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    pr0wlunwoof

    @pr0wlunwoof

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    Best posts made by pr0wlunwoof

    • Smoked Butts and Sous vide ribs.

      Well its my daughters 2nd bday and BBQ is on the menu. Smoked 2 butts last night and will be dropping some ribs in the sous vide here in a few. My girlie loves Smoked meat or as she calls it nummy nummy.

      I let her open a present earlier last week as I needed to borrow it. She was ecstatic.

      20200905_080045.jpg

      posted in Smoking & Grilling
      pr0wlunwoof
      pr0wlunwoof
    • RE: Meat processing table.

      Got the top attached. Definately not commercial grade, but still a nice addition.

      20200909_144412.jpg

      20200909_144415.jpg

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: Can you make bacon from sliced belly

      Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.

      Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.

      Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Roll Call (Start Here First)

      Austin

      Howdy Guys,

      I am from and live in Southeast Georgia
      I have not done a tone of processing, maybe a few deer here and there.
      I enjoy pepperoni, salami, and all forms of sausage and have just stocked up on some fresh sausage seasoning and equipment from waltons.
      I have a ceramic cooker, a flat top grill conversion, a Stumps Gravity Feed clone, and a reverse flow tow behind, sous vide, Oven fryer, convection oven, Commercial style deep fryer, and a cowboy ring.

      I enjoy cooking and have been working on getting “tooled up” and sharpening my skills on things outside of traditional bbq pork dishes.

      My short term plans include: Taking a hack at the Canadian bacon tomorrow. The Chicago Brats maybe this weekend and Kielbasa in a few weeks.

      posted in Roll Call
      pr0wlunwoof
      pr0wlunwoof
    • RE: Lump Charcoal

      Chef

      That is a very nice cooker. You must cook for entire Armies. Fortunately I do not have that many friends or I would have my whole paycheck going towards feeding them. This is my little cooking space with my other cooker I built, a reverse flow tow behind from an old 120 gallon propane tank. It also has a gas burner down the middle which helps it double as a grill for burger burns. I am still in hobby land, but maybe one day I will get to play for a living.

      Cooking area (2).jpg

      posted in Smoking & Grilling
      pr0wlunwoof
      pr0wlunwoof
    • RE: What did everyone cook today?

      Today was stuffed pork tenderloin.

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      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: No Humor Catagory

      Chef . I hear ya. My wife wanted to know what our 1 year old daughter was getting for her 2nd birthday. I said a sausage stuffer and mixer. She got a little upset and asked what she was gonna do with those. I then reminder her of the box she plays in all day that my kamado smoker came in.

      posted in General
      pr0wlunwoof
      pr0wlunwoof
    • RE: Sheboygan Brats

      TexLaw Ditto on the grams. Measuring and converting 1/16th of a lb takes way to much time.

      posted in User Recipes
      pr0wlunwoof
      pr0wlunwoof
    • RE: O Canadian Bacon!

      So we had our son at 4am this morning. I told my wife that canadian bacon was good enough to enduce labor. She believes me know.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Gardening, canning, pickling and everything related

      lkrfletcher we did pickles for the first time this year. My cucumbers were gangbusters till the pickle worm found them. Fought those bastsrds for two months.

      20200715_131418.jpg

      posted in General
      pr0wlunwoof
      pr0wlunwoof

    Latest posts made by pr0wlunwoof

    • Waltons patty maker. First run.

      Bough some cheap ground beef and gave it a whirl. Not a bad experience, but definately some work with setup and cleanup. 20210103_114459.jpg 20210103_121343.jpg 20210103_123152.jpg 20210103_125403.jpg

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      Finally had a moment to take it out of the box.

      20201126_081459.jpg 20201126_081547.jpg 20201126_081638.jpg 20201126_081644.jpg 20201126_081648.jpg 20201126_081736.jpg 20201126_081740.jpg

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: What did everyone cook today?

      calldoctoday

      Sous vide will change your life in a good way.

      posted in Bragging Board
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      D Halverson

      Look a there you are correct ethyl acetate is the compound used to smooth/melt PETG. Your concerns are noted. I will keep them in mind when I venture down the road of modifications. I think if it were something I was going to use indefinitely I would probably have to look at a process similar to this:
      https://hackaday.com/2020/09/23/reforming-3d-prints-with-salt-and-heat/

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      D Halverson

      Valid point about food safety. I will be constructing it out of PETG which from the little research I have done it is considered food safe. Will probably print it with 100% infill and depending on what it looks like either sand it smooth or attempt some acetone smoothing.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Cellulose Casings out of Stock?

      Jonathon Yeah those burgers look terribly good. I dont use High temp cheese, but I have found that sharp cheddar works well in the patties. I cook burgers on a homemade flattop and the sear that puts on them really makes a difference.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      Jonathon Yeah I am glad it got back in stock. Just looking at photos I think it should be pretty easy. Will probably take longer to print than it will to design.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Cellulose Casings out of Stock?

      Jonathon

      That’s an interesting idea. I have been using Dasida Soup Stock, Beef Flavor in some other recipes that might help boost the flavor in a hotdog as well.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      One other thing I am thinking of doing is designing and 3d printing a plate to make 1/4lb burgers and possibly one to do sliders or breakfast sausage patties.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof
    • RE: Waltons Quick patty Maker

      I am thinking about just buying 80/20 ground and running it through my 25lb mixer with the seasonings. Then use my 15lb stuffer to make the patties. Lay them out on sheet pans and freeze them and then vacuum packaging them 8 to a pack. I think I am going to run 14lbs at a time which should make 42ish burgers or 5 packs.

      posted in Meat Processing
      pr0wlunwoof
      pr0wlunwoof