General

Although this is unrelated. Picked up T-bones for 5.98 a lb. Usually a ribeye for my go to but this was a no brainier. Averaged 1.4 lb each. There was a line at the butcher counter. Freeze seven and have one tonight. [image: 1567801197786-img_20190906_144407.jpg] [image: 1567801204214-img_20190906_145845.jpg]

@Departing-Contestant Need to find a way to scrub my eyeballs from reading that and my brain from thinking about it! Alcohol sounds good for both I think!

@ffmedicman Sure Gel can be used in any type of cured sausage, but I wouldn’t use it in fresh sausage. If you want to use carrot fiber in fresh sausage, it will work great there. I wouldn’t add more water than we normally suggest though with any binder. We typically recommend adding 1 quart per 25 lb of meat as that would be the proper amount with a binder added.

@PapaSop Original movie was okay the remade for TV (which they actually filmed at this hotel) was pretty terrible. @Joe-Hell Yeah, that guy is a fireman and builds houses for a living, two things that tend to build strength. The real problems come from when I try to keep up with him drink for drink!

@raypete I really need to get better with excel. It would help me in so many projects.

@Joe-Hell great job!

companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.

@Ode-Tom Sorry for the confusion, so to make it clear meatgistics.com is a subsection of Walton’s Inc. What we attempt to do on meatgistics isn’t necessarily sell things as much as provide the knowledge on how to get the most out of the seasonings/supplies that you buy from Walton’s INc. So the easiest way to order products is just to go directly to www.waltonsinc.com and using the menu bar (I included an image of that below) to go directly to the section you are looking for. So, if you wanted to purchase some cold phosphate you would hover over the Seasonings section with your cursor, which would then drop down a menu and you would select additives from that list. To make these two items simpler though here is the link to Cold Phosphate and here are the Stuffing tube brushes Hope this helps, if not let me know! [image: 1565893076370-waltonsinc.png] [image: 1565893084044-seasonings.jpg]

@macsinsac That’s how I normally do it. I have an idea of what I want and I know what goes in it. A descriptive menu item is generally all I need to recreate many dishes!

@beekeeper84 At the time we are good, I ordered some from another site and to make it worth the shipping I ordered a bunch. But, when I run out of those I will contact you!

@macsinsac Well it IS today at 4 pm so if you can join us we will be having a few beverages, announcing new sales & giveaways (though we have already released the monthly video on that) picking a winner for July and discussing meat processing!

My brother in Florida has successfully shipped frozen fish to me here in Nebraska! Start with a good thick foam cooler, like the ones Omaha steaks uses. Line the cooler with hard frozen ice packs, tape in place. Then a layer of lightly wadded newspapers on the bottom and all sides of the product, for insulation. Make sure to freeze the sticks as cold as you can. Another layer of newspaper on the top and tape the seam of the cooler lid with packing tape. Do all this as close as you can to last shipping times. We used 3rd day priority USPS and it arrived with only a 1/4" of the top package starting to thaw. Vacuum seal packaging works best. We did this in mid-fall. You may want to use 2nd day or next day in the summertime, if you can spare the expense. Saved us a ton on shipping compared to shipping with dry ice, next day.

@Jonathon I don’t see any questions out there for this. I saw the review and it should be published now, but nothing for a submitted question there…

@craigrice I do appreciate a meaty pizza!!!

@Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

@Jonathon thank you very much. I will try what you told me in the next batch. I will be using a new vegan casing that is kosher and halal friendly for our customers. The casing is yet to arrive. I don’t plan on using binders or cure, just simple fresh ingredients at least that’s the plan. I will update more once I get the casing and make new batch. Really appreciate the detail reply

@djc51 Thanks. It does. Trying to get more info since my last grainy batch.

@raider2119 LOL! I bet more than a few would be willing to take a bite!

@Dave-R For the time being we will not be getting anymore High-Temp Bleu Cheese, sorry! As for doing the tests I was happy to do it, it allowed us to get what happens when acid is introduced to meat on video! It was interesting to see and we will be using it in future videos!

Guess I picked a good county. I’m the vice president of the P.O.A ( property owners). so we just keep our road up and trailers houses out. I have my water, boat dock, and lots trees . My biggest problem are deer, but this year I put a 8 ft fence around the garden. Can’t wait to make a Bloody Mary just to try those out. lol