General

Anything and everything else, whether it is meat related or not, get answers for just about anything.

1.5k Topics 32.0k Posts
  • Live Stream today 12/18 at 2 pm

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    Jonathon I missed it unfortunately because the email didn’t come through until the early morning on the 19th, I wasn’t paying much attention to the message board here.

  • Dill Bratwurst

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    Jonathon That sounds interesting.

  • Jon's Christmas Bonus!

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    One of the best produced salsas! I like mine with a little more heat, so I finely dice five Serrano peppers and add them to the salsa…and some fresh chopped cilantro too! Wonderful stuff!

  • Meat Mixer

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    Ridley Acres I’ve used that style before and feel I get a better mix with Walton’s mixer. But should you have on those beast then by all means use it.

  • Walton's 27 QT Taiga Coolers (Made in the USA)

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    Liking the orange, but I am overloaded with coolers from my catering days. My wife would shoot me if I bought another.

  • Needs

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    I received all the amazing products. Thank you so much. I’ll post pics of the process as well as delivering all the sausage and pulled pork to the mission.

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    I think many people here use Sure Gel. You may not have had good protein extraction as well.

  • Ask a butcher

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    processhead said in Ask a butcher:

    zbigjeff said in Ask a butcher:

    processhead I just admire your “art form”. Never did a whole from the start. But, you and others are nicely amazing with your craft. Keep it up.

    “Art form” whoaa… Jeff, anyone who knows me seldom utter my name and art form in the same sentence… lol. Thanks, I think.?

    My buds/family have not broken down a whole large piece of product (aka: rib eye roast, knuckle, loins, legs, etc) that I obtain from meat packing suppliers until I did it in front of them. I’ve just not had the opportunity to break anything down from the carcass. I enjoy the physical/learning process and the cost savings. I smile widely when city folk think that a “steak” just comes from the store. I admire people like you and other “butchers” who have done “things” that I have NOT.

  • Livestream moved to Monday

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    Butch Green said in Livestream moved to Monday:

    Surgery is no joke no matter what it is. I hope you recover and the outcome is good or great.

    Butch, I don’t know who you were replying to But, if it was to me, I’ve had more enough times on the surgeons table that I could account for most of you. Trust me I’m not bragging, just the truth.

  • Smokehouse question

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    Denny O yep Kreg tool. I like it. I had a bunch of screws left over from a previous project so used them. Now I need to find my dowel plugs.

  • Is it okay to freeze the high temp cheese?

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    Freezing is fine…I goofed and order hi temp cheese, then saw what I thought was an outstanding order, so I completed it. The next two days I got the same order (later I notice it was the “reorder” tab)… boatloads of cheese to the freezer, just keep the excess air (& moisture away) and you should be good for many months.

  • shipping

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    Used the free shipping on a few of the new 12" thermometers yesterday afternoon while they were on sale to give as Christmas gifts. May order a few more. Thanks Waltons for the great products, service and deals.

  • Dryer Salami

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    FrostyTD
    I have no problem sharing recipe’s, however, in this case I don’t know the spice mix. A local meat store used to process deer and make salami. They’ve gotten too busy with regular business and quit doing deer several years ago. I had a business relationship with the owners, I asked if they would share their recipe. They declined but offered to assemble a spice mix for me. Each year they give me enough spice for 200# of salami. Friend and I do 50# ea and another does 100#.

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    jdranchman We started doing the beer & wine a bit ago, after years & years of thinking about it & like it a lot. Right now we have a Chocolate Milk Stout brewing & a Grape Fig with grapes & figs included from our place. We have not yet done any mead, but it is on our list & really want to, perhaps as an accessory for the ciders. We have just done a few versions of Apple, Pear, & the a Peach Passion that we did this year as the passion fruit really came through this year & it turned out as good as the Peach Passion Preserves we have done on a few years in the past. I guess we will have to think about the mead for a few years first as I seem to be a little slow to get going.

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    I still never received a message at all. We used to get them regularly, now we pretty much do not get them at all. We have tried to figure it all out, to no avail. I think something is going on with the service providers, etc. & they are changing things, but never tell us the truth & the whole truth so everyone scrambles about, just about guessing.

  • Hickory Farms Beef Stick

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    I toured the Mason City, Iowa plant that was making them back in the 1980’s and it was hard for them not to smear the fat when manufacturing on an industrial scale. Plus I think you only have 4-6 hrs before the GDL starts to hydrolyze to gluconic acid and they would quickly get greasy and soft if you exceeded the time limit.

  • Livestream today at 3 pm!

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    Jonathon You both still sounded a little rough, but glad you are feeling better. Rest is the key to getting better.

  • 11-27 Livestream

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    Thanks for the heads up on the livestream.

  • Black Friday

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    calldoctoday Awh. Send you your address I’ll get Jonathon to send one of the smoke poles that he has won in his drawings. 🤕 🤣

  • Tumbler for jerky

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    I use 2 for around the house and I love it! I have been unable to see this video that you discussed