General

• 

  We Need Feedback On Groups (Plus, you need to join Team Orange!)
  • Austin  

  105
  2
  Votes
  105
  Posts
  829
  Views

  G

  How about a sous vide group, or is that already covered?
• 

  Color War
  • Tex_77  

  103
  3
  Votes
  103
  Posts
  764
  Views

  M

  Sorry Jonathon My Treagar timberline 1300 is Orange and Black. So is our towns football team colors, even all of our street signs are Orange and Black. I hope you appreciate my honestly and still want to help me.
• M

  Looking for recipes and time charts on vacuum meat tumbling.
  • mikemikemike  

  15
  1
  Votes
  15
  Posts
  136
  Views

  M

  Jonathon Yes i inject first, then i would pull vacuum, then tumble. Now, would i really need to rest overnight if im adding sodium erythorbate to the injection brine? Mainly the large cuts like the bone in picnic shoulder? As far as rpm’s, the motor is listed at 1400 rpm. I highly doubt they are using any type of voltage reducer to slow it down. Does 1400 rpm sound about right judging by the video i provided? Maybe you can give me some sort starting point as to how your tumblers guage speed? If im at 1400 rpm at full votage, my SCR motor controller at 50% should be somewhere around 700 rpm. Also, it would be difficult to time the rotations since the tumblers controller reverses every 25 seconds. I haven’t really messed around with the buttons yet and they are all in chinese, but my wife used some traslator app on her phone and there is one button that tranlated to JOG, no idea what that does.
• 

  Excalibur Seasonings
  • Chef  

  12
  0
  Votes
  12
  Posts
  90
  Views

  

  Tex_77 Way TOO funny!
• T

  Hatch pepper time (Canning Freezing)
  • tarp  

  13
  3
  Votes
  13
  Posts
  120
  Views

  Y

  FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.
• 

  Any discount codes out there?
  • lamurscrappy  

  3
  0
  Votes
  3
  Posts
  96
  Views

  

  Yea i got it. Thanks!
• 

  Carrot Fiber and Water Ratio
  • jramey  

  2
  0
  Votes
  2
  Posts
  52
  Views

  

  jramey Great question! Yes, more water can be added when using carrot fiber, it actually holds up to 26 times its weight in water BUT using it at that ratio will destroy your product. When I user carrot fiber I feel adding up to 2 qts of water per 25 lb of meat is okay. Personally I usually stop at 1.5 quarts but up to 2 seems to be fine, beyond that we’ve seen a lot of texture issues in the product. Also, I like carrot fiber far better in fresh product, in cured products I prefer sure gel or even in some situation super bind. We are going to do some stuff in meatgistics University with binders and when to use what one coming soon(ish)
• B

  Walton's coupon code
  • bubba  

  11
  0
  Votes
  11
  Posts
  122
  Views

  

  Jonathon I’m also signed up for the newsletter and have not received an email with a coupon code
• 

  Equipment Maintenance
  • Chef  

  6
  0
  Votes
  6
  Posts
  84
  Views

  

  LOL sometimes the censor thing makes no sense but we are a family-friendly site, or try to be. I’m not sure on that type of stuffer but I am assuming it works similarly to ours and with ours I would reapply some lubricant once or twice a year depending on how often you use it. Food Grade Grease is the best but you need the grease gun for that so the Lubrifilm will work.
• 

  Ice Cream
  • Tex_77  

  52
  0
  Votes
  52
  Posts
  389
  Views

  

  Well, James bond has been deleted from Meatgistics…not a sentence I ever thought I would have to type but life is strange!
• 

  Gardening, canning, pickling and everything related
  • Tex_77  

  132
  2
  Votes
  132
  Posts
  777
  Views

  

  Chef Mrs. Wages salsa mix (follow those directions) and added onions, jalapenos, and lime juice.
• 

  Snack sticks.
  • PapaSop  

  4
  0
  Votes
  4
  Posts
  116
  Views

  

  Jonathon I would think that a company like Excalibur would have very tight Scoville unit requirement to keep their recipes uniform. I have very specific ranges for any peppers from my spice supplier so my food always comes out the same. If they don’t, then I would think that at least they should test and adjust formulas based on ingredients.
• S

  Smoking ham
  • scott kilpeck  

  3
  0
  Votes
  3
  Posts
  70
  Views

  S

  Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.
• 

  National Wild Turkey Federation "Call for All" Auction
  • Jonathon  

  1
  0
  Votes
  1
  Posts
  29
  Views

  

  In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back! https://www.nwtf.org/
• 

  OT: Canvas Tents
  • Tex_77  

  10
  0
  Votes
  10
  Posts
  71
  Views

  C

  Tex_77 That’s Interesting! The guy that started the company started Mountain Smith and Later sold it.
• 

  Give Aways
  • Little Baby Teddy  

  39
  0
  Votes
  39
  Posts
  364
  Views

  

  IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!
• M

  Roast Beef
  • msalmon  

  9
  3
  Votes
  9
  Posts
  214
  Views

  S

  Jonathon Here is the discussion talked about in the podcast today.
• 

  Use the Map Feature!
  • Jonathon  

  10
  2
  Votes
  10
  Posts
  124
  Views

  

  I never really paid attention to that up there, just like I never really paid attention to putting my location in my profile. Cool!
• Z

  Polish Sausage Seasoning
  • zbigjeff  

  37
  0
  Votes
  37
  Posts
  387
  Views

  Z

  Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.
• B

  Lone tick disease
  • BryanM  

  8
  0
  Votes
  8
  Posts
  111
  Views

  B

  Jonathon Awesome. Thanks for all your help. Much appreciated
• 

  Drink of Choice
  • Tex_77  

  677
  5
  Votes
  677
  Posts
  3809
  Views

  

  drbrown35801 I purged it as it was already deleted.
• G

  Best smoker. (Electrical)
  • GalvanAP  

  16
  0
  Votes
  16
  Posts
  263
  Views

  Y

  Jonathon mikedef5 @PK100 My .02¢. Are the sticks fatting out? How close are the sticks hanging together? In my vertical smokers I move my hanging sticks around to lessen the effects of hot spots in the box and I am thinking about adding a fan or two to move the air a bit. My horizontal smoker I do the same with the trays and rotate. It is a bit more putty and tempemental being stick fed and there is a noticable hot spot and no place for a worthwhile tray to add moisture, but it works well with larger cuts of meat and you have a reason to sit around and drink to watch it cook. No experience with the PK100, maybe later this fall when passing through and there is room in the truck.
• G

  This topic is deleted!
  • GalvanAP  

  2
  0
  Votes
  2
  Posts
  13
  Views
• 

  Types of pork
  • Chef  

  17
  0
  Votes
  17
  Posts
  148
  Views

  

  That is one wild looking pig!
• C

  Saving/Marking important posts for later
  • cdub2007  

  3
  1
  Votes
  3
  Posts
  32
  Views

  

  cdub2007 Yes, if you bookmark it they should be saved for you. To access that you can go to your profile and there will be a section showing you the things you have bookmarked.
• C

  pepper stick seasoning
  • cykobowtech  

  5
  0
  Votes
  5
  Posts
  87
  Views

  

  cykobowtech Ah okay, the pepper stick is good, not a ton going on but a good basic snack stick. I’ve never tried the hunters blend but it looks pretty close but it might not have the same level of kick. If you are looking to add heat, I’d recommend you add Ghost pepper Cheese or 60K red pepper Hunters blend: Salt, pepper, garlic powder, hickory powder with maltodextrin, spice extractives, spices (includes cayenne, chipotle, jalapeno and habanero peppers and black pepper), sugar, natural flavors and natural smoke flavor. Not more than 2% soybean oil and silicon dioxide to prevent caking. Contains wheat. Pepper Stick: Salt, Corn Syrup Solids, Dextrose, Ground Mustard, Spices (Including Pepper), Dehydrated Garlic, Sodium Erythorbate (0.64%).
• 

  Sausage strips
  • Tex_77  

  4
  0
  Votes
  4
  Posts
  51
  Views

  Y

  Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.
• 

  New segment
  • Jonathon  

  20
  1
  Votes
  20
  Posts
  157
  Views

  Y

  Jonathon I have had some IPA’S that will puch you in the face before your first sip, not an everyday drink but I do enjoy them. You can make the transition to the dark side by starting the habit of having at least one IPA a day and slowly increasing to the hoppier styles. Soon you will then learn to appreciate those complexities. Don’t hate, appreciate. LOL
• D

  #12 Meat Slicer
  • drbrown35801  

  9
  1
  Votes
  9
  Posts
  129
  Views

  

  drbrown35801 I think you mean the Weston 2500 (https://www.waltonsinc.com/weston-pro-2500-chamber-vacuum-sealer) the main difference will be power of the pump and quality of build. The HBC, and vp215 are designed more with a small commercial application in mind. Nothing against the 2500, it’s a good machine for what it does but it does have limitations that the others wont. The advantage is you could buy 1.5 of those vs the cheapest of the other kinds so if it does need replacing its not the biggest issue in the world. But in general the 3 HBC ones we carry and vp215 are going to last longer, you just pay a lot more for them!
• 

  Snack sticks lacking seasoning taste
  snack stick seasonings • • Herb Manifold  

  13
  0
  Votes
  13
  Posts
  113
  Views

  

  Thank you all for the excellent information. I will give less water a try and some sure gel on my next batch with a little increase in seasoning and see how it turns out. You all were very helpful!!!
• 

  Seasoning to match Kirkland Brats?
  • Alice  

  9
  0
  Votes
  9
  Posts
  100
  Views

  

  Chef LOL 'I imagine NASA was an interesting place to work? No, cat was 26 lb mancoon mix and a pain in the butt, but I did grow pretty attached to him there near the end.
• D

  Slicer found
  • drbrown35801  

  12
  7
  Votes
  12
  Posts
  107
  Views

  

  Jonathon A little more authentic pizza depending on the region of Italy,
• 

  fennel pollen
  • Chef  

  9
  0
  Votes
  9
  Posts
  57
  Views

  

  Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)
• 

  Hard Rolls for Wurst
  • TexLaw  

  13
  8
  Votes
  13
  Posts
  146
  Views

  

  Here’s a pic of those 50/50 whole wheat rolls. I typically expect a dough with that much whole wheat flour to be stickier and a bit more difficult to handle than AP flour. If these were more difficult, they couldn’t have been that much more so, because I had no trouble with them at all (the overnight rise helps with that, too). The next time I try these (and I will), I’ll probably substitute bread flour for the AP flour to see if I can give them a little more chew. These are pretty dadgum good as they are, though, and quite easy.
• J

  What to make with bison
  • jeffreyf  

  4
  0
  Votes
  4
  Posts
  53
  Views

  P

  We eat Bison Bacon Burgers. The Ground Bison is mixed with 25% Bacon ends we grind and incorporate to make the burgers. Season and size according to your taste. They are excellent.
• M

  Philly Cheese Steak Brats
  • Macdogpro22  

  6
  0
  Votes
  6
  Posts
  81
  Views

  M

  Thank you everyone for your responses and help. I am going to make the brats this weekend using beef and high temp mozzarella.
• W

  Has anyone used an Adcraft grinder before?
  • Will P  

  8
  0
  Votes
  8
  Posts
  95
  Views

  

  Will P Get the MG-1.5 #22. It has a detachable head.
• T

  live coupon code
  • tarp  

  3
  0
  Votes
  3
  Posts
  114
  Views

  T

  Chef thanks
• 

  July 4th Independence Day 2020
  • Chef  

  4
  7
  Votes
  4
  Posts
  76
  Views

  

  Departing Contestant ENJOY!
• 

  Can't get into you livestream
  • Little Baby Teddy  

  2
  0
  Votes
  2
  Posts
  41
  Views

  

  Little Baby Teddy Please reserve the Urgent category for processing issues. Personally I think Youtube has had some serious issues for the last 4-5 months but that certainly isn’t something we can do anything about.
• 

  Livestream today at 2:30 pm CDT
  • Jonathon  

  1
  0
  Votes
  1
  Posts
  41
  Views

  

  Just a reminder for anyone who isn’t on our email list we are doing a Livestream today at waltonsinc.com/live where we will draw winners for June’s giveaway, another Acuvide 1000 sous-vide circulator, and since YET AGAIN May’s winner went radio silent on us we are giving away that meat processing kit! Austin also has some stuff to share with you guys. Go to waltonsinc.com/live at 2:30 to join us and to enter to win the last of the 3 Sous Vide Circulators and the re-draw of May’s.
• 

  Garlic harvest
  • beekeeper84  

  19
  3
  Votes
  19
  Posts
  198
  Views

  S

  It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.
• 

  Coupon code
  • twilliams  

  6
  0
  Votes
  6
  Posts
  82
  Views

  B

  Jonathon working now, thanks.
• 

  Cooking pulled pork for a wedding
  • twilliams  

  12
  0
  Votes
  12
  Posts
  96
  Views

  

  I’ll add in that 1/2 pound of cooked meat per guest sounds like a lot when you figure in that they are sandwiches and expecting that you have sides. I would bet that you had a lot left over, but that might be just what you want. It’s a matter of how generous you want to be or what the client wants and is willing to pay for.
• 

  Need suggestions for podcast segment
  • Jonathon  

  38
  0
  Votes
  38
  Posts
  194
  Views

  

  Jonathon I love it! I cannot recall the last time I said this, but I’m looking forward to Monday!
• C

  Air Fryer Steaks.
  airfryersteaks • • curtyboy  

  5
  0
  Votes
  5
  Posts
  75
  Views

  C

  curtyboy you Have me intrigued. May Have to try an Air Fryer Steak now! As for Browning an Insta Pot might be an option as ours has a setting for that.
• 

  Fire Brick
  • iowa arborist  

  27
  0
  Votes
  27
  Posts
  325
  Views

  

  TexLaw the water pan would slow down the cook but it wouldn’t necessarily let the measured temperature. By having more moisture in the air the thermal processing will go faster as the evaporation energy coming off of the meat will be lessened.
• T

  Hot Salsa time
  • tarp  

  25
  3
  Votes
  25
  Posts
  204
  Views

  G

  For salsa I generally like a combo of fresh for texture and canned for the richer flavor
• 

  Sawdust
  • twilliams  

  15
  0
  Votes
  15
  Posts
  153
  Views

  

  twilliams Just FYI we are going to be stocking the Cherry and Maple in 5 lb bags pretty soon, I realize that might take a while to work through, but when you’re done you know where to look!
• 

  Bill's Surprise Potatoes
  • TexLaw  

  12
  3
  Votes
  12
  Posts
  113
  Views

  

  PapaSop It happened to me last week as well. A temporary issue that we will eventually fix but for the short term it is an annoyance!
• 

  4th of july celebration
  • twilliams  

  13
  1
  Votes
  13
  Posts
  122
  Views

  

  TexLaw 4th of july at 5 pm…lol
• D

  Question on Walton’s Fibrous Casings **
  • delafanl  

  4
  0
  Votes
  4
  Posts
  63
  Views

  D

  Thank you Jonathon and Glen, your information was very helpful.
• V

  Colorado jerky seasoning
  • veman  

  6
  0
  Votes
  6
  Posts
  78
  Views

  

  GalvanAP One of the biggest advantages to a tumbler with jerky is that it doesn’t need to be held overnight, it can go right to the smoker. This is because all (or most at least) of the nitrite has been picked up. So, if you had a ton of water left over after tumbling then you’d probably want to hold it still, but in general, you should have very little liquid left and you should be good to go right to the smoker!
• H

  Dry rub bacon cure no booster question
  • hawktalon99  

  9
  0
  Votes
  9
  Posts
  90
  Views

  Y

  hawktalon99 Don’t lose your notes. I lost my recipe book that I spent years tweaking, not a happy camper. I am still in the rebuilding stage for several years now but I am getting back to the beginning. I started using Walton’s mixes and adjusted from there on some. Some specialty ones you just have make yourself. Good luck and end the hobby.
• 

  Shout out to Walton's employee's!!!!
  • SmokeDaddy  

  9
  18
  Votes
  9
  Posts
  136
  Views

  B

  Jonathon take the post to Austin and tell him the customer is always right!
• 7

  Smoked Gouda Ancho portobello blend
  • 73Saint  

  9
  0
  Votes
  9
  Posts
  99
  Views

  7

     Well I did them today and they came out really well. Very complex flavor, different. But I like it. Look forward to firing up the grill and trying the links. Thanks for all the help!
• 

  Thermo pens
  • twilliams  

  24
  0
  Votes
  24
  Posts
  162
  Views

  

  Thanks guys, we will look into carrying them, I know it has been suggested before, not sure it is possible but we will see!
• 

  Grills
  • Tex_77  

  136
  0
  Votes
  136
  Posts
  1831
  Views

  

  Tex_77 That’s unfortunate. I’ve given that company chance after chance (not too mentions hundreds upon hundreds of dollars) and they always seem to let me down.
• J

  Gravity Series Grill
  • jgabehart84  

  7
  4
  Votes
  7
  Posts
  87
  Views

  

  TexLaw Sadly, thas been my experience with the numerous Masterbuilt products I have owned.
• 

  Stressed out
  • twilliams  

  45
  4
  Votes
  45
  Posts
  364
  Views

  

  Chef I was going to post that very same bit. A lot of that research came out of Cornell.
• 

  Website Anomalies
  • PapaSop  

  121
  2
  Votes
  121
  Posts
  764
  Views

  C

  Looking Good this week. I better keep my mouth shut!
• 

  Spice grinder
  • s.a.m  

  20
  0
  Votes
  20
  Posts
  136
  Views

  

  Fat Bob said in Spice grinder: You do know to use pulses to get a finer end product. Just turn it on and the peppers crush but then ride up on the bowl avoiding the knife. If youu’ve tried that and have a lot to do you might want to look at something like an electric grain mill. Most you can adjust to make as fine as you want. $270-$300 online I didn’t think of that! Use the pulse who would’ve thought!
• 

  Pickle loaf recipe
  • beekeeper84  

  7
  0
  Votes
  7
  Posts
  72
  Views

  

  Jonathon once you’ve blanched it to remove the surface acid it’ll bind better to the protein. If you run it back to the grinder you’re just going to cut another surface area and release more acid so it won’t bind as well
• 

  Coronacation ???
  • PapaSop  

  25
  7
  Votes
  25
  Posts
  221
  Views

  

  calldoctoday I always thought it wasn’t but I have read two articles recently that say that is exactly what they use just not out of the jar so people dont catch on!
• J

  Electric smoker help. Anybody?
  • Joe1  

  14
  0
  Votes
  14
  Posts
  136
  Views

  Z

  I cannot help you with that smoker but i agree with get a new one. I have had a Cook Shack electric for 20 years and it is the bomb. it doesn’t have a fan but seals tight and is super insulated so you can smoke in the Kansas winter and still come out great.
• T

  First pickled Bush beans
  • tarp  

  8
  4
  Votes
  8
  Posts
  101
  Views

  

  tarp The neighbors and my brother get their share but wife and I eat at least one a week. All kinds of different ways to fix them.
• 

  Do we have a winner?!
  • Jonathon  

  6
  0
  Votes
  6
  Posts
  132
  Views

  

  Jonathon no its actually my account. I ended up with 2 accounts due to temporarily forgetting my pw and opening a new account and this is the account I prefer to use. Thanks
• 

  Blue is better...
  • Joe Hell  

  7
  6
  Votes
  7
  Posts
  70
  Views

  

  glen 68!
• H

  #147 pork sausage binder question
  • hawktalon99  

  6
  0
  Votes
  6
  Posts
  122
  Views

  

  Joe Hell I usually mix fresh sausage by hand as well, you just need to mix long enough for the seasoning (and water if you add some) to be thoroughly mixed in. Anything beyond that is too long.
• 

  Live radio spot at 620ish
  • Jonathon  

  6
  5
  Votes
  6
  Posts
  68
  Views

  

  Austin First downvote I’ve ever done, I’m not Brittle, DONT MAKE FUN OF ME! I have to go home now, I am too emotionally distraught to continue!
• 

  Chambered sealers.
  • PapaSop  

  14
  0
  Votes
  14
  Posts
  137
  Views

  

  I have the Vacmaster VP215 and got it about 10 years ago. I have replaced the oil and keep it clean, but use it for much more than household needs. I feel that it was one of my best investments. I do many dry goods like flour and grains, bulk spices, powder milk. I tend to buy everything from wholesalers and in bulk and keep food spoilage to a minimum. The professional looking packaging and labeling helps to support business growth, even for the small guy that just wants to do this more as a hobby. I very sound investment in my opinion.
• 

  Is Beef Stick the same as Summer Sausage (just without the ECA)?
  • IndianaJohn  

  12
  0
  Votes
  12
  Posts
  241
  Views

  

  Excellent!
• 

  April's winner?
  • shaun martin  

  3
  0
  Votes
  3
  Posts
  146
  Views

  

  Winner for the Primavac 254 was Eddy Robey, we have emailed him and are awaiting his response. Then for the livestream there were a few winners of some seasoning and sausage and 2 people won $50 coupons and one person won a knife sharpening where we will pay for him to send in his knives then I will sharpen them and send them back!
• 

  Waltons 11# Sausage Stuffer
  • Little Baby Teddy  

  11
  0
  Votes
  11
  Posts
  176
  Views

  

  I’ve had it happen to me as well but I can always tell when it is going to do it, if something is taking a lot of effort to stuff then I know to back it off easy for a turn or so. You might check to see if you air release valve is functioning properly.
• U

  Shrink tunnel
  • ucbutcher16  

  8
  0
  Votes
  8
  Posts
  107
  Views

  U

  I’m not concerned about how to run it. I’m concerned about the quality.
• 

  What's this going to do to our rivalry Austin?!
  • Jonathon  

  16
  5
  Votes
  16
  Posts
  187
  Views

  C

  That sounds like a winner!
• 

  Recent order
  • BobbyMac  

  5
  0
  Votes
  5
  Posts
  109
  Views

  

  Jonathon Awesome thank you for getting back to me so fast, not worried about replacement I know you guys are great. Just wanted to make sure everything was safe before I added it to my meat. Thank you for clearing that up!
• S

  binder forground chicken
  • smokin greg  

  4
  0
  Votes
  4
  Posts
  85
  Views

  

  smokin greg Okay, if you are going to use both then I’d recommend the carrot fiber. You could use sure gel but I think that might be a little bit of overkill honestly.
• 

  Pork Brisket
  • Joe Hell  

  11
  9
  Votes
  11
  Posts
  172
  Views

  C

  Joe Hell That looks Real Good!
• 

  Coronavirus is definitely having an impact on business!
  • Joe Hell  

  103
  1
  Votes
  103
  Posts
  860
  Views

  

  PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.
• O

  smoked wild turkey breast recipie
  • oldfitter54  

  3
  0
  Votes
  3
  Posts
  65
  Views

  

  Jonathon Wild Turkey is always good to drink! Gobble Gobble!
• P

  Pro Series #22 and #32
  • PJohn  

  25
  1
  Votes
  25
  Posts
  249
  Views

  

  akdave And on smaller ones it can even be really hard with that. Recently I tried stepping down from my 22 to an 8 and was VERY unhappy with how long the second grind on 1/8 plate took and the quality of the meat. I had the meat almost frozen between grinds also.
• 

  Podcast
  • Tex_77  

  23
  1
  Votes
  23
  Posts
  260
  Views

  

  Tex_77 Joe Hell We might be willing to do a trade of goods, but I’d try to sneak in a helicopter hunt into the deal!
• 

  Chambered vacuum sealers
  • PapaSop  

  8
  1
  Votes
  8
  Posts
  89
  Views

  

  PapaSop I can tell you that the PK 100 is nice. I’m still learning how best to work it, but it’s just the same sort of thing one goes through when learning a new vehicle. Yeah, the Primavacs are pretty sexy. Definitely on my wish list.
• B

  Potato Sausage question
  • BettyWNC  

  11
  0
  Votes
  11
  Posts
  212
  Views

  G

  Probably why poaching from 150 to 180 deg F. is recommended
• 

  Scales etc...
  • Tex_77  

  23
  1
  Votes
  23
  Posts
  192
  Views

  

  Yeah, that’s the big advantage of that scale, up to 500 grams (17 oz) it weighs by the 1/10th of the gram and it seems really accurate. We are going to try to do some smaller batches with sodium erythorbate with this scale.
• 

  If you’re looking for something good to watch while locked down
  • Jonathon  

  22
  0
  Votes
  22
  Posts
  188
  Views

  P

  Tex_77 Just finished next series of Chef Show with Roy Choy and John Faveruax. I’m a huge fan of Roy’s, would love to get to his place to eat. John just worships the ground Roy walks on and they have become friends after filming the Chef movie. very cool story.
• 

  Sounds of Spring
  • PapaSop  

  24
  7
  Votes
  24
  Posts
  302
  Views

  

  Jonathon
• G

  are seasonings interchangable
  • ginsu14  

  8
  0
  Votes
  8
  Posts
  132
  Views

  L

  Jonathon Thanks Jonathon, Will give that a try with the Willies next fall. Presently have 2 freezers full of venison goodies. Thought you might want to hear that lakes in the Clark, SD area are up 5 to 6’ right now. Should be some great shallow walleye fishing coming up soon.
• 

  Easter
  • Tex_77  

  43
  1
  Votes
  43
  Posts
  273
  Views

  

  My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.
• 

  Low temps using a kamado style smoker
  • Stats77  

  14
  3
  Votes
  14
  Posts
  233
  Views

  

  Jonathon i refueled the Primo today and still had half a load of charcoal left over from the last 8 hour plus cook.
• 

  Soups and Stews
  • Tex_77  

  55
  2
  Votes
  55
  Posts
  640
  Views

  

  Parksider coming in hot!
• 

  March drawing
  • s.a.m  

  23
  1
  Votes
  23
  Posts
  268
  Views

  B

  PapaSop I am sure Jonathan took it in the humor it was meant to be!
• 

  Injecting beef tenderloin.
  • PapaSop  

  9
  0
  Votes
  9
  Posts
  240
  Views

  G

  Parksider, good advice, resting is the key. Most meat taken to USDA temp guide while still cooking renders them almost inedible with a finish temp 10 or so degrees above safe IMHO Way better to remove from heat 5-10 degrees below and allowed to rest to finish internal cooking
• 

  Hatch green chilli
  • beekeeper84  

  24
  0
  Votes
  24
  Posts
  253
  Views

  

  Departing Contestant I agree lard biscuits,lard pie crust I didn’t get fat on accident lol.
• T

  Sort the seasonings
  • TChaps  

  3
  0
  Votes
  3
  Posts
  102
  Views

  

  TChaps It’s been discussed a few times. We’d like to create a list somewhere on meatgistics with different proteins where we would create a list of our favorites and then people could add theirs as comments. Is this sort of what you had in mind?
• 

  Snack stick day lol
  • beekeeper84  

  14
  7
  Votes
  14
  Posts
  273
  Views

  A

  I have been cutting my snack strands double the length I can hang in my smoker with out the ends being too close to the heat source and always keeping the length divisible by 4" or 5". When finished smoking I then cut them in either 4" or 5" length then my Dear Wife vacuum seals them in pint size Pre-cut VACMASTER vacuum sealer bags in our home sealer as we do not have a commercial sealer. She has had tremendous luck with these bags and gets almost 100% seals that last. With a home sealer we have never had much luck going over a Quart bag for dependable seals regardless of the brand of bags. Can’t wait till I can get a commercial sealer. I also love using scissors for trimming my smoked products
• 

  Something we forgot during the livestream!
  • Jonathon  

  30
  1
  Votes
  30
  Posts
  272
  Views

  M

  I would love to make both Pepperoni and Landjaeger or even a German Knockwurst.
• 

  My other passion
  • beekeeper84  

  22
  3
  Votes
  22
  Posts
  205
  Views

  

  beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.
• C

  Shipping Summer Sausage
  • ctraymond  

  6
  0
  Votes
  6
  Posts
  131
  Views

  C

  Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.