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    2. jsaaz23
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    jsaaz23

    @jsaaz23

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    Best posts made by jsaaz23

    • Hotdogs yesterday kielbasa today!

      25E29443-C856-4934-A37D-2FEF2F77D4B9.jpeg

      posted in Bragging Board
      J
      jsaaz23
    • Smoked Franks!

      Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good! 7597297C-B981-46B7-9A8B-314871804176.jpeg

      posted in Bragging Board
      J
      jsaaz23
    • RE: Hotdogs yesterday kielbasa today!

      Jonathon Thank you, it was a beautiful weekend to make some sausages they turned out great! Thank you Walton’s making it possible to make great tasting products.

      posted in Bragging Board
      J
      jsaaz23
    • First batch of Jalapeño snack sticks!

      Great flavor with just the right amount of heat!1DDC5BC8-084B-4F65-9E99-43C01687E2DD.jpeg

      posted in Bragging Board
      J
      jsaaz23
    • Habanero and Mango Chicken Brats

      BA7B1C33-0F1D-4E93-95B4-384924E642E0.jpeg

      Did a small batch of Habanero and Mango brats using 5 pounds of ground thighs and legs with a little breast meat, sure gel for binder and about a half cup of water. Stuffed in natural hog casing. Turned out great, nice heat and flavor. Will definitely be doing more of these.

      posted in Bragging Board
      J
      jsaaz23
    • RE: First batch of Jalapeño snack sticks!

      Jonathon I used 80/20 Beef/Pork with 80/20 lean/fat. The strings have really two purposes, one is to hang them from hooks in the smoker and the second is just appearance.

      posted in Bragging Board
      J
      jsaaz23
    • RE: Smoked Franks!

      PapaSop the coarse one were with a 6mm grinding plate the fine was with a 3mm plate. I liked the coarse but thought the fine was a little bit better.

      posted in Bragging Board
      J
      jsaaz23
    • RE: Habanero and Mango Chicken Brats

      This was my process, I deboned and ground up chicken thigh quarters (legs and thighs) with a med plate and add in a couple plump chicken breasts to get 5 lbs of ground chicken. I went with 9.5 oz of the Habanero and Mango Excalibur seasoning and 1.2 oz of sure gel with about a 1/2 cup of water. Mixed thoroughly then ran it through the stuffer into 30-32 mm natural hog casing. Turned out great. They have some zip to them but was a great alternative to pork brats.

      posted in Bragging Board
      J
      jsaaz23

    Latest posts made by jsaaz23

    • RE: Habanero and Mango Chicken Brats

      This was my process, I deboned and ground up chicken thigh quarters (legs and thighs) with a med plate and add in a couple plump chicken breasts to get 5 lbs of ground chicken. I went with 9.5 oz of the Habanero and Mango Excalibur seasoning and 1.2 oz of sure gel with about a 1/2 cup of water. Mixed thoroughly then ran it through the stuffer into 30-32 mm natural hog casing. Turned out great. They have some zip to them but was a great alternative to pork brats.

      posted in Bragging Board
      J
      jsaaz23
    • Habanero and Mango Chicken Brats

      BA7B1C33-0F1D-4E93-95B4-384924E642E0.jpeg

      Did a small batch of Habanero and Mango brats using 5 pounds of ground thighs and legs with a little breast meat, sure gel for binder and about a half cup of water. Stuffed in natural hog casing. Turned out great, nice heat and flavor. Will definitely be doing more of these.

      posted in Bragging Board
      J
      jsaaz23
    • RE: Hotdogs yesterday kielbasa today!

      Jonathon Thank you, it was a beautiful weekend to make some sausages they turned out great! Thank you Walton’s making it possible to make great tasting products.

      posted in Bragging Board
      J
      jsaaz23
    • Hotdogs yesterday kielbasa today!

      25E29443-C856-4934-A37D-2FEF2F77D4B9.jpeg

      posted in Bragging Board
      J
      jsaaz23
    • RE: ECA or Smoked Meat Stabilizer for venison summer sausage?

      I’ve used ECA in my regular summer sausage and like the tang but I just wondered if it be too much with venison.

      posted in Meat Processing
      J
      jsaaz23
    • ECA or Smoked Meat Stabilizer for venison summer sausage?

      First time making venison sausage. My son gave me 5lbs of venison roasts. I’ve used the H summer sausage seasoning in making beef/pork summer sausage and really like it. But I was wondering if the ECA would create a weird tang with the venison? ECA or Smoked Meat Stabilizer for venison summer sausage?

      posted in Meat Processing
      J
      jsaaz23
    • RE: Smoked Franks!

      msalmon I used all beef on these, a 80/20 blend with the Walton’s Frank and bologna seasoning. They have a very nice flavor. I wouldn’t hesitate to put pork in them next time.

      posted in Bragging Board
      J
      jsaaz23
    • RE: Smoked Franks!

      KansasDad I used the removable cellulose casing, they came off really easy.

      posted in Bragging Board
      J
      jsaaz23
    • RE: Smoked Franks!

      PapaSop the coarse one were with a 6mm grinding plate the fine was with a 3mm plate. I liked the coarse but thought the fine was a little bit better.

      posted in Bragging Board
      J
      jsaaz23
    • Smoked Franks!

      Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good! 7597297C-B981-46B7-9A8B-314871804176.jpeg

      posted in Bragging Board
      J
      jsaaz23