@dave-in-az sounds great. Thanks for sharing

@jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

@pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it. l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures

Top 5 Meat Hacks: Cured Sausage 00:00 Intro 00:31 Hack #1: Keep Your Meat Cold 01:20 Hack #2: No Stomper on the Second Grind 02:45 Hack #3: Let the Mixer do the Work 04:00 Hack #4: Put Sponges in the Smoker 04:45 Hack #5: Finish Thermal Process in Sous Vide 05:25 Conclusion We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy! Walton’s Sales Page: https://www.waltonsinc.com/sales Walton’s Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics Walton’s YouTube: https://wltns.link/waltonstv Walton’s Facebook: https://wltns.link/facebook Walton’s Twitter: https://wltns.link/twitter Walton’s Instagram: https://wltns.link/instagram Walton’s Pinterest: https://wltns.link/pinterest Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

@zbigjeff said in Chef vs Claude Battle …… to the Death!!!!: @dr_pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish. I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@yooperdog said in First time making Snack Sticks (pepperoni)!: @dr_pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks. Thanks for the suggestions!

@john-belvedere good info

@jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

Hey Pivodog, Thanks for the reply… I’d love to have the recipe if you wouldn’t mind… Thank you!