craun724 thanks for coming onboard I am not the greatest at answering questions but if you ask a question someone here can answer it for sure
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• blackbetty61
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Kinda new member here, joined a bit ago and forgot to say hi.
My name is Jayson, from southern NH. I worked in a meat shop for about 9 years until the owners did some shady s**t and the place and all of their franchises shut down. While there I developed their fresh sausage and smoked meats program, ran the commissary and was front and back of the house manager.Currently I am using a pit boss Austin xl1100 for a grill and a pit boss Brunswick for a vertical smoker. I typically mix my own seasonings but am starting too try some of the mixes from Walton’s. I just purchased holly regular, willies sticks and everything pizza brat.
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Greetings all, I’m John from Calgary, Alberta, Canada. Home of the Calgary Stampede. As a kid I helped process meat on the farm, and have been an avid hunter and fisherman to this day. I retired in January so decided to get back into sausage making. Just got my updgraded slicer from Walton’s and posted some pictures of the upgrade. I also ordered a variety of spices & casings. I have a Backwoods upright briquet smoker and took a day long course at a nearby smoke house, Big Sky BBQ which got us both into it. Your Meatgistics ‘how to’ videos are very helpful and inspiring. Thanks.
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Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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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.
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We started making our snack sticks yesterday. We ground the meat. Added seasoning…carrot fiber binder…jalepenos…cheese and smoke powder…and mixed. Then stuffed. Put in the fridge overnight. This morning…we put the sticks in the oven with no heat…door open…for 60 minutes to dry. Then we heated oven to 170 degrees and left door open for 60 minutes. Then we closed door…and continued till internal temp of sticks was 157 degrees…about 3 to 4 hours. We have now realized that we forgot to add in the cure package yesterday. Will these sticks be safe to eat if we did not add the cure? They are currently still in the oven…as they just reached internal temp.
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Outside temp is 33 degrees. SS should reach 160 between 4 and 5 pm. Question? Can I hang the rack outside verses a cold water bath? Just an idea.
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Not able to get sure gel, having to use carrot fiber. Used it once before and it pulled way to much moisture from the product. Any advice for this. More water in mixing, maybe less binder. Making 25 pound batches. Any info is greatly appreciated. Thanks
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When I make my home made beef sticks or pork they always turn out real solid, like they are packed to tight. They don’t taste back but they are solid and a little on the dry side. How can I correct this.
Thanks
Bob -
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Hi I ran across this site and was hoping someone could give me a few pointers. I have been hunting wild hogs for several years and have in the past had a processor sugar cure the wild hams, they were excellent. Well this year they state they cannot do it do to some new government regulation so I am going to try it myself. Could someone share with me your recipe if you have a good one for sugar curing wild hog hams and what all stuff I will ned thanks Erik.
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This past year I took the plunge and raised my first hogs. Two berk/duroc crosses were bought in March and at the end of December (that’s the soonest my help would have time to do them) we butchered them. The smallest had a hanging weight of 395. We did not weigh the larger of the two, but he was easily over 400 hanging.
I have hunted for years and never liked the idea of someone else processing my deer, so I have done a lot of deer. Usually, I do a lot of jerky, an italian sausage, and summer sausage. That’s what we will eat, so I don’t mess with anything else…other than the tenderloins…those are always eaten panfried in butter as a sort of toast to the year and hoping for a great season next year.
I was fairly confident I could process a hog but to be on the safe side I asked an old friend who had been a hog farmer on a large operation for years to give me a hand and lend his expertise. In exchange for his and his son’s assistance, I offered them the second hog. Everything went smooth and I have been working of the sausage, bacon and hams every since.
I recently discovered Waltons Inc. and man am I glad I did…wish I would have years ago. I look forward to learning more in the future. -
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Does anyone know of any books describe how spices are mixed for sausage and snacks sticks. Guess I’m looking for a good bass recipe and then adding my own flavor profiles.
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Does anybody know why ECA works when its only released after the meat reaches 130 degrees?
The cure needs time to work (24 hours) before smoking BUT, can go on the smoker immediately if ECA is mixed in.Does the bad stuff have opportunity to enter the meat between the time the meat enters the smoker and the ECA is released? How does that work?
I would love very much to know. am I over estimating how quick bad stuff can get in the meat. Is the idea to kill what gets in. I think Im missing something. Please help
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Our first foray into sausage-making, what I call the “Elk Sausage Project”, has been a GREAT success! 😋 And it wasn’t hard to do! Hubby Dan sterilized everything, cut up an elk foreleg (removing all the silver skin & sinew), and then double-ground the elk meat, mixed with pork (60% elk, 40% pork for the fat content- elk has No fat). Then we made 3 different kinds of Breakfast Sausage (which makes GREAT burgers, too!): Walton’s Meatgistics “Holly PSS GC5060”, for classic, sage-seasoned breakfast sausage, our friend Daniel Oliver’s recipe for spicy Calabrese Sausage with Fennel, Hot Pepper, & Paprika, and one lb. using Maple-Chipotle Rub from Pepper Palace & some Bourbon Barrell Aged Maple Syrup. Dan then used the grinder to stuff it into 10 Walton’s 1-lb. sausage bags for the freezer. We cooked some of each in a cast iron pan, and ALL THREE ARE DELICIOUS- juicy, flavorful… and they make store-bought sausage patties seem absolutely tasteless! Next time we will probably make some using the Israeli “Meurav” spice mix we created & a Cinnamon-Chile spice blend we have… Other ideas are Garam Masala & Ras El Hanout & Jerk spice blends!
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