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    1. Home
    2. s.a.m
    • Profile
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    s.a.m

    @s.a.m

    Regular Contributors

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    Canning Regular Contributors

    Best posts made by s.a.m

    • Custom pellet smoker

      IMG_20200312_133732410.jpg Jonathan you wanted pics of the different types of smokers for the groups , here’s my custom cabinet!

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      IMG_20210221_171408332.jpg
      Ten pounds of whole muscle pork jerky.

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: Sauerkraut Sausage

      Ingredients
      10 lbs. pork butt
      3 Tbsp. canning salt
      1 Tbsp sugar
      2-3 Tbsp chopped garlic, (bottled works fine)
      2 Tbsp dried marjoram
      2-3 Tbsp course ground black pepper
      2 2 lb packages saurkraut rinsed once and pressed dry
      1 pint ice water (important to be ice water)
      Instructions
      Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thouroughly, maintaining approx 34-38 degrees to prevent sme aring. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refriger ator) maintaining approx 34 degrees overnight…hang on sticks if possible (to d ry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.

      I have NOT tried this, yet! KRAUTWURST

      posted in Meat Processing
      s.a.m
      s.a.m
    • RE: Proud Papa

      Smokie…?
      Hope it’s not a bear!

      posted in Smoking & Grilling
      s.a.m
      s.a.m
    • Andoullie snack sticks

      IMG_20200217_140518176.jpg and a few pepper sticks

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: Snack stick SNAP!

      Poach’em Parksider s method works, I was having a time with casings and snap don’t now! Shout out to Parksider !!

      posted in Meat Processing
      s.a.m
      s.a.m
    • RE: New Groups to Help Everyone on Smokers

      smokin greg said in New Groups to Help Everyone on Smokers:

      What about us diy’ers? I built a custom smoker from a commercial all stainless and aluminum refrigerator. Its 30+ cu.ft. At this time it works on 2 1000 watt hot plates which is my issue I am running short on getting it up to temp. Would like any thoughts

      You could put a pellet burner in it.

      posted in Waltons Blog
      s.a.m
      s.a.m
    • RE: Drink of Choice

      Black rifle is vet owned and proceeds go to vets I believe,…

      posted in General
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      12lbs. Pork jerky on the smokerIMG_20200420_125217103.jpg

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: How to butcher a lamb?

      Bearded butchers on youtube have a nice video on butchering a lamb

      posted in Meat Processing
      s.a.m
      s.a.m

    Latest posts made by s.a.m

    • RE: Least favorite piece of equipment to clean

      Gotta be the jerky slicer for me, I can have my 22qt. Mixer cleaned in no time!

      posted in Meat Processing
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      Chef when we use them is when I volunteer to do the dishes!!

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      Some walleye tacos with roasted salsa verde, don’t pay attention to the plating just a quick dinner!IMG_20210307_190812622.jpg

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: Any ideas if this is a badger den?

      Sasquatch!

      posted in Non-Food Related
      s.a.m
      s.a.m
    • RE: Smoker cleaning

      I clean my grates with zep 505 and a pressure washer, takes longer to hookup the washer than to clean the grates!

      posted in General
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      Chef holy lobster tail Batman!!

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: How to butcher a lamb?

      Bearded butchers on youtube have a nice video on butchering a lamb

      posted in Meat Processing
      s.a.m
      s.a.m
    • RE: What did everyone cook today?

      IMG_20210221_171408332.jpg
      Ten pounds of whole muscle pork jerky.

      posted in Bragging Board
      s.a.m
      s.a.m
    • RE: Chambered Sealers

      JoeB said in Chambered Sealers:

      s.a.m looks good but can’t find the chamber height. Fat bob said 3”. (I think)

      L*m’s site says 3-1/4" deep

      posted in General
      s.a.m
      s.a.m
    • RE: Chambered Sealers

      https://www.costco.com/maxvac-pro-chamber-vacuum-sealer-.product.100536866.html
      Costco not a bad deal!

      posted in General
      s.a.m
      s.a.m