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    • Tex_77

      What did everyone cook today?
      Bragging Board • • Tex_77

      11769
      18
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      11769
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      58155
      Views

      Tex_77

      Grimpuppy nice cheese dispersion

    • Tex_77

      Drink of Choice
      General • • Tex_77

      3096
      8
      Votes
      3096
      Posts
      21458
      Views

      Denny O

      Got my tongue out lapping at the end of the spout!

    • Tex_77

      Gardening, canning, pickling and everything related
      General • • Tex_77

      1401
      6
      Votes
      1401
      Posts
      8659
      Views

      zbigjeff

      johnsbrewhouse I agree with your logic. The hoops you would go through are not going to bring your buddy back.

    • Austin

      Roll Call (Start Here First)
      Roll Call • • Austin

      1245
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      G

      craun724 thanks for coming onboard I am not the greatest at answering questions but if you ask a question someone here can answer it for sure

    • Pivodog

      What's your next Meat Project?
      Meat Processing • bowl chopper • • Pivodog

      1008
      10
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      1008
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      6336
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      mrobisr

      samspade Looks delicious.

    • RafterW

      What are you hunting/fishing?
      Bragging Board • • RafterW

      995
      3
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      995
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      5648
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      cdavis

      GWG8541 your welcome.

    • How To Make Homemade Snack Sticks
      How To Make.... Meat Recipes • homemade meat recipe meat snacks recipe waltonstv • • Austin

      304
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      D

      Austin

      Hi Austin,

      I posted in meatgistics as well under 911. My profile is Drake.

      Venison sticks,
      I’m doing everything correctly, but I end up with loose chewy casings.
      I have to pull casings off the sticks before packaging. Like I stated I’ve posted a full explanation under 911.
      Any ideas would be very helpful

    • ND Mike

      What does everyone do for a profession?
      Non-Food Related • • ND Mike

      279
      8
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      279
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      2763
      Views

      cdavis

      HerbcoFood I bet it is.

    • Retired157

      Smoker Upgrade!
      Equipment • • Retired157

      245
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      Votes
      245
      Posts
      1703
      Views

      Retired157

      processhead It sure helps me… a beginner!

    • ND Mike

      Cast iron cooking
      General • • ND Mike

      236
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      236
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      1745
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      ND Mike

      GWG8541 yeah my Griswold is a 12.

    • Dr_Pain

      Post your Meat P0rn!!
      Bragging Board • • Dr_Pain

      216
      9
      Votes
      216
      Posts
      2000
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      cdavis

      HerbcoFood great looking meal 👌

    • PapaSop

      Website Anomalies
      General • • PapaSop

      207
      2
      Votes
      207
      Posts
      1396
      Views

      Chef

      bocephus no changes that I know of

    • Jonathon

      Topics for Meatgistics Livestream
      General • livestream • • Jonathon

      200
      1
      Votes
      200
      Posts
      2110
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      zbigjeff

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

    • Tex_77

      Grills
      General • • Tex_77

      188
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      188
      Posts
      2432
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      GWG8541

      johnsbrewhouse I agree. I bought my last Traeger when they were still made in Oregon. When they first came out, they really talked up American made. So when the first one died and I found out they were no longer made in the US, I bought something else, which is made here. Unless they have really beefed up their quality, I cannot see them selling very well at that price point. I guess some people have that kind of money to spend, I’m just not one of them.

    • processhead

      Electric Smoker OR Landfill: What say you?
      Equipment • • processhead

      175
      23
      Votes
      175
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      2072
      Views

      Dave in AZ

      processhead awesome build. Flagged so I can find later.

    • Chef

      My Appeal to Walton
      Non-Food Related • • Chef

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      1318
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      ND Mike

      HerbcoFood when I ordered a Tshirt I ordered the 3X because they were out of the 2X at the time. It is a bit big on me like a 3X would be. So I would say they are true to size. I’m sure the 2X would fit me like it should. Hope that helps.

    • Midwest_kc

      Meat Rushmore BBQ Competition BBQ thread
      Smoking & Grilling • frickenchicken • • Midwest_kc

      139
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      Posts
      1225
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      PapaSop

      Midwest_kc
      Congrats… Keep us along for the ride. Always something new to learn.

    • PapaSop

      Chambered Sealers
      General • • PapaSop

      135
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      135
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      1106
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      F

      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.

    • Tex_77

      Color War
      General • • Tex_77

      134
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      Votes
      134
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      1158
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      kyle

      At the island of Meatgistica we will be one…until then, I will stick with blue

    • Joe Hell

      Sous Vide vs. Reverse Sear...
      Better Living Through BBQ with Joe Hell • • Joe Hell

      132
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      132
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      zbigjeff

      HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.

    • Jonathon

      New Groups to Help Everyone on Smokers
      Waltons Blog • • Jonathon

      128
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      128
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      1566
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      Denny O

      bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

    • RafterW

      Self-Reliance: How do you?
      General • • RafterW

      128
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      Votes
      128
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      1014
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      RafterW

      The meat birds are growing fast. Come Wednesday, they will be a full two weeks old. Feathers are starting to come
      On, and their legs are really beefing up. They are guzzling water and feed rapidly as they grow. They are approx 2.5x larger than when they arrived via mail.

      E29468BC-91E5-4613-AF74-F1FEBADD761D.jpeg

    • lkrfletcher

      Bacon Salty
      General • • lkrfletcher

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      827
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      Bob Stehlik

      PapaSop Looks awesome.

    • Stats77

      Electric smokers
      Smoking & Grilling • • Stats77

      123
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      Votes
      123
      Posts
      2326
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      Lost River Jones

      I know I’m late to this thread; but a lot of great information in this one. Thanks.

    • Jonathon

      Whats the 2nd best RETAIL state of 2022 so far?
      General • • Jonathon

      120
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      Votes
      120
      Posts
      1167
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      B

      Jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

    • GWG8541

      First Dry Rub Bacon Attempt
      Bragging Board • • GWG8541

      119
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      Votes
      119
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      767
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      lkrfletcher

      Bob Stehlik - Thanks - I will be there tomorrow to take a look. Will probably get a couple and freeze, so I can look back at posts and research.

    • ND Mike

      Pulled the pin on Thanks Black Monday sale!
      General • • ND Mike

      119
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      Votes
      119
      Posts
      632
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      ND Mike

      PapaSop thanks for the info. I will have to swing by Harbor Freight tomorrow.

    • Jonathon

      Member rewards
      General • • Jonathon

      117
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      117
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      548
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      PapaSop

      zbigjeff said in Member rewards:

      PapaSop Hey, if I did that with my Bearpaw, I’d be at the rim. But, that’s a viable amount. It would only force me to get up every 10 mins.

      Yep! LOL

    • lkrfletcher

      Bacon ready
      General • • lkrfletcher

      116
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      116
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      cdavis

      mrobisr thanks for the info 👍

    • Jonathon

      Meatgistics "Meet Up"
      Waltons Blog • • Jonathon

      114
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      Votes
      114
      Posts
      1145
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      mrobisr

      Jonathon said in Meatgistics "Meet Up":

      Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

      Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

    • lkrfletcher

      HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
      General • • lkrfletcher

      113
      10
      Votes
      113
      Posts
      1103
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      sbtech

      If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

    • Austin

      We Need Feedback On Groups (Plus, you need to join Team Orange!)
      General • • Austin

      108
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      108
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      1088
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      G

      Thank you

    • Jonathon

      Best Caliber for Deer and maybe larger
      Bragging Board • • Jonathon

      104
      2
      Votes
      104
      Posts
      622
      Views

      S

      I hope my son will feel the same way when I am gone.

    • Joe Hell

      Coronavirus is definitely having an impact on business!
      General • • Joe Hell

      103
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      Votes
      103
      Posts
      895
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      Tex_77

      PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.

    • How to Make Homemade Summer Sausage - Recipe
      How To Make.... Meat Recipes • homemade meat recipe meat snacks recipe summer sausage • • Austin

      101
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      101
      Posts
      45442
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      processhead

      Jonathon said in How to Make Homemade Summer Sausage - Recipe:

      dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little.

      In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.

    • How To Make Homemade Smoked Ham - Recipe
      How To Make.... Meat Recipes • ham homemade meat recipe recipe • • Austin

      100
      4
      Votes
      100
      Posts
      15622
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      R

      Austin Thank you.

    • J

      Snack sticks ?
      Meat Processing • • JohninPa

      96
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      96
      Posts
      2408
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      Jonathon

      cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!

    • Jonathon

      Reasons to drive an old car
      Non-Food Related • • Jonathon

      95
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      95
      Posts
      454
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      RafterW

      The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.

      5BE00F61-C0A8-4131-AC6F-62213ED012AF.jpeg

    • mrobisr

      #22 grinder knife
      Equipment • • mrobisr

      95
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      Votes
      95
      Posts
      882
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      M. Saboe

      Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

    • Jonathon

      Jon's Journey (not as good as Joe Hells)
      Waltons Blog • • Jonathon

      94
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      Votes
      94
      Posts
      1000
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      processhead

      Jonathon said in Jon's Journey (not as good as Joe Hells):

      cdavis NICE, 14 is a good amount to be down in this short amount of time and good job Chef looks like you and I are on the slow train but at least going the right direction but looks like we are all chasing lkrfletcher congrats man, you’re killing it!

      Also, hope processhead and lkrfletcher were watching the live stream yesterday!

      Unfortunately I have been traveling and didn’t see it. What did we miss?

    • Jonathon

      Contest
      Non-Food Related • • Jonathon

      94
      2
      Votes
      94
      Posts
      783
      Views

      ND Mike

      bocephus they sure are.

    • twilliams

      Sous vide question
      General • • twilliams

      94
      0
      Votes
      94
      Posts
      515
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      zbigjeff

      kyle HerbcoFood You’re very correct on Sous Vide being a tool. Just like a smoker, a crockpot, a pressure cooker, a cast iron skillet or pot, etc. But, people try to throw away all the other tools in their toolbox and use one tool. Don’t get me wrong, it has a prominent place in my world. But, it’s definitely not for EVERYTHING.

    • processhead

      Estate Sale Score
      Equipment • • processhead

      93
      11
      Votes
      93
      Posts
      944
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      processhead

      craigrice said in Estate Sale Score:

      processhead I thought you had one already , if you want to sell one of them let me know !

      I sent you a chat message.

    • twilliams

      Making brats
      Meat Processing • • twilliams

      90
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      715
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      C

      twilliams
      Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

    • Jonathon

      New Meatgistics Features!
      Waltons Blog • • Jonathon

      88
      2
      Votes
      88
      Posts
      585
      Views

      YooperDog

      Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵

    • mrobisr

      Pickled Sausage
      Meat Processing • • mrobisr

      88
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      Votes
      88
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      682
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      mrobisr

      bmartin1000 said in Pickled Sausage:

      mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

      You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

    • ND Mike

      Smoked some cheese today!
      Bragging Board • • ND Mike

      88
      9
      Votes
      88
      Posts
      607
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      Bob Stehlik

      Idaho Smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.

    • craigrice

      smoked cheese
      General • • craigrice

      87
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      Votes
      87
      Posts
      633
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      zbigjeff

      Midwest_kc You’re correct in that I meant 4 days to “thaw”. But, I did the same process as you: aka tasting at the 2 wk, 3 wk and 4 wk after smoking/vacuum pack. Found the 3 and 4 wk to be the sweet spot.

    • Chef

      Lump Charcoal
      Smoking & Grilling • • Chef

      86
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      86
      Posts
      560
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      C

      I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.

    • kyle

      Grad party food
      Smoking & Grilling • • kyle

      86
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      86
      Posts
      750
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      kyle

      cdavis thank you

    • Tex_77

      The Burger Thread
      Smoking & Grilling • • Tex_77

      85
      6
      Votes
      85
      Posts
      874
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      C

      Tex_77 I sure do hope so.

    • processhead

      Bratwurst Seasoning Profile Matching Trader Joe's German Brats
      Meat Processing • • processhead

      84
      0
      Votes
      84
      Posts
      794
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      YooperDog

      Surg It is a wealth of knowledge. I go back to it often and usually learn something new

    • Jamieson22

      25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide
      Meat Processing • • Jamieson22

      84
      6
      Votes
      84
      Posts
      632
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      Surg

      Jamieson22 nice. They looks great.

    • N

      Grinder comparison help
      General • • Njlungbuster

      82
      0
      Votes
      82
      Posts
      808
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      wdaly

      Surg Definitely your lucky day. Great deal!

    • PapaSop

      Freezer purge.
      Meat Processing • • PapaSop

      82
      10
      Votes
      82
      Posts
      676
      Views

      C

      kyle What about drinking! We can’t all live parched.

    • Jonathon

      And now, it is YOURS!
      General • • Jonathon

      82
      13
      Votes
      82
      Posts
      913
      Views

      Jonathon

      Update on this T-Shirt https://meatgistics.waltons.com/topic/5333/pre-order-preamble

    • TexLaw

      I Got a Hat!
      Non-Food Related • • TexLaw

      81
      12
      Votes
      81
      Posts
      641
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      mrobisr

      craigrice said in I Got a Hat!:

      Surg I also got the camo when I got mine

      Me too

    • kyle

      Fell off the map
      Non-Food Related • • kyle

      81
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      Votes
      81
      Posts
      514
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      wdaly

      Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.

    • Loyal kitchen helpers.
      Non-Food Related • • kyle

      80
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      ND Mike

      cdavis thanks and your welcome!

    • Deepwoodsbutcher

      Home meat processing shop
      Meat Processing • • Deepwoodsbutcher

      80
      2
      Votes
      80
      Posts
      775
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      Denny O

      Is your epoxy finish supposed to seal out all moisture??

    • Jonathon

      Meatgisitcs Podcast: Full of Flavor
      Podcast • • Jonathon

      79
      1
      Votes
      79
      Posts
      385
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      ND Mike

      bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

      Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

    • Jamieson22

      Honey Sriracha Smoked Cheez-Its
      Smoking & Grilling • • Jamieson22

      79
      11
      Votes
      79
      Posts
      1009
      Views

      HerbcoFood

      I will be making these this summer, cold beer, stupid hot weather, cool water, what could go wrong!!!

    • Chef

      New Orleans Barbecue Srimp
      User Recipes • • Chef

      78
      8
      Votes
      78
      Posts
      452
      Views

      Chef

      craigrice First time I heard it was at a church that had the band play their worship music. I though it was great. They did not, however, play it at the second service.

    • C

      Cooking stall in my smoker HELP
      Meat Processing • • congo

      78
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      Votes
      78
      Posts
      1071
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      Dr_Pain

      craigrice said in Cooking stall in my smoker HELP:

      never heard of it can you tell us more ?

      I actually posted the recipe. Hard to describe the taste and texture but I have always referred to it as poor man patee. It definitely has more texture. YooperDog mentioned it is a little bit like potted meat but less strong in flavor and a lot more textured

    • Surg

      Great find! I think?!
      Equipment • • Surg

      77
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      Votes
      77
      Posts
      613
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      RafterW

      Tex_77 said in Great find! I think?!:

      RafterW are you getting another side gig to pay for the propane for that stove?

      I’ll just rent it out to Jonathon on the weekends! For real though propane is going to burn fast @32K btu/burner.

    • Jamieson22

      Anyone else make fermented hot sauces?
      General • • Jamieson22

      76
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      Votes
      76
      Posts
      566
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      samspade

      Looks fantastic sir.

    • cdavis

      Things you don't see every day
      Non-Food Related • • cdavis

      76
      2
      Votes
      76
      Posts
      551
      Views

      ND Mike

      cdavis they really are!

    • mrobisr

      Kabanosy
      Meat Processing • • mrobisr

      76
      3
      Votes
      76
      Posts
      735
      Views

      mrobisr

      kyle said in Kabanosy:

      next time it will be 25#

      Me too!

    • Lance

      Got a lot of sausage to make.
      Meat Processing • • Lance

      76
      5
      Votes
      76
      Posts
      551
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      zbigjeff

      YooperDog AND the place smells like a piece of heaven. I’m smiling with you when you decide to fire up the “test” when you’re done creating.

    • P

      Meat Mixer
      Meatgistics Community • • Parksider

      75
      0
      Votes
      75
      Posts
      1750
      Views

      Denny O

      And then there those,

    • Tex_77

      Dry aging beef
      Bragging Board • • Tex_77

      75
      5
      Votes
      75
      Posts
      885
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      Jonathon

      Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

    • Jonathon

      Covet thy neighbors....hat?
      General • • Jonathon

      72
      6
      Votes
      72
      Posts
      383
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      ND Mike

      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

      Any Mechanics?
      Non-Food Related • • Jonathon

      71
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      71
      Posts
      754
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      s.a.m

      Buddy took his escape to the dealer and they bought it back for like $2000 some recall if I remember right

    • P

      Best Hamburger Recipe?
      User Recipes • • PokeChop

      71
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      Votes
      71
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      718
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      Dr_Pain

      bocephus said in Best Hamburger Recipe?:

      Chef I agree, when we make enchiladas for a crowd we make them so everyone can enjoy them and then have salsa and green or red chile at varying degrees of heat for people to add. When we make them for ourselves we make them hotter.

      You see Chef bocephus, I am a rebel. I am here to challenge and educate the palate. When I make Thaï food I do tame it down just because it is so f…n singe your hair hot, but I am unapologetic about my cooking. It is what it is (and should be) and it is here to appreciate or not, but you will have an experience. Fortunately I’ve never had but one inedible dish in my 30+ years of entertaining people

    • B

      Fall of the year
      General • • bocephus

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      zbigjeff

      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.

    • ND Mike

      Gritwurst or Gritzwurst or Gritwist
      General • • ND Mike

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      ND Mike

      Dave in AZ thanks for bringing it back up. It just reminded me that I need to make a batch.

    • Tex_77

      Soups and Stews
      General • • Tex_77

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      Jonathon

      Tex_77 French Fries of all kinds, my wife makes wedge roasted red potatoes …and I think thats about it honestly. Hate baked, despise mashed and just dont really care for any other kinds.

    • lkrfletcher

      Basic bacon rundown please
      General • • lkrfletcher

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      cdavis

      Randie N thank you sir.

    • I

      Southern New Year's tradition.
      General • • Idaho Smokey

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      C

      Jonathon I understand. We lost our Blue Healer Duke a year or so ago & it was really sad. He was the greatest of good dogs & I have had a few others too. But Duke had two ACL knee surgeries & we do not live near the good A&M school, with the good doctor that I knew personally before he died, anymore. Those vets are proud of their work these days. I had been there with ol Doc Poindexter when he worked on bulls, horses, & all sorts of other things & can’t even begin to imagine what the modern day vet would charge for all that.

    • HerbcoFood

      Overrated Food
      User Recipes • • HerbcoFood

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      HerbcoFood

      Watermelon: It’s strictly a texture thing for me.

    • M

      Tender roast beef and roast pork?
      Meat Processing • • mikemikemike

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      Tex_77

      Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.

    • F

      liver sausage
      User Recipes • • fisherman43

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      processhead

      Ridley Acres said in liver sausage:

      processhead said in liver sausage:

      https://www.meatsandsausages.com/sausage-recipes/braunschweiger
      There are several recipes on this site. This is just one.

      processhead Paul, this recipe calls for cure#1 but it doesn’t look like it’s necessary for safety due to the sausage bring cooked so soon, did you think this is for flavor?

      A cured liver product will have a characteristic pink color that an uncured sausage will not have. Flavor may be slightly different, but generally not affected all that much.

      The braunschweiger recipes I see usually have cure in them and sometimes, but not always, will be lightly smoked.

    • I

      How I do Brisket.
      User Recipes • • Idaho Smokey

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      C

      HerbcoFood Time to fill the truck up & head to Texas!

    • Jonathon

      Happy 4th of July!
      General • 8 • • Jonathon

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      YooperDog

      zbigjeff johnsbrewhouse frickin’ crazy dogs and crazy memories.

    • ND Mike

      Black Forest Chocolate Cherry Dump Cake
      User Recipes • • ND Mike

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      C

      GWG8541 I am not necessarily a big Dr. Pepper fan, but it has its place. If I am even doing soda I would prefer Coke most of the time, which is not much, very, very little. Otherwise, Buffalo Rock is my hands down favorite. It just has that kick that none of the others have any more & the right ingredients are there too. That would probably be too much for this recipe though, but I thought the Pepper would have that flavor twist to it that might do it right.

    • Retired157

      Smoking/Cooking Schedule
      Smoking & Grilling • retired157 • • Retired157

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      Randie N

      Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
      Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
      Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.

    • mrobisr

      Walton's 50# mixer
      Equipment • • mrobisr

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      Deepwoodsbutcher

      Jamieson22 yeah. I’m not sure it will work with mine either. I have a Torrey #22. For the sale price, I won’t be too disappointed if it doesn’t. I’ll probably need to pick up a new grinder in the next couple of years for other attachments anyway.

    • processhead

      Breaking Down Deer - Some Basics
      Meat Processing • • processhead

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      lkrfletcher

      Excellent post!

    • marzig20

      Waltons 11 lb stuffer question
      Equipment • • marzig20

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      cdavis

      bocephus that’s exactly how I do it.

    • Grimpuppy

      Patty Maker sausage insert
      Equipment • • Grimpuppy

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      Rd kill for dinner

      Grimpuppy It downloaded and sent just fine thanks!!

    • Arnie Hofer

      Snack sticks
      Smoking & Grilling • • Arnie Hofer

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      R

      Arnie Hofer I am not very familiar with those. I have used the high mt jerky kits but was a long time ago. I would think you could mix the seasonings as long as the cure wasnt already in it. pretty sure the cure comes seperate though. If not it would be a problem. I am sure there is someone here that might be able to answer your question a little better and the nice thing about this community is they will help you out

    • Jonathon

      Do you want to see my nightmare?
      Non-Food Related • • Jonathon

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      Dr_Pain

      Jonathon said in Do you want to see my nightmare?:

      Dr_Pain I did see that a while back and laughed very loudly! The sea is a scary place my friends, beautiful, but scary, a lot like a Girlfriend of mine from College! You want to dive into it, but if you don’t pay attention it’ll kill ya really quick!

      The word girlfriend and college in the same sentence is definitely scary. Worse when you are dealing with a cute and crazy one.

    • Jonathon

      How to Make Tender Jerky At Home
      How To Make.... Meat Recipes • • Jonathon

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      Chef

      Dr_Pain What’s your favorite jerky & seasoning for it?

    • J

      It was a Walton’s sausage weekend!
      Bragging Board • • John Belvedere

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      Tex_77

      glen yes sir! Lol

    • Jonathon

      Walton's "wrap up" Livestream
      General • • Jonathon

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      Randie N

      twilliams I do mine hot and fast. I like to get crispy skin. But as to your question I would think as long as you got above 140 deg within 4 hours it would be OK. Do not take my word for it though. One way to help negate some of the time frame though is to spatchcock it. Heck a spatchcock turkey hot and fast can be done in 1 1/2 hours

    • Little Baby Teddy

      Sausage Stuffers
      Bragging Board • • Little Baby Teddy

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      Little Baby Teddy

      Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.

    • Chef

      Green Onion Fresh Sausage
      Meat Processing • • Chef

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      Mark Moss

      Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it

    • BobbyMac

      Homemade Pork roll? (Taylor Ham)
      Meat Processing • • BobbyMac

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      BobbyMac

      TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though

    • kyle

      Pulled pork
      Smoking & Grilling • • kyle

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      ND Mike

      twilliams yep. I have some just haven’t used it yet. I was going to try it on some ribs but I always forget. 🍺 may be part of the problem about forgetting the pink paper!

    • processhead

      Something Different - Jaternice
      Meat Processing • • processhead

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      D

      YooperDog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.