General

@PapaSop Not yet, I already submitted the PO for new shirts (just restock) but we are trying to figure something else out with hats. These ones will certainly be in stock, we will get at least 37 m-l and 36 l-xl as they are fitted. I wanted to make a “Meatgistics” hat but I ran out of time this year. However, Dry Cured 101-102&1-103 have all been shot and are being edited now!

@Jonathon thanks for the heads up I’m glad you said something when I make the philly chicken brats I learn I need to increase my seasonings for 22 pounds of meat and 30 lbs of seasoning. Chickens a crazy bird!

You will love it. It is a good one for sure! - I got no regrets

@Jonathon These are easy - Fruit Margarita is: 3/4 shot of simple syrup 3/4 shot of Grand Marneir 1 shot of Don Julio white tequila. 10 strawberries or blueberries, or blackberries, or raspberries Bag it, seal it, sous vide it for 2.5 hours at 135 take it out - squish fruit, chill for a day, strain into a glass. DO NOT DEVIATE - Just try a basic mix like this. Then maybe try citrus infusion. See how squishing it and chilling it really brings out the color into the infusion. Its all flavor my friend. My wife says the blueberry is excellent! Wish I could drink em! [image: 1602767619539-mareg-resized.jpg]

@no_eyes_processor Hey there, Can’t say I have much knowledge with this issue, but did a search on the internet and there are braille outputs that take an input to an led display and converts that to braille

@no_eyes_processor I’ve checked this out before and even contacted the manufacturer to see if there is a way to get it to hard reset but there is not, when you turn it off and on the PK will revert to its most recent temperature setting. Wooden dowels are the easiest way to hang in this smokehouse, just make sure it is really well sanded wood with no splinters!

@Jonathon Sounds good, I’ll be on the lookout.

If you are freezing the sealed product, you likely won’t see a difference in your lifetime (or mine, or my kids’).

@Jonathon, Good morning all, The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on. It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna. All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)[image: 1602239335519-02b1f820-94f1-43e8-be4d-73bcbaa051a9-resized.jpeg]

What wife was that?

@TexLaw - Thanks, Im gonna have to wait then. Too hot!

You’ll have no trouble at all. I get plenty of smoke flavor from my PK 100. One bowl full makes for some pretty heavy smoke. You might need to stir or tamp down the contents of the bow after a couple hours, but that’s really not a problem at all. Do use sawdust. Don’t use chips or pellets. I know everyone says to wet the sawdust, but I haven’t seen that make any difference at all, so I don’t bother with it anymore.

@Jonathon That will happen - Just begin today with a clean slate. I guess no more almonds. LOL

@twilliams Yreah unfortunately unless you are buying the 2 lb bags of sawdust/pellets there is an upcharge so while the standard shipping ($10.99 or whatever it is) the upcharge will still be there, which can be pretty expensive. It’s been a busy year at Walton’s filled with both good and bad things, we’ve faced a lot of challenges but are handling them (as best we can) and trying to come out stronger!

They both are binders. You can use either, depending on allergy issues, availability, cost, whimsy, etc. I used non-fat dry milk as a binder for my first few batches of sausage. It does work fine, but I prefer Sure Gel for my cured sausages.

@Joe1 That looks like a very sound recipe. Thanks

@Tex_77 You’re close enough to me, buy it for me! I’ll come get it.

@Jonathon Have to agree with @Tex_77