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    Ron Grisar

    @Ron Grisar

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    Best posts made by Ron Grisar

    • RE: Which binder is the best to use

      Jonathon This discussion was perfect timing for a recent experience. I just finished a 6 lb batch each of venison summer sausage and venison snak stix using Walton products. I used Sure Gel with the summer sausage and carrot fiber with the snack stix. I mix by hand and thought it was much easier to get good protein extraction on the summer sausage with Sure Gel than with the carrot fiber in the snack stix. I am fairly new to making cured sausage. From this experience I think I’ll stay with Sure Gel. It was easier and provided better results.

      posted in Meat Processing
      R
      Ron Grisar
    • RE: New Groups to Help Everyone on Smokers

      Jonathon Great idea, Masterbuilt 30 here.

      posted in Waltons Blog
      R
      Ron Grisar
    • RE: Sous Vide Snack Sticks

      I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.

      Thank you all for your help, Happy New Year!

      posted in Smoking & Grilling
      R
      Ron Grisar
    • RE: Snack sticks no hold

      Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Walton's Grinders

      Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!

      posted in Meat Processing
      R
      Ron Grisar

    Latest posts made by Ron Grisar

    • RE: Imitation Bacon

      James.Snustad Thanks, I was wondering if a higher % of pork might be used. Have you tried other ratios of venison/fat?

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Imitation Bacon

      smokinbubba Thanks, that’s about what I thought. I’ll give it a try

      posted in Meat Processing
      R
      Ron Grisar
    • Imitation Bacon

      I purchased Imitation Bacon #2 to try with venison. I have pork butt to add for fat. I’m asking for recommendations on the ratio of venison/pork butt.

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Sous Vide Snack Sticks

      I was hoping the same could be done with the collagen casings as the summer sausage turned out so good.

      Thank you all for your help, Happy New Year!

      posted in Smoking & Grilling
      R
      Ron Grisar
    • Sous Vide Snack Sticks

      After watching Jon’s live stream, I tried finishing summer sausage, fibrous casings, directly in water bath, no bags with great results.
      My question is can I also finish snack sticks with collagen casings the same way?

      posted in Smoking & Grilling
      R
      Ron Grisar
    • RE: Walton's Grinders

      Fat_Bob Great to hear, waiting on delivery today of my #12 I ordered just a couple days ago. Really surprised how fast it’s getting delivered. Have a Merry Christmas!!

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Snack sticks no hold

      Jonathon Thanks, I’ll try 130° next time and see if there’s a noticable change

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Snack sticks no hold

      Jonathon I have been hot smoking snack sticks and summer sausage for a given amount of time and was not overly concerned with the IT as I finish to temp in Sous Vide. The IT is typically about 120° when I pull from smoker. Do you recommend an IT prior to Sous Vide?

      posted in Meat Processing
      R
      Ron Grisar
    • RE: Which binder is the best to use

      Jonathon This discussion was perfect timing for a recent experience. I just finished a 6 lb batch each of venison summer sausage and venison snak stix using Walton products. I used Sure Gel with the summer sausage and carrot fiber with the snack stix. I mix by hand and thought it was much easier to get good protein extraction on the summer sausage with Sure Gel than with the carrot fiber in the snack stix. I am fairly new to making cured sausage. From this experience I think I’ll stay with Sure Gel. It was easier and provided better results.

      posted in Meat Processing
      R
      Ron Grisar