@jamieson22 thats beautiful. It just about brought a tear to my eye, but it definitely made my stomach growl. Great work.

@jamieson22 Congrats and I wear mine with pride also.

Take out the chips from that, then when I wrap a piece of bread around it Ill crush up chips as a topper, now we be talkin!!!

@jamieson22 Aww come on a little snuggle if ya please!

I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.

@jamieson22 it’s like a day off within a day off when I make my products.

Thanks all. Was wondering if it was just up my way.

I’ve contemplated posting mine to BAT. I’ve been monitoring Classic.com and cargurus to watch current market trends on my TJ. It really is wild to see values have doubled in the past two years. Glad to see that you’ve pursued and have made a dream of yours a reality. I’ve got my sights set on a small tail-dragger and a pilot license someday!

Thanks for input

@jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.

@yooperdog said in Helpful forum/post updates: @jonathon I like the new thumbs up/down change and appreciate the upgrades/changes the Walton’s team is making. Completely agree!

@jamieson22 Not a problem, just another set of eyes looking.

@Jamieson22 Had them again for Fourth of July. They never disappoint!

@jamieson22 Amazing!

@dennyo I follow the Globe procedures which leaves blade intact. Figure if it is good for commercial applications it will handle my small-time usage. Also less time and handling of the blade. https://www.youtube.com/watch?v=bDyle83gVtg

@jamieson22 nice. They looks great.

if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work

@jonathon I need to point out that the bag was a mix of chocolate covered peanuts AND candy corn so everyone doesn’t think I am an idiot!

Great results from a high volume solo effort. I bet you slept good that night. lol

Man, the double grind sounds like a awesome system