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• RandyNight
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Hi guys, I wanted to create a thread for topic ideas and wishlists for topics that we could cover during our weekly Meatgistics Livestream. These livestreams will be held at 3 pm (central time) every Thursday at waltonsinc.com/live These are separate from our monthly livestreams where we do giveaways and things, this will be about meat processing only. So, let me know what tpics you want covered! #livestream -
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 bourbon of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I’m just wanted to pound down some drink a good 7&7 can’t be beat. -
This is a post for a social media campaign we are doing for a giveaway. We asked people to share a time that they fed their family or friends with something that they harvested and the winner will get the last copy of the “Home Production of Quality Meats and Sausages” that we have at Walton’s. It has been discontinued and as soon as I heard that I went and grabbed the last copy, I considered stashing it away in case my well thumbed copy ever goes missing but I figured it’d be better for someone who really wants this to win it! This campaign is from our Instagram page but anyone is welcome to join, just know that the winners story will be featured on our Instagram (maybe FB) stories. Include pics if you have them, if not Londyn or I will come up with an image we feel suits it!
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I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.
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I’m in the process of making my 1st pastrami. Looking for advise as to what kind and how much cure to use to either wet brine or dry brine the meat before smoking. Which is the better curing method (wet or dry). Recipes welcome if you are inclined. Thanks. Phil -
Received a notification this morning regarding codes if you have the app. Just looked but not seeing anything. ??? -
Just picked team Blue…go Blue…now if could learn how to change that big letter B to a cool pic…any help…lol -
Antique walk in cooler, hope to convert this year into dry aging chamber (center piece for business)
My wife and I bought this old wooden walk in cooler from a shop that closed in the mid 80’s around the corner from our new shop we built out this past year. It took my brother and I as well as a few big bodies 2 days to disassemble this beauty. It’s mostly oak with Douglas fir framing. Each one of these panels weighs a ton, we had to resort to some creative techniques to get this thing down without killings ourselves in the process. I have seen a number of these around old shops and buildings in Buffalo. I can’t imagine the crew that used to put these things up on a daily basis. We plan to put this up in the “bar” area of our building. We bought our building in July of 2019 to create a new shop that was built to our needs and aesthetic. The retail butcher side was a complete new build in a part of the structure that was used for a prep room by the previous owners. The walk in cooler will go up in what was a bar and dining area. We want it to be the centerpiece of the room and store dry age meats. We will have to retro fit the interior to dry age specs otherwise we want to highlight the old patina of this beauty. We hope for it to be a 6-9 month project based on finances and because we have to build it where our current customer bathroom is. Thus, we have to build a new bathroom and do some electrical and plumbing reconfiguration. Above is the pic of the cooler before we took it down. I’ll send some more pics of where it going to go in the next few days. Check us out on Instagram at Moriarty Meats! Also, if anyone has any tips for installing this beast let me know. Thanks, Tom -
If anyone is having problems with their GrillEye Pro cloud service hear is something to try. This was provided by GrillEye customer service.
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Well I received my PK100 yesterday. I am hel[ping my son move and won’t get to unpack and assemble for a week or 2. I am reading what ever I can from where ever I can to decide what will be the first thing I smoke. Being totally blind and all I chose the PK100. Every where on youtube I read about stick burnters. That isn’t an option for me since I can’t see to control the fire. Most say it’s the only way to go. I will either try pulled pork or brisket first. Can’t wait to contribute to the community.
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Has anyone used the dry rub bacon cure and not add the bacon booster they recommend in the video? If so, what is your opinion?
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Not sure how many Coloradans we have here, but I recently got the PK100 smoker, so I no longer have a need for my 6 rack Bradley smoker. I could sell it on craigslist, but I would much rather give it to someone on in this community that I know will use it. I have only used it a few times, and it has the digital smoke generator. I replaced the heating element in it (per you tube: https://www.youtube.com/watch?v=uy_wLkpDj9I I do not like the stock bradley heat elements. Anyway, If there is any interest, please respond here or message me in chat. My apologies for not mentioning this before - This is a pick up situation. I cannot box it and ship it. I doubt I can even pick it up with my elbow dislocation injury. -
https://www.instagram.com/p/CHqogRCqQ9A/
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So I’ve been watching this seasoning with every order and it’s still back ordered what’s the deal? Has anyone tried it?
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So, on a whim this morning I decided to see if the new 50 LB mixer would mate up with the older style Cabela’s #12 Carnivore grinder that I have. It does. So, if you have a non-Walton’s grinder and want to get the 50 LB mixer, I would absolutely do it. While I can’t guarantee that it will work with your grinder, it probably will. The worst that can happen is you’ll have to hand crank it. And with that, I’ll keep the comment that my 12 year old wants to say to you Blue Teamers to myself… PS: Ignore the dungeon… -
It appears that I will need to get a new freezer. I needed a break from that Presidential debate last night and decided to go and grab a dessert from the freezer. I see water on the floor in the basement. I must have caught it when the failure just happened, as the contents were still pretty hard frozen. I quickly transferred everything to my chest freezer in the garage. Time to get a new freezer I guess. They don’t make them like that anymore. It was a good one! So thankful I caught it on time - Would have lost well over 100 pounds of sausage, deer, elk, etc…
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Austin and Jonathon a couple of up and coming Team Orange dudes are working the new 50 Lb mixer that arrived today. They say they’re making hot dogs. But in reality, that will come in the next few days.
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In one of the livestreams, there was discussion on putting coriander in summer sausage? More thoughts in this? Flavor profile? Reason to put in?
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Masterbuilt - MES130G electric Smoked summer sausage last week and noticed wild temperature swings of over 30 degrees and inaccurate readings (I shadowed both the cabinet and meat probe with a 2 probe Maverick which I had checked) I never paid much attention high temp smokes since I figured setting the temp in the middle of the swing it would equal out and I don’t usually smoke summer sausage But I needed precise control this time for a low temp smoke and finish in Sous Vide Is this normal and is the only fix installing a PID and bypassing Masterbuilt control?
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My first times making these willie snack sticks and when mixing up the meat I added a tsp of cure pink #1 per 5 lbs ( I did 20 lbs) then reading in there book I noticed at the top of the page that the mix comes with the cure in it My question is are these snack stick safe to eat ?
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