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    Mcjagger

    @Mcjagger

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    Joined Last Online
    Location Hurst, Texas 76053

    Mcjagger Follow
    Sous Vide Canning Dry Cured Sausage Masterbuilt

    Best posts made by Mcjagger

    • First attempt at Kielbasa

      Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try 🙂

      IMG_8267.jpeg

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: What did everyone cook today?

      lkrfletcher IMG_8274.jpeg IMG_8275.jpeg IMG_8276.jpeg IMG_8277.jpeg

      A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
      “If you don’t eat your meat you can’t have any pudding!!!”

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Dry aging beef

      IMG_8329.jpeg IMG_8330.jpeg IMG_8332.jpeg

      Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: Food Processor

      I also have the Cuisinart 14 cup…love it.

      posted in General
      Mcjagger
      Mcjagger
    • RE: Special Meatgistics Giveaway

      Jonathon …Woot Woot !!! Thanks Jonathan and Waltons !!! One can never have too many toys for the kitchen !!!

      posted in Waltons Blog
      Mcjagger
      Mcjagger
    • RE: Walton's Grinders

      IMG_8313.jpeg

      Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Hello from Dallas Tx

      Welcome to the site…I’m from the other side of the DFW metroplex in Hurst.

      posted in Roll Call
      Mcjagger
      Mcjagger
    • RE: Waltons #12 Meat Grinder

      I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.

      posted in General
      Mcjagger
      Mcjagger
    • RE: First attempt at Kielbasa

      glen Yep, I sure am…nice smokey taste…now, to make a batch of pierogi to go along with them !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • Signature smoked kielbasa

      Newbie here…going to try a batch of kielbasa this week with the Excalibur kielbasa mix…it contains sodium erythorbate in the ingredients list…can I go straight to the smoker or do I need to wait 12 hours/overnight…thanks in advance

      posted in Meat Processing
      Mcjagger
      Mcjagger

    Latest posts made by Mcjagger

    • RE: Meatgistics App

      I also agree with John Belvedere.

      posted in General
      Mcjagger
      Mcjagger
    • RE: Antique walk in cooler, hope to convert this year into dry aging chamber (center piece for business)

      Wow !!! That is a nice piece of history you have !! Good luck with the restoration and post some pictures with the updates.

      posted in General
      Mcjagger
      Mcjagger
    • RE: pk 100

      Thanks for the info…I’ll definitely check them out.

      posted in General
      Mcjagger
      Mcjagger
    • RE: Hello from Dallas Tx

      Welcome to the site…I’m from the other side of the DFW metroplex in Hurst.

      posted in Roll Call
      Mcjagger
      Mcjagger
    • RE: pk 100

      I would be interested in the name of the company that custom made the cover…thanks in advance

      posted in General
      Mcjagger
      Mcjagger
    • RE: Dry aging beef

      IMG_8329.jpeg IMG_8330.jpeg IMG_8332.jpeg

      Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!

      posted in Bragging Board
      Mcjagger
      Mcjagger
    • RE: pk 100

      It’s a shame the for the price point of the PK 100 you can not get a cover for it…what does everyone use for a cover?? Any other brands of covers that would work ???

      posted in General
      Mcjagger
      Mcjagger
    • RE: Gourmet Hot Dogs

      How much bone marrow did you end up using in the meat block??? Those bad boys look tasty !!!

      posted in Recipes
      Mcjagger
      Mcjagger
    • RE: Walton's Grinders

      IMG_8313.jpeg

      Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!

      posted in Meat Processing
      Mcjagger
      Mcjagger
    • RE: Waltons #12 Meat Grinder

      I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.

      posted in General
      Mcjagger
      Mcjagger