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    SupplySergeant

    @SupplySergeant

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    Best posts made by SupplySergeant

    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      I haven’t used a vertical yet, but plan to buy one. My horizontal is a pain to load. As far as actual stuffing performance it’s great!

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      Tex_77 said in Vertical vs. Horizontal Stuffers - merits of either?:

      Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.

      My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Cold smoked bacon

      I wet cure my bacon, then cold smoke over a mix of hickory and oak, then store it cold for 2-3 days before I slice it. Bacon is my most successful cured meat by far, sausages are still a work in progress!

      posted in Meat Processing
      S
      SupplySergeant

    Latest posts made by SupplySergeant

    • RE: Cold smoked bacon

      Kmucker All too true! Now, if science could grow me an all belly hog…

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Cold smoked bacon

      Kmucker I raise my own bellies! Along with the rest of the hog, of course!

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Cold smoked bacon

      I wet cure my bacon, then cold smoke over a mix of hickory and oak, then store it cold for 2-3 days before I slice it. Bacon is my most successful cured meat by far, sausages are still a work in progress!

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      Jonathon No, I stuff by myself, but I aslo mostly do 32-36mm hog casings, not sticks. I plan to try some snack sticks in 16-19mm sheep casings soon, I’ll update when I do!

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      Tex_77 said in Vertical vs. Horizontal Stuffers - merits of either?:

      Jonathon I’d disagree with that statement, it is much easier even with two people to have the horizontal stuffer we used clamped down, I guess if you aren’t using a water stuff, then the hoses pulling on it, it might now be as big of an issue.

      My horizontal is just a 5lb, it dosen’t need clamped to stuff, but when you tilit it up to load it would be nice.

      posted in Meat Processing
      S
      SupplySergeant
    • RE: Vertical vs. Horizontal Stuffers - merits of either?

      I haven’t used a vertical yet, but plan to buy one. My horizontal is a pain to load. As far as actual stuffing performance it’s great!

      posted in Meat Processing
      S
      SupplySergeant