General

As Jason’s moves further from their birthplace, and marketing to a different clientele, many things are shifting. I know one manager who just had to quit given the direction they were going. Remember when McDonalds actually cooked their meat on a grill in the restaurant. Food industry is changing. I’m just grateful that there are a few customers that like non processed food without all the chemicals.

You’re doing the right thing. Let it run free in the fields, instead of being cooped up in the corner!

@Alaskaljd We can ship to you, just not always cost effective. Let us know if you need any help, other than that, our capable CS team should be able to assist!

@lkrfletcher That’s awesome, seems like it was a simple fix and one others could use in the future, I might try to do the same on our PK100 and see if it gets more accurate? Can’t wait to try the almonds, we’ll see at the livestream!

@PapaSop No, they aren’t sadly. We had a miscommunication with the vendor and they didn’t include them. Hopefully on the next batch of them!

@Jonathon, Posted it this evening! Check it out!

@lkrfletcher Lucky for you they are on sale this month https://www.waltonsinc.com/sales

@Joe-Hell said in Ice Cream: @TexLaw I made a test batch the other day using Monk Fruit Sweetener instead of sugar and it turned out great. The drawback is that it is pretty expensive stuff. I made an “Irish Coffee” ice cream. Standard Coffee Ice Cream recipe with a touch of whiskey! Alcohol is also said to aid in a creamy texture. I’ve finally made it, ate half of it instantly. Thank you for that post. Chimney Sweep indeed.

@BarbecueJim I’d also recommend you purchase a picker. It will help let the air gaps out of the casing. Poke it on the stuffing tube or down the casing but NOT right where it’s coming off the tube it will rip the casing.

@twilliams lt’s tough but a good call. Just not worth it…We lost an entire stand up freeze because someone unplugged it to plug in their stupid phone and didn’t plug it back in…

Hi Jonathan thank you for your response. I will be ordering more casings to stuff the rest. The season is awesome.

Jonathon, Thank you so very much!

@Jonathon there are a lot of tough calls made with what you hope is the best info available. Some of it is a gut call. Unlike making the decision to attend a party rather than study for the test coming up. Bad decision, bad results, but you get the opportunity for a do over. It just doesn’t work that way in most of real world circumstances. I could philosophize poetic here, but I am sure that you understand.

Butter Garlic Rub, Bloody Mary and Mexicali are my 3 favorites from excalibur for chicken. I also really like JPs Sweet Heat, Kosmos Buffalo Wing Dust and EAT BBQ zero to hero

I watched a couple episodes of that the other night, pretty good show. Definitely not getting any recipes but it is nice to see how other people cook.

@BobbyMac has made this a few times, hopefully he sees this and can answer! If not, you can get some more information on the Taylor Ham in the below post. https://meatgistics.waltonsinc.com/topic/2063/homemade-pork-roll-taylor-ham/10?_=1599740142321

@Jonathon I run onions in the dehydrator. I’m not sure of the exact time but it could be as much as 30 hours or more. I’d also suggest doing this outdoors! lol

For anyone who watched our livestream (and if you didn’t you can go back and watch it here https://www.youtube.com/watch?v=DBZeyp_frTc) we all decided we were going to make special snack sticks to send out to the “winners” of the giveaway (winners get some food product I have made plus a seasoning of their choice) but I didn’t want to make another batch of Willies or some other normal snack stick. We made Sweet Maple Bacon Sticks with cooked bacon ground in and on top of that we used Bacon Taste Booster in them. Booster is designed to impart old-world Bacon taste with modern curing techniques and previously we did not recommend it be used other than when injected and tumbling bacon. Then we used it while making imitation bacon once and have never looked back so the thought was what about using it in a snack stick? Results have been very positive with some people saying it’s the best stick they have had. Personally I liked it, and would certainly add it again to a bacon snack stick but I also thought they were a tad salty. We will get a video out on this and call it something like “Ultimate Bacon Snack Stick” or something that makes people feel like they are going to die if they don’t watch the video…you know, normal stuff for us! Sorry guys, I have been doing computer work all day and the crazy just sort of builds up if I don’t let it out!

@OutdoorCharlie German is one of the few that they formulated for either way, they include the cure in a separate package but if you are making fresh just don’t add the cure. Good luck!

@Chef Sure can, you just created it!