fallflight they do look great 👍 congrats

Denny O always stainless

bocephus You are very welcome & glad you received it faster than I expected, but slower than we would have like to see. I will let Jonothan know you got it so he does not have to worry about that. I hope it arrived in good order & all too.

GWG8541 congrats and well deserved. I also had a box show up at my place. I’ve just been a bit busy to lay everything out. Waltons and this community have been a great addition in my life!

jfyoung45 welcome aboard. Glad to have you here.

Dave in AZ

I also do Polish, Hungarian, Portuguese,

JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

Jonathon said in I Didn't Order Anything.:

Denny O I like the smokey flavor of what your’e doing, if you wanted to add something some Bacon Taste Booster wouldn’t be a bad way to increase the “bacon” flavor of it!

I have it already and will use it in my next batch, thanks for the feedback!

johnsbrewhouse Thank you I’ll try that on the fall garden and see if it fixes the problem.

kyle wow yall have a short growing season. I usually get in a fall garden also. If I get bit by a late frost I have time to recover. Yall have to get it right the first time. Good luck and good growing 👍

Grimpuppy I bet those are amazing 👏

Jonathon That looks really nice. I hope you all got some nice R&R to go with it.
Oh, & thank YOU for the shirt. Margaret says I am going to have to buy a whole lot more Walton’s stuff & make a whole lot more jerky, brats, & sausages, not to mention smoking meats to be able to fill that shirt. Really nice though. I will be proud to display & wear it. Thank You. Glad you had a nice vacation, very nice place.

Jonathon I want one for each hand lol

Clasko2 nice looking links, betting they will be tasty when done.

Dave in AZ You’re welcome, it was one of those lightbulb moments when I was racking my brain for a solution to the cups sticking when I didn’t want them to

3x please

It is a fact you two have the best jobs in the world

Love the logo!!!

Jamieson22 Congrats and I wear mine with pride also.

pfd069 Sounds like a PLAN.

MAD KK I think you’ll enjoy it. Now just the waiting.

Dave in AZ The saltiness was a little more than you just want to sit down and eat, but it was not as bad as I was expecting and to put it in sos it would be perfect. I do believe the commercial product is cooked or to me it seems to be by the color, texture, and taste.

mhighland69
I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life.

Whole cuts stay fresher and maintain their color much better than sliced product.

Austin That picture was scary for sure.

If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.

Grimpuppy looks great 👍

Thanks Bob Stehlik

Denny O there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item.
There are also different editions of this from what I saw.

Dave in AZ sounds great. Thanks for sharing 👍

Austin looks good to me

Jonathon Yep, I’m a geek and understand that synching all the versions through upgrades is the only way to accomplish the task. BTW: No oddities other than the emojis cannot be switched to within the tabs in the last 3 days on my end. Good luck because there’s always something that is an OOOPS. Emojis are showing as large blue words within the selection screen within Custom and I can’t switch to the other tabs at all. Good luck.

I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.

Any time or day is good with me I like After hours kitchen with Jonathan

Makes me wonder what other filters are lurking out there.

mdseaside you need to get some stuffer flusher eggs https://waltons.com/waltons-stuffer-clearing-eggs/

Dave in AZ I cannot argue with that.

One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.

tarp Looks very good.

More fantastic info. Thank you so much!

NDKoze I might look at contacting them by email and see what they say. Here is Bismarck on the 13th and 14th Scheels is doing some big grill days promo. I might have to check that out.

Grimpuppy That is a really useful hack!

Tex_77 good articles thanks for sharing.

Jonathon Thanks for the clarification. Unfortunately, I can’t hook it up to my commercial grinder anyway. But I’ll give it a go and see if it will work with hand cranking.

BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.

kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
meatandsausages dot com, is pretty much Marianski’s book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think it’s one of the best recipe sources on internet, and bought the book version too.

zbigjeff i think it might be time to stock pile

Dave in AZ very useful information. Thanks for sharing.

https://www.msn.com/en-us/health/wellness/over-120-000-pounds-of-ground-beef-recalled-due-to-possible-e-coli-contamination/ar-AAWClB6?ocid=entnewsntp&cvid=5babd660592b4d7fbfb6d8bf42491528 Uh oh!

Just for a reminder, 10 cells of something like Salmonella wouldn’t even be noticed, 100 cells probably would at most give you some upset stomach. 10 cells of E. coli will send a lot fo people to the Hosptial!

When I spatch a chicken I remove the back bone and flip it over. Then I take a knife and as I push down to spread the bird flat I make a small cut into the bone where breast bone meets the meat. It will flatten nicely.

gus4416 kyle Mcjagger thx guys. I watched a ton of youtube and google hits, and there were some pretty crazy recipes. I bought all 5 kinds of pepperoni I could find at store, cut them up and kept tasting… the spices in this recipe seemed like what I was tasting mostly. More importantly is spidey had tried it a few times, so his experience was convincing.

letmefly They are coming back 100%, I think I had a bit of an optimistic view of the fact that we were going to switch over and I would have NO MORE website work. There are still things we are spending a lot of time on trying to improve or tweak. But at some point we will be done. I do really appreciate that people enjoyed that segment, they are by far the most “fun” to shoot because it’s just crazy or different ideas that we get to try and then react to.

See ya guys then!

Jonathon Meatgistics community only demo unit giveaway?

Just throwing out a thought for what ever it is worth, oxidation maybe.

So… https://abc30.com/fresno-food-processing-plant-fire-saladinos-foodservice-amonia-leak-employees-evacuated/11811148/ I don’t know, maybe I was wrong but I really feel like what is happening is more just a breakdown of infrastructure and having turnover in jobs, so less experience. Could be wrong though.

If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear. Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there.
As mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.

It is quite possible that the god’s of the internet care very little about black raspberries

opah73 You are very welcome

I know nothing about these units.
Do they use any tubing and fittings to connect the actuator pump to the cylinders? Have you ruled out any leaks in that system that actuates the cylinders?

jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

GWG8541 Thanks! That guy got an A S S chewing!

I have noticed the same cracking on mine with about the same amount processed. Is there a way to order a replacement/spare plexi-glass to have on hand when for when it does give out? I have not seen that part listed on the website.

fishing Joe Hell posted a Green onion fresh sausage recipe a while back. Use the search function:“green onion fresh sausage” and you will find the recipe.

Jonathon bocephus RUSSIANS

Jonathon thank you!

Jonathon you would absolutely get tired of living there. The brutal winters for one, the other is unless you pick a town to live in having to drive hours for groceries, gas or supplies. But if you live in town it doesn’t have that wide open range freedom feel. Working on projects and need something, then forget something else By the time you get back home. Everything is more expensive. Yes it’s beautiful and relaxing, it definitely has its positives and negative’s.

Departing Contestant I’m sure they were just chewing away on Tomahawk ribeyes!

Jonathon Congrats johnsbrewhouse, thanks Walton’s for taking care of the community like this.

Try a spray bottle with water. Spray the paper a little bit before pressing.

fallis10 now that I can see your post, how’d it turn out? I’m kind of a purist when it comes to bacon I guess. Regular, black pepper or maybe maple. This sounds so unique, I’ve never tried anything like that.

Podcast Banner Meatgistics Podcast: Stay Sharp

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.

What we talked about:

Listen along as Jon and Austin are back from their trip to Montana, so naturally, they have stories. The guys also play guess the protein and seasoning, plus somebody takes a shot with the salt gun. New blade alert and all things meat news.

Meatgistics Podcast: Stay Sharp

Is anyone else having an issue opening the “Black Raspberry Maple Jalepeno Bacon” thread, or getting it to show as being read. It keeps popping up as unread on my topics, but I get the error message if I try to open it.
Screenshot_20220513-124233_Meatgistics.jpg

Podcast Banner Meatgistics Podcast: Just a Spoonful

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.

What we talked about:

Meatgistics Podcast: Just a Spoonful

Listen along as Jon and Austin do a taste test. Austin has brought some peculiar eats with him. Can Jon guess what it is? Also, relief is now available for those who suffer being bit by the lone star tick if they want to consume bacon from genetically modified pigs. Oh, and by the way, how early is too early to talk about probiotics? Enjoy.

Meatgistics Podcast: Just a Spoonful

Hey guys, know times are tighter all the time but if anyone was looking for something to do to help a family in need this article from Pass It On seems like a worthy one. In all honesty, I have not done much looking into it but I trust that Pass It On wouldn’t be trying to help someone who was undeserving!

https://outdoormentors.salsalabs.org/LongbineFamilyHouseFireFundraiser/index.html?eType=EmailBlastContent&eId=796880dd-8499-4204-b487-a99140a6ebd2