@samspade said in After marinating: @Dr_Pain it’s a cheap 4 wired probe just gives temp and has a list of recomended temps for beef pork etc. Got it a walmart I think. It works good enough but for monitoring got the meatstick bridge set. Here’s a pic of the cheap one. [image: 1634024353847-screenshot_20211012-002849_gallery.jpg] Thanks for the reply. I’ve been searching for some geek thermometer. I like to calibrate my stuff (because I don’t trust equipment) and was looking for high/low alarms sooooo… I had to spend the high dollars, but I had the wife’s blessing.

I sprinkle a mix of jalapeno powder and powdered butter on popcorn On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits

Jonathon, Thanks for the reply. Will give it a try. Members Mark Strip Steak can be found at Sam’s club

@geraldr622 If you are asking about how much pork you get to make sausage vs the bone then I always buy about 10% more than I need as I figure I am going to lose about 5-10% in the weight of the bone and meat that I either dont want to spend the time taking off the bone or pieces that I don’t want to use because of fat oxidation or some other visual defect.