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    spangler2k3

    @spangler2k3

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    Best posts made by spangler2k3

    • Greetings from Central PA

      Hello community… I am a hunter and fly fisherman… Typically harvest and process 3-4 deer a year between myself and my son as well as the game birds scooped up by my Lab “Reggie” and my Weimaraner “Sadie”

      Been ordering from Waltons the last year or two and I love the options.

      Here are a few pictures from the last year to current.

      Nice to be here,

      From Montgomery, PA

      smoker1.jpg
      smoker2.jpg
      smoker3.jpg
      smoker5.jpg
      smoker6.jpg

      posted in Roll Call
      spangler2k3
      spangler2k3

    Latest posts made by spangler2k3

    • RE: Cold smoking brats but not cooking to temp

      that makes sense… i have an immersion circulator i can use as well as a fryer… Thanks for the tip

      posted in Smoking & Grilling
      spangler2k3
      spangler2k3
    • RE: Waltons Brat Seasoning Pork/Venison and a novice

      anyone do these with 50/50 venison/pork or even err on 80 venison/20 pork?

      just curious because i have wayyyyyy more ground venison than pork at the moment

      Chris

      posted in Bragging Board
      spangler2k3
      spangler2k3
    • Greetings from Central PA

      Hello community… I am a hunter and fly fisherman… Typically harvest and process 3-4 deer a year between myself and my son as well as the game birds scooped up by my Lab “Reggie” and my Weimaraner “Sadie”

      Been ordering from Waltons the last year or two and I love the options.

      Here are a few pictures from the last year to current.

      Nice to be here,

      From Montgomery, PA

      smoker1.jpg
      smoker2.jpg
      smoker3.jpg
      smoker5.jpg
      smoker6.jpg

      posted in Roll Call
      spangler2k3
      spangler2k3
    • Cold smoking brats but not cooking to temp

      Anyone smoke their brats for an hour or two but not bring them to the IT they need? it drops down to 30s in the evening now in PA, so i was considering cold smoking for 2-3 hours then vacuum sealing/freezing to be grilled later.

      thoughts?

      Thanks in advance

      posted in Smoking & Grilling
      spangler2k3
      spangler2k3