Waltons sells the Meater thermometer but I was also looking at the Meat stick therm. Its truly wireless like the meater but seems to be better built in that its is water proof, can be used in a deep frier, and can monitor 8 probes using an app. Also COMES IN ORANGE, sorry Jonathon. If anyone has tried this I would like to know. I’m in no way affiliated with any company, just looking to get the best thing for me. Thanks everyone.
Hers a link .
Finished my first maple bacon slab. OMG the meat and flavor were so fresh. 12 days in the brine made the perfect slab. Smoked with apple chips for 5 hours 4 steps and 165 degrees. Sliced and frozen for later. Yum
Great plan. Do one you know will be good to rebuild confidence. I’ll be making something soon, my attempt at a thanks giving themed sausage was horrible. Now I’ve got 15 left in the freezer have to just pull one out every now and then to remind me DONT do that again!
I deeply apologize for hawking some other brand here. But I thought you might check that one out since it does deep frying and says its water proof. Thanks for checking I’m sure someone here owns one. Just looking for an honest review before throwing cash at it.
Thanks. If it pans out let me know what you think.
Is there any difference between meat grinder knives that are 4 bladed curved or 4 bladed straight
Seanlee Hardy go to the meatgistics section of the waltons site or search YouTube for meatgistics. Austin and jonathon are with Waltons. You can join either jonathon on team blue or Austin on orange. Its is just for fun.
Seanlee Hardy welcome. They guys here both waltons and other users are a great source of knowledge and I’m sure you will get the answer your looking for.
Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it
I got some carrot fiber from waltons and now want to add potato starch. What would be the ratio of each and for 25lb snack stick is it still 2 pints?
Love my waltons 11lb
Great plan. Do one you know will be good to rebuild confidence. I’ll be making something soon, my attempt at a thanks giving themed sausage was horrible. Now I’ve got 15 left in the freezer have to just pull one out every now and then to remind me DONT do that again!
Ok I understand the reason for surgel in cured products but here is my conundrum, my son is both milk and wheat intolerant. I think carrot fiber is my only choice for snack sticks. Since it retains so much water do I add more water than a recipe calls for or just enough to achieve PE?
Great, my waltons casings should arrive next friday so 7days frozen should be ok?