General

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

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  BTW, I’m up for the jerky challenge of sending you samples and a winner being crowned. I owe a ton to both @Austin and @Jonathon for teaching me the basic skills needed to produce shelf-stable jerky that doesn’t taste like leather…lol
• 

  Drink of Choice
  • Tex_77  

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  Joe Hell I got 2 little weiner dogs that would tear up you and your dog. Go team orange.
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  Making 9kg of Salami
  • skibumben  

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  @srg158 I have the curing cabinet that Sausage Maker sells. I keep it inside so ambient garages temps don’t mess with it too much and it looks nice. It has a temp range from 41 to 99 degrees and humidity from 40% - 90%. It has a couple fans to move air and a 2 gallon water tank to hold water so it doesn’t need to be connected to a water source. It cures and ferments so when I do salamis it depends on the culture what temp and humidity I use but usually 80’s maybe even 90 and humidity around 90%. Then I bring the cabinet down to 55 degrees and humidity around 75% to cure. I like the ease of use of this cabinet as opposed to trying to build one, but I also get that it is way more cost effective to build one. I also make a bunch of charcuterie for people as a side gig so I want to make sure the product has as much control as possible and my DIY skills are sketchy when it come to refrigeration and electrical. I really do like it for how easy it is to use and reliable. No babysitting and when I travel for work I don’t need to worry about ambient temp swings or anything getting to it.
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  Valentine's Day
  • Tex_77  

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  @s-a-m Good point!
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  Vodoo Ranger IPA brat
  • IVERYAN  

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  @IVERYAN I make a large number of beer brats using local brewers. They are quite popular at the shop. Last week we paired up with a brewery that was pouring at a neighboring pizza place and offered a beer sausage pizza. It was easily their highest seller that day!
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  Come see us at Pheasant Fest for FREE!
  • Jonathon  

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  Here is the national Pheasant Fest Banquet! This is incredible. We’ve been to a hundred+ of the local banquets, but the national is insane! Anyone who loves hunting birds, or even other wild game, you have to put the PF and QF national show on your list to visit someday. This week has been incredible!
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  Ibp pork processer
  • s.a.m  

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  @denny66 Rant?? Not at all. Have the same memories of grandma’s chicken. Can’t duplicate. Just grab the pan with her apron. Just saying.
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  Color War
  • Tex_77  

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  Go orange. It is just the best color in this war. Tenn. orange and everything matches with orange. It’s the new blue.
• S

  Stop the emails
  • slickhead  

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  I believe what you need to do is, click on the profile circle in the upper right hand corner, then click on settings. Then on the settings page scroll down to email on the left handed side, and change your email setting to off. I think doing that will stop most of the emails.
• N

  smoker issues and questions about pk100
  • no_eyes_processor  

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  I am on my second masterbuilt smoker. I made snack sticks last weekend and had the temp on the smoker reading 184. The outside temp was in the 60’s and I couldn’t get the internal temp of the sticks above 141. Had to finish in the oven. That was disappointing. I will now save up for the pk100 rather than buying another smoker. I suspect that the thermostat in the masterbuilt is incorrect. So my question is, on the pk100 when you plug the unit in does it start at a certain temp? If you press rapidly does the temp increase by 1 degree? The masterbuilt beeps with every press so since I am blind I can get it pretty close to where I want it. Any thoughts or help is greatly appreciated.
• T

  Snack sticks
  • tomcat1963  

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  @tomcat1963 So liverwurst is usually cured and made in such a way that it is more of pate than a normal semi-dried sausage. Could it be done? Yeah, probably but I am sure it would have to contain more pork or beef meat than liver and probably by a good amount. I’d imagine more than 30% liver and you are going to see some issues.
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  Grinder comparison help
  • Njlungbuster  

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  @Denny it’s all good. I ended up buying one I really liked.
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  Bent base on Weston #32 Butcher Meat Grinder
  • rnbryan51  

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  @rnbryan51 I have the same grinder and while it is slightly tilted back, so is the much larger shop grinder we have. That was one of the first things that I noticed. It seemed to me that is was made that way ‘by design’ as they both appear to have the same angle. I could be wrong.
• C

  Pineapple jalapeño bratwurst
  • Chillbro  

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  @Chillbro I thought that the pasteurization process destroyed the Bromelain but I guess not, it looks like it still does contain the bromelain. Dehydrated pineapple chunks are also a good way to up the pineapple flavor.
• D

  Beef heart
  • Denny  

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  Let me know how yours turns out.
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  Encapsulated citric acid
  • jblandford  

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  @Jonathon Thanks again Jon, they turned out fantastic
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  Monthly give away
  • s.a.m  

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  No luck with anything I tried, several computers and my iPhone all with the same results. I guess I am out for now.
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  Buffalo Wing Jerky Sticks
  • Jonathon  

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  @chippewa We bought some Franks powder to try to add it to sticks and it didn’t work that well, I think it was because of the vinegar powder in it. BUT I love Frank’s too and I think if you like that you wild like this seasoning!
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  Grinder ?
  • chippewa  

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  @sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.
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  Snack sticks
  • Brianp  

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  @Brianp Buffalo chopper is going to give you some more control and ice in it is pretty common. We have used them to make hot dogs and products where we want emulsification of the meat and they work excellent for that. You absolutely could use them for snack sticks, it would just be an adjustment on your speed of the blade/bowl and how long. I’d really recommend you try to get in touch with our commercial sales department. A buffalo chopper is certainly a commercial piece of equipment and they might be able to help you in finding one, how to use it and what other supplies you might need. You can call our customer service team at 800-835-2832 and explain your situation and they will get you in touch witht he proper commercial salesman for your area!
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  Superbowl
  • Jonathon  

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  Also long suffering Viking fan. Need better o-line.
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  Grills
  • Tex_77  

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  @Tex_77 Sorry about that, I saw your @Darkfish89 and misunderstood!
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  New Quick Reply Box
  • Jonathon  

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  @twilliams Yes, that’s a downside, the nice thing is if you are in the quick reply box and hit the @ symbol it will bring up a list of recent posters and if it isn’t there you can type in the first letter or so and it will appear.
• 

  January meat run.
  • PapaSop  

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  @PapaSop that all looks great!!
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  Willy's Snack Sticks
  • Chucktheanchorman  

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  Thanks for all the help
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  I want to lodge a complaint...
  • Parksider  

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  @Austin Much better! (It still needs changed on the groups page)
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  This topic is deleted!
  • armyguy  

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  Scales etc...
  • Tex_77  

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  @Tex_77 I know, I know, that’s my worst habit.
• C

  pit boss
  • craigrice  

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  I’ve had one for about 7 years. Very good unit! Have made a lot of delicious food on it!
• 

  Stuff & Freeze and then Smoke later?
  • Jonathon  

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  @Ben-W With hotdogs I would suggest you add a little more water than what is called for and keep the meat super cold. That should help, I think @Austin used this a long time ago for hot-dogs but I never have.
• D

  Summer Sausage Temp
  • Derek_D  

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  @Derek_D It is all personal preference, I’d be interested to see which one you prefer though!
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  Smoke vs. no smoke
  • twilliams  

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  @twilliams The Dill Pickle doesn’t do well with cheese in my mind but I haven’t given any thought to smoke…I could never articulate what I don’t enjoy about the Honey BBQ Stick, everyone else loves it but I don’t. I now wonder if it was the smoke mingling with it that I objected to? I might try making this again.
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  Soups and Stews
  • Tex_77  

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  Today I made beef bourguignon.
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  Curing Chamber
  • deplorablenc1  

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  @deplorablenc1 Necessity is the mother of all invention!
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  Difference between stick & summer seasoning
  • mars  

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  @mars I use Willie’s in summer sausage alot of the time.
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  Different methods of smoking brats?
  • armyguy  

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  @armyguy You have hit the nail on the head with your initial post about the dangerzone. What I would recommend is adding sure cure to whatever water you are adding to the meat but then treat the mixing and stuffing like it is a fresh brat. That would give you extra leeway to cold smoke your brats before packing and then grilling them. Another very good option is like @Joe-Hell said, adding Hickory Smoke Powder
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  How to trim hog jowl
  • mars  

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  I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!
• 

  Knackwurst
  • Jonathon  

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  This is for someone on social media who was asking for a Knackwurst Recipe: Meat Block: Lean Beef (15% fat) 2 lb Lean beef or pork (20%) 1 lb 50/50 beef trim (55% fat) 1 lb Pork Trim (60%) 3 lb Lean pork Trim(25%) 3 lb Ice 2 lb Knackwurst Seasoning for 10 lb Blend or chop all ingredients to a smoothy like consistency. Do this in a cooler or very cold environment if possible stuff into 38-42mm hog casings Hang or coil in smoker Smoke Schedule: 1/2 hour at 130° dampers open with no smoke 1/2 hour at 150° close dampers and add smoke Smoke at 170° until internal temp of sausage is 145 Continue cooking but cut smoke and add humidity if possible until internal temp is 160° Cold shower for 10 or ice bath for 20 minutes Air dry for until they are at room temp and put in the cooler before vac packing the next day
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  Walton's February Livestream
  • Jonathon  

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  @Jonathon that vac sealer is what i was worried about, however my sealers died and bought a new one at Walmart last night. Defective out of the box so im taking it back tonight and ordering either the one you are giving away or the vacmaster 215 tonight, not sure yet
• L

  Cotto Salami
  • lefty  

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  @lefty Cotto is the right choice (in my mind) for salami with wild game, it has a little stronger flavor the regular salami. Good luck!
• L

  Dill Pickle Seasoning
  • lefty  

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  @Jonathon It’s on the calendar!
• A

  Colosimos jerky press
  • armyguy  

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  @armyguy I am finding out now, will post once I have a solid answer. My thought is that it would depend on the dies you were trying to use.
• 

  Tough smoke
  • twilliams  

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  Ahhh that’s right, I always think the PK and the 100ss are basically the same but the 100SS does have a stronger heating element. Maybe I will try this at some point on a really cold day here.
• B

  Monthly Giveaway question
  • Brianh  

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  One thing that i just noticed is that when you go to waltonsinc.com/win if it makes you log back in it will instantly award you the daily bonus, you don’t click the button, it will actually show you the icon of the clock saying you have to wait x hours to for your next bonus entry.
• C

  Conversion Chart
  • Chucktheanchorman  

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  @Chucktheanchorman and @Joe-Hell and everyone else! We will have some new scales, hopefully pretty soon that are reasonably priced and will measure in the fractions of the grams. That is what is really needed when we are talking about measuring out additives. I have thought of taking that down more than a time or two but I guess it is better to give people a reference even if it is very difficult for them to get the accurate amount.
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  National Championship Game
  • Tex_77  

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  @Jonathon Epic fail, again with no leather apron!
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  citric acid
  • capt jack  

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  @capt-jack That’s a good question, the shelf life of Encapsulated Citric Acid should be about 18 months, after that the cottonseed oil coating might start to degrade as well as the citric acid might lose its effectiveness. Usually, there is a best buy date printed towards the bottom of the label.
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  Bacon cure
  • snuffy  

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  @snuffy The nitrites will cover you for at least 9 days (sometimes longer) so if you are going to keep it longer than that you might want to consider reapplying some nitrites.
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  This topic is deleted!
  • Njlungbuster  

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  11lb stuffer with one person
  • BobbyMac  

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  @Joe-Hell That looks awesome! I’ll definitely try clamping it to the table. Don’t want to screw it to the table as it’s a very nice stainless table I bought from a local pizza place going out of business. Thanks again!
• 

  Taco Snack Stick
  • Jonathon  

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  I made a test batch and they were pretty good. I wish they had a little more kick and plan to make another batch with some pepperjack and possibly add some red pepper once I get my new work area done. Really like the Tex-Mex and pepper jack cheese.
• 

  $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!
• N

  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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  #12 Knife does not fit my grinder
  • BrianB  

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  @johnsbrewhouse Thanks for the info. Everlasting going forward.
• 

  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.
• A

  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
• 

  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.
• 

  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…
• 

  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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  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!
• 

  Meat Slicers
  • Tex_77  

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  @Tex_77 no its all metal
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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
• 

  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.
• 

  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.
• D

  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.
• A

  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.
• R

  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.
• 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 @ [email protected] I will get it edited into your post!
• D

  Shipping
  • Derek_D  

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  @Derek_D Ys, the PK usually goes freight. If you need any help [email protected] 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.
• T

  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!
• 

  MERRY LATE CHRISTMAS!
  • Jonathon  

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  Ho Ho Ho and a safe new years to all.
• 

  Fire Brick
  • iowa arborist  

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  @Jonathon awesome I’ll be keeping an eye out for your results!
• P

  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?
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  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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  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!
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  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.