Also added the Walton’s Stuffer Flusheras a top pick!
-
SOLVED New feature
• Jonathon -
This topic is deleted!
• robertjohn797123 -
This topic is deleted!
• PatrickB -
This topic is deleted!
• JustinT -
This topic is deleted!
• Dave in AZ
-
This is not a good development. Ticks are “fairly” easy to avoid, not super simple but at least they are avoidable but chiggers (at least in Kansas) are pretty much everywhere in the midwest. Maybe this has been a thing for a while and I am just finding out about it now?
https://www.peoplespharmacy.com/articles/chigger-bites-may-trigger-alpha-gal-allergy-to-red-meat
-
So, these are from righttobear.com and the rest from palmetto state armory should arrive in about a week, then we shall see what I have ordered incorrectly!
20220603_123010.jpg
-
So, most likely it will be on July 1st, unless Austin has a reason we need to push it to Monday. However, once again, the prize has gone unclaimed! So May’s prize, the 26 lb sausage stuffer, will be drawn from people who join us! It will be at waltons.com/live and it will almost certainly be at 3 pm on the 1st of July!
-
We are being upgaded to the most recent version of the hosting platform. This might cause some issues for a bit with connectivity so if you are having troubles that is most likely the reason!
-
Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
-
So, many of our older videos were shot in our old studio…which was a back drop and wood table that we made ourselves. I was looking for something this morning and found an old odd image that showed everything from an angle that made me laugh! We have come a long way and the new studio makes everything so much easier and hopefully more enjoyable for you guys
Old-Studio.jpg newstudio.jpg
-
I’m going to go out on a limb and assume many of you are like-minded to myself in that you not only find enjoyment in meat processing as a hobby but also the connection to a sense of self-reliance that the skills we’ve developed and equipment we have obtained brings to us and our families. It’s a good feeling to know that you are working toward a life that is less reliant on other people, services and the status quo of modern day living.
Some may call it prepping, I wouldn’t consider myself a prepper….but I’m not living in an ignorant bliss of unawareness either. You may call it self-reliance or homesteading. Whatever you call it and wherever you land on the spectrum, I wanted to share with you what I’ve been working toward for my family and friend circle and am looking for others to share their ideas and methods if there is interest.
In the last year, my family has moved from a town of 200, previously had lived in a town of 7K-ish to a 12 acre piece of land of our own. It’s mixed vegetation of grassland and wood lot about 50/50. There is a spring fed pond and our place is at the dead-end of a dirt road. We got lucky, really lucky. A PA owned the place with plans that fell through but that’s another story in itself.
House was a mess and a lot of work to get it to where it is today, with more to go. Anyway I like the idea of working toward self-reliance. We keep a well stocked pantry, we harvest game, we buy family beef and have plenty for each year. I have a well and septic system and most appliances are electric with a few propane exceptions. Working toward adding a fireplace and wood burning stove. Solar is on my mind as well. Maybe not full capability but a supplemental system that could run a select few circuits would be nice if a fully sized system was too expensive. This spring I got a few ducks that we collect eggs from daily, the pond has some panfish and carp in it so far that I’ve caught. There is an abundance of wildlife and foraging resources (several mushroom species, sandhill plumb, prickly pair fruit. We broke ground for a garden but I think it is too shaded. It has not done very well. Planning on changes there.
I’d like to add a small orchard with some
Apple trees, a grape vine or two, black berries, blueberries and the wife wants a peach tree even though winters are hard on peaches here.I have an un insulated shop next to the house as well and have been hitting up auctions to fill it will items that help me to be more self-reliant. An old welder, drill press, chop saw and some carpentry tools are where I’ve started. We have an ATV that we inherited. In the shop I am planning to partition off a corner and insulate it and finish it out. It will be my home processing plant/hobby kitchen. I hope to start that this fall when I finish an ongoing bathroom remodel that I’m working on for my wife.
I love to travel as well and want to work toward a lifestyle that allows for more travel experiences with my growing family. My wife and I are very much in the working class, I hope we are able to inspire others who are wanting to build a similar path.
I’d like this thread to serve as a resource to share what we’ve implemented/experienced and learned along the way for those who may be working toward or who may have achieved a higher level of self reliance.
-
Would there be any interest in having a licensed nutritionist having a spot on Meatgistics where they could post recipes and information on Meatgistics? We currently sponsor someone who has a relationship with someone who has their own cooking podcast, has taught cooking classes, and is a licensed nutritionist. They use a lot of Excalibur seasonings already in their cooking.
At the very least we are going to have them on the podcast but I think there might be a little more we could do here but I want to know if there is interest in it?
-
Have not received my order yet.
Is this normal?
E6414A32-8C29-444F-AB61-B2407808CDB6.png -
Over in the Members only section of Meatgistics (blue in the upper left) we have been doing a Monthly giveaway. Right now there are far less people who have entered than have been on Meatgistics recently. The giveaway is just a way to try to make people actually signup for an account instead of lurking, the prize is a $50 waltons gift card and it is free to enter!
cc2f3bb2-5322-4148-a28b-772ab3989f22-image.png
-
A mountain lion was videoed in some one’s backyard, they caught it as it was jumping the fence into the next yard.
-
Obviosuly we all shouldn’t be swimming in the ocean, I mean look at the below picture.
230a521a-24ef-4a44-bc61-2958e2a2c64f-image.pngThen, we want to not swim in brackish water, or the Mississippi.
431f7d3f-46a2-4943-9e16-0c11d241b62b-image.png
But now, we can’t even have fresh water at all? https://www.msn.com/en-us/news/us/texas-bowfisherman-arrows-monster-7-foot-8-inch-alligator-gar/ar-AAYfOq6?ocid=msedgntp&cvid=d71a1f2373e44b30a9ecc732044efb5e
664b910c-979f-4e93-ab18-e8cd0bb9e19b-image.pngI don’t know how big those guys are but they don’t look small and it looks like they could fit right into that things belly!
-
Hey guys, we have the design for the Meatgistics Preamble shirt! These are going to be a slightly dark grey, supersoft shirt. We are using the exact same one as one of my favorite BHA shirts. So, figure they will be in the $20 range. I need to know who absolutely wants one, and what size because this is a VERY limited run. I had to make certain concessions to Austin to get this one-off Meatgistics Logo approved and part of that was that this would be a “special” case. Post your size if you want one and then we will base our order off of that.
Front of shirt
patriotic Meatgistics (1).jpgBack of shirt
Meatgistics preamble (2) (1).jpg
-
I’m looking at buying a sous vide after last nights fail (x2). I tried to do a corned beef sealed in a food saver bag in the nesco within 2 hours bag blew out the side. I put it in the smoker for three hours almost no smoke more to dry out the boiled brisket. I got the nesco down to 190 with two different thermometers thought I was safe so tried again sure s**t that bag blew out the side sometime over night meats done but not sure how it’s going to taste. Do I need special vacuum bags so this doesn’t happen again? Also can I fit a brisket in the Waltons plastic container?
-
I’m sitting at the airport in Chicago after flying a redeye flight from Anchorage. Alaska is an amazing place. I will post more later after I get some sleep. Jonathon, yes we saw brown bears! We actually had a young male about 10 feet from our boat fishing salmon. I represented some Walton’s gear too while I was on the Kenai Fjords tour. I snapped a selfie at a glacier.20220615_141253.jpg
-
Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
-
2 options for what we will cook:
I can make 2 different flavors of sausage for an upcoming event using all the newest Walton’s Equipment like the Walton’s 30 lb stuffer, and the Walton’s One Shot Grinder
OR
Some sort of protein and Rangoon. For this, we will use wantons and then deep fry them in peanut oil as well as some Terrapin Ridge Farms and Excalibur Shakers -
So, we keep trying to make improvements to the website. The new theme as of two Sundays ago has been a great success in my mind. We have been trying to fix some shipping things and hopefully I will have that nailed down by early next week and today we made some changes to the search feature on waltons.com.
I removed the categories showing in your search results, then we removed the suggestion section where it would take a word that have nothing to do with meat processing and suggest that you might have wanted that instead, wish I could think of a good one right now but it wold be like if you searched hog casing, it would say did you mean hag facing above the actual product results. We also have it where we can actually serve you the High Temp Cheese as the first results if you search cheese! Amazing I know! The one that really annoyed me was when you searched stuffer the 1st thing was the Suction Cup Feet ahead of the actual stuffers!
Anyone, if anyone is monkeying around with search on the website and they see something that seems odd, please use this post as the place to put them. We will correct them as we find them!
Thanks guys!
-
Hi, was browsing the Walton’s additives, saw what looks to be a new thing, Encapsulated Salt. From it’s description: 50 lb. bulk box of Encapsulated Salt. The encapsulation is made from Hydrogenated Vegetable Oil.
Just wondering what it’s use is? Must be a common need for someone to make the product. Only thing I could think of is adding salt to fresh sausages for flavor, but you DON’T want the salt to begin curing the meat. So maybe delicate chicken sausages? That’s my best guess, but there is probably like one common product shops sell that this is used for, as it is sold in bulk. Whatever it is, now I want to try using that and making some lol!
Really interesting though! Jonathon ?
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
