@mac21st Welcome to the community. I’m always learning so look forward to gaining from your experience.

@steak-princess said in 15 Year Old with her own business: @denny-o Thank you for your order. I will get it packed and it will ship out on Monday. No issues for me, when ever you may be able to send it, Thank you!

It was well received, and I told the widow I was honored to cook for them

@aaronsilves once they get them in you can!

@lkrfletcher nice set up.

As far as back pressure goes the volume is not the cause, as it is the diameter of the canister to the horn. I.E. 7 inches pressure coming out a 12mm hole.

@jamieson22 thats beautiful. It just about brought a tear to my eye, but it definitely made my stomach growl. Great work.

@mrobisr I read an interesting article about the conditions creating a " perfect storm" to stress the cattle. I agree these numbers are higher than any I have seen in the past

@cindy-bushar-0 As you can tell from the responses, you mention Jambalaya and you wake up those Cajun lovers for sure. Just have fun with your creations.

@arnprior said in Any issues Cooking my sausage not at 150f?: if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker Yes you can, but as everyone is pointing out for you to make the best product will require your extreme diligence on your part. Best scenario is to fully cook at the lower temp and ice bath then bring them back up to temp in your 225f smoker. If you really monitor the temp, humidity, and internal temp then yes you can do them on you 225f smoker.

Welcome, for really shelf stable meat products jerky is not the answer. Dried beef and canned meats are more shelf stable than traditional jerky, but for the real deal pemmican would be a better solution. MRE’s do not hold up really well unless kept in perfect conditions thus when you see the inspection date on the MRE package that is under ideal conditions. Yes I have tested them under real world conditions and while still sorta eatable the color, taste, and texture was severely degraded outside of those perfect storage conditions. As processhead stated mold can also be a problem so look into potassium sorbate to inhibit that growth for long term storage and oxygen absorbers.

I use IO Star and Starsan depending on what I am doing or in some cases what I am closer to.

Mix’s do seem to vary a lot, some are loaded with salt and others no salt so your idea of small test batches is your best bet for sure. Actually the variable of salt is what made me start making my own, I wanted a consistent product that would produce a good product every time.

@tex_77 Thanks Tex, I know that the farmers markets here in TX are doing well selling locally raised meats, thanks for the article.

@cindy-bushar-0 Thank you. I ordered a stuffer

Welcome, I’m new here also have fun exploring and learning.

They did something after I first posted this that seemed to have fixed it for me. Mine has been working for quite a while now.

@mac21st Thank you. Ordered a stuffer. Couldn’t resist

@bocephus I was kinda thinking the same thing. My older sister is a K-State grad and her grand-daughter just started at K-State this year on a soccer scholarship. Everything is about the purple with them.

@twilliams Never tried the COR but, thoughts on using it for fish, cheese curds, onion rings etc.