The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.
processhead only one buck in Kansas. We have the season choice as well but it can be used on either s3x, the only catch is that it is whitetail only, there are mule deer in the western 1/3rd of the state.
Nebraska also has mule deer in the western half of the state. Their numbers are more limited and available buck tags reflect that.
Here in NM it still gets hot during the day but the nights and mornings are cooling down nicely. Hopefully the days will also stay cooler. It is a great time in NM, you can drive around and smell green chile roasting all over.
Ridley Acres Agree with you there. It was interesting to watch the bees. The crazy cost of the bees as they became trendy to do is nuts. Our hives would take a beating every year. The late winter storms and cold, wet springs would do in at least half of our hives that made it through the winter. Finally gave it up after 10+ years, maybe will re-attack after a break.
What about just making the recipes printable. Put a waltons watermark on them. That way you can print the pages of a particular subject you want. Plus you could add to your personal “cookbook” by printing other threads, university topics, etc. You would be able to add new recipes as the get added to the site. Any thoughts.
processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like Walton's Bold Jerky Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
I never really understood why the different seasoning amounts used between whole muscle and ground jerky styles.
I would appreciate an explanation from someone who understands the reason behind this?
Bob Stehlik Yeah that is what I noticed as far as heat went, I got a few that were “hot” but they were just mild as can be. Even the mild ones in the past have some heat, not this year as well. However, I have been getting these from Costco lately.
I tried cracking the lid and the lowest I could get it was 150. So I put them in about an hour at 150. Then I let it cook at 165 for another hour. Then I added a 1/2 gal pan of water with a towel hanging out. Cooked like that until done. Went through about a full gallon of water. They turned out really nice
Chef we have not had good leadership for many years now. Everyone does what is good for them, not the good of the country. Too much money involved, and until that is out of politics, we wont have good leaders. I am with you on the praying.
This is all I will say in our wonderful meat community about this topic. I come here to get away from this s××t.
Miller havig never used Bear take my advice with a grain of salt but 8 minutes with wild game very well might not be enough. Time mixing is good in general but tons of things go into how long it will take. Things like amount of water added, quality of meat, TEMP of meat (that’s the big one) Temp of the room it is being mixed in and style of mixer (obviously) all of those things could be a culprit. Since you think it fatted out I am going to guess it could have been under mixed as like Cabelas90 says it is highly unlikely that a home processor would overmix, or you may possibly have a problem with your smoker, though I find that less likely than protein extraction.
Since you didn’t have to be present the first time, and no one claimed the knives, it’s too bad they decided only people present in the livestream were eligible for the re-draw. I would have liked to made the livestream though just to be in on other miscellaneous drawings they do on the fly (hats, shirts, aprons, shakers, etc. I’d even like to win some of the jerky… it always sounds good. Maybe next time.
HerbcoFood HAHAHA! I will have to take your word on it. The last time I had a taste of that stuff was when my oldest boy was playing t-ball… and he just graduated in biochem pre-med and is now in medical school.
I use the supreme pizza (big hit getting kids into venison ), blue ribbon, hatch green Chile and the fanciest flavor is longanisa ,it is kinda like a teriyaki but with more flavor (garlic, pineapple, paprika)
High temp cheese available: mozzarella, pepper Jack, cheddar and ghost
Additional comments because my original post was longer than I intended:
I think the phosphates in the marinade are what really make the difference. I think you would get similar results with any marinade assuming it contains them.
I pumped a lot of marinade into the loin with an injector. I’m sure this made a big difference with moisture retention also.
In my opinion, lean cuts like pork loin that are easy to dry out when grilling respond very well to marinades with phosphates.
I understand that there are some people are hesitant to use phosphates due to health concerns. I am not saying to use them on a daily basis. These marinades are great to use for a special occasion or a treat.
Thanks guys. I originally used the curing calculator off amazingribs.com, and my recipe has been working well for me. But I’d like to speed up the process (and increase production), so I’m looking at vacuum tumblers. But coming across information online has been challenging. Vacuum tumbler sales people don’t have recipes to reference either.
I was so excited I ended clicking the link but was going to come back to ask about the picture LOL!!! How well do they fit different body size? My issues with aprons is because I am 6’6" and the lanyard that ties usually ends up uncomfortably sitting in the upper low back area.
Well, that’s no good. I hope the damage is minimal and they get back running soon. I am selling cattle later this month and I don’t want the price to tank and grocery store price to spike even higher like when the plant in western Kansas caught fire.
Re: Seasoning & Additives 102 Shelf Life and StorageI make fresh sausages like bratwurst style sausages, and I vacuum seal them after they are complete but after several months in the freezer they all have an off flavor like it’s old and not a good flavor. Do you recommend any type of additive that I can add to keep the flavor? I only use the seasoning and fresh meat nothing else.
Hey guys, something is happening and some posts are being marked as questions and then they cannot be opened to be viewed or edited by anyone. We are aware o the problem and working with NodeBB to try to identify the issue and fdix it.
Its past midnight EST and September 11th is officially here. I have already made a toast to all of my brothers and sisters in arms who have paid with their lives to keep this country safe the past 20 years. I also toasted my fellow first responders, those Police Officers and Firefighters who selflessly gave their lives trying to rescue their fellow Americans who were in peril during the attack, and to the great Americans who made sure the 4th plane would never harm another American that day. Now I am here just drinking and reflecting on the past 20 years and praying that leadership is restored to this great nation, because it is definitely in short supply.
I am sure most of you can remember where you were and what you were doing at 8:46 am twenty years ago. I was sleeping because I worked the midnight shift as a newly promoted Police Sergeant. I got to bed about 8:00 am and was woken by a friend who was former Air Force, at about 9:45 am. He asked if I knew what had happened and of course I asked what are you talking about. He asked if Andy (fellow Marine and my best friend) was still assigned at the Pentagon, and I said yes. He told me to wake up and turn on the TV, that we were under attack. I woke up and watched in horror with the rest of the nation. The horror turned to fear when I realized my wife and 2 sons were in the same school building and I wasn’t with them. I called my wife and left a voice message to call me and started to the school. My second call was to my parents and my Mom answered the phone crying. All I could get out was , “Are you and Dad OK?”. She said yes, but I knew that was far from the truth. I told my Mom I loved her and would stop by as soon as I could. I headed to school to pick up my boys, knowing my wife couldn’t leave until the other kids were safely picked up. I called my best friends wife to see if she had heard from him and she was crying so hard she could hardly say “no”. It would be an entire day later before she called me to say she had heard from Andy, but he had to stay at work. Luckily he was not at the Pentagon when it was attacked. So all of the things that I remember the most about 9/11 was wanting to be with my family and friends to make sure they were safe. I know all of us have different memories from that day and some of you are young enough not to have memories of it at all. I really hoped our government and the people of this country learned from those horrific events, but I fear most have really forgotten. I hear some give lip service to what happened, but they have really forgotten. So to my fellow warriors, first responders, and patriots, thank you. Don’t forget what really happened the day 26 terrorist attacked our country unprovoked and killed nearly 3000 innocent Americans. Keep your families and friends close, because in the end that is all that really matters. Semper Fidelis and God Bless America.
Hey guys, just FYI in case anyone comes here looking for why they can’t place orders, the Create Order Button is not showing up currently on waltonsinc.com. We are aware and working on this. Sorry for the inconvenience.
Hey guys, if you post something, or see something posted that you think would be good for social media please tag it with #socialmedia That way we can easily see what you guys want to see us post over there. We are going to try to focus mostly on sausage making and jerky, things that are our core base but I know steaks and bbq are loved as well!