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    • Tex_77

      What did everyone cook today?
      Bragging Board • • Tex_77

      17805
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      G

      zbigjeff Nice tip, thank you

    • Tex_77

      Drink of Choice
      General • • Tex_77

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      C

      GWG8541 That looks very nice, have one for us. We are working on a Doppel Bock & then have a Porter in the works.

    • RafterW

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

      2068
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      chippewa

      processhead those are some jumbo perch. Congrats!! Will be some very good eating.

    • Tex_77

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

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      C

      GWG8541 I bet you guys grow some nice maters. If we do ours too late, it gets too hot too quick & they stop or slow down production drastically. If we get them in too early, well, there is always a pretty good chance of a late freeze & they get zapped. We really need a green house, but even then you have to be very careful & probably would either have to grow them in bigger pots or fertilize the devil out of them, which we try not to do. By Mother’s Day, it is just about getting too hot.

    • Pivodog

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

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      Denny O

      HerbcoFood It’ll be fine for near 6 months, but, like you say,

    • Austin

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

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      Dave in AZ

      Possum welcome, Steve! Sounds like you have a lot of experience to share!

    • ND Mike

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

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      Hunter-Steve

      Retired IT professional for 42 years

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

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      R

      Thank you for the feedback! Greatly appreciated!

    • Dr_Pain

      Post your Meat P0rn!!
      Bragging Board • • Dr_Pain

      295
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      cdavis

      HerbcoFood looks like a great party 🥳. Enjoy

    • Deepwoodsbutcher

      Home meat processing shop
      Meat Processing • • Deepwoodsbutcher

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      bocephus

      Spidey I thought that only happened to me.

    • RafterW

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

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      G

      Deepwoodsbutcher Not a problem, 4 or 5 chickens at a time, killed, plucked, cleaned and cut up before noon
      One for that night and the rest in the freezer

    • Retired157

      Smoker Upgrade!
      Equipment • • Retired157

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      Retired157

      processhead It sure helps me… a beginner!

    • ND Mike

      Cast iron cooking
      General • • ND Mike

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      ND Mike

      GWG8541 yeah my Griswold is a 12.

    • Jonathon

      Jon's AR build begins!
      General • • Jonathon

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      Idaho Smokey

      For all the shooters out there, MidwayUSA is running a big optics sale that includes red dots. You can see it here: https://www.midwayusa.com/optics/br?cid=657&Discounts+and+Deals=Sale&Discounts+and+Deals=Clearance .

    • PapaSop

      Website Anomalies
      General • • PapaSop

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      Chef

      bocephus no changes that I know of

    • Jonathon

      Topics for Meatgistics Livestream
      General • livestream • • Jonathon

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      C

      Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.

    • Tex_77

      Grills
      General • • Tex_77

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      bocephus

      Surg I think it looks like it was well worth the money.

    • processhead

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

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      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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      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.

    • Tex_77

      The Burger Thread
      Smoking & Grilling • • Tex_77

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      Tex_77

      bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

    • Jonathon

      Meatgistics rewards
      General • • Jonathon

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      C

      Jonathon Do you know why my above congratulation to Dave & Ron was flagged as SPAM by Akismet? It looks like it made it through though, just a slight delay.

    • Tex_77

      Color War
      General • • Tex_77

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      S

      processhead I’ve always said that camo is the best color

    • Midwest_kc

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

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      kyle

      I just watched BBQ USA and I thought it was a pretty good show. I know what they use for rubs and sauces are what makes them money, and cook times very, but I like a bit more how too, and not just entertainment. A closer look at the smokers they use would be kinda nice too. With all that said, Sarah and I enjoyed the show and will watch it again. Congrats to Midwest_kc and look forward to more posts on meatgistics from them.

    • Jonathon

      Newest rewards , congrats!
      Non-Food Related • • Jonathon

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      Dave in AZ

      processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

    • PapaSop

      Chambered Sealers
      General • • PapaSop

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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.

    • Joe Hell

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

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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.

    • lkrfletcher

      Bacon Salty
      General • • lkrfletcher

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      Denny O

      bocephus
      I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
      Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.

    • Jonathon

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

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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!!

    • Jonathon

      Ban on gas stoves
      Non-Food Related • • Jonathon

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      C

      I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.

    • Stats77

      Electric smokers
      Smoking & Grilling • • Stats77

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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.

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

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      J

      First time making summer sausage and it was pulled out the smoker by accident at 142 internal temp and cooled off. Is it ok to put in the oven and cook to 160? Recipe on this list was followed.

    • Jonathon

      Member rewards
      General • • Jonathon

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      zbigjeff

      calldoctoday Sounds like the notifications received when someone ships by Fedex when I still receive your shipment is arriving tomorrow when I’ve had it for 2 days.

    • Jonathon

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

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      bocephus

      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?

    • Jonathon

      If I get a deer this weekend
      General • • Jonathon

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      ND Mike

      Jonathon that us still a good amount of jerky. I bet the bold is really good. That is what I’m going to use on my 10 lb batch from my wife’s buck.

    • GWG8541

      First Dry Rub Bacon Attempt
      Bragging Board • • GWG8541

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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

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      ND Mike

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

    • cdavis

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

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      cdavis

      badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

    • ND Mike

      One-shot grinder head
      General • • ND Mike

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      PapaSop

      JSchmidt said in One-shot grinder head:

      I’m wondering if the Waltons one shot will work on a Weston Butcher series #22 grinder?

      Tried it on mine. It does not fit.

    • lkrfletcher

      Bacon ready
      General • • lkrfletcher

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      Denny O

      lkrfletcher I know this was last year and all but, OK, I’m late to the table! 😆
      Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?

    • Jonathon

      Meatgistics "Meet Up"
      Waltons Blog • • Jonathon

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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

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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

    • processhead

      Estate Sale Score
      Equipment • • processhead

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      bocephus

      processhead It would look good on a shelf in a processing room.

    • Austin

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

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      G

      Thank you

    • TexLaw

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

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      Denny O

      RafterW Whoop, Whoop!!

    • Grimpuppy

      Patty Maker sausage insert
      Equipment • • Grimpuppy

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      cdavis

      Grimpuppy. Looks like your sausage insert worked great. Good looking breakfast too 😋. Congrats 👍

    • deplorablenc1

      Sauerkraut
      General • • deplorablenc1

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      GWG8541

      Denny O no sir, I just stuff and seal. It doesn’t last long enough to worry about. If I were going to do a smaller batch without hot processing, I would consider trying it.

    • Jonathon

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

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      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

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      Tex_77

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

    • ND Mike

      Smoked some cheese today!
      Bragging Board • • ND Mike

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      bocephus

      Idaho Smokey Wish I had something like that around here but my wife is probably happy that they don’t.

    • Jonathon

      Merry (Late!) Christmas!
      General • • Jonathon

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      HerbcoFood

      dawg And that is what is going to kill some slowly overtime, others it won’t affect. We are doing as much as we can to get away from processed foods of any kind. All that really is standing in our way, sauces, and we love our sauces!

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

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      R

      Austin Thank you.

    • Jamieson22

      Anyone else make fermented hot sauces?
      General • • Jamieson22

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      cdavis

      Jamieson22 very nice . Congrats 👍

    • twilliams

      Sous vide question
      General • • twilliams

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      Pivodog

      That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

    • J

      Snack sticks ?
      Meat Processing • • JohninPa

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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!

    • processhead

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

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      Denny O

      JoeB is your 1st edition dust cover white or mustard color?

    • Jonathon

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

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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

    • ND Mike

      Gritwurst or Gritzwurst or Gritwist
      General • • ND Mike

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      ND Mike

      calldoctoday you’re welcome.

    • mrobisr

      #22 grinder knife
      Equipment • • mrobisr

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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

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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

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      ND Mike

      bocephus they sure are.

    • ND Mike

      My Alaska trip.
      General • • ND Mike

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      ND Mike

      cdavis thanks! It was definitely a highlight in my life.

    • craigrice

      smoked cheese
      General • • craigrice

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      S

      Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s

    • twilliams

      Making brats
      Meat Processing • • twilliams

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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

      Product Naming Competition
      Smoking & Grilling • • Jonathon

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      Jonathon

      Closing thread, we went through and picked a BUNCH of options. We will be talking about it tomorrow on our live stream at 3 pm at waltons.com/live and we will have a poll!

    • Jonathon

      New Meatgistics Features!
      Waltons Blog • • Jonathon

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      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

      Kabanosy
      Meat Processing • • mrobisr

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      mrobisr

      MCURRAN Oh man my mouth is watering, that looks great.

    • mrobisr

      Pickled Sausage
      Meat Processing • • mrobisr

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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.

    • lkrfletcher

      Summer Project
      General • • lkrfletcher

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      zbigjeff

      lkrfletcher Nice touch on the decals.

    • RafterW

      Final Number on My Beef Production
      Bragging Board • • RafterW

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      bocephus

      Tex_77 nice marbling on those.

    • Chef

      Lump Charcoal
      Smoking & Grilling • • Chef

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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

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      kyle

      cdavis thank you

    • Jamieson22

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

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      Surg

      Jamieson22 nice. They looks great.

    • Surg

      Great find! I think?!
      Equipment • • Surg

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      lkrfletcher

      Surg - WTG Surg

    • cdavis

      Just have to brag a little.
      Bragging Board • • cdavis

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      Denny O

      cdavis Ya just can’t stop em`!👍

    • Jamieson22

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

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      wdaly

      Jamieson22 Had them again for Fourth of July. They never disappoint!

    • N

      Grinder comparison help
      General • • Njlungbuster

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      wdaly

      Surg Definitely your lucky day. Great deal!

    • PapaSop

      Freezer purge.
      Meat Processing • • PapaSop

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      C

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

    • Jonathon

      And now, it is YOURS!
      General • • Jonathon

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      Jonathon

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

    • Tex_77

      Kansas Tourism: The Smoke Show
      Bragging Board • • Tex_77

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      C

      Tex_77 thats great news! I’m about out of there sauce!

    • Jamieson22

      25lb batch of Jalapeno Cheddar Snack Sticks
      Meat Processing • • Jamieson22

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      samspade

      Jamieson22 ohhh those look really nice.

    • kyle

      Fell off the map
      Non-Food Related • • kyle

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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.

    • C

      Cooking stall in my smoker HELP
      Meat Processing • • congo

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      Ridley Acres

      djohnsonfire said in Cooking stall in my smoker HELP:

      Dr_Pain said in Cooking stall in my smoker HELP:

      @dennyo said in Cooking stall in my smoker HELP:

      Dr_Pain said in Cooking stall in my smoker HELP:

      @dennyo said in Cooking stall in my smoker HELP:

      Dr_Pain said in Cooking stall in my smoker HELP:

      Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product

      Doc, you just take care of you first! Take your meds now so you can make your meals later!!

      Getting better everyday. I made a dish last night (from my childhood) that I will share soon. It is a simple all in one and cooked in the microwave. Simple enough and TASTY!!!

      Ohh, Very glad to hear! Push yourself mindfully a little and keep it slow and steady.

      Mindfully is the word of the day!!! Thanks DennyO

      I saw this post in the unread feed, and I thought Dr_Pain was back…guess not yet. Hopefully you are doing well Claude, wherever you are!

    • Jonathon

      Summer Sale, let the shopping commence!
      General • • Jonathon

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      cdavis

      Deepwoodsbutcher congrats. Bring on the buck board.

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

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      ND Mike

      cdavis thanks and your welcome!

    • Deepwoodsbutcher

      Ask a butcher
      General • • Deepwoodsbutcher

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      Deepwoodsbutcher

      Mcjagger thank you!

    • Jonathon

      No water is safe
      General • • Jonathon

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      bocephus

      processhead Gator one Cheyenne zero, doesn’t sound like he was all there, getting in with a gator as big as that.

    • Jonathon

      Meatgisitcs Podcast: Full of Flavor
      Podcast • • Jonathon

      79
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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!

    • Tex_77

      What books and podcasts are you reading/listening/watching?
      Non-Food Related • • Tex_77

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      zbigjeff

      Jonathon Your growth is admirable while still making the experience feel like a small company. Seen too many companies not able to keep the “smaller company” feel and ruined the product. Cheers to all of you.

    • Chef

      New Orleans Barbecue Srimp
      User Recipes • • Chef

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      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.

    • calvin

      a little uncomfortable
      General • • calvin

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      C

      bocephus We make our own via smoking &/or dehydrating, then grinding. I like the sun dried versions, but it can be hard to pull off down here at times, just too much humidity. We also play around with some different blends with just smoked, smoked & dehydrated, different peppers, etc. It is just fun. I am not going to say we have some perfect peppers or anything like that, just fun trying them out.

    • Lance

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

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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
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      Denny O

      And then there those,

    • Tex_77

      Dry aging beef
      Bragging Board • • Tex_77

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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!

    • Austin

      Brat Fest 2022
      General • • Austin

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      chippewa

      Grimpuppy congratulations on the gun win!!

    • Denny O

      Solved Which Natural Casing For,,,
      Meat Processing • • Denny O

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      Denny O

      processhead Sheep will be used for breakie sausages hog for all else.

    • pr0wlunwoof

      Buffalo Chopper for sausage making.
      Meat Processing • hot dogs • • pr0wlunwoof

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      processhead

      Good job on your bologna. I want to try making that one day.

    • How to Make Canadian Bacon - Recipe
      How To Make.... Meat Recipes • • Jonathon

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      C

      wdaly I really appreciate that & always wish I could do more. However, you did all the work, got it set up, & made it happen. So, get ready to make some more!

    • HerbcoFood

      Overrated Food
      User Recipes • • HerbcoFood

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      mrobisr

      Jamieson22 😁 😁 😁
      Thanks for the laugh!

    • Jonathon

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

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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

      Newest rewards!
      Non-Food Related • • Jonathon

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      wdaly

      kyle Good job. Thanks for all your help.