I have a list of all my guns and keep the list in a buddies gun safe. I have all the serial #s written down. Also on the list is a short story on some of the guns that are family guns. Example would be a single shot 20 gauge my dad bought my mom when they were dating so they could go bird hunting. I told my son I don't care what he does with most of the guns, but the family guns I really hope he keeps to pass them on to his kids.
@Ridley-Acres The W1503 says it is best by in 6/14 so it might have lost a significant amount of punch BUT it never goes bad really. As far as we are aware there is no decoding of batch #s to be able to get a date out of them on the W1500 Bratwurst but like @Denny-O said give-em a go. Maybe a smaller batch but the seasoning will still work, just won't have the pop it would if it was fresh.
There were numerous dead links and incorrect item #s in the chart somehow. I have finished fixing these so everything should take you to the correct page again! The Pizza Jerky and Snack Stick45503965804 tbsp (1.6 oz)1 and ¼ cup (7.8 oz) is still on there even though we don't have it at the moment in case anyone has a bag at home still. My understanding is that the seasoning is continuing to go through a reformulation.
Weekly Blog Post - Cured Sausage Advanced Classes & Seasoning and Additives
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
Meat Processing Equipment 203: Meat Mixers - We go over how to break down, clean, and reassemble the Walton’s #20 and #50 lb meat mixers as well as how the paddle-style mixer helps you achieve protein extraction.
Seasoning & Additives 202: High Temp Cheese - A product review of High Temp Cheese as well as some information on when to use what flavor of cheese. In this video, we show the difference in using regular or high temp cheese in your sausage.
What Projects are we looking ahead at?
Seasoning & Additives The Science of Cure - Curing of meat has been around for 1,000s of years but it is only in the last hundred or so that we started to really understand it. We will go over what the functions of sure cure are, how they perform those functions and what the dangers and misconceptions of cured meat are.
What’s on our Mind?
Meatgistics continues to grow in membership and reach, which is great but we also have been pretty relaxed with guidelines and rules on the site. We don’t want to restrict people too much but we will be coming up with a list of Best Practices on Meatgistics. Two important ones will be, no links to external sites (specifically those of our competitors) and treating everyone with respect. I am sure you can understand why we don’t want people linking to external sites and if we find it we will just the link and possibly the post. The second one has not been an issue for us yet, but as we grow we know has the potential to cause problems. A full list of these best practices will be posted at the bottom of the site for everyone to review once they have been completed.
Tools To Improve Your Posts
At the top of the posting page/screen there are a button to allow you to bold text, use Italics
Create some lists with the click of a button
You can also use strikethrough to show that something was incorrect in your post. You can [Link](waltonsurl here) to products on our site.
You can also use Emojis
You can upload pictures with the button that looks like a cloud an up arrow in it. One note here, If it is taking ayou a long time to yupload your images, you can use photoshop to change the size or quality of your photo and that might make the uploading time significantly shorter.
The last button that looks like 4 boxes in a square is to give your post a personalized picture, it will default to your profile pic. An example of this is the W that shows up next to the majority of my posts
Beyond that though you can also use Markdown
Markdown is some simple code language you can use to make changes to your posts. Basically, it allows you some of the functionality of HTML without the need to understand it or the risks involved in it. Here is a list of some basic commands that might help you.
![alt text](image url) - This will allow you to post a picture that already lives somewhere on the internet, to find the image address you can right click and hit copy image address and then paste it where it says (image url) #s Mean something else in Markdown, they control the size of the text that follows, these are also referred to as Headers
1 Hashtag is the biggest
2 Is slightly Smaller
3 Is smaller still
And so on and so on
and then the url in between (-). So Habanero Mango Bratwurst
If you want to go crazy you can create tables like the one directly below this, I also posted the markdown to create that code below the table
As you can see you separate your columns with the vertical line | and on the next line you use : before and after the … to either right, center or left align the column and then just enter your information inside of the | below. It sounds harder than it is!
Thanks ,It was about a cup and half ground up . Oh yes back strap in the chopper, Had to grit my teeth, but new season only days away for bow hunting. Hand mixing wasn't that hard but next time I think Ill use the mixer. It does have a good kick in all bites but just has the heat leave's its time for another bite.lol
Man, that looks delicious and I can feel the sweet low heat of those hatch peppers. Warms the soul on a cold day :)
Seriously though "mixed by hand" with with a mixer that is hand cranked right? because if that is truly by hand I am having hand/brain freeze just thinking about it.
Now that the temperatures have cooled here in SE TX. I decided to make some hatch brats. I had bought some Boston butts while they were on sale for 99cts a lb. ![resized1.jpg](/assets/uploads/files/1632842929768-resized1-resized.jpg) Impossible to find that price today. Mixed my pork and 3 #s pork fat with some late last Decembers deer back strap 4 lbs.
Got my wife to peel and blend about 15 large fresh frozen hatch chilies to add, along with about 3 # high temp cheddar cheese. I mixed the 25 #s by hand. Stuffed in pig intestines mostly and a few lbs. bulk. They came out with a good kick but not overpowering. Fantastic on the grill.!!!![resized_11.jpg](/assets/uploads/files/1632842958545-resized_11-resized.jpg) ![0_1632843080412_hatch.jpg](Uploading 100%) ![resized3.jpg](/assets/uploads/files/1632843325817-resized3-resized.jpg)
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!