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  • processheadP

    Grilling : What is your preferred fuel?

    Scheduled Pinned Locked Moved Smoking & Grilling
    5 Votes
    69 Posts
    494 Views
    Denny OD

    Whitetailrancher I’m sorry for the outcomes of your experiences through the BSA.

  • Denny OD

    What US Armed Forces movies are the most worth watching?

    Scheduled Pinned Locked Moved Non-Food Related
    2 Votes
    41 Posts
    325 Views
    Denny OD

    Spidey said in What US Armed Forces movies are the most worth watching?:

    Greatest Beer Run Ever

    Greatest Beer Run Ever

  • JonathonJ

    Somehow I keep winning!

    Scheduled Pinned Locked Moved Non-Food Related
    5 Votes
    37 Posts
    310 Views
    C

    Jonathon Very Nice. Congratulations on a great win!

  • kyleK

    Meat making morning

    Scheduled Pinned Locked Moved Meat Processing
    10 Votes
    36 Posts
    390 Views
    cdavisC

    C-FLOW welcome aboard and I recommend Walton’s 11 lb stuffer.

  • L

    Question about smoked polish sausage losing flavor

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    36 Posts
    398 Views
    Departing ContestantD

    processhead I can’t remember where I came across “the bitter potion” but it was many years ago when I was much longer and had hair; but my lovely wife commented that it looked a lot like my younger self so I have kept it all these years…358

  • JonathonJ

    Buffalo Wing Snack Stick without the sticks

    Scheduled Pinned Locked Moved General
    0 Votes
    31 Posts
    206 Views
    JonathonJ

    If we can get this working well then the cost savings people could realize are serious. The smooth bags are much less expensive and they actually form to the food better. If anyone hits it perfectly let me know and post your full process in its own thread!

  • PaPaSmokesP

    Cook logistics

    Scheduled Pinned Locked Moved Smoking & Grilling
    0 Votes
    30 Posts
    321 Views
    PaPaSmokesP

    mrobisr that’s how we do all our sales products like brisket, pulled pork, burnt ends. We beginning the experiment with ribs soon to see how they translate in a sous vide fashion.

  • T

    Electric Smoker

    Scheduled Pinned Locked Moved Equipment
    1 Votes
    27 Posts
    262 Views
    PivodogP

    I actually have a cheap gas smoker with an attached Bradley Smoke Generator. It’s not the best but I can easily smoke at temperature around 100-120F.

  • twilliamsT

    Severe weather 5-11-23

    Scheduled Pinned Locked Moved Non-Food Related
    5 Votes
    26 Posts
    227 Views
    twilliamsT

    Jonathon I did see you were getting it pretty good. We had a rain yesterday and cold. Not a good day to do snack sticks but had to get it done.

  • JonathonJ

    Free shipping weekend with coupon code

    Scheduled Pinned Locked Moved Meatgistics Member Specials
    6 Votes
    25 Posts
    280 Views
    bocephusB

    Jonathon See team blue is “The Man With No Eyes”. That must make Austin “Cool Hand Luke”.

  • Dave in AZD

    Request Jalapeño popper recipes...

    Scheduled Pinned Locked Moved General
    1 Votes
    23 Posts
    245 Views
    HerbcoFoodH

    Also boudin mixed with cheese also makes a great stuffer.

  • Denny OD

    Denny O's Bread n Butter Pickles

    Scheduled Pinned Locked Moved User Recipes
    10 Votes
    23 Posts
    372 Views
    salmonmasterS

    GWG8541 that is correct, pint jars

  • JonathonJ

    Going to be the best Meat Matters ever on this podcast

    Scheduled Pinned Locked Moved Podcast
    2 Votes
    23 Posts
    245 Views
    processheadP

    Jonathon said in Going to be the best Meat Matters ever on this podcast:

    Tex_77 YES, WE ARE ALL INDIVIDUALS! I swear this country needs a new Monty Python.

    Jonathon YOU ARE SPECIAL!!! Just like everyone else…lol

  • ZParrishZ

    New Grinder

    Scheduled Pinned Locked Moved Equipment
    7 Votes
    22 Posts
    238 Views
    Denny OD

    processhead Thanks Paul, I just want to be able to get knives and plates for it as well as make sure it marries up with my 25# tilting L E M mixer.

  • GWG8541G

    Happy Mother's Day to our Meatgistics Moms

    Scheduled Pinned Locked Moved Non-Food Related
    6 Votes
    22 Posts
    151 Views
    C

    wdaly Thank You, I think I was born with a bigger pair of pants to accommodate all that might come along as I ate my way through the future…

  • B

    Rookie mistake with game birds

    Scheduled Pinned Locked Moved Meat Processing
    3 Votes
    21 Posts
    227 Views
    processheadP

    tarp said in Rookie mistake with game birds:

    I have that Garrett pinpointer with the metal det. equipment, No doubt it will find that BB

    The price on those looks very affordable. Pretty hard to justify not having one if you shoot a lot of upland or waterfowl.

  • JonathonJ

    Trying Meatgistics Meatup scheduling again

    Scheduled Pinned Locked Moved Meatgistics Member Specials
    0 Votes
    21 Posts
    271 Views
    ?

    Heck Yeah Kansas is an oasis of subtropical bliss in February by comparison to us folks “up north”

  • N

    Jalapeño Bacon Cure

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    21 Posts
    298 Views
    Denny OD

    Nick in MN Sorry for the hijack Nick! We all do seem to get side tracked very easily here.

  • OleSmokeyO

    Thanks Waltons!

    Scheduled Pinned Locked Moved General
    6 Votes
    20 Posts
    164 Views
    cdavisC

    PapaSop congrats to you sir 👍

  • ND MikeN

    Thinking about this smoker.

    Scheduled Pinned Locked Moved Smoking & Grilling
    2 Votes
    18 Posts
    296 Views
    T

    You missed my point, I use that old Little Chief to only apply smoke to product that I’ve already cooked thoroughly or my dry cure stuff I make, or cheese etc. Product that I cook by other means but then want to run a hit of smoke on it for smell and flavor, hence “cold smoking”, smoking without getting up to cooking temps!!

  • JonathonJ

    Introducing Shout Box (Meatgistics open chat)

    Scheduled Pinned Locked Moved Features + Tips
    0 Votes
    18 Posts
    139 Views
    kyleK

    Bob Stehlik I agree that’s a great question and for me personally, I’m not a fan of shout box and would prefer to keep using YouTube of the livestream tab on the meatgistics site

  • JonathonJ

    Can anyone figure out what I am doing with this?

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    17 Posts
    354 Views
    RafterWR

    This is the hourly measured levels of testosterone of Jonathon vs Austin whilst Austin was on his vegan diet. I’ll let you determine which shade of blue is who! haha!

  • H

    EQ CURING

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    16 Posts
    109 Views
    H

    Thanks I’ll try this and seems I’ve tried that at the moment to it’s it’s a bit a bit funny trying to speak and watch the typing come up but thanks for you guys to help Betts. I really appreciate it. Thank you.

  • D

    GREETINGS

    Scheduled Pinned Locked Moved General
    5 Votes
    16 Posts
    148 Views
    mrobisrM

    dakoda Welcome aboard, glad to have you here.

  • JustinTJ

    Elizabeth Gunneson 11-Year Anniversary

    Scheduled Pinned Locked Moved Waltons Blog
    +
    14 Votes
    16 Posts
    195 Views
    C

    JustinT Congratulations Elizabeth on a job well done to you & your husband. There is a whole lot of good things to be said for Walton’s along those lines that is very sadly becoming very rare in today’s world. Keep up the good work!

  • M

    stuffer 11lb

    Scheduled Pinned Locked Moved Report an Issue
    0 Votes
    15 Posts
    247 Views
    ?

    Personally, I would like to know if you ever tried to operate this stuffer through the entire stroke, fully assembled and completely empty. If you did, did it function properly through the entire “Stroke”?

  • salmonmasterS

    Potassium in salami seasoning

    Scheduled Pinned Locked Moved General
    1 Votes
    15 Posts
    207 Views
    processheadP

    Jonathon said in Potassium in salami seasoning:

    Tex_77 isn’t wrong or this is another Mandella effect moment because I had a bag that had it as an ingredient as well. It was for something we were doing a long time ago and I know it was on there.

    I can’t say if it was ever used in TQ in past formulations or not. I just know it is not in there now.

  • Derslayer1D

    Silly Question

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    15 Posts
    310 Views
    cdavisC

    David Nicholson welcome aboard

  • S

    Shipping Snack sticks ns summer Sausage

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    15 Posts
    204 Views
    D

    Don’t do it - These sausages may be fermented or acidified using various acidulants such as encapsulated acid or glucono-δ-lactone (GDL). The USDA-FSIS requires that summer sausage have an MPR of 3.1:1 or less and a pH of 5.0 or less to be considered as shelf-stable.
    In other words… make your snack sticks taste like dog treats…

  • PatrickBP

    Meatgistics Podcast: On the Way to Bust-a-Clay

    Scheduled Pinned Locked Moved Podcast
    0 Votes
    14 Posts
    156 Views
    bocephusB

    Jonathon Austin Jon and Artsy just does not seem like it goes together. I will be interested to see the pictures from your adventure.

  • T

    10mm Stuffing horn

    Scheduled Pinned Locked Moved Equipment
    0 Votes
    13 Posts
    223 Views
    processheadP

    TexasRob Here is the collagen casing / stuffing horn combination chart that Waltons recommends.

    bb869a24-0416-4cf1-976a-22e30069c3f6-Casing-Funnel Chart.jpg

  • PatrickBP

    Meatgistics Podcast: Bad to the Bone

    Scheduled Pinned Locked Moved Podcast
    1 Votes
    13 Posts
    164 Views
    RafterWR

    Dumb and Dumber is definitely on my top 10! National Lampoons Vegas Vacation is on there as well.

  • JonathonJ

    No podcast today

    Scheduled Pinned Locked Moved Podcast
    0 Votes
    13 Posts
    126 Views
    ND MikeN

    bocephus I did but I’m paying for it today. I’m super tired. Leg cramps all night from not enough water yesterday.

  • JonathonJ

    Close to making a huge mistake

    Scheduled Pinned Locked Moved Non-Food Related
    0 Votes
    12 Posts
    146 Views
    C

    bocephus I don’t know how that happened & they would have been some good ones as I did that regularly every year. I think it may have been because we ended up moving with a fast transfer with a drawn-out move. Unfortunately, it looks like two of them lost their seal as although they seem sealed, the lid dimple pops up & down. On the third one, it is still completely sealed. I wish someone could tell me the stuff was still good & safe & would have turned to brandy anyways, without fermentation, etc. but I think that would be a good stretch of wishful thinking.

  • Trevor Petersma 0T

    First time smoking venison jerky...messed up cure. Toss?

    Scheduled Pinned Locked Moved Smoking & Grilling
    0 Votes
    12 Posts
    201 Views
    ?

    our doin just fine brother! keep the efforts comin! You are going to nail it next time!

  • JonathonJ

    Vacation begins!

    Scheduled Pinned Locked Moved Non-Food Related
    7 Votes
    11 Posts
    193 Views
    RafterWR

    Jonathon good to know, are the dogs by chance still home? 🙂

  • PatrickBP

    Meatgistics Podcast: Glove Up

    Scheduled Pinned Locked Moved Podcast
    0 Votes
    11 Posts
    155 Views
    JonathonJ

    Yeah, that is how say it in my mind at least. more nywa than nywo

  • lkrfletcherL

    E-Mails

    Scheduled Pinned Locked Moved General
    0 Votes
    10 Posts
    169 Views
    Denny OD

    I am not going to include lkrfletcher with the @ button to draw attention to his email notifications. I hope he gets his settings sorted out! I had the same issue for a while and was driving me crazy for a bit!

  • JonathonJ

    Ny vacation

    Scheduled Pinned Locked Moved General
    4 Votes
    10 Posts
    172 Views
    ?

    Who is Ny? Please don’t tell me I’m not the only one that post(s) typos! Darnit, every single time I start feeling just the tiniest bit special, it turns out I’m not! LAUGHS

  • RafterWR

    Bought 5 butts

    Scheduled Pinned Locked Moved Meat Processing
    3 Votes
    10 Posts
    187 Views
    RafterWR

    Denny O yes indeed.

  • JonathonJ

    How not to use Meatgistics

    Scheduled Pinned Locked Moved Non-Food Related
    3 Votes
    10 Posts
    137 Views
    Denny OD

    As I run another fishing web f-o-rum I’m interested in how you are combatting this, seriously.

  • A

    Andouille question

    Scheduled Pinned Locked Moved General
    0 Votes
    10 Posts
    190 Views
    alanburkholderA

    I’ve heard some will cure & smoke, then grind, season, stuff and resmoke. Yours looks great.

  • twilliamsT

    Just a Public Service Announcement

    Scheduled Pinned Locked Moved Equipment
    9 Votes
    10 Posts
    194 Views
    ND MikeN

    twilliams that is definitely a good reminder.

  • PivodogP

    Mexican Chorizo Question/Opinion

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    9 Posts
    141 Views
    PivodogP

    Dave in AZ Okay, you convinced my I’ll take your advice on using it for another project. I never got around to making the guanciale, but I guess I’ll revisit it. I’ve 20lbs of it, LOL! I had a friend who worked for d’artagnan meats and I could order anything at a huge discount, but now it’s time to use it…

  • Tex_77T

    Meat Matters May 11th to May 17th, 2023

    Scheduled Pinned Locked Moved Blogs
    3 Votes
    9 Posts
    100 Views
    zbigjeffZ

    Jonathon My overall point is: the government tries to regulate your life when it cannot accomplish that at any level. It’s just a false thought when they think they can.

  • E

    How much ELA (Smooth Acid) per pound?

    Scheduled Pinned Locked Moved General
    0 Votes
    8 Posts
    113 Views
    E

    Thanks! It turned out great. A 3lb test batch, pork shoulder. 19mm collegen casings and Willies snack stick seasoning. 9.5 grams ELA. Wife and grand kids said"best yet". A friend of mine said “I can’t buy something this good in the store” I agree.
    willies.jpg

  • Tex_77T

    Meat Matters May 4th to May 10th 2023

    Scheduled Pinned Locked Moved Blogs
    1 Votes
    8 Posts
    84 Views
    cdavisC

    Tex_77 great reading thanks

  • Cory BrownC

    This was too cool not to share

    Scheduled Pinned Locked Moved Meat Processing
    3 Votes
    7 Posts
    76 Views
    Denny OD

    Cory Brown Cory this was an other volume by B. Heller & Co. Your link was an earlier version in 1922 this one is 5 years later in 1927 and talks about FREEZE-EM-PICKLE CURING BRINE.
    B. Heller & Co. 1927

  • KavonK

    Venison summer sausage has no flavor!

    Scheduled Pinned Locked Moved Meat Processing
    0 Votes
    7 Posts
    186 Views
    T

    Yeah he’s talking about encapsulated citric acid and you’re right, that’s not going to remedy your problem. I tried it once years ago and saw nothing any different as far as taste, it is claimed that using it allows that finished product to sit out without refrigeration but I have my doubts about that!! Besides everybody has a fridge handy right??

  • T

    Finally can walk in rhe garden

    Scheduled Pinned Locked Moved General
    3 Votes
    7 Posts
    130 Views
    D

    tarp
    😜. OH SURE! Rub it in on all the rain you have gotten! LOL 😂😂 just kidding. Great looking veggies and sounds like a good supper.

  • JonathonJ

    New Meatgistics Shirts here Monday

    Scheduled Pinned Locked Moved Non-Food Related
    1 Votes
    7 Posts
    89 Views
    JonathonJ

    ND Mike Yeah, we are thinking more like favorite lists and things like that, nothing divisive at all…you know other than team blue/team orange/ Camo and Grey

  • D

    Jerky better with rest?

    Scheduled Pinned Locked Moved Smoking & Grilling
    0 Votes
    6 Posts
    58 Views
    cdavisC

    DougN congrats on the slicer and the jerky

  • bocephusB

    Have a safe Memorial Weekend

    Scheduled Pinned Locked Moved Non-Food Related
    6 Votes
    6 Posts
    72 Views
    D

    Thank you to all that have or are serving! Everyone have a safe and enjoyable weekend. In remembrance of those who gave it all and are not here with us this weekend. Be safe!

  • JonathonJ

    New soft Meatgistics Shirts

    Scheduled Pinned Locked Moved Meatgistics Member Specials
    0 Votes
    6 Posts
    142 Views
    ?

    Are there going to be any long sleeve options available?

  • Tex_77T

    Meat Matters May 25th to June 1st, 2023

    Scheduled Pinned Locked Moved Blogs
    2 Votes
    5 Posts
    72 Views
    cdavisC

    Tex_77 great reading thanks

  • JonathonJ

    June's Meatgistics Members Giveaway

    Scheduled Pinned Locked Moved Meatgistics Member Specials
    3 Votes
    5 Posts
    249 Views
    WVTimW

    How did the Livestream go. I was working. I didn’t see the video of it posted on YouTube after it was over.

  • processheadP

    Affordable Hobart Bowl Chopper For Sale In KC Area.

    Scheduled Pinned Locked Moved Equipment
    1 Votes
    4 Posts
    137 Views
    PivodogP

    processhead I hope it works, and good luck with raising the price.

  • PaPaSmokesP

    Yoder

    Scheduled Pinned Locked Moved Equipment
    0 Votes
    4 Posts
    147 Views
    S

    This is the only pellet smoker I own. The reason I bought the 640 is it’s big enough for what I do and I don’t have to baby sit it. In the winter time it will go through 30 lbs.of pellets for a 12 hour cook. If I had the winter cover it would be better. Never had more than 6 butts at one time or 3 packers. I hope this helps.

  • Tex_77T

    Meat Matters May 18th to May 24th, 2023

    Scheduled Pinned Locked Moved Blogs
    6 Votes
    4 Posts
    93 Views
    bocephusB

    Tex_77 Thanks for another week of interesting reads.

  • S

    Iraq tank battle

    Scheduled Pinned Locked Moved Non-Food Related
    0 Votes
    4 Posts
    166 Views
    Denny OD

    https://meatgistics.waltons.com/topic/6629/what-us-armed-forces-movies-are-the-most-worth-watching/27

    Click on the link then click on the “Quick reply” or the return arrow “Reply” after someones post.

    image.png

  • IVERYANI

    Pork prices

    Scheduled Pinned Locked Moved General
    0 Votes
    2 Posts
    21 Views
    bocephusB

    IVERYAN I had better use up the pork butts I have in the freezer to make room for some fresh ones. Always like to have some in freezer for sausage, pulled pork and adding to burger when I grind my own.

  • PatrickBP

    Meatgisitcs Podcast: Berkshire Agricultural Ventures

    Scheduled Pinned Locked Moved Podcast
    0 Votes
    2 Posts
    56 Views
    Tex_77T

    Deadwood is awesome! Search Deadwood Pancakes on Youtube. Austin Jonathon

  • George JohnsonG

    Curing seasonings

    Scheduled Pinned Locked Moved Roll Call
    0 Votes
    2 Posts
    93 Views
    processheadP

    George Johnson said in Curing seasonings:

    Re: Roll Call (Start Here First)
    If I’m using speed cure can I use or should I use encapsulated citric too?

    Speed cure is the same as Instacure #1 and other curing salts based on 6.25% Sodium Nitrite and salt.

    There are two functions that ECA performs and the decision to use it should be based on those two functions.

    ECA add a tangy fermented sausage flavor to certain types of sausage.

    ECA acts as a cure accelerator when using Cure #1 or equivalent, so that you can smoke cured sausage immediately after stuffing without it holding overnight.

    So, if you are looking for adding some fermented sausage flavor to your sausage, then ECA is one way to achieve that.

    If you are just looking to speed up the curing of the sausage, then there are other products out there that will do that without changing the flavor like ECA does.

  • PaPaSmokesP

    Catering contract

    Scheduled Pinned Locked Moved General
    0 Votes
    2 Posts
    83 Views
    ?

    Wish I could help you out a ton, but I don’t cater anymore at all. Best of luck to you! One of these fine folks on here will help you out I’m certain of it!

  • bocephusB

    Breton (the shark)

    Scheduled Pinned Locked Moved General
    0 Votes
    2 Posts
    54 Views
    JonathonJ

    bocephus Breton is a fatty but he is only 13 feet long. For some reason, my brain is only scared once they get to about 15 feet. I feel like the 13-footer couldn’t really eat me, he could bite me and I’d probably die but it isn’t the bite that frightens me, it is the act of eating me that really makes my blood go cold!

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