General

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

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  I tried it again a few minutes ago with a capital L and it worked. Thank you for responding.
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  Drink of Choice
  • Tex_77  

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  mdseaside Yeah, been trying to convince my wife I need a daily dose as a Covid 19 preventative As I stated chloroquine is synthetic quinine
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  My other passion
  • beekeeper84  

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  beekeeper84 I don’t have an issue with them, pretty much a dog person myself. Used to have hives up here, but we would lose 50-100% after winter, not to mention the spring bear awakening.
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  Sounds of Spring
  • PapaSop  

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  Kyle I lived in Superior a lifetime ago. Attended UWS, left there in 1983, we have been back a few times over the years. Snow banks around our place in the UP range 3-5 feet. I hear that Marquette is close to snow free except for the plow hill’s. I suspect that it is the big lake effect. I will be doing the same here, boiling, bottling, curing, grinding, stuffing, repeat.
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  Low temps using a kamado style smoker
  • Stats77  

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  Jonathon I just had it loaded by 3/4 full with charcoal, the big drop is when I opened the lid to take the chicken off. I haven’t checked to see how much fuel is left yet, but I’m thinking it probably ran through a good portion of it.
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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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  Coronavirus is definitely having an impact on business!
  • Joe Hell  

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  Joe Hell Man that’s rough. Sadly we are going to see more and more of this, or I am thinking we will, who knows, maybe people will surprise me but no matter how much most f us come together there are always going to be people who only look out for themselves.
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  Something we forgot during the livestream!
  • Jonathon  

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  Pickled Summer sausage
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  Snack stick day lol
  • beekeeper84  

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  I think that batch was 80ish
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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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  Website Anomalies
  • PapaSop  

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  PapaSop normally when this happens it is because the caching by twitter isn’t updating but this time it was because it was never changed, sorry about that!
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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.
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  Mid-Month Livestream
  • Jonathon  

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  Jonathon If I get a chance to get away I’ll try to call in!
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  Most unique/remote restaurant you have ate at
  • Tex_77  

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  YooperDog I’ve done the River Walk, but it was back in my younger day. I do want to get down there soon though. May try and make it there this summer if we got to Kerrville.
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  Is Beef Stick the same as Summer Sausage (just without the ECA)?
  • IndianaJohn  

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  eimalicious Yes, Encapsulated Citric Acid helps with shelf stability by lowering the pH and making microbial growth much harder. However, if your friend’s summer sausage molded from the inside out I think he has more than 1 issue! My guess would be that he added an ingredient that wasn’t prepared properly? IndianaJohn Makes a good point, even with cured and lowered pH meat snacks, the deep freeze is the best place for them if they are not going to be eaten within a couple of days.
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  New Seasonings
  • Jonathon  

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  Alright, they are up at waltonsinc.com/new they don’t have pics yet but you can look at descriptions! Austin Yeah almost all the marinades are 12.5 lb batches
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  Soups and Stews
  • Tex_77  

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  craigrice Craig, That sounds good too. The trick to the Gumbo is the Roux.
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  taco sticks
  • craigrice  

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  Joe Hell Jonathon as always thanks for the good advice
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  Hickory syrup
  • 21cedar  

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  21cedar I’ve never done anything like that. I’d imagine it’d give you both some sweetness and some smoke? My worry would be how much sweetness? Simple Syrup can be overly sweet for meats!
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  This topic is deleted!
  • AaronSilves  

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  Pro Series #22 and #32
  • PJohn  

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  PapaSop Thanks! Looking forward to when these get in stock again for sure!
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  Casing questions
  • fallflight  

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  I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.
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  WAAAAAY Off Topic
  • Jonathon  

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  We use that all the time. Keep the ingredients on the shelf all the time. Dog can sleep in your bedroom the same night. Bruce
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  Sasuage making with the boys!
  • beekeeper84  

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  craigrice 11# is the way to go. I have a 5#. It works great. You just fill it more times. But an 11# Is better, because I usally, make no less then 10# of meat at any one time.
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  New Seasonings!
  • Derek_D  

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  Derek_D You’ve chosen a few awesome ones! Apple is incredible and gets overlooked all the time cause “Apple” isn’t all that exciting! Hab Mango is a favorite of lots of people here. Philly has become a lot of peoples “go to” brat, you can eat a lot of them, which isnt always true. More than 2 habanero mangos isn’t always the best thing and Hatch Green Chili is probably the best thing Excalibur has done in recent years (though I feel that way about lot’s of seasonings!) Good luck with your inspector!
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  sanitising
  • craigrice  

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  Tex_77 I had it one time when I was still trucking was at oak grove mo. ta bought some grocery’s for my truck it had a fridge. micro and everything else bought a premade micro sandwich spent the next 3 days sick
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  Air Fryer Brats
  • Brianh  

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  Tex_77 I can’t get her to even try Turkey, JUST chicken and mostly only chicken breasts. I still see this as a win for me!
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  Vodoo Ranger IPA brat
  • IVERYAN  

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  IVERYAN I’ve only ordered samples direct but that is for food service only as far as I know. I would think there are other puree or concentrates you could find at the store…that or make them yourself.
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  New Brat Seasoning Coming!
  • Jonathon  

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  calldoctoday Yesterday we were sick of meat by the end of the day…Maybe it was all the Rib Eye, Tenderloin, Ham, cured meats and sausage we ate. I’m not complaining though!
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  Made me laugh
  • Jonathon  

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  Schedule Upgrade at 9 AM 2-25-20
  • Jonathon  

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  Probably should take away my privileges as I am unsure what “priveleges” are? I really don’t want to get into a “who makes more spelling/grammar errors” fight with Austin though! If anything he should take away my privileges to change the color of groups…
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  Hog Jowls Indeed!
  • Choripan1  

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  Choripan1 I regularly make Merguez at the shop that is loosely based on a recipe I found in a book. The proportions in the book made an unreasonably salty product in my opinion. I use a Harissa seasoning based on their recipe but about 1/4th of what they call for. When I get a chance I will try to post the recipe.
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  Thanksgiving Leftovers
  • Tex_77  

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  @joe it is! Got a little bubbly but that’s a good thing it seems! We should have something nice in the next few days!
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  Grills
  • Tex_77  

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  Many pellets use fillers that can lead to more ash
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  Making 9kg of Salami
  • skibumben  

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  skibumben Man those look GOOD!
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  Come see us at Pheasant Fest for FREE!
  • Jonathon  

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  Joe Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!
• N

  smoker issues and questions about pk100
  • no_eyes_processor  

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  twilliams Yes, no_eyes_processor not only has an awesome sense of humor but he keeps at it and churns out good stuff!
• 

  Color War
  • Tex_77  

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  Huh maybe it was orange initially? It’s not now though!
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  Grinder comparison help
  • Njlungbuster  

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  I have used a #12 for years and love it but wanted one with a bigger throat and just got a great deal on a #32 Weston Butcher series and was ecstatic About its performance. I think it cut my grinding time in 1/2 and the performance with an 1/8 plate was exceptional. I really wanted a 2hp #32. but the price was nearly double the one I got.
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  christmas dinner
  • craigrice  

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• 

  Stuffing the next day?
  • Choripan1  

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  Snack stick seasoned meat gets really sticky the longer that it sets and could be really tough on your stuffer to push that stuff through the smoker the next day. As others have said, the fresh sausage or even summer sausage would probably be OK. But, trying to push that sticky mix into snack stick casings would be a bear. I really like to stuff all of my sticks and sausage right after grinding/mixing and then let hang overnight which allows the casings to dry out a bit prior to going in the smoker. Obviously if you use the encapsulated citric acid, you need to stuff and smoke pretty quickly or the ECA will burst and mess up your batch. Last weekend, we did grind up 250 lbs of meat on Friday night and let it set (covered) in our garage (nice and cool in ND), then mixed and stuffed the next day.
• T

  Citric Acid and snack sticks
  • Todd Phillips  

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  Thank you very much
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  January meat run.
  • PapaSop  

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  Part tres??? So the “Beast” is a bit much to lug around. Needed a better solution. Picked up a rolling cart, added a riser and made it mobile. Much easier to move around. Easily move from storage room to kitchen or even outside. If it ever gets above zero that is.
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  Good Sauerkraut
  • akdave  

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  A Saxon German tradition I grew up with is Pork Chops, Pork Roast, Cabbage Roles or Pork Sausage, all smothered in sauerkraut and baked and always served with mashed potatoes or hot German Potato Salad
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  I want to lodge a complaint...
  • Parksider  

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  The emoji for team blue, just has to be something with tears on it. Orange is bright and sunny everyday.
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  Valentine's Day
  • Tex_77  

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  s.a.m Good point!
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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.
• 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.
• 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.
• R

  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.
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  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.
• 

  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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  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.
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  Willy's Snack Sticks
  • Chucktheanchorman  

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  Thanks for all the help
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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.
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  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!
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  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.
• 

  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.
• 

  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
• 

  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!
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  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
• 

  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!
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  Dill Pickle Seasoning
  • lefty  

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  Jonathon It’s on the calendar!
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  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.
• 

  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.
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  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!
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  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.
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  $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!
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  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.
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  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.
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  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
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  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.
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  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…
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  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!
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  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.