@Joe-Hell That looks amazing! I’m drooling and starving right now…

Everyone should just ignore @Jonathon when he starts giving advice on pizza only needing pepperoni…Haha! Artichokes are amazing on pizza as well!

I’ll have to give this a try as well. I like the alternative pizza crusts, and cauliflower is good, but I hate making it cause it makes my house smell horrible… I think this could taste better, smell better, and be a lot easier to do!

@cariboogold Once the sausage is cooked, you will not be able to regrind and process into sausage again. My best suggestions would be to eat as it is, or get creative on putting them into something else to eat. Maybe try cutting them up and pan frying with scrambled eggs, or cutting up and adding to another food dish like chili…?
Maybe they would be ok as an add in for another dish, but I would not try to regrind and cook another time.

@deplorablenc1 said:

@Joe-Hell this guy gets special treatment…

Ok I take that back @Joe-Hell , I put in my order and got shipping confirmation within 10 minutes!!!

Our shipping guys are usually pretty fast on getting things out!!!
I’d argue we ship at least as fast and probably faster than anyone else!

Thanks for the feedback @steffenwiest & @deplorablenc1
I’ll talk with our Warehouse Manager and make sure we get things figured out on why we are missing them because, yes, if we say it will be there and it’s not, we definitely have a problem on our end and it’s not happening as it should.

@steffenwiest To make sure you get one mailed to you, please visit here: https://www.waltonsinc.com/catalog-request
I’ll get everything requested here mailed out next week.

If anyone cares to share their last order # that should have had a catalog and did not, I can do a deeper trace into things and try to fix where the problem may be happening.

Thanks!

@deplorablenc1 If you have ordered multiple times, you should have got one in an order for sure. I’ll make sure you get into our next bulk mailing. I know I am overdue on one, so I’ll probably get that process started next week.

@deplorablenc1 Gotcha!
I’ve had a few vendors try to sell us a grill/griddle like this.
Can I ask what you paid for something like that and what you’d consider it to be worth at a good price?

Do you use this for grilling most of the time on typical grill items like brats/sausages and hamburgers? Or, what trumps this grill to go back to the “normal” grill?

@deplorablenc1
I actually have the VacMaster PRO350 at home and I use that a lot. It is a very nice machine, and it will last you a long time.
I also have a Weston Harvest Guard at home, and I actually prefer this one for small and simple jobs, like leftovers from dinner.
The Weston model is my choice for quick and easy vacuum sealing, and the VacMaster model for bigger jobs when I’m sealing a lot of bags.

If you do a sizeable amount of vacuum sealing though, I would at least consider a chambered vacuum sealer. The cost difference on bags is a big deal, plus they vacuum and seal much better. Non-chambered bags in an 8x12 can be $0.15 or more for each bag, while chambered bags in an 8x12 can be $0.05 or less, depending on how many you buy at once. If you used only 500 bags per year, that would make a difference of several hundred dollars in a few years.

The VacMaster VP215 is the best selling entry level chambered vacuum sealer. It is a real workhorse and definitely worth every penny. I have also become a big fan of the Weston Pro-2500. It is a couple hundred dollars cheaper than the VacMaster model, and if I were to buy a chambered vacuum sealer right now for me, I’d go with the Weston.

Overall, you won’t be disappointed by the PRO350 if you go that route. I would do an estimate on how many bags you might use a year though, and see if the increased cost of a chambered model would save you money in the long run by buying the cheaper but better chambered bags. If you have any specific questions on any model though, do let me know!

@Joe-Hell @deplorablenc1
Sorry guys… Something went wrong and I never noticed until now. Looks like the create topic permission was dropped somehow. Things are back, and you can create new topics in the Community section again!

@Lost-River-Jones I would do as @Joe-Hell is saying, and use a kitchenaid or planetary mixer for a batch of 5 lb or less. I don’t know of an actual meat mixer than will adequately mix only 5 lb at a time. I have used planetary mixers before though, and they work well.
The look of a properly mixed batch is hard to describe. The feel is easier. It should be extremely sticky, and at the point where it will stretch if you grab a handful and pull it apart. It will also stick so much to your hands/gloves that it is hard to get completely off after picking it up.

@fourgonefishn I personally would not do snack sticks on a dehydrator. That doesn’t mean it cannot be done, but I think you will end up with a much better product by using a smoker. If you don’t have a smoker, then I’d use an oven, and dehydrator would be my last choice. A dehydrator just doesn’t have a high enough temperature to completely cook meat snacks. You could start some of the lower temps of the cook cycle with a dehydrator, but finishing in a smoker or oven would be ideal.