General

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

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  Austin said in We Need Feedback On Groups (Plus, you need to join Team Orange!): Tex_77 Jonathon should be careful about what he does. Even if he took my rights away, I have countless ways to backdoor my way back into the system. If I get a whiff of anything going on, I’ll be looking at you Tex_77! Might not be Tex_77 if you understand…<hack-hack, I mean cough-cough>
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  Equipment Maintenance
  • Chef  

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  I like that We’ll just call it F. Richard… It is closed, but is accessible. I sense no problem, was just thinking a good preventive maintenance. Also had to do a couple of Kitchen Aid products, several week components, which I had to service. Not near like stuff made in the 70’s.
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  Ice Cream
  • Tex_77  

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  Chef and Fat Bob we used to raise poultry, including ducks and their eggs went for a premium. Never used them in ice cream, wish I had now thinking about it. But there was a noticable change/improvement in baked goods. I didn’t care for them to much as fried eggs, pretty dense and rich.
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  Any discount codes out there?
  • lamurscrappy  

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  Im working on a big order from waltons, just wondering if you guys got any discount codes active for the next couple days?
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  Smoking ham
  • scott kilpeck  

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  Thank you for your help jonathon. I did watch both videos they where a big help. And the ham came out great.
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  Snack sticks.
  • PapaSop  

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  I’ve had that happen, usually with snack sticks or summer sausage as well, usually the flavor develops a little more after a couple days. I have not made the gigawatt sticks but have had them plenty of times as my butcher makes them every now and then and I’ll pick up a couple packs when I see he has them and they always have some heat to them.
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  National Wild Turkey Federation "Call for All" Auction
  • Jonathon  

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  In case anyone wants to support a good cause by trying to bid on some amazingly cool items/experiences or just wants to look at what’s available and dream check out this https://www.onlinehuntingauctions.com/NWTF-Live-Summer-Grand-National-Call-for-All-Auction_as66395 auction going on right now from NWTF. They were nice enough to come on the podcast last week and I have to say, it was a great episode and a great time. We talked about turkey, why it’s important to get young kids out hunting and we got a few AWESOME bear stories from Alaska! This episode will be live on Monday August 10th. We feel like we’ve started to hit a stride and it turns out its more interesting with less Austin ! No, just kidding but he was not on this most episode, don’t worry, he will be back! https://www.nwtf.org/
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  OT: Canvas Tents
  • Tex_77  

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  Tex_77 That’s Interesting! The guy that started the company started Mountain Smith and Later sold it.
• 

  Give Aways
  • Little Baby Teddy  

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  IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!
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  Roast Beef
  • msalmon  

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  Jonathon Here is the discussion talked about in the podcast today.
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  Gardening, canning, pickling and everything related
  • Tex_77  

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  Those are some nice looking peppers and good size too.
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  Use the Map Feature!
  • Jonathon  

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  I never really paid attention to that up there, just like I never really paid attention to putting my location in my profile. Cool!
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  Polish Sausage Seasoning
  • zbigjeff  

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  Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.
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  Lone tick disease
  • BryanM  

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  Jonathon Awesome. Thanks for all your help. Much appreciated
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  Drink of Choice
  • Tex_77  

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  drbrown35801 I purged it as it was already deleted.
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  Best smoker. (Electrical)
  • GalvanAP  

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  Jonathon mikedef5 @PK100 My .02¢. Are the sticks fatting out? How close are the sticks hanging together? In my vertical smokers I move my hanging sticks around to lessen the effects of hot spots in the box and I am thinking about adding a fan or two to move the air a bit. My horizontal smoker I do the same with the trays and rotate. It is a bit more putty and tempemental being stick fed and there is a noticable hot spot and no place for a worthwhile tray to add moisture, but it works well with larger cuts of meat and you have a reason to sit around and drink to watch it cook. No experience with the PK100, maybe later this fall when passing through and there is room in the truck.
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  This topic is deleted!
  • GalvanAP  

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  Types of pork
  • Chef  

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  That is one wild looking pig!
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  Saving/Marking important posts for later
  • cdub2007  

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  cdub2007 Yes, if you bookmark it they should be saved for you. To access that you can go to your profile and there will be a section showing you the things you have bookmarked.
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  pepper stick seasoning
  • cykobowtech  

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  cykobowtech Ah okay, the pepper stick is good, not a ton going on but a good basic snack stick. I’ve never tried the hunters blend but it looks pretty close but it might not have the same level of kick. If you are looking to add heat, I’d recommend you add Ghost pepper Cheese or 60K red pepper Hunters blend: Salt, pepper, garlic powder, hickory powder with maltodextrin, spice extractives, spices (includes cayenne, chipotle, jalapeno and habanero peppers and black pepper), sugar, natural flavors and natural smoke flavor. Not more than 2% soybean oil and silicon dioxide to prevent caking. Contains wheat. Pepper Stick: Salt, Corn Syrup Solids, Dextrose, Ground Mustard, Spices (Including Pepper), Dehydrated Garlic, Sodium Erythorbate (0.64%).
• 

  Sausage strips
  • Tex_77  

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  Tex_77 sort of looks like Spam. My guess would be to make it like venison bacon. Grind up the meat block, add some seasonings and a binder, let it set in a pan in the fridge before sending it to the smoker. It does look like some venison bacon I have made in the past.
• 

  New segment
  • Jonathon  

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  Jonathon I have had some IPA’S that will puch you in the face before your first sip, not an everyday drink but I do enjoy them. You can make the transition to the dark side by starting the habit of having at least one IPA a day and slowly increasing to the hoppier styles. Soon you will then learn to appreciate those complexities. Don’t hate, appreciate. LOL
• D

  #12 Meat Slicer
  • drbrown35801  

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  drbrown35801 I think you mean the Weston 2500 (https://www.waltonsinc.com/weston-pro-2500-chamber-vacuum-sealer) the main difference will be power of the pump and quality of build. The HBC, and vp215 are designed more with a small commercial application in mind. Nothing against the 2500, it’s a good machine for what it does but it does have limitations that the others wont. The advantage is you could buy 1.5 of those vs the cheapest of the other kinds so if it does need replacing its not the biggest issue in the world. But in general the 3 HBC ones we carry and vp215 are going to last longer, you just pay a lot more for them!
• 

  Snack sticks lacking seasoning taste
  snack stick seasonings • • Herb Manifold  

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  Thank you all for the excellent information. I will give less water a try and some sure gel on my next batch with a little increase in seasoning and see how it turns out. You all were very helpful!!!
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  Seasoning to match Kirkland Brats?
  • Alice  

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  Chef LOL 'I imagine NASA was an interesting place to work? No, cat was 26 lb mancoon mix and a pain in the butt, but I did grow pretty attached to him there near the end.
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  Slicer found
  • drbrown35801  

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  Jonathon A little more authentic pizza depending on the region of Italy,
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  fennel pollen
  • Chef  

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  Chef it involved lots of food, grappa, and a card came called bourré (which is cajun for “take his money”)
• 

  Hard Rolls for Wurst
  • TexLaw  

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  Here’s a pic of those 50/50 whole wheat rolls. I typically expect a dough with that much whole wheat flour to be stickier and a bit more difficult to handle than AP flour. If these were more difficult, they couldn’t have been that much more so, because I had no trouble with them at all (the overnight rise helps with that, too). The next time I try these (and I will), I’ll probably substitute bread flour for the AP flour to see if I can give them a little more chew. These are pretty dadgum good as they are, though, and quite easy.
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  What to make with bison
  • jeffreyf  

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  We eat Bison Bacon Burgers. The Ground Bison is mixed with 25% Bacon ends we grind and incorporate to make the burgers. Season and size according to your taste. They are excellent.
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  Philly Cheese Steak Brats
  • Macdogpro22  

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  Thank you everyone for your responses and help. I am going to make the brats this weekend using beef and high temp mozzarella.
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  Has anyone used an Adcraft grinder before?
  • Will P  

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  Will P Get the MG-1.5 #22. It has a detachable head.
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  live coupon code
  • tarp  

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  Chef thanks
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  July 4th Independence Day 2020
  • Chef  

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  Departing Contestant ENJOY!
• 

  Can't get into you livestream
  • Little Baby Teddy  

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  Little Baby Teddy Please reserve the Urgent category for processing issues. Personally I think Youtube has had some serious issues for the last 4-5 months but that certainly isn’t something we can do anything about.
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  Livestream today at 2:30 pm CDT
  • Jonathon  

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  Just a reminder for anyone who isn’t on our email list we are doing a Livestream today at waltonsinc.com/live where we will draw winners for June’s giveaway, another Acuvide 1000 sous-vide circulator, and since YET AGAIN May’s winner went radio silent on us we are giving away that meat processing kit! Austin also has some stuff to share with you guys. Go to waltonsinc.com/live at 2:30 to join us and to enter to win the last of the 3 Sous Vide Circulators and the re-draw of May’s.
• 

  Garlic harvest
  • beekeeper84  

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  It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.
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  Coupon code
  • twilliams  

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  Jonathon working now, thanks.
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  Cooking pulled pork for a wedding
  • twilliams  

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  I’ll add in that 1/2 pound of cooked meat per guest sounds like a lot when you figure in that they are sandwiches and expecting that you have sides. I would bet that you had a lot left over, but that might be just what you want. It’s a matter of how generous you want to be or what the client wants and is willing to pay for.
• 

  Need suggestions for podcast segment
  • Jonathon  

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  Jonathon I love it! I cannot recall the last time I said this, but I’m looking forward to Monday!
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  Air Fryer Steaks.
  airfryersteaks • • curtyboy  

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  curtyboy you Have me intrigued. May Have to try an Air Fryer Steak now! As for Browning an Insta Pot might be an option as ours has a setting for that.
• 

  Fire Brick
  • iowa arborist  

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  TexLaw the water pan would slow down the cook but it wouldn’t necessarily let the measured temperature. By having more moisture in the air the thermal processing will go faster as the evaporation energy coming off of the meat will be lessened.
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  Hot Salsa time
  • tarp  

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  For salsa I generally like a combo of fresh for texture and canned for the richer flavor
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  Sawdust
  • twilliams  

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  twilliams Just FYI we are going to be stocking the Cherry and Maple in 5 lb bags pretty soon, I realize that might take a while to work through, but when you’re done you know where to look!
• 

  Bill's Surprise Potatoes
  • TexLaw  

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  PapaSop It happened to me last week as well. A temporary issue that we will eventually fix but for the short term it is an annoyance!
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  4th of july celebration
  • twilliams  

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  TexLaw 4th of july at 5 pm…lol
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  Question on Walton’s Fibrous Casings **
  • delafanl  

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  Thank you Jonathon and Glen, your information was very helpful.
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  Colorado jerky seasoning
  • veman  

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  GalvanAP One of the biggest advantages to a tumbler with jerky is that it doesn’t need to be held overnight, it can go right to the smoker. This is because all (or most at least) of the nitrite has been picked up. So, if you had a ton of water left over after tumbling then you’d probably want to hold it still, but in general, you should have very little liquid left and you should be good to go right to the smoker!
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  Dry rub bacon cure no booster question
  • hawktalon99  

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  hawktalon99 Don’t lose your notes. I lost my recipe book that I spent years tweaking, not a happy camper. I am still in the rebuilding stage for several years now but I am getting back to the beginning. I started using Walton’s mixes and adjusted from there on some. Some specialty ones you just have make yourself. Good luck and end the hobby.
• 

  Shout out to Walton's employee's!!!!
  • SmokeDaddy  

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  Jonathon take the post to Austin and tell him the customer is always right!
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  Smoked Gouda Ancho portobello blend
  • 73Saint  

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     Well I did them today and they came out really well. Very complex flavor, different. But I like it. Look forward to firing up the grill and trying the links. Thanks for all the help!
• 

  Thermo pens
  • twilliams  

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  Thanks guys, we will look into carrying them, I know it has been suggested before, not sure it is possible but we will see!
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  Grills
  • Tex_77  

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  Tex_77 That’s unfortunate. I’ve given that company chance after chance (not too mentions hundreds upon hundreds of dollars) and they always seem to let me down.
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  Gravity Series Grill
  • jgabehart84  

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  TexLaw Sadly, thas been my experience with the numerous Masterbuilt products I have owned.
• 

  Stressed out
  • twilliams  

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  Chef I was going to post that very same bit. A lot of that research came out of Cornell.
• 

  Website Anomalies
  • PapaSop  

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  Looking Good this week. I better keep my mouth shut!
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  Spice grinder
  • s.a.m  

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  Fat Bob said in Spice grinder: You do know to use pulses to get a finer end product. Just turn it on and the peppers crush but then ride up on the bowl avoiding the knife. If youu’ve tried that and have a lot to do you might want to look at something like an electric grain mill. Most you can adjust to make as fine as you want. $270-$300 online I didn’t think of that! Use the pulse who would’ve thought!
• 

  Pickle loaf recipe
  • beekeeper84  

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  Jonathon once you’ve blanched it to remove the surface acid it’ll bind better to the protein. If you run it back to the grinder you’re just going to cut another surface area and release more acid so it won’t bind as well
• 

  Coronacation ???
  • PapaSop  

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  calldoctoday I always thought it wasn’t but I have read two articles recently that say that is exactly what they use just not out of the jar so people dont catch on!
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  Electric smoker help. Anybody?
  • Joe1  

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  I cannot help you with that smoker but i agree with get a new one. I have had a Cook Shack electric for 20 years and it is the bomb. it doesn’t have a fan but seals tight and is super insulated so you can smoke in the Kansas winter and still come out great.
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  First pickled Bush beans
  • tarp  

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  tarp The neighbors and my brother get their share but wife and I eat at least one a week. All kinds of different ways to fix them.
• 

  Do we have a winner?!
  • Jonathon  

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  Jonathon no its actually my account. I ended up with 2 accounts due to temporarily forgetting my pw and opening a new account and this is the account I prefer to use. Thanks
• 

  Blue is better...
  • Joe Hell  

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  glen 68!
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  #147 pork sausage binder question
  • hawktalon99  

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  Joe Hell I usually mix fresh sausage by hand as well, you just need to mix long enough for the seasoning (and water if you add some) to be thoroughly mixed in. Anything beyond that is too long.
• 

  Live radio spot at 620ish
  • Jonathon  

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  Austin First downvote I’ve ever done, I’m not Brittle, DONT MAKE FUN OF ME! I have to go home now, I am too emotionally distraught to continue!
• 

  Chambered sealers.
  • PapaSop  

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  I have the Vacmaster VP215 and got it about 10 years ago. I have replaced the oil and keep it clean, but use it for much more than household needs. I feel that it was one of my best investments. I do many dry goods like flour and grains, bulk spices, powder milk. I tend to buy everything from wholesalers and in bulk and keep food spoilage to a minimum. The professional looking packaging and labeling helps to support business growth, even for the small guy that just wants to do this more as a hobby. I very sound investment in my opinion.
• 

  Is Beef Stick the same as Summer Sausage (just without the ECA)?
  • IndianaJohn  

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  Excellent!
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  April's winner?
  • shaun martin  

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  Winner for the Primavac 254 was Eddy Robey, we have emailed him and are awaiting his response. Then for the livestream there were a few winners of some seasoning and sausage and 2 people won $50 coupons and one person won a knife sharpening where we will pay for him to send in his knives then I will sharpen them and send them back!
• 

  Waltons 11# Sausage Stuffer
  • Little Baby Teddy  

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  I’ve had it happen to me as well but I can always tell when it is going to do it, if something is taking a lot of effort to stuff then I know to back it off easy for a turn or so. You might check to see if you air release valve is functioning properly.
• U

  Shrink tunnel
  • ucbutcher16  

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  I’m not concerned about how to run it. I’m concerned about the quality.
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  What's this going to do to our rivalry Austin?!
  • Jonathon  

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  That sounds like a winner!
• 

  Recent order
  • BobbyMac  

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  Jonathon Awesome thank you for getting back to me so fast, not worried about replacement I know you guys are great. Just wanted to make sure everything was safe before I added it to my meat. Thank you for clearing that up!
• S

  binder forground chicken
  • smokin greg  

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  smokin greg Okay, if you are going to use both then I’d recommend the carrot fiber. You could use sure gel but I think that might be a little bit of overkill honestly.
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  Pork Brisket
  • Joe Hell  

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  Joe Hell That looks Real Good!
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  Coronavirus is definitely having an impact on business!
  • Joe Hell  

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  PapaSop That’s where Seaboard is headquartered. The pork most likely came from Guymon, Oklahoma.
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  smoked wild turkey breast recipie
  • oldfitter54  

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  Jonathon Wild Turkey is always good to drink! Gobble Gobble!
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  Pro Series #22 and #32
  • PJohn  

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  akdave And on smaller ones it can even be really hard with that. Recently I tried stepping down from my 22 to an 8 and was VERY unhappy with how long the second grind on 1/8 plate took and the quality of the meat. I had the meat almost frozen between grinds also.
• 

  Podcast
  • Tex_77  

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  Tex_77 Joe Hell We might be willing to do a trade of goods, but I’d try to sneak in a helicopter hunt into the deal!
• 

  Chambered vacuum sealers
  • PapaSop  

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  PapaSop I can tell you that the PK 100 is nice. I’m still learning how best to work it, but it’s just the same sort of thing one goes through when learning a new vehicle. Yeah, the Primavacs are pretty sexy. Definitely on my wish list.
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  Potato Sausage question
  • BettyWNC  

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  Probably why poaching from 150 to 180 deg F. is recommended
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  Scales etc...
  • Tex_77  

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  Yeah, that’s the big advantage of that scale, up to 500 grams (17 oz) it weighs by the 1/10th of the gram and it seems really accurate. We are going to try to do some smaller batches with sodium erythorbate with this scale.
• 

  If you’re looking for something good to watch while locked down
  • Jonathon  

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  Tex_77 Just finished next series of Chef Show with Roy Choy and John Faveruax. I’m a huge fan of Roy’s, would love to get to his place to eat. John just worships the ground Roy walks on and they have become friends after filming the Chef movie. very cool story.
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  Sounds of Spring
  • PapaSop  

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  Jonathon
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  are seasonings interchangable
  • ginsu14  

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  Jonathon Thanks Jonathon, Will give that a try with the Willies next fall. Presently have 2 freezers full of venison goodies. Thought you might want to hear that lakes in the Clark, SD area are up 5 to 6’ right now. Should be some great shallow walleye fishing coming up soon.
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  Easter
  • Tex_77  

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  My Prime Rib pictures from yesterday are in the “What did everyone cook today” thread.
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  Low temps using a kamado style smoker
  • Stats77  

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  Jonathon i refueled the Primo today and still had half a load of charcoal left over from the last 8 hour plus cook.
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  Soups and Stews
  • Tex_77  

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  Parksider coming in hot!
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  March drawing
  • s.a.m  

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  PapaSop I am sure Jonathan took it in the humor it was meant to be!
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  Injecting beef tenderloin.
  • PapaSop  

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  Parksider, good advice, resting is the key. Most meat taken to USDA temp guide while still cooking renders them almost inedible with a finish temp 10 or so degrees above safe IMHO Way better to remove from heat 5-10 degrees below and allowed to rest to finish internal cooking
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  Hatch green chilli
  • beekeeper84  

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  Departing Contestant I agree lard biscuits,lard pie crust I didn’t get fat on accident lol.
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  Sort the seasonings
  • TChaps  

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  TChaps It’s been discussed a few times. We’d like to create a list somewhere on meatgistics with different proteins where we would create a list of our favorites and then people could add theirs as comments. Is this sort of what you had in mind?
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  Snack stick day lol
  • beekeeper84  

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  I have been cutting my snack strands double the length I can hang in my smoker with out the ends being too close to the heat source and always keeping the length divisible by 4" or 5". When finished smoking I then cut them in either 4" or 5" length then my Dear Wife vacuum seals them in pint size Pre-cut VACMASTER vacuum sealer bags in our home sealer as we do not have a commercial sealer. She has had tremendous luck with these bags and gets almost 100% seals that last. With a home sealer we have never had much luck going over a Quart bag for dependable seals regardless of the brand of bags. Can’t wait till I can get a commercial sealer. I also love using scissors for trimming my smoked products
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  Something we forgot during the livestream!
  • Jonathon  

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  I would love to make both Pepperoni and Landjaeger or even a German Knockwurst.
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  My other passion
  • beekeeper84  

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  beekeeper84 check with any candy making companies you might have near. They store liquid sugar and have to clean their silos. Most of the time the pump the waste down the drain. Brown and Haley here took the waste and gave to beekeepers to feed their bee’s saving the bee’s plus reducing disposal costs.
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  Shipping Summer Sausage
  • ctraymond  

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  Jonathon Well I added both (Sure Cure and Sure Gel), and the Encapsulated Citric Acid. That was my main concern was the self life in case it did thaw. I will go with the freeze, insulate, and ice pack approach.
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  Go team orange!
  • Joe Hell  

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  Sorry to hear that. I hope he gets over the virus soon and that his family is fine too.
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  New to Waltons
  • TChaps  

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  Fun fact the private equity firm that is invested in Masterbuilt is also an investor in Kamado Joe.
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  Does anyone have the ratios for seasoning and cure to meat for the tons unit sausage seasoning??
  • TyC80  

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  Jonathon thank you very much. That is about what I came up with as well. They will be hitting the smoker soon. We ll see how I did!
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  Cured summer sausage casings becoming loose.
  • noting  

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  noting Ghosting is the issue that happens sometimes with jerky/dried sausage where everything looks fine at first but then a white powdery substance starts appearing on the surface. It can happen on a jerky with almost no moisture and in a vac bag, that is how you know it is not mold. Some people say it is Tyrosine that is forced out of the meat, some say salt. Texas A&M has a great quick breakdown on this https://meat.tamu.edu/2013/01/22/possible-causes-for-white-film-on-beef-jerky/
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  Lockdown crazy
  • BobbyMac  

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  I didn’t even think about that, but we have an event this summer that it would be useful to have around. It is interesting how how life has come full circle from watching ‘the old people’ in my family making foods based on the seasons, moving on to convenience food and now back doing what they did and wishing they would have written down more recipes and I asked more questions. It has been an great learning adventure especially when you nail the recipe that brings back memories.
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  Best Burger Grind
  • skibumben  

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  Well, it depends on what you are grinding it for.