Controversial posts made by Jonathon

julian Yeah, I want to leave it on so that people can express what they don’t like from a Walton’s employee, a good way to get some negative feedback if it is needed from the community. Plus, a downvote isn’t a death notice or anything, I’d imagine I have more downvotes than all other users combined.

Ill tell you what, do people really want it turned off? I just put it on the next podcast schedule, if we can generate a 90% stated desire for it to be turned off I will at least bring it up to Austin, in the end, this is your guys site as much as ours.

I tried to tell Austin about the skill level difference between TCU and Georgia was about the same as between KSU and Alabama, he didn’t want to hear it. When it comes to teams other than Notre Dame and their immediate opponents I have a better eye for College Football than he does, even if he likes it more.

cdavis That looks amazing man, you should be set for a while!

FYI I bought tickets, so don’t be surprised when I win multiple guns!

Dr_Pain I’d not do that, I’d stick with the Beef MIddles cause I don’t think the moisture transfer rate for the 4.6 in x 24 in Fibrous Red Bologna Casing is going to work here. I might be wrong. @Dry-Cured-Sausage anyone ever use these?

Austin Heavy levels of copium!

Sounds like a pretty great vacation, Ham Museum aren’t words you generally expect to hear together but it sounds awesome!

Joe Hell Does he think that the actor Samuel L Jackson is the G.O.A.T (Greatest Of All Time)? Because there is an argument for that, I beleive he is still the actor who has been in movies/franchises that have made more money than any others. Think about it, Marvel, Jurrasic Park and Star Wars, The Incredibles, Kill Bill, Die Hard, Excorcist and even the god awful Triple X vin diesel series…right there that would be at the top of the list…then add in individual movies like Pulp Fiction, Django Unchained, Hateful 8, GOODFELLAS. It’s hard to find any other actor with a pedigree that good right?

This had something to do with meat processing somewhere right?

s.a.m He goes for at LEASt 2 hours of walks a day, so it can’t be more exercise right? If it is I’m gonna have to find a different job!

I am working! Trying to at least! The constant updates from bocephus help. Also Tex_77 I am curious as to why you and Austin are as confident against Alabama as you are

jramey I haven’t every noticed a difference other than a cold-smoked one might have a strong smoke flavor as it has generally spent a few days being smoked. There are some purists though who would insist that they can absolutely tell the difference and they might be right. My pallet just isn’t that sophisticated I guess!

Departing Contestant Lol I have no clue! Feel like I am missing something here! It’s too late on a Friday to be witty! Have a good weekend everyone!

Tex_77 Somewhere I imagine you have a text file that says “Jon’s answers” and they are just copied and pasted into the answers! Nicely answered BUT YOU"LL never catch me!

Richard Belanger I am guessing you have a pretty drastic difference in temperature range from the top to the bottom, that would explain your issue with one side being way overcooked. Do you have an ambient temp thermometer that you can use to test different areas in your smoker?

Tim Salois Yup, you wont have any problems as you are brining it! Good luck and post pics!

wvhunter1965 I’ve never done this before, I am going to talk to our application specialist and I’ll see if he knows anything and get back to you

Tex_77 Isn’t that a little basic though? Yes, I know it’s probably the best way but I am looking for something different. Depending on how many we get I should have somewhere around 30-40 oz or 2 lb of dove breast. Unless I do a 50/50 mix with pork I don’t think I can do sausage out of it, though that is what I really want to do…

mars Yeah 12 hours is the best but no more than 3 days really. Technically the sure cure will be effective up to 7 or so days but there are a lot of unmanageable factors involved that could cut that down drastically.

PapaSop Looks good and yes, I can see the Wild Game Shaker not being the best choice for a fresh beef patty! If it had been frozen a few times and needed to be seasoned heavily then maybe but fresh beef like that shouldn’t need much to be awesome in my mind.

A few things, I am now of the opinion that 70% beef 30% pork and adding some beef marrow makes the best burger. I’ve done this a few times in the last week and the results have been amazing. Also, for anyone looking to try something “odd” then the Wild game seasoning is good on Granny Smith Apples! Now, I believe Austin will STRONGLY disagree with that statement but he is just wrong, and that is okay, he can be allowed to have an incorrect opinion from time to time!

JohninPa With what Unionguy1019 just added I would strongly consider tossing the meat.