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Meatgistics - Walton's - Community
G

gus4416

@gus4416
Team Blue
About
Posts
3076
Topics
23
Groups
8
Followers
4
Following
3

Topics

  • G

    Gardening

    Scheduled Pinned Locked Moved General
    4 Votes
    3 Posts
    133 Views
    T

    Nice work . My garden flooded in spring rains then the drought hit. It did poorly this year. Finally rain today.
    Enjoy.

  • G

    Gardening and canning

    Scheduled Pinned Locked Moved General
    4 Votes
    19 Posts
    218 Views
    G

    Craig Rice that is what I do now but I have made enough for probably 5 years

  • G

    Breakfast sausage

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    26 Posts
    413 Views
    Denny OD

    Jonathon Thanks Jon!

  • G

    Meat sticks

    Scheduled Pinned Locked Moved Bragging Board
    8 Votes
    7 Posts
    184 Views
    S

    They look awesome! Good job!

  • G

    Sumer sausage

    Scheduled Pinned Locked Moved Meat Processing
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    6 Posts
    166 Views
    D

    I am a regular user of summer sausage seasoning for snack sticks. Sometimes 10% extra seasoning sometimes additional pepper. Depends on if it’s for my younger Grandsons Working great

  • G

    Habanero snack sticks

    Scheduled Pinned Locked Moved Bragging Board
    1 Votes
    3 Posts
    97 Views
    W

    What I found is it takes more heat to get through with meat and fat. I would mix it in. Sprinkle on top will probably not work unless the sticks are coated with something to stick the seasoning. But nothing ventured, nothing gained. Go for it.

  • G

    Sausage casings

    Scheduled Pinned Locked Moved Meat Processing
    1 Votes
    14 Posts
    249 Views
    T

    In a pinch you can run water in em for a few minutes works to did it yesterday they will just wanna stick on the horn but keeping it wet fixes that

  • G

    Made some jerky today

    Scheduled Pinned Locked Moved Bragging Board
    13 Votes
    8 Posts
    259 Views
    cdavisC

    gus4416 looks great 👍

  • G

    All my free gifts from Walton’s

    Scheduled Pinned Locked Moved Non-Food Related
    14 Votes
    16 Posts
    260 Views
    bocephusB

    gus4416 Congratulations and thank you for all your great input.

  • G

    Breakfast on Sunday

    Scheduled Pinned Locked Moved Bragging Board
    7 Votes
    13 Posts
    195 Views
    cdavisC

    gus4416 great looking breakfast 😋. That’ll get you going.

  • G

    Ham out of pork butt

    Scheduled Pinned Locked Moved Meat Processing
    4 Votes
    22 Posts
    308 Views
    R

    Dave in AZ Those look wonderful!

  • G

    No casing breakfast sausage

    Scheduled Pinned Locked Moved Bragging Board
    12 Votes
    19 Posts
    263 Views
    Hunter-SteveH

    I’ll have to try this next time I make it!!

  • G

    Made some snack sticks

    Scheduled Pinned Locked Moved Bragging Board
    6 Votes
    29 Posts
    321 Views
    Denny OD

    chippewa That was the thinking to begin with.

  • G

    I want to make snack sticks

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    2 Posts
    175 Views
    S

    Yes just add between 10-15% more seasoning than for the brats. Have used it with both pork and chicken to make sticks, the chicken came out very good.

  • G

    My freezers are full

    Scheduled Pinned Locked Moved General
    7 Votes
    10 Posts
    190 Views
    ND MikeN

    gus4416 its always a good feeling to have full freezers!

  • G

    What did everyone cook today

    Scheduled Pinned Locked Moved Bragging Board
    8 Votes
    5 Posts
    166 Views
    N

    No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!

  • G

    Christmas came early

    Scheduled Pinned Locked Moved Bragging Board
    11 Votes
    19 Posts
    234 Views
    A

    gus4416 that is slick!!!

  • G

    What was for dinner

    Scheduled Pinned Locked Moved Smoking & Grilling
    6 Votes
    8 Posts
    260 Views
    samspadeS

    Dad joke alert

  • G

    Jerky

    Scheduled Pinned Locked Moved General
    0 Votes
    11 Posts
    225 Views
    L

    I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.

  • G

    Made these this morning from a old family recipe add a little garlic to up the game a little

    Scheduled Pinned Locked Moved Bragging Board
    12 Votes
    14 Posts
    377 Views
    L

    pepperettes thats a smart boy you got

  • G

    Made 25 pounds of breakfast sausage today with my helper used Walton’s 1504

    Scheduled Pinned Locked Moved Bragging Board
    11 Votes
    14 Posts
    430 Views
    Denny OD

    @gus4416ur Your son will not realize what you have taught him until maybe the next 20 years in his life! Trust me on my comment!

    I an forever grateful to my Father, born in 1925! We lost my only brother to cancer at the age of 17 in 1964, I was 8. At the age of 10 ish, Dad took me with him every day during the summer to be with him in his one man plumbing, heating, sewer and septic tank service business. Dad had an 8th grade education. Dad taught me plumbing the correct way, how to figure out how it worked, how it was built and what made it tick with common sense. He beat common sense into my head till I began to tick! Dads quote, “Son, Don’t you have any common sense? Son are you paying any attention”

    Mom used to ask me how I learned to cook the way I do, I’d tell her it was her. But I was always watching and having a mind of a sponge for anyone doing their craft.

    Father, my Dad, I am forever grateful that you took the time to add me into your daily life when maybe as a child my mind may have been with my friends at the lake or swimming pool.

    Enough said, my old eyes are watery, BUT I meant what I said.
    Your son will not realize what you have taught him until maybe the next 20 years in his life!

    Thank you for passing your skills on to your children.
    Denny O

    ps: sorry for the rant but you caught me in the moment.

  • G

    Pork jerky

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    11 Posts
    237 Views
    s.a.mS

    Whole muscle pork jerky is what I make the most of, started doing it a few years ago when beef went way up in price!

  • G

    First time bacon

    Scheduled Pinned Locked Moved URGENT 911
    0 Votes
    8 Posts
    176 Views
    OKLHUNTERO

    I had a similar recipe and cut the kosher salt back to 2/3 cup and brown sugar up to 1 1/3 cup. I also add 1TBS course ground pepper, 1 TBS onion powder and 1 TBS garlic powder. I did this because the pink curing salt made the mix too salty for my taste. My next venture will be to add the maple syrup to the mix and see how that works out.

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