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Meatgistics - Walton's - Community

Hotdogs yesterday kielbasa today!

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  • J Offline
    J Offline
    jsaaz23 Yearling
    wrote on last edited by
    #1

    25E29443-C856-4934-A37D-2FEF2F77D4B9.jpeg

    lkrfletcherL cdavisC wdalyW GWG8541G JonesyJ 5 Replies Last reply
    8
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    jsaaz23 Nice weekend! This is a good time to make cured sausages for sure and vac sealing them is gonna make sure you’re set for a while at least!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    J 1 Reply Last reply
    2
  • J Offline
    J Offline
    jsaaz23 Yearling
    replied to Jonathon on last edited by
    #3

    Jonathon Thank you, it was a beautiful weekend to make some sausages they turned out great! Thank you Walton’s making it possible to make great tasting products.

    Joe HellJ 1 Reply Last reply
    3
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to jsaaz23 on last edited by
    #4

    jsaaz23 Great work! Hotdogs are are on my list for sure!

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • SethHamptonS Offline
    SethHamptonS Offline
    SethHampton
    wrote on last edited by
    #5

    I have everything to make moose hotdogs…just no time!

    Yoder YS640S / Comp Cart
    L*M Chamber VAc
    C*****s 12" Pro Slicer
    C*****s #12 Carnivore Grinder
    Lots of other goodies…

    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to jsaaz23 on last edited by
    #6

    jsaaz23 Yeah Man!

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • SethHamptonS Offline
    SethHamptonS Offline
    SethHampton
    wrote on last edited by
    #7

    With it cooling down up here already the pressure is on! Gotta tie up loose ends on projects and then to making some sausage!

    Yoder YS640S / Comp Cart
    L*M Chamber VAc
    C*****s 12" Pro Slicer
    C*****s #12 Carnivore Grinder
    Lots of other goodies…

    1 Reply Last reply
    2
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    wrote on last edited by
    #8

    Still warm here but did help a friend make 20 lbs of summer sausage that will go in the smoker tomorrow. Still planning on canning sauces and salsas and processing green chile, start sticks and jerky in October when it cools down more.

    1 Reply Last reply
    0
  • SethHamptonS Offline
    SethHamptonS Offline
    SethHampton
    wrote on last edited by
    #9

    We usually don’t crank up the processing until late September or October.

    Yoder YS640S / Comp Cart
    L*M Chamber VAc
    C*****s 12" Pro Slicer
    C*****s #12 Carnivore Grinder
    Lots of other goodies…

    PapaSopP 1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to jsaaz23 on last edited by
    #10

    jsaaz23 great looking dogs man. 🐕

    1 Reply Last reply
    0
  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    replied to jsaaz23 on last edited by
    #11

    jsaaz23 Those look great. Want to try making them eventually.

    1 Reply Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to SethHampton on last edited by
    #12

    SethHampton said in Hotdogs yesterday kielbasa today!:

    We usually don’t crank up the processing until late September or October.

    Yeah, same here. Just to warm and no way to keep things cool. Typically early spring and late fall are go times.

    1 Reply Last reply
    0
  • SethHamptonS Offline
    SethHamptonS Offline
    SethHampton
    wrote on last edited by
    #13

    PapaSop - Besides…our summers are just too short as it is.

    Yoder YS640S / Comp Cart
    L*M Chamber VAc
    C*****s 12" Pro Slicer
    C*****s #12 Carnivore Grinder
    Lots of other goodies…

    1 Reply Last reply
    1
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to jsaaz23 on last edited by
    #14

    jsaaz23 great looking product, I just got a shipment from Waltons last week with some hot dog making supplies. I hope mine turn out and look as good as yours.

    "You never really die until you end up on the wall at a Cracker Barrel"

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #15

    they look great

    1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #16

    Man those make me want to go to a ball game and get a super star dog with chili! That’s what they call them at Minute Maid Park.

    1 Reply Last reply
    1
  • JonesyJ Offline
    JonesyJ Offline
    Jonesy Cast Iron Canning
    replied to jsaaz23 on last edited by
    #17

    jsaaz23 Wow! Those look like they came right off the supermarket shelf! I heard on the radio yesterday that every hotdog you eat shortens your life by 30 minutes. Really? What the h*ll. I’ve an aunt that’s 98. I don’t think I want to live that long, anyway. I’d rather enjoy a good hotdog.

    "Never eat more than you can lift."

    1 Reply Last reply
    0

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