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    1. Home
    2. Parksider
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    Parksider

    @Parksider

    Team Blue PK100 Power User

    Came from backwoods of PA raising and processing hogs
    Currently we process about 25 deer a year.
    Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
    Dried Venison-it's cured and cold smoked
    The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
    Equipment:
    8'x10' walk in cooler running off a coolbot
    30# hydraulic stuffer
    Minipak 31 vacuum sealer
    44# Weston mixer
    1.5hp Weston #22 grinder
    stainless steel tables-one has poly butcher block top
    Smokers: Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
    Newest edition PK 100 electric smoker

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    Joined Last Online
    Location Lima, NY Age 51

    Parksider Unfollow Follow
    Old-Timer Veteran Yearling Canning PK100 Team Blue Team Orange Power User Regular Contributors

    Best posts made by Parksider

    • Coolest Hat EVER!!!!!

      I want to say a HUGE THANK YOU to Jon and Austin for sending me a custom Team Blue Walton’s hat with my handle right on the side!!!
      The relocation to FL and job change has really put a dent in my hobby time but I hope I’ve helped some folks along their journey. Certainly unexpected but much appreciated!!! Love this group!Walton's hat.jpg

      posted in General
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      Parksider
    • All in a day's works, or two....

      Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.

      IMG_1436.JPG AA65D0D4-42FD-4747-A81B-6E716FD2C5F3.JPG 30C8C857-1E23-4798-B13E-9B238AA30FCC.JPG 9B318E59-1BE2-4BCD-986B-F6E9F21C8991.JPG

      posted in Bragging Board
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      Parksider
    • NY boys showing up for deer season

      Well my old NY crew was hard at it this past weekend as you can see by the picture. Got 9 deer off a single push. Puts the body count at 22 for the season. Our deer management area has a huge county park and conservative landowners that don’t allow hunting turns this spot into brown gold!
      And they still have tags to fill and I’m excited to see the next generation joining the fun!

      FBB6E8A9-61E4-4B45-A8AA-507C0BA3094A.jpeg

      posted in Bragging Board
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      Parksider
    • Meat Mixing

      If any of you follow my posts I CONSTANTLY complaining about manual meat mixing, meat mixers that break…blah blah blah…so this weekend I think I found the answer. My brother in law came through in a big way!!! Got this beauty as a belated Christmas present, Hobart A200 mixer and it even came with the Hobart cart!!! I can’t wait to cram 25# of meat in this and watch it extract some serious protein!!! So pumped!!!

      Hobart Mixer.jpg

      posted in Meat Processing
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      Parksider
    • I want to lodge a complaint...

      Jonathon Austin :man_raising_hand_medium-light_skin_tone: How can we have so many awesome people on this wonderful community and have the worst emoji’s ever!?! There isn’t even a sausage…how can I get my message clearly across to my meatgistics brethren without proper selection of emojis…just sayin’ 🦄 haha apparently emoji isn’t spelled with an “i” …:face_with_tears_of_joy: :face_with_tears_of_joy:

      posted in General
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      Parksider
    • RE: It was a Walton’s sausage weekend!

      :orangehat: We made a run Thursday night, 80# of venison/pork Black Run Original Sticks and 25# of Walton’s breakfast. Used 21mm casings and 26mm collagen for the breakfast. Had some trouble keeping them twisted but in the smoker on Friday.
      breakfast.jpg

      posted in Bragging Board
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      Parksider
    • RE: Meat Mixing

      Jonathon
      I’m going to take the 20# and 44# mixers out back and put them down!

      posted in Meat Processing
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      Parksider
    • RE: Use the Map Feature!

      Just because you’re paranoid doesn’t mean they aren’t after ya!!!

      posted in General
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      Parksider
    • RE: Meat Mixing

      This weekend was the dawn of a new day, pretty sure the earth stopped rotating for a split second here in ROC yesterday. I used the Hobart A200 mixer for the first time on a test batch. GAME CHANGER!!! I started hand mixing like everyone else and up through every mixer known to man with limited success becuase I like making sticks with cure in them and it turns to cement quickly. So I was able to score this mixer for free and knowing what I know now, I would have dropped $1,000 on one a while ago, even before upgrading the grinder. I’m not sure I’ll be able to keep up stuffing the big batches with this thing running behind me! I know they aren’t cheap but if you do any volume at all this truly is a game changer! #hindsightis20/20
      mixer.jpg

      posted in Meat Processing
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      Parksider
    • RE: Meat mixer

      Jonathon Joe Hell Wait till I get the Hobart mixer officially into the rotation and you’ll get to see a sweet video of a Weston 44 mixer packed with Tannerite!!!

      posted in Meat Processing
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      Parksider

    Latest posts made by Parksider

    • RE: Your favorite under promoted seasoning/rub?

      GWG8541 I’ve gone through 2 30oz containers and just ordered my third of the Excalibur steak and roast rub. Best combo of SPG and the right coursesness. Love it!!!

      posted in General
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      Parksider
    • RE: Walton's 50# mixer

      Hey guys, been a minute!!! Dropping in to order some steak spice and thought I’d see what’s going on in Meatgistis Land…
      I’ve owned and destroyed ever size mixer know to man. Even had a welder reinforce some of the parts to no avail.
      If you’re putting cure in the mix for ANYTHING you’re making just save your pennies, troll facebook marketplace and the auction site, find a closing grocery store or pizza joint and get a Hobart A120 mixer. They are designed for the stress of the restaurant business are are durable enough to last with knuckleheads like me running the snot out of them. Game changer for our entire operation.
      Hope everyone is well, FL is great but not processing just feels wrong…
      Joe Hell
      PapaSop
      twilliams
      Jonathon Tremblay
      Tex_77

      posted in Equipment
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      Parksider
    • Coolest Hat EVER!!!!!

      I want to say a HUGE THANK YOU to Jon and Austin for sending me a custom Team Blue Walton’s hat with my handle right on the side!!!
      The relocation to FL and job change has really put a dent in my hobby time but I hope I’ve helped some folks along their journey. Certainly unexpected but much appreciated!!! Love this group!Walton's hat.jpg

      posted in General
      P
      Parksider
    • RE: DIY walkin coolers.

      processhead Just take a picture with your phone and email it to yourself, then save and upload. That’s easier for me.

      Joseph 0 Back to the question at hand…I picked up a 10x8 walkin cooler and we put it on a cement slab outside. I run a 15k window AC unit with a coolbot controller. Works awesome, I put metal shelves on one side and we found an old fire escape ladder that we cut to make what looks like monkey bars. So we have the “ladder” running across the ceiling and set up 4 gambrels for deer, no problem, didn’t budge. I’ll see if i can dig up some pics. I had some on here before it got updated, i’m sure my instagram still has them. @black_run_bbq

      posted in General
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      Parksider
    • RE: Christmas in July! Monday!

      PapaSop Hey buddy, been a minute!!!
      I like the 6x10 bags for sticks-i put 6 roughly 6" sticks in each one…don’t want to give away too many at one time!!! The resealable bags are cool but too pricey for me.
      10x10 for sausage-easily fit 4 maybe 5 in each bag, perfect for one family meal.
      When I was trying to decide what size, ebay has some folks that sell 10 or 25 bags for next to nothing. Once I figured it out, I ordered cases from Waltons-better price than most of the other restaurant and processing sites.
      Couple tips:

      • keep a paper towel handy and keep the opening where you want to seal dry, just goes smoother.
        -don’t overfill the bags, just makes bad seals
        -make sure the bag opening is flat and lined up “square” even with each other, no wrinkles…the wrinkles will leak
        -freeze the sausage a bit first. They need to be stiff enough not to squish them. Don’t over freeze they will won’t come together to reduce air gaps in the bags.

      Hope this helps…stay well!!!

      posted in General
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      Parksider
    • RE: Butts: Grind & freeze, or freeze, thaw & grind for sausage

      I get boneless pork butts from Restaurant Depot. I buy 200# at a time. I grind and vac seal in 5 or 10 # bags. Works great. We also pack chunks of venison in 5# bags as we debone so it’s easy to defrost and make 25 or 50# batches.

      posted in Meat Processing
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      Parksider
    • RE: Grind once or twice??

      I only grind once through 3/8 plate but I like it chunky, then mix and stuff. When I do hot dogs we grinds 3x. Key to regrinding is cold meat. We grind, spread on a sheet tray and put it in the freezer to stiffen it up and put your grinding head in the freezer too. Keep it as cold as possible. You and the grinder to grind not smear.

      posted in Meat Processing
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      Parksider
    • RE: NY boys showing up for deer season

      gus4416 8H

      posted in Bragging Board
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      Parksider
    • NY boys showing up for deer season

      Well my old NY crew was hard at it this past weekend as you can see by the picture. Got 9 deer off a single push. Puts the body count at 22 for the season. Our deer management area has a huge county park and conservative landowners that don’t allow hunting turns this spot into brown gold!
      And they still have tags to fill and I’m excited to see the next generation joining the fun!

      FBB6E8A9-61E4-4B45-A8AA-507C0BA3094A.jpeg

      posted in Bragging Board
      P
      Parksider
    • RE: Tips for tying off sausage and hot dogs

      This isn’t an easy answer… there is no real good way to keep them linked other than putting them into a “globe”. Jon did a video and check out sausage linking on YouTube too. Best way I’ve found to get consistent is to use a sharpie on the stainless table and put 4 marks 6” apart. Twist every other link. If u want to hang them to smoke then use twine or zip ties to hold the link. Make sure u post some pics! Good luck.

      posted in Meat Processing
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      Parksider