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Meatgistics - Walton's - Community

Meat Loaf

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  • G Offline
    G Offline
    geraldr622 Yearling
    wrote on last edited by
    #1
    This post is deleted!
    johnsbrewhouseJ bocephusB 2 Replies Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #

    geraldr622 It is not a dumb question at all! Yes, it works for sure, it works well imitation bacon and that is a loaf so it will work with that too. Crumbs and oat meal are optional at that point.

    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

    1 Reply Last reply
    0
  • johnsbrewhouseJ Online
    johnsbrewhouseJ Online
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to geraldr622 on last edited by
    #2

    geraldr622 never tried it, always panko crumbs. Don’t see why it wouldn’t work. You might have to adjust some flavors.

    1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #3

    My wife uses Ritz crackers, but I wonder what it would do to the density of the meat, would it still be fluffy if you will…

    JonesyJ 1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    geraldr622 It is not a dumb question at all! Yes, it works for sure, it works well imitation bacon and that is a loaf so it will work with that too. Crumbs and oat meal are optional at that point.

    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

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to geraldr622 on last edited by
    #5

    geraldr622 Not a dumb question, I never thought of doing that. Probably will get a lot of others in this group thinking about it and trying it. That is why I like this group so much information that I haven’t thought about and new ideas to try.

    1 Reply Last reply
    0
  • JonesyJ Offline
    JonesyJ Offline
    Jonesy Cast Iron Canning
    replied to HerbcoFood on last edited by
    #6

    HerbcoFood my wife used Cheez-its, once. It wasn’t awful.

    "Never eat more than you can lift."

    ChefC bocephusB GWG8541G 3 Replies Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Jonesy on last edited by
    #7

    Jonesy moral to that story, never let your wife in the kitchen.

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Jonesy on last edited by
    #8

    Jonesy Doesn’t even sound good at all.

    1 Reply Last reply
    0
  • GWG8541G Offline
    GWG8541G Offline
    GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio
    replied to Jonesy on last edited by
    #9

    Jonesy I’ve smoked Cheez-its before and they were good. Id have to reserve judgment until I have tried it.

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

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #10

    Ummmm Jonesy is saying it WASN"T awful guys…it doesnt sound bad to me either, especially if it was the Franks Red Hot ones…it might not be Franks Red Hot it might have been Buffalo ones, but either way it sounds not bad at all!

    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

    bocephusB SurgS 2 Replies Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Jonathon on last edited by
    #11

    Jonathon Nothing against Jonesy sounds like a great guy, just don’t like cheezits, brother and brother in law put them in chili, tried that once but only once.

    HerbcoFoodH 1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    replied to bocephus on last edited by
    #12

    bocephus Cheez-Its in chili…that’s isn’t right at all ever, no heck no, not up in here!

    bocephusB GWG8541G 2 Replies Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to HerbcoFood on last edited by
    #13

    HerbcoFood I agree with you, must be a southern thing, they both live in Tenn.

    HerbcoFoodH 1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    replied to bocephus on last edited by
    #14

    bocephus I guess, never heard of such nonsense, I am also strict NO beans in chili guy as well.

    bocephusB 1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to HerbcoFood on last edited by
    #15

    HerbcoFood I could deal with the beans but definitely not cheez-its

    1 Reply Last reply
    0
  • SurgS Offline
    SurgS Offline
    Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
    replied to Jonathon on last edited by Surg
    #16

    Jonathon
    You know this got me thinking. I have a large jar of Frank’s red hot powder that might be interesting to add to sausage or snack sticks. Curious if anybody else has ever added it or even the Frank’s red hot sauce to anything worthwhile.

    Addendum: just found your post from 2019. 👍🏼

    “A smooth sea never made a skilled sailor.”

    1 Reply Last reply
    1
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #17

    hmm, cheez-its in chili…not sure about that one

    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 HerbcoFood on last edited by
    #18

    HerbcoFood what about Frito’s?

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

    bocephusB HerbcoFoodH 2 Replies Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to GWG8541 on last edited by
    #19

    GWG8541 Known as a frito pie here, pretty popular.

    1 Reply Last reply
    1
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    replied to GWG8541 on last edited by
    #20

    GWG8541 Frito pie is good stuff.

    1 Reply Last reply
    1

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