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    • Tex_77

      What did everyone cook today?
      Bragging Board • • Tex_77

      12568
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      Dave in AZ

      RafterW great color, looks nuce and crispy!

    • RafterW

      What are you hunting/fishing?
      Bragging Board • • RafterW

      1073
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      RafterW

      Buckmaster had a friend who just got back from black bear hunting unit 12. They tried getting to 10 but the pass was still snowed in. Wanted to pick someone’s brain from out that way in black bear hunts.

    • Dave in AZ

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

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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!”

    • J

      Tender Jerky
      Bragging Board • • John Belvedere

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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

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      C

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

    • Jonathon

      Jon's AR build begins!
      General • • Jonathon

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      GWG8541

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

    • 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!

    • PatrickB

      Meatgistics Podcast: We the People
      Podcast • • PatrickB

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      beekeeper84

      Jonathon 🤣

    • 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!

    • Jonathon

      Meatgistics Upgrade
      General • • Jonathon

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      Tex_77

      processhead Marco…Marco…

    • Jonathon

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

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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!

    • 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.

    • Tex_77

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

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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.

    • Tex_77

      What books and podcasts are you reading/listening/watching?
      Non-Food Related • • Tex_77

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      zbigjeff

      RafterW Your methods to enjoy the “outside” world is enviable. Too many use “electronics” strictly as a “baby sitter”. Love that both of you support this type of life. Also, wish both of you the best with your future family member. Note: I’m way past building that environment. But, do very much support it.

    • Jonathon

      Old "studio" vs new
      General • • Jonathon

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      B

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

    • RafterW

      Self-Reliance: How do you?
      General • • RafterW

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      B

      RafterW Everything is looking good.

    • S

      Buckboard bacon
      Bragging Board • • shoprat53

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      zbigjeff

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

    • Jonathon

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

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      RafterW

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

    • 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.

    • 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😂

    • Jonathon

      Top Gun, Maverick
      Non-Food Related • • Jonathon

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      B

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

    • B

      Mountain Lion
      General • • bocephus

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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.

    • EDaniels

      Water in breakfast sausage
      Meat Processing • • EDaniels

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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.

    • C

      Bacon
      URGENT 911 • • circlestaxidermy

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      PapaSop

      jfyoung45
      That was interesting. Thanks.

    • 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.

    • 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.

    • Jonathon

      Walton's Electric Sausage Stuffer Review
      Meat Processing Equipment • • Jonathon

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      Jonathon






      Walton's Meat Processing Equipment Walton's Electric Sausage Stuffer Review

      Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

      Waltons Electric Stuffer Waltons Electric Stuffer Motor Electric Sausage Stuffer Tubes tray

      Walton's has spent over 2 years working with our manufacturer to create an Electric Sausage Stuffer that can run all types of sausages, including snack sticks! We are happy to announce we have finalized the design and production and will have them in stock this year! (2022)

      The Walton’s E-Series, 20 and 30 lb Sausage Stuffers are currently available on waltons.com at Walton’s 20 lb and Walton’s 30 lb.

      The Walton’s E-Series Sausage Stuffers come with 4 stuffing tubes from 13mm to 38mm, a foot pedal to operate the motor, all stainless steel construction, a drawer in the base to store tubes, and a manual handle if you want to hand crank. The 13mm tube will allow you to do snack stick-sized sausages. 21mm smoke collagens will slide right on, and 19mm are possible with a little effort. When using the Electric Motor for Snack Sticks we recommend between .75 and 1.5 liters of water per 25 lb batch. The higher the water content the easier it will stuff, but the motor does have the power to stuff snack sticks with .75 liters of water when using a pork meat block. If you do use a binder, then Sure Gel is the only acceptable binder to be used. We do not approve of using other binders, especially Soy Protein Blend, for making snack stick-sized casings with the Electric Motor.

      The Electric Sausage Stuffer has sensors in the gearbox that tell it when the piston is all the way down or all the way up, so it will stop (when up) or reverse direction (when down). This is both for convenience and to protect the motor. The units will remove any guesswork with a label on the motor showing what speed setting is appropriate for the type of sausage. Each meat batch is slightly different, so will require experimentation on the user’s part to find the perfect speed for stuffing.

      Our stuffing tubes were redesigned specifically for this Sausage Stuffer. The angle of the slope allows for less pressure build-up than the “bell”-shaped tubes.

      Features: 30 lb cannister All Stainless Steel Construction Electric Motor Foot Pedal Built-in Circuit Protector Piston markings show remaining amount in cannister Drawer in the base for storage Strong plunger gasket Air release valve Should you buy an Electric Sausage Stuffer?

      Walton's Electric Sausage Stuffers can be a great tool in your home processing kitchen. By using a motor instead of having to hand crank the piston you can more easily make sausage by yourself! Because of the force that is required to push meat through the small stuffing tubes required for making snack sticks, the correct amount of water and additves must be used. If you are someone who does not add water to your meat as you are mixing and stuffing then an electric stuffer is not going to work for snack sticks for you! Also, remember that different meats have different water contents and densities, so proteins like pork will be much easier to stuff than denser proteins like beef, or elk.

      Shop waltonsinc.com for Meat Processing Equipment Shop waltonsinc.com for Seasonings
    • 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.

    • Jonathon

      Pre order Preamble
      General • • Jonathon

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      Jonathon

      Jamieson22 Yes, I despise the AS/S feature as well. We have a company vehicle that has it and it annoys me to no end when i need to take it somewhere. Gladd to see you back John Belvedere !

    • Pivodog

      What's your next Meat Project?
      Meat Processing • bowl chopper • • Pivodog

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      GWG8541

      zbigjeff those look great. What a great pairing; Weller 107 and a perfect burger.

    • D

      Sous vide
      General • • detter22

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      mrobisr

      kyle Me too and I finally did a steak in it and wow now I see why all the hype.

    • Dave in AZ

      Kabanosy - Polish snack stick w pork, nutmeg, caraway
      Bragging Board • • Dave in AZ

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      mrobisr

      kyle Not to say mine if perfect because it looks homemade, but it works just as it should every time.

    • PapaSop

      Any quick responses?
      Equipment • • PapaSop

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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.

    • R

      Cheese thru a grinder
      Meat Processing • • rugerbear

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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?!

    • 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.

    • Tex_77

      Drink of Choice
      General • • Tex_77

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      Departing Contestant

      cdavis love the smokes. Thought the glass was cool but you can’t put down the smoke to take a drink, it on the glass

    • Jonathon

      Next Latenight Meatgistics Livestream
      General • • Jonathon

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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! 😁

    • Denny O

      Bacon Taste Booster
      Meat Processing • • Denny O

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      Denny O

      Jonathon There is the simplistic answer I was looking for!

    • S

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

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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.

    • Jonathon

      Some website search stuff
      General • • Jonathon

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      Jonathon

      So, we keep trying to make improvements to the website. The new theme as of two Sundays ago has been a great success in my mind. We have been trying to fix some shipping things and hopefully I will have that nailed down by early next week and today we made some changes to the search feature on waltons.com.

      I removed the categories showing in your search results, then we removed the suggestion section where it would take a word that have nothing to do with meat processing and suggest that you might have wanted that instead, wish I could think of a good one right now but it wold be like if you searched hog casing, it would say did you mean hag facing above the actual product results. We also have it where we can actually serve you the High Temp Cheese as the first results if you search cheese! Amazing I know! The one that really annoyed me was when you searched stuffer the 1st thing was the Suction Cup Feet ahead of the actual stuffers!

      Anyone, if anyone is monkeying around with search on the website and they see something that seems odd, please use this post as the place to put them. We will correct them as we find them!

      Thanks guys!

    • 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!

    • Deepwoodsbutcher

      Delivery
      General • • Deepwoodsbutcher

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      Jonathon

      Deepwoodsbutcher We’ve got a new round of seasonings available tomorrow after the podcast release, one snack stick and one bbq marinade! Glad you got them and will be very interested in seeing what you think of them!

      FYI we are currently keeping these deals hidden on the website and only really sharing the deal through the podcast and the podcast post as a thank you to people for being listeners or Meatgistics members

    • lkrfletcher

      UPS or USPS?
      General • • lkrfletcher

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      johnsbrewhouse

      lkrfletcher Surepost package, USPS does the delivery to the house

    • twilliams

      Blackstone griddle
      Equipment • • twilliams

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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.

    • Dave in AZ

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

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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!

    • 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 .

    • 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.

    • mac21st

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

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      mrobisr

      kyle Now you really have my curiosity peaked.

    • Jonathon

      Meatgistics rewards
      General • • Jonathon

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      mrobisr

      zbigjeff congrats

    • Departing Contestant

      What the hell
      General • • Departing Contestant

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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.

    • Tex_77

      Gardening, canning, pickling and everything related
      General • • Tex_77

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      cdavis

      wdaly thanks. I’ll harvest the other half this weekend.

    • Denny O

      Happy Fathers Day!
      General • • Denny O

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      Denny O

      cdavis And to you Charlie!

    • Jonathon

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

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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

    • 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

      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.

    • 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 …

    • Jonathon

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

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      Tex_77

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

    • Dave in AZ

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

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      cdavis

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

    • Austin

      Steak Seasoning
      Smoking & Grilling • • Austin

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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!

    • S

      Cold smoked cheese
      Smoking & Grilling • • shoprat53

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      Denny O

      zbigjeff Never gave that a thought! With the grass I saw you have done a whale of a job!

    • Jonathon

      Oddly proud of this Blog post
      General • • Jonathon

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      Surg

      Jonathon very nice

    • beekeeper84

      Long time since I posted
      General • • beekeeper84

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      GWG8541

      beekeeper84 great purchases. Glad your back.

    • B

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

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      cdavis

      GWG8541 thank you sir. 😊

    • S

      Whole hog results!
      Smoking & Grilling • • Steak Princess

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      K

      Looks great, bet it tasted better.

    • 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’.

    • mrobisr

      Dried beef for chipped beef
      Meat Processing • • mrobisr

      22
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      mrobisr

      Update, the dried beef has been sitting in the fridge in the same bag since the OP and I just tried a piece and the flavor, color, or texture has not changed at all. My worry was rancidity, but so far there is not even a hint of off taste, so time permitting hopefully I will do some sos this week and go from there.

    • 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!

    • PatrickB

      Meatgistics Podcast: Cases of Seasoning
      Podcast • • PatrickB

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      134
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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.

    • Jonathon

      It's aLIVE
      Equipment • • Jonathon

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      Denny O

      Jonathon Headed towards the back counter maybe?

    • 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.

    • Jonathon

      15 Year Old with her own business
      General • • Jonathon

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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!

    • Hog Pen

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

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      Hog Pen

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

    • AaronSilves

      33 lb stuffer
      Equipment • • AaronSilves

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      Tex_77

      AaronSilves once they get them in you can!

    • lkrfletcher

      Summer Project
      General • • lkrfletcher

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      GWG8541

      lkrfletcher nice set up.

    • M

      Electric Stuffer
      Equipment • • MAD KK

      18
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      AaronSilves

      As far as back pressure goes the volume is not the cause, as it is the diameter of the canister to the horn. I.E. 7 inches pressure coming out a 12mm hole.

    • Jamieson22

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

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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.

    • Tex_77

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

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      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

    • 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.

    • A

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

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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.

    • 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.

    • 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.

    • C

      Seasoning Question
      Meat Processing • • Clasko2

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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.

    • Tex_77

      Selling beef direct to Consumers
      Meat Processing • • Tex_77

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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.

    • 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

    • J

      New member here from Canada
      Roll Call • • jfyoung45

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      mac21st

      Welcome, I’m new here also have fun exploring and learning.

    • Tex_77

      Kansas Tourism: The Smoke Show
      Bragging Board • • Tex_77

      51
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      51
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      248
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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.

    • Grimpuppy

      Search not working?
      Report an Issue • • Grimpuppy

      11
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      11
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      Grimpuppy

      They did something after I first posted this that seemed to have fixed it for me. Mine has been working for quite a while now.

    • mac21st

      Coupon code problem
      Suggestions & Feedback • • mac21st

      11
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      N

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

    • Deepwoodsbutcher

      Knives
      Equipment • • Deepwoodsbutcher

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      GWG8541

      bocephus I was kinda thinking the same thing. My older sister is a K-State grad and her grand-daughter just started at K-State this year on a soccer scholarship. Everything is about the purple with them.

    • Deepwoodsbutcher

      Home meat processing shop
      Meat Processing • • Deepwoodsbutcher

      147
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      1252
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      Deepwoodsbutcher

      Don’t get me wrong, the electrical isn’t finished yet. I’m not the one doing it, so I’m not positive about the plan. The box might have the gfci breakers, I just don’t know myself. I’ll pass along some of your concerns. As it is, there is no power being run since the trailer is unplugged. It’s just a work in progress. We always err on the side of caution with these things as my husband and myself are both safety conscious people. In fact the shop is already equipped with a fire extinguisher and first aid kit. Everything will be checked and double checked before use.

    • twilliams

      A little testing
      General • • twilliams

      10
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      PapaSop

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

    • Cindy Bushar 0

      Meatballs
      User Recipes • • Cindy Bushar 0

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      mrobisr

      kyle Thanks Kyle

    • Grimpuppy

      Printer friendly seasoning conversion
      Meat Processing • • Grimpuppy

      31
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      W

      super, super, super,
      Thanks!
      Willy from Dakota

    • Dave in AZ

      Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings
      Bragging Board • • Dave in AZ

      19
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      Bob Stehlik

      Dave in AZ Try drying out your Kabanos in the fridge to that point. It’s really good. Polish Hunters Sausage.

    • M

      Rookie Questions on Smoker Sausage
      Meat Processing • • mikesr

      56
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      M

      I’ll let you know if I ever decide to offload, but now that I’ve mated it with the PID controller, it’s doing everything I want.

    • 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…

    • Idaho Smokey

      Smoked small trout
      Smoking & Grilling • • Idaho Smokey

      6
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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.

    • processhead

      Estate Sale Score
      Equipment • • processhead

      112
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      B

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

    • 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.

    • processhead

      Bratwurst Seasoning Profile Matching Trader Joe's German Brats
      Meat Processing • • processhead

      87
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      B

      processhead I have had that book for a long time and still love pulling it out and reading it and looking at recipes.