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Meatgistics - Walton's - Community

Team Grey

For those who don't want to be Blue or Orange!

Posts


    RE: Need Advice on Cast Iron
  • Ridley AcresR Ridley Acres

    I generally use coconut oil due to its high smoke point or home rendered lard for all cast iron cooking. You could use bacon grease in a pinch.

    Here’s my honest suggestion and what I do to get my pans seasoned:
    Cook a small batch of bacon, coat the entire pan with the remaining, and let it cool completely. Repeat 3x

    Otherwise next time wife cooks in oven, put the pan in the bottom and take it out when its too hot to touch and wipe with coconut oil, then let it cool completely. Repeat 3x


  • RE: New Home Page Tonight! (hopefully)
  • G glen

    Jonathon Seems to be working for me


  • RE: ECA Question
  • G glen

    Jonathon I’ve done SV summer sausage set at 150F for 2-1/2 hr with ECA and it worked fine


  • RE: Dry cured chamber testing
  • G glen

    Jonathon That sounds great


  • RE: Dry cured chamber testing
  • G glen

    Jonathon Looks great! I will get some going when the basement stays below 65


  • RE: What did everyone cook today?
  • G glen

    Jamieson22 Those poppers look delicious!


  • RE: Chicken Sausage question
  • G glen

    toys4dlr That is some beautiful sausage


  • RE: What did everyone cook today?
  • G glen

    RON PARRISH Wow, that does sound great!


  • RE: Newest rewards
  • G glen

    Great job everyone, keep it up


  • RE: Ground Jerky through the dakota stuffer?
  • G glen

    BrianM 0 I use Sure Cure, hold overnight then mix in about 2/3 the amount of Sure Gel that is called for on the additive chart just before extruding.

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  • Home
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    • Packaging
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    • Smoking/Grilling
    • Sales
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    • Recent
    • Random
    • Popular Monthly
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    • Online Users
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  • Conv Chart
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