It’s a great day! Have about 12lbs of snack sticks in the smoker and the left over that was in the stuffer, I rolled thin for reconstructed jerky sticks.

Need little more practice with the vertical stuffer to be “smooth” when using it. Definitely need a C clamp to help hold it onto the counter. I still got good looking chubs tho for first time using it. Into the smoker in the morning.

For my vertical sausage stuffer there is always the problem of it moving and sliding around when cranking the handle. I always hear get a C-clamp and clamp it onto the counter well instead of a C-clamp I got on amazon and bought some suctions cups instead and just popped my stuffers peg footing pads out and put these suctions cups in the holes and it wasn’t moving from my counter top anymore.

I just got them in the mail and haven’t used the stuffer yet but I don’t think I’ll have any more stuffer sliding issues any more.

So first time doing snack sticks and I built this little beauty. I “seasoned” it with a little empty smoke run then just wiped the dowels down with oil on a paper towel.

Tonight after work going to Smoke the sticks I put together yesterday.

Did about 15lbs.


Friday was chicken breast marinated in Italian dressing then some beer brats and all turned out great. If grandbaby who is 3 doesn’t complain it’s good. Checked temp on couple of the breasts and all hit 165+ so slathered some more dressing on them and waited another min.

Today was T-bones and I did one dry brine or deep seasoning (first time trying that) just with salt for about 24hrs. Then rubbed a little melted butter and olive oil on them and peppered. The dry brine was very tender maybe I used a little bit too much salt or maybe it was because I didn’t rinse it off first but definitely worth doing again. My fiancé has braces and even she said it was more tender than the “normal” steak. That’s all the ok I need. Lol.

I roll/flatten the left overs between some parchment paper cur with a pizza cutter and make reconstructed jerky sticks, zero wasted.

Air fryer Cornish game hens and some mixed roasted veggies. Not bad for a weeknight dinner with the wife.

Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also.
My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.

Don’t know where to sign up but I want to join team Blue.
Can’t trust anyone who puts ketchup on their steaks.
Go team Blue!!!

Two half loins ready for smoker tomorrow.
One with dry rub and plastic wrapped the 2nd one in a brine then will do some rub on it tomorrow before it hits the smoker.

Sad news I just read recently. A young child star (Matt Mindler) now 19 was found dead and the toxicology report came to findings of Sodium Nitrate Overdose.
I’m sure everyone is aware that what we use on a regular basis to produce out delicious snacks if used properly causes no hard but it just goes to show when how deadly the cure #1&2 are. I was looking for a video on the cures in Meatgistics and found one but it didn’t mention improper use of cures and and the hazards of if. That might be a good video to add. Just want everyone be safe.

zbigjeff used couple sheets of parchment paper and the bottom of a sauce pan. Put the parchment paper and meat in the fridge over night to cure and I know it kinda stiffens up also. Then took the top sheet of parchment paper off and used a pizza cutter.

JPAP Just want to add in there thank you very much for all the videos, pics, posts and tips you all share. Thank you very very much they really help a rookie like me.

Wow!!! Everything looks so great. My mouth is watering from the pics. Excellent job!!!

Nothing big or special but did some burgers and a smoked sausage on the grill but did pick up some baby back ribs for $1.50/lb at old Walmart. $5-8 a slab. Not bad in my book or check book. Lol

After about 6-7hrs in the smoker this is the finished product. Pulled at 155 temp.

Lol it’s right there now I joined up. Go team Blue!

Pork chops with some Fat Boy pork season and some beer brats boiled in beer with onion and green peppers then browned on the grill. Nothing special except the people I was with today.

Jonathon sweet! Ok sounds good to me. I haven’t had time to use my stuffer since I got them but I did put it together just to see and as my wife says “play around with my meat”, but I think it’s going to work very well. Thanks.

Shows dehydrator for me as well just now when I looked. It was weird like that last month when I messaged Jonathon