Meat Processing

@Jonathon I figured it out. Thanks!

@Jonathon I figured that I had to be doing something wrong. I smoked some at 185f to an IT of 165f and they turned out perfect. Thanks for the info.[image: 1581453613169-e9c7ebed-310a-4cc0-985e-1605a63d29cb-resized.jpeg]

In regards to the 1st sentence of my last post. Me Speak English Goodly

@adamj Sure gel is optional but I always like to add it, it helps with binding. Yes, use sodium erythorbate (or another cure accelerator like Encapsulated Citric Acid) or hold it for 12 hours after stuffing.

@cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!

You want Sausage recipes, snack sticks or what?

@akdave a “happy accident”!

@tarp I like it, that’s a serious amount of effort and distrust…two things I can appreciate!

@Tex_77 said in What sized Netting: @knifemaker3 Use the cloud button with the arrow in it. Bacon and jowls going in [image: 1580603715226-20200201_135120_hdr-resized.jpg] Resting after 3 hours of applewood pellets at 120 degrees. Bacon IT reached 101 with just a little rendering. [image: 1580603828550-20200201_163746-resized.jpg]

Thanks guys, I’ll regrind and add some pork fat.

Thanks Jonathon that was what I figured.

I appreciate everyones words of wisdom. Thanks

@Tex_77 @Jonathon You guys are weird! I bet your folks scolded you for not eating your veggies.

Throw a piece of cheddar on it problem solved

@Jonathon I do my batches in 12.5 lb batches because I have a small smoker. So I very well could have added too much water. Not an insane amount But my meat was nice and sticky before I added extra water so I may have ruined a decent protein extraction? Regardless, they still taste amazing! It’s hard to ruin some Willies snack sticks taste-wise!

@Jonathon The pork trim was around 50% meat/50% fat. I bought it three different times and it was pretty consistent that way.

Thanks everyone. Tumbler arrives tomorrow so looking forward to see the difference it will make over bagging and resting 24 hours.

@raider2119 all cuts of round are ideal for jerky. Keep in mind though that the knuckle contains some more silverskin and connective tissue then the other cuts. It is more work than any of the other muscles from the round and requires a little more skill to trim up without being wasteful. As far as cleaning your blades, there is only so much you can do there, which is why it’s important to use a sanitizer after cleaning. You can try a commercial cleaner with protein remover or block white. Follow the label instructions if you try either of these.

@Jonathon same as all my other meat blocks, 12.5lbs venison 12.5lbs ground pork 2qts water

I bought a pair of manual hog ring pliers and use my automatic crimpers on the 32mm casings then tighten them with the manual crimpers, I wished somebody would make a smaller pair automatic crimpers as they are sooo fast.