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  • Tex_77T

    What did everyone cook today?

    Scheduled Pinned Locked Moved Bragging Board
    23 Votes
    21059 Posts
    93042 Views
    AdamusLignusA

    calldoctoday Oh man, you’re totally right! Don’t know what I was thinking. 🤦🏼‍♂️

  • Tex_77T

    Drink of Choice

    Scheduled Pinned Locked Moved General
    8 Votes
    4039 Posts
    29952 Views
    ?

    Thank you for the kind words. I’ll give it my best shot! You do the same friend!

  • RafterWR

    What are you hunting/fishing?

    Scheduled Pinned Locked Moved Bragging Board
    4 Votes
    2710 Posts
    15308 Views
    Denny OD

    RON PARRISH Congratulations Ron on the hunt! I have never chased turkeys. I’ve been given a breast once to cook/smoke once and I think I failed.

  • Tex_77T

    Gardening, canning, pickling and everything related

    Scheduled Pinned Locked Moved General
    6 Votes
    2414 Posts
    16120 Views
    cdavisC

    johnsbrewhouse man that looks great 👍 congrats

  • PivodogP

    What's your next Meat Project?

    Scheduled Pinned Locked Moved Meat Processing bowl chopper
    12 Votes
    1928 Posts
    12847 Views
    PivodogP

    processhead Thanks, Paul! I’m right now smoking some 50/50 Pork/Beef Hot Dogs!

  • AustinA

    Roll Call (Start Here First)

    Scheduled Pinned Locked Moved Roll Call
    3 Votes
    1557 Posts
    60288 Views
    cdavisC

    Ritz_Paul welcome aboard

  • ND MikeN

    What does everyone do for a profession?

    Scheduled Pinned Locked Moved Non-Food Related
    10 Votes
    469 Posts
    4094 Views
    Hunter-SteveH

    Retired IT professional for 42 years

  • AustinA

    How To Make Snack Sticks - Recipe

    Scheduled Pinned Locked Moved How To Make.... Meat Recipes homemade meat recipe meat snacks recipe waltonstv
    +1
    9 Votes
    340 Posts
    102021 Views
    D

    Yes and confirmed my suspicion. Thanks. I’ll stick with lower fat concentrations as they seem more forgiving.

  • Dr_PainD

    Post your Meat P0rn!!

    Scheduled Pinned Locked Moved Bragging Board
    10 Votes
    295 Posts
    3279 Views
    cdavisC

    HerbcoFood looks like a great party 🥳. Enjoy

  • DeepwoodsbutcherD

    Home meat processing shop

    Scheduled Pinned Locked Moved Meat Processing
    3 Votes
    259 Posts
    2464 Views
    ZParrishZ

    Built mine in a 40’HC shipping container. Wish I was mobile! That looks like it’s going to end up being a nice build!!! I’ll watch to see if you post a final update!

  • RafterWR

    Self-Reliance: How do you?

    Scheduled Pinned Locked Moved General
    4 Votes
    257 Posts
    2301 Views
    G

    Deepwoodsbutcher Not a problem, 4 or 5 chickens at a time, killed, plucked, cleaned and cut up before noon
    One for that night and the rest in the freezer

  • Retired157R

    Smoker Upgrade!

    Scheduled Pinned Locked Moved Equipment
    6 Votes
    244 Posts
    2131 Views
    Retired157R

    processhead It sure helps me… a beginner!

  • ND MikeN

    Cast iron cooking

    Scheduled Pinned Locked Moved General
    6 Votes
    236 Posts
    1965 Views
    ND MikeN

    GWG8541 yeah my Griswold is a 12.

  • JonathonJ

    Jon's AR build begins!

    Scheduled Pinned Locked Moved General
    5 Votes
    221 Posts
    1472 Views
    Idaho SmokeyI

    For all the shooters out there, MidwayUSA is running a big optics sale that includes red dots. You can see it here: https://www.midwayusa.com/optics/br?cid=657&Discounts+and+Deals=Sale&Discounts+and+Deals=Clearance .

  • PapaSopP

    Website Anomalies

    Scheduled Pinned Locked Moved General
    2 Votes
    207 Posts
    1517 Views
    ChefC

    bocephus no changes that I know of

  • JonathonJ

    Topics for Meatgistics Livestream

    Scheduled Pinned Locked Moved General livestream
    1 Votes
    203 Posts
    2438 Views
    C

    Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.

  • Tex_77T

    Grills

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    0 Votes
    193 Posts
    2783 Views
    bocephusB

    Surg I think it looks like it was well worth the money.

  • processheadP

    Electric Smoker OR Landfill: What say you?

    Scheduled Pinned Locked Moved Equipment
    23 Votes
    175 Posts
    2292 Views
    Dave in AZD

    processhead awesome build. Flagged so I can find later.

  • ChefC

    My Appeal to Walton

    Scheduled Pinned Locked Moved Non-Food Related
    1 Votes
    164 Posts
    1376 Views
    ND MikeN

    HerbcoFood when I ordered a Tshirt I ordered the 3X because they were out of the 2X at the time. It is a bit big on me like a 3X would be. So I would say they are true to size. I’m sure the 2X would fit me like it should. Hope that helps.

  • Tex_77T

    The Burger Thread

    Scheduled Pinned Locked Moved Smoking & Grilling
    6 Votes
    161 Posts
    1490 Views
    Tex_77T

    bocephus the only problem is I have two many other seasonings I need to get used up, but it will def. be bought again sometime in the future.

  • JonathonJ

    Meatgistics rewards

    Scheduled Pinned Locked Moved General
    6 Votes
    157 Posts
    1560 Views
    C

    zbigjeff Congratulations Jeff, job well done & looking forward to many more.

  • Tex_77T

    Color War

    Scheduled Pinned Locked Moved General
    3 Votes
    155 Posts
    1446 Views
    S

    processhead I’ve always said that camo is the best color

  • T

    Meat curing chamber

    Scheduled Pinned Locked Moved General
    6 Votes
    152 Posts
    1081 Views
    T

    Ok that’s what I was wanting to know so a 3 inch collagen would be fine. It seems it would be a little thicker than the middles.

  • processheadP

    Hog Processing Project

    Scheduled Pinned Locked Moved Meat Processing
    15 Votes
    148 Posts
    969 Views
    processheadP

    cdavis Thanks Charlie.

  • Midwest_kcM

    Meat Rushmore BBQ Competition BBQ thread

    Scheduled Pinned Locked Moved Smoking & Grilling frickenchicken
    8 Votes
    146 Posts
    1709 Views
    kyleK

    I just watched BBQ USA and I thought it was a pretty good show. I know what they use for rubs and sauces are what makes them money, and cook times very, but I like a bit more how too, and not just entertainment. A closer look at the smokers they use would be kinda nice too. With all that said, Sarah and I enjoyed the show and will watch it again. Congrats to Midwest_kc and look forward to more posts on meatgistics from them.

  • lkrfletcherL

    Bacon Salty

    Scheduled Pinned Locked Moved General
    0 Votes
    141 Posts
    1231 Views
    Denny OD

    Jonathon
    “Why Watson, I think you got sumtin’ there!”
    Excellent thought, quite receptive and I’ll agree with you on this thought.

  • JonathonJ

    Newest rewards , congrats!

    Scheduled Pinned Locked Moved Non-Food Related
    13 Votes
    136 Posts
    805 Views
    Dave in AZD

    processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

  • Kurt RatzlaffK

    What's your camping style??

    Scheduled Pinned Locked Moved Non-Food Related
    3 Votes
    136 Posts
    929 Views
    ND MikeN

    Kurt Ratzlaff can’t wait for the gear report. The BWCA is definitely a place where you have to roll with the punches. Hardly anything goes as planned. The campsite you really want is usually taken. Storms come out of nowhere. Gear breaks when you need it most. That is probably why I love it there. There will be rain, there will be bugs, and there will be fun!!!

  • PapaSopP

    Chambered Sealers

    Scheduled Pinned Locked Moved General
    0 Votes
    135 Posts
    1242 Views
    F

    DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

  • JonathonJ

    Newest rewards!

    Scheduled Pinned Locked Moved Non-Food Related
    12 Votes
    135 Posts
    846 Views
    cdavisC

    mrobisr congrats to you sir 👍. Well deserved.

  • R

    NEW SMOKER

    Scheduled Pinned Locked Moved Smoking & Grilling
    8 Votes
    134 Posts
    1038 Views
    S

    cdavis Thanks! The Meatgistics community input helped finalize the names.

  • Joe HellJ

    Sous Vide vs. Reverse Sear...

    Scheduled Pinned Locked Moved Better Living Through BBQ with Joe Hell
    1 Votes
    132 Posts
    3191 Views
    zbigjeffZ

    HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.

  • JonathonJ

    Newest rewards shipping today!

    Scheduled Pinned Locked Moved Meatgistics Member Specials
    6 Votes
    131 Posts
    951 Views
    samspadeS

    Jonathon geoduck… Will it bbq?

  • AustinA

    Help! I'm trapped in a Vegan Prison!

    Scheduled Pinned Locked Moved General
    6 Votes
    128 Posts
    579 Views
    bocephusB

    Austin Cogratulations on making it through a long week and honoring your bet.

  • JonathonJ

    New Groups to Help Everyone on Smokers

    Scheduled Pinned Locked Moved Waltons Blog
    6 Votes
    127 Posts
    1807 Views
    Denny OD

    bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

  • AustinA

    How to Make Summer Sausage - Recipe

    Scheduled Pinned Locked Moved How To Make.... Meat Recipes homemade meat recipe meat snacks recipe summer sausage
    +1
    2 Votes
    125 Posts
    54974 Views
    mrobisrM

    BrianM 0 You will get mixed replies on ECA sitting overnight, but I have done it a lot of times and have never had a problem, your mileage may vary.

  • JonathonJ

    Ban on gas stoves

    Scheduled Pinned Locked Moved Non-Food Related
    2 Votes
    124 Posts
    753 Views
    C

    I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.

  • Stats77S

    Electric smokers

    Scheduled Pinned Locked Moved Smoking & Grilling
    0 Votes
    121 Posts
    2534 Views
    Lost River JonesL

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

  • processheadP

    The Least-Interesting , But Perhaps One Of The Most-Important Meat Processing Topics

    Scheduled Pinned Locked Moved Meat Processing
    19 Votes
    121 Posts
    904 Views
    C

    Denny O At least you figured it all out, I stay confused these days.

  • JonathonJ

    Member rewards

    Scheduled Pinned Locked Moved General
    6 Votes
    120 Posts
    676 Views
    zbigjeffZ

    calldoctoday Sounds like the notifications received when someone ships by Fedex when I still receive your shipment is arriving tomorrow when I’ve had it for 2 days.

  • JonathonJ

    Whats the 2nd best RETAIL state of 2022 so far?

    Scheduled Pinned Locked Moved General
    2 Votes
    120 Posts
    1233 Views
    bocephusB

    Jonathon Tried again today and code is still not working for me, I see that other people are also having problems with the code, any up dates?

  • JonathonJ

    If I get a deer this weekend

    Scheduled Pinned Locked Moved General
    5 Votes
    120 Posts
    932 Views
    ND MikeN

    Jonathon that us still a good amount of jerky. I bet the bold is really good. That is what I’m going to use on my 10 lb batch from my wife’s buck.

  • GWG8541G

    First Dry Rub Bacon Attempt

    Scheduled Pinned Locked Moved Bragging Board
    9 Votes
    119 Posts
    844 Views
    lkrfletcherL

    Bob Stehlik - Thanks - I will be there tomorrow to take a look. Will probably get a couple and freeze, so I can look back at posts and research.

  • ND MikeN

    Pulled the pin on Thanks Black Monday sale!

    Scheduled Pinned Locked Moved General
    9 Votes
    119 Posts
    721 Views
    ND MikeN

    PapaSop thanks for the info. I will have to swing by Harbor Freight tomorrow.

  • ND MikeN

    One-shot grinder head

    Scheduled Pinned Locked Moved General
    0 Votes
    119 Posts
    1317 Views
    johnsbrewhouseJ

    Anyone replacing the auger stud with the new replacement stud be aware the old stud is held in with Red Loctite as well as the threads. You need to apply just a bit of heat to the old stud to help ease it out. It will come loose without the heat, but you will need to put the drive end in a vise with soft jaws on the drive shaft in order to break it loose. Heat make the job much easier, doesn’t take much. You should re-apply Loctite to the threads when you install the new stud. This will insure both a seal and that the stud will stay attached. Just a bit of advice since I just replace mine with the replacement Walton’s sent me to repair my wear problem. Thanks for the great customer service Jonathan and Austin!

  • cdavisC

    Things you don't see every day

    Scheduled Pinned Locked Moved Non-Food Related
    2 Votes
    118 Posts
    978 Views
    cdavisC

    badexpresso I use straight rice bran in a 4in. pvc gravity feeder. They love it. I have also just poured a pile on the ground. When it’s gone they will even eat the dirt it was sitting on.

  • lkrfletcherL

    Bacon ready

    Scheduled Pinned Locked Moved General
    11 Votes
    117 Posts
    871 Views
    Denny OD

    lkrfletcher I know this was last year and all but, OK, I’m late to the table! 😆
    Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?

  • Dave in AZD

    Got a new Smokin' It 3.5D Wifi gen 2, and Bella's Cold smoke generator!

    Scheduled Pinned Locked Moved Equipment
    9 Votes
    117 Posts
    1281 Views
    J

    Steven, gets no better than that… Cheers

  • JonathonJ

    Meatgistics "Meet Up"

    Scheduled Pinned Locked Moved Waltons Blog
    4 Votes
    114 Posts
    1260 Views
    mrobisrM

    Jonathon said in Meatgistics "Meet Up":

    Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

    Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

  • lkrfletcherL

    HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS

    Scheduled Pinned Locked Moved General
    10 Votes
    113 Posts
    1491 Views
    sbtechS

    If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

  • processheadP

    Estate Sale Score

    Scheduled Pinned Locked Moved Equipment
    10 Votes
    112 Posts
    1188 Views
    bocephusB

    processhead It would look good on a shelf in a processing room.

  • AustinA

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

    Scheduled Pinned Locked Moved General
    2 Votes
    109 Posts
    1195 Views
    PaPaSmokesP

    why cant i add all the groups im in? my setup page only shows the 4 listed but there are at least 2 more im in and they have all??perplexed

  • Tex_77T

    What books and podcasts are you reading/listening/watching?

    Scheduled Pinned Locked Moved Non-Food Related
    2 Votes
    109 Posts
    1125 Views
    ?

    No idea what you are talking about, but I NEVER claimed to be a smart man.

  • TexLawT

    I Got a Hat!

    Scheduled Pinned Locked Moved Non-Food Related
    12 Votes
    107 Posts
    953 Views
    Denny OD

    RafterW Whoop, Whoop!!

  • GrimpuppyG

    Patty Maker sausage insert

    Scheduled Pinned Locked Moved Equipment
    8 Votes
    106 Posts
    1359 Views
    cdavisC

    Grimpuppy. Looks like your sausage insert worked great. Good looking breakfast too 😋. Congrats 👍

  • AustinA

    How To Make Smoked Ham - Recipe

    Scheduled Pinned Locked Moved How To Make.... Meat Recipes ham homemade meat recipe recipe
    +1
    4 Votes
    105 Posts
    18879 Views
    mrobisrM

    Tim Salois As Paul said overnight is not enough time for whole ham. Without arterial /stich pumping SE will not accelerate the cure since the cure does not have time to penetrate the meat completely.

  • DeepwoodsbutcherD

    Ask a butcher

    Scheduled Pinned Locked Moved General
    9 Votes
    105 Posts
    940 Views
    zbigjeffZ

    Deepwoodsbutcher Had an extensive discussion with 2 women butchers in Cleveland,OH who own Saucisson. They broke it down like this. “Think that a pig is standing like you on their back legs. The “butt cut” comes from your shoulders/shoulder blades. Period. Also, with very minor differences, the anatomy of a pig and human are the same.” Yep, they broke it down easily.

  • deplorablenc1D

    Sauerkraut

    Scheduled Pinned Locked Moved General
    0 Votes
    104 Posts
    1496 Views
    GWG8541G

    Denny O no sir, I just stuff and seal. It doesn’t last long enough to worry about. If I were going to do a smaller batch without hot processing, I would consider trying it.

  • JonathonJ

    Best Caliber for Deer and maybe larger

    Scheduled Pinned Locked Moved Bragging Board
    2 Votes
    104 Posts
    765 Views
    S

    I hope my son will feel the same way when I am gone.

  • M

    Uncontrolled heat

    Scheduled Pinned Locked Moved Smoking & Grilling
    1 Votes
    104 Posts
    596 Views
    Denny OD

    GWG8541 Thanks young man!

  • Joe HellJ

    Coronavirus is definitely having an impact on business!

    Scheduled Pinned Locked Moved General
    1 Votes
    103 Posts
    941 Views
    Tex_77T

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

  • ND MikeN

    Smoked some cheese today!

    Scheduled Pinned Locked Moved Bragging Board
    10 Votes
    102 Posts
    878 Views
    bocephusB

    Idaho Smokey Wish I had something like that around here but my wife is probably happy that they don’t.

  • JonathonJ

    Merry (Late!) Christmas!

    Scheduled Pinned Locked Moved General
    10 Votes
    102 Posts
    637 Views
    HerbcoFoodH

    dawg And that is what is going to kill some slowly overtime, others it won’t affect. We are doing as much as we can to get away from processed foods of any kind. All that really is standing in our way, sauces, and we love our sauces!

  • Jamieson22J

    Anyone else make fermented hot sauces?

    Scheduled Pinned Locked Moved General
    4 Votes
    97 Posts
    847 Views
    cdavisC

    Jamieson22 very nice . Congrats 👍

  • twilliamsT

    Sous vide question

    Scheduled Pinned Locked Moved General
    0 Votes
    97 Posts
    668 Views
    PivodogP

    That’s a good question. I think this was for fresh sausage and not one coming from the smoker.

  • J

    Snack sticks ?

    Scheduled Pinned Locked Moved Meat Processing
    2 Votes
    96 Posts
    2581 Views
    JonathonJ

    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!

  • processheadP

    Bratwurst Seasoning Profile Matching Trader Joe's German Brats

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    95 Posts
    1121 Views
    Denny OD

    JoeB is your 1st edition dust cover white or mustard color?

  • JonathonJ

    Reasons to drive an old car

    Scheduled Pinned Locked Moved Non-Food Related
    4 Votes
    95 Posts
    511 Views
    RafterWR

    The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.

    5BE00F61-C0A8-4131-AC6F-62213ED012AF.jpeg

  • ND MikeN

    Gritwurst or Gritzwurst or Gritwist

    Scheduled Pinned Locked Moved General
    3 Votes
    95 Posts
    1441 Views
    ND MikeN

    calldoctoday you’re welcome.

  • mrobisrM

    #22 grinder knife

    Scheduled Pinned Locked Moved Equipment
    0 Votes
    95 Posts
    972 Views
    M. SaboeM

    Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.

  • JonathonJ

    Jon's Journey (not as good as Joe Hells)

    Scheduled Pinned Locked Moved Waltons Blog
    3 Votes
    94 Posts
    1168 Views
    processheadP

    Jonathon said in Jon's Journey (not as good as Joe Hells):

    cdavis NICE, 14 is a good amount to be down in this short amount of time and good job Chef looks like you and I are on the slow train but at least going the right direction but looks like we are all chasing lkrfletcher congrats man, you’re killing it!

    Also, hope processhead and lkrfletcher were watching the live stream yesterday!

    Unfortunately I have been traveling and didn’t see it. What did we miss?

  • JonathonJ

    Contest

    Scheduled Pinned Locked Moved Non-Food Related
    2 Votes
    94 Posts
    815 Views
    ND MikeN

    bocephus they sure are.

  • ND MikeN

    My Alaska trip.

    Scheduled Pinned Locked Moved General
    11 Votes
    94 Posts
    589 Views
    ND MikeN

    cdavis thanks! It was definitely a highlight in my life.

  • JonathonJ

    Meatgistics Upgrade

    Scheduled Pinned Locked Moved General
    9 Votes
    93 Posts
    580 Views
    PaPaSmokesP

    love the new look and easier to get places

  • craigriceC

    smoked cheese

    Scheduled Pinned Locked Moved General
    0 Votes
    91 Posts
    831 Views
    S

    Here is my method. https://www.youtube.com/watch?v=Xs-sD7wFyI0&t=1s

  • twilliamsT

    Making brats

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    90 Posts
    775 Views
    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.

  • JonathonJ

    Product Naming Competition

    Scheduled Pinned Locked Moved Smoking & Grilling
    3 Votes
    90 Posts
    706 Views
    JonathonJ

    Closing thread, we went through and picked a BUNCH of options. We will be talking about it tomorrow on our live stream at 3 pm at waltons.com/live and we will have a poll!

  • JonathonJ

    New Meatgistics Features!

    Scheduled Pinned Locked Moved Waltons Blog
    2 Votes
    88 Posts
    702 Views
    YooperDogY

    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😵

  • mrobisrM

    Kabanosy

    Scheduled Pinned Locked Moved Meat Processing
    3 Votes
    88 Posts
    1005 Views
    mrobisrM

    MCURRAN Oh man my mouth is watering, that looks great.

  • mrobisrM

    Pickled Sausage

    Scheduled Pinned Locked Moved Meat Processing
    5 Votes
    88 Posts
    858 Views
    mrobisrM

    @bmartin1000 said in Pickled Sausage:

    mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.

    You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.

  • lkrfletcherL

    Summer Project

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    11 Votes
    88 Posts
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    zbigjeffZ

    lkrfletcher Nice touch on the decals.

  • DeepwoodsbutcherD

    Help me pick a team

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    4 Votes
    88 Posts
    518 Views
    salmonmasterS

    Jonathon with this post my count down, would be at…0😁
    20230310_170142.png

  • RafterWR

    Final Number on My Beef Production

    Scheduled Pinned Locked Moved Bragging Board
    6 Votes
    87 Posts
    755 Views
    bocephusB

    Tex_77 nice marbling on those.

  • ChefC

    Lump Charcoal

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    1 Votes
    86 Posts
    600 Views
    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.

  • kyleK

    Grad party food

    Scheduled Pinned Locked Moved Smoking & Grilling
    2 Votes
    86 Posts
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    kyleK

    cdavis thank you

  • Jamieson22J

    Honey Sriracha Smoked Cheez-Its

    Scheduled Pinned Locked Moved Smoking & Grilling
    12 Votes
    86 Posts
    1328 Views
    GWG8541G

    Jamieson22 they are definitely one of those perfect snacks. The kids will probably come around to the smoked ones as they get older. Its one of those snacks that have been around a heck of a long time.

  • Jamieson22J

    25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide

    Scheduled Pinned Locked Moved Meat Processing
    6 Votes
    84 Posts
    737 Views
    SurgS

    Jamieson22 nice. They looks great.

  • SurgS

    Great find! I think?!

    Scheduled Pinned Locked Moved Equipment
    11 Votes
    84 Posts
    777 Views
    lkrfletcherL

    Surg - WTG Surg

  • cdavisC

    Just have to brag a little.

    Scheduled Pinned Locked Moved Bragging Board
    16 Votes
    84 Posts
    667 Views
    Denny OD

    cdavis Ya just can’t stop em`!👍

  • N

    Grinder comparison help

    Scheduled Pinned Locked Moved General
    0 Votes
    82 Posts
    902 Views
    wdalyW

    Surg Definitely your lucky day. Great deal!

  • PapaSopP

    Freezer purge.

    Scheduled Pinned Locked Moved Meat Processing
    9 Votes
    82 Posts
    720 Views
    C

    kyle What about drinking! We can’t all live parched.

  • JonathonJ

    And now, it is YOURS!

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    13 Votes
    82 Posts
    985 Views
    JonathonJ

    Update on this T-Shirt https://meatgistics.waltons.com/topic/5333/pre-order-preamble

  • Tex_77T

    Kansas Tourism: The Smoke Show

    Scheduled Pinned Locked Moved Bragging Board
    4 Votes
    82 Posts
    539 Views
    C

    Tex_77 thats great news! I’m about out of there sauce!

  • Jamieson22J

    25lb batch of Jalapeno Cheddar Snack Sticks

    Scheduled Pinned Locked Moved Meat Processing
    11 Votes
    82 Posts
    643 Views
    samspadeS

    Jamieson22 ohhh those look really nice.

  • kyleK

    Fell off the map

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    0 Votes
    81 Posts
    528 Views
    wdalyW

    Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.

  • JonathonJ

    Summer Sale, let the shopping commence!

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    5 Votes
    81 Posts
    675 Views
    cdavisC

    Deepwoodsbutcher congrats. Bring on the buck board.

  • kyleK

    Loyal kitchen helpers.

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    +
    5 Votes
    80 Posts
    780 Views
    ND MikeN

    cdavis thanks and your welcome!

  • JonathonJ

    No water is safe

    Scheduled Pinned Locked Moved General
    1 Votes
    80 Posts
    961 Views
    bocephusB

    processhead Gator one Cheyenne zero, doesn’t sound like he was all there, getting in with a gator as big as that.

  • JonathonJ

    Meatgisitcs Podcast: Full of Flavor

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    1 Votes
    79 Posts
    491 Views
    ND MikeN

    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!

  • C

    Cooking stall in my smoker HELP

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    79 Posts
    1309 Views
    Ridley AcresR

    djohnsonfire said in Cooking stall in my smoker HELP:

    Dr_Pain said in Cooking stall in my smoker HELP:

    @dennyo said in Cooking stall in my smoker HELP:

    Dr_Pain said in Cooking stall in my smoker HELP:

    @dennyo said in Cooking stall in my smoker HELP:

    Dr_Pain said in Cooking stall in my smoker HELP:

    Sheesh! I need to get back to cooking so I can compete with you guys. That is some good looking product

    Doc, you just take care of you first! Take your meds now so you can make your meals later!!

    Getting better everyday. I made a dish last night (from my childhood) that I will share soon. It is a simple all in one and cooked in the microwave. Simple enough and TASTY!!!

    Ohh, Very glad to hear! Push yourself mindfully a little and keep it slow and steady.

    Mindfully is the word of the day!!! Thanks DennyO

    I saw this post in the unread feed, and I thought Dr_Pain was back…guess not yet. Hopefully you are doing well Claude, wherever you are!

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