Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Blogs
  4. Waltons Blog
  5. Meatgistics "Meet Up"

Meatgistics "Meet Up"

Scheduled Pinned Locked Moved Waltons Blog
114 Posts 35 Posters 5.7k Views 34 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • JonathonJ Jonathon

    westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!

    Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell
    Team Blue
    wrote on last edited by Joe Hell
    #34

    Jonathon Oh really…it’s been ‘hot’ there you say. I’m going to have to self quarantine on Thursday for sure. Ouch!

    3DF32330-8B31-4AA9-B9A2-60158084489E.png

    Better Living Through BBQ!

    johnsbrewhouseJ 1 Reply Last reply
    1
    • JonathonJ Jonathon

      westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #35

      Jonathon Really, ungodly hot. The heat index hasn’t been below 106 in days here I HATE HOT

      1 Reply Last reply
      0
      • Joe HellJ Joe Hell

        Jonathon Oh really…it’s been ‘hot’ there you say. I’m going to have to self quarantine on Thursday for sure. Ouch!

        3DF32330-8B31-4AA9-B9A2-60158084489E.png

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #36

        Joe Hell 94 degrees on the east side, it’s 98 degree’s here at my place here in Roy, west of the mountains right now. 109 degrees for you on Thursday way to hot! We are suppose to get the Ocean air conditioner tonight.

        1 Reply Last reply
        0
        • J Offline
          J Offline
          Joe1
          Team Blue Dry Cured Sausage Canning Sous Vide PK100
          wrote on last edited by
          #37

          Here in Arizona 20200727_160833.jpg

          Joe HellJ PapaSopP 2 Replies Last reply
          -1
          • J Joe1

            Here in Arizona 20200727_160833.jpg

            Joe HellJ Offline
            Joe HellJ Offline
            Joe Hell
            Team Blue
            wrote on last edited by
            #38

            Joe1 that’s oppressive! I’ll stop complaining about 109 now. Lol

            Better Living Through BBQ!

            1 Reply Last reply
            1
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #39

              Joe1 NOOOOO that’s absolutely insane! I wouldn’t ever get out of the pool/AC or I’d be 15 lb lighter from all the sweating!

              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

              1 Reply Last reply
              1
              • J Joe1

                Here in Arizona 20200727_160833.jpg

                PapaSopP Offline
                PapaSopP Offline
                PapaSop
                Team Orange Power User Veteran
                wrote on last edited by
                #40

                Joe1
                Sorry… That’s just wrong. Argh.

                1 Reply Last reply
                1
                • YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #41

                  Yes it’s hot, but it is a dry heat. 🙂

                  Good for making jerky in a solar dehydrator.

                  1 Reply Last reply
                  1
                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by
                    #42

                    YooperDog Way to look for asilver lining! Now, in my mind at a certain temp it just doesn’t matter how dry something is, hot is hot, right?

                    Has anyone here used a solar dehydrator to make anything?

                    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                    YooperDogY 1 Reply Last reply
                    0
                    • S Offline
                      S Offline
                      sidpost
                      Team Blue
                      wrote on last edited by
                      #43

                      For timing, I would say something pre-Thanksgiving for those of us wanting to take advantage of hunting season and the holidays to with any new skills we picked up.

                      For general topics: Seasonings, grind size options and reasons for them, sausage stuffer discussions along with casings, and animal breakdowns (whole hogs, beef primals).

                      Technique discussions for smoking and grinding are worthy topics as well.

                      1 Reply Last reply
                      1
                      • JonathonJ Jonathon

                        YooperDog Way to look for asilver lining! Now, in my mind at a certain temp it just doesn’t matter how dry something is, hot is hot, right?

                        Has anyone here used a solar dehydrator to make anything?

                        YooperDogY Offline
                        YooperDogY Offline
                        YooperDog
                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                        wrote on last edited by
                        #44

                        Jonathon a loooong time ago when I was in Boy Scouts. I think that the wheel was just invented just a year before. Unfortunately I couldn’t tell you much of how the experiment went, it was something to do at camp.

                        1 Reply Last reply
                        0
                        • J Offline
                          J Offline
                          Joe1
                          Team Blue Dry Cured Sausage Canning Sous Vide PK100
                          wrote on last edited by
                          #45

                          Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

                          1 Reply Last reply
                          0
                          • J Offline
                            J Offline
                            jgabehart84
                            wrote on last edited by
                            #46

                            Did anything ever come of this potential event? even with COVID?

                            Tex_77T 1 Reply Last reply
                            0
                            • J jgabehart84

                              Did anything ever come of this potential event? even with COVID?

                              Tex_77T Offline
                              Tex_77T Offline
                              Tex_77
                              Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                              wrote on last edited by
                              #47

                              jgabehart84 Right now it is on hold until Covid and everything blows over.

                              Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                              ChefC Joe HellJ 2 Replies Last reply
                              0
                              • Tex_77T Tex_77

                                jgabehart84 Right now it is on hold until Covid and everything blows over.

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #48

                                Tex_77 Still looking forward to it. I still say that with the number of people in Texas that are part of the Meatgistics family, we should have it in Houston. I volunteer my back pasture to host it! And we could show everyone just what Barbecue is all about!

                                D Joe HellJ 2 Replies Last reply
                                2
                                • ChefC Chef

                                  Tex_77 Still looking forward to it. I still say that with the number of people in Texas that are part of the Meatgistics family, we should have it in Houston. I volunteer my back pasture to host it! And we could show everyone just what Barbecue is all about!

                                  D Offline
                                  D Offline
                                  Dave R
                                  Regular Contributors
                                  wrote on last edited by
                                  #49

                                  Chef great offer, I worked in Houston for years. Great people.

                                  1 Reply Last reply
                                  1
                                  • JonathonJ Offline
                                    JonathonJ Offline
                                    Jonathon
                                    Team Blue Admin Walton's Employee Power User
                                    wrote on last edited by
                                    #50

                                    jgabehart84 Yeah pretty much all Walton’s events have been canceled/delayed this year because of Covid-19, we are really hopeful that 2021 ends this trend but we will see!

                                    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                    J 1 Reply Last reply
                                    0
                                    • Tex_77T Tex_77

                                      jgabehart84 Right now it is on hold until Covid and everything blows over.

                                      Joe HellJ Offline
                                      Joe HellJ Offline
                                      Joe Hell
                                      Team Blue
                                      wrote on last edited by
                                      #51

                                      Tex_77 As much as I’d like to participate I have no desire for travel at this time. I’ve only been out to a bar/restaurant a couple of times since March. I only hang with my co-workers and family. If one employee gets it we are shut down for a couple weeks. It’s just not worth it. I quarantined for a couple of years before it was ‘cool’ to focus on my diet. The pandemic is business as usual. Lol

                                      Better Living Through BBQ!

                                      1 Reply Last reply
                                      1
                                      • ChefC Chef

                                        Tex_77 Still looking forward to it. I still say that with the number of people in Texas that are part of the Meatgistics family, we should have it in Houston. I volunteer my back pasture to host it! And we could show everyone just what Barbecue is all about!

                                        Joe HellJ Offline
                                        Joe HellJ Offline
                                        Joe Hell
                                        Team Blue
                                        wrote on last edited by
                                        #52

                                        Chef my vote is for Walton headquarters!

                                        Better Living Through BBQ!

                                        Tex_77T 1 Reply Last reply
                                        0
                                        • Joe HellJ Joe Hell

                                          Chef my vote is for Walton headquarters!

                                          Tex_77T Offline
                                          Tex_77T Offline
                                          Tex_77
                                          Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                          wrote on last edited by
                                          #53

                                          Joe Hell you mean Jonathon new island he is buying right?

                                          Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                          Joe HellJ 1 Reply Last reply
                                          3

                                          Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                          Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                          With your input, this post could be even better 💗

                                          Register Login
                                          Reply
                                          • Reply as topic
                                          Log in to reply
                                          • Oldest to Newest
                                          • Newest to Oldest
                                          • Most Votes


                                          Sponsored By:

                                          Sponsored By Walton's Inc

                                          Sponsored By:

                                          Sponsored By Walton's
                                          Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                          Meatgistics
                                          X

                                          Register Now For Complete Access To Meatgistics!

                                          Sign In Register
                                          • Login

                                          • Don't have an account? Register

                                          • Login or register to search.
                                          • First post
                                            Last post
                                          0
                                          • Home
                                          • Walton's
                                            • Home
                                            • Seasonings
                                            • Casings
                                            • Packaging
                                            • Supplies
                                            • Equipment
                                            • Smoking/Grilling
                                            • Sales
                                            • Giveaways
                                          • About Us
                                          • Topics
                                            • Unread
                                            • Recent
                                            • Random
                                            • Popular Monthly
                                            • Popular All-Time
                                            • Unsolved
                                            • Solved
                                          • Events
                                          • FAQ
                                          • Conv Chart
                                            • Seasonings
                                            • Cures
                                            • Additives