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Meatgistics - Walton's - Community

Missouri

For those who live in the state

Posts


    RE: What did everyone cook today?
  • PaPaSmokesP PaPaSmokes

    gus4416 thank you. We’re in the middle of our homeless cook. Only 400 more pounds to go.


  • RE: What did everyone cook today?
  • PaPaSmokesP PaPaSmokes

    Just a few butts and briskets over
    image.jpeg
    image.jpegnite on the Pitmaker Vault and Yoder YS1500s. First time running both at the same time. Gotta love the Fireboards 2 controller and Fireboards built into Yoder, both controlled in one app.


  • Livestream moved to Monday
  • JonathonJ Jonathon

    We are going to move the livestream until sometime next week guys. No livestream today as we have too many people out of the office.


  • RE: November Giveaway (Finally!)
  • JonathonJ Jonathon

    jcuthbe won November’s Giveaway! Let me know if you want the $50 GC or the Patty maker


  • December Giveaway
  • JonathonJ Jonathon

    https://app.viralsweep.com/sweeps/full/e5b8a1-148878?framed=1 We wont be doing a livestream today. We are both out of the office, Here is the December giveaway!


  • RE: Drink of Choice
  • JonathonJ Jonathon

    So, the weather is for whiskey!

    20231125_164650.jpg


  • RE: Dry Aging - The Basics - Dry Aging 101
  • JonathonJ Jonathon

    Found and used Jesus you guys are fast!


  • RE: Thick diameter salami
  • JonathonJ Jonathon

    processhead 1st, I sanitized everything that the meat is going to touch within an inch of its life. Then I rubbed everything down with vinegar, added a little vinegar to the casing water (both for the Hog casings and the inedible collagen) All of those were fairly standard though, the big one we did was after we verified pH drop we took it out and put it into the big smokehouse, got the IT to 120 and held it there for 4 hours then put it back in the drying cabinet. Everything went well with that batch for a few weeks, I checked it on Thursday before I left for the Governor’s Hunt and came back to this… it was all over everything! So, that batch got tossed
    20231120_164418.jpg
    20231120_132232.jpg


  • Dropped free shipping to $25 early!
  • JonathonJ Jonathon

    So, this was supposed to start on Cyber Monday but yesterday went great so I am in a good mood so I just kicked off free shipping at waltons.com for any order over $25! Enjoy and…I hid a $100 Gift Card somewhere in the Meatgistics Univeristy…hahahaha good luck!


  • Thick diameter salami
  • JonathonJ Jonathon

    While it’s gonna take a while this is what we have going in the small cabinet we were testing. Sadly, those cabinets aren’t gonna work for what we want them for. No matter what you do they mold unless you use bactoferm mold 600…that’s a big ask on every single batch. So we are back to looking for a new option. These are inedible collagen casings with pork!
    20231125_115050.jpg

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  • Home
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    • Seasonings
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    • Sales
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    • Popular Monthly
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    • Groups
    • Online Users
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