Catalog
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Walton’s catalog make great gifts for your favorite hunter or weekend grill master.
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Love getting the new catalog gives me ideas on new stuff I need or that can make thing easier
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@Irma2 @stimy28
Be on the lookout… Our next catalog will be headed to the printer shortly!
They should be mailed out and in-hand by around mid-August!
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If I got a catalog last year, wii one came automatically this year?
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@BJONES7802 said in Catalog:
If I got a catalog last year, wii one came automatically this year?
Most likely, yes.
The only reason you would not is if we have not seen any order history for an account for 3-4 years, then eventually an address can drop off. If you’ve ordered recently, you will stay on the list.
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Thanks Austin, my friend made the order last year.
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Catalogs started mailing yesterday and will finish today!
Be on the lookout for the new 2017 catalog in your mailbox by early next week!
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@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?
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