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    1. Home
    2. Groups
    3. Dry Cured Sausage

    Group Details

    Dry Cured Sausage

    Member List

    Jonathon Jonathon
    The Feedlot The Feedlot
    M mrwoody
    H Hurricane0331
    Joseph Oliveti Joseph Oliveti
    I ISULarry
    O oldmeatcutter
    Big Game Big Game
    T txoutdoorsman
    badfire2625 badfire2625
    H harry k
    B bcsteppig
    D dubsmeats
    B Barth
    Nick Magoulianos Nick Magoulianos
    S smoke king
    B bpschuebel
    Mcjagger Mcjagger
    bubba_mcnabb bubba_mcnabb
    Brian Schneider Brian Schneider
    • RE: Bacon question

      processhead unfortunately I don’t know how to attach that kind of file. Maybe there is someone out there that knows how to do it.

      posted in User Recipes
      Y
      YooperDog
    • RE: 13lbs of pork fat put up !!!

      Hunter-Steve your welcome sir

      posted in Bragging Board
      The Feedlot
      The Feedlot
    • RE: What did everyone cook today?

      gChart That looks perfect. An inspiration to us. thanks

      posted in Bragging Board
      Chef
      Chef
    • RE: Sous vide snack sticks

      Inside is 11"x8.5"x 13.5" deep
      It holds the heat so well I could have gone bigger but it is just the right size for my needs

      posted in Meat Processing
      G
      glen
    • RE: Sous vide snack sticks

      glen that thing is awesome! kyle you don’t need an expensive unit unless you want to do large amounts of water. Honestly you could buy 2 of the weston ones and do the same/more water and still get out cheaper!

      posted in Meat Processing
      Jonathon
      Jonathon
    • RE: Sous vide snack sticks

      Sous vide cooler 3.jpg Sous vide cooler 2.jpg Sous vide cooler1.jpg

      I used a PVC slip connector to make the hole solid and glued it in with expanding foam
      The black marks are from the drawing used to saw the hole, learned later they were permanent!
      If you are lucky you may find a hole saw the right size for yours

      posted in Meat Processing
      G
      glen
    • RE: Snack Sticks water squirting out

      Jonathon so we’re you able to get it working again following the instructions I posted?

      posted in Meat Processing
      Brian Schneider
      Brian Schneider
    • 13lbs of pork fat put up !!!

      20210122_111147.jpg

      posted in Bragging Board
      The Feedlot
      The Feedlot
    • RE: Sous vide snack sticks

      kyle I vacuum bag but many here swear by "naked " Which I haven’t tried
      I generally remove the product after short a heavy smoke then use the graduated step up heat method in the sous vide.
      Also remember the direct heat conductivity of souse vide heats the internals relatively quickly and in my humble opinion at temps higher than 160 you can quickly over heat the product if not careful.
      Monitor internals with your thermometer.
      Don’t be intimidated, it’s much easier to learn than smoking

      There are souse vide diameter/heat/time/pasteurization charts on line that are very helpful.
      Kind of hard to find and it just occurred to me to print them out next time I need them LOL

      posted in Meat Processing
      G
      glen
    • RE: Sous vide snack sticks

      kyle I’m not PapaSop but I will weigh in that I have used a unit very similar to the Weston on sale and for home use it has worked great for 2 yrs
      Also I highly recommend adapting an insulated cooler for your processing vessel
      I cut a snug fitting hole in the lid of a Coleman 20 can party stacker and am very happy with it

      posted in Meat Processing
      G
      glen