twilliams pretty much have tried every flavor from walton’s, just seeing if anybody had suggestions specifically for antelope to bring the flavor out…
and just like you stated everyone has they’re own pallet, I always hear " you know if you did this it’d be really good". to which my go to reply is “you know if you made your own, you could of done that!”

Finally getting to our Jan antelope trim processing.
20# going into sticks.
Needing suggestions on what to make. We got 75#… And Go!

Missouri

processhead

Team Blue conjures better flame from the smoking gods, thus producing superior thin blue smoke!

wait what? it says I’m team Orange…

Wanted to follow up on the big cook, TOTAL SUCCESS! The KC style Rump Rub was a super crowd pleaser. My smoker couldn’t get that much meat to temp so I had to roaster them to finish. I did mix in some Dollar Tree “Memphis Style BBQ seasoning” to bring just a little heat to the taste as the KC is definitely on the sweet side. Some said it was some of the best pulled pork they’d had and everybody wanted to know who did it, multiple offers to do some cooking at future events.

Thanks for the help. With all the wedding stuff and Easter this next weekend I need to keep it a simple as possible.
I got 6 shakers coming and a couple of hats:)

I’m doing 160# of pork shoulder for my son’s wedding next week. Looking for some bulk rub as I’m not sure how much I’ll need. I found “Roast Pork Seasoning Rub from Newly Weds Foods” in the seasoning section. Is this good for pulled pork? The description isn’t very specific. Any suggestions on amount of rub I’d need would be greatly appreciated.

ENZOO Wireless Meat Thermometer
Just got this one and I’m super happy I did! $40 on amazon. Radio frequency not Bluetooth. I can read it in the shop from the far side of my house. Put it in the truck with me and I lose signal at 2 BLOCKS AWAY! Tried it at my buddies where the big smoker is located in a steel Quonset, loses signal at 200’, but that’s to be expected.
Highly recommend this product.

I’ve sold a couple of these to customers last year. Just a little modification to the nozzle and you got a cordless jerky gun!

Model 2642-21CT comes with the 20-oz Aluminum Barrel Sausage Style tube.

Should be able to find it from a good Milwaukee dealer for around $300.

From what I’ve learned over the years, pork fat will take on the flavor of whatever you add it to. Beef fat will add a beef flavor to it. We’ve had to scramble for fat a time or two and depending on what we were making, it never has made enough difference to worry too much. Boston Butts are my go to in a pinch.

I do vidalia every year! Soups, burgers, potatoes… Its endless. Smoked turkey legs, wrapped in tin-foil and covered with them on the grill, mmmm mmmmm!

My brother in Florida has successfully shipped frozen fish to me here in Nebraska!
Start with a good thick foam cooler, like the ones Omaha steaks uses. Line the cooler with hard frozen ice packs, tape in place. Then a layer of lightly wadded newspapers on the bottom and all sides of the product, for insulation. Make sure to freeze the sticks as cold as you can. Another layer of newspaper on the top and tape the seam of the cooler lid with packing tape.
Do all this as close as you can to last shipping times. We used 3rd day priority USPS and it arrived with only a 1/4" of the top package starting to thaw. Vacuum seal packaging works best. We did this in mid-fall. You may want to use 2nd day or next day in the summertime, if you can spare the expense.
Saved us a ton on shipping compared to shipping with dry ice, next day.

Jonathon some of it was overstuffing at first. then we adjusted our stuffing method . I was doing the twisting and not the vacuum sealing this time , so not exactly sure what was going on with the settings. we were using pre-tubed hog casings, for what its worth. I did notice some casings would expand and pull away form the meat before the vacuum cycle. towards the end we got it dialed in, so about one brat out of six would burst on every other or third package, compared to every package.
we do things pretty big, for our little group. 125# of brats and 175# breakfast sausage that day.

Jonathon we had some issues with brats bursting in the vacuum chamber, would placing them in the freezer for a little while also cure this?

dubsmeats We make our our sticks in approx 100# batches. Kitchen shears! We set up a jig, kind of.

First we cut the curley ends off. Make two lines on packing paper of the desired length and shear away. We are experimenting with something like a paper cutter this year but haven’t perfected it yet. When we get going this year I’ll post some pictures.

It’s a true commercial smoker 7ft tall, we move it around with a pallet jack. Unit was purchased from a butcher going out of business. Not sure of make n model off hand.

We ran 300+ lbs of sticks, brats and jerky saturday. Had smoker loaded up with 125lbs of sticks at 5:30 with temp of approx 100f. Got to 120 and flame went out. 2 hrs later, decided thermocouple must died and abandonded gas valve entirely and piped direct from a 100lb bottle with a manual regulator. Not ideal and not the safest. Got it done and to bed finally at 4 am. 50lbs of ring balogna the next day went way easier. Tempatures came up fairly close to the temp and smoke guide for rings I found on this site.

We need to get the gas valve and pilot corrected and reinstalled. Once we get back to that point, I’ll have questions on how to keep the low temp.

Converted Nat gas smoker over to LP. Last year was real suety heat. Got correct orfices. But now even with just pilot on it reaches 190deg after an hour. Will it act differently loaded with meat? Hoping to smoke today, need quick advice