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    2. Mike Sample
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    Mike Sample

    @Mike Sample

    Masterbuilt

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    Best posts made by Mike Sample

    • RE: I'm the new Social Media guy here at Walton's, what seasonings should I try?

      Justin T, glad to have you aboard.

      posted in General
      Mike Sample
      Mike Sample
    • RE: Bear sausage ....Smoke or Summer???

      I have eaten several back bear. I simply cook everything to an IT of 160. For me, anything less is just not worth the possibilities, BUT… As Rinella talks about on his show, getting trich is not that “bad” (I know, define bad). It just needs treated, then you’re a lifetime carrier. He stated he has no lasting side effects.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: Bear sausage ....Smoke or Summer???

      Jonathon So true, Rinella brings that up, saying something like, really, the only ones negatively affected by his contracting would be zombies that ultimately feast on him during the apocalypses.
      Love the Monty Python reference, who can’t use a little Monty in their everyday life!

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: LEM stuffer casing question

      Cabelas90 Thank you. I had found that chart the other day after digging in the site more. Appreciate your answering back.

      posted in Meat Processing
      Mike Sample
      Mike Sample

    Latest posts made by Mike Sample

    • RE: I'm the new Social Media guy here at Walton's, what seasonings should I try?

      Justin T, glad to have you aboard.

      posted in General
      Mike Sample
      Mike Sample
    • RE: Tell fat ratio visually?

      One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: Walton's Mixer with other grinders

      Nice Jeep in the background. CJ model?

      posted in General
      Mike Sample
      Mike Sample
    • RE: LEM stuffer casing question

      Cabelas90 Thank you. I had found that chart the other day after digging in the site more. Appreciate your answering back.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: Bear sausage ....Smoke or Summer???

      Jonathon So true, Rinella brings that up, saying something like, really, the only ones negatively affected by his contracting would be zombies that ultimately feast on him during the apocalypses.
      Love the Monty Python reference, who can’t use a little Monty in their everyday life!

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: Bear sausage ....Smoke or Summer???

      I have eaten several back bear. I simply cook everything to an IT of 160. For me, anything less is just not worth the possibilities, BUT… As Rinella talks about on his show, getting trich is not that “bad” (I know, define bad). It just needs treated, then you’re a lifetime carrier. He stated he has no lasting side effects.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: LEM stuffer casing question

      Thanks to all that answered. I appreciate the help.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: LEM stuffer casing question

      PapaSop, wish it was that easy. 1/2” is the smallest I have. Would like to use the 19 mm but looks like I’ll just use the 21mm.

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • RE: LEM stuffer casing question

      Thanks Glen, but a simple conversion is not the answer. While 19mm casings easily fit over a 1/2" tube when stretched out, the question is more centered around will the stacked, compressed, “out the the bag” casing slip in the tube. Not having any 21 or 19 mm collagen casing on hand to measure the inside diameter of the “out of package” casings, its hard to tell.
      Several times I have heard Johnathan state that a 21 mm will fit over a 12 mm tube; I question if that is 12 mm ID or OD.
      So, I will rephrase my question, Does anyone know what the ID of the 21 mm collagen casing and the ID of the 19 mm collagen casings are when they come out of the package, ready to slip on the stuffing tube? Mm or inch dimensions will be fine.

      Thank you

      posted in Meat Processing
      Mike Sample
      Mike Sample
    • LEM stuffer casing question

      I have a L*M stuffer and the tubes come in inch dimensions.
      What size casing, 19 or 21 mm, will fit on my 1/2" OD- 3/8" ID tube?

      Thanks

      posted in Meat Processing
      Mike Sample
      Mike Sample