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Recent Posts

  • @Parksider that looks awesome! I am sure you will put that thing to good use, now you’ll have a great way to bring lots of meat down to temp quickly and it will be awesome for long-term storage. Can’t wait to see pictures of it fully stocked with product!

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  • K

    @parksider Have had coolbot for three years works great. Simple to switch over - just follow directions. Here is a youtube link https://www.youtube.com/watch?v=WocdCnMjxA0

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  • P

    Well we finally to our game to the next level, we acquired a 6x10x9 walkin cooler and a 4x6 walkin freezer. It went up pretty quick but we had two panels on the wrong side, this pic is before we fixed it. Went to put the top on and it was one foot longer… so a quick rearrangement of the panels and here it is. We are planning on using a window air conditioner and a Coolbot controller to run it since it didn’t come with a compressor. Anyone out there using the Coolbot or similar setup?0_1541183617330_walkin.jpg 0_1541183673690_freezr.jpg

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  • @Michael-Wright Looks good! I’m impressed that you made this and really excited to try it at some point! I am wondering if other cures would act differently with beef but it sounds like the first one to try is the regular Excalibur Bacon Rub Cure!

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  • M

    I bought beef bacon from a smokehouse for $6.20 per pound. I was so disappointed, that I decided to make my own. I used a beef navel that I got from a local butcher, and used Walton’s “Excalibur Bacon Rub Cure”. I followed the directions for this product. The end result is unbelievable! Some of the best bacon I have eaten. If I did not tell you that it was beef bacon, you wouldn’t know that it wasn’t pork. I am making beef bacon to cut down on pork. Could not be happier.!!
    0_1536088645623_20180901_103319.jpg 0_1536088663003_20180901_103528.jpg 0_1536088736185_20180901_103644.jpg

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  • T

    Thanks Yeah I drink a few waiting on it to cook last night! LOL
    I’m thinking that if you need more cheese, and I like lots of cheese, that pepper jack might work with it?

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