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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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    117 Topics
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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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    148 Topics
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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.
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    Versanets

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    JonathonJ
    @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°.
  • craigriceC

    turkey

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    JonathonJ
    @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.
  • T

    cure help

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    B
    @Tommy-R This is what I use http://www.diggingdogfarm.com/page2.html
  • ShaneBellS

    First Timer

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    ShaneBellS
    @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.
  • R

    SAUAGE RECIPE

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    R
    @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
  • M

    Mixing Jerky Seasoning

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    M
    Thank you.
  • C

    Packaging fresh sausage.

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    JonathonJ
    @Cali-sausage-guy Those are quality gifts!
  • craigriceC

    smoked chicken breast

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    JonathonJ
    @craigrice It does sound excellent if you have any pictures it would be great to see them!
  • H

    Podcast

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    PapaSopP
    Podcasts? What’s that? I’ll have to check with my kids. Just kidding but never seen one. If you guys do it…Count me in.
  • H

    Wood smoker

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    JonathonJ
    @huntducks The only way it could cause a problem would be with some streaking appearance and that is way more of a concern when using an atomizer with liquid smoke. What happens is the surface of the meat isnt dry so the smoke can’t adhere evenly and leaves some streaks. But, like @archeryrob says, you will be fine!

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