What did everyone cook today?
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher Looking Good…Real Good!
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher
Perfect… Nice job! -
Thick cut pork chops seasoned with Excalibur’s Poek and Roast seasoning.
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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
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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Tex_77 https://www.waltonsinc.com/camp-chef-flat-top-grill I think you were talking about this the other day? They just came in and I got them setup. Not a ton of information on them yet, I am pretty sure Colton is hankering to use them.
Jonathon not exactly. This is what I have.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I have the same one. Also have the single burner model. Use them mostly when camping. You can feed alot of people with the double burner model.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse what did you use for meat is it a pork loin
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johnsbrewhouse what did you use for meat is it a pork loin
gus4416 Yes it is a pork loin, trimmed and netted to keep the shape, Just getting ready to pull it off the smoker. Will post a picture of it sliced when it cools.
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rlammers Looking real good. Did you stuff the mushrooms with a jerky gun?
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
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rlammers
Awesome! I’ll be right over. -
johnsbrewhouse that looks fantastic. How thick will you slice the bacon?
JoeB probably about an 1/8" or so
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Sounds great. Will you freeze some vacpak or use ?
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JoeB I cook the mixture and let it cool down then i just use a spoon to put it on the cap.
rlammers that’s too bad… you missed all the gun cleanup
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Tex_77 YOU’RE THE MAN… WOW!!!
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