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    blackbetty61

    @blackbetty61

    Team Blue Regular Contributors Canning Green Mountain Grill

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    Location Oakes North Dakota Age 44

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    Canning Green Mountain Grill Team Blue Regular Contributors

    Best posts made by blackbetty61

    • RE: My Appeal to Walton

      kyle I agree this is where I get away from all the BS in the world…I’ve had to unfollow some friends on Facebook nothing but political $hit

      posted in Non-Food Related
      blackbetty61
      blackbetty61
    • Brats

      Made a few brats on the first day of the hopefully better new year…24 lbs pork butts with half Sheboygan bratwurst seasoning other half Lem bratwurst seasoning. Had a bit of carrot fiber left over so I threw that in with them. Ground through 3/8 then 3/16 plate and stuffed in natural 32-35 tubed casing. Turned out great
      6A9A3DB7-970C-4206-80E9-50130108906F.jpeg 5CC4F720-6956-4B96-A077-74069D5469B7.jpeg 3FA9C6DE-311B-4895-AA6E-F7CD4ABFA1FD.jpeg B900C9EB-6A0C-42AB-8AD6-20E83697047F.jpeg 4CFD958C-2A34-4455-9F07-3101ABE82F7A.jpeg 9001F20F-F96E-44A8-8541-341B8F414B3C.jpeg C87EE811-BA91-47EF-AC0C-D75B010D506C.jpeg 46B75D2F-AEC4-4AC0-AD16-011462D7622E.jpeg

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • RE: Roll Call (Start Here First)

      Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days

      posted in Roll Call
      blackbetty61
      blackbetty61
    • RE: We Need Feedback On Groups (Plus, you need to join Team Orange!)

      I like the grey/black best but if that’s not a choice…gotta go team blue

      posted in General
      blackbetty61
      blackbetty61
    • RE: Smoking snack sticks horizontal

      MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • RE: Smoking with pellet smoker.

      Tommie I just bought a inkbird ibt -4xp from Amazon I like it cause you can set a high and low temp alarm it has 4 probes 3 for meat and one for ambient I used one of the meat probes along with the ambient one to see if I had any differences in my temp and sure enough I did there’s a app for it I think it was around $50

      posted in Smoking & Grilling
      blackbetty61
      blackbetty61
    • RE: What did everyone cook today?

      4B3FD747-DF3A-4AEA-8377-82970A531EEC.jpeg 51A1349E-7759-423E-AD3B-1D035F3F931A.jpeg 49D7E74E-89B6-44F1-B546-BDF9AAD6D4E8.jpeg

      posted in Bragging Board
      blackbetty61
      blackbetty61
    • RE: Grinder ?

      chippewa we lost our thrust washer once, in a pinch we just made one outta a 5 gallon bucket lid…I think we still use it like that

      posted in General
      blackbetty61
      blackbetty61
    • RE: Snack sticks ?

      JohninPa I don’t tie the ends I’ll just pinch how ever long I want my sticks to be…for me my sticks are probably 16-18 inches long so when I get that length I just pinch and cut with a scissors if that makes sense

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • Weekend summer sausage

      I decided it was time for some summer sausage over the weekend made 12 lbs…
      50/50 blend…of 90/10 burger and pork butts…made two batches 6lb with ECA and 6 without. Usually I like the ECA but this time I think the batch without is better. Smoked it in my pellet grill till the temp was at 140ish then finished with the water bath in a roaster ( the roaster is way easier to control temp IMO) Took 7-8 hrs from start of the smoking to the end 160° water bath…threw them in a ice bath and let them bloom a couple hrs before putting them in the fridge overnight and packaged them the next day… turned out pretty tasty 3BF72F7E-3EAD-4F1B-A55D-3137517476A4.jpeg 068FB37D-AC39-4E03-B1A8-B4D351D83486.jpeg AA4B95D5-371A-4EE7-8E7E-999962D22E4A.jpeg 61EC7744-F5E9-4FD7-8FDD-3C770EE65D8B.jpeg 0474E2A7-2994-42E7-AA81-98FED17A25FB.jpeg D93031E9-7926-444D-A1CB-0853391C5215.jpeg

      posted in Bragging Board
      blackbetty61
      blackbetty61

    Latest posts made by blackbetty61

    • RE: Hog casings- shipping delay

      JoeB we only make sausage once a year so it makes sense for us to freeze what we don’t use up…we’ve been doing it that way for 15+ years works for us haven’t had issues…we never have unused casings for over a year and if we ever question the casings we’ll get new ones and toss the old ones

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • RE: Hog casings- shipping delay

      JoeB you mean still have the salt solution on them? Yes…also the ones that were in water we’ll put them in fresh water in a baggie so they’re submerged in water and freeze the whole baggie

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • RE: Hog casings- shipping delay

      We always freeze ours if we don’t use them all for that yr

      posted in Meat Processing
      blackbetty61
      blackbetty61
    • RE: Grind once or twice??

      JoeB no worries Joe, I’m no rookie, but don’t have near the yrs experience you do…always learning …happy stuffing

      posted in Meat Processing
      blackbetty61
      blackbetty61