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.

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

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.

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.

JPAP

Delicious and will be enjoyed. Where’s the BEEF! Ooo I have it

JPAP

I can’t ever get the pic to be the right orientation. Lol

Couple beef roasts in smoker. Think I’m going to do one medium rare around 125 for me and slice it thin with the slicer and the other one more on the well done side for my wife.

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.

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

JPAP Pitt Boss series 7 vertical. Forgot to even say what it was. Lol

New upgrade my amazing wife got me for early x-mas. Got it set up today and will do burn out tomorrow. Hopefully will be able to do some good stuff ext weekend since I wasn’t ready this weekend SUPRISE!!!

Those do look fantastic! My first attempt they didn’t have the red color I was looking for. I wondered if it had something to do with my water pan in it the smoker.

Ground up some pork butt and made some brats

Also did some kielbasa’s

I didn’t get the red color I wanted. Would that be because I put a water pan in when I smoked them?


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.

If you planned this out first with blanching peppers and maybe simmer them a little longer then use that “pepper juice” as the spiced up water to help mix the meat. I was wondering how much “heat” that would give snack sticks or summer sausage. Normally I use beer but hey spice it up right.

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.

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

I would love to be able to come. It’s in the air for me right now but hopefully it will work. Already salivating!!!