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:

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.

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.

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!

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!

For those of you who can’t come, this is what our booth looks like!

So, you might have noticed Austin and I have not been on Meatgistics for a few days. That is because we were furiously working behind the scenes to get the new version of waltons.com (waltonsinc.com still works but as of now we are waltons.com!) and hoping to launch it today. Sadly, we had a few issues with payment processing so we are not going live today. Austin and I are looking at next Tuesday now so we can have everything perfect for it. If the payment processing gets fixed early enough today we MIGHT go live tomorrow, but in all likelihood, we will hold off until Tuesday.

Couple of new features of the new waltons.com will be A) you can use multiple coupons sometimes, 2 10% off coupons wont work, butif we have a free shirt or hat coupon and you want to use that with your 10% off you will be able to do so. B) infinite shopping lists. This means you could potentially create all the shopping lists you want for the entire year and then just go through and place the order as needed. C) Better connection to videos and meatgistics content. I am sure there are others but I need to get back and work on getting it live!

.22 magnum Henry lever action quail forever gun!!

So, we finally got Brett Walton and Kurt Carter ( he has a Meatgistics account but I will let him keep that private for now!) to sit down and trade old Walton’s war stories! We went way way way over time, it is by far our longest podcast. We toyed with the idea of breaking it up but instead, we will release the entire thing tomorrow. We hope you guys enjoy it as much as we enjoyed recording it!

Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

Deepwoodsbutcher I’d say screaming hot water access, STRONG sprayer, wash down station, easy to sanitize working surface, plan your trash well, meaning either mobile or multiple, different levels or ability to set some equipment higher than others. For example a stuffer that can ha dle having a bowl or at least a lug underneath the stuffing tube. Access to a clean and usually empty freezer space to cool meat.down, good places to get equipment out of the way quickly. Floors that are easy to clean and lastly LOTS of staging surfaces!

twilliams both terrible, bear just start chewing shark I’d probably die of fright!

beaver tail meatballs with trout cakes


Then bear Orso croquettes and the last one is the company that did the bear

It won’t let me post the panoramic view I took as it’s so large but my god is this amazing country.

My wife is going to be surprised when I tell her this is where we are retiring!

We drove, we left at 7 am on Wednesday and arrived at 2 am on Thursday! Booth is all set up and I am at a dinner for the big donnors I think? This is the most beautiful place ever. Here is the view

We recorded a podcast on the way up but the internet is so bad up here we are struggling to get it from us to PatrickB to let him process it. So it may, or may not be available tomorrow.

It is freaking gorgeous here!!

Shrimp with gauch steakhouse seasoning and soy sauce.
Might not look good but tastes amazing!!

GWG8541 What I liked about it was it has some actual habanero flavor, most Habanero seasonings are just straight heat!

A while ago Austin and I were talking about NDSU having an extension program online, well here is the 1st one. The 2nd is tonight, it is a lot of information, maybe they will break it up a little in the future, if not then buckle in and learn all you can!

https://www.youtube.com/watch?v=sIDAb9ndGEo

Clasko2 …What camera are you using?! PatrickB is always trying to get me to be able to take photos like that!