Meat Processing

@Chef Anotherr option would be the 26mm cellulose casings. I’d go with this one because its the closest size and it is the only one we sell individual strands of, every other size is case quantity only.

@Cabelas90 I agree. All my fresh brats are flat on 2 sides from the vac sealing and stacking in the freezer. Although it seems to make it nice to grill that way; and gives a bigger area to put grill marks on? Thanks for the response.

@Jonathon im gona give it a try

@pr0wlunwoof those are the ones

Thank you for all your help Jonathan. I will try to send pictures and let everybody know how it came out.

@Jonathon You are probably correct on that. I have added warm soapy water to the tumbler and put a vacuum on it and back on the tumbler and it foamed out to the point their was no more liquid movement. Open it back up and went back to a watery consistency. If I were to vac seal a bag of soapy water and put it in the tumbler though It might not have enough volume to expand to cause a foaming issue. Good point though.

Just need another hoist in the middle to hook up to the front quarter and lift then cut

lean beef

The #32 did 10 lb 1st grind through a 3/8 (good plate and knife) in 37 seconds, second grind through a 3/16th plate (36°) in 1:15 or so. I’ll get HP posted when I get them on line but it’s either 1.5-1.75

@lkrfletcher That’s a great seasoning! We sell quite a bit of snack sticks out of the shop. A local winery often orders 30 lbs at a time in which I use their red wine instead of water. They turn out great!

@Jordan3215 I assume you are meaning that the opening from the deck to the arm is 10"? I’d think you’d need one a bit bigger but let me know if that is indeed the measurement and I will check with a commercial salesmen.

I had something like that in Albuquerque, as well as some with red chile. Man, that stuff was great!

@Jonathon grilled them up last night and i loved the pizza brat seasoning but the casing just had a off "mouth feel’’ kinda like shoe leather?. I’ve ran into this in both tubes i stuffed. would it be possible to get replacement? 30-32mm

@FireHorse Workarounds are the ticket and it looks like you kinda found that sweet spot. Here’s hoping your bacon experiment is successful.

@beernan Whoa! Have not seen that in a long long time, probably since last time I been to Louisiana & stayed long enough without leaving in the broad daylight to go to the grocery store.

@buffalo I updated the conversion chart but here it is Bleu Cheese and Bacon45502890902 tbsp and 1 tsp (.69oz)½ cup, 3 tbsp (3.48 oz) Good conversion @alanburkholder he was dead on with grams!

I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them. 7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

@Herb-Manifold So Jerky is a topical seasoning (mostly) so it is going to need less of the actually seasoning to achieve the desired taste. Bold will be a good snack stick, it is close to willies but I’ve made jerky from willies before and Bold is better in my mind. You’re gonna have to do some experimenting but I’d start with 18lb of meat instead of 25 for a batch. Well, that ratio, I don’t recommend you experiment with an 18 lb batch in case it either under or over seasons it. So, about 1/4 less meat (or more seasoning) than the seasoning would call for in jerky.

Thanx for that info, never thought of that hurting the stuffer

@scott-farm Yeah, we’ve brought in some help but all that has done has freed me up for new things. We normally would have a ton of down time in the summer but this year that just isn’t happening. That spread sheet and the Trouble Shooting Document for all types of sausage are 2 things I am trying to find time to work on though!