Jonathon 🤣

twilliams I brought a bag of the Buffalo Wing Ranch home and I have been using it as a shaker seasoning. So far I have made eggs (mid-level) and chicken (really good) and I will be making shrimp with it. We have a Walton’s Exclusive Seasoning coming out soon, it is called Zesty Citrus Garlic Mojo Seasoning and Austin and I have talked about it a bunch, but this will be the next one I think.

Jonathon Will do

RafterW only the spine on the top fin

Craig Rice Sad, just sad. Even the wild organic stuff is no good in spots.

Jonathon you obviously haven’t had DQ Chicken Strips. The big question on the ice cream at DQ is, what flavor of Blizzard are you getting?

Jonathon you would absolutely get tired of living there. The brutal winters for one, the other is unless you pick a town to live in having to drive hours for groceries, gas or supplies. But if you live in town it doesn’t have that wide open range freedom feel. Working on projects and need something, then forget something else By the time you get back home. Everything is more expensive. Yes it’s beautiful and relaxing, it definitely has its positives and negative’s.

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.

Meatgistics Podcast: Just a Spoonful

Listen along as Jon and Austin do a taste test. Austin has brought some peculiar eats with him. Can Jon guess what it is? Also, relief is now available for those who suffer being bit by the lone star tick if they want to consume bacon from genetically modified pigs. Oh, and by the way, how early is too early to talk about probiotics? Enjoy.

So… https://abc30.com/fresno-food-processing-plant-fire-saladinos-foodservice-amonia-leak-employees-evacuated/11811148/ I don’t know, maybe I was wrong but I really feel like what is happening is more just a breakdown of infrastructure and having turnover in jobs, so less experience. Could be wrong though.

Plus you could start looking to local suppliers like the neighbors cats or dogs. Really cut out the middleman.

Or you can use Brave it use either account to sign in.

Order up some Jalapeño sausage seasoning to try.

Jonathon What is the spice you use that has the ample citrus flavor to it?

Great podcast guys thanks

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon is joined by Independent food production professional Larry Goering. He’s been a process engineer with over 30 years of experience. He’s worked with beef, poultry, and pork, both raw and ready to eat. He currently helps design smaller meat processing plants. We hope you enjoy our conversation!

PatrickB
Great podcast! What an interesting guest.

Jonathon it is absolutely crazy how high prices have gone up. I have 3 kids at home and a fourth kid that is just like my own (who is here all the time) that are eating us to the poor house! Lol! Not really laughing though because this sure is crazy.

Jonathon that’s funny!

Tomorrow should be a good one

bocephus I think my Dad has the stuff I made. I made a small step stool, a tool box, a electric cord wrap, a welding chipping hammer, and a C-clamp. I’m sure I made more stuff but that is what I remember.

You two need to read the plastic wrap suggestion again, you have taken it way out of context.

Bob Stehlik that’s a neat little area of town, not as nice as it used to be. We still make our way there a couple of times a year when visiting family.

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon and Kurt Ratzlaff from Backcountry Hunters & Anglers (BHA) get together again and discuss a little of everything. They dive into the deer processing class coming to Walton’s January 8th, new Walton’s and BHA associated products, and did somebody say… beer? Hear that and other meat news and stories now, enjoy!

calldoctoday Me too, I’m sure it was a good one. I haven’t even heard it lol

Great Job today with you & Austin & Mr. Brett as well as all the support team. What a great show & what a list of potential prizes. Wishing all of you & your families a wonderful holiday season. Don’t work too hard before the clock strikes Midnight.

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon sits down with Eric Brown from Pass It On Outdoor Mentors. They dive into the great work Eric and his team do year in and year out, talk proper hunting etiquette & how not to burn bridges with owners over their land. Plus, spring-loaded birds? Hear all that right now, with Meatgistics!

Watching dogs work birds is one of my favorite parts of birding.

RafterW I was picturing this scene in my head even before Austin said it…hahahaha!

bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

If this keeps up we will be having cornbread & milk or rice & milk for Christmas breakfast.

Ridley Acres said in Meatgistics Podcast: All Sheeps and sizes:

Offal in high demand becomes offal expensive! haha I crack myself up sometimes

Now that is some funny stuff right there

Having a listing of most liked seasonings by intended product would be a cool feature.

wdaly I’m right there with brother. That’s the only way I go.

I’ll guess 16,438. Steaks in summer once a week, in winter twice a month.

Michigan, CWD and Covid! Sounds like a “Ted” talk… Nugent that is.

bocephus yep. We have lots of muskrat up here too.

RafterW Correct, add 1% to the total meat weight.
You can definitely experiment with this percentage. We have found that sweet and heavy onion seasoning blends do well with 0.50% garlic added.

Ridley Acres ND is a right to work state so you can be fired for just about any reason. If she would have stayed and made her boss fire her she wouldn’t have been able to get unemployment because it is considered insubordination.

Finally caught up on the last three podcasts. As always, well done guy’s.

Was going to ask what the Meatgistics changes we’re going to be. Sounds good.

Nice job @Jonsey. Nice to put a face to a name.

Who’s this Austin dude… LOL. Been awhile.

Testing to see if posting works

processhead thanks

Tex_77
Above and below… Interesting.

Jonathon
You mentioned Louie’s finer meats. From where? There is one of the same name very close to me. They’re stuff is awesome.

Nice job guys!

Although it has nothing to do with what we do on this site, I just want to thank you for bringing up and mentioning our armed services. The debt we owe them is immeasurable.

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Jon & Austin talks with Dustin Strickland from Strick’s Deer Processing & Specialty Meats out of Hattiesburg, MS. They talk about his process of experimenting with unique and traditional flavors to get that exact flavor profile. Plus, will he help Austin beat John in a future mystery meat segment? Listen and enjoy!

Strick’s Specialty Meats:
https://www.stricksbbq.com/specialtymeats
https://www.facebook.com/stricksdeer/

Jonathon good info on what is happening in the processing field. I agree that these guys are artisans.

Had no idea such a program was out there. Good for them! Great guests.

Then there’s Jonathon. You just had to touch on the mouth feel thing. Just except it, they knew it, we all know it, we all use it, it’s a part of us. 😁😉👍

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon and Austin discuss the Lonestar tic and the loads of fun you have after bitten by one, snakes at Jon’s house, and the price of corn is gonna go up. Enjoy this and other meat news with Meatgistics!

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon and Patrick discuss veal, sample some seasoning, and try to figure out what’s really in Subway’s Tuna Sandwich. Hear that and other meat news right here right now!

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon and Patrick discuss where the best beef in the world comes from. What regions lay claim that their beef is best? The answer might surprise you! Find that out and other fascinating meat stories with us, enjoy!

I saw an armadillo on the side of the highway the other day. The wildlife is going crazy around here.

GWG8541 That is an awesome story! bocephus He still can’t taste much from Covid and he knew how badly I wanted to eat them so he was polite. and allowed me to gourge myself. I gave a few to some people here who have never had them, or had not had them in a long time to enjoy.

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon & Austin talk to Meatgistics user (and Austin Walton Doppelganger) gChart about farming technology and what is being done to improve yield and performance by his company www.precisionplanting.com. Austin also gets shot by Jon as a penalty for not being able to guess the meat or the seasoning in the mystery meat segment!

Austin, congrats on the on-the-way “lil-salty”. I’m catching up on all the old podcasts from yesteryear, every night, sitting on the front porch sipping on two fingers of bourbon/wiskey. I really enjoy listening and learning from you two, and your guests.

I have only seen one bear and from a distance. But just being in the same area is disconcerting.

Yay, very expensive and if it was my money I probably wouldn’t do it but since Walton’s was paying I was happy to try it! Just kidding, I try not to abuse the budget but this was just too interesting to do!

Tex_77 Why is this still here?

-> shutbok a day ago

Razer synapse not working

I’ve never used their pellets, I generally use bbqers delight, but their grills really are a good product. I don’t own one, but I work part time at a dealer, and we have a burn unit we use to cook on, and I would like to trade in my GMG for one, if my wife ever relents, lol.

there is a wine and brewing supply store that also has cheese making supply’s , I think they had classes before this pia virus

This was a cool podcast.

glen bunch of Carrie Nation’s! 🍾 🔨

Jonathon
It’s all cool. Always entertaining.

In-house we refer to this as Jons BlackPill episode!

Jonathan what is this trailer grill you speak of? Let’s see some pics!

Jonathon
Yep. Remember that. Powerful!

PapaSop He’s got his weight loss journey and his interesting sausage and meat things he comes up. he has enough, I’ve determined it is you!

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

Listen along as Jon talks about additives and when to use what additives while making sausage or jerky. Also, he is solo today as his co-host is still out with Covid-19, which is ironic as Jon just got back from his 10-day quarantine!

I’m glad I was working so I didn’t have to watch it. Still proud to be from WI, and still a packer fan

great show guys

thought this was supposed to be on at 2:00 p.m.

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Too early at Walton’s to enjoy a tasty beverage on this day, but if they could I’m sure Jon would pick something sour. Austin Smith enjoyed his favorite, Mountain Dew.

Listen along as Jon talks to the owner and operator of Kinetic Connection Outdoors, an outfit that specializes in big Kansas White Tail. Owner-operator Austin Smith is not only great at hunting but listen to him play his guitar and enjoy his love of life!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Jonathon continued his love for crane brewing and cracked open a blackberry peach IPA Sour. Will the sour be enough flavor to mask his hatred of all things IPA? Tune in and find out! Taylor had a Clown Shoes Double IPA known as Galaticake, great flavor and even better abv coming in at an awesome 9%.

We talked about the upcoming holiday season and how shipping plays an obvious major role in making sure things run smoothly around here. We also couldn’t help but talk about dogs! Taylor and his family do fostering and you know how much Jon enjoys a good dog story. Plus, did we just witness the best turkey Jon has ever made?

FYI I bought tickets, so don’t be surprised when I win multiple guns!

PapaSop December 32nd 2020 is coming!

Tex_77
LOL. Have to agree. Not been a home owner in several years now and truly miss mowing the yard. Kinda relaxing. Had enough yard that it was a two beer event. Had propane as well. 👍

Jonathon Great, thanks for the info!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Jonathon toughed it through one of his not so favorite beers, a Hibiscus Lemon Saison. But as the saying goes, “The show must go on!”

Jon was tackling the podcast solo today, so what a great reason to clear out the mailbag! He went though all of the emails we have received from you the loyal listeners and answered as many questions as he could. Enjoy!

Jonathon The health side of it has been a little helpful, some things for me to watch for so for that I thought it was cool.

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Austin a Well Being Intentional IPA. It was NOT his favorite IPA as you can probably tell
Jonathon enjoyed Chilly Water Pale Ale from Tighthead Brewing, a good all day drinking beer that has quickly become one of his new favorites. He also had a milkshake IPA, and, of course, he was disappointed
Taylor had a Sea Dog Blue Paw, its an Ale with added Blueberry flavor. In his own words, “It’s pretty good.”

We discussed everything from how the orders at Waltons are shipped to our love of dogs! If you’ve ever been curious about how the warehouse works here at Waltons and what exactly we do to ensure the best customer experience possible give this podcast a listen!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Austin a Well Being Intentional IPA. It was NOT his favorite IPA as you can probably tell
Jonathon enjoyed Spaten’s wonderful Octoberfest, it is his favorite Octoberfest Beer almost every year
Kurt had another Octoberfest and it was Left Hand, an all-around awesome brewery who doesn’t make a bad beer as far as I am aware.

We talked about a wide range of things, from Antelope Sausage made with Juniper (yeah, apparently as bad as it sounds) to how Jon would immediately turn into a dictator if he ever gained total control of the world! Just kidding! In all honesty, what Jonathon says around the 40 minute mark isn’t a really well-crafted idea, it is something that he has played with in his mind a few times but hasn’t spent enough time pulling apart to see if he really likes it!

Jonathon Thank you I’m going to get this started today or tomorrow.

The October discount worked fine for me yesterday not sure why other code would not work. Thanks for your help Jonathan!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Austin had Pulp Theory Hazy IPA from Odell’s and he is in love with it, he is disappointed that it is going to be a seasonal and he cannot get it all year long
Jonathon had Scarlet Fire from Tight Head Brerwing a great clean red ale at 5.6% alcohol it is a perfect beer for meals or sitting around and drinking with your buddies.

Since we had John, who is a Cowboy on we decided to see what the actual difference is between a Kobe Burger and a regular 80/20 burgers. We made burgers for each of us and then let Patrick give them to us without us knowing which is which. Their is a clear difference in the taste between the two. Now, you can see it click in my mind that oh no, we might have guessed wrong! Enjoy us being bafoons.

John is a modern day Cowboy (if you couldn’t tell from the hat!) that spends the vast majority of his time out on his horse surrounded by nothing but cattle and pasture land. He talks about doing some quick veterinary medicines from shots to helping birth them. He talks about how crazy his busy season is and surprisingly that poachers are still an issue for Cowboys. He also talks about his god and tells a quick story with a badger.

If you need a Cowboy or someone with those particular set of skills let us know @ podcast@waltonsinc.com, we will get you in touch with John!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. This week we welcome Travis Frank, a TV and Radio Host, Fishing Guide and TV Producer. Listen for Jon's teeth to chatter when he tells us about his terrifying Alaskan Flight!

This week we dug into a few beers from Tighthead Brewing who were nice enough to send us some samples! Tighthead is a Rugby position and these beers clearly have a manly willingness to fight in them, more than Austin could handle for sure, Jon was of course perfectly fine.

Austin had the Irie IPA and he went on and on and on about how good it was but who knows what goes on in his head. Seriously though, even Jonathon enjoyed a sip of this after the podcast and that is high praise for an IPA from him!
Jonathon tried the Powerful Pils a pilsner that greatly pleased his Czech roots! This was what we want when we try pils, a little bit of a bite without being overpowering. This was a well-crafted beer without too much of a bite but with plenty of taste!

Seriously though, these beers were WELL worth the wait and I highly urge you all to look for these beers in your local stores. I know the IRE IPA is available here in Wichita stores and we are hoping the others make an appearance soon! Go buy some so more places send us free beer!

Travis is a Fishing Guide - Television Producer - Radio Host - Writer - Speaker - Photographer - Husband - Father according to the about Travis section of http://trophyencounters.com/ (@austin we probably need an about Jonathon section of Waltonsinc or Meatgistics, no?) and has been a staple of the Minnesota outdoor scene for decades. He began as a fishing guide after other fishermen realized he was consistently pulling trophy size Muskies and Walleye. He did that all through High School and College and that lead him to Ron Schara productions and started him on his current path to superstardom

We really had a great time with him and will be doing more with him and the Ron Schara shows the future! The next time we get up to Minnesota we are going to make sure we schedule it to a time where we can take advantage of his guide services, it has been too long sine Jonathon has caught anything bigger than a Large Mouth!

Chef Jonathon I love chinese food too much. That won’t even stop me from eating it!

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Today we spoke to Brittany Waldman from Pass It On Outdoor Mentors! Brittany is the Director of Field Operations- Pass It On- Outdoor Mentors and is a Mentor herself. She has was matched with a “little” and found the experience rewarding, Mike Christensen (who has been on the podcast as well) noticed the love she had for this cause and was smart enough to bring her on full time. Brittany is someone who has figured out that helping others selflessly is one of the most self-rewarding things you can do! She has made it her mission to take High School aged kids who shoot trap off the trap shooting range and into the field.

We all need to try to be as great of an ambassador for hunting as she is! We had a lot of fun on this one!

Check out Outdoor Mentors https://www.outdoormentors.org/
Learn more about Brittany here https://www.outdoormentors.org/brittany-waldman
Outdoor Mentors Social Media:
https://twitter.com/mentornational?lang=en
https://www.instagram.com/outdoormentors/
https://www.facebook.com/OutdoorMentors/

Tex_77 No, sadlt Brett from SCA had to cancel. However, we did do a taste test of 6 different seasonings for steaks and let our salespeople and more importantly Austin and I determine which was best. We then drank a bunch and talked about crazy/disgusting foods, so, one of my favorite podcasts ever!

PapaSop Yeah, we are absolutely going to have him back on, great guy and great organization. He and I were kicking around ideas for that civil service topic after the podcast like we were going to fix the country somehow! Very fun conversation and once we can do events again we will have more from them.

Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.

Jon had “gettin’ Tiki With It” from Left Hand Brewery and like everything they do it was interesting and pretty darn tasty!
Brandon had an Amber from Alaskan Brewery
Bruce had Summer Fest from Sierra Nevada

For the first episode without Austin I think this went really well. Bruce and Brandon were great guests and great ambassadors for the National Wild Turkey Federation. We talked about everything from Turkey hunting in Texas to Brown Bear Hunting in Alaska! Some of Bruce’s Bear stories will absolutely make you shudder either in fear or excitement. As soon as he brought up Bear hunting I knew I wouldn’t be able to concentrate again until we talked about that. I have a dark obsession with anything that is capable of hunting humans! And as Adam Greentree says “mate, monsters are real, and their called Grizzly Bears! It’s not their fault but they are monsters!”

I highly encourage you guys to go find your local NWTF chapter and get involved. If you can’t do that then check out their ongoing online auction Call for all auction and bid on the sausage-making kit we donated!

https://www.nwtf.org/
https://www.nwtf.org/about/nation
https://trophyridgeoutfittersllc.com/

@Retired-RailRoader Yeah a good amount of people seem to be going to that, I think I first became aware of them back when we were first trying to use the automotive sponges to increase relative humidity in our smokers but still haven’t gotten my hands on one and played with it.

Thanks for the shout out on my post of A Walton’s Sausage Weekend.

Retired RailRoader A.K.A. John Belvedere

Jonathon I’m glad to see that you enjoyed the Malort as much as I hoped you would!

Great story and Mike is absolutely right. A mentor can have a huge impact on a youth. I’ve seen it many times as an adult leader with the BSA when my boy’s were working there way through this program. I haven’t done any outdoor mentoring but this was basically the same thing. But then again I was there for my three when it came to hunting and fishing.

As Mike said it’s an amazing feeling when you get the feedback and see a youth grow, learn and mature. You know that perhaps you helped this person to succeed.

YooperDog I will try that!

Thanks guys that is nice to hear and I will pass along compliments to Dylan, we have another guest this week and we got into some topics I think you guys would be interested in from a commercial perspective!

Took my wife to one on our last trip down to TX in Feb, had to coax her out with the promise of stopping on our way back home. That is one big fuel depot with lots of distractions to keep you spending $.

PapaSop I think Tex_77 is right, bold needs to be dead serious and italics will be snarky sarcasm…maybe italics with capitals?

JPAP Yup it is a 50#. I loaded it with 55 lb of meat/seasoning/water/cheese and additives and it fit but I don’t think it would have done a good job of mixing everything so I did 2 smaller batches. Today I am going to try to get the smallest amount I can get it to work with. If this thing can do 10 lb then I’d recommend it for anyone but I have a feeling 15 is going to be the minimum.

Jonathon Obviously that had to be it. LOL! Those orange guys will do anything.