Not flexing. I actually debated sharing, but thought others may be encouraged to jump in for a good cause. I don’t do much in terms of charitable contribution but when I do I usually support organizations supporting and leading our youth. I have yet to win something but… today may be the day 🙂
Austin That sounds terrific. I just got back to town yesterday after a mostly meat free vacation for the last week. My first stop was the butcher shop for a hangar steak! I reverse seared to perfection!
deplorablenc1 I put mine in a aluminum pan when I smoke them on my Treager, get great smoke, tender as can be and super moist after being on for 12-14 hours.![2_1552857049901_IMG_0373.JPG](Uploading 100%) ![1_1552857049901_IMG_0370.JPG](Uploading 100%) ![0_1552857049901_IMG_0198.JPG](Uploading 100%)
Meatgistics is brought to you by Walton's (waltons.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.
Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!