General

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  snack sticks/ dehydrator
  • gerhardus6  

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  @joduff cool thanx. Did you add any binders? Curious if it would affect the drying. Also what temp did you put the dehydrator at?
• 

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

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  @Jonathon Pics sent. Thanks!
• 

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

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  @Jonathon So did you have your ribeye of kcs for lunch yet?
• 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.
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  End of summer? Really!
  • PapaSop  

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  @Jonathon My new Boss is also the building manager of our building. We had a ‘complaint’ from another tenant (coincidentally my Aunt) that the restaurant that shares the space was stinking the entire property up with his onions. Let’s just it wasn’t him…but it was very odoriferous!
• 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!
• 

  Grinder head cooling pak
  • PapaSop  

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  @craigrice I’m a bit past my late teens but I’ve never been so inspired!
• 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!!!
• P

  ??? On pulled pork
  pigman34 • • pigman34  

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  @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy
• I

  Links opening when cooking
  • imran  

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  @Jonathon thank you very much. I will try what you told me in the next batch. I will be using a new vegan casing that is kosher and halal friendly for our customers. The casing is yet to arrive. I don’t plan on using binders or cure, just simple fresh ingredients at least that’s the plan. I will update more once I get the casing and make new batch. Really appreciate the detail reply
• P

  Rueben brats
  pigman34 • • pigman34  

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  @djc51 Thanks. It does. Trying to get more info since my last grainy batch.
• R

  How to turn off emails
  • roosterndad  

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  @roosterndad if you go to the main tab on Walton community about half way down there is a subscribe tab if that helps…
• R

  Modifying a Masterbilt Cold Smoker Attachment
  • raider2119  

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  @raider2119 LOL! I bet more than a few would be willing to take a bite!
• B

  High temp blue cheese
  • Bhouin1086  

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  @Dave-R For the time being we will not be getting anymore High-Temp Bleu Cheese, sorry! As for doing the tests I was happy to do it, it allowed us to get what happens when acid is introduced to meat on video! It was interesting to see and we will be using it in future videos!
• M

  Lean to Fat ratio for Venison and Elk Snack Sticks.
  • markgolding  

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  @mccullen Thank You. I will give that a try.
• 

  6-Pack
  • PapaSop  

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  @Jonathon Regarding the crimp bread. They’re often called open faced sandwiches. Have heard them referred to as church sandwiches or funeral sandwiches. Other toppings include egg salad and deli spread. All varieties are very good.
• T

  What about the extra's like a spicy dressing for a mixed drink
  • tarp  

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  Guess I picked a good county. I’m the vice president of the P.O.A ( property owners). so we just keep our road up and trailers houses out. I have my water, boat dock, and lots trees . My biggest problem are deer, but this year I put a 8 ft fence around the garden. Can’t wait to make a Bloody Mary just to try those out. lol
• 

  High temp cheese order.
  • PapaSop  

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  @Joe-Hell and then when it gets there the fun begins with dry ice, everthing with water gets a chunk
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  This topic is deleted!
  • PapaSop  

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  This topic is deleted!
  • PapaSop  

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  Jerky Brine
  • mdseaside  

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  @craigrice I agree with Joe on doing the cook cycle first. I would say run the fans with the convection function but since you are going to presumably have the meat sliced very thin and the oven set around 325-350 they shouldn’t need a drying stage. @Joe-Hell is a marketers dream, he has never seen the new “toy” he hasn’t wanted to play with right away! Also, joe I ended up liking the garlic & pepper with the sugar/glycerine a lot more than I would have thought. I did a batch with light bornw sugar and a batch with the glycerine and of the two I think I liked the glycerine more. I also did this on Venison so I knocked out a few tests at once!
• C

  pics
  • craigrice  

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  @craigrice We have increased the file size that we allow so I can’t imagine that file size is the issue. Can yougive us anymore information on what the error is?
• F

  Makin bacon
  • fatsnacks  

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  @fatsnacks And when you do it please let us know how it comes out! I’ve rubbed a few bellies with 5 Pepper blend or jalapenos to add some flavor but Ive never tried a jerky seasoning so i am interested!
• R

  Homemade Mayonnaise
  • raider2119  

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  @applejack This is the recipe I use for making homemade mayonnaise. 2 whole pasteurized eggs 1-1/2 cups canola oil. Almost any oil will make mayo. Do not use 100% extra virgin olive oil. You will not like the aftertaste. 2 tbsp 5% vinegar. I use a fruit vinegar. Red wine vinegar or apple cider vinegar or lemon juice works very well. 1/2 tsp salt An immersion (stick) blender is a great tool. Makes one pint Put all the ingredients into a container that fits the blender. Blend on high speed. Almost like magic. The use of an acid such as vinegar or citrus is the key to improving shelf life. Must be refrigerated. Cold ingredients form an emulsion easier.
• 

  Re: Livestream - This is why I am team blue!
  • Joe Hell  

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  @Joe-Hell That and “Cash for Clunkers”. My sister had a 1969 Malibu SS 396. Black as sin and just as hot! Her son took it to the HS Prom build night and it was stolen from the parking lot. It was found 10 days later just outside a junk yard on cinder blocks and completely stripped. smh Why not just keep it intact and take it to another state?
• 

  Meat Vaca Day 1
  • PapaSop  

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  @Jonathon Wow. Thanks.
• S

  This topic is deleted!
  • stylefungus  

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  This topic is deleted!
  • stylefungus  

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  Problems with smoked Kielbasa
  • bigdave  

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  Well thank you for the look at my problem next time try to cook in the smoker with your cooking schedule for smoker i don’t think i can run my smoker below 150 and keep it making smoke! time will tell time to run some test’s on min temps on it thanks again Dave
• 

  Quick Note on Searching and Advanced Search Function
  • Jonathon  

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  @PapaSop Here is a link that has the seasoning, cure and additives breakdowns all at the bottom of the page https://meatgistics.waltonsinc.com/category/23/seasonings
• T

  Need suggestions and opinions
  • twilliams  

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  @Jonathon I glossed right over the Willie’s but would agree!
• D

  Turning an old ceramic lined stainless steel freezer into a smoker
  • Dave R  

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  @RandyNight Thanks for the link.
• S

  Goose polish sausage
  • scottwaltner  

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  @Jonathon thanks or all your help Jonathon, I will send photos when I get them stuffed.
• C

  curing and smoking whole venison backstrap ?
  • Curtis p.  

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  @Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!
• T

  Recent order
  • twilliams  

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  @Jonathon i didnt really want to post it publicly, i will call the number. Thanks
• 

  Smokies
  • Cndnwoman  

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  @Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again
• D

  hot link unit
  • Denis  

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  @Denis Some of the seasonings contain protein, it is usually a small amount of soy protein but in the case of the hotlink that does not seem to be the case. It is a very small amount at 2.4 per 100 grams so I would guess that it is from the ground mustard which contains 4.4 grams of protein per 100 grams. Let me know if you had other questions or concerns with this and I can contact Excalibur for more information on it.
• 

  This is interesting...
  • Joe Hell  

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  @twilliams Thanks, we love your set up! The Pro Smokers are awesome smokers even if they are more expensive, the insulation alone makes it worth it in my mind. I’d be lost without our PK-100!
• T

  Red meat/pork mixture
  • twilliams  

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  @twilliams If you are planning on trimming your beef extremely lean then I would recommend you either add more than 30% or at least use a binder. We generally recommend that you have around 70/30 lean to fat, so if you are adding ground pork (which might be around 60/40) to a very lean beef you are going to be pretty light on the fight. Now, if you’ve been doing this with pork and venison and are pleased with the results you should have very similar results if you just replace the venison with beef but I’d think you would have better success with higher fat content.
• 

  First time Sous Vide?
  • PapaSop  

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  @PapaSop He’ll come around, have to try it a time or two and then realize how simple it is to nail it everytime and he will be happy to do it!
• T

  Order in process
  • twilliams  

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  The high temp cheese will ship fine, it is very stable and Walton’s does a great job with shipping things properly