Jonathon I tell shooters that Mel Gibson shooting class “aim small, miss small” actually works. Great movie.

zbigjeff Not a problem! I can’t wait to get out of this midwest heat and look at the Turnagain Arm on Friday night. Then off to Ninilchik and spend 10 days with relatives and hope the water is good, to go catch some halibut. If not we will have a good time relaxing and drinking some adult beverages.

Steak Princess said in 15 Year Old with her own business:

Denny O Thank you for your order. I will get it packed and it will ship out on Monday.

No issues for me, when ever you may be able to send it, Thank you!

Just getting caught up on this thread. Agreed that Billy Sims shouldn’t be on this list. I’ve been meaning to hit Roy’s in Hutch. That KS/MO state line throws a wrench in some great spots getting attributed to MO, rather than Kansas…Some having locations in both states. JackStack, Joes, Arthur Bryant’s.

ND Mike Yes they were, always the team to beat in the league.

PapaSop said in Any quick responses?:

The #12 arrived today. This should work well for doing smaller batches. A little more manageable than the beast. And the preamble shirt.

PXL_20220625_174415191.jpg

I would just keep it in the bathroom. That grinder can double as a mirror for when you shave in the morning.

Lol if you asked any of my math teachers in high school they’d say that is a pretty good term for me! One of the best things I ever realized is that there is a high amount of honor in willingly taking on a supporting role in life. My main sense of pride and accomplishment has been from helping others. Obviously, with my wife’s job and not having kids I probably have a slightly different outlook on things but in all the people I am able to support I love being able to do so!

twilliams said in The work begins:

PapaSop unfortunately, some call it particular, some call it attention to detail, I call it a n a l and a perfectionist. Some times a good trait sometimes very bad….lol

Nothing wrong with any of those descriptions. Do your thing! Awesome!

zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.

Jonathon Just the price we pay for all the joy they bring us.

mrobisr Thank you, I really appreciate it. I wish I could help just half as much as Tex_77 does.

HerbcoFood Congratulations and the hat was a nice touch and the right color.

mrobisr I am guessing that is a great white too from the dorsal and tail fin. No expert but I cant think what else it would have been.

super, super, super,
Thanks!
Willy from Dakota

GWG8541 That’s mighty fine bacon. Bring on them 'maters. I’m just now getting blooms .

Jamieson22 thats beautiful. It just about brought a tear to my eye, but it definitely made my stomach growl. Great work.

Steak Princess That “utensil” is serious for sure. Glad you have friends like that. Keep it rockin’.

You all know how big of a fan of the flag I am too so I might very well have one of these!

calldoctoday thank you.

cdavis Austin had that thought as well and this is going to go behind a log in wall in the next few months but I want it to start getting some traffic before we do that. processhead I have been convinced to change the name to FAQ for ease of use, though I like troubleshooting document more. calldoctoday Yes, I can’t say how often it will be updated but as we run into things we will get them on here so hopefully around monthly. And it wont just be added topics, it will be linked in the answers to a video showing what we are talking about and changes/improvements to the answers.

Glad people are liking this! FYI I also have a list of what I seasonings I need to do for the conversion chart, so hopefully that is next week.

lkrfletcher nice set up.

jfyoung45 Never thought of that, good idea.

GWG8541 Thank you. But, with everyone taking jabs at one another, people telling on themselves and darn good help when needed, it’s a good place to be.

I am sure imaginations would be running wild when a couple burley guys roll into the adult store with boat in tow and leave with a couple secret baits. 😂

Jonathon 🤣

Looks great, bet it tasted better.

Denny O No need to be sorry, the hot pepper cheese is basically a Monterey jack, which never had enough flavor for me. I use High Temp Cheddar Cheese for a few snack sticks like Willie's Snack Stick Seasoning and Habanero BBQ Snack Stick or Summer Sausage and then I use High Temp Ghost Pepper Cheese for anything I want to add heat too and High Temp Mozzarella Cheese for most everything else. High Temp Swiss Cheese Only comes into play with a few seasonings, usually the ones that I want the creaminess of some extra cheese but no strong cheese flavor.

Denny O Lol, engineer wife means VERY rarely have to deal with yucky things like emotions, I joke that she’d rust if she cried!

Jonathon You are right about management, if it wasn’t for hunting and fishing there would be no money available for all the cost of managing fish and animals.

John Belvedere said in Dave's Multi Bacon smoke:

That’s some fine looking bacon👍. I also like the the detailed write up. What time is breakfast?

hey, Hey, HEY! Get back in line now!! 😜 I was here first!!

I think the airflow also may be the culprit to the color. BUT taste IS what is important.

Ya may eat with yer eyes first but “My Tongue is Da Judge!”

I’m interested. Does this nutritionist have a blog going someplace already, or an Instagram account to follow?

beekeeper84 great purchases. Glad your back.

It was well received, and I told the widow I was honored to cook for them

mac21st Welcome to the community. I’m always learning so look forward to gaining from your experience.

I have the blue rhino 48" 4 burner from lowes it works just as good as the black stone. I do love it just don’t use it often enough.

jonathan324 No offense taken, opinions are appreciated in the community. UPS hates Walton’s here, my boxes are either late, have holes in them or look like they served time on the front line in Ukraine by the time the get to my door. FedEx is slightly better on the damage front but their on time deliver rate sucks, especially air packages. We just get really good service from USPS on our route, she is even a rural contract carrier and has been for 25 years.

Ridley Acres Jonathan Sounds like you have another video option for “buckboard bacon”.

Jonathon There is the simplistic answer I was looking for!

Jonathon Headed towards the back counter maybe?

arnprior said in Any issues Cooking my sausage not at 150f?:

if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker

Yes you can, but as everyone is pointing out for you to make the best product will require your extreme diligence on your part. Best scenario is to fully cook at the lower temp and ice bath then bring them back up to temp in your 225f smoker. If you really monitor the temp, humidity, and internal temp then yes you can do them on you 225f smoker.

Jesser said in Tough hog casings:

mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks

I have never used any pre-packaged seasoning I make my own and as far as method it depends on what I’m doing. For kraut it will be fried, if in beans water boiled, and my actual favorite is on the grill.

Jonathon Billy Martin reminds me of a Banty Rooster, he always figured he was the toughest person on the field or in the room.

kyle Now you really have my curiosity peaked.

GWG8541 thank you sir. 😊

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.

Welcome, for really shelf stable meat products jerky is not the answer. Dried beef and canned meats are more shelf stable than traditional jerky, but for the real deal pemmican would be a better solution. MRE’s do not hold up really well unless kept in perfect conditions thus when you see the inspection date on the MRE package that is under ideal conditions. Yes I have tested them under real world conditions and while still sorta eatable the color, taste, and texture was severely degraded outside of those perfect storage conditions. As processhead stated mold can also be a problem so look into potassium sorbate to inhibit that growth for long term storage and oxygen absorbers.

knifemaker3 Your thread made me want to try Lebanon balogna again, and show my kids what it was, I recall it a bit sour. But neither Safeway nor Commissary had it today. Guess it really is SE Pennsylvania local, and I will have to make some. Anyways, thx again for the childhood memory jog…

Squirrel in a crock pot with some chicken stock cajun seasoning and rice at the end and that is some fine dining and it does not matter if it is young or old all will be tender.

kyle Thanks Kyle

Departing Contestant I agree, I always add a little even to fresh sausage to help with the mixing process. I don’t add as much as I do when going to stuff it.

Jonathon The orange chairs and orange glass really stand out nice.

Denny O said in Cheese thru a grinder:

Momma no like? OR, Momma wants it all?

Ouch! No Like?!

Dave in AZ Very nice, especially the lug tip. I always like the free ones though, especially if food grade & clean. Back in the 70’s you could often get this stuff for free from the cafeterias, etc. as they would change them out after so long, including stainless, & get new ones. The old ones still had lots of life left in them & they were happy to give them to you if you asked. Those were the days!

mrobisr I read an interesting article about the conditions creating a " perfect storm" to stress the cattle.
I agree these numbers are higher than any I have seen in the past

Craig Rice That’ll work, I just made the giveaway so I can be all good to go on the 1st!

Dave in AZ sounds like you recovered well. Thanks for sharing 👍.

mac21st Thank you. Ordered a stuffer. Couldn’t resist

Jonathon said in Next Latenight Meatgistics Livestream:

BEER! No more Whiskey and solo livestreams…those who watched the end of the last one will understand why!

Now that’s funny right there! 😁

twilliams
Never tried the COR but, thoughts on using it for fish, cheese curds, onion rings etc.

Tex_77 He needs to find it somewhere, Jethro could teach him a lot.

RafterW only the spine on the top fin

processhead Marco…Marco…

Tex_77 Thanks Tex, I know that the farmers markets here in TX are doing well selling locally raised meats, thanks for the article.

They said there is VIDEO but all this is is the aftermath, click bait! https://www.msn.com/en-us/news/world/video-shows-elephant-who-killed-woman-returning-to-attack-her-funeral/ar-AAYH2sP?ocid=entnewsntp&cvid=26b774890e5a43139f0dc1c9a1ad2b31

RafterW yes, I remember reading about it all somewhere.

Dad joke alert

Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!

John Belvedere Definitely like the thickness of your Jerry. Too many cut it way too thin. Way to go. Also liked that you did the math to figure out yield for future batches.

Jonathon Ya gotta keep some Campho Phenique handy to bathe in.

jfyoung45
That was interesting. Thanks.

LOL, I have the screenshots. You will be hearing from my attorney.

Jonathon very nice

Mix’s do seem to vary a lot, some are loaded with salt and others no salt so your idea of small test batches is your best bet for sure. Actually the variable of salt is what made me start making my own, I wanted a consistent product that would produce a good product every time.

Jonathon Just got back on line after being away for a long weekend. Just noticed new set up, it loaded very good.

Jonathon Don’t bad mouth Brussel sprouts, I think they are great, of course I like potatoes also.

rugerbear I have done it with a bunch of seasonings Hatch Green Chili Flavored Bra Will work well for sure as does Supreme Pizza Bratwurst Seasoning and Hot Italian Sausage Seasoning

Dang it I am slow. I just put in an order for some vac bags. Guess I will just have to order more stuff.

bocephus said in Monthly Meatgistics Giveaway:

Jonathon Stop showing people where to enter, you are hurting my chances.😁
What he said😂

Jonathon ,thank you sir I used pork for the fat and just ordered willies seasoning, casings and hot cheese high temp …let you all know how they turn out…thanks to all of you who replied …

cdavis And to you Charlie!

Just depends on how fancy you want to go and where you live. I get blocks of Tillamook cheese here in Idaho as well as some Idaho "craft cheese. I can get the blooks at the local grocery store. Walmart and Costco usually have it as well. If you are looking for specialty cheese Costco has some in store and more can be ordered. If you need to have it mailed to you, you can try this place: https://delidirect.com/wisconsin-specialty-cheeses/. I have not used them simply because I can get most anything I want locally, and they seem to be a little pricy to me.

Idaho Smokey I have a thread on cold smoked salmon with some decent lessons learned…I cold smoked it 8 hr or something. WAAAAAYYYY too much! Doing it again, or the trout you have, I would just do a light 30min to 1 hr smoke max. And I referenced Marianski a lot and used his salmon brine.

I use IO Star and Starsan depending on what I am doing or in some cases what I am closer to.

May the force be with you!

bocephus If it gets to that point no one is going to be able to stop us from doing what we need to do to feed ourselves and our family.

Either will work, just be sure to remove the skin.

Jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!

Jonathon Penny Benjamin, the Admirals daughter referenced in Top Gun.

Jonathon Thanks, I found it on the other thread after I said this. Mine are ordered Friday, last week.

We use the cotto salami mix also and found the best meat mix is 50% venison, 25% pork shoulder, 25% ground beef (85/15) when making venison sausage. We do not use ECA or suregel. We hang overnight at 40-50 degrees to cure and allow some of the excess moisture to escape. You’ll want your final finish temp to be at least 145 degrees and to end with an ice bath. Smoker times are all variable, the size of your sausage stick makes the biggest difference. We typically go to the smoker in three stages. First is about 120 to remove the chill and do additional drying. Then raise temp to about 150 and apply smoke. Finally raise temp to 175 to finish. Adding a high-temp cheese is a nice touch. Cheddar or pepper jack are our favorites.

Granny J No, the contest for this is still going. Just go to https://meatgistics.waltons.com/topic/5382/june-s-meatgistics-members-giveaway and you should still be able to enter. It is the very 1st post in that thread or click on https://gleam.io/o2LNW/meatgistics-member-only-june-2022-giveaway and it will be drawn at the end of the month.

Cindy Bushar 0 As you can tell from the responses, you mention Jambalaya and you wake up those Cajun lovers for sure. Just have fun with your creations.

As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.

Tex_77 Thanks for the update Tex.

lkrfletcher Surepost package, USPS does the delivery to the house

Dave in AZ Dont quote me on this yet, but I am fairly certain it has something to do with prerigor processing. We have a few customers Scimecas up in KC is the one I know for sure that do prerigor processing and that requires different formulations. I will try to find out more info tomorrow though!

Jonathon I’m specifically looking at the imitation or restructured bacon. That package only is 1# but it looks like you have blocked off shipping to AK for everything. Strange since we have USPS, UPS, and Fedex all deliver. USPS is typically the most economical. But maybe someone has a good homemade recipe!

Cindy Bushar 0 Thank you. I ordered a stuffer

Jonathon Will do

RafterW If you click edit profile there is a little section where you can enter “about me” information, if you want to be tagged in anything we use of yours that is where you should enter your Instagram FB or whatever socials you use. We will only be able to tag it on that social media but we will do it!