General

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  Taco Snack Stick
  • Jonathon  

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  @Jonathon I’m a big fan of it, unfortunately my family weren’t as excited about it initially. Though my oldest daughter is a fan and I have to hide the bag of sticks in the fridge when I take them out of the freezer or they’ll get eaten before I get a chance to get one. Also one thing I’ve noticed is that they taste better the longer it’s been since they were cooked.
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  Drink of Choice
  • Tex_77  

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  @Parksider I will definitely give that a try! Sounds good!!
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  11lb stuffer with one person
  • BobbyMac  

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  @BobbyMac this works well for me
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  How to trim hog jowl
  • mars  

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  @Jonathon Sorry about being absent and of no help. I opened this thread but felt too bad to post anything. A trip to the Dr. has got me back among the living. I didn’t have any of that on my jowls so I just trimmed things up and then rubbed in the cure really good.
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  $5 Flat Rate Shipping Ends Today!
  • Jonathon  

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  @Brianh Congrats! You will love it and if you have any questions then you have a bunch of people on this board to give their opinions!
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  General questions about first order.
  • Njlungbuster  

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  @blackbetty61 Yeah, I didn’t try it with the regular store-bought stuff, we used 100% Pure Maple Syrup which has less of s sugary taste but more of a maple flavor. I read your comment at first as if you added less than 1 Tablespoon to a whole 50 lb batch and I was thinking, well that couldn’t have done much! Now I see you added the entire bottle. That seems reasonable for a 50 lb batch
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  This topic is deleted!
  • erich52  

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  National Championship Game
  • Tex_77  

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  @Jonathon I had the same thought, about a certain poster as well, but I won’t name any names…@Joe-Hell
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  #12 Knife does not fit my grinder
  • BrianB  

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  @johnsbrewhouse Thanks for the info. Everlasting going forward.
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  January meat run.
  • PapaSop  

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  @mars Thanks. Once through the 7mm (1/4) in plate and once through the 4.5mm (3/16 app). I like a little definition to the meat. Cheese was not ground but added near the end of mixing cycle.
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  Addiction
  • twilliams  

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  @Jonathon Pretty certain I will have a PK100 in my garage here shortly. Decided to get a dedicated processing area set-up first. I have been processing my own deer and making the same Willie’s Snack Stick summer sausage for decades. This year, I got the urge to try some sticks, which lead me here. Walton’s and this forum have opened up a whole new world for me that I am really enjoying. Rather than lugging all my equipment from the garage to the kitchen (my wife is extremely understanding!), I am going to set-up a processing are in the garage. Decided there was no need adding another piece of equipment to organize until I’m done. Thanks to everyone here, great and helpful group.
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  Waltons Customer Service Awesome
  • akdave  

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  @PapaSop hmmmm, interesting
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  sous vide questions
  • no_eyes_processor  

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  @PapaSop After seeing your resent post that answers my question exactly. Nice Work. Thanks Again
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  Himalayan salt slabs
  • Stats77  

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  @Stats77 It’s fairly cool to do and it does impart a salty flavor but all in all I think a screaming hot cast iron pan or grill is better. Biggest issue with it (in my mind) is to get your slab up to temp without risking cracking it takes a long time.
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  Reuben sausage/brats
  • s.a.m  

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  @Joe-Hell didn’t think about pan frying to get rid of the moisture! Good call, that’s what a great forum is about!! Thanks
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  Seasoning the new PK100
  • Derek_D  

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  I generally don’t run my smoker over 150F while smoking processed meats. I smoke for color, then water bath to thermal process to 160F ish…
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  heres what I like to purchase w questions
  • ratrod36  

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  @Jonathon I tried a new oven method over the weekend that turned out great. I once again used the stew meat sized chunks and cooked at 350 for 10 minutes then turned the oven to my lowest setting of 170 for a few hours. They turned out perfect!
• 

  Slightly off topic
  • denny66  

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  @Jonathon My family always called it souse but the ones that take the pig heads in this group call it head cheese. When I’ve seen it already made it looked to be the same so I’m assuming it is.
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  Soups and Stews
  • Tex_77  

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  @Jonathon smoked and frozen. It also goes great in beef stew.
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  PK100 and Iowa winters
  • Derek_D  

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  @craigrice I don’t have any personal experience but most of what I hear seems to be positive, if you haven’t already, I would snag that!
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  Meat Slicers
  • Tex_77  

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  @Tex_77 no its all metal
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  pit boss
  • craigrice  

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  @Tex_77 I do and I hit it hard with mine today! So far so good!
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  How clean is clean
  • MT Elk Hunter  

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  @Jonathon I clean and reseason my smoker every fall but the grates get washed every use
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  Posting a picture
  • denny66  

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  @blackbetty61 Yeah, I dont know what settings that would be (I’m one step away from being a Luddite!) but I have an older Iphone and dont have those issues.
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  Low temps using a kamado style smoker
  • Stats77  

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  @Stats77 Yeah, in general, if it is bad it will be removed but there isn’t anything like a penalty if you post something that gets removed.
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  Soooo Excited!!
  • Derek_D  

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  @twilliams Yep. Will be a couple weeks before I get the chance to use it. Busy this weekend. Throwing a couple briskets on my RecTec next weekend. Hopefully I can get everything lined up for the following weekend.
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  When making sausage?
  • Abu65  

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  @twilliams Most untrimmed butts are going to be closer to 75/25. Or the ones I checked one day all were, next time I am at sams or local supermarket I will check again. I just did it by finding out how mans grams of fat each serving had and then converting the total weight in a serving to grams.
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  Collegen casings
  • roblavanway  

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  @roblavanway it depends on whether you add a cure accelerator like encapsulated citric acid or not. If you do not then yes, stuff and let it sit for 12 hours if you do use a cure accelerator you can go right to smoking.
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  Grills
  • Tex_77  

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  @Parksider The new Weber is currently leading the pack in my list of grill upgrades. Pit Boss has a crazy grill called the ’Lockhart’ I just ran across yesterday.
• J

  Help
  • jthompson123  

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  @jthompson123 With 73mm casings it takes me 10-12 hours and 5-6 hours with 43mm casings in the smoker to get 156 degrees. If you are in a hurry try the water bath
• Z

  Andouille and test
  • Zombini  

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  @Zombini Glad you tried it and that it came out well! Your pic didn’t post, I am assuming becuase it was too large of a file. If you want to email it to me @ jonathon@waltonsinc.com I will get it edited into your post!
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  Shipping
  • Derek_D  

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  @Derek_D Ys, the PK usually goes freight. If you need any help cs@waltonsinc.com would be the best people to contact, I have vague memories of how to track freight but they are vague at best! You could email them with your order # and tracking information and they could probably give more detail.
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  Monk Fruit
  • mccullen  

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  @Joe-Hell @mccullen What about using the gylcerol? It works great in jerky, @Joe-Hell turned me onto it.
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  Merry Christmas and Happy Cooking
  • tarp  

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  No sand just concrete, yeah it was 75deg. Christmas day. But I did Colorado for 25 yrs ,enough with the snow,but miss the big game hunting. I got everything about 2inches off the floor for the moisture.
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  This topic is deleted!
  • twilliams  

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  christmas dinner
  • craigrice  

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  @PapaSop Great Job! Sure makes my turkey look bad. However with my leftover turkey, and some ham I’ve got the basic fixens for a great HotBrown!
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  MERRY LATE CHRISTMAS!
  • Jonathon  

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  Ho Ho Ho and a safe new years to all.
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  Fire Brick
  • iowa arborist  

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  @Jonathon awesome I’ll be keeping an eye out for your results!
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  Best way to freeze summer sausage and how long will it keep
  • pigman34  

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  @Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!
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  Running a test
  • twilliams  

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  @twilliams Interested to see your thoughts but from what I have done I would prefer the pork fat one. Now, it is not as big of a difference with venison as it would be with say, goose or pheasant but I still think you will like it better! I’ve been wrong a time or two before though!
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  This topic is deleted!
  • ndmslm  

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  Got my order!
  • beekeeper84  

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  @deweymeats I had the same thing happen. Cases are use able but now shorter than we’re used too. Mine wasn’t even caused by the Christmas rush.
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  Chicken brats
  • stan  

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  @Jonathon I cooked them up to 165 in the bag and then to an ice bath
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  The weight on this guy!
  • beekeeper84  

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  @denny66 yeah the modern trend is to butcher at 250 or 300. In some pig breeds though going over isn’t going to hurt anything. These pigs are pure berkshire so it won’t make a ton of difference it’s a bit like a wine age does make it taste better . Unfortunately this boy has just gotten to big to breed with my sow so it’s a sad day to see him go.
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  Profile picture
  • denny66  

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  @denny66 This is where you update the circle image. Let me know if you already did that and it still isn’t working. I just changed mine and it seems to be working.
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  Weston's Jerky Slicer
  • raider2119  

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  @Jonathan My GF recently gave me a Weston jerky slicer for my birthday… I see this uses the same frame as the cuber/tenderizer… Is it possible to buy the cuber assembly without rebuying the entire tool?
• 

  Christmas19
  • PapaSop  

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  @Jonathon Hmm. Not sure. Would have to relook but no big deal. Thanks.
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  Supreme Pizza Brat
  • dwilk1  

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  No I didn’t use hi-temp! I will next time! I did throw some fresh jalapeños in! I tied between the links reversed seared them to finish! Forgot finished pics. But next time I think I’ll do hog casing!
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  Grinder ?
  • chippewa  

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  @blackbetty61 thank you. That is what I was looking for. I will get one ordered.
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  Why not sell smaller batches of seasoning
  • denny66  

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  @chrisndee2. I have the 20lb mixer too and I split the 25lb seasonings in half as well as the cures and additives to 12 1/2 lbs of meat and was a perfect amount for 20lb mixer. Much more easier and efficient than doing by hand. To do the full 25lb mix, best with the bigger mixer
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  Buying beef
  • Tex_77  

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  @Deepwoodsbutcher Yes it is!
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  Thanksgiving Leftovers
  • Tex_77  

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  @Tex_77 lol. There wasn’t too much too it really. The sun dried tomato basil idea came to me while I was baking bread last weekend. I had plenty of ingredients leftover and threw it together last night. The test patty was unanimously enjoyed so I stuffed it first thing this morning. I’ll be making plenty more as this is sure to be a popular one!
• 

  Weston 330lb Digital Scale
  • Tex_77  

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  Dog weighs at least 140 at this point and I am 180 something so we can’t find a scale that will weigh us together!
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  Impressive
  • PapaSop  

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  @PapaSop maybe you could try a piece of smoked ,cured and dried beef ,like Hormel makes !
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  Low calorie cured sasuage
  • beekeeper84  

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  @beekeeper84 You can follow https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and add cure and use the same smoke schedule. They turned out great! I would highly recommend that you use the cold phosphate as it made them much moister. However, know that using cold phosphate is going to raise th pH of the meat and therefore shorten the shelf life. Even though you are going to cure it I would recommend treating it like a fresh product.
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  thanksgiving
  • craigrice  

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  @Joe-Hell Wow those look great. Good Job!
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  Dehydrators
  • PapaSop  

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  @PapaSop Yep, all promotions are scheduled to go through today. The last day the dehydrator is at that sale price will be today.
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  Waltons 12" meat slicer
  • Gary Papermaster  

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  @coladad I had the same issue last week.
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  Question about brats and smoked sausage
  • armyguy  

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  My guess is for the smoked sausage they are curing and then smoking for 3 or 4 hours and then finishing in a steamer or poaching in 175 degree water to bring up to Internal temp of 155. Many have done this for years and is an acceptable way on many original polish recipes per the old standard book that was publish by the polish government several years ago.
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  cleaning your smoker
  • denny66  

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  I just clean the rack, and the temp probe, never the interior. when it starts to flake, I take the vacuum to it. I have a Traeger, so I clean the pellet ash out on every smoking session.