Meat Processing

Agreed, back the blue! And I have so many bags of cure because I’ve had a bucket of isntacure for a while and I’m using that first before the bags included. The bucket makes it nice to make smaller batches and just reseal. Also makes it nice when I want to convert fresh into cured!

@jonathon Wonderful Thanks Very nice to chat with meat guys i really enjoy making Sausage and Jerky . I wanted to purchase the 44lb mixer do you know when that will be available ?

Anyone used this on bacon? Results? I was planning on injecting. I also plan to use the bacon enhancer with it. Thanks

@processhead it did not come with the grinder but does have the speed multiplier thingy. I have plenty of grinders with my cabelas 12 &22. I think I will fab an adapter to run my 20lb LEM mixer off this thing (without the speed multiplier thingy) Gonna finish the polishing process, sharpen the blades, sanitize, and run a 25lb batch of bambi bologna tomorrow or Sun

I freeze mine all the time. Never have an issue.

@Midwest_kc Yeah, you can add water and carrot fiber to brats but you dont have to. It will make stuffing a tad easier if you add it but fresh sausage usually stuffs fairly easily.

@Gravity-Storm @twilliams is correct. I am going to make this a question thread and mark it as an answer. Depending on how far we get with a new webcaster in the next week I might make THursdays livestream about new features as there are a bunch of “new” things on Meatgistics

I just got the chili dog mix will let you know

For many years, H summer sausage seasoning is all I used for sticks. I would add extra ingredients to get them to fit my taste, mostly garlic and red pepper flakes, and of course, hi temp cheese

@twilliams Thanks for sharing. Pretty sure we’ve all been there. It’s how we learn and move forward.

@processhead Yeah, I prefer that (actually I prefer almost everything) with the tang. There are a few that in my opinion though absolutely require it. Pepperoni, Salami, Lanjaeger and a few others.

@processhead Eureka!! By George I think you’ve got it!

@shappartj [image: 1617481603127-20210403_144128-resized.jpg] This may help you, i use the top version with the 2qts to 25lbs meat block

@DennyO check out the Meatgisitics University videos for the products you want to make, they will tell you what to use. There are also multiple Meatgistics University posts about the different types of additives and their uses.

@processhead Been there, done that

I agree all around. Poaching or grilling is the way to go, as they are pretty quick and can accommodate large amounts. Personally, I cook by sous vide and then refrigerate. Sometimes I pack and freeze them just like that, but I sometimes go ahead and grill them first for easy reheating.

@NDKoze I would suggest a food grade white grease.

What was your process with Jerky from Excalibur? It should be held in water and seasoning overnight unless you have a vac tumbler, the vac tumbler gets the seasoning cure and water to penetrate right away so can go right to smoker.

@Seanlee-Hardy-0 never tried celery powder in jerky

@clubchuck well you summed it up. You can see the risk on unrefrigerated fermented sausage. I walk with caution. About your life insurance “didos ”. Thanks for the info.