User Recipes

With mead based wines in mind if you want to be technical about it champagne yeasts really are not the best and most wine type yeast will detract from the actual flavor. Yes there are specific strains for mead and I have used them they work well. Capturing a wild strain is really the best way to make a mead as that is going to produce a low-medium abv with alot of flavor. Just kinda depends on what you want in the end for taste.

@AndyHCMC I will pass along a few recipes that I have from Rytek Kutas and the Mariański’s. You will need to down size. Adjust as needed. I will need to check my books when I get back home and see what I can find, I know you are looking for beef snack sticks. [image: 1610776140761-img_20210115_131725099-resized.jpg] [image: 1610776222211-img_20210115_131637075-resized.jpg] [image: 1610776289470-img_20210115_131140502-resized.jpg]

@YooperDog They are know for their “Cover burger” that was on the front of Texas Monthly.

Fantastic , Thank you very much I will try it this week ! I will let you know how it turns out .

@Mschmidt Yeah, we roll it out every time! It’s not that big of a deal for us because we are all one level and have easy doors to go in and out of. It can be vented but it would make me a tad nervous unless it was done by a professional or someone who really knew HVAC type stuff. Keeping it outside, even with the cover (which we cant get anymore for some reason) isn’t ideal, as @lkrfletcher says it has a fair amount of electronics on it and that could potentially cause some issues. It might also not but if you can avoid it, avoid it! I now want a “barn” we looked at a house that had a barn-like building and I fell in love with the idea of doing my working out, meat processing, shooting and anything else I wanted to do in one building. My poor wife!

@Jonathon man you do go the extra mile. Thanks

@Jason-Smith So, we got a lot of pushback internally, especially from our commercial sales guys on that call! I still want more heat and sweet from that flavor combo but a little acid seems to be pretty popular as well. I don’t think you can go wrong really

@Jonathon I’ve been selling a loaded Hatch Chili and Walla Walla Sweet Onion brat recently and have been killing it!

@Jonathon Awesome. I hope you guys like em. Just 10 minutes of smoke. Just a hint of smokiness among the sweet and cinnamon. Enjoy them. They should be there soon

@Joe-Hell posted this a while ago https://meatgistics.waltonsinc.com/topic/1231/walton-s-has-everything-but-the-almonds?_=1603197756204 and then we did it too and can confirm it was excellent IF YOU LIKE DILL! https://meatgistics.waltonsinc.com/topic/1482/dill-pickle-flavored-almonds But the theory is proven, so I would assume you can take other snack stick seasonings and try it with that too

@detter22 Correction, my WIFE needs to try this, no one wants my baking!

@Jonathon That’s great, I am glad you guys liked them. I saw him munching away on them throughout the live cast. They kind of crunched in the microphone. LOL

@TexLaw Making more next week. I will give this a shot. Thanks

Great! I love that hi-temp ghost pepper cheese.

@Chef said in Garden Chili: @mikemikemike Spoken from the mouth of a true purest! Likely you don’t care for beans in chili as well… Actually, I do like beans in what i call stew with beef, beans, and chili powder. I will also add some minced onion, poblano’s, and jalapeno’s. Thats Garden Stew.

@lkrfletcher That sounds incredible. Would pair great with a pork dish. Thank you

@Chef Just trying to keep up with you guys. Thanks for the great comments. I forgot to include your notes from the other category.

Yeah, It would need to be a house margarita with salted rim. Not a sweet margarita with sugared rim. IMO

Looks great

@YooperDog man I love pickled pigs feet. I haven’t made them, myself. Last time I was involved was high school (long damn time ago) on the farm. I remember “skimming the scum”. I also remember onions and whole chili peppers. i love munching on them or knuckles with cold beer and saltines.