Categories

• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  Roll Call

  Bragging Board

  Meat Processing

  Smoking & Grilling

  General

  URGENT 911
  1505
  Topics
  13793
  Posts

  

  Departing Contestant That’s all I’m doing now. Sitting around staring at sh…
• Blogs

  Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  Waltons Blog

  Better Living Through BBQ with Joe Hell
  130
  Topics
  639
  Posts

  

  ggrussell What flavors do you normally like? I would also point you to USDA appendix A and I’d recommend you go at least to 130 before you pull it from the smoker. I’m not saying you need to keep it there for 2 hours if you are going to cook it up to 160° F when you grill it.
• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  Seasonings and Additives

  Fresh Sausage

  Cured Sausage

  Jerky

  Sausage Casings

  Deli Meats

  Smoked Meats

  Cured Whole Muscle Meats

  Specialty Sausage

  Meat Processing Equipment

  Wild Game
  74
  Topics
  224
  Posts

  C

  I like to use hickory on poultry and beef for pork I use apple
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

  Recipes

  Meat Hacks

  Seasonings

  Will It BBQ?

  Gamebird Gourmet
  169
  Topics
  842
  Posts

  

  PapaSop Yes, we use the same recipe for the inner loins as well. Honestly, I can remember any time that I had a steak at any fancy restaurant that was better than venison tenderloin.