Missouri firearms deer season. My boy shot front two mine is in back. Lots of good eating coming up!
Been working on this for a year now. Bought a walk in last year. Between rain last fall, Covid at Christmas, rain again in spring, hay season, I finally got time to start getting it back up.
This was a used beverage cooler 8’x24’ with doors. Now 8’x12’ no glass doors.
Will be hanging meat soon! Getting excited! Will be buying stuff from Walton’s soon!
Been working so hard ain’t had time to post much on here in the last year. Man has this forum grown! Glad to see so many supporters of Walton’s! Great company to do business with and a great place to share and learn!
Keep up the good work Walton’s!
Whole lot of Canadian bacon goodness resting in my fridge!
Cured using Morton TQ 1 tablespoon per pound of meat. 2 tablespoons per pound brown sugar.
Cured 14 days, rinsed then let rest in fridge to form pellicle.
Smoked @250 until 155 IT with hickory pellets in the @masterbuilt
Been awhile since I’ve been on here. Life, Covid, has gotten in the way. Just wanted to say that the Dixie Style Pork Sausage Seasoning make a great flavored Pork/Venison breakfast sausage.
Just don’t forget to mix accordingly. I package pork butt ground in 1lb bags and all my ground venison in 1lb bags to mix when I want to make whatever. I pulled 1 each.
And promptly forgot to add enough seasoning for 2 pounds! Needless to say I mixed in more this morning!
I think everyone will find out it will be hard to go back to work after spending time at home enjoying the things they love to do.
As for me…my gunshop is still open…until I get the order to close. I will continue to wipe down surfaces and do the best I can to keep customers safe.
When this is all over… I’m going on vacation!
Yep. I agree with what he said.
Also,since you stated you are just starting I’ll give you some lessons I have learned.
Meat must be cold to go through an 1/8" plate. Not frozen but cold!
It’s best to freeze your head assembly of you grinder before starting any grind.
Don’t push it! Just let the meat feed itself. Occasionally you may need to use the stomper the push the meat down the spout on the 2nd grind and that’s ok. Just don’t stand on that stomper!
Hope this helps.
Cure #1 using a dry rub method. Amounts of cure, salt, and brown sugar used determined via digging dog farms cure calculator. Rub belly, put in bag, cure 1 day per 1/4” of meat thickness at thickest point. Add 2 more days for good measure to the cure. Rinse pat dry and let dry overnight in fridge then smoke @150-175 for at least 4 hrs or until internal temperature is 130 degrees. Slice cold and be sure to cook before eating.
Haven’t found a need to add other flavors so can’t help there
Just going to use this for skinning. Already have a meat rail in the walk in cooler for hanging quartered beef, hogs, and deer. This is only for personal farm use. Will probably just use chains on the front end loader, but thought it would be nice to have a gambrel.
Couple short pieces of log chain and a couple eye hooks and I’m golden.
Processed the boys two deer today. Just set up a little rickety table inside cooler for trimming the meat and de-boning, etc. finished cleaning and vacuum sealing in the kitchen.
Works fine. Just need a better table.
Going to let my big buck hang until Sunday or Monday. Will only be 7 days hanging and they say you can hang 10-18 days for best quality meat in a cooler. I’ll see….