@Jonathon Ahhhhhh!!! Love your guys humor.

@Mcjagger Dont know if you were on the live stream or not but @Austin was complaining about the same thing. It is the hardest thing to source apparently, our product development guy has done so much but can’t find a good way to get these! Those lucky few of us who have them guard them well!

Very nice write up on your process, thx!

@dennyo said in Bacons done: @john-belvedere John, what slicer do you have that you can slice bacon the whole width in one motion? I just finished my 2nd batch of 25ish pounds of bacon and I have to cut them in half. 50 pounds of bacon in the last 5 weeks and I only have 5 pounds for my self lol. DannyO, sport it took so long to get back on your question. I do the same thing Papa Sop does. I remove the plastic guard and hand feed being REAL careful. The slicer I have is the Walton’s 10” slicer.

@john-belvedere That is awesome and if I have some time I am making them this weekend. Thanks for sharing

YUM! Saving this recipe! Thank you!

YUM! I am a total “chilehead” and we have an Abundance of all sorts of hot peppers this year- at least 15 kinds, as I get pepper plants from all over the world every spring from www.thechilewoman.com in Indiana. I have made pickled peppers in several styles (Korean, Vietnamese), Italian-style hot peppers stuffed with tuna/capers/parsley in olive oil, hot sauces, hot honey, hot pepper jelly… and frozen bags of them! This year I even have CAROLINA REAPERS, that I grew from seed from www.puckerbuttpeppercompany.com which it’s taken me 2 years to get peppers on!- and I am Always looking for great recipes!!!

@nd-mike said in Bavarian Oktoberfest Sausage: @john-belvedere awesome looking stuff!!! Thank you

@chef I finally got around to posting the recipe in the user recipe section. Sorry it took so long.

Since seeing this I have been craving an Italian hogie roll.

@john-belvedere good info

Thank everyone!

@processhead Eureka!! By George I think you’ve got it!

@John-Belvedere I quite literally cannot WAIT for you to listen to our podcast that will be out next Monday. Many, many good laughs should be had on something that happened that ties to this post! The lack of product loss is shocking, thats as good as I do with what I assume is better equipment, so well done there for sure. I am thinking your 60 minute tumble the next day helped with that. Also, really nice and thorough write-up of your process. This deserves a tip of the hat!

@Scooby1 said in Jalapeño Summer Sausage: Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again… As long as whatever meat you have is surrounded and under the water you will be safe. The summer sausage log I put the probe in was placed dead center of the bunch. I have a mesh stainless plate that goes on the bottom so water flows under everything and I put stainless mesh plates on top to keep the meat from floating up. As far as cooking time remember that your internal temps of the meat can not go higher then what you set the sous vide controller at. So even if the outside sausage log hits the desired temp before the inner log when finished they will both be at the desired temp. Sous vide cooking has many uses. I finished a homemade pastrami in my sous vide after curing it for 10 days and then smoking it for 4 hrs. I had it in my sous vide for 30 hrs. at 150.[image: 1609201139086-0a7d0d42-5f32-4deb-8298-6dac623b866e.jpeg] [image: 1609201139047-9edfcf8b-8cd5-42c0-9dfa-d6da93bcb28d.jpeg] [image: 1609201139011-0a911c5c-39e8-4b78-acb7-34aacb0ee29a.jpeg] [image: 1609201138965-dd434727-3231-4df6-8c05-5b9cb377abcf.jpeg] [image: 1609201138931-91763ec0-d156-413f-b167-03d16a808d05.jpeg] [image: 1609201138898-27b2b9f9-a4a5-4a7b-a55f-deb3b050712f.jpeg] You can make great steaks or roasts. I recently did a eye round in my sous vide. Meat was held at 130 for 24 hrs. and then seared in my Big Green Egg. The eye round was fork tender.[image: 1609201298481-64505643-3ac5-4321-8818-8fff197eab96.jpeg] [image: 1609201298440-1506ced1-a598-4527-8fc9-c2d4dc670b4f.jpeg] [image: 1609201298398-df83c6d0-3baa-4c04-9e2f-913207abd768.jpeg]

are you sending xmas gifts out LOL

@zbigjeff You are so correct

@Jonathon I used all chicken thighs, 1/2 of them with skin on for some fat. Processing was pretty easy, partially froze them and a single pass through a 4.5mm plate.

@glen yes sir! Lol

@retired-railroader Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa, many people do this! If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine. I wouldn’t back it off too much though, perhaps 5% or so. Personally I just add the regular amount and enjoy the slightly strong taste. Enjoy!