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. Community
  4. Bragging Board
  5. What did everyone cook today?

What did everyone cook today?

Scheduled Pinned Locked Moved Bragging Board
12.7k Posts 148 Posters 1.0m Views 134 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.
  • Steven WinscotS Offline
    Steven WinscotS Offline
    Steven Winscot
    Team Blue
    wrote on last edited by
    #3667

    Size doesn’t matter…Clean mind now people… just so long as it tastes good!

    1 Reply Last reply
    1
    • wdalyW wdaly

      Steven Winscot PXL_20210513_160545377.jpg
      Took my first stab at breakfast links. Need to work on consistency in size but they taste good

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #3668

      wdaly Looks great. If that was your first time, you did great. What casing and size did you use?

      wdalyW 1 Reply Last reply
      0
      • ChefC Chef

        wdaly Looks great. If that was your first time, you did great. What casing and size did you use?

        wdalyW Offline
        wdalyW Offline
        wdaly
        Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
        wrote on last edited by
        #3669

        Chef I used a 21mm fresh collagen casing.

        1 Reply Last reply
        1
        • JonathonJ Jonathon

          Steven Winscot that, is very nice presentation sir!

          N Offline
          N Offline
          number1baddog
          Team Orange
          wrote on last edited by
          #3670

          Jonathon Thank you, I have a bit of OCD Goin on.

          1 Reply Last reply
          0
          • wdalyW wdaly

            Steven Winscot PXL_20210513_160545377.jpg
            Took my first stab at breakfast links. Need to work on consistency in size but they taste good

            J Offline
            J Offline
            JoeB
            Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
            wrote on last edited by
            #3671

            wdaly Looks great, good job!

            1 Reply Last reply
            0
            • Steven WinscotS Steven Winscot

              20191018_185146.jpg

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #3672

              Steven Winscot There’s a whole lotta sausage going down there!

              Steven WinscotS 1 Reply Last reply
              0
              • wdalyW wdaly

                Steven Winscot PXL_20210513_160545377.jpg
                Took my first stab at breakfast links. Need to work on consistency in size but they taste good

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #3673

                wdaly Those look good.

                1 Reply Last reply
                0
                • Steve WinscotS Steve Winscot

                  20200727_192545.jpg

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #3674

                  Steve Winscot pasties!!! That is U.P. thing. Do you put rutabaga in them? Normal staple item up here. Definitely not to be confused with pasties, the stripper acrutrument.😀

                  Steven WinscotS 1 Reply Last reply
                  2
                  • C calldoctoday

                    Steven Winscot There’s a whole lotta sausage going down there!

                    Steven WinscotS Offline
                    Steven WinscotS Offline
                    Steven Winscot
                    Team Blue
                    wrote on last edited by
                    #3675

                    calldoctoday A few more pounds and I’m done until Hunting season.

                    C 1 Reply Last reply
                    1
                    • Steven WinscotS Steven Winscot

                      20201027_142950.jpg

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #3676

                      Steven Winscot Is that a pasty pie? Looks like a great job linking those breakfast for a first time. Looks like you had some free time on your hands.

                      Steven WinscotS 1 Reply Last reply
                      0
                      • YooperDogY Offline
                        YooperDogY Offline
                        YooperDog
                        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                        wrote on last edited by
                        #3677

                        The big store chain up near us has BI pork butts for .99¢/lb, still have room in the freezer, going back for round two.

                        1 Reply Last reply
                        2
                        • YooperDogY YooperDog

                          Steve Winscot pasties!!! That is U.P. thing. Do you put rutabaga in them? Normal staple item up here. Definitely not to be confused with pasties, the stripper acrutrument.😀

                          Steven WinscotS Offline
                          Steven WinscotS Offline
                          Steven Winscot
                          Team Blue
                          wrote on last edited by
                          #3678

                          YooperDog Born in Butte. they are a staple there. No rutabaga or turnip, don’t like them. Potato, grated carrot , meat and spices. There’s 5 white things I don’t eat, rutabaga, turnip, cauliflower, tofu, hominy,

                          YooperDogY C 2 Replies Last reply
                          2
                          • YooperDogY YooperDog

                            Steven Winscot Is that a pasty pie? Looks like a great job linking those breakfast for a first time. Looks like you had some free time on your hands.

                            Steven WinscotS Offline
                            Steven WinscotS Offline
                            Steven Winscot
                            Team Blue
                            wrote on last edited by
                            #3679

                            YooperDog Green Apple pie.

                            1 Reply Last reply
                            1
                            • Steven WinscotS Steven Winscot

                              YooperDog Born in Butte. they are a staple there. No rutabaga or turnip, don’t like them. Potato, grated carrot , meat and spices. There’s 5 white things I don’t eat, rutabaga, turnip, cauliflower, tofu, hominy,

                              YooperDogY Offline
                              YooperDogY Offline
                              YooperDog
                              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                              wrote on last edited by
                              #3680

                              Steven Winscot Those Cornish miners must have traveled farther than I thought. I didn’t figure they made it farther than eastern ND

                              1 Reply Last reply
                              1
                              • Steven WinscotS Offline
                                Steven WinscotS Offline
                                Steven Winscot
                                Team Blue
                                wrote on last edited by
                                #3681

                                I think the Cornish made it all the way down to Mexico… but they call them Empanadas there.

                                YooperDogY 1 Reply Last reply
                                3
                                • Steven WinscotS Steven Winscot

                                  I think the Cornish made it all the way down to Mexico… but they call them Empanadas there.

                                  YooperDogY Offline
                                  YooperDogY Offline
                                  YooperDog
                                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                  wrote on last edited by
                                  #3682

                                  Steven Winscot and they still have a funny accent

                                  1 Reply Last reply
                                  1
                                  • Steven WinscotS Steven Winscot

                                    YooperDog Born in Butte. they are a staple there. No rutabaga or turnip, don’t like them. Potato, grated carrot , meat and spices. There’s 5 white things I don’t eat, rutabaga, turnip, cauliflower, tofu, hominy,

                                    C Offline
                                    C Offline
                                    calldoctoday
                                    Team Blue Power User Regular Contributors
                                    wrote on last edited by
                                    #3683

                                    Steven Winscot Aw, no hommed Corn?

                                    Steven WinscotS 1 Reply Last reply
                                    0
                                    • C calldoctoday

                                      Steven Winscot Aw, no hommed Corn?

                                      Steven WinscotS Offline
                                      Steven WinscotS Offline
                                      Steven Winscot
                                      Team Blue
                                      wrote on last edited by
                                      #3684

                                      calldoctoday Only if it’s made into Corn nuts.

                                      1 Reply Last reply
                                      4
                                      • Steven WinscotS Steven Winscot

                                        calldoctoday A few more pounds and I’m done until Hunting season.

                                        C Offline
                                        C Offline
                                        calldoctoday
                                        Team Blue Power User Regular Contributors
                                        wrote on last edited by
                                        #3685

                                        Steven Winscot Well, if you just happen to mess up & go over a bit, send some down this way!

                                        1 Reply Last reply
                                        1
                                        • JonathonJ Offline
                                          JonathonJ Offline
                                          Jonathon
                                          Team Blue Admin Walton's Employee Power User
                                          wrote on last edited by
                                          #3686

                                          Here ya go, just $260, totally reasonable! https://www.waltonsinc.com/poly-jerky-sheet-fine Maybe we need to look into carrying a retail amount of this?

                                          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

                                          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