In regards to the 1st sentence of my last post. Me Speak English Goodly

@raider2119 all cuts of round are ideal for jerky. Keep in mind though that the knuckle contains some more silverskin and connective tissue then the other cuts. It is more work than any of the other muscles from the round and requires a little more skill to trim up without being wasteful. As far as cleaning your blades, there is only so much you can do there, which is why it’s important to use a sanitizer after cleaning. You can try a commercial cleaner with protein remover or block white. Follow the label instructions if you try either of these.

@Jonathan My GF recently gave me a Weston jerky slicer for my birthday… I see this uses the same frame as the cuber/tenderizer… Is it possible to buy the cuber assembly without rebuying the entire tool?

@raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !

@raider2119 LOL! I bet more than a few would be willing to take a bite!

@Joe-Hell Thanks, I searched for close to 1/2 hr last night… couldn’t find it anywhere on the website!

@raider2119 Achieving a good pelicle will help with fat retention and smoke adhering to the meat.

@applejack This is the recipe I use for making homemade mayonnaise. 2 whole pasteurized eggs 1-1/2 cups canola oil. Almost any oil will make mayo. Do not use 100% extra virgin olive oil. You will not like the aftertaste. 2 tbsp 5% vinegar. I use a fruit vinegar. Red wine vinegar or apple cider vinegar or lemon juice works very well. 1/2 tsp salt An immersion (stick) blender is a great tool. Makes one pint Put all the ingredients into a container that fits the blender. Blend on high speed. Almost like magic. The use of an acid such as vinegar or citrus is the key to improving shelf life. Must be refrigerated. Cold ingredients form an emulsion easier.

@raider2119 At the end of the electrode there is a small cap that you will fill with a small amount of the solution when they are not in use. If you don’t store it in this solution the electrodes will not work the next time you to to use them.

Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.

@raider2119 Thats interesting that it is showing you that because under the email address you have for this meatgistics it is showing that you did get credit for watching that. Currently it is showing you have credit for at least this video, the daily bonus entry and the entry confirmation. I’ll send you a message with that email address so you can confirm it. Hope this helped!

@elsos said in Horizontal Stuffer: @fisherman43 Thanks fisherman! I saw a video of one of those being used, that’s got me making a huge mess! I ended up getting Walton’s 7lb vertical stuffer and you certainly have some leftover meat in the 90* bend area. It’s a decent machine though, and I think there’s got to be a trick way to push that meat through. I usually do about 5lbs of meatsicks at a time, and I weighed what was in the machine, including the stuff tube, and it was about 0.8lbs. So if I want 5lbs of sausage I account for it. Eric I’ve been taking what’s left over and forming into a small loaf/sausage and smoking that at the same time. End up with a nice chunk of meat with a bit dryer rind around the outside. Has a nice chew to it with the center perfect. Great mouth feel… Sorry @Jonathon.

Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

@Jonathon Sounds good. Can’t wait.

You may have hit the problem, very possibly a water quality issue… That actually is a difference from last time I used these casings… I will look into this (process another batch) later this week… Thanks! R…

I do this every year. Takes half the time to cook and it literally flies off the plate. There are rarely leftovers, but when there are, slices freeze great if vac sealed and make great, easy dinners. I don’t use netting. I truss it up with butcher’s twine. I also make sure not to nick the skin or have any pieces that are separate. I always start at the breast of the bird. I get the carcass pretty clean, but what I don’t get off the bone goes into the stock pot. I don’t bone out the last two joints of the wing either. Those I just throw in the roasting pan and snack on them when they are done early. Here is a great video of the process link text. He has some great butchering videos. I also brine all my birds and either use an herbed butter or full blown stuffing inside when I roll it up.

@Bruce-0 Fat won’t necessarily go bad, but it will go rancid and give you an off-flavor. If it is going rancid, you will notice a change in smell, maybe a change in color, and it should be noticeably different than truly fresh meat. If it was not 100% fat, but still had a fair bit of protein on it, the lean/protein portion left will go bad before the fat does. My best suggestion is to treat it like other fresh meat and if you are not going to use it within a week or so, vac seal it or at least put in a more closed container and freeze it.