<?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[User Recipes]]></title><description><![CDATA[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.]]></description><link>https://waltonsdev.nodebb.com/category/54</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:29:46 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/54.rss" rel="self" type="application/rss+xml"/><pubDate>Sun, 03 Jul 2022 04:12:22 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[grilled chicken]]></title><description><![CDATA[Had some grilled wings a friend made, marinated in lemon juice - surprising tasty.
]]></description><link>https://waltonsdev.nodebb.com/topic/5505/grilled-chicken</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5505/grilled-chicken</guid><dc:creator><![CDATA[alanburkholder]]></dc:creator><pubDate>Sun, 03 Jul 2022 04:12:22 GMT</pubDate></item><item><title><![CDATA[Low fat great tasting ideas. Anyone?]]></title><description><![CDATA[@Austin Thank you!
]]></description><link>https://waltonsdev.nodebb.com/topic/5459/low-fat-great-tasting-ideas-anyone</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5459/low-fat-great-tasting-ideas-anyone</guid><dc:creator><![CDATA[calldoctoday]]></dc:creator><pubDate>Mon, 20 Jun 2022 20:40:43 GMT</pubDate></item><item><title><![CDATA[Jambalaya Brat]]></title><description><![CDATA[@cindy-bushar-0 As you can tell from the responses, you mention Jambalaya and you wake up those Cajun lovers for sure. Just have fun with your creations.
]]></description><link>https://waltonsdev.nodebb.com/topic/5441/jambalaya-brat</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5441/jambalaya-brat</guid><dc:creator><![CDATA[zbigjeff]]></dc:creator><pubDate>Thu, 16 Jun 2022 23:02:06 GMT</pubDate></item><item><title><![CDATA[Meatballs]]></title><description><![CDATA[@kyle Thanks Kyle
]]></description><link>https://waltonsdev.nodebb.com/topic/5427/meatballs</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5427/meatballs</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Tue, 14 Jun 2022 15:54:44 GMT</pubDate></item><item><title><![CDATA[onion breakfast Sausage]]></title><description><![CDATA[@fishing @Joe-Hell posted a Green onion fresh sausage recipe a while back. Use the search function:“green onion fresh sausage” and you will find the recipe.
]]></description><link>https://waltonsdev.nodebb.com/topic/5351/onion-breakfast-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5351/onion-breakfast-sausage</guid><dc:creator><![CDATA[Bob Stehlik]]></dc:creator><pubDate>Sun, 22 May 2022 08:08:50 GMT</pubDate></item><item><title><![CDATA[Smoked Shotgun Shells (Stuffed Manicotti)]]></title><description><![CDATA[@grimpuppy I bet those are amazing 
]]></description><link>https://waltonsdev.nodebb.com/topic/5295/smoked-shotgun-shells-stuffed-manicotti</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5295/smoked-shotgun-shells-stuffed-manicotti</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Sun, 01 May 2022 17:00:55 GMT</pubDate></item><item><title><![CDATA[Updates coming to User Recipes]]></title><description><![CDATA[@kyle that sounds good.
]]></description><link>https://waltonsdev.nodebb.com/topic/5247/updates-coming-to-user-recipes</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5247/updates-coming-to-user-recipes</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Sun, 17 Apr 2022 19:27:18 GMT</pubDate></item><item><title><![CDATA[Lox or cold smoked salmon]]></title><description><![CDATA[@ndkoze thanks for the info and don’t be such a stranger.
]]></description><link>https://waltonsdev.nodebb.com/topic/5239/lox-or-cold-smoked-salmon</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5239/lox-or-cold-smoked-salmon</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Fri, 15 Apr 2022 06:55:23 GMT</pubDate></item><item><title><![CDATA[Pickled Squirrel Recipe]]></title><description><![CDATA[Thanks Paul, that looks good!  Can’t wait till squirrel season opens.
]]></description><link>https://waltonsdev.nodebb.com/topic/5196/pickled-squirrel-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5196/pickled-squirrel-recipe</guid><dc:creator><![CDATA[GlennT]]></dc:creator><pubDate>Sat, 26 Mar 2022 14:12:07 GMT</pubDate></item><item><title><![CDATA[Sweet chili bratwurst recipe]]></title><description><![CDATA[So I love the sweet chili snack stick seasoning-wondering if anyone has a recipe for sweet chili brats?  I’ve tried using snack stick seasoning for brats-never has worked out. Any suggestions?
]]></description><link>https://waltonsdev.nodebb.com/topic/5195/sweet-chili-bratwurst-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5195/sweet-chili-bratwurst-recipe</guid><dc:creator><![CDATA[nicholls47]]></dc:creator><pubDate>Fri, 25 Mar 2022 21:53:57 GMT</pubDate></item><item><title><![CDATA[Swimming in Butter Biscuits]]></title><description><![CDATA[@congo Oh yeah looks good.
]]></description><link>https://waltonsdev.nodebb.com/topic/5183/swimming-in-butter-biscuits</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5183/swimming-in-butter-biscuits</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Tue, 22 Mar 2022 13:19:24 GMT</pubDate></item><item><title><![CDATA[Looking for pepperoni spices recipes, but not a mix]]></title><description><![CDATA[I use Eric’s recipe (2 guys and a cooler) and have had no complaints
]]></description><link>https://waltonsdev.nodebb.com/topic/5174/looking-for-pepperoni-spices-recipes-but-not-a-mix</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5174/looking-for-pepperoni-spices-recipes-but-not-a-mix</guid><dc:creator><![CDATA[Dr_Pain]]></dc:creator><pubDate>Sun, 20 Mar 2022 06:50:56 GMT</pubDate></item><item><title><![CDATA[Using Witts Flavormost Seasoning]]></title><description><![CDATA[Ingredients: Salt, Sugar, Monosodium Glutamate, Dextrose, and Spice Extractives.
Use: To suit taste.
a little can go a long way
MSG is generally used 2 to 5 oz to 100 lbs of product.
]]></description><link>https://waltonsdev.nodebb.com/topic/5153/using-witts-flavormost-seasoning</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5153/using-witts-flavormost-seasoning</guid><dc:creator><![CDATA[Departing Contestant]]></dc:creator><pubDate>Mon, 14 Mar 2022 15:11:24 GMT</pubDate></item><item><title><![CDATA[Anyone try a Korean Bulgogi flavor sausage?]]></title><description><![CDATA[@dave-in-az I have thought about it and would definitely love to get that flavor profile in a sausage. I fell in love with Korean food many years ago when Uncle Sam sent me for a visit.
]]></description><link>https://waltonsdev.nodebb.com/topic/5152/anyone-try-a-korean-bulgogi-flavor-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5152/anyone-try-a-korean-bulgogi-flavor-sausage</guid><dc:creator><![CDATA[GWG8541]]></dc:creator><pubDate>Sun, 13 Mar 2022 23:02:09 GMT</pubDate></item><item><title><![CDATA[Chicken Ham (chicken roll)]]></title><description><![CDATA[I’m thinking pressing the meat into a form like formed ham.  Marianski says strong exudate glue has to be formed by injection of meat with 3% salt, 0.3 to 0.5% phosphates, and cure.  For color, you also need ascorbic acid i.e. vitamin C cure accelerator.   Dont mix it with your brine injection, add it after.  Then you aggressively tumble the meat for hours for pork to get the exudate protein glue to form on surface.
Pack into cook bag, stick in ham press, put all in water and cook.  Boil 10 to 15 min then 180f to finish 160 f min internal temp.
It’s kinda an advanced thing!
Could also use  gelatin from the thigh bones to fill in interstices.  Good slice ability for a pressed product that holds together would come from carageenan kappa, with some potassium chloride (morton lite salt) and dry nonfat instant milk, both help it set firm for pressed ham loafs.  I would cut chicken to 1in pieces so I didnt have to inject thighs, just tumble.  Dont know how Id mix for hours and keep temp down…
Never made one, just reading the formed meats and ham section from his book, throwing out a few ideas from there for youbto consider   no idea how it would work with chicken!
]]></description><link>https://waltonsdev.nodebb.com/topic/5143/chicken-ham-chicken-roll</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5143/chicken-ham-chicken-roll</guid><dc:creator><![CDATA[Dave in AZ]]></dc:creator><pubDate>Fri, 11 Mar 2022 14:31:38 GMT</pubDate></item><item><title><![CDATA[Copper Penny Salad]]></title><description><![CDATA[@wdaly sounds good. Thanks
]]></description><link>https://waltonsdev.nodebb.com/topic/5136/copper-penny-salad</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5136/copper-penny-salad</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Thu, 10 Mar 2022 15:20:27 GMT</pubDate></item><item><title><![CDATA[Denny O’s. Curing Brine for Corned Beef and Spice Mix]]></title><description><![CDATA[@dennyo thank you sir. 
]]></description><link>https://waltonsdev.nodebb.com/topic/5055/denny-o-s-curing-brine-for-corned-beef-and-spice-mix</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5055/denny-o-s-curing-brine-for-corned-beef-and-spice-mix</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Fri, 18 Feb 2022 05:07:52 GMT</pubDate></item><item><title><![CDATA[Making Corned Beef]]></title><description><![CDATA[@dr_pain said in Making Corned Beef:

@mrobisr @DennyO I think we need those recipes in the recipe section for prosperity

Thanks for the thought! Now it’s been there done that!
]]></description><link>https://waltonsdev.nodebb.com/topic/5045/making-corned-beef</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5045/making-corned-beef</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Tue, 15 Feb 2022 02:50:06 GMT</pubDate></item><item><title><![CDATA[Add a little sweetness to my cured summer sausage]]></title><description><![CDATA[@bob-stehlik yeah, even an Old Fashioned
]]></description><link>https://waltonsdev.nodebb.com/topic/5029/add-a-little-sweetness-to-my-cured-summer-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5029/add-a-little-sweetness-to-my-cured-summer-sausage</guid><dc:creator><![CDATA[GWG8541]]></dc:creator><pubDate>Thu, 10 Feb 2022 19:29:34 GMT</pubDate></item><item><title><![CDATA[French Onion Soup]]></title><description><![CDATA[@dr_pain my mouth is watering just thinking about it.
]]></description><link>https://waltonsdev.nodebb.com/topic/4992/french-onion-soup</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4992/french-onion-soup</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Fri, 04 Feb 2022 16:59:03 GMT</pubDate></item><item><title><![CDATA[Overrated Food]]></title><description><![CDATA[Watermelon: It’s strictly a texture thing for me.
]]></description><link>https://waltonsdev.nodebb.com/topic/4984/overrated-food</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4984/overrated-food</guid><dc:creator><![CDATA[HerbcoFood]]></dc:creator><pubDate>Thu, 03 Feb 2022 23:34:55 GMT</pubDate></item><item><title><![CDATA[Creton by Claude (Pork meat spread)]]></title><description><![CDATA[Oh lawd! It happened to me more than once. You are 100% on this
]]></description><link>https://waltonsdev.nodebb.com/topic/4956/creton-by-claude-pork-meat-spread</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4956/creton-by-claude-pork-meat-spread</guid><dc:creator><![CDATA[Dr_Pain]]></dc:creator><pubDate>Wed, 26 Jan 2022 21:04:46 GMT</pubDate></item><item><title><![CDATA[Garlic coil recipe?]]></title><description><![CDATA[Never heard of it, but the recipe I found has me very interested.
]]></description><link>https://waltonsdev.nodebb.com/topic/4901/garlic-coil-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4901/garlic-coil-recipe</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Mon, 17 Jan 2022 12:43:54 GMT</pubDate></item><item><title><![CDATA[European style snack sticks?]]></title><description><![CDATA[@pepperettes Those look delicious. If thermal processing before drying is giving you the results you want I wouldn’t change it.
l will say that cure #1 has only nitrite and salt and is sufficient for 1 month or so drying . #2 adds nitrate which converts to nitrite over time and is generally used for longer dry cures
]]></description><link>https://waltonsdev.nodebb.com/topic/4897/european-style-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4897/european-style-snack-sticks</guid><dc:creator><![CDATA[glen]]></dc:creator><pubDate>Sat, 15 Jan 2022 20:52:42 GMT</pubDate></item><item><title><![CDATA[Mixing flavorings for bratwurst]]></title><description><![CDATA[That is what I know as “The fry test”.
]]></description><link>https://waltonsdev.nodebb.com/topic/4857/mixing-flavorings-for-bratwurst</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4857/mixing-flavorings-for-bratwurst</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Wed, 05 Jan 2022 15:03:25 GMT</pubDate></item></channel></rss>