General

• 

  Happy New Year
  • lkrfletcher  

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  Happy New Year!
• 

  Boght wieners
  • twilliams  

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  twilliams So, another good reason to make your own with proper seasonings.
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  Grills
  • Tex_77  

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  Tex_77 Wow! I paid $495 for mine when they first came out. I love mine.
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  New Lawn Care
  • mdseaside  

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  mdseaside These are our local gang of mowers at our property we have in the hills. They come through daily and most every night except hunting season.
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  Porch Pirates!!!
  • Bob Stehlik  

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  TexLaw Thanks. I did about a month ago, but they couldn’t help me since I’m about 50 miles west of center Houston. They were going to get me connected with someone closer, but haven’t heard yet.
• 

  shipping with the brown truck
  • kyle  

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  We’ll see how brown does. I have two orders coming from Waltons. They are already going to be late date to holidays and Sundays. Brown doesn’t drive seven days a weeks longhaul like all the other services. It always takes longer than the four days it should to reach me from Wichita to Washington.
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  Christmas 2020
  • Chef  

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  Merry Christmas and Best Wishes for the coming year for everyone!
• 

  Going to have a bunch of fresh pork Saturday
  • Hunter-Steve  

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  Filled two 75qt coolers with meat today. And I’m getting new photos of more hogs tonight already… they are going to get a pass until I can process what I already have.
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  Venison summer sausage
  • dgmd  

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  I did a batch of summer sausage out of venison 7 pounds of venison 2 1/2 pounds of beef fat keep everything really cold when you grind it turned out great
• 

  Meat mixer
  • iowa arborist  

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  sound like a case b of bate and switch witch is against the law
• S

  Air Curing Pork Hams
  • Sylvester  

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  If you look on you tube there is a video by I believe the university of Kentucky that goes thru the process
• L

  Clear smoke collagen work in water bath
  • lefty  

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  I’m planning on taking advantage of time saving method of smoking and finishing off in water bath. Will be doing summer sausage and sticks this way. Wondering if clear smoke collagen can hold up in a water bath also? Thanks for any advice
• M

  collagen casing issue
  • Mschmidt  

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  Only use natural casings here but perhaps simmer in some water to get to temp then just brown them a bit.
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  snack sticks/ dehydrator
  • gerhardus6  

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  Chefbjorn man those look great. I don’t think you need any help in that department.
• 

  Coupon Codes
  • badfire2625  

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  I made a bunch of reviews and never received and codes
• 

  Candied pecans today
  • lkrfletcher  

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  Chef same. Omit the salt for cashews
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  Marinade injector
  • lkrfletcher  

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  Thank you Sir!! That has been my replacement since I tossed the other one works like a charm.
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  A lot of different stuff
  • no_eyes_processor  

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  no_eyes_processor you can go ahead and crank the heat up when doing chicken as it doesn’t need the low-N-slow temp required of other meats as it is already tender. I usually smoke/BBQ chicken pieces around 275-325 and takes about 1-1/2 hrs. Nice and juicy !!
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  This topic is deleted!
  • RandyNight  

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  Gardening, canning, pickling and everything related
  • Tex_77  

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  YooperDog I agree, no jar, no refill. LOL
• 

  Prime rib
  • blackbetty61  

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  Chef Yes siree. The article may not address “every” aspect. But, it at least it explains what they tested and the results within their parameters. Like sausage making, you hear all the different ways and end up with what works for you in your “tool box”. I always love hearing different approaches from you and others. This bit of info just addressed some of the nuances to get one maybe closer to somewhat perfection. You get to pick the way you cook it (aka: smoker, oven, sous vide) to get to the table. Have another great day Chef.
• 

  Waltons #12 Meat Grinder
  • Fat_Bob  

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  Fat_Bob I remember the Phylco brand. Many of those older products were built to survive the apocalypse.
• S

  Buckboard Bacon
  • smokin greg  

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  Think it’s 1 day per quarter inch of thickness plus two days. I flip mine every other day
• N

  camp chef and pro smoker pk100
  • no_eyes_processor  

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  The camp chef that I have will go from 160 to 500 it is a grill more than a smoke house but I love my camp chef I do jerky and other smoke meats in it all the time I live in central ny in the snow belt and I use mine all winter with the insulation blanket and it works just fine there really is no way I think you can compare the two because they are totally different animals
• O

  Softer Caseings
  • Old Guy  

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  Old Guy keep notes. It will help with the learning curve.
• 

  Bear snack sticks
  • s.a.m  

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  Jonathon all I have is red meat wrapped up and frozen, buddy dropped it off, will try and remember photos of the finished product!
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  sawdust for pk100
  • no_eyes_processor  

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  One of the many great things about this community is how many people are willing to help each other. You guys are really the best
• 

  New Breading and Marinade
  • Jonathon  

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  steffenwiest Awesome, this is quickly going to climb the list of favorite seasonings. I kid you guys not, this was the thing that got the most praise from employees here when I brought it around. I usually have 1 or 2 people who won’t like something but every single person loved this seasoning combo!
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  New Grinders
  • PJohn  

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  gChart Those look great! Just don’t let Jon see them. lol
• 

  Patty maker gets an A+
  • lkrfletcher  

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  lkrfletcher Great… Now something else I have to buy!
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  back to the drawing board.
  • no_eyes_processor  

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  no_eyes_processor Sounds to me like you experienced some fat out, which usually means not enough protein extraction. That would also account for the lack of smoke flavor in my opinion. I think extra time in the smoker would have just made the situation worse as well. But alas, we live and learn from our mistakes so hopefully the next batch will be as good as your first.
• 

  Anyone Own a Yoder Smoker?
  • Fat_Bob  

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  AG0D Thanks for the offer. The $150 is for freight to me or the Springs store from Hutchinson KS . They will ship direct if you want.
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  smoking andouille
  • no_eyes_processor  

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  Here in Minnesota at 35 to 50 outside I preheat smoker to 225 load sausage and set temp to smoke 170 for 1hr then 180 for 2 hours then 225 till sausage temp hits target After 5 hours if not at 163 inside temp set smoker temp at 275 and have two temp gages on smoker .
• 

  Pepperoni question
  • lkrfletcher  

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  glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.
• 

  Color War
  • Tex_77  

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  At the island of Meatgistica we will be one…until then, I will stick with blue
• 

  Chefs choice 120 sharpener
  • lkrfletcher  

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  Austin - I sent you a chat in response. Thank You!
• 

  Thanks Grandpa Jon! (Christmas Sale)
  • Fat_Bob  

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  Austin Cool! He can just go rent a truck then! LMAO
• 

  Gift cards
  • kyle  

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  Austin thanks. I think they would be a big hit for the hard to buy for people. As long as its done by next Christmas, that would be great. I told my brother cash will be fine and it will for sure find its way to your store. Also thanks for the help with the name thing. You too Tex_77.
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  Hybrid Brats ideas?
  • mikemikemike  

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  i would mix and stuff then hold stuffing will be harder after meat is cured
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  Shippable Snack Sticks?
  • knifemaker3  

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  I got the heavy foam coolers with the cold packs from my doctor’s office, they throw them out when they empty them! That makes it Cheaper don’t have to buy the container, there not cheap
• 

  Thanksgiving 2020
  • Chef  

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  We hope all you all had the best of best!
• 

  Chili Recipes
  • Chef  

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  Well, the weather is just about getting right for some of Dave’s Damned Good Chili!
• 

  Product review coupon codes not working
  • lkrfletcher  

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  I used a code about 10 minutes ago. Everything worked fine. I received the code 0n 12/1 for a review I posted.
• 

  Old seasoning
  • twilliams  

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  twilliams It wont effect the taste at all. There are a few things to do, breaking it up manually is the best. You can put it in a microwave for a few seconds (i think like 15) with a glass of water in there too but that will only loosen it up temporarily, once it hardens back up it will get HARD. I’d break it up and then put it through a blender. Can I ask what seasoning it was?
• C

  x mass
  • craigrice  

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  Jonathon I am not sure of an exact amt. but it will be enough to supply them for at least holiday
• 

  Todays Livestream
  • Jonathon  

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  sorry for the multiple post I was on my tablet at the time, the place I worked at was a small custom cut shop that sold by the quarter , half or whole hanging weight most was raised on site
• 

  Vera Precision Digital Scale
  • lkrfletcher  

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  Agree. Accurate and quality scale
• C

  Successful Big Monday!
  • cdub2007  

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  Jonathon Cool putting it in now!! I am on disability and have to save money any where I can or I will never be able to afford to do much of any of this.
• 

  Wonder how this is going to taste?
  • Jonathon  

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  beekeeper84 Technically correct, which is the best kind of correct - Futurama. My god, our society is in trouble! Luckily if everything goes to [censored] most of us can be self-sufficient!
• 

  Cooking with cast iron
  • Jay Fleck  

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  sidpost Absolutely! Thanks for the support. Do what works best for you and have fun doing it.
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  pork
  • craigrice  

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  zbigjeff Thats what it would seem. Used to be you could buy boxes of hams (2 per box) and boxes of bellies (3-4 per box) which is what the little mom and pop shops need for fill in when they cant kill a whole animal. Hopefully it gets back to that…
• 

  Any refrigeration pros?
  • deanlorensen  

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  Yeah the coolbot and window shaker were my original (and fall back plan). The ideal situation is NOT to use those due to noise inside my attached garage, I’ve been in contact with coolbot support a few times regarding outdoor winter use for the window unit and several other advice regarding structure. The size of my cooler is going to be odd because I will be building over top of a stairwell and use up some unused air space. So if all else fails I go back to that idea, I’ll probably run an ITC1000F controller instead due to cost.
• M

  Assembly Question--direction of Blade in assembly?
  • mmegaman  

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  Much Thanks, Glen.
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  Pa's Black Bull/ Turkery?
  • tarp  

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  Sounds like the challenge has been made and you both will be at the same place Monday. Millions of people watching live…no pressure guys
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  tender jerky
  • no_eyes_processor  

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  no_eyes_processor Yes, it absolutely changes the taste as well as the texture but with the Waltons bold and bloody mary I liked it with more sugar (huge surprise) so that wasn’t an issue. We went over 3 method for marinating the meat and getting it to pick up as much of the solution as possible in this post https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment Long story short, just letting it sit in the solution overnight isn’t very effective, vac sealing is better and vac sealing and then occasionally massaging the meat through the bag is the most effective way (outside of a vacuum tumbler) to get your meat to pick up the solution.
• 

  MEATER Thermometer - Plus
  • Chef  

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  johnsbrewhouse exactly right, don’t want to mess up a $25,000 pit.
• 

  Deer Hunting
  • PapaSop  

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  Congratulations bud, that was an awesome morning of hunting right there!
• 

  Smoking cashews today
  • lkrfletcher  

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  lkrfletcher Perfect. Thanks. Gonna try this once gun deer season is done here. Was just thinking about pistachios as well… But usually get the ones still in shell. May not work as well.
• 

  Excalibur vs Walton's Ultimate Steak & Roast Rub?
  • NDKoze  

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  NDKoze Been using it the last two years. The Montreal is now collecting dust…
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  Any one ever use as A additive to your sausage?
  • shoprat53  

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  shoprat53 No, I have never used it. Is it another sweetener that doesn’t raise your blood sugar as much as sugar like vegetable glycerin?
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  seasonings
  • craigrice  

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  craigrice Yeah, I did something with that a few years ago at home. It was really interesting, if I remember correctly I liked it but thought it was closer to tomato paste than ketchup. Not sure what brand it was, but don’t think it was a major one like Badia.
• 

  Livestream today at 3 pm
  • Jonathon  

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  Jonathon Finally watched it. Well done, answered many questions but still wondering. I bought the smoked meat stabilizer but haven’t used yet after reading about the gas out. How do you apply such a small quantity to a batch without using water to disperse it all? That said I almost never go from stuffing to smoking but would like the option. Don’t care for the tang of ECA so that’s out. The sodium erythorbate is an option, which I can weigh out, but for the smaller batches I do it doesn’t seem feasible. Thanks.
• 

  New sample!
  • Jonathon  

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  Tex_77 I like messing around with things but I always make it just good enough so it works but never good enough where I’d be comfortable selling or anything! Lots of Frankenstein stuff in my garage/house! shoprat53 well its a good idea you have here! So, I made the brats and people really seemed to like them, I also very much enjoyed it. It was like a beer brat with some chicken noodle soup flavor. VERY much comfort food. If there would be decent interest I can look at bringing this in next year?
• 

  Favorite Ways to prepare Turkeys
  • Chef  

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  Joe Hell what’s one of those set you back per pound?
• 

  Marinade Express Vacuum Tumbler - Pro
  • lkrfletcher  

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  lkrfletcher Yeah, I’d imagine that is going to matter. I will talk to Dylan here and see if I can get any information.
• 

  Veterans Day
  • Jonathon  

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  Jonathon lieutenant Dan!
• 

  Happy Veterans day
  • lkrfletcher  

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  Heat felt thank you to all veterans
• 

  Keeping Hi-Temp cheese
  • denny66  

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  Jonathon I mixed frozen hi-temp ghost pepper cheese into my last batch of Summer sausage for a good 5 minutes (at least), and I had no smearing whatsoever.
• D

  Would like to have a recipe on dry curing a venison ham. So I can age.and not refrigerate.
  • David Poole  

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  David Poole Thanks
• 

  WiFi thermometer review
  • deweymeats  

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  deweymeats I have the ink bird IBT-4XP I really like it cause I can set a low or a high temp alarm for the ambient temperature it runs off a app on your phone think I only paid $60 on Amazon
• 

  Encapsulated citric acid In Jerky?
  • jramey  

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  jramey So the Encapsulated part of that is going to be an issue, the oil is either cottonseed or palm oil and it will dissolve at 130° but without enough moisture to aid it I don’t think it will dissolve fully. I think you will end up with residue from the oil on the surface of your meat. Why are you wanting to use the Encapsulated Citric Acid with jerky? Is it for Cure acceleration or the tang?
• C

  fall cool weather/hunting
  • craigrice  

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  Jonathon Amen to that!
• 

  Geese
  • lkrfletcher  

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  lkrfletcher That looks awesome! They would be very tasty as long as you leave it on the medium rare side. Very tasty!
• D

  Sous vide
  • detter22  

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  I agree with Jonathon . It sounds more like a problem with the seal than the bag (although a cruddy bag could have a problem sealing). Try doubling up your seal. That’s what I do when I want to make dadgum sure that the seal holds. I seal like I always do, then move the bag just a hair and seal again so that the second one just overlaps with the first. That always holds. As far as a brisket fitting in a Walton’s meat lug, it might or might not. A flat or a point would be no problem at all. A full brisket should work, but a large one might be a tight fit. I’ve seen some 18-20 pound monster briskets, lately, and I might be worried about keeping enough water in there! LOL Actually, the larger issue with the meat lug is mounting the sous vide wand. The rim of the meat lug is too broad for just about any wand to mount with its own attached “holder thingy” (I’m not quite through my first coffee, so cut me some vocabulary slack LOL). It shouldn’t be much of a job to rig something up to hold the wand where it needs to be, but that’s something you’d want to deal with before go time.
• 

  Live stream
  • Hog Pen  

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  Tried to watch the live stream, but alas internet connection sucks out here in the sticks, kept kicking me off. Congrats to the winners.
• 

  Slicer adjustments
  • deanlorensen  

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  Joe Hell It makes NO sense! Someone could easily differentiate themselves by having their slicers actually indicate something. And they could make it so you could recalibrate the knob if it gets out of whack.
• 

  Walton's Meat Fact Friday - Dry Aged Steaks
  • Tex_77  

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  detter22 They say they can be used in any refrigerator. However I’d recommend putting it in a secondary fridge if you have one, as it takes up a lot of space.
• D

  Freezing corned beef
  • detter22  

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  detter22 I do it all the time. After the brining phase I soak it overnight in distilled or filtered water the vacuum seal and freeze until I’m ready to use it.
• N

  solutions to temperature setting by no_Eyes_Processor
  • no_eyes_processor  

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  I also have no problem closing the PK 100 door on a probe wire. The seal is very good. If you were terribly concerned about it, you could run the probe wire through the smoke stack. It is short enough for a long probe wire. However, I just don’t see an issue.
• 

  Casings and Halal
  • Chef  

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  Chef that would be your best bet or go with the cellulose casings that would peel off. 26mm is the single strands https://www.waltonsinc.com/26mm-cellulose-hot-dog-casings
• 

  Yet another wildfire explodes
  • lkrfletcher  

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  lkrfletcher Glad, you got the snow to help out at least
• R

  LOST EMAIL
  • RON PARRISH  

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  Thanks for checking!I will have our IT guy check here to see if I missed something.
• 

  Jerky mix for snack sticks
  • bckarl  

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  bckarl Yes you can almost (i can’t thing of one where you couldn’t but I am being careful) use a jerky seasoning to make snack sticks or vice versa. There is a caveat however, and that is that Jerky seasoning will almost always require less seasoning per lb of meat than snack stick because it is topical and not ground in. For example the Jalapeno Jerky is .625 to do 25 lb batch and the Jalapeno Snack Stick is 1.5 lb . Not all of them are twice as much for snack sticks but most of them are going to be in that range. I would start at 10-20% (depending on how strong you like things) MORE seasoning per lb and then adjust from there. https://meatgistics.waltonsinc.com/topic/672/making-bratwurst-from-jerky-seasonings?_=1603468326046
• 

  Food Processor
  • Tex_77  

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  Tex_77 I haven’t used one but had a few people tell me that they didn’t hold up under restaurant demands. Might work well for the home processor. Robot Coupe is like the equivalent of Hobart, they just last forever.
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  Another Wildfire
  • lkrfletcher  

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  lkrfletcher Glad you are safe, I’ll keep praying for containment and safety of others.
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  Patty Maker
  • Chef  

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  Chef Ditto & that applies to most everything.
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  Jimmy Deans sausage rolls
  • Ben W  

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  Jonathon I’m a big fan of the poly tubing! It’s not inexpensive but a roll will last the average home producer for years!
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  Sale today
  • Jonathon  

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  PapaSop Not yet, I already submitted the PO for new shirts (just restock) but we are trying to figure something else out with hats. These ones will certainly be in stock, we will get at least 37 m-l and 36 l-xl as they are fitted. I wanted to make a “Meatgistics” hat but I ran out of time this year. However, Dry Cured 101-102&1-103 have all been shot and are being edited now!
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  Sausage stuffer
  • detter22  

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  Jonathon thanks for the heads up I’m glad you said something when I make the philly chicken brats I learn I need to increase my seasonings for 22 pounds of meat and 30 lbs of seasoning. Chickens a crazy bird!
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  just going to go for it
  • no_eyes_processor  

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  You will love it. It is a good one for sure! - I got no regrets
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  Sous Vide - Infusing Margaritas for the Weekend
  • lkrfletcher  

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  Jonathon These are easy - Fruit Margarita is: 3/4 shot of simple syrup 3/4 shot of Grand Marneir 1 shot of Don Julio white tequila. 10 strawberries or blueberries, or blackberries, or raspberries Bag it, seal it, sous vide it for 2.5 hours at 135 take it out - squish fruit, chill for a day, strain into a glass. DO NOT DEVIATE - Just try a basic mix like this. Then maybe try citrus infusion. See how squishing it and chilling it really brings out the color into the infusion. Its all flavor my friend. My wife says the blueberry is excellent! Wish I could drink em!
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  smoking without sight
  • no_eyes_processor  

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  no_eyes_processor Hey there, Can’t say I have much knowledge with this issue, but did a search on the internet and there are braille outputs that take an input to an led display and converts that to braille
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  research on pk100 smoker
  pk100 • • no_eyes_processor  

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  no_eyes_processor I’ve checked this out before and even contacted the manufacturer to see if there is a way to get it to hard reset but there is not, when you turn it off and on the PK will revert to its most recent temperature setting. Wooden dowels are the easiest way to hang in this smokehouse, just make sure it is really well sanded wood with no splinters!
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  Prime Day
  • Tex_77  

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  Jonathon Sounds good, I’ll be on the lookout.
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  • A Former User  

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  Chambered Pouches
  • Chef  

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  If you are freezing the sealed product, you likely won’t see a difference in your lifetime (or mine, or my kids’).
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  Bologna info
  • wvhunter1965  

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  Jonathon, Good morning all, The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on. It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna. All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)
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  Look what the wife made for me today
  • lkrfletcher  

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  What wife was that?
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  First run in the PK100
  • lkrfletcher  

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  twilliams Sad thing but money and tax revenue does influence things. I know I keep a very sterile environment when I make sausage. I’m presently looking for a small walk-in refrigerator that I can dedicate to sausage making. That would help control temperature, not to mention I like cold. Hate Texas temperatures. As I get more into sausage making, I see that planning for larger production is a must.
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  This topic is deleted!
  • lkrfletcher  

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