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    2. Jamieson22
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    Jamieson22

    @Jamieson22

    Team Blue PK100 Regular Contributors Sous Vide Power User

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    Location Frankfort, IL

    Jamieson22 Unfollow Follow
    Yearling Cast Iron Sous Vide Kamado Joes PK100 Team Blue Power User Regular Contributors

    Best posts made by Jamieson22

    • RE: What did everyone cook today?

      Did some wings on the Pitts & Spitts and then charred a bit on my gasser.

      94E7D708-A539-4BBF-B83B-C8D0FBB28873.jpeg

      posted in Bragging Board
      Jamieson22
      Jamieson22
    • Another Batch of Philly Cheese Steak Brats

      Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.

      Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.

      And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.

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      posted in Meat Processing
      Jamieson22
      Jamieson22
    • RE: What did everyone cook today?

      Just some grilled hanger steaks.

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      posted in Bragging Board
      Jamieson22
      Jamieson22
    • Honey Sriracha Smoked Cheez-Its

      So no matter how much sausage, BBQ, bacon, or jerky I give to friends and neighbors, they ALL say that these smoked Cheez-Its are the best thing I make. It is kind of like Chex-Mix in theory and they are fantastic.

      I basically make 3 Costco sized (48oz) boxes at a time with them split evenly between two hotel pans.

      Recipe is:
      2/3c Avocado/Olive Oil
      1/3c Kikkoman Soy Sauce
      3 TBSP Hidden Valley Ranch Powder (reg or spicy)
      1 TBSP Garlic Powder
      1 TBSP Onion Powder
      1 TBSP Black Pepper
      3 TBSP McCormick Honey Sriracha Seasoning (found at Sam’s club)

      The Honey Sriracha is the wildcard and can be a swapped for anything you like. Have done Weber Garlic Jalapeno, BBQ rubs, etc. Just watch salt content. The rest is the “base” of the recipe.

      Just combine the liquids and pour over Cheez-Its stirring to coat evenly. Then mix all dry ingredients and sprinkle over Cheez-Its and toss to combine (do this in 2-3 batches).

      Then I smoke at 200F for 2 hours stirring every 20 min or so.

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      posted in Smoking & Grilling
      Jamieson22
      Jamieson22
    • RE: 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide

      No complaints from me!

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      posted in Meat Processing
      Jamieson22
      Jamieson22
    • RE: What did everyone cook today?

      First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.

      IMG_3561.jpg

      Also funny how small a single 9lb butt looks on my smoker!

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      posted in Bragging Board
      Jamieson22
      Jamieson22
    • RE: What did everyone cook today?

      RafterW That beaut of a breakfast sandwich reminded me of this monstrosity I made Friday night after a few beers. Like a lower class version of yours LOL.

      5724D58E-D004-493F-9AB0-E395D0C26FDD.jpeg

      posted in Bragging Board
      Jamieson22
      Jamieson22
    • Applewood Smoked Bacon (EQ Method)

      So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.

      Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.

      Day of cure:

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      Post-Cure:

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      Drying:

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      posted in Smoking & Grilling
      Jamieson22
      Jamieson22
    • Reuben Brats with Swiss Cheese

      Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.

      25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.

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      posted in Meat Processing
      Jamieson22
      Jamieson22
    • RE: What did everyone cook today?

      Did a very quick/easy Creamy Garlic Dijon Chicken.

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      posted in Bragging Board
      Jamieson22
      Jamieson22

    Latest posts made by Jamieson22

    • RE: Honey Sriracha Smoked Cheez-Its

      cdavis Glad ya like them!

      posted in Smoking & Grilling
      Jamieson22
      Jamieson22
    • RE: I think they like me!

      bocephus Yeah unfortunately they didn’t have one without any Orange.

      posted in Bragging Board
      Jamieson22
      Jamieson22
    • I think they like me!

      Well hard not to as a captive audience but regardless many thanks for the hat! Proof you’ve all put up with 500+ posts from me in this community!

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      posted in Bragging Board
      Jamieson22
      Jamieson22
    • RE: Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!

      Denny O Always room for a Hawkeye in the corner of my garage! 😉

      posted in Equipment
      Jamieson22
      Jamieson22
    • RE: Smoked Shotgun Shells (Stuffed Manicotti)

      WOW
      Gotta try this!

      posted in User Recipes
      Jamieson22
      Jamieson22
    • RE: How I spent my vacation

      Beautiful front yard, Jonathon! We just did 130 bags of mulch on our 8 parkway trees and our planting berm along back and part of side yard. Luckily the rest of the planting areas around house are rocks as it is a good bit of work. Paid the landscapers to shovel edge it all first vs DIY - money well spent!

      posted in General
      Jamieson22
      Jamieson22
    • RE: An interesting 4/20 brat

      All jokes aside - cannabis is far far far less damaging than highly accepted alcohol.

      posted in Meat Processing
      Jamieson22
      Jamieson22
    • An interesting 4/20 brat

      Ream’s makes fantastic sausages so am honestly curious on this one. May have to replicate since I can’t make it there to buy any:

      B43FDDE5-9A3C-4E25-8B78-4D27053FADB6.jpeg

      posted in Meat Processing
      Jamieson22
      Jamieson22
    • RE: Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!

      Dave in AZ SWEET!

      posted in Equipment
      Jamieson22
      Jamieson22
    • RE: Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!

      They sure do take door security seriously! 😉 Congrats on the new unit, looking forward to hearing how it works for ya!

      posted in Equipment
      Jamieson22
      Jamieson22