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    • Jonathon

      Jon's AR build begins!
      General • • Jonathon

      115
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      115
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      802
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      GWG8541

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

    • ND Mike

      My Alaska trip.
      General • • ND Mike

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      S

      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.

    • Jonathon

      15 Year Old with her own business
      General • • Jonathon

      62
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      390
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      Denny O

      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!

    • Tex_77

      Kansas Tourism: The Smoke Show
      Bragging Board • • Tex_77

      51
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      RafterW

      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

      Bucket list trip.
      General • • ND Mike

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      B

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

    • PapaSop

      Any quick responses?
      Equipment • • PapaSop

      42
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      processhead

      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.

    • Austin

      Steak Seasoning
      Smoking & Grilling • • Austin

      42
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      Jonathon

      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

      The work begins
      Non-Food Related • • twilliams

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      PapaSop

      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!

    • Deepwoodsbutcher

      Ask a butcher
      General • • Deepwoodsbutcher

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      Deepwoodsbutcher

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

    • Jonathon

      Devil dog (not the good kind!)
      General • • Jonathon

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      B

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

    • B

      Congrats on 3000 posts
      Non-Food Related • • bocephus

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      C

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

    • Grimpuppy

      Knife sent to wrong person
      Non-Food Related • • Grimpuppy

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      B

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

    • Jonathon

      No water is safe
      General • • Jonathon

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      Jonathon

      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.

    • Grimpuppy

      Printer friendly seasoning conversion
      Meat Processing • • Grimpuppy

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      W

      super, super, super,
      Thanks!
      Willy from Dakota

    • GWG8541

      New Batch of Dry Cured Bacon
      Bragging Board • • GWG8541

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      wdaly

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

    • Jamieson22

      17lb batch of smoked beef jerky
      Meat Processing • • Jamieson22

      30
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      GWG8541

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

    • S

      Putting the rubs to work today!
      Smoking & Grilling • • Steak Princess

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      zbigjeff

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

    • Jonathon

      July's Livestream
      General • • Jonathon

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      Jonathon

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

    • cdavis

      A great day for me!
      Bragging Board • • cdavis

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      cdavis

      calldoctoday thank you.

    • Jonathon

      Temp home for troubleshooting Document
      General • • Jonathon

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      Jonathon

      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

      Summer Project
      General • • lkrfletcher

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      GWG8541

      lkrfletcher nice set up.

    • Dave in AZ

      Best slicer from Waltons for bacon, pork loin?
      Equipment • • Dave in AZ

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      B

      jfyoung45 Never thought of that, good idea.

    • Jonathon

      Newest rewards
      General • • Jonathon

      23
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      zbigjeff

      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.

    • Tex_77

      Meat Matters June 2nd to June 8th, 2022
      Blogs • • Tex_77

      23
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      Grimpuppy

      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. 😂

    • PatrickB

      Meatgistics Podcast: We the People
      Podcast • • PatrickB

      22
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      beekeeper84

      Jonathon 🤣

    • S

      Whole hog results!
      Smoking & Grilling • • Steak Princess

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      K

      Looks great, bet it tasted better.

    • S

      Problems with my sausage and snack sticks.
      Meat Processing • • sawdoff

      22
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      Jonathon

      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.

    • P

      Next Livestream??
      General • • PokeChop

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      Jonathon

      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!

    • B

      Mountain Lion
      General • • bocephus

      21
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      B

      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.

    • Dave in AZ

      Dave's Multi Bacon smoke
      Smoking & Grilling • • Dave in AZ

      20
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      Denny O

      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!”

    • Jonathon

      Interest in a licensed nutritionist having a blog?
      General • • Jonathon

      20
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      RafterW

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

    • beekeeper84

      Long time since I posted
      General • • beekeeper84

      20
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      20
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      191
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      GWG8541

      beekeeper84 great purchases. Glad your back.

    • Hog Pen

      Smoking for a celebration of life. 65lbs pork butt, 10lb brisket, and some ribs
      Bragging Board • • Hog Pen

      20
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      Hog Pen

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

    • mac21st

      Kinda new here
      Roll Call • • mac21st

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      wdaly

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

    • twilliams

      Blackstone griddle
      Equipment • • twilliams

      19
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      265
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      mac21st

      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.

    • lkrfletcher

      UPS or USPS
      General • • lkrfletcher

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      johnsbrewhouse

      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.

    • S

      Buckboard bacon
      Bragging Board • • shoprat53

      18
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      zbigjeff

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

    • Denny O

      Bacon Taste Booster
      Meat Processing • • Denny O

      18
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      Denny O

      Jonathon There is the simplistic answer I was looking for!

    • Jonathon

      It's aLIVE
      Equipment • • Jonathon

      18
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      Denny O

      Jonathon Headed towards the back counter maybe?

    • A

      Any issues Cooking my sausage not at 150f?
      General • • arnprior

      18
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      mrobisr

      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.

    • J

      Tough hog casings
      Meat Processing • • Jesser

      18
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      mrobisr

      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.

    • Tex_77

      Meat Matters June 16th to June 22nd, 2022
      Blogs • • Tex_77

      17
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      B

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

    • mac21st

      Low fat great tasting ideas. Anyone?
      User Recipes • • mac21st

      17
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      mrobisr

      kyle Now you really have my curiosity peaked.

    • B

      Happy Father's Day
      Non-Food Related • • bocephus

      16
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      cdavis

      GWG8541 thank you sir. 😊

    • PatrickB

      Meatgistics Podcast: Cases of Seasoning
      Podcast • • PatrickB

      16
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      Jonathon

      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.

    • H

      Zombie Apocalypse Jerky? Extended Shelf Life?
      Meat Processing • • Hellbent

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      mrobisr

      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.

    • K

      Lebanon bologna
      Bragging Board • • knifemaker3

      15
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      Dave in AZ

      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…

    • Departing Contestant

      What the hell
      General • • Departing Contestant

      14
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      mrobisr

      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.

    • Cindy Bushar 0

      Meatballs
      User Recipes • • Cindy Bushar 0

      13
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      mrobisr

      kyle Thanks Kyle

    • EDaniels

      Water in breakfast sausage
      Meat Processing • • EDaniels

      12
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      B

      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

      Old "studio" vs new
      General • • Jonathon

      12
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      B

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

    • R

      Cheese thru a grinder
      Meat Processing • • rugerbear

      12
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      Denny O

      Denny O said in Cheese thru a grinder:

      Momma no like? OR, Momma wants it all?

      Ouch! No Like?!

    • Dave in AZ

      What are the best leak proof bags for brining and curing?
      Equipment • • Dave in AZ

      12
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      C

      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!

    • Tex_77

      Meat Matters June 9th to June 15th, 2022
      Blogs • • Tex_77

      12
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      Votes
      12
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      108
      Views

      Departing Contestant

      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

    • Jonathon

      June's Meatgistics Members Giveaway
      Meatgistics Member Specials • • Jonathon

      12
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      461
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      Jonathon

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

    • Dave in AZ

      Ham: forgot to add cure#1! Recovery, and avoiding this mess up ;)
      Meat Processing • • Dave in AZ

      11
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      11
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      cdavis

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

    • mac21st

      Coupon code problem
      Suggestions & Feedback • • mac21st

      11
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      11
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      N

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

    • Jonathon

      Next Latenight Meatgistics Livestream
      General • • Jonathon

      10
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      10
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      123
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      Denny O

      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

      A little testing
      General • • twilliams

      10
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      10
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      214
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      PapaSop

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

    • B

      Jethro Bowl
      Non-Food Related • • bocephus

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      B

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

    • PatrickB

      Meatgistics Podcast: Return of Will it BBQ?
      Podcast • • PatrickB

      9
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      F

      RafterW only the spine on the top fin

    • Jonathon

      Meatgistics Upgrade
      General • • Jonathon

      8
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      93
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      Tex_77

      processhead Marco…Marco…

    • Tex_77

      Selling beef direct to Consumers
      Meat Processing • • Tex_77

      8
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      mrobisr

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

    • Jonathon

      Best article headline ever?
      Non-Food Related • • Jonathon

      8
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      8
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      136
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      Jonathon

      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

      Previous Podcast: Bacon California
      General • • RafterW

      8
      2
      Votes
      8
      Posts
      130
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      C

      RafterW yes, I remember reading about it all somewhere.

    • G

      What was for dinner
      Smoking & Grilling • • gus4416

      8
      6
      Votes
      8
      Posts
      216
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      samspade

      Dad joke alert

    • P

      UNSOLVED Stuffing Snack Sticks
      Meat Processing • • PokeChop

      8
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      D

      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!

    • J

      Tender Jerky
      Bragging Board • • John Belvedere

      7
      8
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      48
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      zbigjeff

      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

      Alpha Gal found in Chiggers now
      General • • Jonathon

      7
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      119
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      C

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

    • C

      Bacon
      URGENT 911 • • circlestaxidermy

      7
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      PapaSop

      jfyoung45
      That was interesting. Thanks.

    • Jonathon

      Should go to a casino....or enter a gun raffle?
      General • • Jonathon

      7
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      7
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      80
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      Tex_77

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

    • Jonathon

      Oddly proud of this Blog post
      General • • Jonathon

      7
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      Surg

      Jonathon very nice

    • C

      Seasoning Question
      Meat Processing • • Clasko2

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      123
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      mrobisr

      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

      Did anyone notice?
      General • • Jonathon

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      90
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      B

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

    • B

      Need clarity on shipping times before ordering. Did we wait too long to use a less expensive option?!?
      URGENT 911 • • Bruss

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      B

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

    • R

      Brat seasoning in a burger
      General • • rugerbear

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      Jonathon

      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

    • Jonathon

      Coupon code update / tomorrow's livestream
      General • • Jonathon

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      Grimpuppy

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

    • Jonathon

      Monthly Meatgistics Giveaway
      General • • Jonathon

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      J

      bocephus said in Monthly Meatgistics Giveaway:

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

    • Buckmaster

      Snack stix
      Roll Call • • Buckmaster

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      Buckmaster

      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 …

    • Denny O

      Happy Fathers Day!
      General • • Denny O

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      Denny O

      cdavis And to you Charlie!

    • G

      block cheese
      General • • grandpetemyzer

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      Idaho Smokey

      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

      Smoked small trout
      Smoking & Grilling • • Idaho Smokey

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      Dave in AZ

      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.

    • F

      sanitizer
      General • • fishing

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      mrobisr

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

    • Jonathon

      Livestream coupon "free" shipping
      General • • Jonathon

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      P

      May the force be with you!

    • Jonathon

      Avian Flu in for 1st time
      Meat Processing • • Jonathon

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      Jonathon

      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.

    • F

      Sausage
      Meat Processing • • fishing

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      Tex_77

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

    • EDaniels

      Horseradish brats
      Meat Processing • • EDaniels

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      EDaniels

      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

      Top Gun, Maverick
      Non-Food Related • • Jonathon

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      B

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

    • Jonathon

      Patriotic Meatgistics T-s pre-order
      Non-Food Related • • Jonathon

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      Denny O

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

    • EDaniels

      Cottons salami recipe
      Meat Processing • • EDaniels

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      mherman

      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.

    • G

      50$ gift card
      Meatgistics Member Specials • • grandpetemyzer

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      Jonathon

      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

      Jambalaya Brat
      User Recipes • • Cindy Bushar 0

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      zbigjeff

      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.

    • Denny O

      Wet Aging Timeline?
      Meat Processing • • Denny O

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      Denny O

      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

      Meat Matters May 26th to June 1st, 2022
      Blogs • • Tex_77

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      mrobisr

      Tex_77 Thanks for the update Tex.

    • lkrfletcher

      UPS or USPS?
      General • • lkrfletcher

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      johnsbrewhouse

      lkrfletcher Surepost package, USPS does the delivery to the house

    • Dave in AZ

      Saw Encapsulated Salt at Walton's now, what is it used for?
      General • • Dave in AZ

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      Jonathon

      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!

    • Mitch Miller

      Venison Bacon Recipe (looking for advice)
      Meat Processing • • Mitch Miller

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      Mitch Miller

      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!

    • N

      Is there a coupon code for Father’s Day ?
      Equipment • • nolannn

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      N

      Cindy Bushar 0 Thank you. I ordered a stuffer

    • Jonathon

      Meatgistics Podcast: R-Calf USA
      Podcast • • Jonathon

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      G

      Jonathon Will do

    • Jonathon

      Get credit for us using your stuff for Social Media posts
      General • • Jonathon

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      Jonathon

      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!