Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. Groups
    3. Power User

    Group Details

    Power User

    Active contributors with a total post count greater than 300

    Member List

    Austin Austin
    Jonathon Jonathon
    J John Belvedere
    T tarp
    OleSmokey OleSmokey
    Deepwoodsbutcher Deepwoodsbutcher
    Dave in AZ Dave in AZ
    Departing Contestant Departing Contestant
    mrobisr mrobisr
    Dr_Pain Dr_Pain
    HerbcoFood HerbcoFood
    wdaly wdaly
    Ridley Acres Ridley Acres
    gus4416 gus4416
    Surg Surg
    Bob Stehlik Bob Stehlik
    Grimpuppy Grimpuppy
    Denny O Denny O
    Jamieson22 Jamieson22
    smokinbubba smokinbubba
    • RE: What did everyone cook today?

      After seeing the soup that [tex_77] made yesterday I decided to make a smoked sausage and potato soup.
      63A796A7-2820-4A46-BBFA-139D6D906465.jpeg

      posted in Bragging Board
      OleSmokey
      OleSmokey
    • RE: Hey man, don't lose your head....

      Jonathon well at least it doesn’t sound like the poor guy suffered.

      posted in Non-Food Related
      GWG8541
      GWG8541
    • RE: Pizza Jerky and Snack Stick is coming back!

      calldoctoday yep, 25lbs went to the land fill. I didn’t care about the cost of seasoning. It was the venison and pork trim I couldn’t get back. Well over $100

      posted in Meat Processing
      twilliams
      twilliams
    • RE: How to Make Canadian Bacon - Recipe

      wdaly Sous Vide sounds good too. I thought about that, but more chances of an oven being in the house than sous vide. The sous vide sounds better, but the oven sounds easier. I just hope I was really of some help. Afterall, you did all the hard work & we cannot wait to see the final results.

      posted in How To Make.... Meat Recipes
      C
      calldoctoday
    • RE: How to Make Canadian Bacon - Recipe

      calldoctoday Thanks for your help. I’m thinking of finishing in the sous vide, but the oven would be easier.

      posted in How To Make.... Meat Recipes
      wdaly
      wdaly
    • RE: What did everyone cook today?

      Tex_77 sounds and looks great

      posted in Bragging Board
      GWG8541
      GWG8541
    • RE: What did everyone cook today?

      OleSmokey That is great & sounds like it was a great experience. Once you get on the mainland you can take those trains too & see the countryside & get places quick I understand. I am glad she enjoyed it all & got a good experience out of it too.

      posted in Bragging Board
      C
      calldoctoday
    • RE: Pizza Jerky and Snack Stick is coming back!

      twilliams Wow! That must have been devastating too, loosing all that meat & wasted effort. That is sad.

      posted in Meat Processing
      C
      calldoctoday
    • RE: What did everyone cook today?

      calldoctoday She was only over there for a semester of undergrad school about 6 years ago. She did enjoy her semester in Galway. Her and a cousin where able to travel on the weekends to several European countries because air fares from Dublin were very cheap.

      posted in Bragging Board
      OleSmokey
      OleSmokey
    • RE: How to Make Canadian Bacon - Recipe

      That sounds about right with those low temperatures. Even though you have it set at 180°. I am sure those temps have a pretty substantial impact on it. Maybe another hour or so to go. I don’t know if wrapping it would be good for a Canadian Bacon. You will lose some of your smoke, but you have a lot of smoke already in that amount of time. You could also consider taking it inside to the oven if you can at least get down to 200°. I know it sounds like cheating, but you have got to do what you have got to do to keep it safe, get it done, etc. & you have already acquired a lot of smoke flavor. Sounds like you are having the reverse issues as we are trying to keep this Doppel Bock brewing right with this unscheduled heat & humidity spell that hit us overnight.

      posted in How To Make.... Meat Recipes
      C
      calldoctoday