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    2. EDaniels
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    EDaniels

    @EDaniels

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    Location Cheney ks Age 60

    EDaniels Unfollow Follow
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    Best posts made by EDaniels

    • Horseradish brats

      193EA6E4-7AEF-45EE-8669-91C1247C167B.jpeg 0FA25F0B-4456-4C97-B260-FBB6D8A3601E.jpeg

      First time with the horseradish brat, smells pretty good mixing and stuffing will throw some on the grill for samples here shortly!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: 100% Beef Sausage? FAIL!

      9E8FB439-7B08-4B1B-B51F-47A813958E38.jpeg 0F8EED92-3E9D-4A8C-9DCC-12A421662955.jpeg 185CE87C-6694-40BA-A0BE-325A1FDE2122.jpeg

      Hopefully these pictures will come thru I have been making my sausage out of 73/27 ground beef since I have found out I have allergic reactions to pork. The cheapest in the bulk tubes I find work the best. Depending on the seasonings used determines the color change in your sausage. I save my briskets for beef bacon.

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      calldoctoday 0323B080-B774-4161-B99D-05826A670AF4.jpeg C2A0B152-A483-4805-B70D-CFFBD58341A7.jpeg

      I think they turned out pretty good. 1st time using the patty maker on the stuffer little tricky but I managed! Thanks again for the advise!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Water in breakfast sausage

      Thanks everyone got it done stuffed in bulk packs just fine with no water!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Jerky flavors

      We really like the Colorado spicy from Walton’s that one is hard to beat when you do not have all the extra seasonings.

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Paul Harvey

      EDaniels unfortunately I am showing my age I can remember hearing this segment in 1971-72!

      posted in Non-Food Related
      EDaniels
      EDaniels
    • RE: Beef Bacon

      HerbcoFood I make beef bacon all the time. Simply use the Walton’s dry rub bacon cure follow the directions pretty much to a tee. Instead of pork bellies I use whole brisket in a bag, trim off excess fat season let set in fridge for 5 days rinse dry and smoke to internal temp is 130-150 slice package eat! Good luck!

      posted in General
      EDaniels
      EDaniels
    • RE: Horseradish brats

      Jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Paul Harvey

      Very accurate on what is taking place! I remember listening to Paul Harvey with my grandpa!

      posted in Non-Food Related
      EDaniels
      EDaniels
    • RE: Cottons salami recipe

      Thank you processhead!

      posted in Meat Processing
      EDaniels
      EDaniels

    Latest posts made by EDaniels

    • RE: Forgot encapsulated acid

      Thank you I am still learning and trying to figure out the difference between bologna and salami

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Forgot encapsulated acid

      About an hour ago maybe 2 by now

      posted in Meat Processing
      EDaniels
      EDaniels
    • Forgot encapsulated acid

      Ok I missed adding encapsulated citric acid in my salami mix does it require the 12hr hold time like summer sausage if so can I freeze and cook another day?

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Brat Question

      Welcome aboard enjoy the community!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      calldoctoday 0323B080-B774-4161-B99D-05826A670AF4.jpeg C2A0B152-A483-4805-B70D-CFFBD58341A7.jpeg

      I think they turned out pretty good. 1st time using the patty maker on the stuffer little tricky but I managed! Thanks again for the advise!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      Thanks for the advice doc!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      Thanks doc it turned out great the wife even liked it and she’s not a fan on stout or dark beer!

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      Calldoctoday unfortunately the liquor store here doesn’t have a great selection or variety of beer. But fortunately the Guinness stout was not to harsh for my taste buds so I am hoping it pairs up good-great! Thanks for the input everyone and I never considered an October fest beer dah🤷‍♂️

      posted in Meat Processing
      EDaniels
      EDaniels
    • RE: Bavarian octoberfest bratwurst

      Thanks calldoctoday I found Guinness stout

      posted in Meat Processing
      EDaniels
      EDaniels
    • Bavarian octoberfest bratwurst

      Good evening all! I am planning on making the Bavarian octoberfest tomorrow, any input on adding a stout beer instead of water yay or nay? This is my first time with this recipe from Walton’s, I plan on making 1/2 into patties and the other stuffed in casings. Will the beer be too much or should I stick to 12oz of water?
      Thanks

      posted in Meat Processing
      EDaniels
      EDaniels