GWG8541 I bet you guys grow some nice maters. If we do ours too late, it gets too hot too quick & they stop or slow down production drastically. If we get them in too early, well, there is always a pretty good chance of a late freeze & they get zapped. We really need a green house, but even then you have to be very careful & probably would either have to grow them in bigger pots or fertilize the devil out of them, which we try not to do. By Mother’s Day, it is just about getting too hot.

Jonathon We expect a full report on the pheasant hunt, especially how the new gun is working.

HerbcoFood It’ll be fine for near 6 months, but, like you say,

i pack pasta

HerbcoFood looks like a great party 🥳. Enjoy

Spidey I thought that only happened to me.

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

processhead It sure helps me… a beginner!

GWG8541 yeah my Griswold is a 12.

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 .

bocephus no changes that I know of

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.

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

processhead awesome build. Flagged so I can find later.

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.

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.

Jonathon Do you know why my above congratulation to Dave & Ron was flagged as SPAM by Akismet? It looks like it made it through though, just a slight delay.

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

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.

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.

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.

bocephus
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.

Dave in AZ congratulations🍺 and thanks for all of your great posts!!

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

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.

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

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.

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?

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.

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.

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

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.

JSchmidt said in One-shot grinder head:

I’m wondering if the Waltons one shot will work on a Weston Butcher series #22 grinder?

Tried it on mine. It does not fit.

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?

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.

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

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

Thank you

RafterW Whoop, Whoop!!

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

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.

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

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

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

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!

Jamieson22 very nice . Congrats 👍

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

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!

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

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

calldoctoday you’re welcome.

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

bocephus they sure are.

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

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

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.

Moist Meat

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😵

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

@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.

lkrfletcher Nice touch on the decals.

Tex_77 nice marbling on those.

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.

cdavis thank you

Jamieson22 nice. They looks great.

Surg - WTG Surg

cdavis Ya just can’t stop em`!👍

Jamieson22 Had them again for Fourth of July. They never disappoint!

Surg Definitely your lucky day. Great deal!

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

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

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

Jamieson22 ohhh those look really nice.

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.

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!

Deepwoodsbutcher congrats. Bring on the buck board.

cdavis thanks and your welcome!

Mcjagger thank you!

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

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!

craigrice First time I heard it was at a church that had the band play their worship music. I though it was great. They did not, however, play it at the second service.

bocephus We make our own via smoking &/or dehydrating, then grinding. I like the sun dried versions, but it can be hard to pull off down here at times, just too much humidity. We also play around with some different blends with just smoked, smoked & dehydrated, different peppers, etc. It is just fun. I am not going to say we have some perfect peppers or anything like that, just fun trying them out.

YooperDog AND the place smells like a piece of heaven. I’m smiling with you when you decide to fire up the “test” when you’re done creating.

And then there those,

Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

Grimpuppy congratulations on the gun win!!

processhead Sheep will be used for breakie sausages hog for all else.

Good job on your bologna. I want to try making that one day.

Jamieson22 😁 😁 😁
Thanks for the laugh!

cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!

kyle Good job. Thanks for all your help.