What's your next Meat Project?
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain glad to see that you are getting out there again. Take your time though and heal.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead Those additional hands will make the work go quickly. Good looking crew.
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kyle said in What's your next Meat Project?:
processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
Last weekend we made 20 lbs of breakfast sausage using 50/25/25 venison/ pork butt/ pork fat.
We used the A.C. Legg #10 seasoning. Very happy with the results. Pictured on the right with daughter and son-in-law.
On the left is 20 lbs of Excalibur Mexi-chorizo, another family favorite. All of it was put up in 1 lb bulk bags.
processhead That’s a whole lot of grinding going on there with some good help with highly contagious great attitudes to boot.
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Pivodog said in What's your next Meat Project?:
Finally, tried out my 2-month-old Coppa!
I need this recipe!!! Last coppa I made was a spicy crusted cappicolla which turned out great but the spice crusted coppa looks even more amazing
Dr_Pain Now that is really nice!
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Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
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Yep, all upside down on my desktop computer.
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@dennyo Are the pics appearing upside down??? I am asking because for me all the pics are right side up
Dr_Pain Fine on my end. Correct config on PC and tablet.
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
Dr_Pain They are all good on my computer and tablet.
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@dennyo said in What's your next Meat Project?:
Yep, all upside down on my desktop computer.
That is weird! I have them all right side up on phone, tablet and computer. This may be something Austin could look into
Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
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Dr_Pain said in What's your next Meat Project?:
Today I am trying my hand at making soft jerky. I saw Jonathon making it and thought “I need to try this”. He ended up sending me some in my care package when I was in the hospital and that sealed it. I am wearing my Meatgistics personalized hat and my Meatgistics shirt and got to work yesterday morning. I now have 2hrs to go. As you can see I am doing the smoke schedule with a smoke tube and my pellet grill. I am using my Thermoworks to monitor my temperatures and cut the power on/off as needed. It is not as accurate as a dedicated smoker but you use what you have!!
Chef, You are a specialists in rehab! I know because I’ve been around a few.
You know the methods in rehabilitations for your patients.
Just got a question tho,
Is this some kind of upside down Japanese Yoga moves?Just gott’a nethera question,
How can I get this kink out’a my neck from look’in at the pics??
just pushing your chain in fun chef.
@dennyo If the pics are upside down, thinking you should turn your screen to view more comfortably. LOL
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All looks good on my end.
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Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
@dennyo said in What's your next Meat Project?:
Dr_Pain Ok, seems to be something with Norton “Isolation mode” I went in to the site 2 ways after I cleared all cookies. My neck is feeling lots better now that I’ve had the Dr_Pain treatment.
HAHAHA! I normally twist those necks and do put people in pretzel positions but I’ve been out of the business since November
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Dr_Pain Good to hear you are right back at it brother! The images all look good on my end too. @DennyO Looks like Isolation Mode from Norton has to do with banking or something? Thats just from a quick google search though.
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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Dr_Pain Good to hear you are right back at it brother! The images all look good on my end too. @DennyO Looks like Isolation Mode from Norton has to do with banking or something? Thats just from a quick google search though.
Jonathon The Norton Isolation mode is because it sees Waltons forum website as a malicious website. It is a part of safe surfing.
Well there are right! This thing we do is an addiction and anyone should proceed with caution. “DANGER WILL ROBINSON!”
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Really? That’s interesting…I am going to pass that along to NodeBB and see if they can figure out why it would be seeing it as a potential secruity threat. We don’t do anything with user information and no bank information is ever entered on here…hmmm
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Jonathon The Norton Isolation mode is because it sees Waltons forum website as a malicious website. It is a part of safe surfing.
Well there are right! This thing we do is an addiction and anyone should proceed with caution. “DANGER WILL ROBINSON!”
@dennyo Jonathan Obviously, Norton is much more sensitive than Trend Micro Maximum Security, Windows Security and PCMatic (on a bud’s system). Hmnnnnnn???
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Thinking about trying my hand at some lunch meat. Never done that before.
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