<?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[URGENT 911]]></title><description><![CDATA[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.]]></description><link>https://waltonsdev.nodebb.com/category/48</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:24:11 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/48.rss" rel="self" type="application/rss+xml"/><pubDate>Fri, 01 Jul 2022 13:12:41 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Why am I limited on how many down votes I can hand out in a day?]]></title><description><![CDATA[@shoprat53 It usually would be but not for Tex77, if Jonathan is posting a lot.    
]]></description><link>https://waltonsdev.nodebb.com/topic/5502/why-am-i-limited-on-how-many-down-votes-i-can-hand-out-in-a-day</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5502/why-am-i-limited-on-how-many-down-votes-i-can-hand-out-in-a-day</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Fri, 01 Jul 2022 13:12:41 GMT</pubDate></item><item><title><![CDATA[Bacon]]></title><description><![CDATA[@jfyoung45
That was interesting. Thanks.
]]></description><link>https://waltonsdev.nodebb.com/topic/5483/bacon</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5483/bacon</guid><dc:creator><![CDATA[PapaSop]]></dc:creator><pubDate>Mon, 27 Jun 2022 02:23:24 GMT</pubDate></item><item><title><![CDATA[Need clarity on shipping times before ordering. Did we wait too long to use a less expensive option?!?]]></title><description><![CDATA[@jonathon Don’t bad mouth Brussel sprouts, I think they are great, of course I like potatoes also.
]]></description><link>https://waltonsdev.nodebb.com/topic/5402/need-clarity-on-shipping-times-before-ordering-did-we-wait-too-long-to-use-a-less-expensive-option</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5402/need-clarity-on-shipping-times-before-ordering-did-we-wait-too-long-to-use-a-less-expensive-option</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Tue, 07 Jun 2022 00:36:05 GMT</pubDate></item><item><title><![CDATA[Grinder]]></title><description><![CDATA[If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear.  Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there.
As @mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.
]]></description><link>https://waltonsdev.nodebb.com/topic/5353/grinder</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5353/grinder</guid><dc:creator><![CDATA[processhead]]></dc:creator><pubDate>Mon, 23 May 2022 02:37:01 GMT</pubDate></item><item><title><![CDATA[Forgot the binder]]></title><description><![CDATA[@mccracs1 said in Forgot the binder:

I’m going to make summer sausage with deer meat. I picked up the ingredients while I was in Wichita. However I forgot the sure gel binder . Is there something I could subsyytitute6s t6hat’s I can buy like at least one 6.5 y6
the grocery 55tr so I don65’t have to wait on shipping?
Yep 665 5r5565r 656
Y

]]></description><link>https://waltonsdev.nodebb.com/topic/5227/forgot-the-binder</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5227/forgot-the-binder</guid><dc:creator><![CDATA[JBSMITH]]></dc:creator><pubDate>Fri, 08 Apr 2022 21:23:43 GMT</pubDate></item><item><title><![CDATA[Chewy loose stick casings]]></title><description><![CDATA[@drake good luck . We’re rooting for you.
]]></description><link>https://waltonsdev.nodebb.com/topic/5181/chewy-loose-stick-casings</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5181/chewy-loose-stick-casings</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Tue, 22 Mar 2022 12:49:35 GMT</pubDate></item><item><title><![CDATA[Adding ECA]]></title><description><![CDATA[@austin thx. Think I’ll skip it this time I’m making a whiskey old fashioned snack stick and don’t want to mess with the whiskey, cherry and orange flavors
]]></description><link>https://waltonsdev.nodebb.com/topic/5171/adding-eca</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5171/adding-eca</guid><dc:creator><![CDATA[Hosshess]]></dc:creator><pubDate>Sat, 19 Mar 2022 17:47:37 GMT</pubDate></item><item><title><![CDATA[Cure]]></title><description><![CDATA[@dennyo-s said in Cure:

As I have learned the “Danger Zone” is “When not using cure” low temp cooking protein from an Internal Temperature of 40 to 140 degrees within 4 hours you are safe anything longer needs to be imminently fast cooked when you are getting close in time.

&gt; And I bow to those that are moer learnnered van me:
Rite dere wit ya. LOL. Luv it!
]]></description><link>https://waltonsdev.nodebb.com/topic/5158/cure</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5158/cure</guid><dc:creator><![CDATA[PapaSop]]></dc:creator><pubDate>Wed, 16 Mar 2022 00:38:52 GMT</pubDate></item><item><title><![CDATA[Conversion]]></title><description><![CDATA[@glen thx glen and everyone I failed to mention the full detail:  I’m using a premix pack for 10 of the 15 lb meat block. Needed the 5 lb conversion for the 5 lb differential but the sure cure and sure gel are all based on the total meat block. Thanks for weighing in!
]]></description><link>https://waltonsdev.nodebb.com/topic/5126/conversion</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5126/conversion</guid><dc:creator><![CDATA[Hosshess]]></dc:creator><pubDate>Tue, 08 Mar 2022 23:47:57 GMT</pubDate></item><item><title><![CDATA[Rinse after injected?]]></title><description><![CDATA[@garry-tarpley Sounds  like you let them soak for 2 beers.
]]></description><link>https://waltonsdev.nodebb.com/topic/5098/rinse-after-injected</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5098/rinse-after-injected</guid><dc:creator><![CDATA[mdseaside]]></dc:creator><pubDate>Tue, 01 Mar 2022 14:11:51 GMT</pubDate></item><item><title><![CDATA[Starter Culture Bactotoferm- FR M-52 (need help)]]></title><description><![CDATA[@mrobisr what are the thin sausages hanging to right in your pic?
I’m prepping for making semi dry pepperoni…
]]></description><link>https://waltonsdev.nodebb.com/topic/4946/starter-culture-bactotoferm-fr-m-52-need-help</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4946/starter-culture-bactotoferm-fr-m-52-need-help</guid><dc:creator><![CDATA[Dave in AZ]]></dc:creator><pubDate>Tue, 25 Jan 2022 12:57:28 GMT</pubDate></item><item><title><![CDATA[Freeze fresh cured sausage & smoke later?]]></title><description><![CDATA[I agree.  I plan to leave frozen and cook as needed.  Thanks.
]]></description><link>https://waltonsdev.nodebb.com/topic/4934/freeze-fresh-cured-sausage-smoke-later</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4934/freeze-fresh-cured-sausage-smoke-later</guid><dc:creator><![CDATA[keend0]]></dc:creator><pubDate>Sat, 22 Jan 2022 15:38:33 GMT</pubDate></item><item><title><![CDATA[Smoked meat stabilizer and snack sticks]]></title><description><![CDATA[@davew1 you also. Good luck 
]]></description><link>https://waltonsdev.nodebb.com/topic/4933/smoked-meat-stabilizer-and-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4933/smoked-meat-stabilizer-and-snack-sticks</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Sat, 22 Jan 2022 12:54:20 GMT</pubDate></item><item><title><![CDATA[Sweet chili snack stick conversion for 1 and 5 lbs]]></title><description><![CDATA[Great!  Thank you!
]]></description><link>https://waltonsdev.nodebb.com/topic/4878/sweet-chili-snack-stick-conversion-for-1-and-5-lbs</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4878/sweet-chili-snack-stick-conversion-for-1-and-5-lbs</guid><dc:creator><![CDATA[nicholls47]]></dc:creator><pubDate>Mon, 10 Jan 2022 16:22:59 GMT</pubDate></item><item><title><![CDATA[Double dose of sodium phosphate]]></title><description><![CDATA[@dustyjasken191  The only possible downside of this that if you use way too much sodium phosphate you can develop a soapy taste in your product.  I don’t think the rates you are talking about will cause any issues with either taste or health.
]]></description><link>https://waltonsdev.nodebb.com/topic/4827/double-dose-of-sodium-phosphate</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4827/double-dose-of-sodium-phosphate</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 28 Dec 2021 17:31:02 GMT</pubDate></item><item><title><![CDATA[Live stream order]]></title><description><![CDATA[I left a message on the voicemail also in case someone was still there shipping stuff out
]]></description><link>https://waltonsdev.nodebb.com/topic/4671/live-stream-order</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4671/live-stream-order</guid><dc:creator><![CDATA[Randie N]]></dc:creator><pubDate>Tue, 30 Nov 2021 00:45:32 GMT</pubDate></item><item><title><![CDATA[Cure Mistake]]></title><description><![CDATA[@caitlincolorado looks like you met the so called 4 hour rule (reaching 140 F in 4 hours)
I would have no problem eating it even longer than a week, especially if vacuum packed
]]></description><link>https://waltonsdev.nodebb.com/topic/4632/cure-mistake</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4632/cure-mistake</guid><dc:creator><![CDATA[glen]]></dc:creator><pubDate>Thu, 25 Nov 2021 05:39:25 GMT</pubDate></item><item><title><![CDATA[Missing items what can be subed?]]></title><description><![CDATA[I appreciate that. Thanks
]]></description><link>https://waltonsdev.nodebb.com/topic/4603/missing-items-what-can-be-subed</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4603/missing-items-what-can-be-subed</guid><dc:creator><![CDATA[samspade]]></dc:creator><pubDate>Sat, 20 Nov 2021 11:40:41 GMT</pubDate></item><item><title><![CDATA[Smoked ham whole muscle]]></title><description><![CDATA[@austin Thanks  that answers my question. I appreciate your quick response.  Just wasn’t to sure on the length of time needed. Thanks David
]]></description><link>https://waltonsdev.nodebb.com/topic/4528/smoked-ham-whole-muscle</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4528/smoked-ham-whole-muscle</guid><dc:creator><![CDATA[David Poole]]></dc:creator><pubDate>Sat, 06 Nov 2021 14:57:32 GMT</pubDate></item><item><title><![CDATA[Forgot to add cure accelerator!]]></title><description><![CDATA[@austin good info. Thanks
]]></description><link>https://waltonsdev.nodebb.com/topic/4492/forgot-to-add-cure-accelerator</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4492/forgot-to-add-cure-accelerator</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Sun, 31 Oct 2021 17:48:29 GMT</pubDate></item><item><title><![CDATA[Out of time]]></title><description><![CDATA[@a-a-ron Looking good.
]]></description><link>https://waltonsdev.nodebb.com/topic/4455/out-of-time</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4455/out-of-time</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Sun, 24 Oct 2021 21:38:33 GMT</pubDate></item><item><title><![CDATA[When should I take ham out of brine]]></title><description><![CDATA[@folsomwest you should be fine with 5 - 7 days
]]></description><link>https://waltonsdev.nodebb.com/topic/4289/when-should-i-take-ham-out-of-brine</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4289/when-should-i-take-ham-out-of-brine</guid><dc:creator><![CDATA[Departing Contestant]]></dc:creator><pubDate>Mon, 20 Sep 2021 18:32:38 GMT</pubDate></item><item><title><![CDATA[Cured German Sausage Seasonings]]></title><description><![CDATA[@pivodog thank you!!
]]></description><link>https://waltonsdev.nodebb.com/topic/4277/cured-german-sausage-seasonings</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4277/cured-german-sausage-seasonings</guid><dc:creator><![CDATA[OutdoorCharlie]]></dc:creator><pubDate>Fri, 17 Sep 2021 01:15:43 GMT</pubDate></item><item><title><![CDATA[Tons Summer w/cure 351]]></title><description><![CDATA[you will like the tons it has a good flavor
]]></description><link>https://waltonsdev.nodebb.com/topic/4074/tons-summer-w-cure-351</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4074/tons-summer-w-cure-351</guid><dc:creator><![CDATA[craigrice]]></dc:creator><pubDate>Fri, 16 Jul 2021 20:07:32 GMT</pubDate></item><item><title><![CDATA[ECA with jalapeño sticks?]]></title><description><![CDATA[@johnsbrewhouse said in ECA with jalapeño sticks?:

@bruce-0 Sounds like the fat was your problem. The elk is usually so lean and also a bit gamey you won’t notice much on freezer burn. You can tell that on the meat as well, it will look pale like th blood is gone away and starting to dry. Racid meat and fats are hard to recover from and cover up. I bought a chamber sealer to cure some of my freezer burn and rancid problem when freezing.

Thanks so much for your great input and I could not agree more I do have a great vacuum packer that in the future I will have to put two more use in order to have a better quality product
]]></description><link>https://waltonsdev.nodebb.com/topic/4032/eca-with-jalapeño-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4032/eca-with-jalapeño-sticks</guid><dc:creator><![CDATA[Bruce 0]]></dc:creator><pubDate>Sat, 03 Jul 2021 01:15:16 GMT</pubDate></item></channel></rss>