lkrfletcher Both were great post. Frankly, I’ll be trying to make both. As I said many times, collectively the skills and talents in the Meatgistics is extraordinary.
I think both will be tried my many. Would you please post the recipes in the User Recipe category.That would make all three post easily accessible to all. Us old folks can’t remember where we put our glasses much less what categories we have read things.
Livestream today at 3 pm
Hey guys, we are going today at 3 pm for another weekly Livestream. Topic will be about additives, how and why they are used so bring your questions on additives that Walton’s sells. We will focus mostly on the ones retail customers will use but we will cover the other ones as well.
waltonsinc.com/live @ 3 pm today
[censored]! Missed it. Was out in the hunting blind… May have just as well watched for what I didn’t see today.
PapaSop a day out hunting is never wasted and you can always watch it after the fact!
Finally watched it. Well done, answered many questions but still wondering. I bought the smoked meat stabilizer but haven’t used yet after reading about the gas out. How do you apply such a small quantity to a batch without using water to disperse it all? That said I almost never go from stuffing to smoking but would like the option. Don’t care for the tang of ECA so that’s out. The sodium erythorbate is an option, which I can weigh out, but for the smaller batches I do it doesn’t seem feasible. Thanks.