General

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  Jambalaya Brat is live
  • Jonathon  

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  @Jonathon glad to hear it I have some on the next order I will be putting in
• C

  ham
  • craigrice  

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  after doing Canadian bacon which tasted like ham as @Jonathon stated it would , has anybody tried smoking a ham using this process ?
• C

  cold weather
  • craigrice  

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  @Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do
• T

  40mm Collagen casings
  • tarp  

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  yeah I still got ring bologna but thanks. J. Thought so maybe that’s why I bought them from you. Must be a senior minute uh Hour. LOL Thanks
• T

  Uploading problems
  • twilliams  

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  Probably not a bad time to just make a quick point and say if you are having issues with something on meatgistics or even waltonsinc.com to a certain extent please don’t let it fester or annoy you and certainly dont let it stop you from using the site or posting! Let us know, Austin is very good at the tech side and I am sure I have some value too, though what that might be is still a mystery…
• D

  Smoking times with different size casings
  • denny66  

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  @denny66 No adjustments necessary, with a smaller diameter casing one of the benefits is that you will be done more quickly as there is less distance for the heat to have to pass through, so you “should” be done with your smoke schedule faster. Let me know if I misunderstood?
• W

  What is the difference in Sweeter than Sweet Cure and Insta cure #1?
  • WildWest  

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  @Jonathon Thanks. Will take a look at that.
• K

  Wanting to try my hand at bologna ?
  • knifemaker3  

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  Placed an order just now. Can’t wait to make some bologna!
• C

  meat left in stuffing tubes
  • craigrice  

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  @Jonathon Good tip!
• A

  Making jerky with snack stick or brat seasoning
  • angel4us  

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  @angel4us Absolutely you can…I need to find a way to make this a well-known thing as we get this question very often and seems to be coming up more and more recently. Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa. If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine. I wouldn’t back it off too much though, perhaps 5% or so. Personally I just add the regular amount and enjoy the slightly strong taste.
• P

  Old style summer sausage
  • precast10  

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  @precast10 While we don’t do a ton of dry-cured sausage we have done some. There is some really good information on what might be causing your issue here https://meatgistics.waltonsinc.com/topic/1083/dry-cured-pepperoni-hollow-inside but I would also like to see a pic of the sausage when sliced? It is hard to tell if the issue is understuffing or rot from a picture but it will at least give us a better chance at identifying the issue.
• C

  october givaway
  • craigrice  

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  @Jonathon beer??? nope still no
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  Catalog
  • PapaSop  

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  @Joe-Hell Right there with ya!
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  Hunting Gear
  • PapaSop  

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  @AdamCA That’s great. Good for her. And good for you for getting her into this. That’s what it’s all about.
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  Newbee - how do I mix the seasoning and cure
  • MAStahl  

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  What are you making?
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  My incredible auction find....
  • raider2119  

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  @raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !
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  Gluten Free
  • stevieb12  

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  If you got to the product page on any of those you can scroll down and click on the “additional info” tab and it will show you the ingredients. However, even if no gluten is listed they can’t be considered truly gluten-free as they are processed in a facility that contains gluten, so depending on the severity of the reaction it could cause an issue.
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  my week with sausage
  • craigrice  

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  @craigrice Lol. That’s what everyone tells me.
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  How to turn off emails
  • roosterndad  

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  @jfo2050 Sorry to see you go! I don’t have moderator status but I can put in a request for you.
• C

  pellets
  • craigrice  

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  Yes,that’s all I use.have a 40 in. Masterbuilt,with it I use the Amazn tray,with a mailbox conversion.you can cold smoke with this setup.it consists of a rural mail box,some dryer venting elbows,and the tray. A full tray of pellets will smoke for at least 7 hrs.
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  Buying beef
  • Tex_77  

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  @Tex_77 That is very good advice!
• C

  breakfast sausage patties
  • craigrice  

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  Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.
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  Tomorrow's forecast.... Chili????
  • PapaSop  

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  @PapaSop Not long ago I made a chili using a ‘bean sized’ diced zucchini for diet reasons. It turned out surprisingly well. The texture of the zucchini was very close to That of the real thing.
• C

  high temp cheese
  • craigrice  

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  @everyone Taco Snack Stick Seasoning is on order! I’ll send out a few things when it comes in!
• N

  sous vide questions
  • no_eyes_processor  

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  @no_eyes_processor Like @Tex_77 said there is a minimum water line, it is 4.5 inches from the bottom of the unit, not counting the feet. There is also a maximum line and that is 7 inches from the bottom. Any vac bag is safe as far as I know, I can’t imagine one thinner than a ziplock bag and like tex said, those are fine to use as well. I put the SV1 on the short side of my container so the water it shoots out can be pushed from one end to the other without a problem. Also, it doesn’t matter if the unit sits on the bottom or not.
• G

  Pork Butt yield when using for sausage
  • geraldr622  

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  @geraldr622 If you are asking about how much pork you get to make sausage vs the bone then I always buy about 10% more than I need as I figure I am going to lose about 5-10% in the weight of the bone and meat that I either dont want to spend the time taking off the bone or pieces that I don’t want to use because of fat oxidation or some other visual defect.
• 

  Grinder head cooling pak
  • PapaSop  

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  @AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.
• 

  Podcast
  • Tex_77  

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  @Jonathon If you figure out how to make that happen, I’m in for sure!
• K

  Finally got to watch the livestream giveaway!
  • knifemaker3  

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  @knifemaker3 Thanks man, the livestreams are getting better the more we do them. Hopefully, we will eventually have another one where we dont start with technical issues!
• 

  Sous Vide vs. Reverse Sear...
  • Joe Hell  

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  @Tex_77 That was exactly why I have used the meater in the sV bag… Also, wanted to try it to see if it could be done… Be sure the meater is at the highest point in the bag if you try it… you dont want to leave the unit submerged in liquid for extended periods of time…
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  sous vide
  • no_eyes_processor  

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  Yes I use a vacmaster chamber for almost all my SV it works great hardly ever floats
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  snack sticks/ dehydrator
  • gerhardus6  

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  I’d say to try it. What the heck, you might find something you really like. Me, myself, and I prefer to use my smoker. But probably because where ever I’ve been, I’ve managed to make one up. I use a dehydrator to make jerky whenever I want to run a batch. But that’s different than a snack stick. I tried Ground Meat Jerky, but never liked any of it. But hey, if you don’t try, you will always wonder.
• 

  Aprons
  • Tex_77  

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  @Tex_77 100% full grain leather on the apron and straps, with a metal buckle.
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  fresh sausage with cheese and pickled jalapenos
  • no_eyes_processor  

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  @no_eyes_processor " I’d love to say I eyed it up but being blind that doesn’t work. I am impressed with the way it came out." Thank you, I needed that this morning, I practically cried I laughed so hard! Good job man, that sounds awesome. How was the full bag of Cajun to 25 lb of meat? I made some Cajun recently at the normal ratio and even though I added cheese I wanted more of a cajun flavor. Now, that might be because I also made our NEw Jambalaya Brat and those things are crazy! The Jambalaya seasoning will be available soon, they are CRAZY and I can’t wait to see what people do with them. The instructions call for cured ham to be added to the grind, rice that has been cooked in chicken stock and seafood and or chicken with Pork as the main portion of the meat block. They are awesome!
• 

  End of summer? Really!
  • PapaSop  

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  I got a brutal appetite looking at your photos, and I’m still at work, it hurts so much, I feel I won’t live up to dinner.
• T

  Sous vide
  • twilliams  

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  I thought he might have been combining Sous Vide and the Butter aging? For anyone who doesnt know that is when you put a THICK layer of butter on a cut of steak (usually a subprimal) and sit it in your fridge to age. Has anyone here tried that?
• 

  Cookshack SM160
  • Joe Hell  

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  Is anyone using this smoker or the 260,360 models? I’m having issues programming. Quite frankly, their manual and their videos suck.
• 

  I could use your opinions on your ultimate burger grind
  • Joe Hell  

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  @Jonathon Nice. Let us know how it turns out! and thanks for the pic help:)
• M

  Roast Beef
  • msalmon  

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  @Jonathon The Pa’s is what I used on the sous vide eye of round. It made a a great deli style roast beef.
• C

  cold smoker
  • craigrice  

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  @armyguy I use pellets in mine…seems to work just fine. I’ve found that it doesn’t take much!
• J

  Natural or collagen
  • joduff  

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  @joduff have you considered inedible collagen? It takes some special preparation but it after that it does a good job on dries sausage. If you don’t want to do that I’d suggest beef middles, it’s what we used when we made a bunch of dried salami at waltons and they worked well for the most part. Just watch the strings when you truss them, dipping the strings in vinegar or something will help prevent unwanted mold, also using a “good” mold isn’t the worst idea! Good luck and as always, take pictures!
• A

  Arby’s roast beef imitation??
  • angel4us  

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  @angel4us I’d always heard it was liquid but I never looked into it…until now! Snopes (so take it or leave it) says it’s fake. Apparently they are shipped in bags that have a liquid broth and they have a soft texture to them which probably lead to the liquid meat theory. As for what probably IS in it to let you slice it so thin, I’d imagine there would be a high level of stabilizers (same thing that lets soft serve icecream be so smooth), phosphates and injectable binders.
• F

  Collagen casings
  • ffmedicman  

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  @Jonathon I’d like to add that until recently I haven’t had the luxury to ‘spread out’ as you see pictured but you can still apply the same technique at home. Just apply the same principles in shorter lengths. You will lose a bit in regards to casing but a consistent product is worth it. Collagen has many benefits but the real deal is…the ‘real deal’.
• 

  Grills
  • Tex_77  

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  Want a good grill, I bought a Char-Broil commercial grill, porcelain coated cast iron grates, stainless steel emitter plates. No flare ups, cooks just like grills in commercial kitchens. I can cook a steak in just under 10 minutes, the same with porkchops and still juicy. Well worth the extra $150 I spent on it.
• C

  @austin
  • craigrice  

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  @Parksider I had the same thought about the burger press but I wanted a smaller diameter so I put a slider maker on this order
• K

  Shippable Snack Sticks?
  • knifemaker3  

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  @Departing-Contestant said in Shippable Snack Sticks?: @knifemaker3 make certain that you ask about the regulations and practices for shipping with dry ice Will do! Thanks!
• 

  Pre Season Prep
  • PapaSop  

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  Although this is unrelated. Picked up T-bones for 5.98 a lb. Usually a ribeye for my go to but this was a no brainier. Averaged 1.4 lb each. There was a line at the butcher counter. Freeze seven and have one tonight.
• 

  End of Grillin' Season for Snowflakes only
  • Departing Contestant  

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  @Departing-Contestant Need to find a way to scrub my eyeballs from reading that and my brain from thinking about it! Alcohol sounds good for both I think!
• F

  Additives
  • ffmedicman  

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  @ffmedicman Sure Gel can be used in any type of cured sausage, but I wouldn’t use it in fresh sausage. If you want to use carrot fiber in fresh sausage, it will work great there. I wouldn’t add more water than we normally suggest though with any binder. We typically recommend adding 1 quart per 25 lb of meat as that would be the proper amount with a binder added.
• 

  This weekend and next week
  • Jonathon  

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  @PapaSop Original movie was okay the remade for TV (which they actually filmed at this hotel) was pretty terrible. @Joe-Hell Yeah, that guy is a fireman and builds houses for a living, two things that tend to build strength. The real problems come from when I try to keep up with him drink for drink!
• R

  sites I like
  • raypete  

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  @raypete I really need to get better with excel. It would help me in so many projects.
• 

  Dehydrated Walla Walla Sweet Onions
  • Joe Hell  

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  @Joe-Hell great job!
• T

  Aging brisket
  • txbigly  

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  companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.
• O

  What's the best way to order your products?
  • Ode -Tom  

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  @Ode-Tom Sorry for the confusion, so to make it clear meatgistics.com is a subsection of Walton’s Inc. What we attempt to do on meatgistics isn’t necessarily sell things as much as provide the knowledge on how to get the most out of the seasonings/supplies that you buy from Walton’s INc. So the easiest way to order products is just to go directly to www.waltonsinc.com and using the menu bar (I included an image of that below) to go directly to the section you are looking for. So, if you wanted to purchase some cold phosphate you would hover over the Seasonings section with your cursor, which would then drop down a menu and you would select additives from that list. To make these two items simpler though here is the link to Cold Phosphate and here are the Stuffing tube brushes Hope this helps, if not let me know!
• 

  A use for leftover tri tip.
  • macsinsac  

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  @macsinsac That’s how I normally do it. I have an idea of what I want and I know what goes in it. A descriptive menu item is generally all I need to recreate many dishes!
• 

  Baby quail how fast you grow
  • beekeeper84  

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  @beekeeper84 At the time we are good, I ordered some from another site and to make it worth the shipping I ordered a bunch. But, when I run out of those I will contact you!
• 

  Livestream today?
  • PapaSop  

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  @macsinsac Well it IS today at 4 pm so if you can join us we will be having a few beverages, announcing new sales & giveaways (though we have already released the monthly video on that) picking a winner for July and discussing meat processing!
• M

  Snack stick shipping
  • mcmillenbr  

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  My brother in Florida has successfully shipped frozen fish to me here in Nebraska! Start with a good thick foam cooler, like the ones Omaha steaks uses. Line the cooler with hard frozen ice packs, tape in place. Then a layer of lightly wadded newspapers on the bottom and all sides of the product, for insulation. Make sure to freeze the sticks as cold as you can. Another layer of newspaper on the top and tape the seam of the cooler lid with packing tape. Do all this as close as you can to last shipping times. We used 3rd day priority USPS and it arrived with only a 1/4" of the top package starting to thaw. Vacuum seal packaging works best. We did this in mid-fall. You may want to use 2nd day or next day in the summertime, if you can spare the expense. Saved us a ton on shipping compared to shipping with dry ice, next day.
• 

  Website Question
  • PaulGrant  

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  @Jonathon I don’t see any questions out there for this. I saw the review and it should be published now, but nothing for a submitted question there…
• 

  Grilled frozen pizza
  • PapaSop  

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  @craigrice I do appreciate a meaty pizza!!!