Sweet butter nuts of love

@twilliams Government witness protection program.

@Parksider Okay, that makes more sense, thanks for clairifying

I do something similar with barbecue off the pit, but I just fold over or clamp the end of the bag. An hour or two in the deep freeze (depending on what I’m sealing up), and I’m good to go sealing from there. And, yes, I’ve forgotten some in the freezer overnight. Yep. Frost City.

@Parksider I am originally from Ohio and grew up eating Troyers trail baloney. I have been looking for years trying to find a recipe to duplicate the flavor with no luck. Have you found a recipe that duplicates the flavor

@Parksider I will eventually make this!

You guys will laugh but I’m not a big hunter, too cold…I don’t have a problem running the trigger but I HATE gutting anything! But… once that’s done I’m all in. Harvesting game and processing pigs has always been a social event, the more the merrier and that’s what we do now. My crew has some passionate hunters, perfect for me! We also have “jobs” when we process. I’m responsible for planning and organizing and polling the crew for what we want to make and ordering supplies- thus the Waltons warehouse of supplies. Billy skins and takes off the football roasts and primal quarters. I cut the back straps off and clean then while other free hands debone. Best advice is follow the muscle groups. I don’t saw bones either. Then you can decide to chunk for stew/chili slice for jerky or cut for grind. We will free the big muscles while, once u cut them u can’t put them back together! My rule is if we get out the grinder we are doing some grinding so we’ll get pork and grind and freeze. Make it easy on yourself we do everything in 5# increments so when we are ready I can pull exact amount to make certain batches. Just some rainy Wednesday thoughts from the ROC…

@Parksider I have done a lot of custom controls on a variety of smokers and coolers. One thing I do before drilling and cutting any steel is do trial runs with just temporary placement of sensors and heat sources. After I know something will function correctly, then I start planning the permanent installation. I never rush the planning phase, because I want to avoid making a big hole only to find out something I can’t see is in the way . Usually a do a lot of measurements on the inside and outside. On a double walled box, once I know where I think I want an opening, I will drill a tiny pilot hole, maybe 3/32nd" and just through the first layer. Then I use a tiny wire to probe the hole and make sure there are no wires, structures or other obstacles between the inner and outer skin of the cabinet. Once I have determined nothing is in the way, I drill all the way through with the pilot bit and then complete the hole to the final dimensions.

You’re doing the right thing. Let it run free in the fields, instead of being cooped up in the corner!

@Jonathon Only did a 5# test batch so far, it’s tooooooo hot here to do sausage…Trying to wear out the new liner in pool!

@Parksider My first thought is that lack salt is what is causing most of the issue here. I don’t think that you would be able to do the same thing you did with the seasoning with additional salt but…maybe? I’d also wonder how much you made? That seasoning is a 1/2 lb and only does 12.5 as a marinade. Crumble it up and use it almost as bacon bits? That’s probably the best thing I can come up with to use it if your shake and bake isn’t working enough.! Also, I love the fact that you took “evasive maneuvers”!

@Jonathon i’m a big Weber fan as you all know…but I also really like their Chipolte spice and their Kickin’ chicken spice. Love that on the drums that i do on the hanger in the weber kettle. A little smoked roasted chicken legs is always a hit.

@TexLaw We love the PK100, it is by far the smoker I use the most and I find that when you do something big like a ham, bacon, brisket or pork butt I actually think it gives better color than the big Pro Smoker 500T we have here! I know @Austin agrees with me as he is the one who pointed it out. Now, that probably had more to do with us being able to properly set up the PK and not being all that skilled with all the functions of the 500T! The PK100 was already nicely broken in by the time I started working with it…anyone has thoughts on if a smoker needs to season before it gets going? That doesn’t make sense from just looking at it but maybe there is a reason that someone else has thought of. The cure ring will absolutely work, TQ and sure cure aren’t the same thing as the TQ has both nitrates and nitrites BUT you can get a similar cure ring with sure cure but I’ve never tried it after just rubbing it and letting it sit for an hour. Doing a brisket totally sous vide (what? the sous vide cooker was new and we wanted to play!) with a cure ring was eye-opening. And not something I am thinking of repeating, way better on the smoker, at least for a few hours to start! Glad to have you here man! Houston had the second best food of any city I have ever lived in but man you’ve got a LOT of people down there!

Great Idea, I have just been using stainless steel scissors

@Parksider I Have mixed 25# batches in mine, just start slow (#1) and increase speed when meat block starts to adhere. Make sure to turn unit off before switching speeds, can’t remember the number of “write-ups” and reprimands I have given for ‘speed shifting’. They do make a “collar” for the bowl to keep the product from spilling out, it is used primarily for liquids and batters, but could be used for anything. I have a stainless bowl, adds a little weight, but chills in the cooler great. I use the paddle for mixing, good protein extraction, and easy cleanup. A 20qt runs on 110, but you will need a 20A circuit, I have one dedicated to the mixer. Floor model or stand model? If stand model and you are going to use the grinder or any of the powerhead attachments, a stand of the proper height is important. I put my lug on a wheeled cart and grind or shred away. I have a stainless stand w/ undershelf for attachments. Heavy unit, you are not going to want to move it every time. You should be able to find most of the extras on C-list, eBay or local auction sites, unfortunately, restaurants go out of business every day , their loss, your gain. Good luck!

whoa…@srg158 Love Bobby George’s scrapple and get there early for some cracklin’s! Don’t think I’ve had the beef sticks thought.

@Parksider Make it official. Join the group.

@bocephus Yeah, they arent even that hard to do. I am going to start a thread in https://meatgistics.waltonsinc.com/category/62/suggest-features for recommending new ones

@Parksider Looks awesome!

@Parksider Lol I have done that as well. I made 4 10 lb batches and didnt separate them out when I was ice bathing them. I had to taste a little bit of each stick and after a few it was very difficult to pick the hab sticks from the gigawatt!