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Community

4.1k Topics 76.1k Posts

A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

Subcategories

  • This category is to run giveaways and post special coupons and promotions for Meatgistics members only! If you want to see those specials you have to join us, one of us, one of us, one of us!

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    7 Topics
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    JonathonJ
    [poll ] Choose me No me [/poll] maxvotes=“1” //Max number of votes per user. If larger than 1, a multiple choice poll will be created disallowVoteUpdate=“0” //if set, users won’t be able to update/remove their vote title=“Poll title” //Poll title

  • Introduce yourself to the Walton’s Community or meet others who are new and just signing up!

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    W
    @Jonathon You’re a gorilla?!

  • Do you have a fun story or pictures from a great hunting trip, a grill or smoker setup you are really proud of, a recipe to share, or anything else to brag about? Share it here with the rest of the Walton’s Community!

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    JonathonJ
    [image: 1692912130215-5a8e2759-53f9-4f60-829d-8b47dcbc22dd-image.png] Look lookk look

  • Ask questions about anything meat related. Anything from sausage or jerky making to butchering and grinding or stuffing and even thermal processing.

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    1k Topics
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    zbigjeffZ
    @Deepwoodsbutcher There’s always a workaround to make others scowl at your ingenuity.

  • Ask questions about smoking meat, tips and tricks for grilling, and learn how to become a pitmaster!

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    396 Topics
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    wdalyW
    @Jamieson22 Had them again for Fourth of July. They never disappoint!

  • Do you have a fun story or pictures from a great hunting trip, a grill or smoker setup you are really proud of, a recipe to share, or anything else to brag about? Share it here with the rest of the Walton’s Community!

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    Jamieson22J
    @twilliams Take a look at the 5-burner Member’s Mark one they have online at Sam’s Club. Is $400 and has integrated covered cart and a lift up hard lid. You will DEF want a hard top for whatever you get as the soft covers to allow water through and it will rust your surface.

  • Anything and everything else, whether it is meat related or not, get answers for just about anything.

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    JonathonJ
    this is a test if this

  • This is a new category to be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.

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    @shoprat53 It usually would be but not for Tex77, if Jonathan is posting a lot.

  • This is a section for Meatgistics users to share recipes! They do not have to be meat, they can be anything from Steak to Sushi to Salad. Important note, Walton’s is not responsible for any information posted here, we do not validate the recipes or endorse them.

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    alanburkholderA
    Had some grilled wings a friend made, marinated in lemon juice - surprising tasty.

  • Do you have a fun story or pictures from a great hunting trip, a grill or smoker setup you are really proud of, a recipe to share, or anything else to brag about? Share it here with the rest of the Walton’s Community!

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    209 Topics
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    zbigjeffZ
    @Bob-Stehlik I swear the comic is written by my ex bro in-law’s neighbor. He’s always all about cleaning leaves and doing something nasty to a grill. I do still read “the paper”. In this case, I used electronics for all to see.
  • N

    Coupons

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    GrimpuppyG
    If you go to Walton’s FaceBook page, the code is on there.
  • J

    One of nine JBS US plants catches fire, shutdowns portions of facility

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    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.
  • J

    International Bacon Day

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    B
    @johng5 Should have made some dove and jalapenos wrapped in bacon, always good.
  • idahitmanI

    Summer Sausage Help!

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    @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.
  • P

    Meat Mixer

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    Denny OD
    And then there those,
  • R

    best deer sausage seasoning

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    Kentucky FishermanK
    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.
  • wvhunter1965W

    Finally tried it

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    s.a.mS
    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
  • craigriceC

    why am i not seeing a wish list

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    G
    Ok I just wondered why they were. Not showing up
  • I

    When not to use a binder?

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    B
    @AdamCA Thanks AdamCA i will do that
  • alanburkholderA

    Nutrition info?

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    alanburkholderA
    @Jonathon Thank you, just what I was after. Alan
  • M

    Soux Vide Sausage

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    JonathonJ
    @mcherbies Remove them from the bag to let them air dry.
  • C

    1-1/2 x 12 Fibrous Casing Summer Sausage

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    JonathonJ
    @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!
  • leanne kaukolaL

    gluten

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    JonathonJ
    @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
  • wvhunter1965W

    Maple bacon

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    Joe HellJ
    @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.
  • T

    Live Feed

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    JonathonJ
    @Dave-R I will have something set up!
  • F

    A bit short on Taste Booster

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    JonathonJ
    @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!
  • M

    1st time making bacon

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    M
    Thanks for the info! Just need to order a few things and see what I can do at my first try at bacon.
  • craigriceC

    pork butts

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    Joe HellJ
    @raider2119 Pastrami will be happening soon as well!
  • D

    Pink Slime ReNamed

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    JonathonJ
    @KansasDad Ill bring it up with @Austin today!
  • craigriceC

    supper

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    Joe HellJ
    @craigrice Swamp Donkey is quite fitting! Marsh Mule works too!

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