General

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  Carrot fiber.
  • dc2lane

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  @renaldo No you are right! For some reason I thought you were doing a 25 lb batch! For 7 lb the correct amount of carrot fiber would be 1.1 oz and for water don’t use more than 16 oz.

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  Carrot fiber
  • msalmon

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  @msalmon Good question, It would be 26 times it actual weight. I just took .5 of an oz and added 13 oz of water and it bound it all intoa paste like texture.

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  Getting Going #2
  • Forkinpork

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  @Forkinpork I see all of your message. I’m not sure what could be causing that, what browser are you using? I doubt that has anything to do with it but I’ve never had an issue using Chrome.

• F

  Getting it going
  • Forkinpork

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  @Forkinpork Message came through but not the question? If you can’t post the question feel free to send me a chat by clicking on the chat function in the upper right hand corner.

• M

  Ham Netting
  • mdseaside

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  @austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
  placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.

• M

  Mexican chorizo
  • marctrejo

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  @jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx

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  Chicken brats
  • stan

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  @stan
  I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
  If you just twist link and cut, the ends may open up a bit as you cook.

  For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.

• G

  vacuum sealing and managing frozen food.
  vacuum sealers freezers nd frozen foods • • gerygaub

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  @gerygaub Anything we can do to help, if I ever come across a sequence that will reset factory settings to this I will let you know!

  Good luck on the hot dogs, I look forward to seeing the pics!

• T

  Burger shrinkage problem
  • Tomg

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  If your shrinkage problem persists more than likely you fat content may need some help try adding some angus beef to your current mix and see if that helps.

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  Hog Rings and Hog Ring Pliers
  • raider2119

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  Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.

• T

  Who won the March giveaway ,don't see it posted?
  • tarp

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  lol, just knew it wasn’t me…

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  This topic is deleted!
  • JohnHale

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  Jalapeno wieners
  • enovotny

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  @enovotny I always use dehydrated flakes, it is just easier for me than cleaning the jalapenos. For those you would rehydrate them at a ratio of one part flakes to 5 parts water and then add between 3% and 6% of the weight of your product. It gives a good jalapeno flavor with a little kick of heat.

  Of course plenty of people use fresh jalapenos as well. You can do the 3-6% but I would start with trying 3% and dial it in from there.

  Let us know if you need anything else!

• T

  Jerky
  • tabmitch

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  @tabmitch Yes, you can do that, the cure needs to be held about 12 hours and not much longer than 18 hours so as long as your process has you finishing your first batch in about 6 hours you are good to go!

• H

  Gloves
  • harpo79

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  @harpo79 I like to use the 10 Mil HD Orange Nitrile Gloves they have good grip, are comfortable and thick, I’ve never torn any of them while mixing or doing anything else.

  Anyone else have a preference?

• R

  Apparently I messed up when I signed up here.....
  • raider2119

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  @raider2119 Thats interesting that it is showing you that because under the email address you have for this meatgistics it is showing that you did get credit for watching that. Currently it is showing you have credit for at least this video, the daily bonus entry and the entry confirmation. I’ll send you a message with that email address so you can confirm it. Hope this helped!

• A

  Smoked hard boiled eggs????
  • angel4us

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  @raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting.

  Once I try this I will let you know how it turned out and thanks for the instructions!

• R

  Horizontal Stuffer
  • raider2119

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  Austin; I have not seen what I consider to be a serious, quality horizontal stuffer either,

  The stuffer I purchased was a cheap $35 stuffer… it has no gaskets and meat does tend to force past the piston. Also the piston tends to score the inside wall of the stuffer as it is used… Additionally, it has no air release valve on the piston… The stuffing tubes and front face of the stuffer are plastic, and while they are holding up for now… I expect they will be the first things to give out in a couple of years… That’s all the negative stuff…

  On the positive side, the stuffer can be attached to virtually any surface, thus stuffing can be done at a table where you can sit down while doing it… 1 person can easily crank the stuffer and handle the filled casings coming off the other end at the same time… in fact, I find doing a 1 man operation is easier since you can instantly adjust your fill speed, by feel, at any time without having to interact with another person…

  Having used both horizontal and vertical style stuffers at this point, I am totally sold on the horizontal style…

  KnucklHed BBQ: Thanks for the offer… I actually have an 11 lb vertical that is too big for me for day to day use… I only have a “home size” sink, so it’s a hassle to wash and clean larger equipment, and since I generally just do small batches, usually not more than a single butt at a time, the 5 lb size is usually adequate… So, while I’m sure I’ll still pull out the bigger stuffer from time to time, I actually would prefer to stick with a 5 lb stuffer… (possibly if an 8 lb unit were available, I might go for that…)

• A

  Using brat seasoning for jerky?
  • angel4us

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  @angel4us Great question! You can use any seasoning like a Bratwurst Seasoning that is designed for a fresh product for a cured product like Jerky or Snack Stick Seasonings as long as you add the cure. The same is true vice versa as long as you do NOT add the cure. This is part of the reason that we do not have the cure mixed into the seasonings and instead have it in a separate package. Just go into it knowing that often if you use a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste, which isn’t necessarily an issue depending on your preferences!

• A

  Smoked meat stabilizer?
  • angel4us

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  @angel4us
  Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey).
  You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though.

  Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch)

  It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages.

  You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.

• A

  ?50grain vinegar????
  • angel4us

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  @angel4us
  50 grain vinegar is the same thing as 5% acidity vinegar. Typical distilled white vinegar from any grocery store is usually right at or around 5%. If you already have some white vinegar at home, it probably is 5% acidity (and it should list what % it is), and if not, it should be super easy to find at any grocery store!

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  Deer & Wild Game Rinse
  • Papa Gale

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  @Papa-Gale
  The Deer & Wild Game Rinse does not need to be rinsed off, so it should be applied after you have done any other rinsing or cleaning of the carcass.

• A

  Apple juice pressed from sausage stuffer?
  • angel4us

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  @angel4us
  Yes, it will work… I’ve done the same with the old enterprise stuffer since it comes with a strainer basket. but I’ve also used my 7# vertical manual stuffer, here’s the process:

  I tried cheesecloth but it’s not strong enough. Go to fabric store and ask for wedding dress material(2 yards)… i know…but it’s very strong and let’s the juice through. i cut 18"x18" or so squares of the material, ran the quartered apples through my grinder on the largest plate i had into a “China cap strainer”( used in restaurants to filter fryer oil) sitting on top of a large pot. Let some of the juice come out there then fill up the squares with the pulp. It works best when i pressed them one at a time in my vertical stuffer worked well, just be patient and take your time. Not as good as the Enterprise but didn’t take long to press a gallon of fresh cider with my own apples(not sure the ratio of apples to gallons). If you let it sit in a large pot or jug overnight then skim off the top and filter it will be less hazy but i didn’t mind/couldn’t taste the fine pulp.
  One of my holiday favorites is putting a gallon of cider in a crock pot with some cinnamon sticks or mulling spice and serving it with salted caramel vodka, warms the soul…Good luck!

• B

  Summer sausage
  • BigJohn72

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  @edsbbq hi ed. What is this BBQ sausage you speak of. ?! Sounds interesting

• A

  Store bought ground beef
  • angel4us

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  @angel4us When you buy ground beef from the store it has normally already been ground twice so it should be ready to use to make Summer Sausage. We recommend once through a 3/16th plate and then the second grind on a 1/8th plate. It might be difficult to tell if Kroger did a second grind at 1/8th but even if they did it twice at 3/16th that shouldn’t cause you too much difficulty, you just want to make sure you are getting good protein extraction when you are mixing it. Remember, if you are adding Encapsulated Citric Acid go right to the smokehouse after stuffing as it acts as a cure accelerator. Let us know if you have any other questions.

• A

  Chicken sausage????
  • angel4us

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  @angel4us I love making Chicken Sausage, it’s a great way to have a healthier option. We actually did a post and a video on this check out the post https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats and the video https://www.youtube.com/watch?v=lYu5S8qtvEY .

  I listed out some favorites in the post but here is a quick list of some of the seasonings that I think work well with Chicken, Habanero Mango (if you like heat try this one, not all that hot but does have some kick to it) Supreme Pizza Bratwurst, Rueben Bratwurst, Feta Cheese and Spinach, Hot Buffalo Wing and the Sun Dried Italian.

  One thing to keep in mind is that since chicken is lower fat than pork or beef the taste will be toned down a little bit as the fat acts as a delivery system for the seasoning. You can combat this by using the full bag of seasoning but only using 20 lb of meat or you can add some fat but that sort of defeats the purpose of making a healthier brat!

  You should still check out the post and the video for some more tips like using a binder!

  I hope it works out well for you, post some pictures if it comes out well!

• A

  Whenaugust giveaway starting?
  • angel4us

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  Hey @angel4us!

  The August Giveaway started today. Subscribe to WaltonsTV on YouTube to always be the first to know exactly when the monthly giveaways start, plus other sales and specials.

  Go here to enter this month: waltonsinc.com/win

  To find past winners, visit the waltonsinc.com/win page and scroll down a bit. There is a section that shows links to each of the past giveaways and you can see who won each giveaway. July’s winner has already been notified via email…

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  Apple brat seasoning
  • geo315

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  @Jonathon No complaints . Its hard to complain when their mouths are full of Apple brat dogs.

• G

  pizza brats
  • geo315

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  @Jonathon Thanks, I have been adding cheese to my stuff for quit a while. high temp cheddar to kielbasa. Really adds to it. And yes to the pizza brats, moz. Looking forward to your video. Thanks again, Geo.

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  Looking for product to try with Walton's Seasonings
  • hraudsepp

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  Hi there! I am embarking on a good sized jerky job and hoping to use Walton’s seasoning, but would like to purchase and try product before ordering. Is anyone currently working with Teriyaki, Sweet Chipotle, or Colorado seasonings? Would be more than happy to purchase if you are able to mail - esp w/ chopped and ground jerky,

  Thanks!
  Hannah