Jonathon It’s an easy build and after you do 1 you will be up to 4 like me in pretty short order. Also, don’t be surprised if it jams a few times at first; it always seems like I need to put 50-100 rounds thru it before it truly worked great. And, lots of ammo can go thru it pretty fast, leaving you wondering how your out of ammo already!

@ndmike . I am a career firefighter in Kansas and then farm and ranch on the side. Been at it for 20 plus years so far. It is nice having Walton’s right here in my back yard just a 30 minute drive.

Deepwoodsbutcher
Great idea! In your personal opinion, will you list beef steaks from best (flavor and tenderness) to least favorite (tougher and less desirable) that you cut? I like all steaks, but maybe I’m skipping a good steak that is going to a roast or burger that I don’t realize. I know it’s a subjective question, but would like your opinion.

When we butcher hogs and make bulk sausage, we will put 2 or 3 ground meat packages into a vacuum bag to help with keeping the flavor from leaching out in the freezer. Helps keep the sausage tasting fresh longer. (At least in my opinion).

Nice photo. There is a lot of good videos from that storm. Made for a busy night though.

I agree. CI is the best way to cook. Have a skillet that will last a lifetime or a junk teflon one that needs replaced every couple of years. Besides, Teflon is a really nasty chemical. CI is my first choice for a skillet when cooking.

Mine tops out at 275.

Sometimes good products need a few tweaks to become great products for their use. I like the modifications. Jon and Austin, might need to add some accessories to the leather aprons.

Good people, good food, good cause! I got the opportunity to stop by Walton’s event for a little while earlier. It was great and just wish I could have stayed longer. I look forward to attending future cook offs and events! Thank you.

I know Jon and Austin are everything but the meat. Have they made a video on best practices for smoking cheese or is it still to come?

Deepwoodsbutcher Thank you. That’s a good list and I definitely have missed some good steaks but will make sure I don’t anymore. Thank you for your opinion.

Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!

Similar to ham flavor, smoked Buckboard bacon is good. Is it the front leg or rear leg? There is a little more fat in the meat off the front leg vs the ham off the back. If you use bacon cure just don’t get the meat block too thick.

Jonathon It’s an easy build and after you do 1 you will be up to 4 like me in pretty short order. Also, don’t be surprised if it jams a few times at first; it always seems like I need to put 50-100 rounds thru it before it truly worked great. And, lots of ammo can go thru it pretty fast, leaving you wondering how your out of ammo already!

Deepwoodsbutcher
Great idea! In your personal opinion, will you list beef steaks from best (flavor and tenderness) to least favorite (tougher and less desirable) that you cut? I like all steaks, but maybe I’m skipping a good steak that is going to a roast or burger that I don’t realize. I know it’s a subjective question, but would like your opinion.

It looks like good hamburger and fairly lean. Either way it will be good but a little pork fat from a local locker might help carry the flavor.

Nice photo. There is a lot of good videos from that storm. Made for a busy night though.

Are you going to demo this on the Livestream this week? Would love to see it in action.

I know Jon and Austin are everything but the meat. Have they made a video on best practices for smoking cheese or is it still to come?

Great job on the kielbasas! I may have to try that this winter.