Roll Call

@PapaSop @craigrice i dont believe you would be disappointed in the PK100

@Parksider We store the geolocation of whatever you input for your location in your profile, but to initially get the geolocation, an action has to be taken, so only those who have re-saved their profile since we set this up show up on the map. I’m hoping to run a script to automatically run it for every account, but I haven’t had time to get to that part yet. So, hopefully more people add or re-save their location and more will show up, or I get that script finished. Thank though! Glad you gave us the idea for the map, and I do think it adds a lot to this whole deal, and everyone’s backstory and location is a cool part to see!

@mark60 Sure gel absolutely works well with snack sticks and I like it even more when using wild game or other lean meat. Carrot Fiber is also something that can help and is a little less expensive than the sure gel. I always tell people when they are doing wild game they probably want to use sure gel, you spent a ton of time money and effort into getting the meat, spend a few more $ on a binder to make the best product that you can. But, if making pork or beef sticks using carrot fiber should give you similar results, not as good but certainly good enough!

@Jonathon Thanks!

@beekeeper84 Welcome! Meat and Bees make the world go round!

@Dave-R I don’t have any have much pro experience in food but I can still dream. I would probably prefer that kind of food job over restaurant.

@Joe-Hell Thanks for answering that! and @veman Hope it turns out well! I love the bold seasoning!

@peculiarb This isn’t necessarily for bologna but it can be used and just change the seasoning. Meat Block : 18 lb pork butts Additive: 7 lb frozen french fries or hash browns Ice/Water: 12 oz Seasoning: Seasoning of your choice Process: Grind all meat through 3/16th plate, then grind half of what you just ground through a 1/16 plate. Add seasoning, water and mix for 3 minutes. Grind Potatoes through 3/16 plate once then mix in the potatoes and mix for a few more minutes. Casings: Stuff into 30-32mm Hog Casings.

I guess it’s kind of late for this but here goes anyway. I’m Kevin from Howell Michigan. I tinkered with meat making for a long time (40 years or so). Rookie stuff in the oven with the boxed brands, but I really wanted to up my game and found Waltons on the net. Sure glad I did! These guys are great. I am learning a lot and can’t wait to expand my horizons (and my pocketbook). I fish and hunt a lot and plan on making stuff I never even thought about before. Thanks again guys.

@jonathon said in Hello from Ohio: @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen! I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups. I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL Here is my bacon: [image: 1548173640049-img_20190121_122248-resized.jpg]

@ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.

@tldtld Will do

@alan Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …

@jonathon Must have been that great cast iron skillet LOL, we’ll see if it duplicates in the next batch. As I mentioned about friends trying it, I gave a package after freezing it, and I mentioned no rendering and when he cooked it (I believe pan frying but I have no details) he too, had no rendering. Amazing. I love these type of adventures.

Kansas Dad, Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.

Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.

@steve007 I personally don’t do a lot with wild pigs, I know our Retail Store Manager makes brats out of them and says they are always excellent. For larger muscle things like a Ham he says they can still be very good but they will have some gaminess to them, so you need to be prepared for that going in. Pulled Pork from Wild Pigs can apparently be very good but I’ve never had it. The age of the Pig and its diet is going to play a large roll into how any whole muscle cut tastes. If you can get a slightly younger pig you have a better chance at less gaminess. Anyone here have a good whole muscle wilg pig recipe?

@jonathon I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.

@stanca Yeah, I have had the bison epic bar a few times, it is very tasty for sure. I found out that they used to vegetarians or vegans (can’t remember which) from a podcast I listen to, they didnt find being vegetarian or vegan healthy for them so they did some experimenting and created Epic. It’s a pretty interesting story, vegetarianism and veganism is just like anything else, it works for some people but not all, just like Paleo or Keto! I feel great on my Keto (modified!) Diet, less inflammation in my joints and I dropped a stubborn 10 lb that just wouldn’t come off with anything else. My appetite control is also far better and I don’t crave bad food anywhere near as often! Glad someone is trying to keep the old recipes alive, it’s important!