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    2. nicholls47
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    nicholls47

    @nicholls47

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    Location Montana Age 51

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    Veteran Yearling Canning

    Best posts made by nicholls47

    • Little weekend project

      I’m not much of a woodworker, but the wife loves Bigfoot, so decided to make her one and surprise her with it. Set it up right inside garage door-first thing she saw late last night when door went up-was a hit!AD63B3B3-A212-406F-801F-83E3203B158A.jpeg 973D5B51-792D-4638-A4D5-3993B9EDBD17.jpeg

      posted in Bragging Board
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      nicholls47
    • Hot dog “fix”

      So I have trouble when using cellulose hot dog casing keeping the hot dog twisted when going in smoker. Came up with an easy solution-little more time, but comes out with the traditional hot dog look. Just a quick wrap with bread twist ties

      • list item

      image.jpg

      posted in Bragging Board
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      nicholls47
    • Breakfast brats

      I’ve been making these for a few weeks now, and if not number 1 seller, a close 2nd.

      28 lbs ground pork
      1 package Holly pork sausage seasoning
      2.5 lbs hi temp cheddar
      2 lbs cooked bacon chopped fine
      2 bags of frozen potatoes O’Brien-you’ll have to cook these before mixing.

      Add cheese and potatoes at the end of mixing-potatoes tend to break up if added too early.

      Stuff, cool, enjoy! Goes well on a bun with some country gravy

      posted in User Recipes
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      nicholls47
    • Hatch brat addition

      Prob already been done, but I’ve been adding 505 roasted green chili in addition to the seasoning and it’s a big hit! I do only 1 cup per 10lbs, but really kicks it up! Also been adding it to breakfast links using the extra sage seasoning. Give it a shot!
      image.jpg

      posted in User Recipes
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      nicholls47
    • Jalapeño popper brat tweak

      Had a package of the jalapeño popper sausage seasoning I’ve been wanting to try out. Made 12 1/2 lb batch today that I really like!

      Added:

      2 lb cooked, chopped bacon
      2 cups 505 roasted green chili
      2 blocks cream cheese
      2 cups hi temp blue cheese

      Mixed, stuffed, cooked, and now a nap! Ha. The 505 gives it a little kick-worked we’ll I thought.

      posted in User Recipes
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      nicholls47
    • Another breakfast brat

      Had some left over ham to use up-came up w this recipe.

      5 lb ground pork
      1lb diced ham

      2 TB holly sausage seasoning
      5 eggs

      1/4 cup carrot fiber
      .75 lb cheddar

      I mixed the eggs and seasoning together for my slurry. Mixed w pork and then added the carrot fiber and mixed again. Finally mix in the cheese.

      Stuff, eat, enjoy! Everyone liked them

      posted in User Recipes
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      nicholls47
    • RE: Breakfast brats

      Not scrambled eggs, 1 dozen raw eggs. I add them to the seasoning before mixing instead of using water

      posted in User Recipes
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      nicholls47
    • RE: Hot dog question

      Thank you all for the replies! I’ll let you know how they turn out!

      posted in Meat Processing
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      nicholls47
    • RE: Hot dog “fix”

      Thanks! I did a coarse grind, then ran it through 3 additional times on a 3mm plate

      posted in Bragging Board
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      nicholls47
    • RE: Breakfast brats

      Not at all! I actually added 3 lbs so that the sausage flavor didn’t overwhelm the brat

      posted in User Recipes
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      nicholls47

    Latest posts made by nicholls47

    • Beyond meat

      A little embarrassed to even be asking this question, but here goes. Has anyone made any snack sticks with the fake meat? Someone asked me about it and thinking prob could, but???

      Would like to hear thoughts from you all

      posted in Meat Processing
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      nicholls47
    • Another breakfast brat

      Had some left over ham to use up-came up w this recipe.

      5 lb ground pork
      1lb diced ham

      2 TB holly sausage seasoning
      5 eggs

      1/4 cup carrot fiber
      .75 lb cheddar

      I mixed the eggs and seasoning together for my slurry. Mixed w pork and then added the carrot fiber and mixed again. Finally mix in the cheese.

      Stuff, eat, enjoy! Everyone liked them

      posted in User Recipes
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      nicholls47
    • RE: What did everyone cook today

      No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!

      posted in Bragging Board
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      nicholls47
    • RE: Interesting Question from a customer

      This is exactly what I do. I use temp probe in sticks to start-when sticks are done I put probe in summer sausage and set temp to 175. Have had no problems whatsoever. I also am not using ECA, and only half of the called for sure gel

      posted in Smoking & Grilling
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      nicholls47
    • RE: Taco snack sticks

      If you’ve got the time to let ‘em sit overnight, I say no. I don’t ever use unless I need to smoke right away

      posted in Meat Processing
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      nicholls47
    • RE: Chicken Pork and green onion sausage

      I’d consider it a tasty style sausage!!

      posted in Meat Processing
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      nicholls47
    • RE: Chicken Pork and green onion sausage

      Sounds tasty!!

      posted in Meat Processing
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      nicholls47
    • RE: Decembers Giveaway!

      And how do we enter the drawing?

      posted in Non-Food Related
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      nicholls47
    • RE: Walton’s Seasoning Choices

      Philly cheese and Chicago brats my 1&2 seller

      Jalapeño summer sausage w hi temp cheddar by far number 1

      posted in Meat Processing
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      nicholls47
    • RE: Taylor Pork Roll (or Taylor Ham)

      Wondering if I could make this and skip the ECA/ELA? I don’t care for the tang and don’t have any issue letting the meat cure overnight. Any thoughts on this?

      posted in Bragging Board
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      nicholls47