Too much snow to smoke today, so decided to make some sour dough baguettes.

Jonathon
I agree with Jonathon.
Just to add a couple thoughts. I have made snack sticks from pork, beef, and a combination of different wild game and domestic meats. Dependending on the texture you prefer there are combination variables. Grind of meat, selection of meat blends, lean to fat ratios, and use of binders. Not to mention the seasoning blends and their inherent functionality. It can get expensive experimenting so I would recommend listening to the folks at Walton’s, and the Meatgistics forum. You will be able to to make awesome products and begin to customize your products to the " secret treasured recipes ". I have stepped my game up with the help and information that has been offered, at no cost, on this forum. Thanks to all

Jonathon my first experiment is going pretty well. Almost 3 weeks in the refrigerator. Not quick to 30 percent weight loss but I could wait. They wanted pizza for mother’s day lunch. I hope the photos sync up.




Dry aged pepperoni, scratch Italian sausage, home made dough on my high temp stone oven.

deplorablenc1 looks great, do you ship?

Tex_77 Jonathon
I have made whole muscle Pastrami using a bacon cure with a couple modifications. Use the cure with out seasoning and add black pepper and coriander. If the meat block is under 3" you can rub the beef roast and refrigerate for 7 days. Rotating every day. Rinse extremely well and soak in water over night. Drain and dry. Rub with coriander, black pepper, and your other favorite spices. Let rest overnight in the refrigerator. Smoke on a slow smoke curve similar to a snack stick until it reaches a safe temperature. Cool an slice. I like a fully trimmed brisket or for a test…a Chuck roast is my go to. I hope this helps.

calldoctoday black stone pizza oven. The temp gauge was at 350, but the real temp was around 900.

Jonathon JohninPa you could also make it into loafs, bake/smoke and slice like a summer sausage. View the Walton’s video on imitation bacon. Just a thought. I use 2" half pans with about 7# of meat. Good luck

Ever since my trip to Colorado. I have been searching for the same kind of pain relief. I ordered something online that I thought was the same. Be careful what you order…

Jonathon excellent stuffer, just make sure the gasket is on the right way.

Dave R

Jonathon what I’m doing so far in my dry cured tests are working great, both the special casings and without. Not saying to go against the grounded science, but there are some new developments in dried cured meats that are interesting.

Dave R

Jonathon great flavor and texture. Needs to be sliced thin, gets some nice toasted edges from the high heat. It’s at 3 weeks of drying and a little under 30 percent weight loss. I’m going to take it out to 35 percent and evaluate.

Jonathon sounds great, I’m going to try the recipe this week

Austin Merry Christmas

Jonathon I like the bone marrow idea. I usually use beef short ribs and the fat cap for it mixed with Chuck. Cut all the pieces about the same size, pre-blend, and partially freeze before grinding. I double grind the burger. First pass through a 10mm plate, second pass through a 5 mm plate. This is kind of course, but I like them that way. I mix in Excalibur Better burger, 1/2 teaspoon of dark brown sugar per pound, salt , pepper, garlic and 1/2 oz water per pound of meat. I gently fold the ground meat together by hand. Do not over mix.
I use a #8 scoop and my Patty press with plastic burger sheets. Then freeze them before I grill them. The sugar holds onto the moisture and rapidly chars/sears the lock in the flavors. This blend work especially well with wild game.

Joe Hell nice, here is a toast to tasty!

Chef great offer, I worked in Houston for years. Great people.

Jonathon I love chorizo, I will order some of the spice blend in. I didn’t know Walton’s carried it. Thanks for the tip