Roll Call

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  Roll Call (Start Here First)
  • Austin  

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  Jonathon I think my problem was that I put then in the oven at 300 deg. and they cooked too fast which dried them out. Ratio was 20% pork sausage to my venison. in the past I have just stuffed them, then frozen them and cooked them by grilling or boiling to 165 deg. I was thinking it would be good to have them cooked, frozen, then simply heat them through instead of worrying about the temps later. My thinking now has changed !!
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  Roll call
  • Buckmaster  

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  Jonathon Yup, I’ve actually watched that movie.
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  Turkey Pepperoni
  • jaycle  

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  jaycle We just did some with pheasant and we have done goose in the past. Here is a link to the goose, gamebird should be released shortly via Pheasants Forever. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks My recommendation would be to add between 25-30% pork fat. If you are trying to make a low fat pepperoni you can get some ideas from these: https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst As you can see I went through a phase of trying to make a tasty low fat sausage. I eventually learned to stop worrying and love the fat!
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  Greetings To The Group
  • processhead  

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  processhead welcome to a great community.
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  Greetings
  • rwilli2  

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  rwilli2 welcome to a great community.
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  Our first foray into sausage-making: SUCCESS!
  • elisse  

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  elisse Well done! I’m particularly interested in some of those other seasoning blends!
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  Hello from Dallas Tx
  • doubleRR  

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  Jonathon I did your tender jerky recipe with whole muscle venison about a month ago. You’re going to love it. My meat block was 10 lbs. In a weeks time my family wiped it out. Even the wife and she doesn’t eat jerky.
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  Checking in
  • Buckmaster  

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  Jonathon that’s a great idea
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  First Post!
  • Austin  

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  So, I don’t know what is causing it but I am seeing way more old posts getting bumped recently. I have ZERO problem with it, there is a lot of good information in those old posts, especially enjoy the videos where Austin and I look sooooo young compared to now
• M

  Snack Sticks in a 32 mm casing
  • mrwoody  

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  mrwoody I will give this a shot. I appreciate it.
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  New to this site
  • Clean money  

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  Clean money Welcome to the community. Team BLUE rocks.
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  Testing
  • Jonathon  

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  Austin If your really nice you might be able to get Jon to hook you up with a one.
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  Hello from Eufaula Ok
  • Wildbutcher  

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  Wildbutcher welcome to a great community with tons of knowledge. I’m about 80 miles northwest of you in Lula Oklahoma. Take it from me you want to go with the blue team.
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  Hello from Geneva, IL
  • keend0  

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  keend0 welcome to the site. Lots of knowledge and experience here. Go Team Orange.
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  Greetings from Central PA
  • spangler2k3  

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  spangler2k3 Nice pics and some good looking dogs!
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  Bacon Cure
  • Gravydave  

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  Gravydave So I assume you will be doing an imitation bacon process where you grind and form it into a loaf? If so the answer is yes, we recently did this with pork and the blue ribbon maple bacon cure plus bacon taste booster and were happy with the results. Just don’t forget to mix in some pork fat or it wont have much taste. Probably use sure gel as well for a binder. The booster isn’t essential but it does help kick up the flavor a little bit.
• A

  New to the marinade tumbler! Hello!
  • Alieureka  

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  @Tex_. Yeah I am pretty bummed out. I just had a few questions for them but nothing. The users I found with cracks said no dishwasher. Rather the bottom of the drum is flat and the cracks started directly in the center. Pull a vacuum on a flat surface will always go to the least supported area. In this case the center. I really wanted to try this it sounds like a great idea.
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  Blueberries
  • Paul Voth  

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  Jonathon thanks Jonathon ! Will see what happens!
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  Hello from Wisco!
  • bfraze  

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  Welcome!
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  Hello from SW MS
  • Zman  

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  Joe Hell While we will happily take credit for your success it’s probably fairer to point out you have a strong will and passion for it! Tex_77 Team blue thanks you for your current score is Good guys 171 Ruskies 166
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  Thanks
  • Hog Pen  

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  Hog Pen I know Birnamwood, my wife is from Antigo.
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  Thanks for the add from Texas
  • Camardelle  

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  TexLaw We just may have more people here than near Waltons. When we do get together as we discussed prior to the virus stuff, I think we should have a Waltons get-to-gether here in Houston! My back pasture is large enough.
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  canning
  • craigrice  

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  my first batch made 8 jars and I am going to do 1 more the grand kids know i made some so I better make more lol
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  dry cured bacon
  • fishing  

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  fishing Few articles/videos https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics and https://meatgistics.waltonsinc.com/topic/412/how-to-make-homemade-dry-rub-bacon-recipe
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  Beef ribs or Brisket?
  • drbrown35801  

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  drbrown35801 I know I am late to this but I really like the Pa’s Black Bull on both brisket and ribs.
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  Jerky
  • tbone  

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  veman Yeah, you want to add JUST enough water to cover all your meat, put it in the smallest container possible so you can add less water, remember, any water you add to the meat you will have to cook or dehydrate out.
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  Newby
  • sbtech  

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  sbtech Welcome to the fold, lots of great information available from the site and others in the community. A lot of experience and backgrounds. You may end up going down the rabbit hole chasing jerky and snack sticks and end up with a whole new hobby. Go team orange
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  Hi, I am Tony from Ecuador
  • Tonyinecuador  

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  Tony, Ecuador sounds interesting & I have often wondered about that, but Margaret says no & she speaks very good Spanish. Tell us more about it & how life is & how it was adjusting to a very new locale. What made you choose Ecuador?
• 

  Snack-stick linking
  • metlman501  

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  Thanks for taking the time to reply. I’ll likely try a small amount of the batch just to experiment. If it’s successful I’ll report back! Have a Blessed day.
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  Monthly giveaway
  • harvy56364  

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  What’s better than a giveaway? Maybe Walton’s and Meatgistics! Looks like I entered Just in time.
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  Sugar cure wild hog ham
  • Erik  

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  Erik We haven’t done a wild hog ham but in general the same process is followed as long as you aren’t dry curing it like knifemaker3. knifemaker3 tricinocious is an issue but as long as the meat is properly handled and cooked to temp it shouldn’t be an issue. Recently the USDA lowered the recommended cooking temp for pokr down to 145 (or so) because there are so few cases of tric. nowadays!
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  New to the sausage making world
  • Randyman  

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  Willie’s is good stuff; we use it for regular snack sticks (19 mm casings). If I do jal, cheese or jal/cheese, we go with H Summer Unit in the snack stick casing. For summer sausage, we use the H Summer Unit all the way regardless of the added ingredients (2.4 x 12 mahogany casings).
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  Introduction
  • Clint Hunter  

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  Clint Hunter I have some venison here and some pork fat. I will try to do this Friday and make our Meat Fact Friday about it. Its going to be a busy couple of days though here with the BHA event tomorrow night and me still trying to dig myself out from under a mountain of stuff!
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  new guy
  • ratrod36  

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  ratrod36 welcome. !
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  First Post
  • Meateater1  

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  twilliams lmao hahahahahahaha I was trying to say how to make and then use those as a place holder for anything…my god what an idiot move…I am leaving it though!
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  Derek from Iowa
  • Derek_D  

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  PapaSop craigrice i dont believe you would be disappointed in the PK100
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  Map of members
  • Parksider  

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  Parksider We store the geolocation of whatever you input for your location in your profile, but to initially get the geolocation, an action has to be taken, so only those who have re-saved their profile since we set this up show up on the map. I’m hoping to run a script to automatically run it for every account, but I haven’t had time to get to that part yet. So, hopefully more people add or re-save their location and more will show up, or I get that script finished. Thank though! Glad you gave us the idea for the map, and I do think it adds a lot to this whole deal, and everyone’s backstory and location is a cool part to see!
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  Mark from western NY
  • mark60  

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  mark60 Sure gel absolutely works well with snack sticks and I like it even more when using wild game or other lean meat. Carrot Fiber is also something that can help and is a little less expensive than the sure gel. I always tell people when they are doing wild game they probably want to use sure gel, you spent a ton of time money and effort into getting the meat, spend a few more $ on a binder to make the best product that you can. But, if making pork or beef sticks using carrot fiber should give you similar results, not as good but certainly good enough!
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  Flaming Antler Outdoors from Washington state
  • FlamingAntlerOutdoor  

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  Jonathon Thanks!
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  Nick from Nebraska
  • beekeeper84  

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  beekeeper84 Welcome! Meat and Bees make the world go round!
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  Discussion on your blog today
  • Dave R  

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  Dave R I don’t have any have much pro experience in food but I can still dream. I would probably prefer that kind of food job over restaurant.
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  This topic is deleted!
  • blackbetty61  

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  jerkey seasoning
  • veman  

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  Joe Hell Thanks for answering that! and veman Hope it turns out well! I love the bold seasoning!
• K

  how to keep potato sausage from turning gray
  • kelly  

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  peculiarb This isn’t necessarily for bologna but it can be used and just change the seasoning. Meat Block : 18 lb pork butts Additive: 7 lb frozen french fries or hash browns Ice/Water: 12 oz Seasoning: Seasoning of your choice Process: Grind all meat through 3/16th plate, then grind half of what you just ground through a 1/16 plate. Add seasoning, water and mix for 3 minutes. Grind Potatoes through 3/16 plate once then mix in the potatoes and mix for a few more minutes. Casings: Stuff into 30-32mm Hog Casings.
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  From the mitten
  • hinoon  

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  I guess it’s kind of late for this but here goes anyway. I’m Kevin from Howell Michigan. I tinkered with meat making for a long time (40 years or so). Rookie stuff in the oven with the boxed brands, but I really wanted to up my game and found Waltons on the net. Sure glad I did! These guys are great. I am learning a lot and can’t wait to expand my horizons (and my pocketbook). I fish and hunt a lot and plan on making stuff I never even thought about before. Thanks again guys.
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  Hello from Ohio
  • OffallyGood  

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  Jonathon said in Hello from Ohio: OffallyGood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen! I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups. I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL Here is my bacon:
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  Hello, I'm Wendy from North Eastern PA.
  • wendy  

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  Been hunting for a good part of my life. We process our own deer. I make jerky every year and stick occasionally. Wanting to start getting into stick making more. There is lots of options here at Walton’s. Definitely a good place to come and explore. I am going to be slowly stepping up my game and purchasing some better equipment to make my experience less back breaking because right now all I have is a normal kitchen aid mixer for my grinder and stuffer. Kinda weak. And my oven. We will see how things go.
• E

  Collagen Casings Problem!
  • ewspears  

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  ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.
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  returns
  • hsiddall  

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  TLDTLD Will do
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  Casing not sticking to the meat.
  • Alan  

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  Alan Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …
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  Old man newbie
  • homesteader57  

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  Jonathon Must have been that great cast iron skillet LOL, we’ll see if it duplicates in the next batch. As I mentioned about friends trying it, I gave a package after freezing it, and I mentioned no rendering and when he cooked it (I believe pan frying but I have no details) he too, had no rendering. Amazing. I love these type of adventures.
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  Smoking Turkey
  • calldoctoday  

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  Kansas Dad, Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
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  Tis The season
  • Forkinpork  

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  Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.
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  New to forum
  • Steve007  

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  Steve007 I personally don’t do a lot with wild pigs, I know our Retail Store Manager makes brats out of them and says they are always excellent. For larger muscle things like a Ham he says they can still be very good but they will have some gaminess to them, so you need to be prepared for that going in. Pulled Pork from Wild Pigs can apparently be very good but I’ve never had it. The age of the Pig and its diet is going to play a large roll into how any whole muscle cut tastes. If you can get a slightly younger pig you have a better chance at less gaminess. Anyone here have a good whole muscle wilg pig recipe?
• D

  Brisket Hamburger
  • Denny  

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  Jonathon I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
• 

  Encased Meats Enthusiast in El Paso, TX
  • stanca  

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  stanca Yeah, I have had the bison epic bar a few times, it is very tasty for sure. I found out that they used to vegetarians or vegans (can’t remember which) from a podcast I listen to, they didnt find being vegetarian or vegan healthy for them so they did some experimenting and created Epic. It’s a pretty interesting story, vegetarianism and veganism is just like anything else, it works for some people but not all, just like Paleo or Keto! I feel great on my Keto (modified!) Diet, less inflammation in my joints and I dropped a stubborn 10 lb that just wouldn’t come off with anything else. My appetite control is also far better and I don’t crave bad food anywhere near as often! Glad someone is trying to keep the old recipes alive, it’s important!
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  New To All Of This
  • Hip Granny  

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  Hip Granny Welcome to the board! We will do our best to help you with any questions!
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  Kinda New From Connecticut
  • Forkinpork  

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  Jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q
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  New to forum
  • eggflipper  

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  eggflipper Welcome to the Board, 17 years is a good amount of time and I’m sure you will have some good knowledge and opinions to share with everyone!
• T

  New To Forum
  • TomBiga  

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  TomBiga Glad to have you on the board Tom! We will be continuing to try to provide useful information that will help processors of all levels!
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  Greetings
  • RDP1975  

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  RDP1975 Great to have some of our friends from the northern border on the board!
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  Hello from NJ
  • Paramedic1  

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  Paramedic1 Well keep going for them, small is better than nothing! I could see an argument about Bear being a nuisance at this point. In Kansas you can shoot as many coyotes as you want year round!
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  New guy
  • Montana Johnny  

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  Thanks for the info. I tried your suggestion of the ice bath, it worked great. Being Montana, I just had to reach outside for some snow to add to the water! Thanks again, most appreciated.
• 

  Checking in from Arizona
  • angler  

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  Jonathon Thanks! I’ve got 8 hogs to butcher this month and a freezer to clean out before hand so I’m grinding and stuffing as fast as I can right now!
• S

  Hello, from Ohio
  • spatrick988  

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  spatrick988 Welcome to Meatgistics, let us know if you have any questions or go ahead and post any tips or recipes that you really enjoy! Getting to the point in the year where deer processing information will become more relevant for sure.
• B

  New to the Forum
  charcuterie pork processing tamworth tamworth pigs www.baconacresfarm.com • • Bacon Acres Farm  

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  Bacon Acres Farm Welcome to Meatgistics!
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  New here
  • Farmer1  

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  Farmer1 Welcome to Meatgistis! We love to have both new processors and more experienced ones, like you, on here. If you have any questions feel free to ask or post pics of anything you have made.
• R

  Signing up
  • renaldo  

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  you will love making your… and you can add whatever you want, and adjust it to your taste!
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  Excalibur German Sausage Seasoning?
  • Sharlene  

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  Sharlene They do! We only keep one variety of the German Sausage Seasoning in stock, but here is the one we have: https://www.waltonsinc.com/h-german-sausage
• C

  Texas Smoker
  • chilefarmer  

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  chilefarmer Glad to see you joined the community! Sounds like you’ve got quite the selection of grills and smokers to cook on!
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  Well hello from Long Island NY
  • zzrguy  

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  Thanks for the reply
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  Scottingaround in Southern California
  • scottingaround  

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  Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.
• D

  Summer sausage
  • deerslayer6911  

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  Austin I like it because of the pepper in it. Also add mustard seed to it
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  Tom from Utah
  • Tomg  

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  Thanks Austin. I think this is going to have to be tried in a Dutch oven out camping, can’t wait, but oh [censored], I don’t have the shaker spices on hand, need to get them ordered. So I guess I will have to wait a bit, darn.
• T

  That better bacon potatoe pie looks awesome...gotta that that
  • Tomg  

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  Re: [Meatgistics: Better Bacon Potato Pie](High Temp Cheese)
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  Love the site! I'll be on alot!
  • heidifeldtman  

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  Re: Welcome to Meatgistics! [JOIN AND POST TO ENTER OUR GIVEAWAY]
• 

  Ryan Smith
  • csosmith  

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  Ryan from Rosalia KS checking in.
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  I have been using Walton's products for years. Best quality there is.
  • smokerman  

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  Re: Roll Call (Start Here First)
• K

  Mark from Wichita, KS - love my Black Olive for ribs, pulled pork & smoked pork loin. Hard to beat Walton's Old West Ultimate Seasoning!
  • KSLonghorn  

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  KSLonghorn Welcome to the community Mark! We love using the Black Olive as well. I love the combination of using wood pellets with a ceramic grill!
• P

  Parksider background
  • Parksider  

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  Parksider The processing part is definitely just as fun as the hunting is! Welcome to the community!
• C

  Processer in Augusta
  • Catbacker  

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  Catbacker That’s a whole lot of processing to just be doing it from home! Thanks for the great feedback, and welcome to the community!
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  Bloody Mary Jerky
  • 19BUTCHERS59  

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  Re: [Bloody Marys: Mix](Snack Sticks) Bloody Mary Jerky 1/2 C. V-8 juice 1/2 C. vodka 3 T. Worcestershire 1 tsp. honey 1 tsp. celery salt 1/2 tsp. hot sauce 1/2 tsp. grated horseradish 1/4 tsp. black pepper squirt of lemon or lime juice 2 lb. meat strips Mix all ingredients together except meat strips. Allow flavors to blend for 15 minutes. Add meat strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or an airtight plastic bag. Remove meat from marinate and place in a drying environment. from: Just Jerky by Mary Bell
• 

  Hello from ND!
  • NDKoze  

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  hambone Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams. For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow. Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!
• G

  Excited to be a part of the Meatgistics community
  • Gomez  

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  Gomez That’s great you live close enough to visit our Wichita stores! Welcome to the community and we’re glad to have you here!
• 

  Looking forward to reading lots of good tips here!
  • Jonathon  

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  Re: Roll Call (Start Here First) Wichita Kansas here! I have been grilling my whole life, in the last few years I have started getting into processing and smoking more. My favorite snack stick seasoning is the BBQ/Habanero Summer Sausage/Snack Stick seasoning. It is amazing as a Summer Sausage too!! With Habanero in the title you might think it would be too hot, but its not, the sweetness from the BBQ balances it very well. For Brats…its too hard to pick one, for pork/beef it is probably Habanero Mango or Cheeseburger Cheddarwurst. We also make a lot chicken Brats and for that the best one I have tried so far is the Raspberry Chipotle. However we are going to be doing some Hot Buffalo Wing Brats with Hit-Temp Blue Cheese once that comes in stock. I will definitely give everyone an update on how those turn out! Also the patty mixes Roasted Garlic and Onion, Jalapeno and the Montreal mixes are all VERY good! I have a Green Mountain Daniel Boone grill, using mostly Pecan and now Cherry Pellets.
• T

  Enid, OK T&C Meats
  • TandCMeats  

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  TandCMeats Welcome to the community! If you have any questions we might be able to help with while your getting ready to open your meat shop, let us know, we’d love to help if we can!
• H

  Monroe Georgia. I have been making suasage for the past 16 years. Started using Walton's products back when they were known as Midwest Tech
  • hutch432  

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  hutch432 It’s been a few years since we changed our name now (used to be called Mid-Western Research & Supply). Thanks for being a customer over all the years! Glad to see you here and welcome to the community!