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    1. Home
    2. M. Saboe
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    M. Saboe

    @M. Saboe

    Veteran PK100 Team Blue

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    Location Dubuque Iowa 52002

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    Best posts made by M. Saboe

    • RE: First time snack sticks and thermo processing

      Jonathon, please post what you find out from the manufacture. I had previously submitted a request for help from the group for a similar occurrence with my PK-100 and my first and only so far attempt to make snack sticks. I got some suggestions to try the next time but overall I came away with the conclusion that it can’t keep up with Iowa winters at either temp setting.

      posted in Meat Processing
      M. Saboe
      M. Saboe
    • RE: Pellet grill?

      I had a GMG first, then a Rec-Tec and currently a Yoder. Yoder is the not the cheapest but built solid. Yoder was the best decision for me.

      posted in Smoking & Grilling
      M. Saboe
      M. Saboe
    • RE: First time snack sticks and thermo processing

      Give Bill Rink a call, he is a service representative for PK. Cell # 920-370-1684 or 563-359-7967.

      posted in Meat Processing
      M. Saboe
      M. Saboe

    Latest posts made by M. Saboe

    • Patty paper sticks to the meat

      Any suggestions on how to make patty’s without having to paper stick to the patty? Both times the patty requires scraping the meat of the paper. Using Walton’s patty paper, LEM hand patty press and water added to the meat mix. Second attempt no water added.

      posted in Meat Processing
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      Jonathon Thank you

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      mrobisr I would appreciate reading any feedback you receive after Jon reviews the everlasting knife you sent him. The one I received last week does not fit either. So any feedback will let me know if I need to only return the knife or both the knife and speco plate.

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      Jonathon FYI, someone earlier mentioned putting the blade on backwards. The blade that comes with the #22 won’t fit on backwards either. The back side of the blade is much larger than the front. There must be a difference in the studs on the augers. I believe my grinder was one of the first shipment you received. I sure wanted to upgrade to the speco plates and knifes.

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      Jonathon Jon, I just received my #22 blade yesterday and it also does fit the Walton’s grinder. The auger shaft measures .51 and the hole of the blade is also .51. The standard blade which comes with the unit has a .53 opening. I sent a message to customer service last night regarding this.

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: #22 grinder knife

      Mrobisr Did you get your question answered?

      posted in Equipment
      M. Saboe
      M. Saboe
    • RE: PK100 (finally!)

      Jamieson22 -why do recommend to not use the 625W setting? curious

      posted in General
      M. Saboe
      M. Saboe
    • Encapsulated citric acid

      What happens if I held my summer sausage overnight before smoking after adding encapsulated citric acid?

      posted in Meat Processing
      M. Saboe
      M. Saboe
    • RE: Brats and sticks

      My local grocery store / meat counter has brisket on sale for a $1.99 a pound. Would brisket work well when making summer sausage or snack sticks? I would remove the beef fat and mix with a pork butt and extra pork fat to achieve, let say a 50/50 blend. Sorry if this has been asked before but I did a search and could only find the recommendation to use chuck roast as the recommended beef type.

      posted in Meat Processing
      M. Saboe
      M. Saboe