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Meatgistics - Walton's - Community

Home Production of Quality Meats and Sausages.

Scheduled Pinned Locked Moved Meat Processing
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  • pr0wlunwoofP Offline
    pr0wlunwoofP Offline
    pr0wlunwoof Regular Contributors
    wrote on last edited by
    #1

    My new book arrived yesterday and lets just say its a page turner indeed. Really goes into detail with the science behind the processes, but then breaks down the procedures for the hobbiest.

    20220828_131439.jpg

    bocephusB DeepwoodsbutcherD lkrfletcherL 3 Replies Last reply
    4
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to pr0wlunwoof on last edited by
    #2

    pr0wlunwoof Very good book to have, also like the one by Rytek Kutas.

    pr0wlunwoofP 1 Reply Last reply
    0
  • pr0wlunwoofP Offline
    pr0wlunwoofP Offline
    pr0wlunwoof Regular Contributors
    replied to bocephus on last edited by
    #3

    bocephus Rytek Kutas’s book is more expensive. Will have to get that one used.

    bocephusB 1 Reply Last reply
    0
  • DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher Power User Veteran Michigan Team Camo
    replied to pr0wlunwoof on last edited by
    #4

    pr0wlunwoof a great book. I’ve just recently gotten out and have been studying it

    @deepwoodsbutcher on Instagram

    pr0wlunwoofP 1 Reply Last reply
    0
  • pr0wlunwoofP Offline
    pr0wlunwoofP Offline
    pr0wlunwoof Regular Contributors
    replied to Deepwoodsbutcher on last edited by
    #5

    Deepwoodsbutcher Yeah it is great. I wanted to learn more about processing and it really breaks it down so you can create your own recipes.

    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 pr0wlunwoof on last edited by
    #6

    pr0wlunwoof I have the 3rd addition, I have had it about 20 years. I still like pulling it out and reading sections, always seem to learn something new.

    1 Reply Last reply
    0
  • J Offline
    J Offline
    John Belvedere Team Blue
    wrote on last edited by John Belvedere
    #7

    I thoroughly enjoyed that one. His companion books are also excellent. Currently I’m going through his The Art of Making Fermented Sausages for a curing chamber that I’m currently building.
    ACAF71DF-7193-4DD4-8C38-9044D6EC15DA.jpeg

    pr0wlunwoofP 1 Reply Last reply
    2
  • pr0wlunwoofP Offline
    pr0wlunwoofP Offline
    pr0wlunwoof Regular Contributors
    replied to John Belvedere on last edited by
    #8

    John Belvedere Man I guess these books really get us all on the same page 😉 . I just started researching a fermentation chamber.

    1 Reply Last reply
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  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to pr0wlunwoof on last edited by
    #9

    pr0wlunwoof Yeah Man!

    Life is a Garden - Dig it.

    1 Reply Last reply
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