It was intentional! I had to take a pic for the phone live stream and decided to ham it up, it made me laugh so I went with it but I guess I do look a little like an ax-wielding murderer!
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.
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!
So, everything is done but the payment processing, so as soon as we can get that corrected we will be going live. Slight possibility that it will be this upcoming Tuesday but that is the soonest it will be. Hopefully when it goes live everything will be nice and smooth but Austin and I will be doing a livestream so we can get as much feedback as possible and hopefully fix issues on the run.
So, 90% of my time that I was focussing on the website should be mostly freed back up!
Thank you to everyone who helped others by answering questions and helping eachother with processing issues. I am going to run through my mentions tonight and tomorrow and will try to answer all the chats as well BUT if you see something or are waiting on something from me and you dont get an answer by tomorrow please feel free to bump the post by just posting Jonathon again on the thread.
I am new to snack sticks. Ordered my first bag of Willies seasoning mix. It gets really good reviews but some say it has a bit of a pepper bite to it. My grandson is addicted to Slim Jim’s. I would really like to make him something better for him but if it has any pepper bite to it, he won’t eat them. Has anyone increased the amount of meat to seasoning with the Willies to tone them down? Does anyone have a from scratch recipe for a mild snack stick ?
So, during a livestream, I think it was one of our larger monthly ones cause I remember Austin being there, someone talked about ERR showing on their display. I had seen this once before when I was trying to start the scale with something on it already so I assumed it was that. Yesterday, my scale started doing this. Contacted Escali and they gave me instructions to fix it.
Basically, you need exactly 2,000 grams, then with the power off, hold down both the power and unit buttons until the screen shows numbers in the range of 2,000-8,000. Then you gently place the 2,000 grams on the scale and it should say PASS and it will work again.
Hoping the person who was on the live stream sees this.
Hi from Downunder
I am new to this, and i am reading about the glycerine approach
I am a diabetic, and wish to better understand this process.
I was planning to take 5kg of Topside Round, and cut it 1/4 inch thick ( 7 cm )
Add 900ml of Glycerine
Add 100ml of Water to top up the soluble liquid to 20%
Add 12.5grams of Jerky Cure
Add 300gramsn of Jerky Seasoning
Blend the solution, and add the Jerky and then add it to the marinator for 40 minutes or until
all of the solution is absorbed by the Beef.
My question is:If i tenderise the meat, will this add more absorption, or negatively impact yield on dehydration Are my calculation above correct 20% water is replaced by 18% Glycerine and 2% Water, or do i need more water to be added
I am only dehydrating, my unit goes to 190F, what should my drying schedule be, and how long should i
run the drying process for.
Waltonsinc.com/live for our livestream which starts in 15 minutes! I am going to draw winners for last months giveaway (the choose your adventure one) and we will be announcing Aprils giveaway, which smart users will already have figured out!
Plus, and this is not an april fools day joke, our webcaster wont turn on so we are going to be trying to do this from a cell phone today!
It is going to be me and perhaps Patrick and Londyn will drop in to say hi!
So, sorry Meatgistics was not letting people post for a while. It had to do with a balancer…or something? BUT the good news is there now an amazing feature that should really help with some of the posts that get rather long.
You now have the ability to either start, or change your post as a question. This will do a few things, it will allow people to find the posts that are seeking assistance easier and it will allow an answer to be selected. Once the answer has been selected it will automatically appear directly under the question. This should make things easier when people are searching for answers to a problem they are having. Remember before you post a question you “should” check to see if that has been asked and answered before.
So you can start off a post with asking a question like this:
Or change your post to a question like this:
I am going to start off this post as a question, then I will put a few nonsense posts in there and mark one of them as the answer to let you see what that looks like. Very excited about this!
Also, you might notice the little clock icon up by the discard and submit button, yes, you can schedule posts now!
When watching the livestream yesterday on my phone I could not find where to sign in to get into the drawings for the random winners. I had my phone on desktop view but was unable to find a spot to sign on. If I am logged on and in chat is that all that needs to be done? Not that winning a prize is all I want…lol! I actually just really enjoy the livestreams but I wouldn’t turn down a freebie either!!!
Hi guys, like the topic says this is Friendly Feedback and I just wanted to let you know that the April Giveaway Page is still not live. It just shows that March has ended. I really loved the livestream yesterday even though it got off to a rocky start. The “Pick your Smoker” prize for April looks crazy good and I just want to be proactive in sharing it. I know at the end of the livestream yesterday you said it would be up in a few minutes, and I checked back a few times last night and this morning too at “https://www.waltonsinc.com/win”, but still not active. Again this is Friendly Feedback, I have been with you guys for years and I love your approach to everything, cooking, business, social outreach, etc. = It is all good. Also, Happy Easter!!!
A friend had a sous vide that he tried and didn’t care for. He said it took to long and wasn’t what he expected. I have it now but in my excitement I forgot to ask. Is there any way to tell if the vacuum bags are sous vide safe? Also, on a rectangle container does the sous vide unit go on the short side or the long side of the container? Also, the sous vide device seems to have feet but I can’t get the sous vide unit adjusted to reach the bottom of the container. Does this matter? Any tips tricks recipes that anyone has for sous vide are wanted.
So last year i had an issue when i made the pizza snack stick with what i said it seemed to create a gas and made the casing expand tight and left the meat hollow on the inside also making it hard. Sounds like case hardening i know. My process was the same as every other successful batch i have done. So i decided to give it a whirl again this year, and with the same results although not as bad as they were last time not completely hollow this time but definitely a bunch of air not giving me my bound sausage meat look. Again, when it went to the ice bath they floated. Here is a kicker, this time around i took the last pound of meat that i can not get out of the stuffer and use my jerky gun to stuff a prestuck summer sausage casing. That casing blew from top to bottom down the entire side, and the other flavor i had in there at the same time which was mandarin teriyaki was all good like usual. I know there was another person on here that had the same thing happen to them but never found an answer on what caused it. I looked at the ingredients and i seen it has sodium bicarbonate in it. I thought for sure that was it. Then i looked at my other on hand seasonings and the only other one that has that in it is the ranch, and the ranch turned out perfectly so im at a loss again. Maybe the ranch dont have as much to create what the pizza did, im not sure. Im gonna contact excalibur and hopefully figure it out, that is now 37.5lbs of meat that unfortunately nonconsumable and over $100.
All are sharpened, ready to grind.
I have no use for them and hate to throw them out.
They are free for the cost of shipping. Postage should be about $6 to ship one knife.
Please limit one per “customer” unless there is no interest. Chat message or email me if you are interested.
Thought I would share a picture of my final product for the year. This my 2nd year doing maple syrup, last year we made right around 2gallons. My hope last year was to double my output…well I finished just a touch over 9gallons. Took about 3weeks with a few very late late nights which made work really drag on the next day. Im in North Central Minnesota, and its pretty much the end for everyone. I pulled my taps on saturday during my final boil. Im guessing I collected around 280 gallons of sap this year.