My garden is just poking out of the pots in the barn! Still freezing most nights in ND. Infact, some areas still have about a foot of snow!

The 10% of a10% pump means you inject 10% of the weight of the meat block into the meat not the concentration of the solution. Your mix calculations are to get enough nitrate in the solution so that it gets the right amount of nitrate in the meat. Has nothing to do with 10%.

SupplySergeant Don’t look at it like that. If you had another $250 it probably would have sold for $1000.

It sure does explain a lot!

Dr_Pain I would rather eat the can! However, out of the garden, the freezer or pickled is a whole other matter.

It makes for way too good a dog food to put in anything to eat myself!

Prayers for Dr Pain and family

Does an excellent job! Used on individual mussel so I could remove all fat. It does tend to be a little dryer for that reason.

I remember my dad caponizing back when I was 5 or 6. Back then we got laying chickens which were generally a smaller breed and the roosters were small and gangly. By caponizing they grew bigger and fatter and more desirable to eat. He had a special electric tool that burned “them” off. But since they are located next to the aorta it was a delicate operation. (We usually ate chicken on caponizing day!) The newer meat breeds now days eliminate the need to caponize.

calldoctoday 1450# live, 860# hanging

calldoctoday I just sold 2 beef private treaty last week for $1800ea. From turning the bull out with the cows to sale took about 27 months that I fed and cared for them. The “packer” would have had them for two weeks and the report I heard last week was that they were netting $900/carcass. That’s where you want to put your money!

Cure begins working the minute you mix it in the meat(stopping bacteria growth). It takes 24 hours to take full effect unless you add citric acid. As long as the cure is done by the time you put the finished product in the ice bath you are good to go. Do not use non encapsulated acid in your mix! You will not be happy. It changes the Protein extraction and makes the sausage crumbly, may cause fat out and affects the absorption of smoke. I use ECA to give summer sausage more tang and since I have the time let it sit overnight in the cooler, add the ECA in the morning, stuff and smoke.

As a farmer-hunter most definitely a farm accident. At times they can get way to close for comfort. Usually not the big ones, but they can jump to late to escape. I have run several bambies through the haybine in the spring. Totally ruins the day.

rescuefoot Milnor, down in the SE corner. If you’ve seen a Bobcat it was made 8 miles from here. I did live in Drake for a year which was 40 miles from Minot.

Recently retired farmer/rancher (also from ND). New to Meatgistics looking for new and better ways to consume the products I’ve raised for the last 50 years.

IMHO the biggest reason for adding water is to soften your meat block to facilitate easier stuffing.

Would it be better to leave in the smoker longer or in the sous vide?

Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?

I too am looking to up grade to a chamber. Can I use up my supply of foodsaver type bags?