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.

badfire2625
TO-5000 sounds about right! :orangehat:

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.

djtcds I just posted on the Stop the emails. If that doesn’t work for you let me know and we can chat offline and I will edit your profile for you.

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.

Midwest_kc Yup, I agree with TexLaw this was the issue. It is something we often struggle with when we are trying to keep sausages warm on a smoker to give out as samples at events.

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!

Tex_77 French Fries of all kinds, my wife makes wedge roasted red potatoes …and I think thats about it honestly. Hate baked, despise mashed and just dont really care for any other kinds.

@samspade2519 Carrot fiber is broken down by 1 and 5 lb in https://meatgistics.waltonsinc.com/category/23/seasonings (also available up next to the Livestream button) but I don’t know on the amount of potato starch, sorry! Super Bind is a mix of carrot fiber and potato starch but I don’t know what the ratio is in it.

smokinbubba lol I’d expect nothing less than that from an Oranger!

I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.

Try pork roast with pearl barley, that is very good. Add a little Kale to the mix too.

craigrice For sure, my all time #1 is Walton’s Ultimate Steak and Roast for steaks, also good on chicken and nice to add to a salad. My other top 3 Excalibur shakers are ALL DISCONTINUED. I can only imagine they did that as a personal attack on me. Anything from Eat BBQ like Zero to hero is a great all around BBQ rub. JPs Custom Sweat Heat is awesome on Chicken and Pork. Most things from Kosmos are also really really good.

Oh and Oakridge is really good too but they are a little pricey. One of our IT guys has a serious love for the Mississippi Grind. Bash Brothers and Butcher BBQ are mostly good too.

YooperDog And breaks down a LOT less often. The 444 is probably the saw that we see people use for this with the most success. The problem is the 444 is FAIRLY heavy duty but not heavy duty enough to use as a splitting saw. It WILL break if it is used as a splitting saw. Some commercial guys don’t care about that cause they can buy many, many of those for the price of one true splitting saw.

Jonathon I believe that griddle is from Camp Chef as well. The main difference compared to a Blackstone is going to be heat distribution on the griddle, where you will have hot and cold spots, but thats not all bad as you can move things to the cooler spots as they are done cooking. I’ve done hash browns, fajitas, steak etc. on it.

Tex_77 Sorry, I have not used that one. I will say this, for just sharpening that is as good as any steel I have used and the only one I would put above it is the Multi Cut Steel from F.D ck but that is about $130. That isn’t from a sharpening perspective either, as for just sharpening the Smiths is at least as good and almost certainly better. What I like about that multicut is that is can take a drastically knicked or folded edge and bring it back to true without taking a lot of material off of a knife. It also does a very good job honing the edge.

I gave up the six pack. Just felt the keg was my body type. I feel much better knowing I’m keg type body born… 😎

I get ice crystals sometimes if i dont get the perfect seal. I just eat that package first!

If you click the 3 little dots, there is a bookmark option.

jim blais said in Snack sticks:

Just got a new dehydrator and I was thinking of making snack sticks in it any suggestions on whether it’ll work thought I would just make them the same way I would make sticks for my smoker but lay them on the trays in the dehydrator

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Austin Thank You Austin (webmaster extraordinaire).

Yeah, for some reason unread is empty. Working on it now. @tex absolutely chi-com!

twilliams It is an email we send out daily as a sort of “what’s going on” email. It is an automated one as of right now. You can go to your profile then settings and there is an option in the lower left hand side to get them daily, weekly, monthly or to just turn them off.

Austin Tex_77 thanks for the reply. I mostly always order from my phone so this is why i did not see “write a review”, only the one that austin circled…lol. I do get the suggestion of giving a review after i purchase something however that is just for the purchase transaction not the individual products. Thanks

bigtime377 Thanks! Glad to know people are passing this stuff down, I feel like we turned a corner this year on creating more hunters, but we still need people who know what to do went he hunt ends, that’s where Walton’s begins! Hmm, there is an ad campaign in there somewhere… But it is nice to know that people are teaching another generation the importance of controlling your food supply!

craigrice Yeah, PapaSop is correct. It was causing issues on this website, but it is something we are going to incorporate again when we switch over.

twilliams -15 and making sausage, that is dedication!

Polski l like your handle. Jak się masz? Depends on your budget. I am looking at the cool bot just because I can make it portable.

We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.

Excellent taste if you like spice…awesome with high temp pepper cheese… and BEER!!

joe do you smoke them or sell them as fresh ?

wvhunter1965 100% understand!

Jonathon No problem, thanks for making it happen! A real time and frustration saver

Jonathon i have the same problem, I posted in the 911 area but haven’t received an answer yet.

Ozgrams
I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol 😊 Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers 😎
PS: I an not responsible for my computer’s grammar or spelling errors😉

mdseaside : I did the same, works well

When I first got into sausage making about a year ago I went and bought a horizontal stuffer just to save on waste that gets stuck in the 90’ elbow of the vertical style and really like it … I really like everything that this site has to offer from equipment to supplies and try to order everything from Waltons but they didn’t offer a horizontal style … I hate to give another company exposure on this site so PM me if you need the name, if you do indeed want a horizontal style stuffer.

twilliams Yeah and the best sellers are best sellers for a reason. No PSS is going to outsell Holly (medium #1 ) , no brat is going to outsell Blue Ribbon (though the gap has closed) and no snack stick is going to outsell Willies. Though, it will be interesting to see if Bourbon gets a bump from this post!

Fractured Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!

Gary Schoenhard are you asking what happened to your emails letting you know about new posts? If so go to your settings by clicking on your porfile avatar in the upper right hand corner, then click on settings. Then check your watch and Notifications settings on the rigth hand side. If that doesnt fix it go to the home page and click on walton’s community, then click on each main category (roll call, Bragging board, Meat Processing, etc.,) and click the subscribe button in the upper right hand.

LuckyDs The mild italian would be the only one I would say its not ideal for. While Super Bind does have carrot fiber in it it also has potato starch which makes it more fomulated for cured than fresh sausage. Now, out of all of the binders super bind does the best job in either fresh or cured. Sure Gel is best for cured and carrot fiber is best for fresh but super bind can do either fairly well.

Go to my back yard on YouTube there isa guy making peppered bacon that is where I got the recipe

processhead awesome find!

gus4416
Well it is a Buffalo thing, but the Sahlen’s hotdogs around since 1869 are known for suppling Ted’s hotdog’s that started a vending stand around 1950 under the Buffalo Peace Bridge to Canada. They’re pretty well known even a few times on the food channel drive arounds… Syracuse is may be a little far away . Thanks

Joe Morowski Howdy Joe. On the 1st or 2nd of each month Walton’s has a Livestream for their Monthly Giveaways and they also give out several discount codes. There is usually one for 10% off that will be good for a week or so. Also, if you are emailed a request for a product review, you can get either a $5 off or $6 off coupon on you next order if you submit a review. Walton’s has great customer service and they are always running some sort of special or discounts. Just keep your eyes open and I’m sure you’ll score some great deals!

JoeB LOL!! Thanks guys!

DennyO YooperDog
I figured out how to bookmark it. Thanks

Thanks Tex!! Got it.

LeafLard333 That is awesome ! I will be following this thread. Good luck.

twilliams I have fixed these two videos being mislabeled in the past…this is really interesting, something is up here. Or, the most likely answer is that we did this on another group of posts. The meatgistics University 10(x)s were released pretty much all at once and that was a confusing time!

Great makes sense, thanks

Jonstotz1 I dont have any experience with the model 5 but I can echo others praise of the Pk100. One difference might be in the price? From their site the cost was about $1,000 more, I doubt that would be worth it, the PK100 is about as good as that style of smoker is going to get in my opinion. I’ve been wrong before though!

circlestaxidermy I’ve done it, it does give a juicier finished product but we recommend carrot fiber as it is less expensive and Sure Gel has milk which is an allergen in it and carrot fibd doesn’t have an allergen so it makes it a little simler for whoever is eating it. You shouldn’t experience any issues using sure gel in a fresh product though

I got those on amazon a while back, i got 3 for like $10. I use them a lot, great invention.
Search Sous Vide bag holder - I believe

Oh, and then stay at lowest temp for an hour. If that is 170 you might run into case hardening really fast so finishing in water (2nd link above) could be a life saver for you.

I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.

John Belvedere Lol have you seen “Will it Blend”? http://www.willitblend.com/ Dont do it unless you have some time to watch ridiculous but fun videos!

Buckmaster So I am cleaning up a ton of missed messages and going from top down so I am seeing some of your posts in reverse time…good choice!

brian schneider Thank you posting this, I really hope I can go back to recommending this unit and I will if this fixes it!

The better quality the (cover) material the better protection you get. Thus the longer your investment will last.

This something I read on the wed a couple of years ago and have been doing it and like the finished product.
Weigh your pork belly skin off.
Figure the amount of cure you will need.
Divide that into 1/3rds.
Rub 1/3rd of cure on both sides of belly. and wrap in plastic wrap.
Let it cure for 4 days. Open and put one more third of cure on the meat side and rub in and rewrap.
repeat after 4 more days.
after four more days unwrap and give it a quick wash under cold water and then soak in cold water for 20 to 30 min.
Let it air dry unwrapped in the fridge over night.
Then you can process it any way you like. I cold smoke about 4 hours or untill it gets a nice light smoke color.
Loosely wrap in parchment paper over night, then cool in the freezer and slice .
Works good for me and has a nice cured flavor all through the bacon.

lkrfletcher
Thanks so much Lynn for the smoker. Will put it to good use. Best of luck with the elbow.
Blessings
Grizz

blackbetty61 We felt pretty stupid when we discovered this method (thanks Joe Hell) and it is clearly better/faster. YooperDog I couldn’t agree more going from normal hanks or home packs to tubed made me use natural casings way more often. Previously I was uing collagen for almost everything!

yes made summer sausage turned good

YooperDog Oops…kinda let that slip out…nothin to see here…move along now…lol

badfire2625 Though I disagree with the team Im glad to see people teaching there children how to manage their food. I try with my dogs but they just eat everything

INteresting thing with Corriander is if you toast it first you’ll get a really nice stronger flavor from it. Bonus, it makes your kitchen smell awesome!

The PID I picked up is from Auber Instruments. Not the cheapest but works great holds temp within 1 or 2 degrees. You can save up tp 6 smoke schedules. Each schedule can be configured for time and temp. Sach as for snack sticks you can build a schedule that will control each time temp phase. Turn it on and it runs the schedule. Away to save some cost is to pickup a used mes that the buner still works. You will be bypassing the OEM PID anyway. To finsh off my MES, I added a Smokedaddy cold smoker and placed a ceramic floor tile over the buner to disipate the heat. Both my MES’s have hot spots back right corner. Vent is right over the buner pulling heat straight up that side. I like how my setup works so far.
Enjoy

Just purchased Willy’s recently and it came with a separate cure pack. It would have been easy to overlook it in a full box of merchandise and accidentally throw it out.

Re: Masterbuilt Temp Control

Happy New Year!

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

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. Camp Lawn Mowers.jpeg

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.

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.