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    1. Home
    2. Deepwoodsbutcher
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    Deepwoodsbutcher

    @Deepwoodsbutcher

    Power User

    Been in the meat business about 10 years. I've worked as a retail meat cutter, whole animal butcher and on the harvest floor killing, skinning and gutting. I'm a professional deer processor and also do on farm harvests. Hobby sausage maker. Learning the curing and smoking process both commercially and at home. Women make great butchers because we choose the trade, we rarely inherit it.

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    Veteran Yearling Cast Iron Canning Dry Cured Sausage Power User Regular Contributors

    Best posts made by Deepwoodsbutcher

    • RE: What did everyone cook today?

      SmartSelect_20211118-103002_Gallery.jpg Screenshot_20211118-102844_Gallery.jpg
      Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

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

      20220412_182741.jpg
      Pulled pork B.L.T

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

      20220407_142608.jpg
      Pork butt on the smoker right now. Couple more hours…

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

      Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter
      20220427_194232.jpg
      Also showing off my new steak knives.

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

      Grilled up some chicken thighs tonight
      20220429_152345.jpg
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      20220429_174229.jpg

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: The Night-Mode feature no one aske for!

      Tex_77 No worries! Happens a lot. I guess I could have gone with a more obvious name like “ladybutcher” lol. My business name is Deepwoods Farm Butchery, hence my handle. Most people don’t expect too many female butchers, but somehow the trade chose me.

      posted in Suggestions & Feedback
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      20211125_175459.jpg

      Venison backstrap

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

      Bob Stehlik Thank you. I’m happy with the results! 20220407_184849.jpg

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

      Grilled up some dinner franks. Topped with hot honey beer mustard
      20220507_200530.jpg

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

      Burgers and sweet potato fries
      20220510_190202.jpg

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher

    Latest posts made by Deepwoodsbutcher

    • RE: Bacon Salty

      PapaSop this looks great.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      Dave in AZ me too. I’m hopeful that it will be as expected. You can’t beat how easy it is to clean up when you can do a full spray down. I hope to be done with the floor in the next week or so.

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Jalapeño ground beef

      Dave in AZ if you have an opinion on the correct amount/ percentage to use, please share it. I was offering my experience as a starting point. I realize this my not be to everyone’s taste, but this is the number (and I did double checked my notes) that my shop owner asked us to use in his recipes. Generally, most recipes call for other seasonings as well. Sometimes this includes jalapeño in powdered form. The flakes are sometimes added to achieve a desired appearance in addition to some flavor. Since using flakes can get expensive, I would generally use flakes for appearance and other forms to enhance the flavor if desired. For example, if making jalapeño brats from a premixed seasoning, the package will already contain the flavor. Recipes are subject to change and this is what makes it fun to expariment with. I speak from a commercial standpoint, so cost is a major factor in my recipes. I realize that without other ingredients being added, this would likely be too small of an amount to add much flavor alone. It’s better to add too little then too much. A starting point is just that, a place to start. I’ll add, if you want to use just flakes, 3oz to 25 pounds might work for you. This should have some kick to it, so again may need adjustments.

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      Floor drain in today. Prepping the floor for epoxy tomorrow. Making a little progress each day20220520_190615.jpg

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Black Raspberry Maple Jalepeno Bacon

      fallis10 now that I can see your post, how’d it turn out? I’m kind of a purist when it comes to bacon I guess. Regular, black pepper or maybe maple. This sounds so unique, I’ve never tried anything like that.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: I'm the new Social Media guy here at Walton's, what seasonings should I try?

      Welcome. I say try your hand at some fresh brats, whatever flavor jumps out at you. Learning to link natural casings is a lot of fun.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Jalapeño ground beef

      00.6% dried jalapeño flakes is what I used commercially when adding to a meat block, usually for brats. It’s a good starting point and you can adjust to your taste.

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Black raspberry maple jalapeño bacon

      Jonathon thank you!

      posted in Report an Issue
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      Got the windows in today
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      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      processhead I have a coolbot system. It uses a window ac to cool. My walls, floor and ceiling are filled with 6" of insulation. The coolbot easily maintains temps in the low 30s during hot summer weather. It does a great job of allowing me to cool and age a beef. I chose this as an easier diy option over commercial refrigeration and it seems to be cheaper to run/ maintain.

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher