Navigation

    Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. PapaSop
    • Profile
    • Following 9
    • Followers 13
    • Topics 51
    • Posts 2476
    • Best 1216
    • Groups 6

    PapaSop

    @PapaSop

    Team Orange Power User Veteran

    2307
    Reputation
    2090
    Profile views
    2476
    Posts
    13
    Followers
    9
    Following
    Joined Last Online
    Location Eau Claire, Wi

    PapaSop Unfollow Follow
    Veteran Yearling Masterbuilt Team Orange Power User Regular Contributors

    Best posts made by PapaSop

    • Walton's employee??

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

      PXL_20220119_193207004.jpg

      I’m thinking something in the six figure category.
      Austin, thoughts? 🤔😉😯😂:orangehat:

      posted in General
      PapaSop
      PapaSop
    • So it's old...

      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.

      PXL_20220223_220447518.jpg

      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…

      posted in General
      PapaSop
      PapaSop
    • RE: Meatgistics Shirts Giveaway for Kids

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

      PXL_20210220_183454759.jpg

      I should sign them up now… Hmm :orangehat:

      posted in Non-Food Related
      PapaSop
      PapaSop
    • RE: Bacon Salty

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

      PXL_20211219_143709683.jpg PXL_20211219_151511388.jpg PXL_20211219_152622732.jpg

      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.

      posted in General
      PapaSop
      PapaSop
    • RE: My Appeal to Walton

      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”

      :orangehat: :bluehat:

      posted in Non-Food Related
      PapaSop
      PapaSop
    • RE: What did everyone cook today?

      On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!
      PXL_20211201_235333978.jpg PXL_20211202_000003618.jpg

      A little Remus to smooth things over. 👍

      posted in Bragging Board
      PapaSop
      PapaSop
    • Freezer purge.

      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.

      PXL_20210919_143110431.jpg PXL_20210919_152441489.jpg PXL_20210920_155126886.jpg PXL_20210920_225905316.jpg
      Ended up with 7# finished.

      Did a quick 14# of burger per request. PXL_20210922_182020355.jpg

      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.

      PXL_20210923_185614948.jpg

      PXL_20210923_190022903.jpg
      PXL_20210923_161003792.jpg PXL_20210923_192850544.jpg PXL_20210923_194105767.jpg PXL_20210923_213846809.jpg

      posted in Meat Processing
      PapaSop
      PapaSop
    • January meat run.

      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.

      IMG_20200110_143830-756x1344.jpg IMG_20200110_151757-756x1344.jpg
      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.

      IMG_20200111_120404-1344x756.jpg
      Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

      IMG_20200111_141850-756x1344.jpg
      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.

      IMG_20200112_105649-756x1344.jpg IMG_20200112_105930-756x1344.jpg
      Had these stuffed so tight one split where the meat probe went in. That’s a first.

      IMG_20200112_145304-756x1344.jpg
      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]

      IMG_20200112_152317-756x1344.jpg IMG_20200112_161233-756x1344.jpg

      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. 🍻

      posted in General
      PapaSop
      PapaSop
    • RE: What did everyone cook today?

      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!
      PXL_20211014_213349727.jpg PXL_20211014_225012194.jpg

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

      Really really good.

      PXL_20211014_225337034.jpg PXL_20211014_225613147.jpg

      Some Evans didn’t hurt! 😉👍

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

      My son just sent a couple pics from today. I wasn’t able to attend this year. Willow River State Park.
      image000002.jpg
      image000000 (1).jpg image000001 (1).jpg
      I’m jealous! He’s learned well.

      posted in Bragging Board
      PapaSop
      PapaSop

    Latest posts made by PapaSop

    • RE: Bacon Salty

      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.
      PXL_20220522_140721422.jpg PXL_20220522_145305265.jpg

      posted in General
      PapaSop
      PapaSop
    • RE: Bacon Salty

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

      PXL_20220521_180800692.jpg

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

      PXL_20220521_173401857.jpg PXL_20220521_180858598.jpg

      posted in General
      PapaSop
      PapaSop
    • RE: Bacon Salty

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

      PXL_20220521_131121570.jpg PXL_20220521_141425660.jpg

      posted in General
      PapaSop
      PapaSop
    • RE: Black Raspberry Posts

      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.

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

      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. 🤔 🤣

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

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

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

      posted in General
      PapaSop
      PapaSop
    • RE: Pre order Preamble

      Jonathon
      Gotta have one. Large please.

      posted in General
      PapaSop
      PapaSop
    • RE: 17" Tuna Slicing SWORD from Dalstrong

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

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

      Grimpuppy
      Curious what you’re using for final grind.

      posted in Meat Processing
      PapaSop
      PapaSop
    • RE: Drink of Choice

      Although have not tried, glad to see Mr. Jameson got on board with @Team-Orange.
      PXL_20220513_151814331.jpg

      :orangehat: :orangehat: :orangehat: 👍

      posted in General
      PapaSop
      PapaSop