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    PapaSop

    @PapaSop

    Team Orange Power User Masterbuilt

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    Location Eau Claire, Wi.

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    Masterbuilt Team Orange Power User Regular Contributors

    Best posts made by PapaSop

    • RE: Meatgistics Shirts Giveaway for Kids

      Guess I couldn’t get just one and not the rest.
      Future Meatgistics and @Team-Orange members.

      PXL_20210220_183454759.jpg

      I should sign them up now… Hmm :orangehat:

      posted in Non-Food Related
      PapaSop
      PapaSop
    • January meat run.

      The holidays finally over. It’s frigging cold. And I’m out of sausages.

      15# summer sausage ( cracked pepper and garlic)
      10# breakfast sausage (110 southern pork)
      10# snack sticks ( jalapeno & pepper cheese)
      10# brats (Jerry’s seasoning)
      5#. Hot dogs ( Excalibur chilli dog)

      Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

      IMG_20200110_143830-756x1344.jpg IMG_20200110_151757-756x1344.jpg
      25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

      IMG_20200111_120404-1344x756.jpg
      Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

      IMG_20200111_141850-756x1344.jpg
      Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

      IMG_20200112_105649-756x1344.jpg IMG_20200112_105930-756x1344.jpg
      Had these stuffed so tight one split where the meat probe went in. That’s a first.

      IMG_20200112_145304-756x1344.jpg
      Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider.

      IMG_20200112_152317-756x1344.jpg IMG_20200112_161233-756x1344.jpg

      Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

      Whew…I need a beer. 🍻

      posted in General
      PapaSop
      PapaSop
    • RE: Polish sausage help.

      processhead
      Polite forum community protocol.
      Sorry… Just don’t like that word here. So much more than that.
      😉 :orangehat:

      posted in User Recipes
      PapaSop
      PapaSop
    • Sounds of Spring

      A bit off topic but… Just had a short thunderstorm pass through. Not a big deal to folk’s in warmer climates but huge deal here in the great white north. It means the last of the white stuff is being washed away.

      Although we’re sheltered in right now, those few rolls of thunder mean better time’s ahead. Being outdoors, grilling, smoking, camp fire’s and gathering with family and freinds.

      Stay strong people… We got this!

      posted in General
      PapaSop
      PapaSop
    • Coronacation ???

      Taking a week off work during a lock down is actually kinda boring. No where to go and not much to do. Ok, enough about that. Time to make some sausage.

      All seasonings going forward were Excalibur except the cracked pepper and garlic.

      Fresh sausage
      Five pounds each.
      #110 southern pork
      Hatch green chili
      Andouille
      Philly
      Last three done as brats.

      IMG_20200504_173038_copy_756x1344.jpg
      IMG_20200504_182939_copy_756x425.jpg IMG_20200505_195307_copy_756x425.jpg in

      Bagged and let them set overnight to meld the flavors. Still need some practice on the sizing and twisting but whatever.
      IMG_20200505_202129_copy_756x1344.jpg
      Tried a patty test on the three new ones. #110 is a repeat. The Hatch is very good, the andouille as well. The Philly brat is exceptional. Wow. Almost a creamy taste profile. Can’t wait to grill these.

      Smoked sausage

      10# H unit
      15# CPG
      5# each of Willie’s/with pepper cheese, Gigawatt and Habanero BBQ. These for sticks. First two, summer sausage.
      My son and wife came over to help with mixing and stuffing on these. Huge help, went must faster.

      IMG_20200507_165206.jpg IMG_20200508_131659.jpg IMG_20200508_135548.jpg IMG_20200508_170442.jpg

      The smoked summer and sticks were all finished in a hot water bath. Sous Vide style.

      Final results came out very well. Matt & Jen were most impressed with the Hatch, Philly, and Habanero BBQ.

      IMG_20200506_092051.jpg IMG_20200509_105317.jpg

      A good few days work. It’s 🥃 time. 😊

      posted in General
      PapaSop
      PapaSop
    • Brats and sticks

      25# Philly
      10# Blue Ribbon
      12.5# Willie’s

      PXL_20210227_175228641.jpg PXL_20210227_182640239.jpg

      PXL_20210227_204606880.jpg PXL_20210227_220322146.jpg

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      PXL_20210228_214020369.jpg

      posted in Meat Processing
      PapaSop
      PapaSop
    • RE: What did everyone cook today?

      Not pretty, but simple and easy. Comfort food in mid January.
      PXL_20210120_231533102_copy_777x582.jpg !
      PXL_20210120_231820001_copy_777x1036.jpg

      Pork chops, cream of shrooms , tatoes and something yellow. 🤔 Awesome! And yeah, some Maker’s to wash it down. Milk was the other option…

      Probably wishing the milk was best choice come tomorrow 😯😊🤣

      posted in Bragging Board
      PapaSop
      PapaSop
    • RE: Deer Hunting

      Well… An unreal opening day in a way. This is not our norm on the the farmland we hunt.

      PXL_20201121_220819106_copy_1344x756.jpg
      My son Christopher and his brother Nathan who looks just like him caught these early Saturday morning.

      Two of the other guys here got these.

      PXL_20201121_182106409_copy_1344x2389.jpg

      This is so not typical of the bucks we see. Usually the small basket in the second pic is more the normal.

      Was it just our turn??? I don’t know. Sure was fun. All gotten in a one hour time frame. Made for some good stories and BS over a lunch break. 🦌🦌

      posted in General
      PapaSop
      PapaSop
    • RE: What did everyone cook today?

      Like a heart attack waiting to happen. But it sure tastes good. Can’t remember the last time I had corned beef hash. Yum.

      IMG_20200328_092212.jpg

      posted in Bragging Board
      PapaSop
      PapaSop
    • RE: What is the difference in Sweeter than Sweet Cure and Insta cure #1?

      Back to that old sausage recipe. Found out it’s not my grandfather’s but belonged to his brother Wes. So now it’s called “Wes’s Sausage”. I asked mom how she remembered the texture. She thought somewhere between a bologna and a brat… Hmm. She also spoke with a brother that said Wes definitely had a smoker and they used a beef casing. Time to grind.

      Broke the seasoning down to a 5lb batch. Aside from the salt and sugar it didn’t look like a lot. But once mixed together and the aroma of the onion and garlic soaking in warm water totally filled the kitchen.

      Next day I ground and stuffed the meat. Didn’t have any beef middles or rounds but had some hog casing about brat size. Did a couple pounds in that because she remembered the natural casing and the rest in a fibrous casing. Hand mixed this only to the point of starting to get sticky. Wanted this a bit looser. Bagged and left sit over night.

      Next morning took out to warm up and dry out in the kitchen. To the smoker we go. Used my regular smoking schedule which is nearly identical to Walton’s. 6 1/2 hours later… Done. Ice bathed, hung for 3hrs in the garage and back to the fridge overnight.

      ![0_1574288904287_IMG_20191116_150015.jpg](Uploading 100%) IMG_20191117_125917.jpg IMG_20191117_160850.jpg

      This was absolutely amazing. A semi soft texture and the taste is wonderful. Mom took a piece and said OMG. Greatest compliment I’ve ever received.

      IMG_20191119_163913.jpg IMG_20191119_164300.jpg

      Wish I could send you all a sample. This is a keeper.
      Thanks Uncle Wes. 😊

      posted in General
      PapaSop
      PapaSop

    Latest posts made by PapaSop

    • RE: Samples of new seasoning

      Rather hoping the Beer & Onion amounts to something and makes the cut.
      Would make a great brat as well.

      posted in General
      PapaSop
      PapaSop
    • RE: Bambi dogs here I come!!

      processhead
      Orange paint job sounds good… Join the best!

      posted in Meat Processing
      PapaSop
      PapaSop
    • RE: What did everyone cook today?

      Tex_77
      Never heard of them. Look great!

      posted in Bragging Board
      PapaSop
      PapaSop
    • RE: Opinions....true or not true....lol

      twilliams
      LMAO

      posted in Non-Food Related
      PapaSop
      PapaSop
    • RE: Website update

      Jonathon
      Ok. Thanks Jonathon .

      posted in General
      PapaSop
      PapaSop
    • RE: Website update

      Ok. Not sure if I missed something here. Is the new website up and running?
      Went to add items to wish list for upcoming order but doesn’t seem to be available.
      Tried “Waltons.com” as well and came up with an unsecured website. It also redirects to waltonsinc.

      Confused!

      posted in General
      PapaSop
      PapaSop
    • RE: Meatgistics Podcast: What's for Dinner?

      Jonathon
      Stop beating yourself up. it was fine.

      posted in Podcast
      PapaSop
      PapaSop
    • RE: Meatgistics Podcast: What's for Dinner?

      Funny you mention that chip dip. My all time fav. Recent sale on that and the chips. Problem is… Once you open a can, it has to be finished.

      PXL_20210406_203835867.jpg

      Have not seen the 2 for a dollar Totino’s since that last score a few months back.

      posted in Podcast
      PapaSop
      PapaSop
    • RE: A sausage stuffer tip

      twilliams
      Thanks for sharing. Pretty sure we’ve all been there. It’s how we learn and move forward.

      posted in Meat Processing
      PapaSop
      PapaSop
    • RE: A sausage stuffer tip

      processhead said in A sausage stuffer tip:

      And just a general comment about meat and seasoning batching. This is not directed at anyone in particular: I enjoy an adult beverage as much or more than anybody, but I learned the hard way that if you want to make good sausage, the refreshments need to be postponed till after all the critical measuring/batching steps are done.

      Amen to that. Been there, done it.

      posted in Meat Processing
      PapaSop
      PapaSop