URGENT 911

@shoprat53 It usually would be but not for Tex77, if Jonathan is posting a lot.

@jfyoung45 That was interesting. Thanks.

@jonathon Don’t bad mouth Brussel sprouts, I think they are great, of course I like potatoes also.

@mccracs1 said in Forgot the binder: I’m going to make summer sausage with deer meat. I picked up the ingredients while I was in Wichita. However I forgot the sure gel binder . Is there something I could subsyytitute6s t6hat’s I can buy like at least one 6.5 y6 the grocery 55tr so I don65’t have to wait on shipping? Yep 665 5r5565r 656 Y

If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear. Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there. As @mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.

Thread on Smokin It forums to this gas ignition phenomenon Looks like this is a pretty common occurrence in airtight smokers when wood is first heated, gasses off methane, then wood ignition happens. Sounds like the smokin it has enough of a vent that it doesn’t blow up, just fireballs out vent…

@drake good luck . We’re rooting for you.

@processhead said in Waltons Shipping Policy: The seller can then just drop off at the post office To make it even more convenient if it is a priority or express mail product they will come to you for the pickup saving the trip to the post office.

@mrobisr what are the thin sausages hanging to right in your pic? I’m prepping for making semi dry pepperoni…

@jonathon he said 1 tsp per 5 lbs for a 20lb batch, so 4 tsp. So he was pretty close.

@austin thx. Think I’ll skip it this time I’m making a whiskey old fashioned snack stick and don’t want to mess with the whiskey, cherry and orange flavors

@dennyo-s said in Cure: As I have learned the “Danger Zone” is “When not using cure” low temp cooking protein from an Internal Temperature of 40 to 140 degrees within 4 hours you are safe anything longer needs to be imminently fast cooked when you are getting close in time. > And I bow to those that are moer learnnered van me: Rite dere wit ya. LOL. Luv it!

@garry-tarpley Sounds like you let them soak for 2 beers.

@glen thx glen and everyone I failed to mention the full detail: I’m using a premix pack for 10 of the 15 lb meat block. Needed the 5 lb conversion for the 5 lb differential but the sure cure and sure gel are all based on the total meat block. Thanks for weighing in!

I agree. I plan to leave frozen and cook as needed. Thanks.

@davew1 you also. Good luck

Great! Thank you!

@dustyjasken191 The only possible downside of this that if you use way too much sodium phosphate you can develop a soapy taste in your product. I don’t think the rates you are talking about will cause any issues with either taste or health.

@brianzipperdog123 I agree with the ice 🧊 water bath. It makes all the difference in the world.