Jonathon You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.

erich52 all I said was [censored]. C. R. A. P.

beernan Whoa! Have not seen that in a long long time, probably since last time I been to Louisiana & stayed long enough without leaving in the broad daylight to go to the grocery store.

FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.

Yes we hung and cooled them but maybe not enough. Thanks for raising that. Definitely will keep that in mind if we ever do this again.

Jonathon Just looked up your tender jerky method. I have a jalapeno recipe that does use a good amount of sugar, not sure if its 18% but its probably close. I am interested in your glycerin tests. I checked some prices and seems $35/gallon is the best deal for food grade. But how much do you use instead of sugar? And do you omit any liquids when using glycerin?

Incredible… What a great podcast. Although I’d never heard of BHA before I’ll be checking this out. Kurt is an amazing spokesman for this organization. Could probably listen to him for hours. Well Done!

I agree Chef. To my tastes, and many have commented, that the standard seasonings are too salty for their likes. Personally, I try to buy the low salt versions. The adage “you can always add more, but you can’t take it away” applies. Maybe it’s just me, and I understand salt is needed for proper protein extraction, but I don’t care for salt as the predominant flavor in the protein. Sounds like a good idea to me.

Jonathon well maybe Darkfish89 could step in and help you out. I’d come do it for you, but you know that whole JOB thing is standing in my way.

Peanut butter and Jelly and Hot Dog! In this segment we take big swings at recipes that could either be amazing or disgusting! Today we are taking a classic and putting a new spin on it, get ready for Peanutter, Jelly and Hotdog! Prep Time 0 Minutes Cook Time 10 Minutes Ingredients Hot Dogs Hotdog Buns Peanut Butter Jelly Nutrition Information for Hot Dog, Bun and on serving of Peanut Butter and Jelly 480 calories 39 grams fat 16 grams protein 25 grams carbohydrate 1 Hot Dog and Bun with PEanut Butter and Jelly Utensils Needed Meat Grinder (if you are making hotdogs yourself) Sausage Stuffer (if you are making hotdogs yourself) Grill/Smoker or Oven Instructions Follow instructions for How to make Hotdogs(https://meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe). Grill hotdogs until they reach the desired level of doneness. Some heat from the hotdog will slightly melt the Peanut Butter and Jelly. Spread the desired amount of Peanut Butter and Jelly on either side of the bun. Disaster rating: If you watch the video you can see it on my face (and the words I was saying!) that this was going to be a huge disaster in my mind. It is the exact and complete opposite! The sweetness of the jelly and the creaminess of the peanut butter makes the hot dog even better. I’m really crazily surprised by this and Patrick agreed with me. I recommend everyone tries this at least once in your life! Watch WaltonsTV: Recipe for Disaster: PB, J & Hotdog Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Collagen Casings Shop waltonsinc.com for Natural Casings Shop waltonsinc.com for Sausage Stuffers

Yea i got it. Thanks!

jramey Great question! Yes, more water can be added when using carrot fiber, it actually holds up to 26 times its weight in water BUT using it at that ratio will destroy your product. When I user carrot fiber I feel adding up to 2 qts of water per 25 lb of meat is okay. Personally I usually stop at 1.5 quarts but up to 2 seems to be fine, beyond that we’ve seen a lot of texture issues in the product. Also, I like carrot fiber far better in fresh product, in cured products I prefer sure gel or even in some situation super bind. We are going to do some stuff in meatgistics University with binders and when to use what one coming soon(ish)

mikemikemike There are cellulose casings but those are inedible. They work great for skinless hotdogs or other skinless products but they have to be removed before eating. What Slim Jim is almost certainly doing is called co-extrusion and it is a process in why a liquid collagen is applied to the meat as it comes out of the stuffer. It dries within seconds and forms better to the meat. Tough collagen casings are almost always a sign of something wrong with smoke schedule or fitting out. Can you please list your smoke cycle for us? include temps, times at those temps when you add humidity and when you remove it. Plus what you do when it comes out of the smoker. We will see if we can figure out what the issue might have been.

Jonathon I’m also signed up for the newsletter and have not received an email with a coupon code

Buffalo I updated the conversion chart but here it is Bleu Cheese and Bacon45502890902 tbsp and 1 tsp (.69oz)½ cup, 3 tbsp (3.48 oz) Good conversion alanburkholder he was dead on with grams!

I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them. 7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.

Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!

DeerSlayer That doesn’t sound like a bad plan at all for kielbasa. You probably can just set that sous vide wand to your target 152 and drop the kielbasa in for 45 minutes to an hour (probably not even that long, but it won’t hurt, and you’ll know you got it where you want it.) For Summer sausage, I recommend putting in the time to slowly bring it up to 150F (or so) in the smoker and then finishing briefly in the sous vide at 158-160F. It might take all dadgum day, but the texture is worth the work. I did my first batch of Summer sausage along the lines of your kielbasa schedule, and the texture was more like baloney. Not bad, mind you, but not what I wanted. Happy cooking!

Herb Manifold So Jerky is a topical seasoning (mostly) so it is going to need less of the actually seasoning to achieve the desired taste. Bold will be a good snack stick, it is close to willies but I’ve made jerky from willies before and Bold is better in my mind. You’re gonna have to do some experimenting but I’d start with 18lb of meat instead of 25 for a batch. Well, that ratio, I don’t recommend you experiment with an 18 lb batch in case it either under or over seasons it. So, about 1/4 less meat (or more seasoning) than the seasoning would call for in jerky.

LOL sometimes the censor thing makes no sense but we are a family-friendly site, or try to be. I’m not sure on that type of stuffer but I am assuming it works similarly to ours and with ours I would reapply some lubricant once or twice a year depending on how often you use it. Food Grade Grease is the best but you need the grease gun for that so the Lubrifilm will work.

Well, James bond has been deleted from Meatgistics…not a sentence I ever thought I would have to type but life is strange!

Meatgistics Podcast: National Wild Turkey Federation Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more. Beautiful Beverages Jon had “gettin’ Tiki With It” from Left Hand Brewery and like everything they do it was interesting and pretty darn tasty! Brandon had an Amber from Alaskan Brewery Bruce had Summer Fest from Sierra Nevada Episode breakdown For the first episode without Austin I think this went really well. Bruce and Brandon were great guests and great ambassadors for the National Wild Turkey Federation. We talked about everything from Turkey hunting in Texas to Brown Bear Hunting in Alaska! Some of Bruce’s Bear stories will absolutely make you shudder either in fear or excitement. As soon as he brought up Bear hunting I knew I wouldn’t be able to concentrate again until we talked about that. I have a dark obsession with anything that is capable of hunting humans! And as Adam Greentree says “mate, monsters are real, and their called Grizzly Bears! It’s not their fault but they are monsters!” I highly encourage you guys to go find your local NWTF chapter and get involved. If you can’t do that then check out their ongoing online auction Call for all auction and bid on the sausage-making kit we donated! Show Links https://www.nwtf.org/ https://www.nwtf.org/about/nation https://trophyridgeoutfittersllc.com/ Watch Meatgistics Podcast: National Wild Turkey Federation

Chef Mrs. Wages salsa mix (follow those directions) and added onions, jalapenos, and lime juice.

Jonathon I would think that a company like Excalibur would have very tight Scoville unit requirement to keep their recipes uniform. I have very specific ranges for any peppers from my spice supplier so my food always comes out the same. If they don’t, then I would think that at least they should test and adjust formulas based on ingredients.

Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.

Thanx for that info, never thought of that hurting the stuffer

In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back! https://www.nwtf.org/

Tex_77 Go Goya!

Tex_77 That’s Interesting! The guy that started the company started Mountain Smith and Later sold it.

Jonathon

IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!

Denny smallest plate you have like Departing Contestant says. A bowlchopper is the best way to make it but usually not something people have. So a breakdown grin (3/8) and then twice through a 1/8 is probably the best thing you’d be able to do. It is what I have done here when we have made hotdogs and while it is not perfect, it is pretty good!

scott farm Yeah, we’ve brought in some help but all that has done has freed me up for new things. We normally would have a ton of down time in the summer but this year that just isn’t happening. That spread sheet and the Trouble Shooting Document for all types of sausage are 2 things I am trying to find time to work on though!

scott farm I’m not sure on a combo but I’d be willing to bet we will be doing some good sales/deals on both items around the Holidays or maybe even sooner! Chef That’s probably not going to be how we set it up but I will put links to the good grinder plates and knives (for each size) on the grinders web page. Unboxing, adding higher quality plates and knives and then doing something with the ones they came with might be a difficult task. I’ll bring it up with Austin though~

bpschuebel I am 100% with TexLaw that 625 Watt setting never gets used on ours. I actually would prefer it if they stopped making it with that just because it seems to cause problems for most people.

mwradke I always say that most grinders have the ability ti stuff but it isn’t going to give you anywhere near as good of a product as using a dedicated stuffer will. https://meatgistics.waltonsinc.com/topic/550/using-your-grinder-to-stuff-sausage?_=1596556249711

YooperDog lol I understand

Jonathon Here is the discussion talked about in the podcast today.

looks good

Just to toss in my two cents, I’ve been using Super Bind (carrot fiber and potato starch), and I like it quite a bit. I’ve not used straight carrot fiber, so I cannot compare the two. As much as folks rave about straight carrot fiber, though, I have a feeling that I would still be quite happy with it. I really need to try soaking my casings overnight. My last couple or few batches have had problems with the casing sticking on the horn.

I’ve been fortunate enough to be a member of a number of online communities, and this one rapidly has become an important one. It really does make a difference when a business is interested in getting to know its customers. Y’all want interaction beyond just orders, and you like to see your customers interact with each other. Not only do you want to teach your customers, you also want to learn from them, and you want them to learn from each other. It’s a wonderful thing, and it takes a genuine effort. I echo Chef’s words that y’all are doing something right. This community is another example of how Walton’s wants to provide for its customers, how y’all want us to have the best experience we can, and how y’all know that works to everyone’s benefit on every level. Bravo! All I wanted to do was make sausage!

Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

Jonathon Even better! I can manage that, for sure.

sbtech Not a table no because it would be impossible to manage across different additives and when they are being used for different things. For sure gel with snack sticks for a 5 lb batch you can use between 1 and 1.5 cups of water, the 1.5 will be the higher end of what you would want to use and it is going to increase your cook time as a lot of that water will have to be cooked out as a snack sticks is a “semi-dried” product.

glen Thanks, that really presents beautifully. I think that has a lot of possibilities.

Thanks guys! Good info in this thread.

TexLaw Awesome, thanks for giving people the dimension too, that would help anyone wanting to do the same!

Jonathon Chef I agree with both of you. So many of us claim that we never have any time and that we always are stressed, but the fact is that we do it to ourselves. Even taking 5, 10, or 15 minutes to just sit in quiet has an astounding effect on one’s peace, sanity, attitude, ability to cope, and all those other related things. “But I don’t have 15 minutes,” many say. Yes, you do. You just have to give it to yourself.

I never really paid attention to that up there, just like I never really paid attention to putting my location in my profile. Cool!

zbigjeff You are so correct

deweymeats Great seasoning, love that stuff. Some seasonings like Hab Mango Brat are awesome but you wouldn’t want ot eat a bunch at a time, Philly is a great brat to eat lots of!

Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.

Jonathon Awesome. Thanks for all your help. Much appreciated

sidpost I am assuming it was too big. You can either email it to me (click on my name and it will display email) or reduce the size and repost.

drbrown35801 I purged it as it was already deleted.

4 cups apple cider (sweet) 4 cups apple cider vinegar 8 pounds apples of a cooking variety 8 cups sugar pinch of salt I always use pickling and canning salt which has no additives 2 tablespoons ground cinnamon 1 tablespoon ground nutmeg 1 teaspoon ground clove zest and juice of one lemon cut apples in quarters boil apples in cider and vinegar till apples are soft (about 20 minutes) run apples through food mill which will separate pulp from peel and seeds add 1/2 cup of sugar per cup of pulp add balance of ingredients this mixture can then be cooked down stirring constantly in a pot. I prefer to spread thin on a baking sheet and thicken in oven (less chance of scorching) Cook down until when chilled it is not runny place in jars, process in boiling water bath for about 15 minutes will store at room temperature for 2 years

Jonathon mikedef5 @PK100 My .02¢. Are the sticks fatting out? How close are the sticks hanging together? In my vertical smokers I move my hanging sticks around to lessen the effects of hot spots in the box and I am thinking about adding a fan or two to move the air a bit. My horizontal smoker I do the same with the trays and rotate. It is a bit more putty and tempemental being stick fed and there is a noticable hot spot and no place for a worthwhile tray to add moisture, but it works well with larger cuts of meat and you have a reason to sit around and drink to watch it cook. No experience with the PK100, maybe later this fall when passing through and there is room in the truck.

I did smoke another brisket last week. I used SPGR rub and the BBQ prime brisket injection. it was just as good as the Pa’s but has a more beefy flavor as tex77 mentioned. you cant go wrong using either one.

Well I will try my normal method and run the IT up around the 190ish mark. If that doesnt yield the results I want I will go down the road of a rotisserie and report back.

Retired RailRoader Yeah a good amount of people seem to be going to that, I think I first became aware of them back when we were first trying to use the automotive sponges to increase relative humidity in our smokers but still haven’t gotten my hands on one and played with it.

That is one wild looking pig!

Thanks for the shout out on my post of A Walton’s Sausage Weekend. Retired RailRoader A.K.A. John Belvedere

cdub2007 Yes, if you bookmark it they should be saved for you. To access that you can go to your profile and there will be a section showing you the things you have bookmarked.

You should try making this as a fermented mustard or making vinegar from the whiskey for a special mustard.

Jonathon, Thanks for the reply. Will give it a try. Members Mark Strip Steak can be found at Sam’s club

This is our experience so dont take it as a rule. On Hams even with Sodium Erythorbate we still hold a min of 3 days. We have found with human error you can still get uncured spots with anything less. I would assume that if you Artery pump that you would have better results than the stitch pump we do. Bacons we can get away with a vacuum tumble and overnight hold.

Jonathon I guess then I will just allow them to continue to build up their muscles and collect the trespassing fines on opening day.

I’ll second Super Bind as an effective binder. Great stuff.

cykobowtech Ah okay, the pepper stick is good, not a ton going on but a good basic snack stick. I’ve never tried the hunters blend but it looks pretty close but it might not have the same level of kick. If you are looking to add heat, I’d recommend you add Ghost pepper Cheese or 60K red pepper Hunters blend: Salt, pepper, garlic powder, hickory powder with maltodextrin, spice extractives, spices (includes cayenne, chipotle, jalapeno and habanero peppers and black pepper), sugar, natural flavors and natural smoke flavor. Not more than 2% soybean oil and silicon dioxide to prevent caking. Contains wheat. Pepper Stick: Salt, Corn Syrup Solids, Dextrose, Ground Mustard, Spices (Including Pepper), Dehydrated Garlic, Sodium Erythorbate (0.64%).

Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.

Jonathon I have had some IPA’S that will puch you in the face before your first sip, not an everyday drink but I do enjoy them. You can make the transition to the dark side by starting the habit of having at least one IPA a day and slowly increasing to the hoppier styles. Soon you will then learn to appreciate those complexities. Don’t hate, appreciate. LOL

Little Baby Teddy That looks awesome! How did it come out? Got any finished product pics? That sound similar to the sweet little old asian neighbor of mines recipe. If she’s making it I love walking by her house, just an all around awesome smell!

sidpost Pro0cut FS and SS are both similar, they both have 3/4 hp motor, the FS is going to beat the SS in lb per minute by just a few oz and other than that it is just a redesign with some savings on materials used to make the external components.

drbrown35801 I think you mean the Weston 2500 (https://www.waltonsinc.com/weston-pro-2500-chamber-vacuum-sealer) the main difference will be power of the pump and quality of build. The HBC, and vp215 are designed more with a small commercial application in mind. Nothing against the 2500, it’s a good machine for what it does but it does have limitations that the others wont. The advantage is you could buy 1.5 of those vs the cheapest of the other kinds so if it does need replacing its not the biggest issue in the world. But in general the 3 HBC ones we carry and vp215 are going to last longer, you just pay a lot more for them!

fishbob Did by chance you happen to keep temperature and humidity readings?

I have never made it, but I love it I have friends who have won nationally and these are some tips I have picked-up don’t skimp on the fat (30% is good target), liver should be 30% min - 50%, 2.5-3% non-fat dry milk refreeze the meat before you grind each time nice and smooth but slightly firm texture is what you want for finished product boil is best in salted water. If you put them in a smoker get your humidity as high as you can I am not a fan of real smokey braunschweiger. leave out the almonds and bacon

Jonathon, Thanks for response, and the great tips re down the side of mixer. I never would have thought of that. Thanks 5BD’s

Jonathon Only did a 5# test batch so far, it’s tooooooo hot here to do sausage…Trying to wear out the new liner in pool!

wvhunter1965 TexLaw Well, as much as I joke around, I, too, am a very blessed man. Messed up once and raised 2 boys a a single dad. Very fortunate to meet the right person. We both support and make each other better. Marriage can be wonderful with the right person! Just made 16 wonderful years.

Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. Handy Universal Cure Calculator Weight of Meat in Grams… 451 grams Cure #1 % Nitrite… 6.25 % Salt % Desired… 2 % Sugar % Desired… 1 % Parts Per Million (PPM) Nitrite… 156 Cure #1 Needed… 1.13 grams Salt Needed… 7.96 grams Sugar Needed… 4.51 grams Total 464.6 grams

Thank you all for the excellent information. I will give less water a try and some sure gel on my next batch with a little increase in seasoning and see how it turns out. You all were very helpful!!!

Hey everyone, this might be an interesting thing for anyone (not just women since it is a virtual event) who wanted to learn some cooking tips on Wild Game from a world-class wild game chef, Danielle Prewet (who some of you know from Steve Rinella’s MeatEater) and support getting more women into the field! This is a Pheasants Forever and Quail Forever event and part of their Women one the Wing series. It will be August 20th and the $40 ticket gets you a membership to either Pheasant or Quail Forever as well as access to the virtual event and gifts from some of the sponsors. Let us know if you have any questions! https://pfqf.myeventscenter.com/event/Women-Wine-Wild-Game-38240

Chef LOL 'I imagine NASA was an interesting place to work? No, cat was 26 lb mancoon mix and a pain in the butt, but I did grow pretty attached to him there near the end.

Jonathon A little more authentic pizza depending on the region of Italy,

wvhunter1965 Yes, the Pa’s and most of the injectables have sodium phosphate in them already. Phosphates have a tendency to develop a “soapy” flavor when they are used beyond the recommended amounts. I think that just gave me an idea for a quick video. Taste difference between meat when phosphate is over used. When I was a kid I was 100% sure we would have smell-O-vision by now and probably thought tasting things on TV wasn’t far behind! I’ve made them with and without and while I preferred the ones with phosphate don’t let it stop you. You can still make a perfectly fine Turkey without it, it just wont have that exceptional juiciness.

Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)

Jonathon I run twice through a 7mm plate for both pork and beef. This is what I use for sausages, burger/breakfast patties and bulk packs.

Here’s a pic of those 50/50 whole wheat rolls. I typically expect a dough with that much whole wheat flour to be stickier and a bit more difficult to handle than AP flour. If these were more difficult, they couldn’t have been that much more so, because I had no trouble with them at all (the overnight rise helps with that, too). The next time I try these (and I will), I’ll probably substitute bread flour for the AP flour to see if I can give them a little more chew. These are pretty dadgum good as they are, though, and quite easy.

lkrogmann Trying the Walton’s certainly is worth a shot. I’ve also used the Swiss and had no problems with it at all (it was not frozen when it went in).

Jonathon I wouldnt say well known by most people but I had been told that a long time ago.I also used to talk to a lot of fisherman when I had my taxidermy business.A lot of them told me that

bcompton53 Not sure if this got duplicated or not but I swear I just answered this…obviously not, hope I am not starting to dream about this board! For collagen, if you under stuff them a tad and then twist them more than needed, quick freeze in a blast freezer or longer in a normal freezer you will get them to hold a little. That is the biggest issue with collagen in my opinion, if it held its twist it would be far better all-around than hog.

BryanM That depends on the manufacturer, ours that I linked to above is 2 lb to a gallon of water for a 10% pump. Since a gallon is about 8 lb of water and the cure is adding 2 that means it will pump 100 lb to a 10% increase. I highly doubt you are doing 100 lb at a time though? So if you are doing say 10 lb then use 0.2 lb of seasoning to 0.8 gallons of water and that will still be enough to pump 10 lb of bacon to 11 lb

Chef Not at 6:30 AM, it didn’t. I’m in Bellaire.

Jonathon I can relate. When I was learning how to grill in the beginning I would keep putting on sauce on the chicken and ribs as they cooked and couldn’t understand why the tasted the same with all that burned sauce on them. LOL