Topics created by twilliams

twilliams I completely agree that visually it is not appealing at all, but I would still try it. At work several of us have agreed to try whatever we bring, at least one bite and well some have been very good, and others were stand by the trash can just in case.

twilliams My daughter has Asperger syndrome, she was originally diagnosed in the late 80’s being classified with mild mental retardation, the common diagnosis given to autistic and children that did not fit the mold. They are special in their own ways having traits and skills that they makes them who they are.

@craun724 update us on how this goes

Jonathon not sure where your post went for frying oil but I just bought some so thought I would share prices from my local Kroger grocery store.
LouAna peanut oil is .23 cents per oz
Kroger peanut oil is .16 cents per oz
Kroger sunflower oil is .26 cents per oz
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HerbcoFood All you will need to do is set the food on the BS and let nature do the cooking for you, no additional parts needed till this fall!

twilliams
Never tried the COR but, thoughts on using it for fish, cheese curds, onion rings etc.

Deepwoodsbutcher looks like a nice harvest hole right between the eyes. Lol.I also like the natural look. Nice trophy.

twilliams We are going to post that to social media accounts, awesome score!

Austin That picture was scary for sure.

I guess my bottom line on this is the 1/2 in auto feed does not completely clamp the casing. The 3/8 does.

caryfr5 i concur, I have one of thier griddles for my stove, they are heavy duty.

craigrice said in I’m confused:

I bet a 4 legged chicken would be hard to catch lol

Ole Rocky would have never caught that one.

twilliams I just want to see (& taste) some of your good ones, because as good as your bad ones look, I cannot even imagine how good the good ones look.

Thanks Jonathon

Good looking ride, should do you for a while.

IVERYAN thanks, that’s probably more what he was looking for, I’m such a dufous….lol

I think I will still wait. I need the Unsure Gel for what I plan to order.

twilliams If you have a hard time getting past the appearance then send them to me

twilliams That seems like an aggressive flavor mixture.

twilliams lol… I just did all the gaskets and o rings on my vac seal last week with mineral oil 😉

If you look at food grade lubricant, you’ll see it is just mineral oil somehow thickened. I bought a tube last week right after I did the seals with mineral oil, got it next day and found it was just mineral oil too lol! Good tip to pass on 😉

twilliams I had same problem. Turkey was doing just fine until about 148-degree internal temp and stalled. I think it has a lot to with patience for it to get to the done temp.

That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

Randie N ok thank you

kyle congrats on the Christmas gift. I like presents 🎁 I can use.

twilliams congratulations to you and your wife!!! Great buck and more meat to play with.

twilliams You can’t post video to Meatgistics. If the video is on your phone or computer upload the file to youtube or Facebook or something and post the link to the video. https://youtu.be/NVyyA6sJTAw

I do love going to the meat counter at my local grocer and ordering a bunch of beef fat, I like to say it loud so people can hear, I’d like to think that they say, “did he just ask for 20lbs of beef fat?”

Chef Justin was the man.

Next generation sausage maker

Ridley Acres It’s $6.16 for 8 oz at my local grocer. It’s also something you just sit down with and plow through.

Sorry I got my feet under the table after the dogs have already licked the floors clean.
I’m unsure about a probe temp. I’m more into a look of pull back from the (like pork ribs) then a probing feel like brisket.

when mine get to marked up I just sand mine and reseal them

twilliams I would be more likely to use an automotive high temp RTV sealant. They are designed for much higher temperatures as well as chemical cleaners and fairly forgiving when it comes having to be absolutely and perfectly clean for adherence. We used to brake clean everything before we used it.

twilliams I still think those coordinates were a little off. I can’t see many trees from the sat photos.😋

Lumberfish said in Sin of all sins:

Sell it and get a good old Weber kettle BBQ , you can’t make a silks purse out of a pigs ear.

LOL

twilliams - Jalepeno popcorn seasoning

Joe Hell i will try that, thanks

bocephus Actually it does not take much for a coo-n a-ss to drink

calldoctoday Thanks for the heads up.

twilliams I have never used it, but please post on the results. I am very interested

wdaly mine says the same exact things, yet no down voted posts shown

Prime brisket was around $4.30# at Costco inflation is real. Plus a holiday weekend

twilliams you sure did nail it! Looks amazing

twilliams thank you very sir. I’ll have to check that out.

PapaSop the best Ruben sandwich I had or can recall was at a Jewish deli in the St. Paul area near the old Ford Ranger plant. Best I can do for location, not to far from your map pin. I haven’t been there in awhile, but it was authentic and packed for lunch.

Lol! I saw this on another BBQ page. This used to be true at our house…lol! It was really hard for me to turn our Big Green Egg over to the wife the first time. I was running late for getting home and we had company coming over. She called me and I walked her through the process. She did just fine but it was a little bit of a blow to the ego for me!

twilliams that’d work great

Jonathon Screenshot_20210330-084544_Yahoo Mail.jpg

Here is a screenshot of the order

twilliams It should be fine from what you are describing. Like I said before, just think of it like normal ground beef or ground pork. The smokehouse BBQ is very red though as the ingredients make it a lot darker.

processhead said in Kielbasa vs ring bologna:

Got it.
Ok, I will stop yacking about bologna…

…and will be interested to hear your impressions of the finished product using the two different seasonings.

Thanks for the report. Will have to put those two on the list.

twilliams that’s a fatty!

Joe Hell i put extra veggies in the philly brats, fantastic

twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.

The bulk of my purchases have been equipment upgrades. After stumbling across Walton’s and Meatgistics it kind of got me pumped for doing more home processing. I’m also looking at this as an investment. My kids and grandkids will be using this stuff for years to come.

Probably three more pieces to buy. Small kitchen grinder ( Walton’s # 12 ), chambered sealer and the ultimate goal… The PK100 may be a retirement gift to myself.

twilliams LOL that was great

when I got on meatgistics yesterday, for some reason I was logged out. using the same laptop I have always used

Austin Tex_77 thanks for the reply. I mostly always order from my phone so this is why i did not see “write a review”, only the one that austin circled…lol. I do get the suggestion of giving a review after i purchase something however that is just for the purchase transaction not the individual products. Thanks

twilliams -15 and making sausage, that is dedication!

twilliams Yeah and the best sellers are best sellers for a reason. No PSS is going to outsell Holly (medium #1 ) , no brat is going to outsell Blue Ribbon (though the gap has closed) and no snack stick is going to outsell Willies. Though, it will be interesting to see if Bourbon gets a bump from this post!

twilliams I have fixed these two videos being mislabeled in the past…this is really interesting, something is up here. Or, the most likely answer is that we did this on another group of posts. The meatgistics University 10(x)s were released pretty much all at once and that was a confusing time!

twilliams Interestingly enough they dont put the weight on the package. I’d put 1 pack of 8 bones that are about 2-2-3/4" in a 10 lb batch of hot dogs. Sorry, I can’t be more specific than that! Treat it as pork fat basically, don’t let it push you over 30% by much or you might have the fat render out during the cooking process.

twilliams So, another good reason to make your own with proper seasonings.

twilliams It wont effect the taste at all. There are a few things to do, breaking it up manually is the best. You can put it in a microwave for a few seconds (i think like 15) with a glass of water in there too but that will only loosen it up temporarily, once it hardens back up it will get HARD. I’d break it up and then put it through a blender. Can I ask what seasoning it was?

twilliams Doh… I know the feeling. I have the same issue when I put my vehicles back together. Always left overs part.

twilliams lt’s tough but a good call. Just not worth it…We lost an entire stand up freeze because someone unplugged it to plug in their stupid phone and didn’t plug it back in…

Awesome. Great stuff

Chef Sure can, you just created it!

Updated but only with weight. If you need something to base it off of it should be similar to the one directly below it.

twilliams We honestly don’t sell nearly enough marinades for some reason and the Pa’s Black Bull should be way more popular than it is. I wonder if they premixed it and added some other stuff if it would do better? Hard to ship though… either way, I love Pa’s Black Bull and glad it worked out for youtoo. I am sure your guests won’t be disappointed!

I’ll add in that 1/2 pound of cooked meat per guest sounds like a lot when you figure in that they are sandwiches and expecting that you have sides. I would bet that you had a lot left over, but that might be just what you want. It’s a matter of how generous you want to be or what the client wants and is willing to pay for.

Jonathon working now, thanks.

twilliams Just FYI we are going to be stocking the Cherry and Maple in 5 lb bags pretty soon, I realize that might take a while to work through, but when you’re done you know where to look!

TexLaw 4th of july at 5 pm…lol

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Dont worry Walton’s i still buy Excalibur through you folks as well…lol. Time to get some BBQ’N goin

PapaSop I didn’t wrap my meat once…the result of that incident turns 21 in December.

Thanks guys, we will look into carrying them, I know it has been suggested before, not sure it is possible but we will see!

Chef I was going to post that very same bit. A lot of that research came out of Cornell.

twilliams
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

twilliams They look good to me

mrobisr I think you are right.
Some old posts have good information, and being able to do a search on a topic or issue can reveal answers to question that have been asked before.

This also can bring new information or perspectives on the topic. This is a good thing!

srg158 i smoked mine to 160° internal meat temp

twilliams Yeah, that seems too fast for sure. https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe?_=1582750128528

Here is what we would recommend to prevent fatting out:
120F for 30 minutes
130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
140F for 30 minutes
150F for 30 minutes
160F for 30 minutes
170F until internal meat temperature of 160F
Shower final product or place in an ice water bath for 10-20 minutes to set the casings and cool the product

Jonathon sounds like you need to just start cutting your own steaks! You should probably just make friends with a farmer in the area, and buy a quarter or half from them.

According to Excalibur, they had no reported issues with any seasoning with this batch. It is possible though that there was an issue and no one else had this issue. I did make another batch of it that was not that lot# and had no issues. The fact that 2 people had similar issues leads me to believe that there was some discrepancy with that lot but I am sorry, I don’t have more information!

twilliams The Dill Pickle doesn’t do well with cheese in my mind but I haven’t given any thought to smoke…I could never articulate what I don’t enjoy about the Honey BBQ Stick, everyone else loves it but I don’t. I now wonder if it was the smoke mingling with it that I objected to? I might try making this again.

Jonathon same as all my other meat blocks, 12.5lbs venison 12.5lbs ground pork 2qts water

I start at 160 for 2hr as my smoker only goes as low as 160.
Then to 175 for an hour. I finish at 200 until i get an internal temp of 160
after that i put them in an ice bath to cool them of and set the casing. My snack sticks come out perfect ever time this way.

Ahhh that’s right, I always think the PK and the 100ss are basically the same but the 100SS does have a stronger heating element. Maybe I will try this at some point on a really cold day here.

Jonathon Pretty certain I will have a PK100 in my garage here shortly. Decided to get a dedicated processing area set-up first. I have been processing my own deer and making the same Willie’s Snack Stick summer sausage for decades. This year, I got the urge to try some sticks, which lead me here. Walton’s and this forum have opened up a whole new world for me that I am really enjoying. Rather than lugging all my equipment from the garage to the kitchen (my wife is extremely understanding!), I am going to set-up a processing are in the garage. Decided there was no need adding another piece of equipment to organize until I’m done. Thanks to everyone here, great and helpful group.

Jonathon use a piece of fresh fruit but do not leave it for more than a day or so or the fruit will start to spoil

craigrice I was thinking the same thing so the Friday before new year’s we made up 20#s of fresh kielbasa! 10 regular and 10 mild.

Derek_D Thankfully, for me and customers, I have nothing to do with the shipping of orders, I try to stay out of that as often as possible!

twilliams
Lol. I’ll dig if I must. 🤣 🤣
The boy’s will get it anyways…

twilliams Interested to see your thoughts but from what I have done I would prefer the pork fat one. Now, it is not as big of a difference with venison as it would be with say, goose or pheasant but I still think you will like it better! I’ve been wrong a time or two before though!

twilliams What blackbetty61 said is correct! You do count the pork fat, so 6.25 to 18.75 would be pretty much perfect!

Nice buck, congratulations!

Probably not a bad time to just make a quick point and say if you are having issues with something on meatgistics or even waltonsinc.com to a certain extent please don’t let it fester or annoy you and certainly dont let it stop you from using the site or posting! Let us know, Austin is very good at the tech side and I am sure I have some value too, though what that might be is still a mystery…