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• PapaSop -
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• stylefungus
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Made a trip down to Wichita today to check out the store. Very cool to see all the stuff in person. That #22 grinder looks amazing. I might have to sell my #8 and upgrade! Unlike the website, when you have it all right in front of you, there is a tendency to just start throwing stuff in the cart. Pocket book is a little lighter but was fun.
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I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!
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Going on my first wild hog hunt and just thinking ahead about what to do with them. Does anyone have a recomendation for seasonings for either snack sticks, brats or plane pork sausage? Thanks
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I thought I would put one of these on the site to show how very easy it is. I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation. remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside. Use a hole saw or a dremmel to cut thru the top. Cut the hole. Notice there are 2 layers. Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there. Let the glue dry really well (2 hours) Clean up the edges with a file or dremmel and you are done.
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Sous Vide Beginner, Best equipment to buy under $500 ??
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Made my first batch of fresh sausages a couple weeks ago (I’ll get into smoked ones later). A common issue I’m having is that when hot smoking them to eat, I’ve had some casings that are hard and chewy. What could be the cause of this? I had a bit of a learning curve with the stuffer, and getting that done properly, and if it was just some that were a little underfilled I could assume it was that. However, some of the properly filled links have been tough too. Thanks for the help and feedback!
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How do I turn off all the emails I get from the postings, or how do I delete my account? Too many emails!
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I am new to snack sticks. Ordered my first bag of Willies seasoning mix. It gets really good reviews but some say it has a bit of a pepper bite to it. My grandson is addicted to Slim Jim’s. I would really like to make him something better for him but if it has any pepper bite to it, he won’t eat them. Has anyone increased the amount of meat to seasoning with the Willies to tone them down? Does anyone have a from scratch recipe for a mild snack stick ?
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what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill
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What are you all using for a container for finishing your snack sticks/summer sausage with sous vide. Im looking at getting one in the next few weeks and trying to figure what container Im gonna use when I dump in 25 lbs of snack sticks + water. Im mainly gonna be finishing snack sticks/summer sausage in 25lb or less batches. So Im thinking I’ll probably be trying to heat 3-7gallons of water? Any suggestion which unit/size I will want?
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This is a post for a social media campaign we are doing for a giveaway. We asked people to share a time that they fed their family or friends with something that they harvested and the winner will get the last copy of the “Home Production of Quality Meats and Sausages” that we have at Walton’s. It has been discontinued and as soon as I heard that I went and grabbed the last copy, I considered stashing it away in case my well thumbed copy ever goes missing but I figured it’d be better for someone who really wants this to win it! This campaign is from our Instagram page but anyone is welcome to join, just know that the winners story will be featured on our Instagram (maybe FB) stories. Include pics if you have them, if not Londyn or I will come up with an image we feel suits it!
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Ok, I purchased the pk100 about 2 months ago. I made bacon and all went well. I attempted traditional andouille today. First I have a meater thermometer. It just stopped working. Tried pairing with other devices and no luck. Not even the light on the meater plus is working. Next I moved on and used a grilleye pro. I inserted a probe on one of the racks and one in a link of andouille. All was well until I got above 130 or 140. The smoker said the temp was 130 132 133 so I wasn’t to concerned. I then tried to go up to 155 and couldn’t get that to happen unless I switched the wattage to 1250. I still havbe the andouille in the smoker as of 8:12 P.M. Product has been in the smoker since about 11:00 A.M. this morning. Just checked the temp with the switch on low and I am around 150, thats what the grilleye says. Not sure where the wattage should be increased from 625 to 1250 degrees. Then there is the andouille, it should be a sort of dry sausage. Mine seems to be moister than it should be. I obviously have a lot of questions about the pk100 and the product I am trying to make. IF there is anyone out there that can help I would totally appreciate it. I do have difficulties using the meatgistics site with screen reading software and braille. I’d really like to get all of this figured out. A phone call, email exchange would be great. That would illeminate the difficulty in posting to meatgistics. Wouldn’t even mind if the emails and questions were posted, just difficult to navigate to post, read posts and respond.
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Has anyone tried freezing cured/stuffed summer sausage and then thawing it and smoking it at a later date?
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Good morning guy’s, I have an interest in making tender jerky. After watching Johns video on the subject, I am wondering what changes I would need to make to use a different seasoning. I am specifically interested in the Sweet Teriyaki flavor. Should I follow the same recipe and add 18% extra brown sugar as with the Waltons Bold seasoning in the video? All else should be the same but I just was curious about the sugar level. Thanks for any help
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Well as I mentioned in another thread, it’s time for a soup and stew thread. Here is what I quickly threw together tonight when I got home from work. It’s a simple potato soup that quick and easy, I won’t take credit for inventing it, it came from my Vitamix cookbook. You will need to fry up a few slices of bacon and sautee 1/4 cup of onion to begin with. Then microwave a couple potatoes, put one cooked potato in the blender with 1 1/3 cup of milk, 1/3 cup cheddar cheese, and 1/4 cup sauteed onion, put the lid on and turn it on and crank it up to high for 5 minutes or until steam start coming out of the top of the blender. Next add the remaining potatoe, bacon, 1/3 cup more cheese and salt and blend for about 30 seconds on a lower speed. This step will give the soup a chunkier consistency. I will caution you that to get the soup to heat up in the blender you will need a higher end blender such as a Vitamix or Blendtec, I’m sure there are others brands that will do it, but those are the first to come to mind. You could probably get away with making this in a lower end blender but you would probably need to heat on the stove at the end of the process.
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