General

@kshusker I just emailed you. Thank you again I appreciate it.

@angel4us Yes, Pa’s Black Bull does have phosphate in it so do not add any more as too much phosphate will give it a soapy taste! You should not us Smoked Meat Stabilizer in anything you are going to add water too as it will quickly gas out and could create a dangerous gas, so stay away from that product when marinating!

Re: Jerky Thank You

Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.

@Robert-Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less. The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form. Let me know if you need anything else!

@21cedar Right now there isn’t any way to know. If you want to send me some requests I will let you know. It might not be a bad idea for me to go through all of them and list out on the website if the particle size is Small, Medium or Large. For now though just send me shakers you have questions on.

One other thing you can do to help burger shrinkage is put a thumb indention in the middle of the burger. It won’t stop the shrinkage but it will be a very noticeable difference next to one that doesn’t have an indention!

I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested. The recipe in the video looks and sound super will try and can’t wait!

@mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.

@Gary-T Nop, you did not miss it! Once we draw the winner (usually in the first few days) we attempt to contact them via email. Once they have responded we will then add the winning entry to the bottom of https://www.waltonsinc.com/win.

@jonathon Hey Jonathan thanks! That little plug is hard as a rock when it comes out lol, I’m sure the bread would work for your aplication as well, also the dog loves it.

@jonathon Thanks much Jonathan, well if that’s the case it’s a no brainer NOT to mix in the cure prematurely. I’d hate to waste a good batch Jerky cause the cure didn’t work. Thanks again for the great info.

Thanks for the help!

@Forkinpork I see all of your message. I’m not sure what could be causing that, what browser are you using? I doubt that has anything to do with it but I’ve never had an issue using Chrome.

@Forkinpork Message came through but not the question? If you can’t post the question feel free to send me a chat by clicking on the chat function in the upper right hand corner.

@austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.

@jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx

@stan I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking. If you just twist link and cut, the ends may open up a bit as you cook. For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.

@gerygaub Anything we can do to help, if I ever come across a sequence that will reset factory settings to this I will let you know! Good luck on the hot dogs, I look forward to seeing the pics!

Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.