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Meatgistics "Meet Up"

Scheduled Pinned Locked Moved Waltons Blog
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  • 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
                                      • Tex_77T Tex_77

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

                                        Joe HellJ Offline
                                        Joe HellJ Offline
                                        Joe Hell
                                        Team Blue
                                        wrote on last edited by
                                        #54

                                        Tex_77 That’s what I’m talking about!

                                        Better Living Through BBQ!

                                        1 Reply Last reply
                                        1
                                        • JonathonJ Jonathon

                                          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!

                                          J Offline
                                          J Offline
                                          jgabehart84
                                          wrote on last edited by
                                          #55

                                          Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.

                                          1 Reply Last reply
                                          1

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