I am so glad I found this post. Every month I am unsure of what day it willl be on. Are you going to send out email reminders the day before AND/OR the day of??? I tell my friends too and there have been a couple of times we missed it. It is always a great time with you guys on the Livestream.
P.S. Are you going to do any new “WiLL IT BBQ?” ? I believe that is how I first came across Waltons (those many years ago). Those were a blast. It was so creative, experimental and fun to see what other users suggest or could get you guys to try in addition to your own ideas
Jonathon It seems I am having the same issue as lamurscrappy in some of the orders not showing up under my account. I received an order yesterday but no record of it in my account. Were you and Austin able to figure out the issue?
Jonathon Should have tried to barter with them for some jerky or sausage for the repairs. I just put two axles in my 91 Camry for $200 and 2 hours of my time, also pulled the distributor and put a new seal on it. The shops are way to high anymore and I can still turn wrenches.
Just a reminder, the winner of this has their choice between the standard GC, the Patty maker or we have a 7 lb Stuffer from a different vendor that we don’t have a use for, so the winner can also get that!
First thanks for the video I really loved this and wow that’s a huge difference with the soaker towel to get to 40+% RH. I few questions:
Was the water preheated before adding it to the water pan? If so what temperature? Was it taken to boil point?
The information you gave is not sufficient to get the relative humidity … the calculator you referenced calls for entering temperature and dew point, your instructions say to use the calculator with wet bulb and dry bulb temperature readings. Dew point requires a calculator also, it requires wet bulb and dry bulb temperature. Most wet bulb dry bulb charts online only go up to about 130 F. Can you provide a link for a calculator you use for smoking with wet bulb an dry bulb capability to 212 F?
Can you point to any information how you could do such an experiment for smoking temperatures above 212 F such as 250 F? Everything changes after 212 F when it comes to humidity and I have been searching for a method to get RH at a smoking temperature of 250 F. I do not have access to expensive professional smoke house monitoring systems so this would be something for us small guys!
Jonathon That is not good. I used to be able to go 2-4 days straight without sleeping or leaving work to get a critical project done, either design or hands on, or reports on critical projects. I can’t do it anymore, but also sleep too much in my opinion anymore & don’t get enough done any more either. We are glad you got a decent night’s sleep finally & don’t keep doing that either, it is not good for you.
kenneth Thanks for leaving the land of the “lurkers” and entering as a poster! John Belvedere am I crazy or is it Long Island? If so, stay away from Rockaway beach apparently! Some woman lost 20 lb of flesh to a shark attack!!
A friend of mine is a NYC police 1st responder. He shared a pic of the bite and it’s gruesome. As for being a lurker I’ve been here upvoting posts. Been a little busy, last years kitchen and dinning renovations has been replaced with backyard patio paver project and planning for a living room total rip down and rebuild. Just to whet your appetite here is a pic of the Bresaola that I’m currently drying in my chamber. Should be ready in another 6-8 weeks.IMG_0090.jpeg
I had a few people on…interesting. Austin and I will try to figure it out during our meeting today. Sorry guys, we stuffed 3 different types of sausage with the 30 lb and I hand mixed 40 lb of sausage in 3 batches. You missed me complaining about cold hands!
I can’t believe I got so lucky, but I sure won’t complain. Thank you Jonathon/Waltons. I’m going to try my hand at making some summer sausage. My oldest brother, who got me interested in sausage making, has made summer sausage but I have never given it a try. I just put my order in for the fixings.
I have added the 100 lb units to the seasoning calculator on waltons.com. You can go to any seasoning page and use the calculator by using the drop-down menu or you can go to the seasoning you are looking to calculate and it should default to that seasoning! Drop us a note if we missed any.
Deepwoodsbutcher I have not even hardly even used the old one as of yet, so I think I’ll just have to struggle through with my yellow one, plus my bayou classic and the cheap green plastic ones that comes with the jar of marinade by Chef Paul someone from down south.
Thanks!! I kind of thought the same thing, but the smoke has some weird chemical smell to it because of what I assume they’re using to try and contain it… kind of like putting heating pellets into your Traeger instead of food pellets lol. I hope your family has a nice Canada day and that everyone gets outside for a ,(hopefully) smoke free 4th of July down there.
My wife and kids when they were younger always wanted the mild but now I just make the hot Italian. I make them into brats and add high temp cheddar cheese to about half of it. It gives it a creamy Italian flavor that the kids LOVE.
bocephus I don’t know how that happened & they would have been some good ones as I did that regularly every year. I think it may have been because we ended up moving with a fast transfer with a drawn-out move. Unfortunately, it looks like two of them lost their seal as although they seem sealed, the lid dimple pops up & down. On the third one, it is still completely sealed. I wish someone could tell me the stuff was still good & safe & would have turned to brandy anyways, without fermentation, etc. but I think that would be a good stretch of wishful thinking.
If we can get this working well then the cost savings people could realize are serious. The smooth bags are much less expensive and they actually form to the food better. If anyone hits it perfectly let me know and post your full process in its own thread!
Tex_77processhead They were absolutely delicious and oddy for maybe the first time ever they were just as good the next day! I pigged out on them in the morning! The Sweet Heat ones were the least favorite, the sauce is heavy on mustard and that has a tendency to cook out. Other two were awesome!
Hey guys, we have activated the function that will show someone’s oldest 3 posts in their biography. So, click on your bio to see your oldest, and for anyone wanting to see someone else’s just visit their bio. I wish mine had been more exciting!
GWG8541 I haven’t broke it in yet. I got it on gunbroker for $285…hard to say no to that! It was used but it looks like its only seen a magazine or two, I found 18rd magazines on the aftermarket and purchased two.
Jonathon Well, I tried the fix on Edge to see if I could get rid of that issue of not being able to log in sporadically the past several weeks. At first I thought it worked, but then all of the sudden that “Looks Like Your Session has Expired” error & “Looks Like Your Connection to Walton’s has Been Lost” error came up again & went into a loop that I could not get out of. Finally was able to log in this evening again with no problem.
Hey guys, few things. 1st, free standard shipping tomorrow with coupon code FREEAPRIL on any order over $100 on waltons.com
2nd, we are going to start posting a deal in this section that is good for Meatgistics members only. If you see this, you are only seeing it because you are behind the login wall. So, use coupon code freewaltons to get a free shaker of Walton's Ultimate Steak and Roast Rub Seasoning and a free shaker of Mojo Citrus on orders over $50.
Don’t share this with the unclean masses who don’t log in to Meatgistics. You guys are getting this because you are special!
Some months it will be a % off orders, some months it will be free shipping and some months it will be free products but they should show up every month in the Member Specials section around the 1st of the month.
I have always loved waltons! I do lot of buying through ya’ll! I am super excited that I found this!!