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    chippewa

    @chippewa

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    Joined Last Online
    Location Chippewa Lake, OH 44215 Age 49

    chippewa Follow
    Canning Masterbuilt

    Best posts made by chippewa

    • Buckboard bacon

      I made 19# of buckboard bacon over the weekend. Came out very good!
      673CD75F-C42D-433A-981D-B4B4D89A1D22.jpeg
      D7BDDF90-B35C-4B77-84F4-06976A86EB74.jpeg
      1E666351-257B-4935-8751-3A35CADA9371.jpeg
      I boned out And saved the top 1/2’s of 4 nice pork butts and cured using Morton’s tender quick, brown sugar and maple sugar In fridge for 8 days. Flipping every 2 days

      • Rinsed and soaked for 1/2 hour And patted dry
      • put a generous coating of butcher grind black pepper and put on racks overnight in fridge to dry
        -Pulled out to get to room temp in the morning while prepping smoker
      • 1 hr no smoke at 130*
      • added apple smoke for 8 hours all at the same 130*
        -pulled and let cool and put in bags in fridge for 2 days mellow
      • put in freezer for 3-4 hours then sliced and vacuum packed
      posted in Bragging Board
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      chippewa
    • Busy couple days

      I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
      Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.

      Jalapeño sticks with ghost pepper cheese
      Seasoning from Waltons
      Came out excellent!

      3 1/2# venison
      2 1/2# pork shoulder
      1/2# beef fat
      1/2 # high temp ghost pepper cheese
      1 1/4 cup water
      Cure
      Waltons jalapeño snack stick seasoning
      Carrot fiber for binder

      -Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
      -Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well

      • stuff into 19mm smoked collagen casings
        Put in fridge overnight
      • pull meat out and let get to room temp on racks while smoker warms
        -set smoker to 120* with no smoke and dampers open and put meat in for one hour.
      • raise temp to 140* and add smoke.
        And smoke for 2 hours
      • raise to 145* for 1 hour
        -get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
      • put in ice water bath to cool.
        -put on towel and dry then put on racks and let dry for an hour or so
      • vacuum pack and put in fridge overnight then put in freezer.
        44F1406B-1D6A-468E-810F-3AF5E8548B35.jpeg D6FE3B45-2E72-445D-BE2B-D9BE76BB0393.jpeg 48382DDD-4EEA-4184-8331-944FB19317A7.jpeg 54ADC695-4D9F-4699-A71D-E397FB1CDB9F.jpeg
      posted in Bragging Board
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      chippewa
    • RE: Masterbuilt won't Smoke

      KillerNoms
      I did the mailbox mod several years ago on mine also and I love it.
      774534A8-EA27-4945-88DA-2C079073698B.jpeg 25001054-81D1-4CAA-9E73-D858DDE5E266.jpeg

      posted in Smoking & Grilling
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      chippewa
    • RE: Tomorrow's forecast.... Chili????

      PapaSop looks good!! With Beans here in Ohio. Going to make a nice venison vegetable soup sometime this week to use up garden extras.

      posted in General
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      chippewa
    • RE: Long weekend....

      Parksider that is a nice setup there. And a heck of a weekend

      posted in Meat Processing
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      chippewa
    • RE: 1st time around venison summer sausage.

      PapaSop said in 1st time around venison summer sausage.:

      1GRINDER
      Wow, That looks very nice. Recently had the rind effect happen with some snack sticks and once with summer sausage. It was not much, but I think it gave it a bit of a “chew” factor that I really enjoyed. I typically do a 70/30 venison to pork ratio, but that’s just personal preference. I like the extra venison flavor. Looks tasty, time to pull a stick out of the freezer.

      Jonathon is right about the water cook though. The last venison summer sausage I did was pulled from smoker after it hit the stall at 145. Put directly in a turkey cooker of water @ 170. Thi[censored] finished temp in 45 minutes. Great time saver. I did not vacuum seal these but went straight to the cooker. I know Jonathon has gone back and forth about this before with Parksider. I think it’s a love-hate thing😉

      I started doing it the same way with the turkey fryer pot on the stove at 170* without vacuum sealing. what a time saver and the meat was evenly cooked and moist.

      posted in Bragging Board
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      chippewa
    • RE: Hunting Gear

      PapaSop I use a Hoyt Nitrum compound bow and a Ten Point Crossbow. All depends on the area and stand what bow I use. And use my Winchester Black Shadow 12 GA slug gun for gun week in Ohio.

      posted in General
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      chippewa
    • RE: 10mm OD stuffing tube

      blackbetty61 after some checking I found a 9mm 3/8” tube that looks like it might work.

      posted in Meat Processing
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      chippewa
    • Drying some Jalapeños for summer sausage
      • 45905638-FEFB-4566-A495-4A638987CE0E.jpeg
      posted in Bragging Board
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      chippewa
    • RE: January meat run.

      PapaSop that all looks great!!

      posted in General
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      chippewa

    Latest posts made by chippewa

    • RE: #32 Hand/Belt Driven Grinder

      That is amazing!! Good job

      posted in Meat Processing
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      chippewa
    • RE: Smoked Cheese A+ Part 2

      What types of wood do you like for cheese?

      posted in Smoking & Grilling
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      chippewa
    • RE: Masterbuilt won't Smoke

      KillerNoms
      I did the mailbox mod several years ago on mine also and I love it.
      774534A8-EA27-4945-88DA-2C079073698B.jpeg 25001054-81D1-4CAA-9E73-D858DDE5E266.jpeg

      posted in Smoking & Grilling
      C
      chippewa
    • RE: New Category

      Denny I use a 8” fillet knife that I usually for fish and it works great for taking the silver skin off.

      posted in Non-Food Related
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      chippewa
    • RE: Elk Hunt

      Very nice!! Can’t wait to see the different meats you make with it.

      posted in Bragging Board
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      chippewa
    • RE: Buffalo Wing Jerky Sticks

      Jonathon I love Franks!! I put that “stuff” on everything!!! So I am curios to try the buffalo wing sticks.

      posted in General
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      chippewa
    • RE: Grinder ?

      sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.

      posted in General
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      chippewa
    • RE: Buckboard bacon

      knifemaker3 said in Buckboard bacon:

      Looks Great! Only difference in your recipe and the one I use for back bacon (canadian bacon) is I only use brown sugar. Does the addition of the maple sugar add a maple taste to it?

      I can’t say there is a real maple taste. But I haven’t tried Making it without The maple sugar so it is hard to tell. Don’t want to mess up a good thing.

      posted in Bragging Board
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      chippewa
    • RE: Venison Snack Sticks

      Everything looks great and awesome setup!!

      posted in Bragging Board
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      chippewa
    • RE: Drink of Choice

      Tex_77
      My favorite is mixed drink is Crown apple and Vernors ginger ale ( has to be Vernors!) And miller light for beer

      posted in General
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      chippewa