Austin I wondered, I even untagged him so it wasn’t a notification to him in my original first post. Sorry Jon

twilliams I have never used it, but please post on the results. I am very interested

lkrfletcher thanks I will try this some way myself

twilliams processhead I had similar issues, got the your account is locked msg, 404 msg, that email doesn’t exist, and so on. I just kept trying every now and then, finally yesterday evening I was allowed to create an account. Don’t know what changed. Initially my account came up, but then the message that my account is locked appeared a few seconds later then the tedium began. Good luck.

That is what was holding me back also. Till I found one of another brand at a yard sale for $5.00. Before that I used the cannisters that came with my food saver.
I would marinate in them under vacuum just shake things around a few times and release the vacuum and revacuun a time or two. You just don’t get the same tumbling effect.

You can use the Poly Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the Walton's Quick Patty Maker but I couldn’t make it work. It might be possible to 3-d print? pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?

Grimpuppy looking good 👍.

bocephus Lol no, that is Carl spangler (bill murray) from Caddy Shacks line when he is talking about caddying for the Daili Lama

Okay, everyone saw this, right? Im trying to order them and schedule them for a few weeks.

kyle Thanks for the response still trying to navigate around i will give it a try but will need to wait until winter here in Az to hold at 70 degrees for 3 to 4 weeks :)

Jonathon I’m doing exactly that . Thanks

Marinade with this:
Waltons Buffalo Wing Marinade

Then use the a double dip of Chicken on the Run breading and fry. It will get you pretty close. The Buffalo Marinade gives it a spicy kick without the buffalo sauce taste like Franks.

For anyone who it thinking about buying a grinder and not a stuffer:

twilliams If I see any flakes, that’s when I break down and do it. The PK requires careful hand cleaning though as the heating element is “open” and you don’t want water to get down in there.

I’ve got a video that I’ve uploaded to youtube and would like to share.

How do we post to the bowl chopper group?

Thanks everyone who responded - I have added to my cart per your input.

Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.

If it didn’t make a difference, then it didn’t make a difference. Way to go!

It’s cheap insurance, though.

Thank you for the links Paul!

Twilliams that looks perfect!

Yeah, I just stay logged in and it makes life simple.

fallis10 So, you are wanting a sausage seasoning to add this maple syrup too? if it is breakfast I would say H 110-C or if you are wanting a bratwurst syle I would recommend something fairly basic like the Jerrys Brat so it doesn’t have a bunch of other flavors to contend with.

PapaSop thanks. I see a big difference between restaurant supply shops and on line like eBay - as much as 6 to 8 times,

would like a recommendation from a reliable source - like even both the orange and the blue team…

deweymeats
congrats on the grinder - I go to the address that TEX provided and log in with my google acct and it works great for entries. I watch on you-tube with no issues - also signed into with google acct.

YooperDog Your link to the May Giveaway is there this a.m.

Very helpful, TexLaw. Many thanks!

Great idea
Would even avoid hitting your arm when holding the casing to get filled .
Trying to go up on the handle with snack stick 19mm stuff in hard.

Tex_77 as much as i love SPAM in Kraft macaroni and cheese id say stay away from the cheap stuff for brats…lol. I bought a half package of ham what im assuming you are calling restructured and coarse ground it. Wonder how it would be in small cubes

bobbetty2 Will give that a try.

lkrfletcher please post your recipe for the InstantPots. Thanks

processhead just a normal brat haven’t tried it in anything else.

The issue with mixer to grinder comparability is the difference in hub size not the shaft itself. The shaft in all are 3/4" x 6 spline. The hub where the two pieces meet and clamp together are different in about every brand. LEM is the only mixer that is smaller than 50lb and quite pricey. The smallest batch I have used in my 50lb cabelas mixer was 15lb and it worked fine.

GREAT to hear!

Not that my way is the right way but I am happy with my results as are our customers so it must be close (LOL).

I can still remember struggling and not being happy with my results from grinding to packaging and everything in between. Not to mention all of the trial and error and ruined product over the years. Not sure if MEATGISTICS was even a thing back then but can only imagine how much quicker I could have got to where I am today and wouldn’t mind helping anyone just getting started or struggling like I have in the past.

I get a kick out of those that have a “TRADE SECRET” and won’t share with anyone but lets face it, what we are doing is not rocket science and anyone can do it. Boils down to how involved you want to get and how much to invest in equipment. I tell any customer that wants to know the how and why so they can go home and do it themselves. In fact, I even supply them with the spices, casings, meat, etc… if they wish all way down to the process we use.

lkrfletcher That’s what I was thinking. For many of us, the water bath is the easiest way to get that rapid cooling, but that does mean it’s the only way to get the desired product.

PapaSop the best Ruben sandwich I had or can recall was at a Jewish deli in the St. Paul area near the old Ford Ranger plant. Best I can do for location, not to far from your map pin. I haven’t been there in awhile, but it was authentic and packed for lunch.

I think he was using microfiber towels. You can buy those things fairly inexpensively by the box.

You don’t need to add any of that to your burgers. Like the others said, just don’t overcook them.

Lol PapaSop nice! I’ve seen guga foods on YouTube using those lays chips crushed up as an edge crust on a steak! 🤔

twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

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Had to find the picture on the internet, but we went here a few years ago on a trip to San Diego. Was a great place to eat fresh fish and chowder.

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I accidentally logged out (deleted my search history) the other day and it showed 0 entries when I came back. It took me a few minutes to figure it out, but once I got re-logged back in, it showed my entries

Definitely when smoking snack sticks and summer sausage at one point, I’ve yet to smoke jerky but I’d assume maybe not since you’re trying to dry it out, check out the tender jerky videos on YouTube and see how Jonathan did it

JoeB this thread may help you

RJ Adventures whole ribeye rolls and pork shoulders

I love these boils. Some good advice here

alanburkholder :joy: :joy: :joy:

Jonathon Yeah, that is a trick. I do have another scale, so it wouldn’t be a big deal.

I also have a certified 1 kg weight for calibrating, but I guess I would need to get another one!

lkrfletcher Good choices, especially the fiesta and mexicali for chicken!

twilliams lol nicely done!

twilliams It came in a styrofoam-lined box with frozen ice packs in it.

For those that walked thru the meat markets in the 50’s every morning the butcher would add a little magic power to the ground beef and pork ( cure#1) … Mixed it up. Ground meat looked great. Bright red every time. Happy Dance.

hawktalon99 Fresh or smoked … Try egg whites. I buy by the milk carton, 16-32oz ! or 2 egg whites per kg (2lbs) and that is the old German method. Works great. Just what i do…

Clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop

Jonathon Thanks! I have been marinating my meat for at least 24 hours. This week I will try both vacuum tumbling and using glycerine so kinda want to ensure the experiments goes well! I guess I will try making vacuum tumbling period longer but will not make it marinade for 24 hours after vacuum tumbling it! I will post some pictures over the weekend though! Excited

twilliams I’ve thought of this alot recently as I wanted to make a guacamole brat. I’ve not gotten to it yet but I am fairly certain the best choice would be the salsa like you mentioned. The other option that might be good with it would be either the Sundried Taomoato Brat or go really out there with the Green Tea one. The green tea would be interesting because the seasoning already imparts a creaminess and adding Guac to that could be interesting. Of all of Excaliburs “Foody” line I would say the green tea was the most interesting, most people like the Smoked Gouda and Portabella one but I didn’t care for that.

Ha, marked my answer as the correct one!

Right, so it is not an issue with how the page is loading, if you can enter /win on your mobile then you should be able to do the same with the /live patrick can we do some testing on this and maybe go forward with your idea on the post/video on common live stream issues?

You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.

Jonathon Screenshot_20210330-084544_Yahoo Mail.jpg

Here is a screenshot of the order

Jonathon I knew there had to be a good reason. Thanks

Jonathon said in Grinder Knives; All Spoken For:

Weve considered a sort of “used” section that would allow people to do these types of things but it seems like a dedicated section might not be necessary. I think we backed off of it for legal; reasons if I remember correctly. It is also totally possible that Austin told me that there would be no legal problem with it and I am just getting hung up on remembering we talked the liability portion of things.

I am a member of another forum with a dedicated buy, sell, trade section that does has a high level of activity. Unless you have a lot of people selling and buying, I wouldn’t bother creating a separate section just for that.

Thanks for the explanation YooperDog, I used to work in the water treatment industry and am more familiar with RO use to remove impurities from drinking water. ln the case of making sugar from sap, the water is the “impurity” you are trying to remove.

processhead Yup, and we just keep getting busier and busier! We are going to be hiring a web coordinator who will be re-writing descriptions and focussing more on SEO. They will be running through old stuff eventually too so hopefully, they can find mistakes like this but by far the best way for us to find these are for people to point them out, so THANK YOU!

gChart

I would jump at the chance to see a facility like that in operation.

Grimpuppy That is awesome! Mike and Brittany are both amazing people and I am sure everyone with the organization is. If you want to see a “watershed” moment check out the 23rd minute of this one https://meatgistics.waltonsinc.com/topic/2431/meatgistics-podcast-outdoor-mentors/2

Midwest_kc I didnt move these to sous vide as I wanted to test the unit more than make snack sticks. I started it off at a 1 smoke setting so that it would be as accurate as possible since we were already above where I would normally want to start at. Then, I moved it to a 5 when I was past my first hour of smoking at 150.

One BIG thing I forget to mention was that on last Thursdays live stream someone in the comments reminded me that a cabinet full of cold snack sticks should take longer to get up to temp, so by putting them in first you will get some conditioning of the sticks on the way up to 150. Well, we had an error that caused a flame out around the 130 mark. This error was my fault, I had the side slider for the ash cup partly open and it was just dropping partially burnt or not burnt at all pellets down into the ash cup. Once I fixed that it worked fine.

With that error it took about 70 minutes for it to get up to temp. Without it I would imagine it would have taken 50 or so minutes. So, starting at 150, as long as the cabinet is already full of cold meat isn’t a problem for Snack Sticks.

Using the standard-size Kitchen Aid, I get 5# of meat/fat/spice mix in the bowl. I tried both the dough hook and the paddle and the paddle gives me better extraction. Can’t remember times exactly, but I think I start seeing good extraction at about 10-11 minutes on speed 2-3. I know it’s right when the mixer starts jumping around and the meat wants to climb out the top of the bowl. That’s the best way I know to describe. I do watch the mixer pretty close and work the meat off the sides often with a spatula. With just a stainless steel bowl and the paddle, cleanup takes no time at all.

This site always changes the spelling very frustrating. It isHakka

brand

PapaSop Yeah, my problem is I’d really like to have it before the next livestream, so maybe the new website will have a code I can use. I like that thought. Someone should make it happen.

shoprat53 Sous Viding a pork loin is just the best way to cook it. Try a pork tenderloin under the same conditions. It will even outshine the loin you did. Like butter.

JoeB sounds like me that is the butcher my grandfather told to watch where they put their fingers near the scale. LOL It is a pretty nice looking icebox, sort of funny going into it for nails and screws.

Smoked Salmon or BBQ shrimp & grits sound good next Saturday the 20th!

OutdoorCharlie Have some photos here: https://meatgistics.waltonsinc.com/topic/3233/walton-s-mixer-with-other-grinders/22

Tex_77 said in Coupon Codes:

processhead First if the form in the email you got isn’t working, it wasn’t for me, look at the top of it and there is a link to click if the form isn’t working. Once you get to the new page you can leave your star ranking and comments, then click submit review, after that you will be taken to a page where you can upload your photos.

Thanks Tex_77. I remember being taken to the second page after submitting the review form. I don’t recall seeing the photo uplink option. I have another request for a product review. When I do that one, I will take a closer look when I get to the second page.

processhead Thank you, very much appreciated!

Joe Hell i put extra veggies in the philly brats, fantastic

I got to make kielbasa today. It went ok. Jonathan told me of a trick to get the pk to the temp I want. Seems if you press both up and down buttons the temp will go to 60. If you hit down arrow you get to 250 You can then count by detgees down to get where you need to go. Totally works if I don’t have anyone to face time or anything. Also, While making the kielbasa I experienced stall out. The internal temp of the kielbasa was around 134 degrees. It stayed there for a few hours. I took the kielbasa out when the internal temp was 147. The casing was hard in some places. I used the grilleye pro and the meater to track the temp. The grilleye read 10 degrees higher than the meater. Can’t tell what the pk100 temp was but the grilleye went back and forth between like 174 and 161. The meater was roughly 10 degrees lower with its readings.

twilliams I’m with you. A 15 lb stuffer is perfect for anything from 12.5 to 25 lb batches!

Miket482000 the top plate fits tight against the movable slide/mold to hold the batter in

to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game

jpurol You don’t have to vac pack to sous vide, just use big zip lock bags then you won’t have to worry about squishing the brats. Almost seal the entire bag push it into the water until almost all the air is out and seal it up, and you’ll be good to go.

twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.

Water is usually around 2 quarts for 25 pounds of meat. So around 2.6 ounces per pound of meat. ( 13 ounces of water to 5 pounds of meat.)

I do know that on an old, and I mean 40 plus year hold #22 hobart grinder, the throat is the same as Walton’s #32. Only reason I know that is we used the stomper from the #22 on the #32.

@NDMike said in Brats - Cured or uncured?:

We tend to put cure in everything we make. Mostly, because the look of grey meat when cooked is kind of a turn off for me.

Fresh product with venison, in particular, seems to acquire that gray color. It has no bearing on quality or freshness. It is just the nature of venison and more of an aesthetic thing.

I still prefer the taste of fresh brats since adding cure and smoke changes the flavor profile to something quite different. Not saying cured and smoked is bad or wrong, just different .

No looked at the 11 pounder only 10 dollars more but limited by my other equipment I usually do more than 1 type of sausage at A time, the 7 ponder should work out well.

Yup, djtcds Go to your main page then unsubscribe from categories. It wont be green if you are already subscribed, so your will be yellow and say unsubscribe. That and then below that is a shot of my settings, this way I get only notifications on what I am following.
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I like the idea of vacuum sealing or removing as much air as possible from the casings. I think oxidation from air exposure contributes to the degradation of the casing even when kept cold and salted.
I have seen some tubed casing packed submerged in a saturated brine solution, which seems like a good idea.

Keeping unused casing clean before repacking should help with extending their shelf life.

Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it

Smoker. In the sous vide the fat will melt.

I’m eating on a keto diet and would like to make smoked snack sticks, is there any prepared snack stick spices that do not contain sugar or any suggestions?

Absolutely. I don’t know the guys name that was working but he knew his stuff. I got what I thought was a stuffing nozzle for 16mm casings. When I got to the checkout he informed me it was the wrong one and got me what I needed.

I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had.
The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.

PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that 😎

https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

To all that helped with the duck meat issue Thank You All ,I think it’s going to be abit of trial and error . I’m doing 5lb batches so I will be able to experiment

processhead I always dry cure whole loins, never cut before curing. I cut after smoking to 145 - 150 to retain as much moisture as I can. I used the seasoning and it turned out great. The salt level was ok. As there is no information on the composition of the seasoning blends it is always a [censored] shoot using one of them for other than the intended purpose on the salt. That was really my reason for asking about using the seasoning mix, was to see if anyone had used it and if they liked the results. The dry cure rub actually pernitrates faster than using a wet cure unless you are injecting. I have never had any issues with dry rub curing any piece of meat. I learned to cure meats from my Grandfather, who was a professional butcher all of his working life. The only time he wet cured much of anything, was if it was to mass produce for sale as it is faster, otherwise, for personal use he just about always dry rub cured everything as it produces a better end product according to him. I tend to agree with him. He was doing Dry Rub Equilibrium Curing 30 years ago, long before it started to become popular. Dry Cure produces a much more flavorful final product as you are not adding excess water that dilutes and pushes out the juices of the meat. There are some juices lost dry curing as well, but not as much as with wet curing. The main reason injection and wet curing are used is primarily speed and economics, not quality. A meat processor can not afford to produce a product of the quality of a boutique curing house or a home curer as they can’t compete with other processors doing it that way, it takes to long to make a quality product like that for them to be profitable.

Jonathon Responded to your email. Read it and smile. Please!!! This ex IT guy obviously had a short circuit.

no_eyes_processor First, I recommend you always run at higher wattage. Lower wattage seems to be an option they installed for R&D reasons as far as I can tell? Second, I am guessing your base unit for your Meater + is out of batteries, it does take 1 aa or aaa in the back of the unit. We can talk about this afternoon when we call you?

That’s great!!!

wbryant2 sorry, I read it wrong! Yeah, you will be fine. twilliams nicely done!

John Belvedere We have made changes to the process, specifically we recommend using soy sauce (light), rice wine vinegar, and lemon concentrate and then holding it overnight. We think the smoke schedule works better with this process. We could be wrong but we did a lot of testing for smoke schedules on this. If you try something else and it works let us know!