Update, the dried beef has been sitting in the fridge in the same bag since the OP and I just tried a piece and the flavor, color, or texture has not changed at all. My worry was rancidity, but so far there is not even a hint of off taste, so time permitting hopefully I will do some sos this week and go from there.

Good idea

@kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio

Well, was able to pick up 2 about 10lbs each on Friday night. Was needing to go to another HEB on Saturday so figured the wife and I would check out separate and get 4, that store was out of stock. So to stop by our normal store that night on the way back home and they were just putting out more, but these were 2 butts per cryopac so I only bought 2 which was 4 butts and 45lbs total weight. Already smoked 2 and put them in the freezer, made 10lbs Italian sausage and 13lbs pan sausage and put the last 2 in the freezer for something later. They also had Briskets for $3.40/lb so one of those in the freezer too for brisket burgers or smoking. I never knew HEB stood for anything other than their motto of “Here Everything’s Better” but now I know. And for some reason I giggled every time I typed “butts” LOL

@dennyo-s Move over soft P.

@bmartin1000 said in Pickled Sausage: @mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”. You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

@mrobisr Thank you

@jamieson22 yeah. I’m not sure it will work with mine either. I have a Torrey #22. For the sale price, I won’t be too disappointed if it doesn’t. I’ll probably need to pick up a new grinder in the next couple of years for other attachments anyway.

@kyle said in Kabanosy: next time it will be 25# Me too!

@jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

@dr_pain the Marianski’s, from their book.