Seasoning bag not sealed
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twilliams
Rolling pin… Never thought of that. I even have one.
I don’t normally mix seasoning with water either unless I’m doing a fresh sausage. Made two today actually.
Have some jalapeno snack sticks chilling right now. Smoking tomorrow. Agree with you that not much heat but good flavor. Added some pepper cheese. We’ll see.
More to come on today’s adventures when all is done.PapaSop i also got my batch chillin, smoking tomorrow in the nasty ice, wind and snow we got. Wont be fun but gotta be done
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PapaSop i also got my batch chillin, smoking tomorrow in the nasty ice, wind and snow we got. Wont be fun but gotta be done
twilliams
Yeah, this cold sucks. Was in the garage all day yesterday and it was very chilly. Didn’t have to worry about the meat getting warm. Wore those brown jersey gloves under the nitrile ones most of the time. Sticks and dogs to smoke today. -
Certain seasonings are also more prone to this than others. I don’t think I have ever had it with the Willies for example but on seasonings with a lot of brown sugar it happens more often. The blender trick is a good one. Another thing you can do is microwave the seasoning (not the bag) for about 15 seconds and that will loosen it up for a short period of time, however, once it hardens back up it hardens up even more so use ti immediately. All in all I think a rolling pin, a blender or just water and stirring is a better choice.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Certain seasonings are also more prone to this than others. I don’t think I have ever had it with the Willies for example but on seasonings with a lot of brown sugar it happens more often. The blender trick is a good one. Another thing you can do is microwave the seasoning (not the bag) for about 15 seconds and that will loosen it up for a short period of time, however, once it hardens back up it hardens up even more so use ti immediately. All in all I think a rolling pin, a blender or just water and stirring is a better choice.
Jonathon you can do the same thing with brown sugar or put a slice of bread or fruit in the package then seal then it will be soft I also vacuum seal between usage
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Jonathon you can do the same thing with brown sugar or put a slice of bread or fruit in the package then seal then it will be soft I also vacuum seal between usage
craigrice
Bread… Duh. Been doing that with cookies for years. -
PapaSop when I make cookies the grand kids don’t let them last long lol !
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craigrice
Lol. I hear ya. Don’t have to make them yet. Mom is still making them at 84 years young. Gotta start helping with these so I can pass them down. -
craigrice
Lol. I hear ya. Don’t have to make them yet. Mom is still making them at 84 years young. Gotta start helping with these so I can pass them down.PapaSop as my wife is in her late 70’s I do all of the cooking for the holidays we have some great’s (10) and this year I told the family it is time for them to take over as the will be grandparents soon and need to carry it forward
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PapaSop as my wife is in her late 70’s I do all of the cooking for the holidays we have some great’s (10) and this year I told the family it is time for them to take over as the will be grandparents soon and need to carry it forward
craigrice
Amen to that. -
craigrice What is the theory behind fruit? I’ve never heard that one
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon the dry product will draw the moister from the wet
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craigrice So, is it dried fruit? Like, I think of an apple in the bag and I don’t see it doing anything other than possibly flavoring the seasoning. I want to try this and I know just the seasoning to try it with, bread makes sense to me but if I am going to test the fruit I want to make sure I am doing it “right”
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice So, is it dried fruit? Like, I think of an apple in the bag and I don’t see it doing anything other than possibly flavoring the seasoning. I want to try this and I know just the seasoning to try it with, bread makes sense to me but if I am going to test the fruit I want to make sure I am doing it “right”
Jonathon the fruit will dry and the other will get moist have also done this with tobacco
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craigrice So, is it dried fruit? Like, I think of an apple in the bag and I don’t see it doing anything other than possibly flavoring the seasoning. I want to try this and I know just the seasoning to try it with, bread makes sense to me but if I am going to test the fruit I want to make sure I am doing it “right”
Jonathon use a piece of fresh fruit but do not leave it for more than a day or so or the fruit will start to spoil
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