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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?

    Thanks
  3. matlocc

    Phosphate f-31 how do i use it?

    So does this take the place of dry milk?
  4. matlocc

    Phosphate f-31 how do i use it?

    Kent butcher supply, Grand rapids, mich.
  5. 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.
  6. matlocc

    First andoullie attempt. Cpl questions....

    Well, they came out pretty good. 6hrs smoking, followed your suggestions.
  7. matlocc

    First andoullie attempt. Cpl questions....

  8. 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...
  9. 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.
  10. matlocc

    first attempt with questions, mac n cheese

    Well it went ok for a first timer. I think I would use less pork and more mac and cheese next time. I used 2lbs of pork.
  11. 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...
  12. 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!!
  13. matlocc

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

    For the comment about what i am trying to do. Make philly chesse brats, something to throw on the grill. I dont know if they need to be smoked or brought up to 160 before freezing after a vacuum seal.
  14. matlocc

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

    wow no replies or suggestions?
  15. 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.
  16. matlocc

    Jerky and freezing question

    I was planning on high mountain powder and cure, mix it with the meat and then throw in the freezer. Then pull it out and let it thaw in the fridge for a day or so and smoke.
  17. 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?
  18. 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.
  19. matlocc

    Maverick et-733 question.

    I have that and it still doesn't explain the circle arrow, thanks though.
  20. 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
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