Recipes

@Jonathon how long and what temp do you air fry the chicken thighs?

@jonathon thanks I’ll give it a try.

We wouldn’t expect anything less.

@herbcofood said in Sous Vide Chicken Wings: @dr_pain With fried chicken which I really don’t make too often as it is. Ill fry until I am happy with the color of the breading then throw it in the oven on a cooling rack and finish cooking the meat like that. Less frying time, the breading stays a wonderful color and nice and crispy. I will have to try that… I’ve tried panko, cornstarch, corn meal and still not happy

@dr_pain I am going to try both new methods for me, sometime soon too.

@aaronreste If you are making a fresh sausage like a brat then no, not really. It is not formulated for that, so amount of seasoning per lb of meat might take some trial and error. Now, if you were making a cured sausage like a snack stick/summer sausage then you might need to calculate salt content into your figures more, as salt plays a key roll in protein extraction. But, for a fresh brat that shouldn’t be an issue. Let us know how that goes, Cyclops is my favorite thing to use on Tri-Tips. Everything else gets Pa’s Black Bull!

@Mcjagger Sorry, I don’t remember the exact amount but I can tell you it was the marrow from 8 total small bones for 4 lb. The bones are about 1-2" “high” and about 3-4" in diameter.

I like this new segment - well done

Tender Jerky Using Home Equipment Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Tender Jerky? Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home but in that video, we used a vacuum tumbler and as @Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one. Meat Block Eye of the Round split into 3 - 3 lb batches. Walton’s Bold Jerky Seasoning 18% of meat’s weight in brown sugar 20% of meat’s weight in water Additives Walton’s Bold Jerky Seasoning 1 Sure Cure Process With a Slicer Knife or Walton’s Slicercut your meat into slices between 1/8 and 1/4 inch thick. Weigh out seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat of water. This is where we split off into 3 different processes Marinating - In this, we took a foil pan and poured in the solution then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours. Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong but since we were using a chamberless machine we could not pull a total vac. We then let this sit in the refrigerator for 48 hours. Vac Sealing and Massaging - We did the exact same thing as above but then I massaged the meat, through the bag, every few hours. It sat in the refrigerator for 48 hours and we massaged it about 12 times during that period. Pickup Percentage This is going to be where this battle will really be won or lost, the more of the solution that we can pick up the more tender our jerky is going to be. When we just marinated the meat in the solution we started out with 3 lb of meat and after the 48 hours we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing and there is a lot going on here that caused this2. When we vac sealed it and let it sit for 48 hours we started at 3.2 lb and we ended up at 3.7 lb so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35 so we got 36% pick up which is by far the best. Thermal Processing & Smoking Stage 1 - 20 Minutes at 110° (dampers wide open) Stage 2 - 30 Minutes at 135° (begin adding smoke) Stage 3 - 10 Minutes at 140° (dampers wide open again for drying) Stage 4 - 30 Minutes at 150° Stage 5 - 175° until internal temperature is 160° Advanced Thermal Processing & Smoking Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH) Stage 2 - 30 Minutes Dry at 135° 0 (RH) Stage 3 - 10 Minutes Dry at 140° 0 (RH) Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160° Finished Weight On the batch that we marinated, we had a 44% loss during the cooking process, on that batch where we vac sealed it we lost 41% and the batch that we massaged we only had 37% loss. Now, when doing a normal jerky you generally expect to see around 50% loss so all of the numbers were fairly good. Tenderness Marinating - This was very similar to normal homemade jerky with just a little extra sweetness, almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect. Vac Sealing - Slight improvement on tenderness, though still more similar to regular homemade jerky than to then tender jerky you buy from commercial processors. Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully and since it had such a high sugar content the water was bound up and didn’t easily evaporate. Cooling There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing. Wrap up Of these 3 methods the Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment but if you have the ability I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky. Foot Notes 1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text) 2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower which means that it is not in a state where it is going to try to absorb water. (Return to text) Watch WaltonsTV: Tender Jerky Using Home Equipment Shop waltonsinc.com for Walton’s Automatic Syringe Injector Shop waltonsinc.com for Dry Rub Bacon Cure Shop waltonsinc.com for Mango Moonshine Spirited Sauce Shop waltonsinc.com for Blue Ribbon Maple Bacon Cure Broil King Grills Walton's Sausage Stuffer

@Fat-Bob Interesting idea! My initial thought is thst it cold work but I tend to be an optimist at these things so who knows, sounds like it will need to be tried! @PatrickB add this one to the board!

4 Cheese Pizza Brat Learn how to make 4 Cheese Pizza Brat with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Meat Block 10 lb of Untrimmed Pork Butts (any protein w/ about 20% fat will do) Supreme Pizza Bratwurst Seasoning 7.2 oz for 10 lb batch Mozzarella High Temp Cheese Cheddar High Temp Cheese Hot Pepper High Temp Cheese Ghost Pepper High Temp Cheese Why Use 4 Kinds of cheese We are using the Supreme Pizza Bratwurst Seasoning for our first test of using 4 kinds of cheese in a single product. We chose to go with Mozzarella (obviously), Cheddar, Hot Pepper and Ghost Pepper Cheese for the added flavor and heat. We generally like to recommend that 1 lb of cheese per 10 lb of meat but since this product is specifically about getting a strong cheese flavor we upped that and went with a little over 1.25 lb of cheese for a 10 lb meat block. Melt Cheeses, Chop & Cool The High Temp Cheeses come pre-cubed so we could have just mixed them but we wanted to find a way to make sure every bite had all 4 kinds of cheese in it, or come as close to it as is reasonably possible. So, we decided to try melting the High-Temp Cheese, which is exactly what it is designed not to do! We laid everything in a pan and turned our stove on to about 3/4th the way to the max, stirring it the entire time. Eventually, the cheese started to melt, and we just kept stirring making sure we weren’t letting it burn. Once we had the level of melting we felt that we needed we transferred the cheese to a pan that we had lined with some Freezer Paper and then put that in the freezer to cool and solidify. Once everything had cooled down we chopped it up into small enough pieces to stuff into our sausage. The Brat Grind your meat twice, through a 3/8" plate first and then through a 3/16th" plate the second time. Pork is what we used but you can use beef or another protein, just make sure you are around 80/20 Lean to Fat. We measured out the correct amount of seasoning and mixed that in with the water before adding that to the meat because we wanted to make sure we got even dispersal without getting the meat to the point where we were extracting proteins. This is a fresh sausage so we do NOT want protein extraction here. Mix & Stuff Normally When you add your seasoning to the meat you should add the cheese at the same time, this will make sure that you get even dispersal throughout the sausage. Just mix until all the water and seasoning is mixed into the meat and the cheese looks like it is somewhat even throughout. Then, stuff into casings, for this we used 30mm Fresh Collagen but you could absolutely use Tubed or Regular Hog Casings. Link these into whatever size you want, natural casings will hold closed better than the collagen casings. Cook on the Grill Just cook on Medium-High until the internal temp is 160° and enjoy! Extra Notes We added some Pizza Sauce (store-bought as we didn’t have time to make one) and served them on a bun to make it more like Pizza, we absolutely recommend you do this! Shop waltonsinc.com for Hi-Temp Cheese Shop waltonsinc.com for Gray Poly Meat Lug Watch WaltonsTV: 4 Cheese Pizza Brat

@PapaSop This is all I going to do with Ham anymore. Seriously, maybe try some different versions of the glaze but this was amazingly tasty. Plus, the leftover ham is awesome in omelets!

@Tex_77 looks awesome!

@Jonathon I will put some on my next order just to try

BBQ Deer Rump Roast Learn how to make BBQ Deer Rump Roast with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Don’t Waste Anything! Everyone loves the back strap of their venison, it is generally regarded as the choicest cut form a deer, sadly a lot of people take these and have everything else ground or made into jerky. The rump roast is often taken and then put in a slow cooker or stews. Recently we’ve been playing around with ways to take a venison rump roast and come away with a nice piece of BBQ meat and we think we’ve got it, make sure you have a smoking shelf to keep the roast further away from the heat source than usual. Marinade & Season First, you are going to want to choose a marinade and while it doesn’t necessarily have to have phosphates as an ingredient it will help. Phosphates increase the pH of the meat which increases its water holding capacity by creating more negative charges for the water to hook up to. Marinade your roast overnight, this will allow the seasoning to penetrate and season the meat and it will also help bleed the roast a little. Now rub the outside with your favorite seasonings. We are using a combination of JP’s Custom Blend BBQ and their Custom Beef. Coat all of it nice and thick. Now, get your smoker or grill up to 200°, place you smoke shelf in there with your roast on top and to make clean up easier place a foil pan underneath to catch anything that drops off. Smoke Schedule Let it smoke for a few hours, our final goal here is to get to 145° but we want to know when it reaches around 130° because at this point we are going to slather it in Captain Rodney’s Boucan Pepper Glaze. We upped our temp to 225° for the last 45 minutes or so to speed the cook and to help cook the glaze a little more. Now once it has reached 145° we want to pull it off the smoker and let it sit for 5 minutes before cutting into it. This allows all the juice to be redistributed through the meat if you cut in too soon it all your juice will come pouring out and you will have a nice juicy cutting board and dryer meat. This is simply phenomenal, the Pa’s black bull makes every cut of meat better and it seems to work particularly well with venison for whatever reason. The combination of JP’s Custom BBQ and Custom Beef is delicious and the Boucan Pepper Glaze ties everything together perfectly. So, if you are doing something boring like a crockpot with your venison roast rubs, stop that immediately and start doing this! It takes a few hours but it is absolutely worth it! Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Pa’s Black Bull Marinade Watch WaltonsTV: How to BBQ Deer Rump Roast

@Jonathon Sure thing! I do need to get active with Instagram as I plan out a blog. I’ll start on that tomorrow! My ‘diet’ lunch includes a few cucumber slices with avocado dip, pepperoncini, home smoked Colby Jack, salami and chorizo almonds. [image: 1563997724059-fe00d766-5095-4f20-8785-4e99a9fff906-resized.jpeg]

Here is my version of recipe: (for using up leftover uncooked vegetables) 1 Kg. mince meat Two 450g cans of tomatoes 1 or 2 cans of thick tomato soup 2 large onions (chopped) Leftover uncooked vegetables. Only use vegetables which are mould free. Any vegetables which children don’t like e.g. spinach. Put the last two items through a food processor. Put it all in a heavy (large) saucepan, bring to the boil and simmer for about 1 hour. Optional: Put in half a cup of red wine if desired for more flavour. Serve over spaghetti or noodles. (Potatoes are not a suitable vegetable for use in this recipe). From my housekeeping hints webpage Other useful information: The powerful intercession of the Holy Souls in Purgatory for their benefactors and ways to help them http://missionbell.homestead.com/Afavourgrantedbytheholysouls.html The web page has accounts of the intercession of The Holy Souls in Purgatory, for their benefactors in cases of illness, addictions, cars that won’t start, infertility problems, protection in accidents, conversion, chronic insomnia, their help for people who are experiencing major trouble with city councils, success with projects, employment, real estate, television sets that don’t work properly, finding lost property and trouble with relations, etc. and prayers and ideas on how to help The Holy Souls in Purgatory. Novena to St Philomena the Wonder Worker for the healing of autism http://missionbell.homestead.com/novenaforautisticchildren.html Each person (who has autism or an autism related condition) whose name is sent to be included in this novena will be prayed for regularly by a priest chaplain of Lourdes, France at the grotto. Only the first name of the person is needed for the purpose of this novena. Everyone is invited to send names: parents, grandparents, teachers, doctors, aunties, therapists etc. The novena is held twice every month from: the 1st to the 9th of the Month and from the 10th to the 18th of the month. (My oldest child received a big healing from autism through prayer).

@Jonathon I like the bone marrow idea. I usually use beef short ribs and the fat cap for it mixed with Chuck. Cut all the pieces about the same size, pre-blend, and partially freeze before grinding. I double grind the burger. First pass through a 10mm plate, second pass through a 5 mm plate. This is kind of course, but I like them that way. I mix in Excalibur Better burger, 1/2 teaspoon of dark brown sugar per pound, salt , pepper, garlic and 1/2 oz water per pound of meat. I gently fold the ground meat together by hand. Do not over mix. I use a #8 scoop and my Patty press with plastic burger sheets. Then freeze them before I grill them. The sugar holds onto the moisture and rapidly chars/sears the lock in the flavors. This blend work especially well with wild game.

Big John's Pizza Dough Recipe Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Ingredients During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker. So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil. Steps for Dough Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight. Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good! Cooking Directions Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind. Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese. Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots. Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe Garlic Romano Wing Shake Spice Round Baking Stone

@Jonathon sounds great, I’m going to try the recipe this week