Grimpuppy Thanks for the info.

great looking garden

Tex_77 hahahaha!!!

Elsos said in Horizontal Stuffer:

fisherman43
Thanks fisherman! I saw a video of one of those being used, that’s got me making a huge mess! :D

I ended up getting Walton’s 7lb vertical stuffer and you certainly have some leftover meat in the 90* bend area.
It’s a decent machine though, and I think there’s got to be a trick way to push that meat through. I usually do about 5lbs of meatsicks at a time, and I weighed what was in the machine, including the stuff tube, and it was about 0.8lbs. So if I want 5lbs of sausage I account for it.
Eric

I’ve been taking what’s left over and forming into a small loaf/sausage and smoking that at the same time. End up with a nice chunk of meat with a bit dryer rind around the outside. Has a nice chew to it with the center perfect.

Great mouth feel… Sorry Jonathon.

Never had to worry about this problem, always gone within a week.

I have had that once and the only thing that was different for us was our meat was from a younger animal since we butcherd our own beef it seems to shrink more than from a 2yr old we also cold smoked

They apparently lost all my data as I was unable to reset my password. I tried several times and never got the email to do the reset. So I had to re-register my email address.

Strange that I did not loose my account in the Meatgistics site.

Dan Devine I’ve only tried it in oil on chicken and fish. It stayed on really good and the taste was great. Sorry I couldn’t help you with the air fryer.

zbigjeff johnsbrewhouse frickin’ crazy dogs and crazy memories.

craigrice I will, once I have time to sit down and think about it.

Chef Thanks for the info, I think that is something I will not be making any time soon. Good information though.

for 5 lbs. of meat 10.6 oz. of seasoning, 1 1/4 tsp sure cure, 8 oz. water. Per pound of meat measurements 2.12 oz. of seasoning, 1/4 tsp of sure cure, 1.6 oz. water. Mix the seasoning and sure cure together well before applying to the meat.

I sprinkle a mix of jalapeno powder and powdered butter on popcorn
On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in
When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits

Ronald Shrout congrats on your win.

Jonathon Heading to Minnesota myself in a couple of weeks, northwest of where you and Austin are going. Just a relaxing vacation at a lake place and check out our hunting land.

bocephus Actually it does not take much for a coo-n a-ss to drink

Jonesy I just looked at mine and I also had 6 down votes, I don’t remember ever down voting anything unless it would have been a team color post and that would have only been in fun. Sorry if I down voted anyone’s post it was not done intentionally.

shoprat53 That is a great gesture, another group of under appreciated people until you need them.

Surg Definitely your lucky day. Great deal!

So if I am reading this right.
If it’s a smoked sausage follow the thermal schedule. If it’s a fresh sausage the grill it up like a hotdog.
My problem is coming at the ends of the .sausage. the middle is crisp bite but the ends are chewy and inedible.

JoeB i have been spending 3-4 days a week away from home for over two months now. Just a lot of unplanned family issues causing travel.
The plan now is after the 7/4 holiday, hopefully I will get to make them with a brother or two. No travel plans for at least the next 10 days. Everything is in place, ready to pull the pin…

glen

Start out very low temp warm water and raise slowly this will help from bursting , Also like mention needle the sides to help with pressure buildup . Bet they tasted great :)

Just my 2 cent Stella 69

Tex_77 I dont have a grill - Perhaps I should get one

Sweet butter nuts of love

We are going to go live with all the goodies at some time, probably 3 pm, tomorrow! Sorry guys, we just had too many things to work on and verify before we could go live. The good news is we used the motor for the tenderizer and the tenderizer attachment for the grinder. Both worked really well! Both sealers are awesome and we will show everything off tomorrow at waltonsinc.com/live

processhead Just take a picture with your phone and email it to yourself, then save and upload. That’s easier for me.

Joseph 0 Back to the question at hand…I picked up a 10x8 walkin cooler and we put it on a cement slab outside. I run a 15k window AC unit with a coolbot controller. Works awesome, I put metal shelves on one side and we found an old fire escape ladder that we cut to make what looks like monkey bars. So we have the “ladder” running across the ceiling and set up 4 gambrels for deer, no problem, didn’t budge. I’ll see if i can dig up some pics. I had some on here before it got updated, i’m sure my instagram still has them. @black_run_bbq

If using the money muscle it should be about 3.5"-4" in diameter
I use # 12 netting and wrap it twice for extra pressure

Pivodog hahaha…I have dreams like that every night!

Jonathon I would not give them the neck bones or any poultry bones. Simmer or slow smoke them necks up & make a good gravy or freeze them & keep them for your next bone broth when you get enough carcass. The meat is delicious, some of the best.

Jonathon when I click on livestream it goes to the page with the waltons logo but the caption says livestream begins… now. Can there be away to put the next livestream date there or maybe a count down?

shoprat53 Donald, sorry we had some craziness happen this morning and I have been running around Wichita. Anyway, I checked and found an entry for you in Oro, so I am not sure what the issues are? If you want to private message me I can set your password to something?

DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.

processhead thanks

processhead since your tour was confined within the hallowed walls of Waltons and did not meander in the parking lot , creek, or on the trails of small furry mammals it was a safe assumption to make

Well it’s just a way to ck for spam or robo attacks. I don’t like it but it is security for the site😊

DennyO yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.

twilliams - Jalepeno popcorn seasoning

GWG8541 hahaha yes they are the will take everything back, back when George Foreman Grills were popular I had one for a little over 2 years. It broke and I didn’t think they would take it back, boy was I wrong!

processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed. 🤔 but then again maybe not

mrobisr I didn’t hit me until about 15 years ago, at the end of this June. I ended up in the hospital for a week, having some heart issues. After several tests, prodding, needles and blood work the cardiologist told me that there is nothing wrong with me that a change in life style would not fix, something I already figured out after spending a week feeling like a test subject. I figured my career was over, I lucked out, I was able to redirect my energy to what was important. Made some changes to my vector and velocity of my life. I have learned to enjoy the moments I am in and not focus so hard on the next brass ring. I still had what I considered a successful career but, more importantly I am able to be there for my family.

that link should solve all your problems, it did for me. I followed the links provided and found all the items on Amazon.
It adds up to about $200 for the parts but I make several hundred pounds of sausages in the winter but had to stop during the
warmer months. Now I can continue all year!

KARLHEIDOLPH I make a chicken and wild rice brat for the shop that is popular. I’ll add the same ingredients you find in the soup including chicken stock, celery, carrots, onions and flat leaf parsley. You’ll want to use some of the fattier cuts and a bit of skin to make up for the lack of fat.

shoprat53 I’ve also had great luck with their CS. My issue was a damaged thermometer from shipping. They rushed one out right away

smokinbubba Exactly. I couldn’t believe the melt in your mouth texture that arrived on my plate the first time I used that temp/time combo. Didn’t even sear it. Hail YES!!!

Jonesy said in Coupon code:

twilliams did you have any ht cheese on you order?

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

Excaliber’s recommendation was right on point. I used 1 oz of habanero powder to a half a bag of the Honey BBQ snack sticks mix. Turned out awesome. Had basically the same heat level at the Habanero BBQ and the Habanero Lime mixes.

PokeChop 2pm

Austin I wondered, I even untagged him so it wasn’t a notification to him in my original first post. Sorry Jon

twilliams I have never used it, but please post on the results. I am very interested

lkrfletcher that is very cool!

lkrfletcher thanks I will try this some way myself

twilliams processhead I had similar issues, got the your account is locked msg, 404 msg, that email doesn’t exist, and so on. I just kept trying every now and then, finally yesterday evening I was allowed to create an account. Don’t know what changed. Initially my account came up, but then the message that my account is locked appeared a few seconds later then the tedium began. Good luck.

That is what was holding me back also. Till I found one of another brand at a yard sale for $5.00. Before that I used the cannisters that came with my food saver.
I would marinate in them under vacuum just shake things around a few times and release the vacuum and revacuun a time or two. You just don’t get the same tumbling effect.

You can use the Poly Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the Walton's Quick Patty Maker but I couldn’t make it work. It might be possible to 3-d print? pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?

Grimpuppy looking good 👍.

bocephus Lol no, that is Carl spangler (bill murray) from Caddy Shacks line when he is talking about caddying for the Daili Lama

Okay, everyone saw this, right? Im trying to order them and schedule them for a few weeks.

kyle Thanks for the response still trying to navigate around i will give it a try but will need to wait until winter here in Az to hold at 70 degrees for 3 to 4 weeks :)

Jonathon I’m doing exactly that . Thanks

Marinade with this:
Waltons Buffalo Wing Marinade

Then use the a double dip of Chicken on the Run breading and fry. It will get you pretty close. The Buffalo Marinade gives it a spicy kick without the buffalo sauce taste like Franks.

For anyone who it thinking about buying a grinder and not a stuffer:

twilliams If I see any flakes, that’s when I break down and do it. The PK requires careful hand cleaning though as the heating element is “open” and you don’t want water to get down in there.

I’ve got a video that I’ve uploaded to youtube and would like to share.

How do we post to the bowl chopper group?

Thanks everyone who responded - I have added to my cart per your input.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

If it didn’t make a difference, then it didn’t make a difference. Way to go!

It’s cheap insurance, though.

Thank you for the links Paul!

Twilliams that looks perfect!

Yeah, I just stay logged in and it makes life simple.

fallis10 So, you are wanting a sausage seasoning to add this maple syrup too? if it is breakfast I would say H 110-C or if you are wanting a bratwurst syle I would recommend something fairly basic like the Jerrys Brat so it doesn’t have a bunch of other flavors to contend with.

PapaSop thanks. I see a big difference between restaurant supply shops and on line like eBay - as much as 6 to 8 times,

would like a recommendation from a reliable source - like even both the orange and the blue team…

deweymeats
congrats on the grinder - I go to the address that TEX provided and log in with my google acct and it works great for entries. I watch on you-tube with no issues - also signed into with google acct.

TLDTLD pretty much the same as beef if you add the right amount of pork or pork fat with it for moisture. I use the nonedible 18x40mm casing, they are easy peasy. I wanna try the hog casings, just havent yet.

YooperDog Your link to the May Giveaway is there this a.m.

Very helpful, TexLaw. Many thanks!

Great idea
Would even avoid hitting your arm when holding the casing to get filled .
Trying to go up on the handle with snack stick 19mm stuff in hard.

Tex_77 as much as i love SPAM in Kraft macaroni and cheese id say stay away from the cheap stuff for brats…lol. I bought a half package of ham what im assuming you are calling restructured and coarse ground it. Wonder how it would be in small cubes

bobbetty2 Will give that a try.

lkrfletcher please post your recipe for the InstantPots. Thanks

processhead just a normal brat haven’t tried it in anything else.

The issue with mixer to grinder comparability is the difference in hub size not the shaft itself. The shaft in all are 3/4" x 6 spline. The hub where the two pieces meet and clamp together are different in about every brand. LEM is the only mixer that is smaller than 50lb and quite pricey. The smallest batch I have used in my 50lb cabelas mixer was 15lb and it worked fine.

GREAT to hear!

Not that my way is the right way but I am happy with my results as are our customers so it must be close (LOL).

I can still remember struggling and not being happy with my results from grinding to packaging and everything in between. Not to mention all of the trial and error and ruined product over the years. Not sure if MEATGISTICS was even a thing back then but can only imagine how much quicker I could have got to where I am today and wouldn’t mind helping anyone just getting started or struggling like I have in the past.

I get a kick out of those that have a “TRADE SECRET” and won’t share with anyone but lets face it, what we are doing is not rocket science and anyone can do it. Boils down to how involved you want to get and how much to invest in equipment. I tell any customer that wants to know the how and why so they can go home and do it themselves. In fact, I even supply them with the spices, casings, meat, etc… if they wish all way down to the process we use.

lkrfletcher That’s what I was thinking. For many of us, the water bath is the easiest way to get that rapid cooling, but that does mean it’s the only way to get the desired product.

PapaSop the best Ruben sandwich I had or can recall was at a Jewish deli in the St. Paul area near the old Ford Ranger plant. Best I can do for location, not to far from your map pin. I haven’t been there in awhile, but it was authentic and packed for lunch.

I think he was using microfiber towels. You can buy those things fairly inexpensively by the box.

You don’t need to add any of that to your burgers. Like the others said, just don’t overcook them.

Lol PapaSop nice! I’ve seen guga foods on YouTube using those lays chips crushed up as an edge crust on a steak! 🤔

twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

Screenshot_20210420-055534_Gallery.jpg

Had to find the picture on the internet, but we went here a few years ago on a trip to San Diego. Was a great place to eat fresh fish and chowder.

b9329acc-08ca-4d6d-b8ff-efd0f88c18fc-image.png

I accidentally logged out (deleted my search history) the other day and it showed 0 entries when I came back. It took me a few minutes to figure it out, but once I got re-logged back in, it showed my entries

Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it

JoeB this thread may help you

RJ Adventures whole ribeye rolls and pork shoulders

I love these boils. Some good advice here

alanburkholder :joy: :joy: :joy:

Jonathon Yeah, that is a trick. I do have another scale, so it wouldn’t be a big deal.

I also have a certified 1 kg weight for calibrating, but I guess I would need to get another one!

lkrfletcher Good choices, especially the fiesta and mexicali for chicken!