Dfryer I have tried numerous sharpeners and it is by far the best.
I got back in town late last night after a way too short weekend to east Tennessee. Part was for relaxing in the mountains and part was to visit family. With the intent of spreading the Meatgistics gospel while visiting family, I visited my cousins newly operational meat house in Baileyton, Tennessee. They built the slaughter house after having problems getting their own beef slaughtered when COVID hit. They have been open for a little while now and are swamped, doing only custom beef at the moment. What started as a part time venture a few times a week, has turned into a full time occupation. As I walked in the front door I took this picture.
They are already on the right track and already a Walton’s customer. I did preach the advantages of using Meatgistics, he said he has looked at it, but doesn’t have the time for anything but work and sleep right now. They are working 7 days a week and not much free time. Their plans for the future are expanding into the retail meat market for their community. They are definitely doing it right and the building was awesome to tour. Its going to be a ton of work, and I’m praying for their success and time to become part of the Meatgistics community.
Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
I’ve got a question concerning hanging a deer. I’m hoping someone can settle our discussion.
If a person kills a deer, does all the Proper field dressing cleaning of the cavity etc then hangs it. It hung for a couple days then we had some very cold nights (20°) and it didn’t warm up much during the day. More than likely the deer froze. Hide was left on the carcass. As that deer thaws is it still good to work up and process.
If I’ve left any needed info out feel free to ask.
Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
I’m going to go out on a limb and assume many of you are like-minded to myself in that you not only find enjoyment in meat processing as a hobby but also the connection to a sense of self-reliance that the skills we’ve developed and equipment we have obtained brings to us and our families. It’s a good feeling to know that you are working toward a life that is less reliant on other people, services and the status quo of modern day living.
Some may call it prepping, I wouldn’t consider myself a prepper….but I’m not living in an ignorant bliss of unawareness either. You may call it self-reliance or homesteading. Whatever you call it and wherever you land on the spectrum, I wanted to share with you what I’ve been working toward for my family and friend circle and am looking for others to share their ideas and methods if there is interest.
In the last year, my family has moved from a town of 200, previously had lived in a town of 7K-ish to a 12 acre piece of land of our own. It’s mixed vegetation of grassland and wood lot about 50/50. There is a spring fed pond and our place is at the dead-end of a dirt road. We got lucky, really lucky. A PA owned the place with plans that fell through but that’s another story in itself.
House was a mess and a lot of work to get it to where it is today, with more to go. Anyway I like the idea of working toward self-reliance. We keep a well stocked pantry, we harvest game, we buy family beef and have plenty for each year. I have a well and septic system and most appliances are electric with a few propane exceptions. Working toward adding a fireplace and wood burning stove. Solar is on my mind as well. Maybe not full capability but a supplemental system that could run a select few circuits would be nice if a fully sized system was too expensive. This spring I got a few ducks that we collect eggs from daily, the pond has some panfish and carp in it so far that I’ve caught. There is an abundance of wildlife and foraging resources (several mushroom species, sandhill plumb, prickly pair fruit. We broke ground for a garden but I think it is too shaded. It has not done very well. Planning on changes there.
I’d like to add a small orchard with some
Apple trees, a grape vine or two, black berries, blueberries and the wife wants a peach tree even though winters are hard on peaches here.
I have an un insulated shop next to the house as well and have been hitting up auctions to fill it will items that help me to be more self-reliant. An old welder, drill press, chop saw and some carpentry tools are where I’ve started. We have an ATV that we inherited. In the shop I am planning to partition off a corner and insulate it and finish it out. It will be my home processing plant/hobby kitchen. I hope to start that this fall when I finish an ongoing bathroom remodel that I’m working on for my wife.
I love to travel as well and want to work toward a lifestyle that allows for more travel experiences with my growing family. My wife and I are very much in the working class, I hope we are able to inspire others who are wanting to build a similar path.
I’d like this thread to serve as a resource to share what we’ve implemented/experienced and learned along the way for those who may be working toward or who may have achieved a higher level of self reliance.
I know I have discussed it a few times on the board but my Sunday’s start around 6am with rehearsal and last till about 1pm. My job, as a sound engineer, is to make sure that the audio works flawlessly and that I mix and mitigate anything that would make the church experience worse.
This is my view every Sunday. It pays to be a geek sometimes!
Been looking into getting a new smoker. Want a heavy wall, offset stick burner. The Big Box store one I have is about worn out after ~10 years. The fire box burner out and welded in a patch but…they are too think and don’t hold heat in Colorado’s winters.
I’m currently looking at the Yoder 20" Wichita and the 24" Kingman. A 30" would be nice for the volume to help stabilize temps more but I’d have to go back to work to afford that. NOT going to happen! LOL
Not into verticals, electrics or pellet poppers. To much good wood around here to use.
Something we are doing to help BHA out on October 20th. If you are gonna be in the area and want to learn how to make sausage (lets be honest, you all already are more advanced than what I will be going over) or just have some fun stop on by!
Join Kansas BHA Chair Kurt Ratzlaff and Jon Tremblay from Waltons as we discuss how to make the best sausage you have ever made. We’ll discuss making everything from fresh sausage to snack sticks to summer sausage. And we’ll actually be making and sampling various sausages with venison, beef and pork. Learn the ins and outs of using those different kinds of meat to make your sausage.
This will absolutely be an interactive event, so bring your questions, and get answers! Seating will be limited to 50 attendees so that everyone can participate in the discussion. Make sure to RSVP as soon as possible!
October 20, 2021 at 5:00pm - 9pm
3639 N Comotara St
Wichita, KS 67226
Google map and directions
Kurt Ratzlaff · [email protected]
I have been trying to buy some smokehouse cleaner for over an hour. Every time I enter all of my information and hit “Submit order”, my credit card info disappears and I have to start all over again. After a few attempts, I am no longer comfortable putting in my credit card again. Something seems very strange. I just wanted Jonathon and Austin to know what is happening on their web-site.
Have you ever been frustrated with the amount of mince left over in the elbow of your stuffer? Well I have.
A week or so ago I posed the question on the board and got some inspiring response. As a result, and based on my background as a physical therapist, I took the suggestion of a “sacrificial bolus” and found a reusable alternative. I did some quick research and ordered some thermoplastic rubber stress ball and low and behold my problem was solved. The [email protected] are BPA/phthalate/latex free, are soft enough to conform, but also resilient enough to be squeezed by the stuffer without breaking apart.
Anyway, I made some snack stick this past Sunday and they worked like a charm. I bottomed out the piston, retracted it, pushed the first ball in the mince, bottomed out the piston again and added 2 more (same process). I should add that I did clean them with soap and hot water and sanitized it with a diluted iodoform solution (before and after).
Enjoy the pictures!
I would like to thank Jonathan and Curtis from Backwoods Hunters & Anglers for last nights event.
It was a great hands on presentation with open questions and answers as actual sausage and snack sticks were being made.
I think what really made it work for me was the mix of attendees including some who had never used a stuffer to others with hunt to freezer experience. That made for great questions and follow up with everyone learning something along the way, I know I did
Jon gave a tour of the facility and Curtis talked briefly about Backwoods Hunters & Anglers mission which is to clean up our rivers and public property
He pointed out a recent cleanup of a small stretch of river in which they removed a dumpster worth of trash, over 100 tires and a complete automobile!
I congratulate Waltons for being a supporter of organizations like BHA
Walton’s recommends their Special Meat Binder a blend of milk product and Sodium Phosphate in their sticks and other cured meats as in Summer Sausage.
Walton’s also recommends Encapsulated Citric Acid for a desired tang. in the same products.
Both of these are used at the same time.
The Phosphate achieves it moisture retention properties by “Raising” the PH.
The Critic Acid achieves its tang and other properties by by “lowing” the PH.
How can these two, one raising and one lowering PH be used at the same time?
So disappointed. My PK100 just stopped working today. It is older. But have never had an issue before this morning. Went right up to temp. Then shut off normally. Went back to temp once more then on shutdown. It would not heat up again. I just cleaned the sensor. So I have no idea. What an embarrassment having to finish my porkbutts in the oven with minimal smoke added. Guess I will shove it to the curb. I’m disappointed. I guess it is asking too much to just have things work the way they are supposed too.