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. Meat Processing
  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
1.0k Posts 50 Posters 94.0k Views 42 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.
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain
    Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #328

    a35caa8d-e753-4d20-8e5c-b2090ddb8f12-image.png

    1 Reply Last reply
    1
    • processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by
      #329

      Good luck with the move to the new place Dr_Pain . Will the new home be on terra-firma or are you going to be up on piers for when the next big one hits?

      Paul

      Dr_PainD 1 Reply Last reply
      0
      • processheadP processhead

        Good luck with the move to the new place Dr_Pain . Will the new home be on terra-firma or are you going to be up on piers for when the next big one hits?

        Dr_PainD Offline
        Dr_PainD Offline
        Dr_Pain
        Sous Vide Dry Cured Sausage Traeger Team Blue
        wrote on last edited by
        #330

        processhead Is there such a thing as terra-firma in sound Louisiana (about 20 miles from the coast). I think my new land is 32ft above seat level so that makes me king of the hill LOL!!

        Seriously the house will be brock on slab, definitely not on piers

        1 Reply Last reply
        0
        • Dr_PainD Dr_Pain

          Ridley Acres I love the cartoon but still wrong.

          A river by definition is a water way which shed in bigger tributaries to end in the ocean

          A bayou by definition is a tidal river which actually run down towards the ocean but also flows backwards with tidal rises. They use to be called byway (2 ways) but they got bastardized because of the lack of written language in the colonial days that they became bayous

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #331

          Dr_Pain Gee, I thought it was how I got Bayou in the deep south when traveling up & down the waterway.

          Dr_PainD 1 Reply Last reply
          0
          • C calldoctoday

            Dr_Pain Gee, I thought it was how I got Bayou in the deep south when traveling up & down the waterway.

            Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #332

            calldoctoday HAHAHA! I actually thought it was because the river “passed ba-you house”. That way I could take my pirogue and get down when I get to yall’s house. Imma make the groceries but I’ll need your help to save 'em

            1 Reply Last reply
            1
            • C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #333

              Except for when I got to go to all you all’s house & then I got to graduate up a bit.

              Dr_PainD 1 Reply Last reply
              0
              • C calldoctoday

                Except for when I got to go to all you all’s house & then I got to graduate up a bit.

                Dr_PainD Offline
                Dr_PainD Offline
                Dr_Pain
                Sous Vide Dry Cured Sausage Traeger Team Blue
                wrote on last edited by
                #334

                calldoctoday said in What's your next Meat Project?:

                Except for when I got to go to all you all’s house & then I got to graduate up a bit.

                LOL!!! Mais dats a good one, ya sha!

                1 Reply Last reply
                1
                • Dr_PainD Dr_Pain

                  Ridley Acres I love the cartoon but still wrong.

                  A river by definition is a water way which shed in bigger tributaries to end in the ocean

                  A bayou by definition is a tidal river which actually run down towards the ocean but also flows backwards with tidal rises. They use to be called byway (2 ways) but they got bastardized because of the lack of written language in the colonial days that they became bayous

                  cdavisC Offline
                  cdavisC Offline
                  cdavis
                  Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                  wrote on last edited by
                  #335

                  Dr_Pain and now we know. Thanks

                  1 Reply Last reply
                  0
                  • Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #336

                    I could listen to them folk talk all day long.

                    Dr_PainD 1 Reply Last reply
                    0
                    • Ridley AcresR Ridley Acres

                      I could listen to them folk talk all day long.

                      Dr_PainD Offline
                      Dr_PainD Offline
                      Dr_Pain
                      Sous Vide Dry Cured Sausage Traeger Team Blue
                      wrote on last edited by
                      #337

                      Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining

                      Ridley AcresR 1 Reply Last reply
                      0
                      • Dr_PainD Dr_Pain

                        Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining

                        Ridley AcresR Offline
                        Ridley AcresR Offline
                        Ridley Acres
                        Regular Contributors
                        wrote on last edited by
                        #338

                        Dr_Pain I have the same feelings toward Patois/Jamaican Creole

                        Dr_PainD 1 Reply Last reply
                        0
                        • Ridley AcresR Ridley Acres

                          Dr_Pain I have the same feelings toward Patois/Jamaican Creole

                          Dr_PainD Offline
                          Dr_PainD Offline
                          Dr_Pain
                          Sous Vide Dry Cured Sausage Traeger Team Blue
                          wrote on last edited by
                          #339

                          Ridley Acres Because I am French I am definitely attracted to creole, patois or any variance from West Africa or Dominican Republic. I can only do it for a little while because my brain starts cramping because I try so hard to understand

                          1 Reply Last reply
                          0
                          • PivodogP Offline
                            PivodogP Offline
                            Pivodog
                            wrote on last edited by
                            #340

                            Today 1Kg of Chile Relleno Sausage!
                            IMG_20211031_165119.jpg IMG_20211030_121021.jpg

                            cdavisC lkrfletcherL 2 Replies Last reply
                            7
                            • samspadeS Offline
                              samspadeS Offline
                              samspade
                              Team Orange Masterbuilt Sous Vide Team Blue Power User
                              wrote on last edited by
                              #341

                              Looking good

                              1 Reply Last reply
                              0
                              • SurgS Offline
                                SurgS Offline
                                Surg
                                Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                                wrote on last edited by
                                #342

                                FD1DA679-8462-4496-AA96-6E96D1ABA668.jpeg
                                About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.

                                “A smooth sea never made a skilled sailor.”

                                johnsbrewhouseJ 1 Reply Last reply
                                3
                                • SurgS Surg

                                  FD1DA679-8462-4496-AA96-6E96D1ABA668.jpeg
                                  About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.

                                  johnsbrewhouseJ Offline
                                  johnsbrewhouseJ Offline
                                  johnsbrewhouse
                                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                  wrote on last edited by
                                  #343

                                  Surg That’s the training you have had, it’s got to be sterile.

                                  1 Reply Last reply
                                  2
                                  • samspadeS Offline
                                    samspadeS Offline
                                    samspade
                                    Team Orange Masterbuilt Sous Vide Team Blue Power User
                                    wrote on last edited by
                                    #344

                                    I get the same feeling. We were watching a Dexter marathon while I was making jerky. Had the entire kitchen island wrapped. Boy clean up was a breeze

                                    1 Reply Last reply
                                    1
                                    • GrimpuppyG Offline
                                      GrimpuppyG Offline
                                      Grimpuppy
                                      Team Blue Military Veterans Power User Regular Contributors
                                      wrote on last edited by
                                      #345

                                      Smoking some cheese tonight

                                      C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                      craigriceC GWG8541G cdavisC lkrfletcherL 4 Replies Last reply
                                      6
                                      • GrimpuppyG Grimpuppy

                                        Smoking some cheese tonight

                                        C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                        craigriceC Offline
                                        craigriceC Offline
                                        craigrice
                                        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                        wrote on last edited by
                                        #346

                                        Grimpuppy that is a good looking batch is it colby jack ?

                                        1 Reply Last reply
                                        1
                                        • GrimpuppyG Grimpuppy

                                          Smoking some cheese tonight

                                          C6837C45-2F8F-4C50-930A-6F646D087738.jpeg

                                          GWG8541G Offline
                                          GWG8541G Offline
                                          GWG8541
                                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                          wrote on last edited by
                                          #347

                                          Grimpuppy thats going to be tasty stuff.

                                          “You never really die until you end up on the wall at a Cracker Barrel”

                                          1 Reply Last reply
                                          1

                                          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