<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Community]]></title><description><![CDATA[A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics]]></description><link>https://waltonsdev.nodebb.com/category/2</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 20:36:56 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/2.rss" rel="self" type="application/rss+xml"/><pubDate>Mon, 13 Sep 2021 16:27:41 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[One of nine JBS US plants catches fire, shutdowns portions of facility]]></title><description><![CDATA[Well, that’s no good. I hope the damage is minimal and they get back running soon. I am selling cattle later this month and I don’t want the price to tank and grocery store price to spike even higher like when the plant in western Kansas caught fire.
]]></description><link>https://waltonsdev.nodebb.com/topic/4255/one-of-nine-jbs-us-plants-catches-fire-shutdowns-portions-of-facility</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4255/one-of-nine-jbs-us-plants-catches-fire-shutdowns-portions-of-facility</guid><dc:creator><![CDATA[dawg]]></dc:creator><pubDate>Mon, 13 Sep 2021 16:27:41 GMT</pubDate></item><item><title><![CDATA[International Bacon Day]]></title><description><![CDATA[@johng5 Should have made some dove and jalapenos wrapped in bacon, always good.
]]></description><link>https://waltonsdev.nodebb.com/topic/4233/international-bacon-day</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4233/international-bacon-day</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Fri, 03 Sep 2021 20:23:24 GMT</pubDate></item><item><title><![CDATA[Nutrition info?]]></title><description><![CDATA[@Jonathon
Thank you, just what I was after.
Alan
]]></description><link>https://waltonsdev.nodebb.com/topic/1745/nutrition-info</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1745/nutrition-info</guid><dc:creator><![CDATA[alanburkholder]]></dc:creator><pubDate>Mon, 18 Nov 2019 19:50:26 GMT</pubDate></item><item><title><![CDATA[Soux Vide Sausage]]></title><description><![CDATA[@mcherbies Remove them from the bag to let them air dry.
]]></description><link>https://waltonsdev.nodebb.com/topic/1690/soux-vide-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1690/soux-vide-sausage</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 01 Nov 2019 21:49:13 GMT</pubDate></item><item><title><![CDATA[best deer sausage seasoning]]></title><description><![CDATA[For fresh breakfast sausage from venison I’ve used Holly, #110 and Maple, and all are excellent. I add pork fat to get 25-30% fat. For snack sticks the buddies who seem to consume most of my snack sticks really love Willie’s.  High temp pepper jack cheese and Willie’s makes a killer snack stick.
]]></description><link>https://waltonsdev.nodebb.com/topic/1679/best-deer-sausage-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1679/best-deer-sausage-seasoning</guid><dc:creator><![CDATA[Kentucky Fisherman]]></dc:creator><pubDate>Sat, 26 Oct 2019 01:24:14 GMT</pubDate></item><item><title><![CDATA[1-1/2 x 12 Fibrous Casing Summer Sausage]]></title><description><![CDATA[@Capnbubb Can you remember how long you soaked them and how hot the water was?  Only other thing we haven’t mentioned yet that could a contributing factor is how tight they were stuffed, with Summer Sausage I hold that casing on pretty tight as I am not worried about blow outs!
]]></description><link>https://waltonsdev.nodebb.com/topic/1669/1-1-2-x-12-fibrous-casing-summer-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1669/1-1-2-x-12-fibrous-casing-summer-sausage</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 22 Oct 2019 13:50:39 GMT</pubDate></item><item><title><![CDATA[gluten]]></title><description><![CDATA[@leanne-kaukola There won’t be any gluten in either Collagen or Natural Hog or Sheep casings and I believe that Fibrous casings are gluten free as well.   If you add hi-temp cheese that does not have gluten.
FYI this is a good reference for gluten free foods  https://health.arizona.edu/sites/default/files/gluten_free_food_labels.pdf
]]></description><link>https://waltonsdev.nodebb.com/topic/1622/gluten</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1622/gluten</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 04 Oct 2019 18:16:48 GMT</pubDate></item><item><title><![CDATA[Finally tried it]]></title><description><![CDATA[I do a maple chipotle buckboard bacon and have a decent maple flavor, not like your chewing maple candy though, that to me is way to strong
]]></description><link>https://waltonsdev.nodebb.com/topic/1589/finally-tried-it</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1589/finally-tried-it</guid><dc:creator><![CDATA[s.a.m]]></dc:creator><pubDate>Fri, 20 Sep 2019 20:41:18 GMT</pubDate></item><item><title><![CDATA[Live Feed]]></title><description><![CDATA[@Dave-R I will have something set up!
]]></description><link>https://waltonsdev.nodebb.com/topic/1531/live-feed</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1531/live-feed</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 26 Aug 2019 22:32:55 GMT</pubDate></item><item><title><![CDATA[Meat Mixer]]></title><description><![CDATA[And then there those,
]]></description><link>https://waltonsdev.nodebb.com/topic/1462/meat-mixer</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1462/meat-mixer</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Mon, 08 Jul 2019 15:17:31 GMT</pubDate></item><item><title><![CDATA[A bit short on Taste Booster]]></title><description><![CDATA[@folsomwest This would have been a fine time to use the urgent category by the way!  Any time you are getting ready to process and have a time sensitive question, especially over the weekend, you can use the urgent category and it will alert Austin and I to check in on it right away.
Bacon taste booster gives you more of an old-world flavor when using modern curing methods, so using 1/3 of what you would normally use isn’t going to cause you any real issues, it might just not taste as strong and bold as you are used to.  I am not aware of anything you could use that would replace this additive.  If you were looking for a way to increase the taste you might consider rubbing the outside of the belly with something, like your favorite rub, or dehydrated jalapenos before smoking it!
]]></description><link>https://waltonsdev.nodebb.com/topic/1461/a-bit-short-on-taste-booster</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1461/a-bit-short-on-taste-booster</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Sat, 06 Jul 2019 14:23:32 GMT</pubDate></item><item><title><![CDATA[1st time making bacon]]></title><description><![CDATA[Thanks for the info! Just need to order a few things and see what I can do at my first try at bacon.
]]></description><link>https://waltonsdev.nodebb.com/topic/1458/1st-time-making-bacon</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1458/1st-time-making-bacon</guid><dc:creator><![CDATA[MJ1966]]></dc:creator><pubDate>Thu, 04 Jul 2019 22:07:27 GMT</pubDate></item><item><title><![CDATA[pork butts]]></title><description><![CDATA[@raider2119 Pastrami will be happening soon as well!
]]></description><link>https://waltonsdev.nodebb.com/topic/1449/pork-butts</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1449/pork-butts</guid><dc:creator><![CDATA[Joe Hell]]></dc:creator><pubDate>Tue, 02 Jul 2019 01:43:16 GMT</pubDate></item><item><title><![CDATA[Pink Slime ReNamed]]></title><description><![CDATA[@KansasDad Ill bring it up with @Austin today!
]]></description><link>https://waltonsdev.nodebb.com/topic/1446/pink-slime-renamed</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1446/pink-slime-renamed</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Sun, 30 Jun 2019 20:52:13 GMT</pubDate></item><item><title><![CDATA[supper]]></title><description><![CDATA[@craigrice Swamp Donkey is quite fitting! Marsh Mule works too!
]]></description><link>https://waltonsdev.nodebb.com/topic/1428/supper</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1428/supper</guid><dc:creator><![CDATA[Joe Hell]]></dc:creator><pubDate>Fri, 21 Jun 2019 21:20:38 GMT</pubDate></item><item><title><![CDATA[why am i not seeing a wish list]]></title><description><![CDATA[Ok I just wondered why they were. Not showing up
]]></description><link>https://waltonsdev.nodebb.com/topic/1420/why-am-i-not-seeing-a-wish-list</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1420/why-am-i-not-seeing-a-wish-list</guid><dc:creator><![CDATA[gus4416]]></dc:creator><pubDate>Mon, 17 Jun 2019 22:24:35 GMT</pubDate></item><item><title><![CDATA[Versanets]]></title><description><![CDATA[@Riney If you are planning on going above 212 I would recommend either the Red Meat Netting (any size) or the Polyester Elastic Meat Netting.  Both of those are good to over 400°.
]]></description><link>https://waltonsdev.nodebb.com/topic/1412/versanets</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1412/versanets</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 14 Jun 2019 21:06:16 GMT</pubDate></item><item><title><![CDATA[turkey]]></title><description><![CDATA[@KansasDad Like @Joe-Hell said i wouldn’t recommend injecting butter directly.  If you were looking to add a butter flavor then the Butter Flavored Seasoning is a good one to inject.  For most of the injectable marinades, you don’t need to add additional sodium phosphate as it will already be present in the necessary quantities but if you were making a homemade marinade I would suggest sodium phosphate for sure.
]]></description><link>https://waltonsdev.nodebb.com/topic/1404/turkey</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1404/turkey</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Wed, 12 Jun 2019 18:29:08 GMT</pubDate></item><item><title><![CDATA[cure help]]></title><description><![CDATA[@Tommy-R
This is what I use http://www.diggingdogfarm.com/page2.html
]]></description><link>https://waltonsdev.nodebb.com/topic/1392/cure-help</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1392/cure-help</guid><dc:creator><![CDATA[Brownie]]></dc:creator><pubDate>Sat, 08 Jun 2019 15:14:12 GMT</pubDate></item><item><title><![CDATA[Summer Sausage Help!]]></title><description><![CDATA[@strenkarosa  I’m thinking it was the heat.  The same thing happened t me my last batch.  I held at 170 for 7 hours.  I was almost at temp, but it was 1:30am and I wanted to go to sleep.  I bumped it to 210 and be for you know it, half the casing split.  DANG!  I originally thought it was because I was using casings which had been warmed in the past and then dried out because they were not used.  I think they were stuffed too tight and the temp was too high.
The cases split length wise on the sausage, with a v-grove shape about 3/4" deep.  I let them cool and to my surprise, the gap had completely closed once the sausage was cool.  They still taste great, however not to be given away to the neighbors.
]]></description><link>https://waltonsdev.nodebb.com/topic/1391/summer-sausage-help</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1391/summer-sausage-help</guid><dc:creator><![CDATA[PokeChop]]></dc:creator><pubDate>Sat, 08 Jun 2019 14:17:35 GMT</pubDate></item><item><title><![CDATA[First Timer]]></title><description><![CDATA[@PapaSop Thanks! I will probably go with the electric. You definitely have more control than a pellet but they are not that far off. Electric will be easier for the lower temps.
]]></description><link>https://waltonsdev.nodebb.com/topic/1385/first-timer</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1385/first-timer</guid><dc:creator><![CDATA[ShaneBell]]></dc:creator><pubDate>Wed, 05 Jun 2019 21:02:05 GMT</pubDate></item><item><title><![CDATA[Maple bacon]]></title><description><![CDATA[@KLee Sweet! (Literally speaking) I’m going to seek out some serious maple syrup based on your suggestion. I’ve seen many in the last couple of years that are aged in whiskey barrels…there is no way that wouldn’t enhance bacon, ham, chops, etc… It’s pretty easy to obtain toasted oak chips, cubes or small used whisky barrels these days for home production.
]]></description><link>https://waltonsdev.nodebb.com/topic/1382/maple-bacon</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1382/maple-bacon</guid><dc:creator><![CDATA[Joe Hell]]></dc:creator><pubDate>Tue, 04 Jun 2019 13:06:28 GMT</pubDate></item><item><title><![CDATA[When not to use a binder?]]></title><description><![CDATA[@AdamCA
Thanks AdamCA i will do that
]]></description><link>https://waltonsdev.nodebb.com/topic/1378/when-not-to-use-a-binder</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1378/when-not-to-use-a-binder</guid><dc:creator><![CDATA[Bob2141]]></dc:creator><pubDate>Sun, 02 Jun 2019 14:36:28 GMT</pubDate></item><item><title><![CDATA[SAUAGE RECIPE]]></title><description><![CDATA[@akdave said in SAUAGE RECIPE:

Powered Milk is used as a binder and has worked well for me when I do not have a commercial binder for sausages

@akdave said in SAUAGE RECIPE:

Powered Milk is used as a binder and has worked well for me when I do not have a commercial binder for sausages

THANKS FOR YOUR TIME AND KNOWLEDGR
]]></description><link>https://waltonsdev.nodebb.com/topic/1360/sauage-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1360/sauage-recipe</guid><dc:creator><![CDATA[RDARST]]></dc:creator><pubDate>Mon, 27 May 2019 11:57:35 GMT</pubDate></item><item><title><![CDATA[Mixing Jerky Seasoning]]></title><description><![CDATA[Thank you.
]]></description><link>https://waltonsdev.nodebb.com/topic/1325/mixing-jerky-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1325/mixing-jerky-seasoning</guid><dc:creator><![CDATA[mecord]]></dc:creator><pubDate>Wed, 15 May 2019 20:58:23 GMT</pubDate></item></channel></rss>