Hey everyone, I thought I would put together a little post that would sort of encapsulate (citric acid) 2019 for Meatgistics users! It is going to be a collection of some of my favorite posts, I went through and tried to rank them on how many views, comments and votes they got but that quickly got too confusing! So, I looked at those and took them into consideration but they are by no means all I took into account!

Thank you to everyone who contributed to meatgistics this year! Your questions, responses and ultimately your purchasing of Walton’s Inc products is what lets us keep doing what we are doing! So, the countdown begins.

There are going to be more than a few people who made posts worthy of being on this list that I am leaving out (off the top of my head I can think of AdamCA craigrice raider2119 macsinsac lamurscrappy blackbetty61 and Darkfish89, though I am sure I am forgetting more than a few), and I don’t want anyone to feel offended, I am sure I missed things (I am trying to do this in between getting caught up from yesterdays livestream) so, if I missed one that you think should be on here let me know and link the post you think should be on here!

# 11 - Working On Opening Day

I didnt say I was going to start at 10! hotkarl s post about smoking on the job (smoking sausage) let us all see his awesome set up and even gave a new idea or two on how to finish up your product in water.

#10 - Grilled Frozen Pizza

PapaSop Posted about Frozen Pizza at 4:10 and by 4:19 Austin had responded, lesson is, if you want a fast response from Austin mention frozen pizza, specifically Totinos brand!

#9 - Akushi Ribeyes

Though it took a few tries, we were finally able to see Dave R gorgeuos ribeyes! Joe Hell and a few others chimed in with there amazing pictures of meat as well!

#8 - Bow Harvest

twilliams got the bow season off to a great start and made everyone start thinking of what they were going to do with their deer this season!

#7 - Map of Members

Parksider asked Austin for a map of all meatgistics members, I thought it would one of those things that we tried to figure out for months, but at the end of the day Austin had it figured out and live! For anyone who hasn’t done it yet, go to your profile and re-save your information and that will get you on the map!

#6 - Snack Sticks

JohninPa Wanted everyones opinions and ideas on what he was planning on doing that weekend and wow did he get them! We had a lot of people chime in with ideas and suggestions for him. This post is LOADED with good information for people.

#5 - Soft Beef Jerky Without Sugar

This post was what was behind trying Glycerine instead of extra sugar to make tender beef jerky. And though we haven’t heard much from smcneese recently, this was a good idea!

#4 - Sous Vide Vs Reverse Sear

Joe Hell s thorough breakdown of reverse sear vs sous vide covers almost every detail you can think of between the two ways of doing it!

#3 - Summer Sausage Nightmare

Yes, yes, I know, technically this wasn’t this year but this is the post that introduced us to Parksider s idea of finishing up your product in water. I’d say more than any other single idea or technique, this changed the way more people do their sausage than anything else!

#2 - What Did Everyone Cook Today

With 228 Posts and almost 3,000 views Tex_77 post continues to be a “must read first thing Monday morning” for myself, and many many others! It is a great place to showcase what you grilled, smoked, bbq’d or cooked this weekend and to see what creations other people have come up with!

#1 - Big Goals Deserve Big Rewards

A part of the amazing story that is Joe Hell s weight loss journey, for anyone who hasn’t checked it, and his blog, Better Living Through BBQ With Joe Hell you need to do that right away! Not only will you see some amazing pics of insane meals but you can follow along with his life-changing weight loss journey!

Austin and here is the most important pic taken during the entire weekend! PapaSop Thanks for stopping by, sorry you met @Team-Blue and not Austin!

Randyman Our 11 lb sausage stuffer just went on sale today, this is the stuffer I use all the time in our videos/experiments. The piston is smaller which makes turning the crank and stuffing a lot easier than on the larger models. https://www.waltonsinc.com/sales

Feel free to tell Brian how much you liked this!

https://www.facebook.com/149691662246992/posts/1086054921737010?comment_id=602953050254182

Mulberrylane First of all, we’ll pray everything goes well with your son, that has got to be incredibly hard, glad you have what sounds like a tight family to help!

Second, we could come up with sausages and recipes without any preservatives but salt is the tough one. Salt plays such a key roll in sausage and even jerky that I don’t think that there is a way to eliminate it completely. Is there a % per serving that is acceptable or does it truly need to be salt-free?

Do the boys like heat? It seems like to me that the easiest way to work around low sodium but still provide taste would be to add some heat. What about sugar? Is that okay and if you want that restricted please let me know how many grams per serving of sugar is acceptable.

I’ll run this by our application specialist and Austin and I will have a talk to see what we can come up with!

Stay strong and god bless!

We are testing out creating new groups based upon what smoker you own. Right now I have 1 for the Pk-100 and 1 for Masterbuilt. If people want I can split masterbuilt into a few different categories (but I don’t want to go totally nuts here) as I know they make a bunch, but to start this will make things easier. So, now if you have a question on a Masterbuilt or PK100 you can simply @Masterbuilt or @PK100 and it will notify everyone in that group!

So, to be useful people would have to go and join those groups. Let me know if you guys like this idea and what other groups for smokers or other pieces of equipment you want. Right now I have the badges showing but we can hide that if it starts to get too many badges next to our names.

AdamCA I’m fairly amazed that this post has 300 views…I’ll tell everyone what, if these sticks come out good we will do a special drawing somehow, and I will send a package of them to one person. Sometimes it is better to ask forgiveness of Austin than permission!

@Team-Orange You can be “official” all day, me and @Team-Blue will keep it “Real”!

Mulberrylane First, here are a few “Jerky” recipes:
100% Pure Honey Jerky
Maple Syrup Jerky (we just did this with bacon and it was pretty good!) Tex_77 keep an eye on social media, I made a quick story about it on Instagram and FB
Brown Sugar and Hot Red Pepper

We are going to try these without cure or any additional salt. Basically marinate them overnight in those mixtures (we will list amounts per lb of meat when we do it) and then quick cook in the oven up to 160° for food safety and then start dehydrating them. I’ll check them probably every hour or so and determine what time frame works best. You will want to treat them as fresh products though, the water activity will be low enough that they would technically be shelf stable but it absolutely is not worth risking it. These will basically be what Parksider was talking about in his post a few days ago

Next, we had some really good luck here doing Almonds with some seasonings, Joe Hell used Dill pickle and we used some Sea Salt & Vinegar, which would both be too high in salt for what you are wanting but we have a few like the Das Salt Free from Excalibur, the Kosmos Honey BBQ Wing Dust and the Oakridge Dominator that are really good and low in salt. So, we will try some almonds, walnuts, pecans and peanuts as they all are supposedly good for cancer prevention and chemo, if nothing else the B12 would be good for him!

If you want to shoot me an email at jonathon@waltonsinc.com and let me know his name and maybe a detail with something personal that he would enjoy us talking about we’d be more than happy to give him a shout out and some words of encouragement when we do the video…I will probably only need 5 takes to get through something like that without crying!

craigrice Okay, so the verdict is in! Both flavors were awesome, but in my opinion (and most people here) thought that the Willies Snack Stick with the fresh-roasted garlic was a little better than the Pepper and Garlic Jerky Seasoning. But, seriously you can’t go wrong either way! We roasted our garlic at 400 degrees for 40 minutes and then we added it during the second grind. When I do this again I will be roasting it and then chopping it up very small and sprinkle it on while I am mixing because some bites have an awesome roasted garlic flavor and others not so much. This is because when it is roasted the garlic breaks down so much that it is very hard to get it to disperse. Video and recipe will be coming out soonish.

We will be working on our podcast soon and we will have some information on how someone might win a package of these!

deplorablenc1 OH MAN that looks good! One of our commercial salesmen and I am planning a few different dry-cured sausages here soon, we might toss a few add a few coppas at the same time.

Brianh Parksider Has been ding some ribs in the pk and not seeing much, if any of a smoke ring. Did your ribs have a smoke ring?

Tex_77 That is pretty awesome man! How much fuel did you go through during that process? 8 hours is a long time for it to hold that steady and I see one drop that could possibly be adding more wood or whatever you were using but other than that one drop halfway through it is remarkably steady!

Brianzipperdog123 Yeah that was my question on the post you posted the pic as well, did you change out the connection and burner? Like I said there too, I am not saying you have to, am just asking as I have never experimented with it. I do have a natural gas hookup running to my back deck though in case I need/want to.

PapaSop Way to try to keep people looking at the good stuff coming instead of focussing on the negatives! What’s the saying “This too shall pass”? Or something like that!

ctraymond How far is the location from you and can you do next day or would it be multiple days? I’d go with craigrice suggestion freeze them and put them in some sort of cheap styrofoam cooler with ice packs.

Just to be sure, you say you cured it with sure gel, you added the sure cure as well right? Sure gel is a binder, sure cure is the nitrite mix. Also, did you add Encapsualtyed Citric Acid? Doing that will add to your shelf stability by lowering the pH.

Joe Hell Man that’s rough. Sadly we are going to see more and more of this, or I am thinking we will, who knows, maybe people will surprise me but no matter how much most f us come together there are always going to be people who only look out for themselves.

Parksider The Hot Pepper Cheese doesn’t really have any noticeable heat either so I’d say ghost pepper but that’s a serious amount of heat. Adding some red pepper flakes might be your best bet if you are looking to add some heat!

Brianzipperdog123 What type of smoker is that and did you need a different burner apparatus for the difference in particle size? I’ve never converted one but I know for grills some say you need to change the burn tubes and some people say it doesn’t matter.

We are going to be doing a side by side video/comparison of beef and pork fat added to a poultry snack stick coming up here sometime soon.