When I make the sticks with Walton casing, after the ice bath to get the temperature going down, I place them on a towel on a table and Hope I Can remove the casing before they go into the fridge for further cooling before bagging. The Grandsons & dad like em better with out the tougher skin & snap. We’re all doing it right, just different from each other.

PapaSop Yep I agree with you. Best thing I did was go with the electric trade. It is the advice I now pass on to anyone who will listen.

PapaSop Seams that I have been hit by Spam! I am getting weird stuff about something called “Team Orange”.

Great bunch of posts! I am retired from 37 years at high voltage substation & power plant maintenance. Still have 10 fingers and 10 toes, no one hurt under my watch so was a good time to retire. Love the people on this site.

I waited a long long time to join but it’s easy to see Jonathon is the "Helpful 1 " . He’s the one who responds and sends me stuff. Dwayne

I used twice ground fresh ground pork sausage. Added cure and High temp Cheddar cheese, stuffed into 30mm collagen casings. Held overnite in fridge and smoked three & 1/2 hours, heating to internal temp of 147, to be finished on the grille. Yummy

Just what I was asking, how to log into the live stream give away. I could only watch & chat while logged in thru utube using my Google account which is a different name than this user name & e-Mail. So Austin & Jon had to do extra check for winning verification. Thanks for the grinder

I will use my smoker And my grill all winter long here in North Dakota, I use cardboard from appliances/furniture shopping. The Boy Scouts use them too for overnight below zero camp out huts to earn a Zero Hero Badge. Dewey

Transplanted in 77 from a farm in the Devils Lake region to Bismarck, warmer.

During the thermal processing, even on other meat processes, when and how much smoke are you proposing? I like your list of temps and time frame for each.

Hey guys I have had great results with using jerky seasoning meant for whole meat to season ground jerky. I use 1.2 times the recommended. This idea is not mine, I have to give credit to Shore Lunch Jerky Seasoning kits. It works !

My son is entering the smoking science, living in Omaha. Any reviews on the propane combination charcoal smoker Masterbuilt makes? Thanks

Austin Deweymeats here. I have a question about GRUOPS. Just wondering what the purpose is. I joined Masterbuilt hopefully to get topics related to ownership and tips to pass on to fellow users. I guess I missed out on how to access these messages, even if it’s Green Egg info. Instead, all I find is the same messages, almost same as before any group was started, Blue/ Orange or whatever. Short story, what’s the purpose? Thanks in advance for conservative reply’s.

PapaSop Thanks for the reply’s. It’s what I was thinking but wanted more opinions. Did some Sticks today with the use of Carrot Fiber and the Walton’s recommendations of heat/smoker steps. Worked great, but I forgot to add the water pan until only about 2 hours left. They still came out way better than my previous stocks. Haven’t figured out the picture attachment so just trust me. The Walton’s way Works. Dewey

How are we supposed to store the stuffers gasket? On the plate or off the plate? If off the plate, sealed sandwich bag or in the canister? Thanks

I did my first batch with 80/20 pork butts, 3/8 once ground, hi temp cheddar cheese at 1 to 10 lb rate, stuffed in 30 mm. Smoked with apple to about 145 deg to be finished on the grill. Mummy tasting seasoning.

Sarah I have had success using a 2 quart zip lock bag 3/4 or less full of jerky, 2 absorbent water wetted paper towels, then wringing out as much of the water as possible by hand, straightening out the towels and slide them down one side of the lightly jerky filled bag. Seal and put into the fridge for 2 - 3 days before opening. The dry product will absorb moisture from the towels slowly. Repeat until desired moisture conditions are achieved. I’ve done the also for dehydrated fruit when it got to dried.

Thanks for the info. I will order some SureGel and clear casing for my next adventure. Looks like 32mm is available for the small orders. Cheers, Dwayne

I searched to no avail for recommendations &
options about WiFi thermometers with multiple inputs. Be nice guys, treat me like your Grandpa ( the one you liked)! Would like to use it for grilling and smoking. Thanks in advance, I will even listen to Orange team members on this one.

Our venison country style is made with cure added, smoked to internal temperature of 125-130, wrapped & frozen for later cooking to finish temperature of 165 on either the stove or grill