Smoking & Grilling

@dave-in-az Congrats on the new smoker! Def post some pics once you get it running.

@bob-stehlik This is the controller I have now for my Texas Elite. https://www.stanbroil.com/product/Stanbroil-Replacement-Digital-Pro-Controller-for-Traeger-Pellet-Wood-Pellet-Grills.html

@tomhancock I also use a Pitboss 5 and you are right on with your method!

@caryfr5 i concur, I have one of thier griddles for my stove, they are heavy duty.

I dunno. I threw my last batch into a big plastic tote, directly from the smoker, and just let them rest in the garage at around 45deg F till the next day. Too lazy (it was late when the temp hit 160) to ice them etc. Everyone likes them. But did some 17mm sticks that had tough casings a couple batches ago. People were troubled a little. Not up to my usual product. I need to keep experimenting. I am certain that there are a bazillion ways to do this, but also a lot of ways to screw it up. We all need to find out process. I do think its not a good idea to mix sizes in the same batch. My 17mm fail (not really, were still quite edible) was part of a mixed batch. So they got over cooked while waiting for the 19mm to get to temp.

@dave-in-az said in Walton’s package, 16, 19, 21mm casings, going to experiment.: That looks like it can generate some torque! It does. It means smaller helpers like my wife or daughter can get it on the processing fun.

It’s the SteakAger

@midwest_kc Congrats… Keep us along for the ride. Always something new to learn.

@arnie-hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out

@ed-paone said in Humidifier Mods ?: I have gave a lot of thought about this also and plan on trying it. I’ve looked into the reptile foggers and like that you can adjust the amount of humidity. The one I have will go from the lowest setting of hardly being able to see it to the highest setting that produces a thick fog.

@twilliams thanks for the advice

Under meatgistics menu button (top left corner for me) there is a choice , conversions. That will bring up all spices, cures and additives. Find your spice and you will see one and five pound conversion amounts. Less than one pound devide the one pound amount by what fraction of a pound you have. Example your bacon weighs 3.5 pounds. Multiply the 1 pound amount by 3.5. Should be all set. Remember to use the correct amount of cure if it is separate.

Thanks all. Was wondering if it was just up my way.

@jesser check on ’ cooking with shotgun red '. He has done it on his site. Maybe give you some ideas.

You can also use maple syrup as a replacement for the sugar in this recipe. Just coat the belly with the syrup then apply dry ingredients and process as normal. Bacon 2.0-2.5% salt 1.5% sugar #1 pink salt, Follow directions 5.67g/1 tsp per 5lbs belly Mix cure, salt, and sugar together Coat bacon Place in container or vacuum pack and place in fridge at 35-38f 7 days cure/inch of belly Rinse off under tap water return to fridge for 1-2 days. Put in smoker for 1-2 hours or until it reaches room temperature, no smoke Cold smoke to desired smokeness Put back in fridge for 1 day Slice, package, and freeze what you will not eat in week.

@Meat_Jack said it. Your ECA is safe until you hit the temp that melts that coating

@daryl how right you are. I already do my own deer for some of the reasons you listed. Now it’s time to make myself do the rest of it. In September I took a 1400lb steer to my local slaughter house. I was not happy. Ribeyes were supposed to be 1 1/4in thick . I got 10 packages of 2 that were 5/8in thick. I took a package back to them and asked why they were so thin and where the rest of them were. They pulled my sheet and saw they messed up. They said if I was unhappy just don’t come back they have plenty of business without mine. I have lost faith in the slaughter houses here. They always give away sausage samples so I figured that’s where the rest of my steer went.

@lance Very Nice & tasty looking too! Great Snackin.

This Meatgistics University post on making snack sticks can help you nail down a cooking schedule. https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks

Nice! It is definitely my favorite brat.