gus4416 yes it does but hard to complain when it’s for free stuff. I just gave up on it.

lkrfletcher Bob Stehlik and any other @Colorado user may be interested in this:

86ae8350-a56c-4a29-ae59-cf81fccfbeb5-image.png

https://www.grafeauction.com/event/black-forest-bison

Surg did you use hot brine or is it a cold and slow brine. Did you add any dill?

My order from Tuesday live.

Tueslive15 worked but bha50 did not.

Can both be used together?

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.

werskirs Good Luck, hope you can convince her. If I lived closer, it wouldn’t be for sale any longer.

Deepwoodsbutcher look up the “labels and more” store on e-bay. They have everything you can think of for labels.

When are you going to do a pod cast or live stream with a live audience?

Local brewery? Even just on the sales floor and interact with the customers in the store or other staff?

One more vote for to much protein extraction. If you are looking for moisture retention I use carrot fiber works great.

Jonathon In addition, dry the cheese of your choice a bit to help with its heat temperance & then freeze it before adding to your mix, late in the mix. We use other natural cheeses using this method too, just make sure you are you a harder & more aged cheese as we have had better luck with those.

Mcjagger thank you!

calldoctoday you’re welcome.

Jonathon Yeah or the poultry police will come and get you as Emeril used to say.

Jonathon Austin Margaret just found our order here today. We are extremely satisfied with the order & timing from you, much better than I would ever expect from a back ordered product. Thank YOU guys & your team. FEDEX (they have all been doing it for about 10 years now, except the USPS, they are still a bit better here), well, they did another stop & drop (new driver again) at the front door that is never used instead of using the back delivery door where they can just drive around straight through without backing or anything. So, when she found it the box & everything inside was soaking wet, just short of falling apart (had she not discovered it would have), as they had done the ol stop & drop, no knock, no ring, just stop & drop. I think everything will be fine though & we truly appreciate what you guys do!Soiled Walton's Boxes ruined by FEDEX II.jpg

armyguy Envious of that stuffer, I usually grind through a 10mm plate and then second grind through 7mm plate.

Austin if you like a certain sausage mix how do you make it into a snack stick or summer sausage

Ridley Acres thanks for the assist!

https://waltons.com/search-results-page?q=catalog

dawg And that is what is going to kill some slowly overtime, others it won’t affect. We are doing as much as we can to get away from processed foods of any kind. All that really is standing in our way, sauces, and we love our sauces!

johnsbrewhouse “I see!” said the blind man.
Now I understand the “paper cabinet”!

OleSmokey thats a good one. When an elderly friend of mine passed away quit a few years ago, his wife gave me all of his sausage books and recipes, that was one of the books

Denny O I can usually figure this stuff out. Couple days ago I tried couldn’t get anywhere. I knew I was missing something

The reason I missed yesterday was I was busy crushing the wife at top golf…
26D1CDFD-D6AB-4D80-AD3D-CB4C8F8F6C79.jpeg

Denny O sorry man, I’m just getting them out of the house. I need a break

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.

bocephus I agree!

gus4416 its always a good feeling to have full freezers!

RafterW looks like you nailed it 👌

processhead I bet that was hard to give up.

Austin great job Walton’s 👏

armyguy If you go through with the plan on this smoker, you may want to consider adding some instruments that will allow you to measure the actual RH in the cabinet.

After a few trial runs, you should be able to find the settings that give the RH you are after.

Depending on your ability, you could retrofit your smoker with a humidity controller like this one to control the existing humidity source. This would allow you to directly enter an RH% set point.

https://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=377&gclid=Cj0KCQiA-oqdBhDfARIsAO0TrGF83O535sRKKommZoUBouODxfHXJSrlOp_jy46lr4AVMFM1bAT3Rn4aAq8QEALw_wcB

processhead thanks for the enlightenment on what Austin’s abbreviations mean

Jamieson22 I understand, believe me. Sorry to see that happen to you, but it was for the best cause.

Denny O
Awesome!

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

twilliams thx for that good info, I want to treat this board right.

PapaSop I could go for one of those, thou I would switch to green olives.

lkrfletcher congrats you earned a nice shirt.

gus4416 congrats to you also 👏

Deepwoodsbutcher everything looks great. Congrats to you.

John Belvedere great writeup. Thanks for sharing 👍

bss14978 I posted my recipe in the users recipe section so we didn’t get to far off topic here.

A few years ago, grandson’s school had a program on Pearl Harbor. He got to talk to one of the survivors afterwards. It really made an impression on him. So thankful some schools are still willing to teach the history that made our country.

Ridley Acres Great find

Departing Contestant the new hats with the orange under the brim look pretty good.

bocephus good idea!

Chris Rousemiller One other advantage to Cure#1 in jerky besides the safety is you don’t have to dry it to the leather stage. I know a lot of people like their jerky very dry but with Cure#1 you have the option of having a less dry version that I along with many others think is a better chew.

Jonathon said in Update from Walton's on Shipping, Electric Stuffers and One Shot:

Lol PapaSop No, they are not in yet but they are on the way already. Tex_77 Good reference, Ridley Acres Never, Papasop was the 1st Meatgistics user we ever met in person!

Lol. Thanks guys!
Was getting worried there. 🤔💪😂

processhead Hi Paul

I haven’t been doing bacon long enough to actually be able to dial in the saltiness yet but my last batch was pretty close to where I want my taste notes to be. While I was slicing I had some bigger left over pieces so I was processing I cooked that up and I thought it was a bit salty for my taste but after packaging and setting overnight my wife cook some up for breakfast and it seemed to mellow, now maybe thinner pieces are less salty but it was quite good! I have in the past soaked in water for 24 hrs to remove some salt (of course changing the water occasionally) right now I am just using salt sugar and prauge #1 @1.7% if you have any suggestions, tip etc. I would love to give it a try. I am going to inject my next batch to see how that works. Going to use the blue ribbon maple cure with booster.

Hey John … thanks for the reply…

I will have a bunch of 12 hour days in a row this week but plan on “picking the brian” of yourself and another gentleman this week as time permits.

I will send you some pictures etc and give some more explanations of my process then…

thanks again… this f***m has been terrific…

20221202_154419.jpg

Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.

Boudin It’s some pretty potent stuff. A little bit goes a long ways. I learned from experience. Now a days; when I use it, I start with half of what I think I should use. I can always add a tad, but you can’t take it back. I store mine in a zip lock bag inside a canning jar.

Ridley Acres This is probably true. I’m sure everyone keeps tally of my posts this closely on account of how important I am… Lol!

Ridley Acres said in Smoke House:

processhead Would these warming cabinet models be “safe” for indoor smoking in garage or shed if properly vented via a chimney? I would totally go this route if my local auction houses would ever sell one in my budget.

Yes, venting is important.
IMO, the key to doing this safely indoors is to have a way to catch and contain grease and keep it away from direct contact with the heat source. This can be something as simple as a pan with adequate clearance above the heat source. A grease fire is probably the greatest risk with any smoker.
With my smoker I also included an over-temperature cutoff that removes power from the electric heat source if the internal temperature exceeds a safe level.
Everyone needs to decide their own degree of risk tolerance with how they design, build and operate a smoker.

GWG8541 It looks like it should be a lot more comfortable.

lkrfletcher hard to beat any meal with venison

Ridley Acres Skip the press and just stuff into the right casings and if you want really tight casings then after stuffing put a weight on top.

Updated to include Soluble Turkey Injection and Walton’s 30ML Auto injector.

Turkey 🦃 and stuffing for all!

Denny O no sir, I just stuff and seal. It doesn’t last long enough to worry about. If I were going to do a smaller batch without hot processing, I would consider trying it.

Austin I found a cheap one near us, let me know and I will pick one up on the way back from lunch one day and we can test it out!

mrobisr Very good perspective, makes a lot of sense.

Tex_77 Both were winners. Homeland was captivating, Ozark was addicting (don’t tell anyone I said that)& I never used to watch any of this stuff until a few years ago, completely stayed away from any of it since the Dallas & Falcon Crest days.

Jonathon Sorry I missed that one. Out trying to make a dollar when we can.

calldoctoday Sounds like the notifications received when someone ships by Fedex when I still receive your shipment is arriving tomorrow when I’ve had it for 2 days.

Beginnersluck
It is 5lbs of cure to 100 lbs of meat. 5/100= .05x8lbs=.4 lbs x 16= 6.4 ounces for 8 lbs of meat. You can convert it to grams for a more precise measurement. Make sure your meat block is not too thick so that the cure can penetrate through the whole meat block.

I am on the https://the4outdoorsmen.com/ radio show/podcast this Sunday at 6:45 talking about best ways to prepare wild game. Basically, they saw the enormous Buck I took for my first one and were like, man we HAVE to talk to that guy! No, it is a buddies show, I was on once before a few years ago and it is a good time! We will talk about seasonings, products and what works best with venison!

Jonathon that us still a good amount of jerky. I bet the bold is really good. That is what I’m going to use on my 10 lb batch from my wife’s buck.

Okay, we put the 16th as the ending on an email apparently so I had to put everything back on sale, then take it back off. So, we now have nothing on sale, meaning this special meatgistics-only coupon will get you 10% off anything, with a max value of $150 (I upped it from the standard $100 cap) thanks150 on orders over $50

Ridley Acres PatrickB mostly messes around on his phone while I am speaking!

The CDC made no distinction between lunchmeats sliced & packaged under USDA jurisdiction in inspected meat plants and product unwrapped and sliced at your local meat counter. The overwhelming majority of Listeria cases from luncheon meats are from meats sliced at the individual deli counter which might be inspected by local or state health department occasionally and where your slicing and sanitation people are probably making minimum wage and may or may not be trained well for their jobs.

Re: Any discount codes out there?

OleSmokey
Yep. Jon was poaching in your back yard. LOL 😂😂😂

processhead Wish I had one.

We could have been golfing when I first got to MN, when I left there was snow on the ground and the temp was in the high teens.

GWG8541 Thank you so much. I retired as the Command Master Chief of USS Curtis Wilbur DDG-54. Awesome ship with an amazing crew.

mrobisr thanks. I tried natural cases this time with the kabanosy. I like them better with them instead of the collagen. It seemed a bit easier to dry them out in the smoker. I did use my wood fired smoker, so they got more smoke then they are suppose to have, but I think they turned out great. Thanks again for introducing them to me.

Dave in AZ I really like the H summer sausage seasoning. It has a good taste and no heat. You can easily add things for your own flavor profile.

OleSmokey that’s gonna be great!

Johnboy13
Cured ham but uncooked would need some fat content added to it and only cure added to the fat/additional meat stock, so not to get nitrates to high and maybe some more seasoning.

Cured and cooked ham is different. Cooked meat will have a different texture and you can’t get the protein extraction (stickiness) to hold them together.
Just my 2 cents … But I would research some more from some of the more seasoned guys on here, but I might try a course grind on some cured cooked ham (10 lbs ish) and then add about (15lbs ish) of meat stock/fat and a binder and cook/smoke it to lethality in a stick with some cheese. But then you are mixing cooked and uncooked meat together which could create a problem. Just spit balling an idea.

Ham and cheese snack sticks sound good.

ND Mike Toooooo early. Here comes the flannels.

Maybe Waltons can come up with their own replacement with Excalibur…? 🤞

Dave in AZ I will be making jerky and smoked cheese also

OleSmokey
Do it! Do it! Do it! LOL. Yep, somebody will have to try it now but I’m not the guy for chicken stuff.

Ridley Acres said in Logo Modified - Looks Way Better:

yeah, MEAT-GISTICS is better

Yeah, some how Mea-tgistics just doesn’t roll of your tongue to well.

Can’t find a link to the livestream, anyone know how to get there?

VOTEING will express your concerns and ideas.

That looks pretty good, I have had skyline chili before. That for sure is one of those meals I wish I could get back!

mrobisr said in Shark Sighting on Land!:

Jonathon Any day to scare is good, Halloween even better!

Speaking of the Scare!
https://www.youtube.com/watch?v=sOnqjkJTMaA

JSchmidt said in One-shot grinder head:

I’m wondering if the Waltons one shot will work on a Weston Butcher series #22 grinder?

Tried it on mine. It does not fit.

According to their book face page it’s sold out. Good job everyone, go team orange!

Jonathon Do you know why my above congratulation to Dave & Ron was flagged as SPAM by Akismet? It looks like it made it through though, just a slight delay.