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    1. Home
    2. Ridley Acres
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    Ridley Acres

    @Ridley Acres

    Wisconsin

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    Location Beaver Dam WI

    Ridley Acres Unfollow Follow
    Wisconsin Veteran Yearling Cast Iron Canning Dry Cured Sausage Team Orange Power User Regular Contributors

    Best posts made by Ridley Acres

    • Celery juice powder brined ham

      Christmas ham brined in celery juice powder for cure.

      16oz salt
      8oz honey (home harvested)
      8oz brown sugar
      1oz
      Celery juice powder
      8lb fresh pork leg (home slaughter)

      IMG_20211101_215113919.jpg

      IMG_20211216_193231604.jpg

      IMG_20211216_222748587.jpg

      My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.

      Cut crosshatch in fat cap. Slathered a coat of glaze.
      Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.

      Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard

      IMG_20211224_160525828.jpg

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      posted in User Recipes
      Ridley Acres
      Ridley Acres
    • Emergent butcher of hog with broken leg means good time for first time fresh brat

      Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.

      He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.

      IMG_20220119_204915462.jpg IMG_20220122_152323974.jpg IMG_20220122_183856993.jpg

      2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat

      My meat block was from all parts of the animal. Shoulder, belly, loin, rear.

      5-lbs ground pork, fine grind
      4-tsp sugar
      1-tbsp ground coriander
      1-tbsp ground sage
      1-tsp paprika
      1-tsp cayenne pepper
      2-tsp dried rosemary
      1-tbsp dry mustard
      1-tsp pepper
      1-tsp nutmeg
      5-tsp salt
      
      posted in Meat Processing
      Ridley Acres
      Ridley Acres
    • RE: What are you hunting/fishing?

      Saturday was a good day out on the lake with my son and some friends

      No action on the jigs, but our group was able to take home 9 northern off the tip ups.

      IMG_20220115_123602389_HDR.jpg

      posted in Bragging Board
      Ridley Acres
      Ridley Acres
    • RE: Gardening, canning, pickling and everything related

      Was given an antique honey extractor just in time for late summer harvest.

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      Derusted, painted, and coated with epoxy.

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      Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.

      IMG_20210814_200831589_compress43.jpg

      posted in General
      Ridley Acres
      Ridley Acres
    • RE: Roll Call (Start Here First)

      I’ve been sand bagging these forums for a while from Beaver Dam, WI. Hog processing is starting soon so its time got get active and put the information to use. I’ve done some domestic rabbit butchering before and harvested some deer, which produced the usual products. I’m very interested in getting into traditional meat preservation.

      posted in Roll Call
      Ridley Acres
      Ridley Acres
    • RE: Cooking Whole Hog

      New life on the homestead over the weekend. I see lots of delicious things in their future.

      IMG_20210801_150753863.jpg

      4 of their cousins are ready to be processed once the nights cool a bit more.

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

      calldoctoday Over the summer I picked up a 20qt univex planetary type mixer for around $70 that needed some repairs. I have the variable speed pulleys reconditioned and still need to put the new bowl lift housing on, but once I have that going it will be my primary mixer and has #12 grinder attachment. I’ll be sure to report on how well it performs, but wifey has higher priority on getting our second bathroom finished first.

      posted in Bragging Board
      Ridley Acres
      Ridley Acres
    • RE: Temporary Troubleshoooting

      I’m just really impressed with how much the Walton’s team interacts with the customer and not only seeks out their input to make their store better, but actually tries their suggestions.

      gcbzdhd.gif

      posted in Non-Food Related
      Ridley Acres
      Ridley Acres
    • RE: What's your next Meat Project?

      twilliams said in What's your next Meat Project?:

      50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.C6EEBA5D-FDFF-41E7-A418-8201B7DF823A.jpeg

      That looks like a real good start!

      posted in Meat Processing
      Ridley Acres
      Ridley Acres
    • RE: I am the winner!

      Dr_Pain cb526d79-b0d8-43ba-9345-89ec0d3ba214-image.png

      posted in Non-Food Related
      Ridley Acres
      Ridley Acres

    Latest posts made by Ridley Acres

    • RE: States as groups

      Jon in WI,?!? HA, does he even know what a bubbler is? Can he properly pronouce Ixonia, WI or know what a bubbler is for…er’ no?

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      posted in General
      Ridley Acres
      Ridley Acres
    • RE: August Late Night Process Stream

      A large bowl of boiled Yukon golds mashed up with butter, garlic, sour cream, and a light sprinkle of cheddar.

      posted in General
      Ridley Acres
      Ridley Acres
    • RE: Battle of the Brats

      Jonathon I see so many questions about flavors and sausage seasoning options, I wonder if it would be possible or if there would be enough interest for a sampler set of what I would consider “individual” packets of each seasoning. With the cost of meat as high as it is I would be game for something like this.

      My thought is you could create a set of Best of 2021 or the customer can choose from available sample set of fresh sausage, snack stick, or whatever product category. Build a set of packets and make a test patties before ordering a big bag of seasoning or making a huge batch of product.

      posted in General
      Ridley Acres
      Ridley Acres
    • RE: Meatgistics Podcast: No Thanks, I'm Full

      Austin & Jonathon mashed potato’s coming to a #willitBBQ soon?

      posted in Podcast
      Ridley Acres
      Ridley Acres
    • RE: Buckboard bacon

      Jonathon I’d love to see a video of preparing buckboard bacon…hint, hint!

      posted in Bragging Board
      Ridley Acres
      Ridley Acres
    • RE: Next Livestream??

      Oh good, so many ppl gone will improve my odds

      posted in General
      Ridley Acres
      Ridley Acres
    • RE: Restarting Will it BBQ

      try putting a quiche in there

      posted in General
      Ridley Acres
      Ridley Acres
    • RE: Giveaway for registered Meatgistics Members only!

      Jonathon said in Giveaway for registered Meatgistics Members only!:

      How does a 50 dollar gift card a month sound? It can change occasionally but that would be sort of the standard?

      Great idea!

      posted in Meatgistics Member Specials
      Ridley Acres
      Ridley Acres
    • RE: Giveaway for registered Meatgistics Members only!

      HerbcoFood said in Giveaway for registered Meatgistics Members only!:

      Have we been bamboozled!!!??!?!?!?!?!

      Jonathon, Austin, or the new social person must really be cooking up a fantastic first members only April giveaway

      posted in Meatgistics Member Specials
      Ridley Acres
      Ridley Acres
    • RE: Giveaway for registered Meatgistics Members only!

      Jonathon When were you planning to do the April Meatgistics giveaway?

      posted in Meatgistics Member Specials
      Ridley Acres
      Ridley Acres