General

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  New user question.
  • colomeatcutter

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  As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

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  Ringed Bologna
  • Paynester

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  @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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  High temp cheese
  • Robert Tartaglia

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  @Robert-Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less.

  The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form.

  Let me know if you need anything else!

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  Snack Seasoning
  • 21cedar

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  @21cedar Right now there isn’t any way to know. If you want to send me some requests I will let you know. It might not be a bad idea for me to go through all of them and list out on the website if the particle size is Small, Medium or Large. For now though just send me shakers you have questions on.

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  Burger shrinkage problem
  • Tomg

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  One other thing you can do to help burger shrinkage is put a thumb indention in the middle of the burger. It won’t stop the shrinkage but it will be a very noticeable difference next to one that doesn’t have an indention!

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  Bone Marrow Update
  • Denny

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  I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested.
  The recipe in the video looks and sound super will try and can’t wait!

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  can't post on your contest after watching candy will it bbq?
  • mswoody6.4

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  @mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.

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  Monthly Give Away?
  • Gary T

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  @Gary-T Nop, you did not miss it! Once we draw the winner (usually in the first few days) we attempt to contact them via email. Once they have responded we will then add the winning entry to the bottom of https://www.waltonsinc.com/win.

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  Jerky Blaster Trick
  • Gary T

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  @jonathon Hey Jonathan thanks! That little plug is hard as a rock when it comes out lol, I’m sure the bread would work for your aplication as well, also the dog loves it.

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  Mixing Cure & Seasoning
  cure seasoning jerky time • • Gary T

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  @jonathon Thanks much Jonathan, well if that’s the case it’s a no brainer NOT to mix in the cure prematurely. I’d hate to waste a good batch Jerky cause the cure didn’t work. Thanks again for the great info.

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  Carrot fiber.
  • dc2lane

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  Thanks for the help!

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  Carrot fiber
  • msalmon

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  @msalmon Good question, It would be 26 times it actual weight. I just took .5 of an oz and added 13 oz of water and it bound it all intoa paste like texture.

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  Getting Going #2
  • Forkinpork

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  @Forkinpork I see all of your message. I’m not sure what could be causing that, what browser are you using? I doubt that has anything to do with it but I’ve never had an issue using Chrome.

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  Getting it going
  • Forkinpork

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  @Forkinpork Message came through but not the question? If you can’t post the question feel free to send me a chat by clicking on the chat function in the upper right hand corner.

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  Ham Netting
  • mdseaside

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  @austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
  placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.

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  Mexican chorizo
  • marctrejo

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  @jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx

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  Chicken brats
  • stan

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  @stan
  I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
  If you just twist link and cut, the ends may open up a bit as you cook.

  For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.

• G

  vacuum sealing and managing frozen food.
  vacuum sealers freezers nd frozen foods • • gerygaub

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  @gerygaub Anything we can do to help, if I ever come across a sequence that will reset factory settings to this I will let you know!

  Good luck on the hot dogs, I look forward to seeing the pics!

• R

  Hog Rings and Hog Ring Pliers
  • raider2119

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  Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.

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  Who won the March giveaway ,don't see it posted?
  • tarp

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  lol, just knew it wasn’t me…

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  This topic is deleted!
  • JohnHale

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  Jalapeno wieners
  • enovotny

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  @enovotny I always use dehydrated flakes, it is just easier for me than cleaning the jalapenos. For those you would rehydrate them at a ratio of one part flakes to 5 parts water and then add between 3% and 6% of the weight of your product. It gives a good jalapeno flavor with a little kick of heat.

  Of course plenty of people use fresh jalapenos as well. You can do the 3-6% but I would start with trying 3% and dial it in from there.

  Let us know if you need anything else!

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  Jerky
  • tabmitch

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  @tabmitch Yes, you can do that, the cure needs to be held about 12 hours and not much longer than 18 hours so as long as your process has you finishing your first batch in about 6 hours you are good to go!

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  Gloves
  • harpo79

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  @harpo79 I like to use the 10 Mil HD Orange Nitrile Gloves they have good grip, are comfortable and thick, I’ve never torn any of them while mixing or doing anything else.

  Anyone else have a preference?

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  Apparently I messed up when I signed up here.....
  • raider2119

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  @raider2119 Thats interesting that it is showing you that because under the email address you have for this meatgistics it is showing that you did get credit for watching that. Currently it is showing you have credit for at least this video, the daily bonus entry and the entry confirmation. I’ll send you a message with that email address so you can confirm it. Hope this helped!

• A

  Smoked hard boiled eggs????
  • angel4us

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  @raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting.

  Once I try this I will let you know how it turned out and thanks for the instructions!

• R

  Horizontal Stuffer
  • raider2119

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  Austin; I have not seen what I consider to be a serious, quality horizontal stuffer either,

  The stuffer I purchased was a cheap $35 stuffer… it has no gaskets and meat does tend to force past the piston. Also the piston tends to score the inside wall of the stuffer as it is used… Additionally, it has no air release valve on the piston… The stuffing tubes and front face of the stuffer are plastic, and while they are holding up for now… I expect they will be the first things to give out in a couple of years… That’s all the negative stuff…

  On the positive side, the stuffer can be attached to virtually any surface, thus stuffing can be done at a table where you can sit down while doing it… 1 person can easily crank the stuffer and handle the filled casings coming off the other end at the same time… in fact, I find doing a 1 man operation is easier since you can instantly adjust your fill speed, by feel, at any time without having to interact with another person…

  Having used both horizontal and vertical style stuffers at this point, I am totally sold on the horizontal style…

  KnucklHed BBQ: Thanks for the offer… I actually have an 11 lb vertical that is too big for me for day to day use… I only have a “home size” sink, so it’s a hassle to wash and clean larger equipment, and since I generally just do small batches, usually not more than a single butt at a time, the 5 lb size is usually adequate… So, while I’m sure I’ll still pull out the bigger stuffer from time to time, I actually would prefer to stick with a 5 lb stuffer… (possibly if an 8 lb unit were available, I might go for that…)

• A

  Using brat seasoning for jerky?
  • angel4us

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  @angel4us Great question! You can use any seasoning like a Bratwurst Seasoning that is designed for a fresh product for a cured product like Jerky or Snack Stick Seasonings as long as you add the cure. The same is true vice versa as long as you do NOT add the cure. This is part of the reason that we do not have the cure mixed into the seasonings and instead have it in a separate package. Just go into it knowing that often if you use a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste, which isn’t necessarily an issue depending on your preferences!

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  Smoked meat stabilizer?
  • angel4us

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  @angel4us
  Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey).
  You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though.

  Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch)

  It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages.

  You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.

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  ?50grain vinegar????
  • angel4us

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  @angel4us
  50 grain vinegar is the same thing as 5% acidity vinegar. Typical distilled white vinegar from any grocery store is usually right at or around 5%. If you already have some white vinegar at home, it probably is 5% acidity (and it should list what % it is), and if not, it should be super easy to find at any grocery store!