<?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[Meat Processing]]></title><description><![CDATA[Ask questions about anything meat related.  Anything from sausage or jerky making to butchering and grinding or stuffing and even thermal processing.]]></description><link>https://waltonsdev.nodebb.com/category/6</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:28:30 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/6.rss" rel="self" type="application/rss+xml"/><pubDate>Sun, 03 Jul 2022 17:41:40 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Seasoning question]]></title><description><![CDATA[@pepperettes Thanks for the reply.  I decided to use it and it appears that the cure worked as I cooked a small patty and it turned nice and red.
]]></description><link>https://waltonsdev.nodebb.com/topic/5507/seasoning-question</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5507/seasoning-question</guid><dc:creator><![CDATA[DJS303]]></dc:creator><pubDate>Sun, 03 Jul 2022 17:41:40 GMT</pubDate></item><item><title><![CDATA[Salt outside of snack sticks]]></title><description><![CDATA[@maurermeat said in Salt outside of snack sticks:

@Jonathon Felt comfortable eating them because they were immediately vacuumed pack and were less than 3 weeks old.  Plus I really like snack sticks so I would hate to see them go to waste!

Totally agree. You have a cosmetic issue, not a food safety issue.
]]></description><link>https://waltonsdev.nodebb.com/topic/5493/salt-outside-of-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5493/salt-outside-of-snack-sticks</guid><dc:creator><![CDATA[processhead]]></dc:creator><pubDate>Wed, 29 Jun 2022 12:50:30 GMT</pubDate></item><item><title><![CDATA[Water in breakfast sausage]]></title><description><![CDATA[@departing-contestant I agree, I always add a little even to fresh sausage to help with the mixing process.  I don’t add as much as I do when going to stuff it.
]]></description><link>https://waltonsdev.nodebb.com/topic/5488/water-in-breakfast-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5488/water-in-breakfast-sausage</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Mon, 27 Jun 2022 15:44:23 GMT</pubDate></item><item><title><![CDATA[Cheese thru a grinder]]></title><description><![CDATA[@rugerbear There you go! Winner, Winner!
]]></description><link>https://waltonsdev.nodebb.com/topic/5481/cheese-thru-a-grinder</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5481/cheese-thru-a-grinder</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Sat, 25 Jun 2022 12:35:28 GMT</pubDate></item><item><title><![CDATA[Ham: forgot to add cure#1!  Recovery, and avoiding this mess up ;)]]></title><description><![CDATA[@dave-in-az sounds like you recovered well. Thanks for sharing .
]]></description><link>https://waltonsdev.nodebb.com/topic/5461/ham-forgot-to-add-cure-1-recovery-and-avoiding-this-mess-up</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5461/ham-forgot-to-add-cure-1-recovery-and-avoiding-this-mess-up</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Tue, 21 Jun 2022 01:46:10 GMT</pubDate></item><item><title><![CDATA[Bacon Taste Booster]]></title><description><![CDATA[@jonathon There is the simplistic answer I was looking for!
]]></description><link>https://waltonsdev.nodebb.com/topic/5454/bacon-taste-booster</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5454/bacon-taste-booster</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Sun, 19 Jun 2022 22:33:50 GMT</pubDate></item><item><title><![CDATA[Venison Bacon Recipe (looking for advice)]]></title><description><![CDATA[@jonathon I’m specifically looking at the imitation or restructured bacon.  That package only is 1# but it looks like you have blocked off shipping to AK for everything.  Strange since we have USPS, UPS, and Fedex all deliver.  USPS is typically the most economical.  But maybe someone has a good homemade recipe!
]]></description><link>https://waltonsdev.nodebb.com/topic/5453/venison-bacon-recipe-looking-for-advice</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5453/venison-bacon-recipe-looking-for-advice</guid><dc:creator><![CDATA[Mitch Miller]]></dc:creator><pubDate>Sun, 19 Jun 2022 21:19:52 GMT</pubDate></item><item><title><![CDATA[Seasoning Question]]></title><description><![CDATA[Mix’s do seem to vary a lot, some are loaded with salt and others no salt so your idea of small test batches is your best bet for sure. Actually the variable of salt is what made me start making my own, I wanted a consistent product that would produce a good product every time.
]]></description><link>https://waltonsdev.nodebb.com/topic/5435/seasoning-question</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5435/seasoning-question</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Thu, 16 Jun 2022 16:30:26 GMT</pubDate></item><item><title><![CDATA[17lb batch of smoked beef jerky]]></title><description><![CDATA[@jamieson22 thats beautiful.  It just about brought a tear to my eye, but it definitely made my stomach growl. Great work.
]]></description><link>https://waltonsdev.nodebb.com/topic/5431/17lb-batch-of-smoked-beef-jerky</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5431/17lb-batch-of-smoked-beef-jerky</guid><dc:creator><![CDATA[GWG8541]]></dc:creator><pubDate>Wed, 15 Jun 2022 15:08:39 GMT</pubDate></item><item><title><![CDATA[Selling beef direct to Consumers]]></title><description><![CDATA[@tex_77 Thanks Tex, I know that the farmers markets here in TX are doing well selling locally raised meats, thanks for the article.
]]></description><link>https://waltonsdev.nodebb.com/topic/5425/selling-beef-direct-to-consumers</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5425/selling-beef-direct-to-consumers</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Tue, 14 Jun 2022 12:59:28 GMT</pubDate></item><item><title><![CDATA[Zombie Apocalypse Jerky? Extended Shelf Life?]]></title><description><![CDATA[Welcome, for really shelf stable meat products jerky is not the answer. Dried beef and canned meats are more shelf stable than traditional jerky, but for the real deal pemmican would be a better solution. MRE’s do not hold up really well unless kept in perfect conditions thus when you see the inspection date on the MRE package that is under ideal conditions. Yes I have tested them under real world conditions and while still sorta eatable the color, taste, and texture was severely degraded outside of those perfect storage conditions. As processhead stated mold can also be a problem so look into potassium sorbate to inhibit that growth for long term storage and oxygen absorbers.
]]></description><link>https://waltonsdev.nodebb.com/topic/5423/zombie-apocalypse-jerky-extended-shelf-life</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5423/zombie-apocalypse-jerky-extended-shelf-life</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Mon, 13 Jun 2022 21:42:22 GMT</pubDate></item><item><title><![CDATA[Problems with my sausage and snack sticks.]]></title><description><![CDATA[@Denny-O No need to be sorry, the hot pepper cheese is basically a Monterey jack, which never had enough flavor for me. I use |High-Temp-Cheddar-Cheese for a few snack sticks like  |Willie-s-Snack-Stick-Seasoning and  |Habanero-BBQ-Snack-Stick-or-Summer-Sausage  and then I use |High-Temp-Ghost-Pepper-Cheese  for anything I want to add heat too and  |High-Temp-Mozzarella-Cheese  for most everything else.  |High-Temp-Swiss-Cheese Only comes into play with a few  seasonings, usually the ones that I want the creaminess of some extra cheese but no strong cheese flavor.
]]></description><link>https://waltonsdev.nodebb.com/topic/5422/problems-with-my-sausage-and-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5422/problems-with-my-sausage-and-snack-sticks</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 13 Jun 2022 20:50:50 GMT</pubDate></item><item><title><![CDATA[Cottons salami recipe]]></title><description><![CDATA[We use the cotto salami mix also and found the best meat mix is 50% venison, 25% pork shoulder, 25%  ground beef (85/15) when making venison sausage.  We do not use ECA or suregel.  We hang overnight at 40-50 degrees to cure and allow some of the excess moisture to escape.  You’ll want your final finish temp to be at least 145 degrees and to end with an ice bath.  Smoker times are all variable, the size of your sausage stick makes the biggest difference.  We typically go to the smoker in three stages.  First is about 120 to remove the chill and do additional drying.  Then raise temp to about 150 and apply smoke.  Finally raise temp to 175 to finish.  Adding a high-temp cheese is a nice touch.  Cheddar or pepper jack are our favorites.
]]></description><link>https://waltonsdev.nodebb.com/topic/5416/cottons-salami-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5416/cottons-salami-recipe</guid><dc:creator><![CDATA[mherman]]></dc:creator><pubDate>Sun, 12 Jun 2022 19:20:50 GMT</pubDate></item><item><title><![CDATA[Printer friendly seasoning conversion]]></title><description><![CDATA[super, super, super,
Thanks!
Willy from Dakota
]]></description><link>https://waltonsdev.nodebb.com/topic/5411/printer-friendly-seasoning-conversion</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5411/printer-friendly-seasoning-conversion</guid><dc:creator><![CDATA[Willy from Dakota]]></dc:creator><pubDate>Fri, 10 Jun 2022 18:14:40 GMT</pubDate></item><item><title><![CDATA[Wet Aging Timeline?]]></title><description><![CDATA[As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.
]]></description><link>https://waltonsdev.nodebb.com/topic/5398/wet-aging-timeline</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5398/wet-aging-timeline</guid><dc:creator><![CDATA[Denny O]]></dc:creator><pubDate>Mon, 06 Jun 2022 03:32:33 GMT</pubDate></item><item><title><![CDATA[Avian Flu in  for 1st time]]></title><description><![CDATA[@bocephus If it gets to that point no one is going to be able to stop us from doing what we need to do to feed ourselves and our family.
]]></description><link>https://waltonsdev.nodebb.com/topic/5397/avian-flu-in-for-1st-time</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5397/avian-flu-in-for-1st-time</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Sun, 05 Jun 2022 17:21:44 GMT</pubDate></item><item><title><![CDATA[Sausage]]></title><description><![CDATA[Either will work, just be sure to remove the skin.
]]></description><link>https://waltonsdev.nodebb.com/topic/5395/sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5395/sausage</guid><dc:creator><![CDATA[Tex_77]]></dc:creator><pubDate>Sun, 05 Jun 2022 04:17:54 GMT</pubDate></item><item><title><![CDATA[Ham/Deli Meat Flavoring]]></title><description><![CDATA[Similar to ham flavor, smoked Buckboard bacon is good. Is it the front leg or rear leg? There is a little more fat in the meat off the front leg vs the ham off the back. If you use bacon cure just don’t get the meat block too thick.
]]></description><link>https://waltonsdev.nodebb.com/topic/5388/ham-deli-meat-flavoring</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5388/ham-deli-meat-flavoring</guid><dc:creator><![CDATA[dawg]]></dc:creator><pubDate>Fri, 03 Jun 2022 16:12:39 GMT</pubDate></item><item><title><![CDATA[Stuffing Snack Sticks]]></title><description><![CDATA[Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!
]]></description><link>https://waltonsdev.nodebb.com/topic/5387/stuffing-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5387/stuffing-snack-sticks</guid><dc:creator><![CDATA[dawg]]></dc:creator><pubDate>Thu, 02 Jun 2022 21:35:29 GMT</pubDate></item><item><title><![CDATA[Tough hog casings]]></title><description><![CDATA[@jesser said in Tough hog casings:

@mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks

I have never used any pre-packaged seasoning I make my own and as far as method it depends on what I’m doing. For kraut it will be fried, if in beans water boiled, and my actual favorite is on the grill.
]]></description><link>https://waltonsdev.nodebb.com/topic/5385/tough-hog-casings</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5385/tough-hog-casings</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Wed, 01 Jun 2022 21:17:16 GMT</pubDate></item><item><title><![CDATA[Horseradish brats]]></title><description><![CDATA[@jonathon Yes it is beef! I was kind of disappointed it didn’t have more of a horseradish bite and taste however when I slapped it on a bun and dressed it up using habanero pepper jack cheese it made it snap. With that being said I think it could use more horseradish flavor. All in all another great brat!
]]></description><link>https://waltonsdev.nodebb.com/topic/5378/horseradish-brats</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5378/horseradish-brats</guid><dc:creator><![CDATA[EDaniels]]></dc:creator><pubDate>Mon, 30 May 2022 19:26:36 GMT</pubDate></item><item><title><![CDATA[To much water?]]></title><description><![CDATA[Yes I will definitely save 12oz of drippings to amp it up! The wife and I loved the flavors with the kraut and swizzle cheese added in but the carrot fibber didn’t put a dent on all the liquid that came from the kraut and added water! But they are amazing!
]]></description><link>https://waltonsdev.nodebb.com/topic/5374/to-much-water</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5374/to-much-water</guid><dc:creator><![CDATA[EDaniels]]></dc:creator><pubDate>Sun, 29 May 2022 13:30:32 GMT</pubDate></item><item><title><![CDATA[Collagen Casing with Fresh Sausage]]></title><description><![CDATA[If they are consistently splitting while cooking, you might want to try pricking them right before putting them on the grill.  Pricking will  let a little of the juice out while they are cooking so the internal pressure doesn’t get too high.
This shouldn’t be routine fix, but more of a way to salvage the batch in the mean time.
]]></description><link>https://waltonsdev.nodebb.com/topic/5364/collagen-casing-with-fresh-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5364/collagen-casing-with-fresh-sausage</guid><dc:creator><![CDATA[processhead]]></dc:creator><pubDate>Thu, 26 May 2022 17:01:48 GMT</pubDate></item><item><title><![CDATA[Natural Casings age]]></title><description><![CDATA[@papasop Those sausages looks terrific and I use the canning and pickling salt for everything in the house except for finishing.
]]></description><link>https://waltonsdev.nodebb.com/topic/5358/natural-casings-age</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5358/natural-casings-age</guid><dc:creator><![CDATA[mrobisr]]></dc:creator><pubDate>Wed, 25 May 2022 20:10:15 GMT</pubDate></item></channel></rss>