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    1. Home
    2. mrobisr
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    mrobisr

    @mrobisr

    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors

    Born again disciple of Jesus Christ that loves experimenting with all types of food.

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    Email [email protected] Location Cameron, Texas

    mrobisr Unfollow Follow
    Military Veterans Yearling Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Team Blue Power User Regular Contributors

    Best posts made by mrobisr

    • Friendship, Brothers of the Meat!

      If you are and old timer in this community or a new guy as I am this is what makes these folks the very best! I had commented about Kyle’s sauerkraut and had asked him questions about his recipe. Well fast forward he ask me for my addy and he sends me his homemade kraut and and says if you like it here is the recipe. Well I ate some out of the jar immediately upon opening the box and it was fantastic, but tonight I made it with potatoes, onions, and smoked polish kielbasa and it was absolutely wonderful.

      I have played with the idea of making my own kraut, but Kyle has made it clear that I have to, thanks brother you are the best.
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      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: What did everyone cook today?

      I used Dr Pain’s boudin recipe to make some boudin balls for our upcoming crawfish boil and I must say they are so delicious! This is the second tray that we put up, thank you for the recipe Dr Pain easy and very tasty.
      20220504_171927.jpg

      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: Kabanosy

      New batch, a little over 15lbs headed for drying. 20220222_223227.jpg

      posted in Meat Processing
      mrobisr
      mrobisr
    • RE: Meatgistics rewards

      Thanks Walton’s for the beautiful and very useful cutting board! Thanks Meatgistics members for making this such a fun place to hang out in.
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      posted in General
      mrobisr
      mrobisr
    • RE: Post your Meat P0rn!!

      Finally remembered my dry cured genoa salami, wanted to pull it at 35% weight loss, but it actually ended up being 40%. While there is a slight dry ring it is totally acceptable for 40% and it will completely go away after being in fridge for a couple weeks aging. The taste was very good and the texture was actually amazing, next pepperoni.

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      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: What did everyone cook today?

      Chicken fajita tacos loaded with fresh cilantro from my garden.20220416_105840.jpg

      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: Potassium sorbate vs. Mold 600

      2 Spanish Lomo are now added to the chamber.
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      posted in Meat Processing
      mrobisr
      mrobisr
    • RE: What did everyone cook today?

      Thanks Walton’s for the high speed low drag cap!20220222_171208.jpg

      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: Weekend project.

      Had and extremely busy weekend, but managed to get Kabanosy (another thread) and Polish smoked sausage done, thanks you guys you are a real motivation.

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      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: Roll Call (Start Here First)

      Sorry I put the cart before the horse as I posted first and then came in to introduce myself. Been making sausage, jerky, and ham on and off for 45 years 2 of which was professionally at a large turkey plant, but have decided to come back to the art. I love the traditional foods and recipes, but I also love to experiment and try new recipes. I use the K.I.S.S method (keep it simple stupid) and Occam’s razor (the simplest explanation is usually the right one). I am a born again disciple of Jesus Christ and if I offend you I promise you that was not my intention, but simply my poor writing skills rearing their ugly head.

      posted in Roll Call
      mrobisr
      mrobisr

    Latest posts made by mrobisr

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

      JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

      posted in General
      mrobisr
      mrobisr
    • RE: Canning

      tarp Looks very good.

      posted in General
      mrobisr
      mrobisr
    • RE: Meat Matters May 12th to the 18th, 2022

      Tex_77 Thanks for the update Tex, it appears that by end of summer things might get very interesting.

      posted in Blogs
      mrobisr
      mrobisr
    • RE: Garden's up and growing nice.

      johnsbrewhouse Thank you I’ll try that on the fall garden and see if it fixes the problem.

      posted in General
      mrobisr
      mrobisr
    • RE: Self-Reliance: How do you?

      RafterW Sounds like a solid workable plan to me.

      posted in General
      mrobisr
      mrobisr
    • RE: The Burger Thread

      GWG8541 Now I’m hungry, fantastic looking burger.

      posted in Smoking & Grilling
      mrobisr
      mrobisr
    • RE: What did everyone cook today?

      calldoctoday Oh my that looks good!

      posted in Bragging Board
      mrobisr
      mrobisr
    • RE: Gardening, canning, pickling and everything related

      johnsbrewhouse I’m sorry my friend my heart goes out to you guys.

      posted in General
      mrobisr
      mrobisr
    • RE: Jalapeño Popper Sausage - Good

      Grimpuppy They look terrific.

      posted in Meat Processing
      mrobisr
      mrobisr
    • RE: Self-Reliance: How do you?

      RafterW I have 30 Bielefelders at 5 weeks, good looking chicks.

      posted in General
      mrobisr
      mrobisr