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    2. bmartin1000
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    bmartin1000

    @bmartin1000

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    bmartin1000 Unfollow Follow
    Yearling

    Best posts made by bmartin1000

    • RE: What did everyone cook today?

      IMG_0271.JPG IMG_0263.JPG
      Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.

      posted in Bragging Board
      B
      bmartin1000
    • RE: Kraut

      @dennyo-s - Just started these today.IMG_0275.JPG

      posted in General
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      bmartin1000
    • RE: Which is Better: Yoder YS640S or P&S MAVERICK 1250 W/ UPRIGHT SMOKEBOX

      gus4416 - Summer Sausage that didn’t fit in my electric smoker.IMG_0254.jpg IMG_0252.jpg

      posted in Smoking & Grilling
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      bmartin1000
    • RE: Overrated Food

      zbigjeff - Shrimp and grits with maybe a little cheese is my happy place.

      posted in User Recipes
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      bmartin1000
    • RE: Dried sausage links

      meatsandsausages.com is also a great resource.

      posted in General
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      bmartin1000
    • RE: Which is Better: Yoder YS640S or P&S MAVERICK 1250 W/ UPRIGHT SMOKEBOX

      Although not ideal setup, I have smoked sausage on my Yoder 1500. I start with a cold grill and load sausage first with a large pan of ice. Then start the grill at 175 (lowest it goes) and smoke for two hours, bump to 185 for two hours and then 205 until done. Have had good results.

      posted in Smoking & Grilling
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      bmartin1000
    • RE: FAT Tuesday

      Gumbo with lots of beer seems appropriate.

      posted in General
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      bmartin1000
    • RE: I'm the mood for some chicken sausage 10lbs roasted red pepper with bearded bucher original seasonings

      Bigbass68 - I love when you can see the small chunks of red pepper in the sausage.

      posted in Roll Call
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      bmartin1000
    • RE: Pork sausage for pizza

      I agree with IVERYAN . Cook it slow and just break it up to where you want it and then leave it alone.

      posted in Meat Processing
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      bmartin1000
    • RE: Freezing BBQ Chicken

      I freeze the end product, but think you could freeze at any stage… Chicken usually heats up pretty well.

      posted in Smoking & Grilling
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      bmartin1000

    Latest posts made by bmartin1000

    • RE: Kraut

      calldoctoday - I’m definitely going longer with this batch but not sure I’ve been blessed with enough patience to go 3 months. I’ll bet it is delicious.

      posted in General
      B
      bmartin1000
    • RE: Chicken Fat

      I’ve only used it making chicken sausages.

      posted in Meat Processing
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      bmartin1000
    • RE: Kraut

      gus4416 - No, recipe comes from my Mom. 2.5% salt by weight of cabbage. Work salt in with cabbage with your hands and let sit until it start releasing juices. Half a teaspoon crushed Carraway seeds in each quart. Then let sit until your taste level acheived.

      posted in General
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      bmartin1000
    • RE: Kraut

      @dennyo-s - Just started these today.IMG_0275.JPG

      posted in General
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      bmartin1000
    • RE: Dry aged boar

      Ridley Acres - A friend of mine shot one in Texas last fall. He made a bunch of it in to brats mixed with some pork butt. I was a little skeptical but they were really good.

      posted in Meat Processing
      B
      bmartin1000
    • RE: Prague powder substitute?

      YooperDog - Never tried using skin in sausage. Assuming you could do the same with skin from belly. I’ll try it next time I have one. Thanks.

      posted in Meat Processing
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      bmartin1000
    • RE: I'm the mood for some chicken sausage 10lbs roasted red pepper with bearded bucher original seasonings

      Bigbass68 - I love when you can see the small chunks of red pepper in the sausage.

      posted in Roll Call
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      bmartin1000
    • RE: What did everyone cook today?

      calldoctoday - I will ferment longer and add lime juice on next batch. I don’t have the best patience for waiting for ferments and meat curing.

      posted in Bragging Board
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      bmartin1000
    • RE: What did everyone cook today?

      gus4416 - Nice bite but won’t bring you to your knees.

      posted in Bragging Board
      B
      bmartin1000
    • RE: What did everyone cook today?

      IMG_0271.JPG IMG_0263.JPG
      Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.

      posted in Bragging Board
      B
      bmartin1000