General

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  We Need Feedback On Groups (Plus, you need to join Team Orange!)
  • Austin  

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  Thank you
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  Drink of Choice
  • Tex_77  

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  I would like to visit with the individuals that dream up the creative names for these whiskys.
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  Leftover Casings?
  sausage casings • • Cera Nieto  

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  You should probably be fine, but def. sniff test. Keeping them salted and kept refrigerated is the key.
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  Meat stick, meater or other
  • samspade2519  

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  Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it
• S

  Ordered A new stuffer today
  • shoprat53  

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  shoprat53 Christmas in March! I just tried teaching my wife to run the stuffer while I ran the casings for breakfast. Learning curve for me. She did better running the stuffer on 32mm casings for chorizo. A lot more room for error than working with sheep casings.
• 

  HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS
  • lkrfletcher  

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  lkrfletcher Thanks for info on that cooler and the tip about sealing it. I wouldn’t have even thought about that. I have the Vacmaster but I just cut a notch instead of a hole. I had to get creative with the glue. Cutting a notch leaves a couple big holes to fill with the glue. I stuffed some parchment paper in there for a backing then glued it.
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  Sous vide snack sticks/ sausage
  • jpurol  

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  Smoker. In the sous vide the fat will melt.
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  First Hog Hunt
  • Phantom  

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  Hunter-Steve I’ve never heard of freezing to kill parasites, that’s why you cook pork and other wild game to 165. Do you have any references to read on that?
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  Brats - Cured or uncured?
  • Tbensel  

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  ! thing to watch out for is your total salt… cure is 98% salt. Add that amount for your total. Norm salt for batter is 18-22gm per 1kg (coarse sea salt) total
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  Sugar Free Spices
  • lenkco67  

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  I’m eating on a keto diet and would like to make smoked snack sticks, is there any prepared snack stick spices that do not contain sugar or any suggestions?
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  Walton’s Store
  • Grimpuppy  

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  Absolutely. I don’t know the guys name that was working but he knew his stuff. I got what I thought was a stuffing nozzle for 16mm casings. When I got to the checkout he informed me it was the wrong one and got me what I needed.
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  Sous Vide Beginner, Best equipment to buy
  • JoeB  

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  I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had. The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.
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  Case Hardening in fresh sausage?
  • Midwest_kc  

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  Midwest_kc Yup, I agree with TexLaw this was the issue. It is something we often struggle with when we are trying to keep sausages warm on a smoker to give out as samples at events.
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  How to turn off emails
  • roosterndad  

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  I have to give this one some credit, they at least found an existing post that was relevant to what they wanted to spam. Kudos to them!
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  Sous vide guesstimating
  • nelson11b  

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  PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
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  Chambered Sealers
  • PapaSop  

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  We were hoping our vac sealers were on their way but they are not yet. I’d guess in the next two or so months we will get them. Or at least I hope!
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  MILD snack sticks
  • Clarko  

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  Clarko Ranch is the mildest snack stick in my opinion. Doesnt have a strong ranch taste, just mild (don’t add dry seasoning ranch mix either, doesn’t work) and a nice overall taste.
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  duck meat
  • duckbill  

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  To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment
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  Sous vide container + sous vide recommendations
  • deanlorensen  

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  VÄESKE Insulated Large Sous Vide Container with Lid and Racks Kit | Neoprene Retains Heat | Sous Vide Accessories (26 QT, Container/Sleeve/Racks) $139 on Amazon…works great for sausage and the neoprene sleeve works great.
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  Curing and Smoking a loin to cut into Chops!
  114-c • • Miket482000  

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  processhead I always dry cure whole loins, never cut before curing. I cut after smoking to 145 - 150 to retain as much moisture as I can. I used the seasoning and it turned out great. The salt level was ok. As there is no information on the composition of the seasoning blends it is always a [censored] shoot using one of them for other than the intended purpose on the salt. That was really my reason for asking about using the seasoning mix, was to see if anyone had used it and if they liked the results. The dry cure rub actually pernitrates faster than using a wet cure unless you are injecting. I have never had any issues with dry rub curing any piece of meat. I learned to cure meats from my Grandfather, who was a professional butcher all of his working life. The only time he wet cured much of anything, was if it was to mass produce for sale as it is faster, otherwise, for personal use he just about always dry rub cured everything as it produces a better end product according to him. I tend to agree with him. He was doing Dry Rub Equilibrium Curing 30 years ago, long before it started to become popular. Dry Cure produces a much more flavorful final product as you are not adding excess water that dilutes and pushes out the juices of the meat. There are some juices lost dry curing as well, but not as much as with wet curing. The main reason injection and wet curing are used is primarily speed and economics, not quality. A meat processor can not afford to produce a product of the quality of a boutique curing house or a home curer as they can’t compete with other processors doing it that way, it takes to long to make a quality product like that for them to be profitable.
• 

  Sharing stories of home processing
  • Jonathon  

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  Jonathon Responded to your email. Read it and smile. Please!!! This ex IT guy obviously had a short circuit.
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  very difficult and trying day pk100 meater and traditional cajun andouille
  • no_eyes_processor  

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  no_eyes_processor First, I recommend you always run at higher wattage. Lower wattage seems to be an option they installed for R&D reasons as far as I can tell? Second, I am guessing your base unit for your Meater + is out of batteries, it does take 1 aa or aaa in the back of the unit. We can talk about this afternoon when we call you?
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  Not Finding The Kitchen Product I Need
  • processhead  

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  That’s great!!!
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  Smoking previously frozen summer sausage
  • wbryant2  

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  wbryant2 sorry, I read it wrong! Yeah, you will be fine. twilliams nicely done!
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  Tender Jerky
  • wvhunter1965  

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  John Belvedere We have made changes to the process, specifically we recommend using soy sauce (light), rice wine vinegar, and lemon concentrate and then holding it overnight. We think the smoke schedule works better with this process. We could be wrong but we did a lot of testing for smoke schedules on this. If you try something else and it works let us know!
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  Soups and Stews
  • Tex_77  

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  Tex_77 French Fries of all kinds, my wife makes wedge roasted red potatoes …and I think thats about it honestly. Hate baked, despise mashed and just dont really care for any other kinds.
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  Carrot fiber and potato stach
  • samspade2519  

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  samspade2519 Carrot fiber is broken down by 1 and 5 lb in https://meatgistics.waltonsinc.com/category/23/seasonings (also available up next to the Livestream button) but I don’t know on the amount of potato starch, sorry! Super Bind is a mix of carrot fiber and potato starch but I don’t know what the ratio is in it.
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  Sous Vide Equipment
  • Ace56  

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  smokinbubba lol I’d expect nothing less than that from an Oranger!
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  Topics for Meatgistics Livestream
  livestream • • Jonathon  

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  twilliams I was putting my list together and I remembered your comment from the other day, so I knew I had to say something!
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  SOUS VIDE VODKA
  • lkrfletcher  

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  I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.
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  beef barley soup
  • Chef  

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  Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.
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  use seasonings as all-purpose kitchen seasoning?
  • Luke Pellegrin  

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  craigrice For sure, my all time #1 is Walton’s Ultimate Steak and Roast for steaks, also good on chicken and nice to add to a salad. My other top 3 Excalibur shakers are ALL DISCONTINUED. I can only imagine they did that as a personal attack on me. Anything from Eat BBQ like Zero to hero is a great all around BBQ rub. JPs Custom Sweat Heat is awesome on Chicken and Pork. Most things from Kosmos are also really really good. Oh and Oakridge is really good too but they are a little pricey. One of our IT guys has a serious love for the Mississippi Grind. Bash Brothers and Butcher BBQ are mostly good too.
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  Meat saw
  • detter22  

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  YooperDog And breaks down a LOT less often. The 444 is probably the saw that we see people use for this with the most success. The problem is the 444 is FAIRLY heavy duty but not heavy duty enough to use as a splitting saw. It WILL break if it is used as a splitting saw. Some commercial guys don’t care about that cause they can buy many, many of those for the price of one true splitting saw.
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  Saw a post for egg in a hole, can't find it
  • JoeB  

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  Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.
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  Steels
  • Tex_77  

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  Tex_77 Sorry, I have not used that one. I will say this, for just sharpening that is as good as any steel I have used and the only one I would put above it is the Multi Cut Steel from F.D ck but that is about $130. That isn’t from a sharpening perspective either, as for just sharpening the Smiths is at least as good and almost certainly better. What I like about that multicut is that is can take a drastically knicked or folded edge and bring it back to true without taking a lot of material off of a knife. It also does a very good job honing the edge.
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  6-Pack
  • PapaSop  

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  I gave up the six pack. Just felt the keg was my body type. I feel much better knowing I’m keg type body born…
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  Sealer question
  • mbroos  

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  I get ice crystals sometimes if i dont get the perfect seal. I just eat that package first!
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  Forum question
  • mbroos  

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  If you click the 3 little dots, there is a bookmark option.
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  Snack sticks
  • jim blais  

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  jim blais said in Snack sticks: Just got a new dehydrator and I was thinking of making snack sticks in it any suggestions on whether it’ll work thought I would just make them the same way I would make sticks for my smoker but lay them on the trays in the dehydrator bolded text
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  Website Anomalies
  • PapaSop  

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  Austin Thank You Austin (webmaster extraordinaire).
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  Website issues
  • twilliams  

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  Yeah, for some reason unread is empty. Working on it now. @tex absolutely chi-com!
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  Daily digest
  • Decolb  

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  twilliams It is an email we send out daily as a sort of “what’s going on” email. It is an automated one as of right now. You can go to your profile then settings and there is an option in the lower left hand side to get them daily, weekly, monthly or to just turn them off.
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  Star reviews
  • twilliams  

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  Austin Tex_77 thanks for the reply. I mostly always order from my phone so this is why i did not see “write a review”, only the one that austin circled…lol. I do get the suggestion of giving a review after i purchase something however that is just for the purchase transaction not the individual products. Thanks
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  Teams and Groups?
  • DennyO  

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  Jonathon thx Sir. I thought it was automatic hence the confusion on my part.
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  Home processor.
  • bigtime377  

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  bigtime377 Thanks! Glad to know people are passing this stuff down, I feel like we turned a corner this year on creating more hunters, but we still need people who know what to do went he hunt ends, that’s where Walton’s begins! Hmm, there is an ad campaign in there somewhere… But it is nice to know that people are teaching another generation the importance of controlling your food supply!
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  wishlist
  • craigrice  

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  craigrice Yeah, PapaSop is correct. It was causing issues on this website, but it is something we are going to incorporate again when we switch over.
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  Subzero temps
  • twilliams  

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  twilliams -15 and making sausage, that is dedication!
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  Walk-in Cooler
  • Polski  

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  Polski l like your handle. Jak się masz? Depends on your budget. I am looking at the cool bot just because I can make it portable.
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  Liver Recipes
  • Jonathon  

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  We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.
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  Taco Snack Stick
  • Jonathon  

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  Excellent taste if you like spice…awesome with high temp pepper cheese… and BEER!!
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  burger dogs
  • craigrice  

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  joe do you smoke them or sell them as fresh ?
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  Notifications
  • wvhunter1965  

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  wvhunter1965 100% understand!
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  conversion charts
  • craigrice  

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  Jonathon No problem, thanks for making it happen! A real time and frustration saver
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  Lone tick disease
  • BryanM  

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  Jonathon i have the same problem, I posted in the 911 area but haven’t received an answer yet.
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  breakfast sausage seasoning explained
  • Scott Coberly  

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  Ozgrams I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.
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  Kielbasa too salty to eat
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  Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers PS: I an not responsible for my computer’s grammar or spelling errors
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  11 lb sausage stuffer
  • Midwest_kc  

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  mdseaside : I did the same, works well
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  Horizontal Stuffer
  • raider2119  

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  When I first got into sausage making about a year ago I went and bought a horizontal stuffer just to save on waste that gets stuck in the 90’ elbow of the vertical style and really like it … I really like everything that this site has to offer from equipment to supplies and try to order everything from Waltons but they didn’t offer a horizontal style … I hate to give another company exposure on this site so PM me if you need the name, if you do indeed want a horizontal style stuffer.
• 

  Bourbon Peppercorn
  • twilliams  

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  twilliams Yeah and the best sellers are best sellers for a reason. No PSS is going to outsell Holly (medium #1 ) , no brat is going to outsell Blue Ribbon (though the gap has closed) and no snack stick is going to outsell Willies. Though, it will be interesting to see if Bourbon gets a bump from this post!
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  ??? New tender jerky ingredient substitute?
  • Fractured Fitness  

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  Fractured Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!
• 

  IMisss daily inbox topics
  • Gary Schoenhard  

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  Gary Schoenhard are you asking what happened to your emails letting you know about new posts? If so go to your settings by clicking on your porfile avatar in the upper right hand corner, then click on settings. Then check your watch and Notifications settings on the rigth hand side. If that doesnt fix it go to the home page and click on walton’s community, then click on each main category (roll call, Bragging board, Meat Processing, etc.,) and click the subscribe button in the upper right hand.
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  Super Bind when to use
  • LuckyDs  

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  LuckyDs The mild italian would be the only one I would say its not ideal for. While Super Bind does have carrot fiber in it it also has potato starch which makes it more fomulated for cured than fresh sausage. Now, out of all of the binders super bind does the best job in either fresh or cured. Sure Gel is best for cured and carrot fiber is best for fresh but super bind can do either fairly well.
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  Which would be best
  • smokin greg  

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  Go to my back yard on YouTube there isa guy making peppered bacon that is where I got the recipe
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  Tender Jerky 5KG Batches, Glycerine Method
  • BBQCartel  

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  BBQCartel Yes, tenderizing the meat will absolutely help. Weve added this to our process recently and it has helped. We also have let it sit overnight in the solution after vacuum tumbling it. You dont replace the water by adding gycerin, the glycerin is replacing the sugar. Here is some more information gistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugar
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  mixers
  • craigrice  

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  processhead awesome find!
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  Looking for recipes
  • JoeB  

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  gus4416 Well it is a Buffalo thing, but the Sahlen’s hotdogs around since 1869 are known for suppling Ted’s hotdog’s that started a vending stand around 1950 under the Buffalo Peace Bridge to Canada. They’re pretty well known even a few times on the food channel drive arounds… Syracuse is may be a little far away . Thanks
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  10%Discount for New Customers
  • Joe Morowski  

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  Joe Morowski Howdy Joe. On the 1st or 2nd of each month Walton’s has a Livestream for their Monthly Giveaways and they also give out several discount codes. There is usually one for 10% off that will be good for a week or so. Also, if you are emailed a request for a product review, you can get either a $5 off or $6 off coupon on you next order if you submit a review. Walton’s has great customer service and they are always running some sort of special or discounts. Just keep your eyes open and I’m sure you’ll score some great deals!
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  help identify
  • RON PARRISH  

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  JoeB LOL!! Thanks guys!
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  Cure advice for Pastrami
  • Philip Morgan  

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  DennyO YooperDog I figured out how to bookmark it. Thanks
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  Avatar, Signatures and Emoticons?
  • DennyO  

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  Thanks Tex!! Got it.
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  Antique walk in cooler, hope to convert this year into dry aging chamber (center piece for business)
  2021 goals antique walk in cooler dry aging • • LeafLard333  

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  LeafLard333 That is awesome ! I will be following this thread. Good luck.
• 

  Im a knucklehead
  • twilliams  

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  twilliams I have fixed these two videos being mislabeled in the past…this is really interesting, something is up here. Or, the most likely answer is that we did this on another group of posts. The meatgistics University 10(x)s were released pretty much all at once and that was a confusing time!
• 

  Why are natural casings curved when stuffed?
  • Andrew  

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  Great makes sense, thanks
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  Induction Cooking
  • PapaSop  

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  Tex_77 craigrice tarp Thanks for the comments. Will probably pick up a portable one to check this out. An old friend was all into this type of cooking.
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  PK 100 VS Smokin it 5
  • Jonstotz1  

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  Jonstotz1 I dont have any experience with the model 5 but I can echo others praise of the Pk100. One difference might be in the price? From their site the cost was about $1,000 more, I doubt that would be worth it, the PK100 is about as good as that style of smoker is going to get in my opinion. I’ve been wrong before though!
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  Sure gel
  • circlestaxidermy  

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  circlestaxidermy I’ve done it, it does give a juicier finished product but we recommend carrot fiber as it is less expensive and Sure Gel has milk which is an allergen in it and carrot fibd doesn’t have an allergen so it makes it a little simler for whoever is eating it. You shouldn’t experience any issues using sure gel in a fresh product though
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  Dont let those Blueberries go to waste
  • lkrfletcher  

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  I got those on amazon a while back, i got 3 for like $10. I use them a lot, great invention. Search Sous Vide bag holder - I believe
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  Cooking snack sticks in oven
  • Luebke1219  

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  Oh, and then stay at lowest temp for an hour. If that is 170 you might run into case hardening really fast so finishing in water (2nd link above) could be a life saver for you.
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  finally bought pk100 opened and assembled but didn't use yet
  • no_eyes_processor  

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  I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.
• 

  Meatgistics App
  • PapaSop  

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  John Belvedere Lol have you seen “Will it Blend”? http://www.willitblend.com/ Dont do it unless you have some time to watch ridiculous but fun videos!
• 

  Team
  • Buckmaster  

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  Buckmaster So I am cleaning up a ton of missed messages and going from top down so I am seeing some of your posts in reverse time…good choice!
• 

  Grilleye Pro Cloud Service Problems
  • Brian Schneider  

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  brian schneider Thank you posting this, I really hope I can go back to recommending this unit and I will if this fixes it!
• N

  pk 100
  pk100 • • no_eyes_processor  

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  The better quality the (cover) material the better protection you get. Thus the longer your investment will last.
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  Dry rub bacon cure no booster question
  • hawktalon99  

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  This something I read on the wed a couple of years ago and have been doing it and like the finished product. Weigh your pork belly skin off. Figure the amount of cure you will need. Divide that into 1/3rds. Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap. Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap. repeat after 4 more days. after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min. Let it air dry unwrapped in the fridge over night. Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color. Loosely wrap in parchment paper over night, then cool in the freezer and slice . Works good for me and has a nice cured flavor all through the bacon.
• 

  FREE 6 rack bradley smoker in Colorado
  • lkrfletcher  

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  lkrfletcher Thanks so much Lynn for the smoker. Will put it to good use. Best of luck with the elbow. Blessings Grizz
• 

  Loading Tubed Casings
  • Jonathon  

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  blackbetty61 We felt pretty stupid when we discovered this method (thanks Joe Hell) and it is clearly better/faster. YooperDog I couldn’t agree more going from normal hanks or home packs to tubed made me use natural casings way more often. Previously I was uing collagen for almost everything!
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  Smoked Gouda portabella sausage
  • detter22  

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  yes made summer sausage turned good
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  Walton's Mixer with other grinders
  mixer • • badfire2625  

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  Mates well with the LEM 32 big bite.
• 

  Lost a freezer last night
  • lkrfletcher  

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  YooperDog Oops…kinda let that slip out…nothin to see here…move along now…lol
• 

  New Mixer
  • badfire2625  

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  badfire2625 Though I disagree with the team Im glad to see people teaching there children how to manage their food. I try with my dogs but they just eat everything
• B

  Coriander?
  • Basscat  

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  INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!
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  Masterbuilt Temp Control
  • glen  

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  The PID I picked up is from Auber Instruments. Not the cheapest but works great holds temp within 1 or 2 degrees. You can save up tp 6 smoke schedules. Each schedule can be configured for time and temp. Sach as for snack sticks you can build a schedule that will control each time temp phase. Turn it on and it runs the schedule. Away to save some cost is to pickup a used mes that the buner still works. You will be bypassing the OEM PID anyway. To finsh off my MES, I added a Smokedaddy cold smoker and placed a ceramic floor tile over the buner to disipate the heat. Both my MES’s have hot spots back right corner. Vent is right over the buner pulling heat straight up that side. I like how my setup works so far. Enjoy
• J

  Willie snack stick mix
  • Johnboy13  

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  Just purchased Willy’s recently and it came with a separate cure pack. It would have been easy to overlook it in a full box of merchandise and accidentally throw it out.
• I

  Temp swing on masterbuilt over 30 is the hightemp sensor a button in back wall covered on out side easy fix just call masterbuilt.
  • IGHDoug  

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  Re: Masterbuilt Temp Control
• 

  Happy New Year
  • lkrfletcher  

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  Happy New Year!
• 

  Boght wieners
  • twilliams  

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  twilliams So, another good reason to make your own with proper seasonings.
• 

  Grills
  • Tex_77  

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  Tex_77 Wow! I paid $495 for mine when they first came out. I love mine.
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  New Lawn Care
  • mdseaside  

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  mdseaside These are our local gang of mowers at our property we have in the hills. They come through daily and most every night except hunting season.
• 

  Porch Pirates!!!
  • Bob Stehlik  

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  TexLaw Thanks. I did about a month ago, but they couldn’t help me since I’m about 50 miles west of center Houston. They were going to get me connected with someone closer, but haven’t heard yet.
• 

  shipping with the brown truck
  • kyle  

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  We’ll see how brown does. I have two orders coming from Waltons. They are already going to be late date to holidays and Sundays. Brown doesn’t drive seven days a weeks longhaul like all the other services. It always takes longer than the four days it should to reach me from Wichita to Washington.