What's your next Meat Project?
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I’ve started working on a recipe for Jagdwurst for my next project. It’s a German-cooked sausage that is all pork and contains fine and coarse particles. I’m curious if anyone has made this before?
Pivodog going to make honey bbq snack sticks how much water do i use for 5# batch? using excaliber seasoning 0370500 and sure cure is their anything else that goes in to make? very new at this. thanks for any help.
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Pivodog going to make honey bbq snack sticks how much water do i use for 5# batch? using excaliber seasoning 0370500 and sure cure is their anything else that goes in to make? very new at this. thanks for any help.
Craig Kite I would say 20% of crushed ice or really cold water.
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Pivodog going to make honey bbq snack sticks how much water do i use for 5# batch? using excaliber seasoning 0370500 and sure cure is their anything else that goes in to make? very new at this. thanks for any help.
Craig Kite you would want to use 1 1/2 -2 quarts of water for a 25 lb meat block. For the 1 1/2 quart measurement that would equal out to 57ml per pound or 285ml for your 5lb meat block. For the 2 quart measurement that would equal 75ml per pound or 375ml for your 5lb meat block. Best water to use would be very cold distilled water. If you use city tap water leave it uncovered refrigerated for a day to let the chlorine dissipate out of it. Make sure your water is very cold.
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Craig Kite you would want to use 1 1/2 -2 quarts of water for a 25 lb meat block. For the 1 1/2 quart measurement that would equal out to 57ml per pound or 285ml for your 5lb meat block. For the 2 quart measurement that would equal 75ml per pound or 375ml for your 5lb meat block. Best water to use would be very cold distilled water. If you use city tap water leave it uncovered refrigerated for a day to let the chlorine dissipate out of it. Make sure your water is very cold.
twilliams I try to always use bottled water
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Had to rebuild my Traeger Texas Elite today. Went to clean it and found a large mound of un-burned pellets, so I cleaned the entire smoker, went to fire it off and no smoke, and no heat from the hot rod. I decided it was time to put in the new Digital Pro Controller I had bought from Stanbroil a few years ago along with a new hot rod and temperature sensor. The Stanbroil unit is an upgrade from the stock unit and give me two temperature probes now along with the sensor. It’s a whole lot cheaper than the Traeger unit they offer now. The smoker seems to be working a whole lot better now with all the new parts, got some pork cushion cubes in there for some soup later this week. There is one thing I have notice with the Traeger and the hot rods, they do come loose and move back creating pellet piling and flaring. Think I am going to tap the firepot for another set screw for the hot rod.
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Craig Kite you would want to use 1 1/2 -2 quarts of water for a 25 lb meat block. For the 1 1/2 quart measurement that would equal out to 57ml per pound or 285ml for your 5lb meat block. For the 2 quart measurement that would equal 75ml per pound or 375ml for your 5lb meat block. Best water to use would be very cold distilled water. If you use city tap water leave it uncovered refrigerated for a day to let the chlorine dissipate out of it. Make sure your water is very cold.
twilliams We use the water from the reverse osmosis then double filtered. Our system takes the chlorine out, softens it, & double filters it before once again. I lived with well water all my life until now & cannot stand the chlorine, etc. Otherwise, we use beer, but nothing heavy.
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calldoctoday It a Miller Bobcat welder. I believe you think I have a skid steer. I just have a Kubota tractor with a backhoe for my small digging work, I have access to a PHD, drag box, brush hog and a few other implements. If I need more, I can borrow my son-in-laws Kubota excavator. We were using it today to remove a very stubborn six-seven ton Douglas fir stump today. Ended up hooking on to it with my truck with a chain and using the excavator to get it out of the hole. My SIL is building a new house, so we are doing a lot of the site work to save him money. I have enough welding equipment to keep me out of trouble, I had to learn to weld when I went to school to become a heavy equipment mechanic. Far from an expert, but it stays together and I can weld most any metal with what I have and most processes.
johnsbrewhouse Yes, my apologies. We have done three & yes, I saved a lot, a whole lot, compared to the normal quality especially. We decided to restore an old one this time, but I have lost a lot of my energy & I am way behind. The problem is when I would get transferred. I will not say I lost, but then I would have to sell for cheap & I have seen multiple buyers of our homes re-sale & rob the bank. That is very depressing.
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johnsbrewhouse Yes, my apologies. We have done three & yes, I saved a lot, a whole lot, compared to the normal quality especially. We decided to restore an old one this time, but I have lost a lot of my energy & I am way behind. The problem is when I would get transferred. I will not say I lost, but then I would have to sell for cheap & I have seen multiple buyers of our homes re-sale & rob the bank. That is very depressing.
calldoctoday Easily misunderstood, Bobcat is know more for equipment rather than branding for a welder. I did one house rebuild and sold it for more than I had in it, then lost 50K on it when the deadbeat went bankrupt on me. I chased him through bankruptcy three times and finally got a judgement against him which was worth nothing since he had nothing. I end up with a capitol loss that I can only write off 3k per year due to IRS rules. I think this is finally the last year for the write off. We are waiting for the market to fall right now with all the buyers who couldn’t afford what they bought and buy another piece of property and down size building a new house and sell the one we have. It’s way to big for two of us and we can build what we want and bankroll the rest of the profit from the sale.
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25 lbs of W Beef Stick stuffed and just hanging out til tomorrow when it gets to meet the smoker. That seasoning just smells so good!! I’m gonna buy the Willies with MSG and see if there is a big difference between MSG and nonMSG. I’m still probably gonna like the W Beef Stick better though. Look at that particle definition through the casing, that’s what it’s all about!.
twilliams another great looking batch of sticks. Congrats
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse they look good and I like the bags saying Dynamic on them !
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Looks delicious.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Now that looks tasty, I know who is going to enjoy that a whole lot!
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse I’m getting ready to hit the rack and now I’m hungry. Those sticks look and sound tasty.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse good looking sticks.
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
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johnsbrewhouse you had me at Maple
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Small batch processing after rebuilding the smoker and smoking 3 lbs. of pork cushion cubes to use some in Pozole today, I had ground 5 lbs. for making some snack sticks. I did a 2.5 lb. experimental batch of ham sticks which came out excellent using Imitation Bacon unit seasoning and Maple sugar. The other was a 2.5 lb. batch of pepper stick with added black pepper. I’m happy with that stick too.
johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
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johnsbrewhouse Nice test batch. Love maple bacon sticks or like patties I just made for some out of town visitors. Just a little piece of heaven.
zbigjeff these are some that I made for one of my granddaughters!
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the square trays are from the local Family D store and just fit in the 8" vac seal rolls they hold about 13 oz 's or 12 links
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