Now that I’ve received an official polo with my name, I guess the next thing should be wage talk.

I’m thinking something in the six figure category.
Austin, thoughts?

Just thinking about this while washing for the umtenth time. Guess we probably all have a piece of equipment we just can’t depart with. Here’s mine.

Should have thrown this years ago but,

Has seen the grill, smoker, oven and stovetop. Perhaps “magic” brownies back in the day.

Comfort thing? Who knows.
If it ain’t broke…

Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.

So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.

Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.

lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.

BTW, the cracked pepper is really good.

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!

A little Remus to smooth things over.

Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.

First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.

Ended up with 7# finished.

Did a quick 14# of burger per request.

25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. [email protected]

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer.

Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!

Tried hard not to finish this so I had a little taste at work tomorrow.

Really really good.

Some Evans didn’t hurt!

My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.


I’m jealous! He’s learned well.

cdavis said in Bacon Salty:

PapaSop that bacon looks great. Ribs look pretty darn good also . What salt%did you go with?

Using the Digging Dog farm calculator. It’s default setting for salt is 2%. Prior batch I used 1.75%. Went down to 1.5% on this one. About perfect for me.

Thanks all. Couldn’t have done all this without this community. So much knowledge here.

Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.

All sliced and packaged.

Well the bacon is out. Will let it cool awhile. Anxious to try it though.

As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.

Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.

Jonathon said in Black Raspberry Posts:

Guys, I have seen some posts about Black Raspberries and none of them, even the ones that are asking why they cant be seen are showing up. I have ZERO clue why but we are looking into it and will report back with…something? It is probably that Black Raspberry is one of your spy code-names and you’ve managed to block it somehow. Looking at you PapaSop !

Moi, LOL.

Jonathon said in I'm the new Social Media guy here at Walton's, what seasonings should I try?:

I told JustinT you guys would like him. He is already @Team-Blue so give up on that!

Funny, not seeing that next to his name. Hmm, thinking he knows who signs the checks.

JustinT
Welcome! Glad to have you here.
The first seasoning to know is “Willies”. Best snack stick ever.

Oh, and . This probably should have been a condition to your hiring…

Jonathon
Gotta have one. Large please.

Can’t wait to see you two in Ninja costumes on the next livestream!

Grimpuppy
Curious what you’re using for final grind.