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    • Tex_77

      What did everyone cook today?
      Bragging Board • • Tex_77  

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      E

      Tex_77 looks pretty [censored] tasty. Will give that a go.
    • Tex_77

      Drink of Choice
      General • • Tex_77  

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      zbigjeff

      Tex_77 YOU Guys!!! Love it.
    • Austin

      Roll Call (Start Here First)
      Roll Call • • Austin  

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      Clyde Johnson

      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 !!
    • Austin

      Roll Call (Start Here First)
      Roll Call • • Austin  

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      Clyde Johnson

      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 !!
    • Tex_77

      Gardening, canning, pickling and everything related
      General • • Tex_77  

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      Chef

      YooperDog I agree, no jar, no refill. LOL
    • How To Make Homemade Snack Sticks
      How To Make.... Meat Recipes • waltonstv recipe homemade meat recipe meat snacks • • Austin  

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      Jonathon

      M. Saboe If you do a 50/50 with an 80/20 cut and removed all the beef fat you’d end up with a dry product. THat would get you somewhere around 10% (a little more as youll never trim all the beef fat off) so I would either add more pork fat or leave the beef fat. Pork fat is better, no doubt but beef fat is better than no fat in my opinion.
    • Tex_77

      Grills
      General • • Tex_77  

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      C

      Tex_77 Wow! I paid $495 for mine when they first came out. I love mine.
    • Tex_77

      Color War
      General • • Tex_77  

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      kyle

      At the island of Meatgistica we will be one…until then, I will stick with blue
    • Joe Hell

      Sous Vide vs. Reverse Sear...
      Better Living Through BBQ with Joe Hell • • Joe Hell  

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      Jonathon

      raider2119 It does sound excellent! I was gonna complain about the lack of pics but I have been SOOO bad about taking pics when things are getting ready for the grill but then totally spacing and just eating it after that I am not in a position to say anything! I used the Salt & Vinegar Wing Shake on Ahi Tuna few nights ago and WOOO it was awesome!
    • Stats77

      Electric smokers
      Smoking & Grilling • • Stats77  

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      Lost River Jones

      I know I’m late to this thread; but a lot of great information in this one. Thanks.
    • PapaSop

      Website Anomalies
      General • • PapaSop  

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      C

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

      New Groups to Help Everyone on Smokers
      Waltons Blog • • Jonathon  

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      G

      Pellet smokers are all about the same I have a camp chef and I love it I do a lot of pulled pork and brisket and I have just started doing jerky and meat sticks have done bacon one time and love it no more store bought for this family
    • Austin

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

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      G

      Thank you
    • Joe Hell

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

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      Tex_77

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

      Snack sticks ?
      Meat Processing • • JohninPa  

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      Jonathon

      cfkarch It seems as if most of the time it ends up ok but to be safe smoking same day is the best. But, hey, life gets in the way sometimes!
    • twilliams

      Making brats
      Meat Processing • • twilliams  

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      C

      twilliams Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.
    • Jonathon

      New Meatgistics Features!
      Waltons Blog • • Jonathon  

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      Y

      Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious
    • Chef

      Lump Charcoal
      Smoking & Grilling • • Chef  

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      C

      I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.
    • Tex_77

      Dry aging beef
      Bragging Board • • Tex_77  

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      Jonathon

      Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!
    • How to Make Homemade Summer Sausage - Recipe
      How To Make.... Meat Recipes • recipe homemade meat recipe meat snacks summer sausage • • Austin  

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      Jonathon

      Doug Benton 3-6% of the products weight once they have been rehydrated if they were dehydrated. Pickled can cause problems with the cure and emulsion so I would avoid that and just use fresh. I love the taste of pickle jalapenos but it can cause issues so I avoid.
    • How To Make Homemade Smoked Ham - Recipe
      How To Make.... Meat Recipes • recipe homemade meat recipe ham • • Austin  

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      Jonathon

      Rlane420 that ooks delicious man, good job!
    • P

      Meat Mixer
      Waltons Community • • Parksider  

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      E

      mccullen said in Meat Mixer: Parksider Years ago we picked up a 20 qt Hobart mixer, it makes life easier, cost was $200 at a auction and all the toys came with it!! We use the dough hook to mix all our meat, it holds 25 pounds which for us is perfect for our batches!! The Holbart was made in the 60’s and we have had it 20 years with no problems
    • Jonathon

      Any Mechanics?
      Non-Food Related • • Jonathon  

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      s.a.m

      Buddy took his escape to the dealer and they bought it back for like $2000 some recall if I remember right
    • M

      Tender roast beef and roast pork?
      Meat Processing • • mikemikemike  

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      Tex_77

      Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.
    • Little Baby Teddy

      Sausage Stuffers
      Bragging Board • • Little Baby Teddy  

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      Little Baby Teddy

      Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.
    • Chef

      Green Onion Fresh Sausage
      Meat Processing • • Chef  

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      Mark Moss

      Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it
    • BobbyMac

      Homemade Pork roll? (Taylor Ham)
      Meat Processing • • BobbyMac  

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      BobbyMac

      TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though
    • B

      Meat mixer
      Meat Processing • • bcompton53  

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      S

      Thanks guys! Good info in this thread.
    • N

      Grinder comparison help
      General • • Njlungbuster  

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      A

      I have used a #12 for years and love it but wanted one with a bigger throat and just got a great deal on a #32 Weston Butcher series and was ecstatic About its performance. I think it cut my grinding time in 1/2 and the performance with an 1/8 plate was exceptional. I really wanted a 2hp #32. but the price was nearly double the one I got.
    • J

      It was a Walton’s sausage weekend!
      Bragging Board • • John Belvedere  

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      Tex_77

      Parksider it was confirmed today that is an A-200 mixer. I’ve still got my eye on the D-300 I found.
    • pr0wlunwoof

      Chicago Brat time.
      Meat Processing • • pr0wlunwoof  

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      pr0wlunwoof

      Did another 10lbs of Chicago bratz. Also did 5lbs of italian at the same time. The shute for my grinder isnt made anymore so I’m gonna have to design something for myself and 3d print it.
    • How To Make Homemade Sausage & Brats - Recipe
      How To Make.... Meat Recipes • waltonstv recipe homemade meat recipe meat snacks sausage bratwursts video • • Austin  

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      K

      PapaSop ok thanks
    • Jonathon

      Topics for Meatgistics Livestream
      General • livestream • • Jonathon  

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      Jonathon

      Soon and here! I am slicing tomorrow, then I will tumbler and marinate overnight and then I will have it all done.
    • Jonathon

      Meatgistics "Meet Up"
      Waltons Blog • • Jonathon  

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      J

      Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.
    • Joe Hell

      I could use your opinions on your ultimate burger grind
      General • • Joe Hell  

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      DougSmokes

      Jonathon Nice. Let us know how it turns out! and thanks for the pic help:)
    • Tex_77

      Soups and Stews
      General • • Tex_77  

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      Tex_77

      Parksider coming in hot!
    • Meat Processing Equipment 101 - Grinders
      Meat Processing Equipment • • Jonathon  

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      dudeweembo

      Tex_77 awesome, that’s great news
    • Tex_77

      Ice Cream
      General • • Tex_77  

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      Sarahsleep

      Joe Hell said in Ice Cream: TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture. I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.
    • M

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

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      G

      I probably would too
    • S

      Soft Beef Jerky without Sugar
      Smoking & Grilling • jerky • • smcneese  

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      Jonathon

      Parksider I played around with the idea but in my mind the extra sugar in the mixture would make the injection difficult so I did not purse it any further, I might need to try it though! Also, I flipped https://www.youtube.com/watch?v=7CkUDYgyGVM live today and here is the meatgistics post. Joe Hell Free is usually the best price point!
    • How to Make Tender Jerky At Home
      How To Make.... Meat Recipes • • Jonathon  

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      cdavis

      Jonathon can hardly wait!
    • hotkarl

      Working on opening day 😭
      Bragging Board • • hotkarl  

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      DougSmokes

      hotkarl Incredible!
    • Tex_77

      The Burger Thread
      Smoking & Grilling • • Tex_77  

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      Joe Hell

      Jonathon I’ve seen that brand but I’ve never tried it. Perhaps this weekend!
    • Brian Schneider

      Homemade Smokehouse
      Smoking & Grilling • • Brian Schneider  

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      pr0wlunwoof

      I’m not sure how stove fans work exactly, but I think they require a substantial difference in temperature between the contact point and the ambient temperature. Meaning if you put it in a room that is a constant temperature above 120 it won’t spin. The spinning is the action of it dissipating heat which it wouldn’t be able to do at a constant ambient temperature.
    • B

      What casing do I use
      General • • BarbecueJim  

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      P

      BarbecueJim I’d also recommend you purchase a picker. It will help let the air gaps out of the casing. Poke it on the stuffing tube or down the casing but NOT right where it’s coming off the tube it will rip the casing.
    • P

      Water bath
      Meat Processing • • Parksider  

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      Joe Hell

      blackjac That is correct but I wouldn’t recommend that technique. I may have just got lucky on that one!
    • PapaSop

      Grinder head cooling pak
      General • • PapaSop  

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      Jonathon

      AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.
    • BobbyMac

      No pork fat
      Meat Processing • • BobbyMac  

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      H

      If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!
    • twilliams

      Stressed out
      General • • twilliams  

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      TexLaw

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

      IS THIS A PK100?
      General • • lkrfletcher  

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      Jonathon

      lkrfletcher That’s awesome, seems like it was a simple fix and one others could use in the future, I might try to do the same on our PK100 and see if it gets more accurate? Can’t wait to try the almonds, we’ll see at the livestream!
    • G

      I'm tired of my old POS vertical stuffer
      Meat Processing • • ggillis  

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      D

      craigrice Use my fathers test. Make a small meatball. When you close your hand to a fist the sausage should ozz out between your fingers. If not add more water.
    • M

      Rookie Questions on Smoker Sausage
      Meat Processing • • mikesr  

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      M

      Joe1 I tested the probes with crushed ice slush and all three were right on. No offset required. I haven’t tested for hot spots but good idea. No fan - unfortunately, because the cabinet is built in to a structure, there’s not enough clearance for the motor.
    • How to Make Homemade Bacon - Recipe
      How To Make.... Meat Recipes • • Jonathon  

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      Jonathon

      Rlane420 Either the Dry Rub or Brown Sugar Cure for pickling and add Bacon Taste Booster for an injection or brine
    • Tex_77

      Easter
      General • • Tex_77  

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      Tex_77

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

      Restructured Jerky With Water??
      Meat Processing • • sbtech  

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      Jonathon

      Kainam Very high on my list of to do. I’ve been reading everything I can find on it and how we can guarantee a safe product when doing it at home. I could just use our eller dry curing chamber but there isn’t a lot of value to you guys when we do that.
    • W

      Wrinkles in my summer sausage!
      Smoking & Grilling • • WildWest  

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      JPAP

      Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also. My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.
    • PapaSop

      Grilled frozen pizza
      General • • PapaSop  

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      Joe Hell

      craigrice I do appreciate a meaty pizza!!!
    • R

      Can you make bacon from sliced belly
      Meat Processing • • ratman6  

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      Chef

      Jonathon Just what I thought. I’m sure margins are very different as well. I do not know the structure of Waltons, just you and Austin . For you two and any others involved to take such good care of us small guys, well all I can say is thank you. Obviously, there is a great investment helping the hobbyist and small guys. Frankly, My wife works in education outside the home. I live in a rural area. I so enjoy this site, it means so much more than just information. I have connected with so many people through Meatgistics - wonderful people. Your site I believe means so much more than just an educational source of information.
    • IVERYAN

      Vodoo Ranger IPA brat
      General • • IVERYAN  

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      Joe Hell

      IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.
    • lkrfletcher

      Pork butt stalled at 143
      Meat Processing • • lkrfletcher  

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      K

      Yeah, I dont always foil. I do if I’m having company over and it looks like it wont be ready on time or I need to get past the plateau. I’m indifferent when it comes to bark. I can have it crunchy or not. What i do a lot is not foil until its done. Foil to cooler and open all my vents up to increase the temperature and throw some spatchcocked chickens on and pull the butt out of the cooler when teh chickens are done and serve pulled pork and pulled chicken.
    • msalmon

      Hog dogs
      Bragging Board • • msalmon  

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      Jonathon

      srg158 They look good! For brats and most sausage I don’t care if they are overcooked or anything, just as long as they are over 160 I am good!
    • C

      thanksgiving
      General • • craigrice  

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      DougSmokes

      Joe Hell Wow those look great. Good Job!
    • PapaSop

      January meat run.
      General • • PapaSop  

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      PapaSop

      Part tres??? So the “Beast” is a bit much to lug around. Needed a better solution. Picked up a rolling cart, added a riser and made it mobile. Much easier to move around. Easily move from storage room to kitchen or even outside. If it ever gets above zero that is.
    • Joe Hell

      Big goals deserve big rewards!
      Better Living Through BBQ with Joe Hell • • Joe Hell  

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      TexLaw

      Way to go, Joe Hell! I whipped myself into shape a while back after realizing I could still live well without digging myself an early grave. It does take work, and I still make my doctor roll his eyes a bit when I tell him about my diet and drinking, but things sure are a lot better. Cheers!
    • A

      New to the marinade tumbler! Hello!
      Roll Call • • Alieureka  

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      lkrfletcher

      @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.
    • R

      Snack sticks-learned something today.
      Meat Processing • • Randyman  

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      G

      Are you using a kidney plate when you are stuffing? Might see if they make one for your grinder.
    • C

      Weekend Processing
      Bragging Board • • Cabelas90  

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      S

      cdub, nice work brother. I can almost taste them. PapaSop, I read your post (with a beer of course). Now I’m drinking beer with a bag full of jerky on the back deck.
    • Tex_77

      Valentine's Day
      General • • Tex_77  

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      Joe Hell

      s.a.m Good point!
    • Little Baby Teddy

      Give Aways
      General • • Little Baby Teddy  

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      Jonathon

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

      Meatgistics Podcast: Talking With Brett Walton
      Podcast • • Jonathon  

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      Jonathon

      PapaSop I think Tex_77 is right, bold needs to be dead serious and italics will be snarky sarcasm…maybe italics with capitals?
    • pr0wlunwoof

      #32 Hand/Belt Driven Grinder
      Meat Processing • • pr0wlunwoof  

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      pr0wlunwoof

      Jonathon The parts holder and drawer come out to about 375g so its about $7.50 in material.
    • D

      Akaushi Ribeyes
      Bragging Board • • Dave R  

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      Joe Hell

      johnsbrewhouse gorgeous!
    • Jonathon

      Come see us at Pheasant Fest for FREE!
      General • • Jonathon  

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      Jonathon

      Joe Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!
    • Jonathon

      Need suggestions for podcast segment
      General • • Jonathon  

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      TexLaw

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

      Chicken snack sticks
      Meat Processing • • Bhouin1086  

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      B

      deplorablenc1 yes sir!!!
    • zbigjeff

      Polish Sausage Seasoning
      General • • zbigjeff  

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      zbigjeff

      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.
    • deweymeats

      Masterbuilt won't Smoke
      Smoking & Grilling • • deweymeats  

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      deweymeats

      Thanks to everyone for the conservative replies. Yes the heats and the product was a success, I used my cold smoke attachment for the smoke input. I believe the element was never on long enough to ignite the chips with the step smoke schedule in the hot ND day. Thanks again for the good input from everyone. Dewey
    • S

      Summer sausage color
      Meat Processing • summer sausage color • • skmeyer  

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      Jonathon

      waltp If you used eca you go right to smoking, no holding. I’d say if you are hand mixing go with adding it to the water, better insurance of coverage,
    • B

      Porch Pirates!!!
      General • • Bob Stehlik  

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      Chef

      TexLaw Thanks. I did about a month ago, but they couldn’t help me since I’m about 50 miles west of center Houston. They were going to get me connected with someone closer, but haven’t heard yet.
    • Tex_77

      Charcoal Briquettes
      Smoking & Grilling • • Tex_77  

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      TexLaw

      reillyranch It’s good to have you aboard! I’ve been a fan of B&B for some time and recently decided to stick with B&B exclusively for a brand (to the extent I can). I’ve even visited your plant, but that might have been as long as 10 or 15 years ago. I bet y’all look a little different, now!
    • J

      Snack sticks?
      Meat Processing • • JohninPa  

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      C

      JohninPa Ok, Just wanted to make sure. An overnight hold with ECA could cause the lack of snap with a mushy product.
    • C

      curing and smoking whole venison backstrap ?
      General • • Curtis p.  

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      Joe Hell

      Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!
    • G

      snack sticks/ dehydrator
      General • • gerhardus6  

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      cdavis

      Chefbjorn man those look great. I don’t think you need any help in that department.
    • C

      breakfast sausage patties
      General • • craigrice  

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      Jonathon

      Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.
    • Austin

      Meatgistics Shirts Giveaway for Kids
      Non-Food Related • • Austin  

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      Ted Frodyma

      Austin Thanks Austin
    • A

      Conversion charts
      Meat Processing • • afterhours  

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      R

      Thanks. Will start small before going big
    • deplorablenc1

      Catching up with some meats!
      Smoking & Grilling • • deplorablenc1  

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      Tex_77

      I concur
    • M

      Jerky Brine
      General • • mdseaside  

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      Jonathon

      craigrice I agree with Joe on doing the cook cycle first. I would say run the fans with the convection function but since you are going to presumably have the meat sliced very thin and the oven set around 325-350 they shouldn’t need a drying stage. Joe Hell is a marketers dream, he has never seen the new “toy” he hasn’t wanted to play with right away! Also, joe I ended up liking the garlic & pepper with the sugar/glycerine a lot more than I would have thought. I did a batch with light bornw sugar and a batch with the glycerine and of the two I think I liked the glycerine more. I also did this on Venison so I knocked out a few tests at once!
    • pr0wlunwoof

      O Canadian Bacon!
      Meat Processing • • pr0wlunwoof  

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      M

      Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.
    • kyle

      shipping with the brown truck
      General • • kyle  

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      johnsbrewhouse

      We’ll see how brown does. I have two orders coming from Waltons. They are already going to be late date to holidays and Sundays. Brown doesn’t drive seven days a weeks longhaul like all the other services. It always takes longer than the four days it should to reach me from Wichita to Washington.
    • How to Make Homemade Canadian Bacon - Recipe
      How To Make.... Meat Recipes • • Jonathon  

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      I

      I need some help and suggestions on making Buck Board Bacon out of Pork Shoulder, injecting…
    • P

      All in a day's works, or two....
      Bragging Board • • Parksider  

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      BobbyMac

      Parksider Looks awesome!
    • PapaSop

      End of summer? Really!
      General • • PapaSop  

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      Liam

      I got a brutal appetite looking at your photos, and I’m still at work, it hurts so much, I feel I won’t live up to dinner.
    • Tex_77

      Most unique/remote restaurant you have ate at
      General • • Tex_77  

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      Tex_77

      YooperDog I’ve done the River Walk, but it was back in my younger day. I do want to get down there soon though. May try and make it there this summer if we got to Kerrville.
    • How to Make Homemade Imitation Bacon - Recipe
      How To Make.... Meat Recipes • • Jonathon  

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      Y

      Camardelle thanks I will take a look. It has been a while since I made imitation venison bacon. Up till C19 bellies have been pretty easy to get. Things are starting to come back though. And I have using the venison for sausages.
    • twilliams

      Gyro bratwurst seasoning
      Meat Processing • • twilliams  

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      Jonathon

      Updated but only with weight. If you need something to base it off of it should be similar to the one directly below it.
    • R

      My incredible auction find....
      General • • raider2119  

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      Jonathon

      raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !
    • J

      Best stuffer for snack sticks.
      Meat Processing • • jroby  

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      Jonathon

      @jroby3646 Those look like the same ones I got. At some point in the future ours will come with this option!
    • B

      #12 Knife does not fit my grinder
      General • • BrianB  

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      PapaSop

      johnsbrewhouse Thanks for the info. Everlasting going forward.
    • Tex_77

      Buffalo Chopper
      General • 8142 • • Tex_77  

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      ?

      Tex_77 You’re close enough to me, buy it for me! I’ll come get it.
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