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  1. matlocc

    St louis style trimmings??

    I plan on trimming my ribs to st louis style. I would like to grind the trimmings for meatballs. Not sure if I should grind all of it or try to trim all the cartilage out first. Any suggestions.
  2. matlocc

    Phosphate f-31 how do i use it?

    I have a bag of this and it says for sausage emulsion. It says, 6 to 8 oz per 100lbs. I never make that much. I usually do 5lbs or a bit more. I figure 2 and a half tsp per 5lbs. (Light on the 1/2 tsp.Is this better tan dry milk. Any help is appreciated.
  3. matlocc

    First andoullie attempt. Cpl questions....

    I use lem seasoning, ground and stuffed 15lbs. I am letting it sit in the fridge for about 36hrs for seasoning to distribute. I am also busy tomorrow. I am going to smoke on christmas eve. I have a pellet smoker tube and am in norther michigan where temps will be in the mid to upper 30's. Can I...
  4. matlocc

    deli turkey breast for jerky, any tips?

    picked up a cracked pepper butterball turkeybreast that they use for lunchmeat at the deli. 7lbs for 6 bucks. I would like to make turkey jerky out of it. is this ok to do? any help is appreciated.
  5. matlocc

    first attempt with questions, mac n cheese

    I have read about every thread I could on here about these. I understand they need to be rolled out, stuffed and then rolled tight. (Like a army sheet, quarter bounce test) My question is about rolling or preparing the whole thing. If I am doing pork, with pre made mac and cheese, adding more...
  6. matlocc

    ac legg teriyaki season without a tumbler

    The instructions say 20 minute in a tumbler but I don't have one, what is the best way to do it now? I do have a huge sealer but no tumbler. HELP!!
  7. matlocc

    Cheese question, I have philly cheese brat seasoning and.....

    I only can get high temp cheddar. Would this work? Also should I add cure and smoke or just stuff and freeze? I am using venison for this.
  8. matlocc

    Jerky and freezing question

    Can I slice and add seasonings, then freeze. so when it thaws it will be marinating at the same time and I can just thaw and smoke? Any ideas?
  9. matlocc

    venison snack stick questions.

    Has anyone just ground venison with beef fat for a 80/20 ratio? I have pork butt but I wondered if I could just grind venison with beef fat and then mix up some ac legg #116 for snack sticks.
  10. matlocc

    Maverick et-733 question.

    Got my first nice probe. A little confusing to program. What does the circle arrow on the top left indicate? It keeps blinking? Sent from my SM-G930V using Tapatalk
  11. matlocc

    ps honey bar-b que seasoning question, help!!!

    I can't find the ratios for seasoning and cure for 5lbs of meat.  Any help is greatly appreciated. Chuck
  12. matlocc

    summer sausage that is old, question.

    Can I dehydrate this and use it for dog treats?  It is venison, and who knows what. Given to me by a friend, got lost in the freezer.  I was going to slice it thin and put it in the dehydrator.  (good idea or bad?)
  13. matlocc

    grind and seasoning question.

    I am going to do 10lbs of garlic onion brats and wondered if I could grind, season and let sit in the fridge overnight before stuffing or will it set up and not stuff well?  I have always done it all at once and let the stuffed brats sit in the fridge overnight before packaging.  Just don't feel...
  14. matlocc

    a maze n smoker questions

    I see a bunch of guys using these.  I have a propane tower smoker with the chip pan in the bottom. It works well for me.  Explain what the advantage would be to having one of the a maze n tubes instead. (I do cold smoke using a can and soldering iron)
  15. matlocc

    I'm gonna try a cheddar garlic brat need advice...

    How much minced garlic should I use for 15lbs?  I don't want it be overwhelming.
  16. matlocc

    Hi temp cheese question

    I have a place to buy hi temp cheese 10lbs for 30 dollars. My problem is what to do with the stuff i cant use right away. Any suggestions? Sent from my SM-G930V using Tapatalk
  17. matlocc

    something I learned on my first few attempts.

    I have made beer brats and regular brats.  The beer brats and regular where hi mountain kits.  I read quite a bit before making either.  In the beer brats I added non fat dry milk and the regular brats I didn't.  There was a big difference in moisture and texture. I think I will use the non fat...
  18. matlocc

    collagen and water bath

    Can you finish in a water bath with collagen casing or will it ruin them? It takes so long to hit the IT in the smoker.
  19. matlocc

    First attempt at snack sticks.

    Well i read everything i could before attempting. I used collagen casings, although i think sheep may have been a better choice. I had quiet a few blow outs when i tried to pinch and fold. I smoked them up to IT of 153, then into a paper bag in the fridge. I need to figure out how to get them...
  20. matlocc

    I thought a Rubiks cube was tough!

    Just spent a half hour untangling casings. Rinsed some inside by rinsing using the faucet. I put them back in the container while i was still undoing under water basket UNWEAVING. They must have wanted to go back to their original position in the colony. The untangled ones became the tangled...
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