being a new member, i thought i would show you good folks what i normally make , many of you make a lot of fancy dishes but i just do the old tried and true things

any one that knows me know I am always trying different fried chicken recipes , I have marinaded it , dipped it , battered it, double coated it , you name it and I have tried it all over the years , but this is a different way to fry chicken
( at least it was to me ) I have fried this chicken many times and it always turns out the same

what I want is: (1) chicken thats bursting with flavor
(2) crispy skin
(3) (3) crispy and crunchy crust
this chicken does it all !!!
when you read how its done your going to think two things : (1) it will be to salty (2) it will be to spicy

it will NOT be to salty or to spicy !!!

you will need a whole frying hen cut into pieces
don’t use the precut chicken from the supermarket, the pieces are to big and it WILL NOT FRY RIGHT . instead take the time to cut up a frying hen
with that said lets fry some chicken !!

this is what your going to need :

2 ½ tables spoons salt
2 tablespoons turmric
2 tablespoons red pepper
1 teaspoon mustard powder
1 teaspoon celery salt
1 teaspoon dill powder

put the cut up chicken in a LARGE bowel and complety cover with cold water add all the ingrededents to the water cover and sit it in the fridge overnight

the next day you will need :

1 1/2 cups of plainflour
1 TABLESPOON of cornstarch ( no more )
1 TEASPOON salt
I TABLESPOON red pepper
mix all of these together really well
thats it, add nothing else !!

preheat your oil to 340 degrees ( no hotter !!)
remove the chicken from the fridge, and remove from the water and brine mixure
DO NOT (I REPEAT) DO NOT RINSE THE CHICKEN
coat it with the flour mixture and shake off any excess flour
drop in the deep fryer for 17-18 minutes
( don’t over cook it )
remove and drain in metal collender or such
do NOT put on paper towels
(paper towels will make the crust soggy )

this is the BEST fried chicken recipe I have ever used
bar none !!!

the year was 1978 for those of you to young to remember this was the time of disco and the leisure suits it was mid summer on a Sunday around noon, wife #1 and i had been out and about that morning and decided to stop at Bonanza steak house for lunch , well as our luck would have it church had just let out and all the church folks had gotten there ahead of us
the place was packed !! we did manage to get an empty booth along a wall . our booth was right smack in the middle with 3-4 booths in front and 3-4 booths in back with more tables across a narrow isle on my right
so we sat down and ordered our food , i ordered a sirloin and i don’t recall what wife#1 ordered but we knew it was gonna be a while so we started talking what must have been some interesting gossip or something cause before i knew it, they brought our food , i barely glanced up i just kept on atalkin. i like a little A-1 on my steak so i grabbed the bottle and because it was so crowded i held the bottle about level with my right ear and started shaking it , so there i was a talkin and a shakin, when
wife # 1 got this strange look on her face and screamed STOP !!! …i froze not knowing what was going on , then i saw it… all the way down all the booths in front of me people in their Sunday best dress’s and suits covered with brown dots !!! i looked behind me and the same thing , a rainbow of pastel colored leisure suits covered with brown dots , same thing on my right side. slowly i realized that some prankster had left to top of the A-1 bottle loose and i was the sucker that fell for it !!!
at 1st i felt like craweling under the table and hiding, then i saw the faces of those fellas in all those now polka dot covered leisure suits so my 2nd though was to run , i looked across the room for the exit , but at that moment the exit door looked like it was 3 1/4 miles from where i was sitting , the poor lady in front of me was wearing a white summer dress and hat with a look on her face like please make it stop raining steak sauce !! the manager had seen what happened and came rushing to my rescue he was an old family friend and knew i would never in this world do anything like this , he told everyone to calm down that he knew me and it wasn’t my fault and that Bonanza would pay for all the dry cleaning and soon had everyone calmed down , we finished eating and left knowing that i was lucky to get outa there alive

calvin froM Colorado here , new to Waltons but not new to smoking meat been smoking meat for about 40 years , just started making sausage about 8-10 years ago

no secret at all , but the seasoning mix comes from a different suppier than “waltons” and i’m not sure if they would want me naming it here, the casing i use are hog casings, once stuffed i use a heavy smoke for about 1 1/2 hours
we buy the casings pretubed and stuff them using a water stuffer , the sausage you see in the picture at the begining were made several years ago ,we have since learned how to twist them into links

the product descriptions lack details, when i shop online i want as much detail about a product as i can get , before you ask what details i want
the answer is simple …all of them!! electrical , mechanical . if it applies i want it
what is the gear ratio ? what is the running amps ?
i’m sure i’m not the only one that has noticed the sparse details about a product

i have been thinking all day of a way to explain how i know just how hot these dang things are so stay with me on this as i don’t want to get in trouble
when i made that last HOT batch , i cooked one just to see for myself how hot it was .i will call that sausage "Elvis ", when i 1st put Elvis in my mouth he was singing "how great tho are " and had me all choked up and had tears in my eyes … well a day or so later as Elvis left the building he was still singing and this time he was singing " burning love " when Elvis normally leaves the building i wipe the door frame down with a paper towel however this time a snow cone would have been a better choice !!!
thats why i was getting a bit concerned about causing damage

waaaay back when i was a young pup oh bout 20 year old i reckon . i was told we were having a family reuinion and i needed to come and bring a food dish , folks let me tell you at 20 years old cooking had not been a high priority, at that point , my idea of cooking was talking into the speaker at sonic drive in , so what was i to do ? i went to the grocery store and started looking , hoping for an idea to come to me. as i walked i spotted some canded baked beans , so i grabbed 3-4 cans and kept walking and alookin
then i came across sliced pepperoni so i grabbed a few of them , didn’t know what i was gonna do with them yet but i knew i liked pepperoni
and though i’ll just figure out what to put them on later ( i was thinking maybe put them on a hamburger ) then headed home , i had decided that i was agonna make some baked beans to take to the family reunion, i remembered that i had seem other people make it and all it had in it was beans bacon a few oinions and some bell peppers so i thought shucks i can do this !!
i waited till late the night before the reunion and started to make my baked beans , but when i looked in my fridge there was no bacon
i started to panic ,the stores were all closed then it struck me …i had plenty of pepperoni then i thought ( i wonder if they will notice the difference ) but what the heck to late now, so i dumped the beans and some brown sugar in a oven pan ( i remembered the beans were kinda sweet ) then i chopped some onions and bell pepper threw them in there too, put me a fair amount of black pepper in there ( i like lots of black pepper ) then i grabbed that pepperoni and got me a good tall stack of it and sliced it in 1/2 .then i chopped it up some more trying to hide what it was , i thought if the pieces were little enough no one would know what it was .so i mixed it all real good and i put it in the oven, …yes sir i cooked her till she was nice and thick . the next day i took it to the family reunion and sat it with all the other food and PRAYED !!!
then it happened, i started hearing folks asking who made the baked beans, i tell ya i almost broke and ran for my car wanting to be anywhere but where i was , i strolled by the table where my beans were nice and casual like ,and when i glanced at where my beans were , i almost faintedwith relief when i saw someone taking a biscuit and mopping the leftover juice outa the bowl , then and only then did i admit i made the beans, i was told that from now on i was the family baked bean maker

my wife also has an older lady freind that has trouble getting around and she just loves our pulled pork, so about twice a year we smoke and make her about 20 lbs for her to keep in her freezer , call it what you will but, doing things for other folks just make us feel good !!! we get just as much out of it as they do

i didn’t want to say anything and sound like a know it all but, … i have been licensed electricain since 81 as well as being a licensed pilot since 80 ( sel )

well folks i just had a friend come over thats been grinding meat since he was knee high , the auger stopped on him the 1st time he tried it using the big plate , then he switched to the small plate , stopped the auger dead in its tracks , he said there was 0 wrong with the meat temp. HIS conclusion …there is something wrong with this grinder but for it to stop the auger the way it did , there has to be a problem withthe grinder its self
we didn’t get a chance to do a side by side but we did do a video of the grinder in action with him running it as soon as i can figure out how to upload it i will

fellas i had a really bad day yesterday, i had more than just this going on so if i took out my frustrations on any of you i am sorry

processhead being that i only have about 60% sight in my left eye its very hard for me to see the small lines on a scale so i’m not 100% sure
i’m about to start busy day but i will try ( not promise ) to set up the side by side

denny O : thanks for the kind offer just a bit to far
and besides i have friends close by that have grinders if it comes to that
again many thanks

calvin

thats the part that bugs me , EVEN using the small plate a peice of meat not much bigger than my thumb should not have stopped the auger with a 3/4 hp motor
even IF ( and it wasn’t ) the meat was at room temp , a piece of meat that small should not stop the auger . this thing should have power to spare with a piece that small
what is in the picture is exackly how much meat we are talking about total
customer service is sending me a new small plate , i don’t think thats the issue

that makes sense, i’ll see what i can do tomorrow is going to be a bit busy, but i will see what i can do to set it up

thanks !!

i had planned to grind and season about 40 lbs of meat today , but i have decided to put that off till i cool off…you betcha i’m ticked off tonight

what people have been telling me on this thread boils down to this : since i have only been making sausage and grinding meat 8 years or so and since i have been using a grinder roughly 1/2 the size of this one and since i am using meat at the same temp and cut the same way , it can’t be the grinder its got to be me .
there even people here that can look at a photo and tell the temp of meat . my hat is off to you gentlemen you truely amaze me

waltons #12

well if i sound angry its because frankly i am . sorry if its shows in my posts , as i said i was hoping to reduce my time spent grinding but instead i have added to it by having to do the same job twice i’ll go spend another $60.00 and get another like the old one …anyone want to buy a grinder ?