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    2. mswoody6.4
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    mswoody6.4

    @mswoody6.4

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    Best posts made by mswoody6.4

    • RE: Octopus! Will it BBQ?

      If you’re going to try clams I suggest steamers or as we on Long Island call them p**s clams because when you bbq them they will open up when fully cooked . The ones that don’t throw out they are dead and are poisonous. use a mix of lemon , butter and garlic.MMM,MMMM

      posted in Will It BBQ?
      M
      mswoody6.4
    • RE: Number one rated smoked sausage

      Austin;
      I used to work in a butcher shop years back and it depended on the time of year for sausage flavors, but in the summer Sage flavored sausage was no.1, preceded by tomato and cheese fall and winter were the Italian, because of the holidays, Italian hot sausage was all year round. So the time of year can dictate the sausage flavor. There are a lot of sausage recipes out there, just remember where you live and the time of year. ( These sausages are what was sold out of the shop on Long Island and may differ in Iowa, Alabama, etc.)

      posted in Meat Processing
      M
      mswoody6.4

    Latest posts made by mswoody6.4

    • RE: Swedish Potato Sausage

      Departing Contestant is that 1 tbs or tsp

      posted in Meat Processing
      M
      mswoody6.4
    • RE: Swedish Potato Sausage

      how much allspice?

      posted in Meat Processing
      M
      mswoody6.4
    • RE: Jambon persillé

      Jonathan
      this looks like a type of head cheese and therefore is usually eaten as a sandwich or as a simple type of dish. The difference is that head cheese is made with the parts of a steers head ( the lips, tongue cheeks etc. ) this looks more like normal cold cuts, both are encased in a type of gelatin.

      posted in Meat Processing
      M
      mswoody6.4
    • RE: Double Freezing meat

      I work with food all day and the only time meat is recommended to refreeze is after it is cooked otherwise you run the risk of Salmonella poisoning and it is not a fun thing to have. I had it twice from seafood and once from eggs

      posted in Meat Processing
      M
      mswoody6.4
    • RE: Octopus! Will it BBQ?

      If you’re going to try clams I suggest steamers or as we on Long Island call them p**s clams because when you bbq them they will open up when fully cooked . The ones that don’t throw out they are dead and are poisonous. use a mix of lemon , butter and garlic.MMM,MMMM

      posted in Will It BBQ?
      M
      mswoody6.4
    • RE: Octopus! Will it BBQ?

      Austin & Jonathon
      A preboiled octopus is already cooked, seafood such as octopus, squid,shrimp, etc when reheated to much, when eaten tend to chew like rubber. You should try bbqing these item’s fresh. It will give you a better prospective as will it bbq. Where I work every chef and cook will not reheat shrimp, squid, octopus, etc. Due to the fact that it will become tougher to chew.

      posted in Will It BBQ?
      M
      mswoody6.4
    • can't post on your contest after watching candy will it bbq?

      tried to post mangoes will it bbq?

      posted in General
      M
      mswoody6.4
    • RE: Number one rated smoked sausage

      Austin;
      I used to work in a butcher shop years back and it depended on the time of year for sausage flavors, but in the summer Sage flavored sausage was no.1, preceded by tomato and cheese fall and winter were the Italian, because of the holidays, Italian hot sausage was all year round. So the time of year can dictate the sausage flavor. There are a lot of sausage recipes out there, just remember where you live and the time of year. ( These sausages are what was sold out of the shop on Long Island and may differ in Iowa, Alabama, etc.)

      posted in Meat Processing
      M
      mswoody6.4
    • RE: Recommended cheese for Buffalo Snack Sticks

      Jonathon I also
      found that crumbles such as goat, feta, gorganzola, and bleu cheeses mixed in with the meat along with whatever seasonings you like does a really nice job. You can also try some of the harder cheeses like assiago parmasan, or romano grated and mixed in

      posted in Meat Processing
      M
      mswoody6.4