General

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  Grilled frozen pizza
  • PapaSop  

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  @Joe-Hell lol
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  ??? 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
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  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
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  Rueben brats
  pigman34 • • pigman34  

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  @djc51 Thanks. It does. Trying to get more info since my last grainy batch.
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  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…
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  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!
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  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!
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  Grills
  • Tex_77  

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  @Parksider Amen to that. Weber and charcoal all the way. Always has been…Always will be!
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  Lean to Fat ratio for Venison and Elk Snack Sticks.
  • markgolding  

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  @mccullen Thank You. I will give that a try.
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  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.
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  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
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  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!
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  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?
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  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!
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  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.
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  Sous Vide vs. Reverse Sear...
  • Joe Hell  

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  @raider2119 Looking back at this, the one NY strip I did was excellent after the SV. The rib-eye not so much. Perhaps not actually having a Sous Vide cooker and doing this on the stove was just to worky. The other thing is planning ahead. An 8-10 hr SV cook is something I just can’t wrap my head around. If I end up buying one of those cookers I’ll give it another go. The whole concept makes total sense but kinda like teaching an old dog a new trick. That’s why I like this site. All kinds of new tricks and ideas.
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  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?
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  Meat Vaca Day 1
  • PapaSop  

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  @Jonathon Wow. Thanks.
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  This topic is deleted!
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  This topic is deleted!
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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
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  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
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  Need suggestions and opinions
  • twilliams  

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  @Jonathon I glossed right over the Willie’s but would agree!
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  Turning an old ceramic lined stainless steel freezer into a smoker
  • Dave R  

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  @RandyNight Thanks for the link.
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  Goose polish sausage
  • scottwaltner  

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  @Jonathon thanks or all your help Jonathon, I will send photos when I get them stuffed.
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  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!
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  Recent order
  • twilliams  

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

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  @Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again
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  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.
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  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!
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  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.
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  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!
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  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
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  Injector, Pa's and the rest arrived.
  • PapaSop  

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  @Jonathon Yep. I see that now as well. Could be just a manufacturing thing. I will still reinstall to the piece they came off of since it’s formed to that. @Drseibert . I thought about rubbing a little white oil on those rings during assembly and will do that from now on. Won’t hurt them. @Joe-Hell . Get those rings in dude.
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  Carrot fiber
  • msalmon  

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  @unclebill Those look great, thanks for posting them! Can’t wait to get home tonight and eat some pizza brats!
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  Cherry Hickory Ramano Rub
  • veman  

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  Good to know, thanks
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  Injecting beef tenderloin.
  • PapaSop  

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  @Parksider Thanks for the info. I agree it must be highly unlikely. As far as injecting a tenderloin…probably not. There are some sacred things. My mind was wondering thinking about that injector. Always let my beef get to room temp. before grilling. Have done both ways of searing and both work great. (NY strip & shrimp last night) @Jonathon That black bull should arrive tomorrow, can’t wait.
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  Pa's Black Bull Marinade
  • Joe Hell  

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  @Jonathon OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April.
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  Pepper and garlic jerky sesoning.
  • PapaSop  

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  @Jonathon Nope. Not at all. Makes sense. Thank you sir.
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  Frying Venison Steaks
  • deplorablenc1  

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  @Joe-Hell I decided to finally get back in shape a few years ago, luckily my wife decided to do that at the same time so we motivate/compete with each other, we get up every weekday morning at 4 AM to go to the gym! She is FAR more dedicated than I am though so (lucky for me!) she is the one in better shape in our marriage! As for food, I do a lot better on low low carbs and I seem to do best when I am in ketosis but the issue with that is I keep knocking myself out of ketosis with my protein consumption as through some process I am unaware of your body changes proteins into glucose. Darn bodies are double-crossing us! We did our blood levels through some guy who came to her work last year and I was basically perfect in everything and I don’t have any symptoms of anything that would make me think I need to go to a Dr to get anything checked. I 100% agree with you on pharmaceuticals being something to avoid. Everyone wants a pill when mostly what they need is to eat better and exercise! Good job on getting your health on track, it always pays off in the long run! @deplorablenc1 Lol boycotting avocados! I’ve been trying to fit more water in but recently I have developed an addiction to Diet Canada Dry Gingerale!
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  First time fresh sausage, jerky and comfort food.
  • PapaSop  

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  @deplorablenc1 Yep. We’re on the same page.
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  Catalog
  • deplorablenc1  

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  @deplorablenc1 Crap! I was just bragging that I actually ordered everything on my list and didn’t forget one thing…Then you went and mentioned Willie.
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  April Giveaway
  • deplorablenc1  

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  @deplorablenc1 Apparently it is a caching issue on their end so it should fix itself soon(ish!)
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  Vacuum Sealers
  • deplorablenc1  

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  I bought the vacmaster vp215 three years ago and we love using it. We package all our meats and veggies using this. I use several different sizes of bags and buy them in large amounts and the savings are huge. You can even do stews or any thick sauce foods since the chamber has a sloping bottom.
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  Sausage vs Brats
  • unclebill  

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  ‘Sausage’ can be prepared in a fresh style or dried/aged. Brats are fresh sausages. Both will have specific seasonings that are used traditionally. Both are tasty!
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  Masterbuilt 40
  • Joe Hell  

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  @rhjbarney I will try that someday! There are some truly ambitious home builds on this site. You do great work!
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  Curing Chamber Ammonia Smell
  • deplorablenc1  

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  I asked the question yesterday on the live chat. I wanted to follow up with something I found: Molds also oxidize lactic acid as well as other acids. This action produces ammonia which just happens to increase the pH. So, apparently this is a normal occurrence. My first batch had no smell but this time it did. The real test will be when I weigh some this weekend and taste it.
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  Navigating
  • blackbetty61  

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  @blackbetty61 That would make sense since the proteins haven’t been broken down as thoroughly as they would be with a second grind. Hope it turns out well and I can’t emphasize super cold meat enough, it is a huge time saver on a second grind!
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  Messed up Snack Stick Tip
  • deplorablenc1  

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  @deplorablenc1 another tip to help that out is to use a sausage pricker and prick all your sausages (do NOT prick the top part where they will behanging over or they will split). But this way in the off chance of poor protein extraction the fat can at least render out of the casing rather than build up inside.
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  just a few things about me and home processing
  • no_eyes_processor  

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  @no_eyes_processor That is an awesome new name! You have done a lot of impressive stuff and kept pushing and trying new things and that is great, we are happy to have everyone on this board but you might have the best “story” of anyone I know of!
• 

  Sauerkraut
  • deplorablenc1  

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  @Talleyho4 awesome! I hope it works out for you!
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  Gigawatt!
  • Joe Hell  

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  @deplorablenc1 I pulled mine around 150 and threw them directly into the tank. I should have payed closer attention to the exact time but I think they were in there for about 45-60 minutes. I blame the rum for my memory loss.
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  Meatgistics T-Shirt
  • deplorablenc1  

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  @Austin thanks Austin. I will still buy a hat to start!
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  Cannibal Salad
  • deplorablenc1  

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  @jonathon you need to try making this. I am telling you this is some of the best snacks I have ever had! Everyone that stops by when i have it loves it and starts making it.
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  Papinkis in NC
  • deplorablenc1  

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  So this fall I was out hunting in NC and found some papinkis! I grew up picking mushrooms in PA and was beyond thrilled living down here now knowing I will still find these tasty little treats!
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  Nitrate free Hot Dogs... How to keep good color??
  • Craig Holbrook  

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  @craig-holbrook Depending on the usage it might or might not add flavor. I know that paprika is either banned or heavily frowned upon by the USDA in cured products because it can color the product a similar color without being properly cured. That might actually be your best bet as what the USDA says doesn’t apply to you and the reason they banned it is exactly what you are trying to do! If you look at the ingredients of Chorizo you can see that all the major ingredients have a coloring function as well.
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  Bratwurst Apple Butter
  • kevine  

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  @kevine Okay that makes a little more sense! It obviously has a lot of sugar in it, most seem to include cinnamon as well, nutmeg, All spice and cloves. Now that I am typing out those ingredients they sound like a good mix for a sausage don’t they? Would obviously have to add a lot of salt to aid in protein extraction and to increase the taste of the other ingredients in the meat but one of my favorite seasonings is the Apple Bratwurst so this might end up being very tasty!