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    2. sjhuntingfool
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    sjhuntingfool

    @sjhuntingfool

    Team Orange

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    Veteran Yearling Masterbuilt Team Orange

    Best posts made by sjhuntingfool

    • RE: What did everyone cook today?

      Cured an smoked a couple goose breast.
      A72E67C6-00B8-4191-8208-5FB85287C159.jpeg

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

      9CBAACC0-3B8B-4287-9F67-F22171EFEE43.jpeg
      Had a few early season geese turned them into some Willys snack sticks.

      posted in Bragging Board
      S
      sjhuntingfool
    • RE: Knives

      6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

      posted in Equipment
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      sjhuntingfool
    • RE: For Those Of You Who Have Used Willies Snack Stick Seasoning

      I use Willies as my go to. I would describe it as a classic meat stick with a little heat that come in the end. Not real spicy but just enough. I’ve used it with venison, goose, pork and beef all have been good and enjoyed be everyone that has tried them

      posted in Meat Processing
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      sjhuntingfool
    • RE: The work begins

      Euro mounts are a great. I only have so much wall space for full shoulder mounts.

      posted in Non-Food Related
      S
      sjhuntingfool
    • RE: Patty Maker sausage insert

      I would try it. I like the current size but a little smaller diameter would be nice.

      posted in Equipment
      S
      sjhuntingfool
    • RE: Morning of fun! (long post) (okay, basically a novella)

      I worked in a small shop just during deer season and we would start the day but rinsing all of our equipment with cold water and then several more times in the day another rinse. At the end of the day we rinsed everything down with cold water and then washed with hot. If you tried to rinse with hot water it would melt the fat and make everything greasy.

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

      Chef I used dry rub bacon cure then I gave it a coat with some brown sugar and black pepper.

      posted in Bragging Board
      S
      sjhuntingfool
    • RE: Ridiculous tender chicken drumsticks

      I think there is a broad range of mashed potatoes. Some are better than others maybe you haven’t had any of the better ones.

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

      PapaSop test strips are my favorite part just one of the perks being the cook

      posted in Bragging Board
      S
      sjhuntingfool

    Latest posts made by sjhuntingfool

    • RE: What did everyone cook today?

      PapaSop test strips are my favorite part just one of the perks being the cook

      posted in Bragging Board
      S
      sjhuntingfool
    • RE: Color War

      processhead I’ve always said that camo is the best color

      posted in General
      S
      sjhuntingfool
    • RE: Patty Maker sausage insert

      I would try it. I like the current size but a little smaller diameter would be nice.

      posted in Equipment
      S
      sjhuntingfool
    • RE: The Burger Thread

      Passing things on to the next generation is very important. Children need to know where food comes from and the process it takes. I try to include mine in all parts of the process. They may never use it but at least they know how.

      posted in Smoking & Grilling
      S
      sjhuntingfool
    • RE: The work begins

      Euro mounts are a great. I only have so much wall space for full shoulder mounts.

      posted in Non-Food Related
      S
      sjhuntingfool
    • RE: Knives

      6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

      posted in Equipment
      S
      sjhuntingfool
    • RE: Ridiculous tender chicken drumsticks

      If not mashed there are still plenty of others ways to enjoy taters.

      posted in General
      S
      sjhuntingfool
    • RE: Ridiculous tender chicken drumsticks

      I think there is a broad range of mashed potatoes. Some are better than others maybe you haven’t had any of the better ones.

      posted in General
      S
      sjhuntingfool
    • RE: Morning of fun! (long post) (okay, basically a novella)

      I worked in a small shop just during deer season and we would start the day but rinsing all of our equipment with cold water and then several more times in the day another rinse. At the end of the day we rinsed everything down with cold water and then washed with hot. If you tried to rinse with hot water it would melt the fat and make everything greasy.

      posted in General
      S
      sjhuntingfool
    • RE: Venison / Pork Sausage Questions

      I go 50/50 when I use butts. My local butcher will set some fat aside for me but during deer season he uses what he has and doesn’t always have it available. When I get fat I use 30%

      posted in Meat Processing
      S
      sjhuntingfool