Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Chef i support you 100% in your life decisions and opinions whether i agree with them or not. However you are literally asking Waltons to cut a big part of their advertising and customer base. I dont understand why you would do that to a business that you support so much. I am not sure what has happened personally to you from Facebook and Twitter to make you feel this strongly and its really none of my business. I just hope its not politically driven. Perhaps this is more of a conversation that should be just between the two of you but im guessing you are wanting to publicize it to hopefully get more people to follow your decision.

Finished product

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

Well finally got the stud back!!!

1st load Habanero BBQ with mozzarella
2nd load Dill pickle
Sporting the Waltons Team apparel, i need to get a meatgistics hoodie

AdamCA

s.a.m just use 50% wild game and 50% ground pork. You wont be disappointed, my opinion

From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.

Jonathon you were gonna send me samples of the samples so i can make them here in Wisconsin…lol.

wdaly i was on the local fire dept for 7 years, firefighter 1, 2 and MPO. As well as some other certifications. I miss it, life just got too busy having to have 2 jobs to make ends meet. I made the sacrifice to resign so someone else could give the time it takes for a position like that.

NDMike im an uneducated highschool drop out working as a maintenance technician at a semi trailer manufacturer. Dealing with 24-480 volts single and 3 phase, PLC, pneumatic and hydrualic tooling, 100TON-600TON presses, robotic welding systems as well as portable, epoxy primer and urethane electrostatic paint application systems and any other little stuff that comes up on a daily basis. Been there 27 years. Been in maintenance for 9 years. Started out painting and blasting, then when into production management but with the last slow period in 2007-2009 there were several that were let go and demoted. I was demoted back to paint and later promoted to maintenance…a definite win for me.

Chef my wife and a other women laughed. Im thinking a woman may be the original poster/writer of this as it shows how much women really do for us. That was my take on it anyways

Pivodog did it get shipped in dry ice or how did they keep it cold? And how many days from ship to recieve?

kzwisconsin what do you mean by stick? Is it pulling meat with the casing while trying to pull off? Mine are tight to casing however i just take a sharp knife and cut the casing on top then start from one end and it peels right off after cooking. It is troublesome with it being hot so i may try taking it off after the icebath once. However i do like the added protection from freezer burning with the casing on.

Snacks woah, i get mine back when i butcher hogs. I have one going in on the 15th. I should have plenty that i could let some go but i wouldnt know how to ship it to keep it fresh. One place i do business with sells theirs for .99 a pound

Midwest_kc i never use it in fresh brats. But i never used sure gel in cured meats and now i wont do any without it, so im gonna give it a shot on the carrot fiber.

BBQ RULES:
We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity . When a man volunteers to do the BBQ the following chain of events are put into motion:

(1) The woman buys the food.

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.

Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.

(6) The woman goes inside to organize the plates and cutlery.

(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat

Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

(9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(10) After eating, the woman clears the table and does the dishes

And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(12) The man asks the woman how she enjoyed ’ her night off ', and, upon seeing her annoyed reaction, concludes that there’s just no pleasing some women

Jonathon i dont hear any negativity in your guys podcasts, not sure what your hearing. I rather enjoy all the live talk. Even if it is the recording when i finally get to listen to it due to work schedule. Just a bummer i cant participate on chat or winning chances of the great offerings.