Retired from the US Navy in 1997. Moved back to my hometown and owned a propane business. Served as Fire Chief until December 31st when I retired. Still maintain my EMT license but trying to cut down on number of calls. Great to see so much diversity on here. Glad I found Walton’s recently. Enjoy everyone’s comments/advice/recipes.
Best posts made by wdaly
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RE: What does everyone do for a profession?
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RE: What does everyone do for a profession?
Tex_77 Wish I would have thought of that. My son always told people I “sold propane and propane accessories”.
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RE: Small batch protein extraction
Finished some Bloody Mary Pepper Jack snack sticks. I tried the paddle blade. Thanks for the tip processhead. Cleaning the blade was necessary. I think NDMike is right. Hand mixing if probably the way to go and using suregel was a great idea. I did get did good protein extraction though. Thanks for the inputs. I appreciate them and the sticks are great.
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RE: Liverwurst Casing
Last time I made liverwurst, I used 2 1/2 X 20 orange plastic casings. They worked fine. I think I either googled “braunschweiger casing” or got mine from the local processing plant.
Bill
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RE: Small batch protein extraction
I couldn’t get more that 4 lbs in my mixer bowl.
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RE: Small batch protein extraction
PapaSop After having conducted the experiment, I will probably hand mix from now on. Your last sentence out it all in perspective!
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RE: Roll Call (Start Here First)
Bill Daly from Arthur, Nebraska
I’m pretty new. Have smoked some summer sausage, snack sticks, and made some liverwurst. I smoke on a Green Mountain Grill Daniel Boone. -
RE: What does everyone do for a profession?
twilliams I enjoyed it a bunch. Worked with a great bunch of people in a great community. They sorted us well. Just got to be time to let the younger guys run with it.
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Small batch protein extraction
Has anyone tried using the paddle blade on a Kitchenaid stand mixer to mix a small batch of meat for snack sticks?
I’m looking at about 3# of meat. -
RE: Small batch protein extraction
Mcjagger Hadn’t thought of the dough hook. Makes sense though.
Latest posts made by wdaly
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RE: Sure gel
cdavis Thanks. Made two batches of sticks this week. Always looking for tips. I left mine in the GMG DB until 160°IT. Have done but spots, though, so some may get a little over temp. I’m doing smaller batches for variety so hand mix. Thanks Jonathan for the tip of wearing cotton gloves under the nitrile ones. What a difference. No you have good protein extraction when it pulls your gloves off.
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RE: Sure gel
cdavis Do you set your roaster on the lowest setting or just try to get the water to 172°? I want to try this method.
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RE: What does everyone do for a profession?
PapaSop Great combination. Wine and smoked meat. That’s the good life!
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RE: What did everyone cook today?
JoeB I was stationed in Korea. My wife and I enjoy bulgogi about every other month. Not a plethora of Korean restaurants in western Nebraska so have to make our own. Luckily our Safeway does carry kimchi. Thanks for sharing that. Made me hungry.
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RE: What did everyone cook today?
Tex_77 I have the same one. Also have the single burner model. Use them mostly when camping. You can feed alot of people with the double burner model.
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RE: What does everyone do for a profession?
twilliams I enjoyed it a bunch. Worked with a great bunch of people in a great community. They sorted us well. Just got to be time to let the younger guys run with it.
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RE: What does everyone do for a profession?
Tex_77 Wish I would have thought of that. My son always told people I “sold propane and propane accessories”.
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RE: What does everyone do for a profession?
Retired from the US Navy in 1997. Moved back to my hometown and owned a propane business. Served as Fire Chief until December 31st when I retired. Still maintain my EMT license but trying to cut down on number of calls. Great to see so much diversity on here. Glad I found Walton’s recently. Enjoy everyone’s comments/advice/recipes.
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RE: Another Good Sausage Making Resource
processhead Thanks. There’s some great info and recipes there.
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RE: sous vide questions
You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.