Meat Processing

Waltons makes a sausage cutter ,but I think a cutting board with sizes put on it with a wood burner " lines " you could lay out several then cut to size

I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.

Check out the stuffing tubes that are for a kitchenaid mixer grinder attachment. I adapted then for my stuffer.

@elguapo You’re welcome! I know they will be able to give you some great information.

Thanks, I wasn’t sure if it would draw too much moisture out of the meat if I stuffed them .

Well, was able to pick up 2 about 10lbs each on Friday night. Was needing to go to another HEB on Saturday so figured the wife and I would check out separate and get 4, that store was out of stock. So to stop by our normal store that night on the way back home and they were just putting out more, but these were 2 butts per cryopac so I only bought 2 which was 4 butts and 45lbs total weight. Already smoked 2 and put them in the freezer, made 10lbs Italian sausage and 13lbs pan sausage and put the last 2 in the freezer for something later. They also had Briskets for $3.40/lb so one of those in the freezer too for brisket burgers or smoking. I never knew HEB stood for anything other than their motto of “Here Everything’s Better” but now I know. And for some reason I giggled every time I typed “butts” LOL

Thank you

@jamieson22 it’s like a day off within a day off when I make my products.

@jonathon you’re not the only one.

What is the best method for using this cure? The directions seem pretty vague, other than it says 2lbs will cure 100lbs of bellies. Is this cure supposed to be used as a brine/pickling solution? I’ve watched the video where Austin and Jon inject it into a belly. Thanks for any help you can provide.

@smokerhead said in Meat Slicer Questions and Issues?: Has anyone used a sirloin tip roast for jerky and how did it work out? I have. I normally like to cut cross fiber and it was a little thought to chase the fiber but in the end the product was awesome

So did i let it test to long i put it in casings then in the frig for the curing salt to work over night. Then put it in the smoker 120 for a hour no water in the tray and no smoke then 130 water in tray and smoke for 2 hr then 140 for 1hr then 150 for 1 hr then 170 for like 4 hr tell thay reached 160.

If the tenderloin was off too then the old casings probably are not be the problem. Maybe verify the temp with another thermometer a 10-20f swing can really make a difference and the other only thought is humidity.

@dr_pain then you found both !

glen if you can’t find beef blood or pigs blood at the local butcher try the meat packing plants they should be able to help you.

@jonathon You should call them Stuffer Flusher “Eggs”traordinaire (a play on extraordinaire) [image: 1645030122638-e4de4adb-4df6-4dcf-8411-c42de2bbdf7d.jpeg]

@papasop said in W Beef Stick Seasoning: @dr_pain said in W Beef Stick Seasoning: @nd-mike said in W Beef Stick Seasoning: @dr_pain my Dad does but he’s a wimp when it comes to spiciness. I guess my taste buds and everyone’s taste buds in Louisiana are immune to Willie’s level of spicy I added some cayenne to my last batch of Willies. Very good. Went with a tsp/5lb. You are the man @PapaSop. Thanks for the proportion I may have to try it.

@grimpuppy thanks

@nd-mike said in Smoked hi-temp cheese.: @zbigjeff as long is its not a crack pipe…use a way! Lol!!! Puhaaaaa! Only you Office Mike LOL!