I’d love to have about 10 smokers, all going at once in a circle with my lawn chair in the middle and a cooler full of ice cold beer haha

I’m actually a chemical processor, we make organic peroxides… on the side I do the meat processing and working on opening a business to expand doing it, slowly accruing all the better equipment. I’m 30 years old, so there’s time but I’m getting good at the Processing!

Jonathan seems like we need a cast iron icon as well!

Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!

Welcome all! This is a new account for me as well, had a regular account but started my upcoming commercial business so I had to create a new meatgistics account, look forward to trying to help anyway I can!

@ndmike yeah we do that or I usually stick to about 25-30% pork fat depending on the flavor brat. I’ve had a bunch of people loving the habanero BBQ this year! Made a bunch of BBQ too, some with pepperjack HT cheese, I have a ton of seasonings I’ve bought to make samples for people to try… just made willies and the bourbon and peppercorn which was also phenomenal!

JoeB I actually have been using Excalibur frankfurter/bologna seasoning which kind of tastes like a wonderbar bologna… I do have bologna seasoning I bought that I’m going to try next! I used 31 mm cellulose casings, set my vertical electric pellet smoker to 150 open vent with no pan and started it with sticks in, so by the time my 30 min dry phase was over, I added the vent to about 1/3 open with a pan and sponges for added humidity (didn’t want the dogs to dry too much outside) then after about an hour closed the damper down (mine is a spinning cone thing so closed still allows smoke out pretty good) and kept at 150 for 2 hours, bumped to 175 till internal was 135, then finished in 172 degree water sous vide bath till internal of 160, ice bath for about an hour then removed from casing, dried off and packaged!

Quick edit, I actually mixed beef pork and chicken in mine, so I did 12 lbs 80/20 beef, 6 lbs boneless skinless chicken thighs and 7 lbs pork back fat!

@NDMike does that end up giving you a nice snap as well to your venison brats? What kind of fat ratio do you add when making venison brats

Phantom I like to use more of an 80/20 ratio when doing my sticks. There’s enough fat to coat the mouth and allow seasonings to linger in your mouth but helps avoid any rendering. This was a small batch I made for a relative in my pitt boss vertical pellet smoker using an 80/20 mixture using sure gel and smoke meat stabilizer so I did not have to hold overnight. Also removed at 130 and finished in sous vide

twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

KenfromMI you’d be amazed, that is what Jon was worried about for the longest time, but it does nothing to change any smoke flavor at all. The only thing I thought about trying is putting the temp right where I wanted them to finish and let them sit slightly longer (this is how true sous vide is done) that way everything ends up the same temp… just have to be careful of being in there too long and leaving a mushy broken down protein texture like it does to whole meats if left in there too long

caryfr5 whats that, using like an 80/20 mixture? I know Jonathan recommend in the video they made that using pork fat with wild game in a 75/25 ratio seemed to taste the best

@ndmike same here I cannot access any either

Jonathon and Parksider you guys will appreciate this, if I am drinking beer its usually Labatt blue, or since jon got me on the kick, I’ve REALLY enjoyed these sours! If you have any recommendations for western NY area, please let me know what to try for sours! But if its a liquor day jack has always been my friend, mostly mixed with a 50/50 split with coke… mmmm making me thirsty!

P.s I’m usually a cider guy too, I dabble in creating my own ciders and wines, soon to make some meads from raw honey from a guy at work… but nothing beats homemade anything because you know where everything came from that went into it! And the pride alone!

Tell ya what, I’ll never go back to cooking sticks all the way through with a smoker… love the finished product finishing in water! Even made some amazing dogs this way too and nice tender bite to the skinless dogs! Love it! Just need a bigger smoker now!

PapaSop absolutely! I just thought because you know how no matter what you do, it’s hard to obtain an even heat throughout a smoker unless you have a huge commercial smoker, even then the meat is going to cook slightly different based on cheese concentration, etc in every portion… however, if you’re able to get that internal temp to exactly the same temp for each piece, imagine how the profile would be in everything… should be identical pending you’re not having to leave stuff in sous vide too long… I look forward to trying it when I don’t have all this ot at my regular job to take on! Maybe Jonathon can partake in a trial!

Jesser I always use sure gel I love it! I also use smoked meat stabilizer using an escali scale so I don’t have to hold overnight… LOVE this process!

Tex_77
Good call, seemed to work! Don’t mind the messy work station, everything got thrown over after! Lol

Yeah I was concerned as to whether or not to get an oil less or oil one they say oiless will last a lifetime and oil generations lol but it should get my money’s worth that’s all I care about!

Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it