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    1. Home
    2. wdaly
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    wdaly

    @wdaly

    Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska

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    Location Arthur, Nebraska

    wdaly Unfollow Follow
    Nebraska Military Veterans Yearling Cast Iron Canning Green Mountain Grill Masterbuilt Team Orange Power User Regular Contributors

    Best posts made by wdaly

    • RE: What did everyone cook today?

      Finally put that Christmas turkey to rest. Boiled the frozen carcass and got enough meat for 5 turkey pot pies and a bonus of 6 quarts of turkey broth. That old turkey served us well.PXL_20220110_185919056.jpg PXL_20220110_190850832.jpg PXL_20220111_004721315.jpg PXL_20220111_005127772.jpg

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

      6# of summer sausage. First time finishing by sous vide. Vacuum sealed one with a Meater probe. Gave me a good IT read out the whole time. Smoked to 130° IT and for an hour after. Figured that way I knew the ECA had released. Great casing release. Learned it all from all of you. Thanks.PXL_20210624_185050325.jpg

      Now I’ll use the extra pork for brats.

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

      A little smoked trout and acorn squash for supper tonight.PXL_20211028_001013331.jpg

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

      I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.PXL_20220205_035047675.jpg

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

      gus4416 The sad thing is, I made these noodles this morning, but had rice that needed used up.PXL_20220224_180349569.jpg

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

      For our anniversary, smoked some ribs for the wife. It’s one of her favorites. Served with somePXL_20220314_000456651.jpg creamed turnips. Green Mountain Grill did a good job.

      posted in Bragging Board
      wdaly
      wdaly
    • RE: Dry Rub Bacon Cure

      processhead We were talking about Dry rub cure the other day but can’t remember what thread it was on. I finished up about 8# of belly yesterday. Half was just dry rub cure and Bacon Taste Booster. The other half had cracked pepper added. Both turned out good. Do like the pepper one a bit better. I cured for 7 days and then used the normal smoke schedule. I’ve always wanted an easy way to bag the Bacon. Had an extra flexible cutting board so I trimmed it to the size of the bag, stacked thePXL_20221118_024322171.jpg bacon on the board and slid it in. Worked like a charm. PXL_20221119_153221905.jpg PXL_20221119_153250922.jpg PXL_20221119_155956396.jpg

      posted in Meat Processing
      wdaly
      wdaly
    • RE: What did everyone cook today?

      Finally had a free day. Was able to get 5# of breakfast sausage done. Would like to get some Italian sausage done but that will have to wait.PXL_20211108_173147325.jpg

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

      Wife really likes halibut so baked halibut, home grown corn, and tortellini salad tonight.PXL_20220201_005422000.jpg

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

      Quick easy meal for supper. A bowl of home canned beef with mushroom gravy over rice sure hit the spot.PXL_20220224_233904926.jpg

      posted in Bragging Board
      wdaly
      wdaly

    Latest posts made by wdaly

    • RE: Bacon/Ham Prepared Cures Salt Levels

      processhead Thanks for asking about this. I have learned through experience that I have to rinse aggressively (at least twice) or the bacon is too salty. Hadn’t really given a lot of thought to adding salt and cure at the frontend and rinsing of at the backend. Try not to eat more salt than necessary, so this is of interest to me.

      posted in Meat Processing
      wdaly
      wdaly
    • RE: What did everyone cook today?

      toys4dlr Exceptional texture. I haven’t been able to achieve that smooth texture yet. Great job.

      posted in Bragging Board
      wdaly
      wdaly
    • RE: Denny O's Pizza it's what's for dinner!

      Denny O I hear you. Our’s are in Denver and Phoenix.

      posted in Bragging Board
      wdaly
      wdaly
    • RE: How to Make Canadian Bacon - Recipe

      calldoctoday Still feel I owe you for your help. If you were closer, I’d bring some over .

      posted in How To Make.... Meat Recipes
      wdaly
      wdaly
    • RE: How to Make Canadian Bacon - Recipe

      cdavis Thank you.

      posted in How To Make.... Meat Recipes
      wdaly
      wdaly
    • RE: How to Make Canadian Bacon - Recipe

      bocephus It was definitely worth the effort. I used the Five pepper seasoning to coat the loin. It’s now a new favorite.

      posted in How To Make.... Meat Recipes
      wdaly
      wdaly
    • RE: Denny O's Pizza it's what's for dinner!

      Denny O Yes it was. We always flew down for Pac region tournaments that lasted a couple days.

      posted in Bragging Board
      wdaly
      wdaly
    • RE: Newest rewards , congrats!

      Dave in AZ Well deserved. Congratulations.

      posted in Non-Food Related
      wdaly
      wdaly
    • RE: soo vey

      RON PARRISH I have the Weston 800 watt and really like it. Comes apart for easy cleaning and can handle larger quantities of water. I think for the price is a good sous vide.IMG_1675188999202.jpg

      posted in Equipment
      wdaly
      wdaly
    • RE: How to Make Canadian Bacon - Recipe

      gus4416 Thank you, sir.

      posted in How To Make.... Meat Recipes
      wdaly
      wdaly