So like everyone stores have meat flying off the shelves. I have a lot of friends and family asking me to make snack sticks, beef jerky and Summer Sausage. I have some pork shoulder but not enough. I was able to get a good amount of pork loin which in the back says 18 percent total fat. I also have some ground beef in fridge which is 75 percent fat. I do have pork fat that I always freeze. I’ve only ever used pork shoulder by it’s self for summer sausage and sticks. Any advice on how the pork loin will do and if I need to add fat or the ground beef?

So like everyone stores have meat flying off the shelves. I have a lot of friends and family asking me to make snack sticks, beef jerky and Summer Sausage. I have some pork shoulder but not enough. I was able to get a good amount of pork loin which in the back says 18 percent total fat. I also have some ground beef in fridge which is 75 percent fat. I do have pork fat that I always freeze. I’ve only ever used pork shoulder by it’s self for summer sausage and sticks. Any advice on how the pork loin will do and if I need to add fat or the ground beef?

@tmeiners82 awesome thanks for the update! Let me know how it works for a long smoke. I’m pretty new to the idea of pellet grills. When I do pork shoulder or brisket I only add smoke for the first three or four hours. Doesn’t sound like you can manage the smoke for long cooks. Would think it would be to much for a 12 hour cook.

@tmeiners82 how is the campchef doing for you? Mainly smoking at low temps for sausages? I still havent pulled the trigger yet on something new but i really like all the features on the xxl. Also how does the low smoke work? Or do u just run or at the temps? Does it put smoke out?thanks

glen I got these on amazon they are called The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home

Tex_77 I used dry age wraps. Well maybe it’s good I screwed up and went 30 lol. I was going to get the Umai bags but read a lot about that there hard to seal with a food saver. The wraps came with a netting I put over the wrap.

Stats77

I just did a small rib roast for the first time. But stupid me didn’t write the date I started and only when to take it out in my outlook calendar . So read it wrong so only dry aged for 30 days instead of 60. Ha ha oh well. Will see how it is.

Did a fillet for the dearest and I did a ribeye cap. With some zucchini. Marinated steaks and did a garlic butter. Not bad for a really cold Monday

Looks really good. I have never had it. How was it?

Parksider no. I thought you said they cracked. I have had a set for about two years. Lovem.

I like using 19mm. 21 if I’m adding cheese or jalapeño

Parksider the Grillgrates? Yea I fed use them all the time. I bought the griddle as well so pretty much breakfast lunch and dinner can all be done outside. Plus the griddle is awesome at thawing meat. I’ve had my grill grates for about two years. I havnt had any issues. Yea the salt block def does get hot but takes along time. I’ll prob just keep it clean and use it as a servicing tray for meats and cheese

Hello, wondering how many out there use a salt slab when cooking meat? I have done it several times but I always forget about using it.I’m planning on doing a ribeye on one and one on my Grillgrates just to see if there is much difference in flavor. I do love using it for is to get it super cold and serve cheese and salmon on it. Does make a great presentation. Thoughts?

ratrod36 welcome. !

wgiles I am not that familiar with ur smoker. I would say it is not insulated well if u are seeing that much temp difference. I do know with electric smokers it verys in temp since it’s an on and off thing with the element but it should regulate after a period of time. Ambient temp could be an Influence as well. Consider finishing off in a water bath at 170. Once U get the smoke and color you like. Hope this helps a little

@tmeiners82 looks great ! thanks for sharing …looks like the Campchef did great with temps. Awesome.

Tex_77 I’ve always just used Kosher when doing it like this. I sometimes do pineapple method or marinade overnight. But this method works well. Pineapple I think sometimes breaks the neat down to much if your not careful.

Parksider very nice

@Retired-RailRoader great job ! You should do a thread on this. Looks great . Glad it’s working and controlling temps