I worked for 3 years in Walton's Customer Service department, I have probably spoken with a good deal of people visiting this page in one way or another! I am now working on content creation for waltonsinc.com and meatgistics.com.
Im originally from upstate New York and before I worked here I had never made homemade Sausage before. Now I love processing and the satisfaction that comes from eating or serving a well made homemade Snack Stick, Summer Sausage, Bratwurst, etc.
I like to think I eat healthy and sometimes do, but the truth is I am weak when it comes to food so I am somewhat fat again!
Austin and I talked about changing the name of the Walton’s Community to the Meatgistics Community, as this is your guys place to post recipes, tips & tricks, ask questions and just share your cooking or drinking experiences!
Well, it is now the Meatgistics Community so rejoice!
I just finished sales and giveaway for December so I could finish what we want to put on sale for our Christmas Sale and this is one you guys will want to enter if you don’t normally as I am planning n giving away a Chambered Vacuum Sealer to 1 lucky winner! Now, this is well over the $600 value so the winner will have to fill out the dreaded paperwork so they can claim it on their taxes, but still, someone is walking away with a nice unit for the month of December!
So, I took Thursday and Friday off from work! I needed it, needed a little bit of time away to try to recharge my battery a little and do some stuff around the house. I had been hoping to spend most of that time working on the house with my wife but her plant was plagued with issues, so we got to spend a little less time together than I had hoped. Ate too much, had a few drinks and slept in (7 am!) every day!
I have trouble doing nothing for more than a few hours and we wanted to do some upgrades to the house, so we decided to make up for not doing anything on the outside of the house for the last 2 years by redoing the front landscaping.
Finished:
Before:
Departing Contestant gets a hat, Deepwoodsbutcher gets a board, Dave in AZ Denny O get knives HerbcoFood gets a shirt!
Tex_77 1st, dont be ridiculous, Brutus is a 186 lb killing machine, who hides from loud noises like trucks, pots dropping and is also afraid of sewers and for sale signs. Riggins was a fighting dog before we got him so he deserves to be soft if he wants now!
Okay, Rachel has the upvote button disappearing when you have already clicked it, we toyed with it being highlighted in yellow but it didn’t look very good, so disappears when you upvote, then if you downvote it by mistake or something the upvote reappears and the downvote disappears. So, anyone see any questions on this in the next few weeks/months be sure to let them know what it means.
Lol, I posted this last night from my phone to the wrong one! I was tired, what else can I say?
Okay, so my quarter came in, I’ll have more info in a larger post tomorrow. I cooked a t-bone tonight that was thick, to put it mildly! Gonna take a bit of adjustment on steaks this thick to get the perfect reverse sear. It was still delicious! Cabelas90 it was a good deal in my opinion!
Thank you for all you have done for this country and all you will be asked to do in the future! I have created the group US Veterans for anyone who wants to join, this way a badge will show on your posts. Sorry, we should have thought of creating this group years ago. We will have a 10% off coupon emailed to anyone who joins this group!
For everyone else, we rely on everyone’s honor to not claim something that isn’t yours.
Hey guys, finally a few quick minutes away from what I have been working on and I wanted to let you guys know I heard from my brother Dr_Pain today. I know Chef posted about it recently but I don’t know if that thread went into detail about how wrongly things went after the initial success. My man has been SERIOUSLY sick for a while, a few times close to Death (his words) due to problems with the initial surgery.
The good news is that when they had to go back in they were able to make a change so it looks like he should heal and not need the bag in about 6 months. He said he was delerious with 103° fever for a few days. He said I appeared to him with wings of ivory and gold and told him that through sausage he shall find god…okay, that last bit isn’t true!
Ive got some things going for him but all in all I think he just wanted to let everyone know he is alright! If Chef has already updated all of you on this I apologize, this is only the 3rd time I have been able to log in all week, which sucks but is SO MUCH BETTER than what Claude has been going through. Things like this really help me concentrate on being thankful for my health!
I remember twilliams being a fan of this and he might have been the 1st to alert us that something was happening with the seasoning. If I remember correctly he let us know that a bag had expanded, like it was full of air. We told Excalibur, they pulled it eventually and reformulated it. Well, it is back and we have ordered some, so we should have it in a few weeks!
wvotrfan Was the first person I see who saw it, bocephus KNEW what it was and yes it was laying down in the sink on the last one well done! I will come up with a prize for both of you!
https://nypost.com/2023/01/27/great-white-decapitates-diver-in-first-fatal-shark-attack-of-2023-report/
I don’t know if I would have said it this way…““He was diving when the animal attacked him, impressively ripping off his head and biting both shoulders,” eyewitness Jose Bernal told the outlet.”
HerbcoFood That WAS well done! I love almost anything that comes from the ocean…aside from the obvious scary Great White Shark!
John Belvedere That bread looked amazing! I’ve been somewht denying myself since I need to weigh less than 210 by next Wednesday (shouldn’t be a problem) but now any carbs look amazing to me. processhead Love Oysters, used to get them $5 a dozen from a bar that was also a farm down outside of Dallas. My personal record was 5 or 6 dozen, I think I quit halfway through the 6th but can’t remember exactly. Lots of beer that night too I am sure!
Jamieson22 Pitboss, PK, dehydrator would be my guess.
hankus46 1st question is how much water are you adding to the meat when you are mixing it? Don’t add Super Bind as the gelatinous build-up is exactly what you would get. 1st, I’d try reducing the amount of water you are adding to the meat to the point where it is pretty difficult to stuff. Then I would add a binder like Sure Gel Meat Binder to help remove anymore water but also because from what you are describing I am guessing you are having some fat out happening and that will help prevent that. Also, make sure you are getting a really good mix on your meat. Make sure it is very sticky before you go and stuff it.
Then, I agree, go with either collagen or inedible collagen casings if you are having problems with those.
Finally, If you are going ONLY in the sous vide the entire time you won’t get the results you are wanting. it is going to need a drying cycle in a smoker with really good airflow for at least a bit and I would say longer than we would normally say. 130° is when meat is going to really start expelling water, if it is surrounded by water it won’t have the opportunity to dry out as much.
Closing thread, we went through and picked a BUNCH of options. We will be talking about it tomorrow on our live stream at 3 pm at waltons.com/live and we will have a poll!
Also, firearms thing didn’t actually get canceled. My wife needs some training from someone other than me and since shooting is involved I want to go too!
So, after what I am calling the cancelation vacation because my podcast on birds booze and buds got canceled, my hunting trip got canceled and I thought my firearms instruction session with me and my wife got canceled for tomorrow I decided it was time to dri k. Never had this before but I love Monty python so I thought I’d try it. Very good porter!
