Dr_Pain I just buy it like that from the grocery store, the ones I get are the exact same size as your traditional hard salami. We don’t eat it often but boy howdy when we do, WE DO!

cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!

Jonathon the only down side would be, that I would be fatter than a Show Dog, like am not pushing it anyways.

personally I don’t like the taste of lime so other than a taste I would probably not make any

Ok sounds great thank you

Looking forward to your recipe but hunger may drive me to do a batch of terriaki sticks while waiting

Jonathon I am hoping for a good deer season next month to top off our freezer. Might pick up some burger as I am running a little low on that. I have a chest and upright.

holysmoke if you were closer I might think about it. I’m sure shipping would be too much and I would be better off buying new.
I just got hosed on a used one I found on ebay. Used buy it now and then find out he doesn’t have it. Now I have to wait and see how long it takes to get my money back. It was only a few months old and used 4 times for $1300.
I just found a lead on another used one only a few months old. Waiting to hear back from the guy on pricing.

JohnG5 said in Minnesota colleges offering meat cutting programs in an attempt to offset labor shortages:

Dr_Pain Only a semester-long. You could rent a dorm room!!!

HAHAHA! The income of a meat processor could never touch what I make today, so I am stuck day dreaming of a different world of responsibilities

craigrice said in Blackberry Pepper:

made into a BBQ sauce would be good

OOOOooooo now that is a great idea!

I use my Android phone all the time with the Livestream and never had that issue.

YooperDog said in Any cheesemaking hobbyist amongst you?:

Dr_Pain my foray has been into making mozzarella

Mozzarella is so rewarding. Citric acid and 30 minutes of actual work and bam you have a product

Meat these day is costing me an arm (and soon a leg) ROFL!

HerbcoFood They might have to use Not Yo Cheese!

Jonathon said in Question about brats and smoked sausage:

Maillard effect

Did you ever get an update on all this Jon?

Mcjagger Testing is all done, that unit will be 99% similar to the one that will make it to market. Austin and I are finishing up some ordering process stuff but testing is done. Really happy with how it turned out and we will have a ton of posts on it telling you guys how it performs and how to best use it as well as what to avoid doing. The final test was upping the circuit breaker to 1.75 amps from 1.5 and we think that did it. Bad news is that because it is a Walton’s exclusive unit, with different casts or moldings or whatever we paid them to do it is not going to be short. We are thinking that we won’t have them in stock and ready to ship until 2022.

We have another “new” or at least new to Walton’s thing that we have done a little testing on that I am shocked about. I knew the Electric Stuffer would work, we just had to have them make some adjustments. This other thing is the one I am more shocked about. I don’t even want to say what it is yet, though early testing went much better than I thought it would. I don’t know why I am being so cagey probably 1/2 of the people who will read this know what I am talking about!

Dr_Pain it looks great 👍.

Theres a nice little event button up there and now everyone can see that we have a MEATing at 3. Better put my “private appt” on my other schedule so nobody double books me!

Always fast delivery

Dr_Pain Yay for you. But, you didn’t let them have any fun. Bad boy, bad boy. 🙂 Betting your gastro bud’s would not recommend the Tabasco trick!!! Glad you had fun with them.

For the Masterbuilt look at getting a Auber Wifi PID controller, it works awesome, very accurate and stable temps. Also look at getting a cold smoke attachement, much better smoke for hot smoking plus added benefit of being able to cold smoke. Electrics are notorious for having trouble producing smoke at lower temps. A alternative to cold smoke attachment would be to make a Mailbox mod for the smoker. It does the same thing.

I also have the Auber WiFi PID controller. It has an easy mod to use it. It is basically one jumper wire for mine. My Masterbuilt was also having the crazy temp swings and inaccurate temps. I contacted Masterbuilt and they finally sent me a new controller, but I decided to go with the PID controller instead. The great thing about the Auber WiFi PID controller is it doesn’t have to be used only for a single smoker or unit. It can control other things also. Well worth the investment.

kyle Yep, “PROPER FUEL” just makes me smile for you while you “WORK”. Your family and friends better make them good and do the leg work while you toil through IT. Have fun!! I know you ARE.

Jonathon on a more serious note, is that Candied Bacon seasoning for bacon or a bacon flavored seasoning? I’m looking forward to the non-vacation months here so I can stop with the overtime and get back to processing meat and being more a part of the Orangersation. :orangehat: Oh wait that was supposed to be conversation…

TLDTLD Pepperoni Unit with Encapsulated Citric Acid and 26 mm Cellulose Casings for a skinless smoked (not dry cured) venison pepperoni is really good!

What are the set points on your pid? I have a pid in my Masterbuilt and put the temp probe within a few inches of the element. I have it set for a swing of 3 degrees so yes at the beginning it will cycle on and off rapidly. But as the chamber heats up the cycles slow down, and the temp settles. My MB has no air vents and only one small fluid drip, and one upper access holes. I checked temps using four wired thermometers spaced top to bottom and after warm up it was pretty stable. Hope this helps a little.

bocephus I wondered the same LOL!!! I first had the idea that he was referencing surimi but then again it is a real fish just manipulated to look like other stuff (like imitation crab or lobster meat)

bocephus hahaha! Yep I’m pretty close to a lot of the o lineman I played with especially the college guys. Salt of the earth people that just get it done.

I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice

Hey guys, something is happening and some posts are being marked as questions and then they cannot be opened to be viewed or edited by anyone. We are aware o the problem and working with NodeBB to try to identify the issue and fdix it.

Congratulations processhead. We can only aspire to reach your contribution level and quality

Ridley Acres It’s $6.16 for 8 oz at my local grocer. It’s also something you just sit down with and plow through.

I got citric acid in there with it

Ridley Acres All better now.

bocephus said in Are they edible - Snack Sticks from May 29?:

Jamieson22 I have had some in the freezer longer than 90 days and they were fine, not as good as fresh but a pleasant surprise when I found them.

You know, I ate one and all was fine. I think I was being super critical/cautious, especially knowing I was making a new batch a day after.

I see you took none of my recommendations, sad, truly sad.

The Livestream code worked for me on Wed. Jonathon said the code would work until Fri. so it should have worked for you. You also need to have a order greater then $25 so that may be your issue.

Since you didn’t have to be present the first time, and no one claimed the knives, it’s too bad they decided only people present in the livestream were eligible for the re-draw. I would have liked to made the livestream though just to be in on other miscellaneous drawings they do on the fly (hats, shirts, aprons, shakers, etc. I’d even like to win some of the jerky… it always sounds good. Maybe next time.

Awesomeness!!! Thank you buddy!!! I appreciate you!!!

Hey guys, just FYI in case anyone comes here looking for why they can’t place orders, the Create Order Button is not showing up currently on waltonsinc.com. We are aware and working on this. Sorry for the inconvenience.

Warrenlc57 no salt and no cure = very dangerous on the listed type of meats, also it would taste nothing like the intended product

lkrfletcher too funny 🤣

johnsbrewhouse very interesting. Thanks for the photos

Can I send you a bottle of Malort? As a challenge?

Tex_77 looks great 👍 as all your stuff does.

Chef he said tell me which team is best and why it is Team Blue. I just thought it was funny…hence the pure gold comment.

processhead Loved that you couldn’t find the mute button fast enough. That was precious.

Yes
Tell me

A pretty upsetting software update, i liked having my order history i could go back and review.

Austin I am sure Jonathan would be more than willing to try different steaks!

lkrfletcher Very nice, great gift.

lkrfletcher I am jealous, love crab.

Thanks kyle I forgot about the save changes at the bottom.

I use to look for the old truck stops back in the day before things changed just to get something home made quality

That sounds good. Never thought about soy sauce

I do know one thing, I have no plans to stop hunting or eating venison anytime soon. If I see a deer wearing a mask, ill pass on it.

this sounds alot like what has been happening in the big pharma with price fixing

Still not available. I am so looking forward to trying this. Live-cast coupon runs out tomorrow. Bummer.

Jonathon said in Jon's great adventure that Austin gets to come along on:

@DennyO are you asking where the house was in MN? https://www.google.com/maps/place/4200+Upland+Farm+Rd,+Minnetrista,+MN+55331/@44.9006171,-93.7213541,122m/data=!3m1!1e3!4m5!3m4!1s0x87f600f50e2c23db:0x28948aa39216e4b1!8m2!3d44.9006532!4d-93.721178 if that is what you were asking?

Yep thanks Jonathon. I tried google and other sources but it would not give me a location.

fisherman43 This is what I posted in another thread (https://meatgistics.waltonsinc.com/topic/2105/stop-the-emails/5?_=1627837348641) let me know if these dont work for you.

Yup, djtcds Go to your main page then unsubscribe from categories. It wont be green if you are already subscribed, so your will be yellow and say unsubscribe. That and then below that is a shot of my settings, this way I get only notifications on what I am following.
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beekeeper84 Sorry, we don’t know but I am going to guess that it will not because it does not fit the Weston butcher or pro.

Hey guys, just FYI we had the sales for the month uploaded yesterday to let it run its proper cycle overnight. There was an error so I fixed it and I think we are going to just let it upload tonight, so sales will start tomorrow. I am not releasing the youtube video until then either to try to avoid confusion. Sorry, we are still trying to perfect processes.

Grimpuppy These seasonings are great. I’ve been using them for years for my smoked almonds, cashews, pepitas (raw pumpkin seeds) and sunflower seeds. I primarily use the Dill Pickle. I buy a case of 6- 2.4 OZ. on Amazon for around $13.00. When I use these I generally don’t add any extra salt.

Elsos said in Horizontal Stuffer:

fisherman43
Thanks fisherman! I saw a video of one of those being used, that’s got me making a huge mess! 😄

I ended up getting Walton’s 7lb vertical stuffer and you certainly have some leftover meat in the 90* bend area.
It’s a decent machine though, and I think there’s got to be a trick way to push that meat through. I usually do about 5lbs of meatsicks at a time, and I weighed what was in the machine, including the stuff tube, and it was about 0.8lbs. So if I want 5lbs of sausage I account for it.
Eric

I’ve been taking what’s left over and forming into a small loaf/sausage and smoking that at the same time. End up with a nice chunk of meat with a bit dryer rind around the outside. Has a nice chew to it with the center perfect.

Great mouth feel… Sorry Jonathon.

Never had to worry about this problem, always gone within a week.

I have had that once and the only thing that was different for us was our meat was from a younger animal since we butcherd our own beef it seems to shrink more than from a 2yr old we also cold smoked

zbigjeff johnsbrewhouse frickin’ crazy dogs and crazy memories.

craigrice I will, once I have time to sit down and think about it.

Chef Thanks for the info, I think that is something I will not be making any time soon. Good information though.

for 5 lbs. of meat 10.6 oz. of seasoning, 1 1/4 tsp sure cure, 8 oz. water. Per pound of meat measurements 2.12 oz. of seasoning, 1/4 tsp of sure cure, 1.6 oz. water. Mix the seasoning and sure cure together well before applying to the meat.

I sprinkle a mix of jalapeno powder and powdered butter on popcorn
On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in
When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits

Ronald Shrout congrats on your win.

Jonathon Heading to Minnesota myself in a couple of weeks, northwest of where you and Austin are going. Just a relaxing vacation at a lake place and check out our hunting land.

bocephus Actually it does not take much for a coo-n a-ss to drink

shoprat53 That is a great gesture, another group of under appreciated people until you need them.

Surg Definitely your lucky day. Great deal!

So if I am reading this right.
If it’s a smoked sausage follow the thermal schedule. If it’s a fresh sausage the grill it up like a hotdog.
My problem is coming at the ends of the .sausage. the middle is crisp bite but the ends are chewy and inedible.

JoeB i have been spending 3-4 days a week away from home for over two months now. Just a lot of unplanned family issues causing travel.
The plan now is after the 7/4 holiday, hopefully I will get to make them with a brother or two. No travel plans for at least the next 10 days. Everything is in place, ready to pull the pin…

glen

Start out very low temp warm water and raise slowly this will help from bursting , Also like mention needle the sides to help with pressure buildup . Bet they tasted great 🙂

Just my 2 cent Stella 69

Sweet butter nuts of love

We are going to go live with all the goodies at some time, probably 3 pm, tomorrow! Sorry guys, we just had too many things to work on and verify before we could go live. The good news is we used the motor for the tenderizer and the tenderizer attachment for the grinder. Both worked really well! Both sealers are awesome and we will show everything off tomorrow at waltonsinc.com/live

processhead Just take a picture with your phone and email it to yourself, then save and upload. That’s easier for me.

Joseph 0 Back to the question at hand…I picked up a 10x8 walkin cooler and we put it on a cement slab outside. I run a 15k window AC unit with a coolbot controller. Works awesome, I put metal shelves on one side and we found an old fire escape ladder that we cut to make what looks like monkey bars. So we have the “ladder” running across the ceiling and set up 4 gambrels for deer, no problem, didn’t budge. I’ll see if i can dig up some pics. I had some on here before it got updated, i’m sure my instagram still has them. @black_run_bbq

If using the money muscle it should be about 3.5"-4" in diameter
I use # 12 netting and wrap it twice for extra pressure

Pivodog hahaha…I have dreams like that every night!

Jonathon I would not give them the neck bones or any poultry bones. Simmer or slow smoke them necks up & make a good gravy or freeze them & keep them for your next bone broth when you get enough carcass. The meat is delicious, some of the best.

Jonathon when I click on livestream it goes to the page with the waltons logo but the caption says livestream begins… now. Can there be away to put the next livestream date there or maybe a count down?

shoprat53 Donald, sorry we had some craziness happen this morning and I have been running around Wichita. Anyway, I checked and found an entry for you in Oro, so I am not sure what the issues are? If you want to private message me I can set your password to something?

DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

processhead thanks

processhead since your tour was confined within the hallowed walls of Waltons and did not meander in the parking lot , creek, or on the trails of small furry mammals it was a safe assumption to make

Well it’s just a way to ck for spam or robo attacks. I don’t like it but it is security for the site😊

@dennyo yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.

twilliams - Jalepeno popcorn seasoning

GWG8541 hahaha yes they are the will take everything back, back when George Foreman Grills were popular I had one for a little over 2 years. It broke and I didn’t think they would take it back, boy was I wrong!

processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed. 🤔 but then again maybe not

that link should solve all your problems, it did for me. I followed the links provided and found all the items on Amazon.
It adds up to about $200 for the parts but I make several hundred pounds of sausages in the winter but had to stop during the
warmer months. Now I can continue all year!

KARLHEIDOLPH I make a chicken and wild rice brat for the shop that is popular. I’ll add the same ingredients you find in the soup including chicken stock, celery, carrots, onions and flat leaf parsley. You’ll want to use some of the fattier cuts and a bit of skin to make up for the lack of fat.