twilliams lol nicely done!

Sorry I didn’t take more pics, these are the wings and the ribs. Honestly the holy regular ribs were good but not great, the Chipotle lime sweet rub (which i did manage to get up on the site and in sale) ones were way better
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twilliams It came in a styrofoam-lined box with frozen ice packs in it.

For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.

hawktalon99 Fresh or smoked … Try egg whites. I buy by the milk carton, 16-32oz ! or 2 egg whites per kg (2lbs) and that is the old German method. Works great. Just what i do…

Can’t wait to see it

Clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop

TexLaw Yeah, that wasn’t working for this one but I am happy to report that it is working perfectly now once I ran this reset. The problem is to figure out what 2 kg is you almost need another digital scale.

Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited

twilliams I’ve thought of this alot recently as I wanted to make a guacamole brat. I’ve not gotten to it yet but I am fairly certain the best choice would be the salsa like you mentioned. The other option that might be good with it would be either the Sundried Taomoato Brat or go really out there with the Green Tea one. The green tea would be interesting because the seasoning already imparts a creaminess and adding Guac to that could be interesting. Of all of Excaliburs “Foody” line I would say the green tea was the most interesting, most people like the Smoked Gouda and Portabella one but I didn’t care for that.

Ha, marked my answer as the correct one!

Right, so it is not an issue with how the page is loading, if you can enter /win on your mobile then you should be able to do the same with the /live patrick can we do some testing on this and maybe go forward with your idea on the post/video on common live stream issues?

Jonathan That profile picture…you’ve had too much coffee bud! LOL

You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.

Jonathon Screenshot_20210330-084544_Yahoo Mail.jpg

Here is a screenshot of the order

Jonathon I knew there had to be a good reason. Thanks

Jonathon said in Grinder Knives; All Spoken For:

Weve considered a sort of “used” section that would allow people to do these types of things but it seems like a dedicated section might not be necessary. I think we backed off of it for legal; reasons if I remember correctly. It is also totally possible that Austin told me that there would be no legal problem with it and I am just getting hung up on remembering we talked the liability portion of things.

I am a member of another forum with a dedicated buy, sell, trade section that does has a high level of activity. Unless you have a lot of people selling and buying, I wouldn’t bother creating a separate section just for that.

Thanks for the explanation YooperDog, I used to work in the water treatment industry and am more familiar with RO use to remove impurities from drinking water. ln the case of making sugar from sap, the water is the “impurity” you are trying to remove.

processhead Yup, and we just keep getting busier and busier! We are going to be hiring a web coordinator who will be re-writing descriptions and focussing more on SEO. They will be running through old stuff eventually too so hopefully, they can find mistakes like this but by far the best way for us to find these are for people to point them out, so THANK YOU!

gChart

I would jump at the chance to see a facility like that in operation.

Grimpuppy That is awesome! Mike and Brittany are both amazing people and I am sure everyone with the organization is. If you want to see a “watershed” moment check out the 23rd minute of this one https://meatgistics.waltonsinc.com/topic/2431/meatgistics-podcast-outdoor-mentors/2

Midwest_kc I didnt move these to sous vide as I wanted to test the unit more than make snack sticks. I started it off at a 1 smoke setting so that it would be as accurate as possible since we were already above where I would normally want to start at. Then, I moved it to a 5 when I was past my first hour of smoking at 150.

One BIG thing I forget to mention was that on last Thursdays live stream someone in the comments reminded me that a cabinet full of cold snack sticks should take longer to get up to temp, so by putting them in first you will get some conditioning of the sticks on the way up to 150. Well, we had an error that caused a flame out around the 130 mark. This error was my fault, I had the side slider for the ash cup partly open and it was just dropping partially burnt or not burnt at all pellets down into the ash cup. Once I fixed that it worked fine.

With that error it took about 70 minutes for it to get up to temp. Without it I would imagine it would have taken 50 or so minutes. So, starting at 150, as long as the cabinet is already full of cold meat isn’t a problem for Snack Sticks.

Using the standard-size Kitchen Aid, I get 5# of meat/fat/spice mix in the bowl. I tried both the dough hook and the paddle and the paddle gives me better extraction. Can’t remember times exactly, but I think I start seeing good extraction at about 10-11 minutes on speed 2-3. I know it’s right when the mixer starts jumping around and the meat wants to climb out the top of the bowl. That’s the best way I know to describe. I do watch the mixer pretty close and work the meat off the sides often with a spatula. With just a stainless steel bowl and the paddle, cleanup takes no time at all.

This site always changes the spelling very frustrating. It isHakka

brand

PapaSop Yeah, my problem is I’d really like to have it before the next livestream, so maybe the new website will have a code I can use. I like that thought. Someone should make it happen.

shoprat53 Sous Viding a pork loin is just the best way to cook it. Try a pork tenderloin under the same conditions. It will even outshine the loin you did. Like butter.

JoeB sounds like me that is the butcher my grandfather told to watch where they put their fingers near the scale. LOL It is a pretty nice looking icebox, sort of funny going into it for nails and screws.

Smoked Salmon or BBQ shrimp & grits sound good next Saturday the 20th!

OutdoorCharlie Have some photos here: https://meatgistics.waltonsinc.com/topic/3233/walton-s-mixer-with-other-grinders/22

Tex_77 said in Coupon Codes:

processhead First if the form in the email you got isn’t working, it wasn’t for me, look at the top of it and there is a link to click if the form isn’t working. Once you get to the new page you can leave your star ranking and comments, then click submit review, after that you will be taken to a page where you can upload your photos.

Thanks Tex_77. I remember being taken to the second page after submitting the review form. I don’t recall seeing the photo uplink option. I have another request for a product review. When I do that one, I will take a closer look when I get to the second page.

badfire2625
TO-5000 sounds about right! :orangehat:

processhead Thank you, very much appreciated!

Joe Hell i put extra veggies in the philly brats, fantastic

I got to make kielbasa today. It went ok. Jonathan told me of a trick to get the pk to the temp I want. Seems if you press both up and down buttons the temp will go to 60. If you hit down arrow you get to 250 You can then count by detgees down to get where you need to go. Totally works if I don’t have anyone to face time or anything. Also, While making the kielbasa I experienced stall out. The internal temp of the kielbasa was around 134 degrees. It stayed there for a few hours. I took the kielbasa out when the internal temp was 147. The casing was hard in some places. I used the grilleye pro and the meater to track the temp. The grilleye read 10 degrees higher than the meater. Can’t tell what the pk100 temp was but the grilleye went back and forth between like 174 and 161. The meater was roughly 10 degrees lower with its readings.

Yep that said it all.

twilliams I’m with you. A 15 lb stuffer is perfect for anything from 12.5 to 25 lb batches!

Miket482000 the top plate fits tight against the movable slide/mold to hold the batter in

to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game

jpurol You don’t have to vac pack to sous vide, just use big zip lock bags then you won’t have to worry about squishing the brats. Almost seal the entire bag push it into the water until almost all the air is out and seal it up, and you’ll be good to go.

twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.

Water is usually around 2 quarts for 25 pounds of meat. So around 2.6 ounces per pound of meat. ( 13 ounces of water to 5 pounds of meat.)

I do know that on an old, and I mean 40 plus year hold #22 hobart grinder, the throat is the same as Walton’s #32. Only reason I know that is we used the stomper from the #22 on the #32.

NDMike said in Brats - Cured or uncured?:

We tend to put cure in everything we make. Mostly, because the look of grey meat when cooked is kind of a turn off for me.

Fresh product with venison, in particular, seems to acquire that gray color. It has no bearing on quality or freshness. It is just the nature of venison and more of an aesthetic thing.

I still prefer the taste of fresh brats since adding cure and smoke changes the flavor profile to something quite different. Not saying cured and smoked is bad or wrong, just different .

No looked at the 11 pounder only 10 dollars more but limited by my other equipment I usually do more than 1 type of sausage at A time, the 7 ponder should work out well.

djtcds I just posted on the Stop the emails. If that doesn’t work for you let me know and we can chat offline and I will edit your profile for you.

Yup, djtcds Go to your main page then unsubscribe from categories. It wont be green if you are already subscribed, so your will be yellow and say unsubscribe. That and then below that is a shot of my settings, this way I get only notifications on what I am following.
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Try a chuck roast for 24 hrs. @ 135 F

I like the idea of vacuum sealing or removing as much air as possible from the casings. I think oxidation from air exposure contributes to the degradation of the casing even when kept cold and salted.
I have seen some tubed casing packed submerged in a saturated brine solution, which seems like a good idea.

Keeping unused casing clean before repacking should help with extending their shelf life.

Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it

Smoker. In the sous vide the fat will melt.

I’m eating on a keto diet and would like to make smoked snack sticks, is there any prepared snack stick spices that do not contain sugar or any suggestions?

Absolutely. I don’t know the guys name that was working but he knew his stuff. I got what I thought was a stuffing nozzle for 16mm casings. When I got to the checkout he informed me it was the wrong one and got me what I needed.

I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had.
The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.

Midwest_kc Yup, I agree with TexLaw this was the issue. It is something we often struggle with when we are trying to keep sausages warm on a smoker to give out as samples at events.

PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that 😎

https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment

VÄESKE Insulated Large Sous Vide Container with Lid and Racks Kit | Neoprene Retains Heat | Sous Vide Accessories (26 QT, Container/Sleeve/Racks) $139 on Amazon…works great for sausage and the neoprene sleeve works great.

processhead I always dry cure whole loins, never cut before curing. I cut after smoking to 145 - 150 to retain as much moisture as I can. I used the seasoning and it turned out great. The salt level was ok. As there is no information on the composition of the seasoning blends it is always a [censored] shoot using one of them for other than the intended purpose on the salt. That was really my reason for asking about using the seasoning mix, was to see if anyone had used it and if they liked the results. The dry cure rub actually pernitrates faster than using a wet cure unless you are injecting. I have never had any issues with dry rub curing any piece of meat. I learned to cure meats from my Grandfather, who was a professional butcher all of his working life. The only time he wet cured much of anything, was if it was to mass produce for sale as it is faster, otherwise, for personal use he just about always dry rub cured everything as it produces a better end product according to him. I tend to agree with him. He was doing Dry Rub Equilibrium Curing 30 years ago, long before it started to become popular. Dry Cure produces a much more flavorful final product as you are not adding excess water that dilutes and pushes out the juices of the meat. There are some juices lost dry curing as well, but not as much as with wet curing. The main reason injection and wet curing are used is primarily speed and economics, not quality. A meat processor can not afford to produce a product of the quality of a boutique curing house or a home curer as they can’t compete with other processors doing it that way, it takes to long to make a quality product like that for them to be profitable.

Jonathon Responded to your email. Read it and smile. Please!!! This ex IT guy obviously had a short circuit.

no_eyes_processor First, I recommend you always run at higher wattage. Lower wattage seems to be an option they installed for R&D reasons as far as I can tell? Second, I am guessing your base unit for your Meater + is out of batteries, it does take 1 aa or aaa in the back of the unit. We can talk about this afternoon when we call you?

That’s great!!!

wbryant2 sorry, I read it wrong! Yeah, you will be fine. twilliams nicely done!

John Belvedere We have made changes to the process, specifically we recommend using soy sauce (light), rice wine vinegar, and lemon concentrate and then holding it overnight. We think the smoke schedule works better with this process. We could be wrong but we did a lot of testing for smoke schedules on this. If you try something else and it works let us know!

Tex_77 French Fries of all kinds, my wife makes wedge roasted red potatoes …and I think thats about it honestly. Hate baked, despise mashed and just dont really care for any other kinds.

samspade2519 Carrot fiber is broken down by 1 and 5 lb in https://meatgistics.waltonsinc.com/category/23/seasonings (also available up next to the Livestream button) but I don’t know on the amount of potato starch, sorry! Super Bind is a mix of carrot fiber and potato starch but I don’t know what the ratio is in it.

smokinbubba lol I’d expect nothing less than that from an Oranger!

I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.

Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.

craigrice For sure, my all time #1 is Walton’s Ultimate Steak and Roast for steaks, also good on chicken and nice to add to a salad. My other top 3 Excalibur shakers are ALL DISCONTINUED. I can only imagine they did that as a personal attack on me. Anything from Eat BBQ like Zero to hero is a great all around BBQ rub. JPs Custom Sweat Heat is awesome on Chicken and Pork. Most things from Kosmos are also really really good.

Oh and Oakridge is really good too but they are a little pricey. One of our IT guys has a serious love for the Mississippi Grind. Bash Brothers and Butcher BBQ are mostly good too.

YooperDog And breaks down a LOT less often. The 444 is probably the saw that we see people use for this with the most success. The problem is the 444 is FAIRLY heavy duty but not heavy duty enough to use as a splitting saw. It WILL break if it is used as a splitting saw. Some commercial guys don’t care about that cause they can buy many, many of those for the price of one true splitting saw.

Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.

Tex_77 Sorry, I have not used that one. I will say this, for just sharpening that is as good as any steel I have used and the only one I would put above it is the Multi Cut Steel from F.D ck but that is about $130. That isn’t from a sharpening perspective either, as for just sharpening the Smiths is at least as good and almost certainly better. What I like about that multicut is that is can take a drastically knicked or folded edge and bring it back to true without taking a lot of material off of a knife. It also does a very good job honing the edge.

I gave up the six pack. Just felt the keg was my body type. I feel much better knowing I’m keg type body born… 😎

I get ice crystals sometimes if i dont get the perfect seal. I just eat that package first!

If you click the 3 little dots, there is a bookmark option.

jim blais said in Snack sticks:

Just got a new dehydrator and I was thinking of making snack sticks in it any suggestions on whether it’ll work thought I would just make them the same way I would make sticks for my smoker but lay them on the trays in the dehydrator

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Austin Thank You Austin (webmaster extraordinaire).

Yeah, for some reason unread is empty. Working on it now. @tex absolutely chi-com!

twilliams It is an email we send out daily as a sort of “what’s going on” email. It is an automated one as of right now. You can go to your profile then settings and there is an option in the lower left hand side to get them daily, weekly, monthly or to just turn them off.

Austin Tex_77 thanks for the reply. I mostly always order from my phone so this is why i did not see “write a review”, only the one that austin circled…lol. I do get the suggestion of giving a review after i purchase something however that is just for the purchase transaction not the individual products. Thanks

Jonathon thx Sir. I thought it was automatic hence the confusion on my part.

bigtime377 Thanks! Glad to know people are passing this stuff down, I feel like we turned a corner this year on creating more hunters, but we still need people who know what to do went he hunt ends, that’s where Walton’s begins! Hmm, there is an ad campaign in there somewhere… But it is nice to know that people are teaching another generation the importance of controlling your food supply!

craigrice Yeah, PapaSop is correct. It was causing issues on this website, but it is something we are going to incorporate again when we switch over.

twilliams -15 and making sausage, that is dedication!

Polski l like your handle. Jak się masz? Depends on your budget. I am looking at the cool bot just because I can make it portable.

We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.

Excellent taste if you like spice…awesome with high temp pepper cheese… and BEER!!

joe do you smoke them or sell them as fresh ?

wvhunter1965 100% understand!

Jonathon No problem, thanks for making it happen! A real time and frustration saver

Jonathon i have the same problem, I posted in the 911 area but haven’t received an answer yet.

Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol 😊 Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers 😎
PS: I an not responsible for my computer’s grammar or spelling errors😉

mdseaside : I did the same, works well

When I first got into sausage making about a year ago I went and bought a horizontal stuffer just to save on waste that gets stuck in the 90’ elbow of the vertical style and really like it … I really like everything that this site has to offer from equipment to supplies and try to order everything from Waltons but they didn’t offer a horizontal style … I hate to give another company exposure on this site so PM me if you need the name, if you do indeed want a horizontal style stuffer.

twilliams Yeah and the best sellers are best sellers for a reason. No PSS is going to outsell Holly (medium #1 ) , no brat is going to outsell Blue Ribbon (though the gap has closed) and no snack stick is going to outsell Willies. Though, it will be interesting to see if Bourbon gets a bump from this post!

Fractured Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!

Gary Schoenhard are you asking what happened to your emails letting you know about new posts? If so go to your settings by clicking on your porfile avatar in the upper right hand corner, then click on settings. Then check your watch and Notifications settings on the rigth hand side. If that doesnt fix it go to the home page and click on walton’s community, then click on each main category (roll call, Bragging board, Meat Processing, etc.,) and click the subscribe button in the upper right hand.