Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. glen
    G
    • Profile
    • Following 0
    • Followers 3
    • Topics 13
    • Posts 1465
    • Best 756
    • Controversial 3
    • Groups 13

    glen

    @glen

    Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran

    1030
    Reputation
    622
    Profile views
    1465
    Posts
    3
    Followers
    0
    Following
    Joined Last Online
    Location 3900 South 119th St. W, Wichita, Kansas Age 70

    glen Unfollow Follow
    Kansas Veteran Yearling Meat Hack Winner Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Team Blue Team Orange Power User Regular Contributors

    Best posts made by glen

    • Suction Cups on Mixer

      ND Mike’s post about suction cups on stuffers reminded me that they worked so well that I thought why not on my mixer. Sure enough they worked great and I can now mix by myself without fastening or clamping to the counter

      mixer.jpg

      posted in Equipment
      G
      glen
    • RE: What does everyone do for a profession?

      Retirement: get up, coffee, news, breakfast, try to remember what I was going to get done today, whoops, lunchtime, man I need beer and a nap, wow it’s dinnertime already, I’ll do it tomorrow, watch the news, tomorrow, wake up, repeat

      posted in Non-Food Related
      G
      glen
    • Sous Vide Summer Sausage

      My family likes summer sausage with light or no smoke so I have stared to do entirely sous vide

      sv 1.jpg Blooming/drying after cook

      sv 4.jpg

      Basic heat schedule except heat transfer is so fast with SV I set the finishing water at 155 and then Ice bath
      Only change to basic recipe is to lower water Liquid loss in vac bag about a tablespoon
      Color is reddish because I cure the farce
      Total cook 2 hr.
      EDIT
      Actual cook was 2.5 hr., I forgot 10 minutes for SV to raise temp for each of the last 3 stages

      posted in Meat Processing
      G
      glen
    • RE: Desperate times

      @dennyo
      083bbff1-4671-4501-91c5-969f08b1f269-image.png

      posted in Non-Food Related
      G
      glen
    • Flusher Eggs vs Jerky Gun

      Made 2-1/2lb. experimental onion sausage batch today so I decided to stuff with my jerky gun.
      Luckily my 12lb. stuffer tubes work on my jerky gun so I used the 1" tube
      So, at the end how will I get the remaining farce into the casing?
      I put 3 of my stuffer eggs into the gun with the pictured results

      thumbnail_IMG_20220529_105259968.jpg

      LOL, that 1 tablespoon is all that didn’t go into the casing!

      posted in Equipment
      G
      glen
    • RE: Brat Fest 2022

      Just got home from BratFest. What a sausage extravaganza!
      My family Tried all the available flavors, some more than once.
      When we arrived the single file sample line was VERY long and we thought man, this is going to take forever
      Then someone got the idea to separate the sample tables, and spread them out and presto, problem solved
      It’s no wonder Walton’s customer service is so good! These guys think on the fly!
      So I got to try seasonings I was curious about and ate about as much bratwurst as I could stand LOL

      posted in General
      G
      glen
    • RE: SMOKED BACON SAUSAGE ROLL

      Reults of my smokes bacon sausage roll

      20200725_170837.jpg 20200725_170812.jpg 20200724_134642.jpg 20200724_132853.jpg

      Very pleased with the result. I was worried it would come out like meatloaf but not even close
      Did not get a photo of the kielbasa before rolling

      posted in Smoking & Grilling
      G
      glen
    • RE: Gardening, canning, pickling and everything related

      Pretty much the last of my peppers, some went into a cream cheese and sour cream spread/dip
      The rest were dehydrated and turned into HOT seasoning powder

      Peppers.jpg

      posted in General
      G
      glen
    • RE: protein extraction

      calvin I think a greater disservice to new users would be to over simplify and risk having them starting out with a failure and thinking the process is too difficult.
      All of us had to learn and this is the place to get off to a fast start
      I failed to point out above there are varying levels of protein extraction needed
      You don’t need protein extraction for sausage like rope sausage or brats (great starters). You probably need some extraction for a hot link. For summer sausage more protein extraction is desired
      If you make restructured jerky and you don’t have a very sticky extraction you may end up with kibble

      posted in Meat Processing
      G
      glen
    • RE: Roll Call (Start Here First)

      marzig20 Team grey is for non conformist renegades , not pigeonholed into group think.
      We came into being long after Orang and Blue began
      We don’t often recruit and blow our own horns because we are…well… non conformist renegades!

      posted in Roll Call
      G
      glen

    Latest posts made by glen

    • RE: What did everyone cook today?

      zbigjeff Nice tip, thank you

      posted in Bragging Board
      G
      glen
    • RE: soo vey

      zbigjeff I agree, with your reviews statement. My bare bones “as seen on TV” unit is at least 5 years old and still works great, got it for $40 or $50 back then.
      Ron I would say narrow it down with the bells and whistles you want then decide

      posted in Equipment
      G
      glen
    • RE: Sweet chipotle jerky

      chippewa Looks great, bet it’s good!

      posted in Bragging Board
      G
      glen
    • RE: Two smoking sessions to reach temp?

      jakeanderton Clever idea

      posted in Meat Processing
      G
      glen
    • RE: 25lb batch of Colorado Beef Jerky

      Jamieson22 Lots of jerky coming, looks great, great photos.

      posted in Smoking & Grilling
      G
      glen
    • RE: Drink of Choice

      HerbcoFood Interesting, I may have to try that

      posted in General
      G
      glen
    • RE: What did everyone cook today?

      John Belvedere Pastrami and rye sure hits the spot

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

      Dave in AZ That Souvlaki/gyro sounds great!

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

      wvotrfan Thanks for the tip, didn’t know it would freeze well

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

      wvotrfan Spaghetti Squash is about the only squash I like, bet it was great

      posted in Bragging Board
      G
      glen