General

You all know how big of a fan of the flag I am too so I might very well have one of these!

@zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.

@jonathon The orange chairs and orange glass really stand out nice.

I’m interested. Does this nutritionist have a blog going someplace already, or an Instagram account to follow?

@jonathon said in Next Latenight Meatgistics Livestream: BEER! No more Whiskey and solo livestreams…those who watched the end of the last one will understand why! Now that’s funny right there!

So, we keep trying to make improvements to the website. The new theme as of two Sundays ago has been a great success in my mind. We have been trying to fix some shipping things and hopefully I will have that nailed down by early next week and today we made some changes to the search feature on waltons.com. I removed the categories showing in your search results, then we removed the suggestion section where it would take a word that have nothing to do with meat processing and suggest that you might have wanted that instead, wish I could think of a good one right now but it wold be like if you searched hog casing, it would say did you mean hag facing above the actual product results. We also have it where we can actually serve you the High Temp Cheese as the first results if you search cheese! Amazing I know! The one that really annoyed me was when you searched stuffer the 1st thing was the Suction Cup Feet ahead of the actual stuffers! Anyone, if anyone is monkeying around with search on the website and they see something that seems odd, please use this post as the place to put them. We will correct them as we find them! Thanks guys!

@Dave-in-AZ Dont quote me on this yet, but I am fairly certain it has something to do with prerigor processing. We have a few customers Scimecas up in KC is the one I know for sure that do prerigor processing and that requires different formulations. I will try to find out more info tomorrow though!

@Deepwoodsbutcher We’ve got a new round of seasonings available tomorrow after the podcast release, one snack stick and one bbq marinade! Glad you got them and will be very interested in seeing what you think of them! FYI we are currently keeping these deals hidden on the website and only really sharing the deal through the podcast and the podcast post as a thank you to people for being listeners or Meatgistics members

@lkrfletcher Surepost package, USPS does the delivery to the house

@zbigjeff congrats

Squirrel in a crock pot with some chicken stock cajun seasoning and rice at the end and that is some fine dining and it does not matter if it is young or old all will be tender.

@cdavis And to you Charlie!

@jonathon Just the price we pay for all the joy they bring us.

@jonathon very nice

@beekeeper84 great purchases. Glad your back.

@steak-princess said in 15 Year Old with her own business: @denny-o Thank you for your order. I will get it packed and it will ship out on Monday. No issues for me, when ever you may be able to send it, Thank you!

@lkrfletcher nice set up.

@arnprior said in Any issues Cooking my sausage not at 150f?: if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker Yes you can, but as everyone is pointing out for you to make the best product will require your extreme diligence on your part. Best scenario is to fully cook at the lower temp and ice bath then bring them back up to temp in your 225f smoker. If you really monitor the temp, humidity, and internal temp then yes you can do them on you 225f smoker.

I use IO Star and Starsan depending on what I am doing or in some cases what I am closer to.