Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • 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. pr0wlunwoof
    • Profile
    • Following 0
    • Followers 1
    • Topics 17
    • Posts 285
    • Best 155
    • Controversial 1
    • Groups 4

    pr0wlunwoof

    @pr0wlunwoof

    Regular Contributors

    270
    Reputation
    187
    Profile views
    285
    Posts
    1
    Followers
    0
    Following
    Joined Last Online

    pr0wlunwoof Unfollow Follow
    Veteran Yearling Team Blue Regular Contributors

    Best posts made by pr0wlunwoof

    • Smoked Butts and Sous vide ribs.

      Well its my daughters 2nd bday and BBQ is on the menu. Smoked 2 butts last night and will be dropping some ribs in the sous vide here in a few. My girlie loves Smoked meat or as she calls it nummy nummy.

      I let her open a present earlier last week as I needed to borrow it. She was ecstatic.

      posted in Smoking & Grilling
      pr0wlunwoof
      pr0wlunwoof
    • RE: What did everyone cook today?

      Some chicago bratz.

      20220814_174812.jpg 20220814_171339.jpg 20220813_151647.jpg

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: What did everyone cook today?

      Cooked up some kielbasa today.

      20220820_164530.jpg 20220820_163921.jpg

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: Meat processing table.

      Got the top attached. Definately not commercial grade, but still a nice addition.

      20200909_144412.jpg

      20200909_144415.jpg

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: No Humor Catagory

      Chef . I hear ya. My wife wanted to know what our 1 year old daughter was getting for her 2nd birthday. I said a sausage stuffer and mixer. She got a little upset and asked what she was gonna do with those. I then reminder her of the box she plays in all day that my kamado smoker came in.

      posted in General
      pr0wlunwoof
      pr0wlunwoof
    • RE: Sheboygan Brats

      TexLaw Ditto on the grams. Measuring and converting 1/16th of a lb takes way to much time.

      posted in User Recipes
      pr0wlunwoof
      pr0wlunwoof
    • RE: What did everyone cook today?

      Today was stuffed pork tenderloin.

      20200827_173032.jpg

      20200827_181639.jpg

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: Lump Charcoal

      Chef

      That is a very nice cooker. You must cook for entire Armies. Fortunately I do not have that many friends or I would have my whole paycheck going towards feeding them. This is my little cooking space with my other cooker I built, a reverse flow tow behind from an old 120 gallon propane tank. It also has a gas burner down the middle which helps it double as a grill for burger burns. I am still in hobby land, but maybe one day I will get to play for a living.

      Cooking area (2).jpg

      posted in Smoking & Grilling
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Ok. It looks like a success at this point.

      20220910_182500.jpg

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Can you make bacon from sliced belly

      Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.

      Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.

      Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof

    Latest posts made by pr0wlunwoof

    • RE: Buffalo Chopper for sausage making.

      wdaly yeah it was a success. Cant wait to get at it again.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      It might be the most delicious piece of meat I have ever cooked. I told the wife I needed to test it alone just in case.

      20220911_105608.jpg 20220911_104934.jpg

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Ok. It looks like a success at this point.

      20220910_182500.jpg

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Austin appreciate your help. I will take it to 138 then icebath and fridge over night for slicing tomorrow.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Its on the smoker. Anyone have a recommended IT for my given situation. Recipe says 138, but Im thinking 145 to 155. If I render fat I just live with it.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Austin thats sound advise. I am just gonna process it at 160. That should protect against surface bacteria if the nitrates didn’t get everything. Wont be perfect but better than throwing it out.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      It weighs almost to the gram what it weighed after injecting last night.

      At this point I am thinking another soak at 50% is the way to go. So 1lb of cure and 1 gallon of water and another overnight soak.

      Anyone have any thoughts?

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      Austin Thats a good idea.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      I think i am gonna make another 50% solution and soak it again.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof
    • RE: Messed up bacon cure.

      So i cut the original solution that was 50% with double the water by weight making it a 25% solution.

      posted in URGENT 911
      pr0wlunwoof
      pr0wlunwoof