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Meatgistics - Walton's - Community
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Grinders

Scheduled Pinned Locked Moved User Recipes
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #1

    Guys, did a bunch of testing on the 22 today. You’re gonna be happy with this!

    PXL_20201208_225422940.jpg

    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
    5
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by Austin
      #2

      Deer here!PXL_20201208_230823562.jpg

      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

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      2
      • JonathonJ Offline
        JonathonJ Offline
        Jonathon
        Team Blue Admin Walton's Employee Power User
        wrote on last edited by
        #3

        Pork day tooPXL_20201208_215653160.jpg

        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

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        • lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #4

          This is right up my ally - Thanks for posting

          Life is a Garden - Dig it.

          1 Reply Last reply
          0
          • M Offline
            M Offline
            Mschmidt
            Canning
            wrote on last edited by
            #5

            Can’t wait to upgrade our grinder. Going to have a wait a bit as we just got an 11 lb stuffer and a PK100

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            0
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #6

              Mschmidt Yeah, that pk is a hefty price tag! We already have more orders placed and are making additional changes to the next generations to try to add more value!

              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
              0
              • M Offline
                M Offline
                Mschmidt
                Canning
                wrote on last edited by
                #7

                Jonathon How do you guys have your PK vented? Or do you roll it outside each time? thanks

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                0
                • lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #8

                  I roll mine out of garage each time - easy

                  Life is a Garden - Dig it.

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                  0
                  • M Offline
                    M Offline
                    Mschmidt
                    Canning
                    wrote on last edited by
                    #9

                    lkrfletcher Problem is I don’t really have a good place to keep it outside. My husband was interested in installing it in our basement with a good vent system(and use with supervision, of course). I am not so sure on this though. Since we just got it, we really don’t know how much smoke output there is and if it would be something that could be managed inside. I assume many commercial smokers are installed indoors with a vent system. Just curious how others do it.

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                    • lkrfletcherL Offline
                      lkrfletcherL Offline
                      lkrfletcher
                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                      wrote on last edited by
                      #10

                      Yes, most are, but it will be imperative that you do not open the door when smoking. The PK100 puts out a lot of smoke. If you are not a butcher shop owner or chef. perhaps it might be better to put in the garage and vent it out of there. This is not a smoker that you want to keep outside as it has electronics on the top, even though the entire smoker is stainless steel. Even covered, I wouldnt keep it out side. These are expensive units, you want to take care of it.

                      Life is a Garden - Dig it.

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                      0
                      • M Offline
                        M Offline
                        Mschmidt
                        Canning
                        wrote on last edited by
                        #11

                        lkrfletcher Good to know. Another reason we need to build a garage. 1 more point for my cause…lol

                        1 Reply Last reply
                        0
                        • JonathonJ Offline
                          JonathonJ Offline
                          Jonathon
                          Team Blue Admin Walton's Employee Power User
                          wrote on last edited by
                          #12

                          Mschmidt Yeah, we roll it out every time! It’s not that big of a deal for us because we are all one level and have easy doors to go in and out of. It can be vented but it would make me a tad nervous unless it was done by a professional or someone who really knew HVAC type stuff. Keeping it outside, even with the cover (which we cant get anymore for some reason) isn’t ideal, as lkrfletcher says it has a fair amount of electronics on it and that could potentially cause some issues. It might also not but if you can avoid it, avoid it!

                          I now want a “barn” we looked at a house that had a barn-like building and I fell in love with the idea of doing my working out, meat processing, shooting and anything else I wanted to do in one building. My poor wife!

                          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
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