End of summer? Really!
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PapaSop Those look awesome and well seasoned, looks to be a nice perfect pink throughout (at least in my mind) and sides schmides, steak, and alcohol is all that is really needed!
Titos and (fill in the blank) is what I have been drinking mostly this summer!
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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PapaSop Those look awesome and well seasoned, looks to be a nice perfect pink throughout (at least in my mind) and sides schmides, steak, and alcohol is all that is really needed!
Titos and (fill in the blank) is what I have been drinking mostly this summer!
Jonathon
Yep. That would be the Ultimate steak seasoning. Haven’t used the Montreal seasoning since trying this stuff. Very good. -
Jonathon
Yep. That would be the Ultimate steak seasoning. Haven’t used the Montreal seasoning since trying this stuff. Very good. -
macsinsac We love it so m,much that we made the Walton’s Ultimate Rub with just a little bit larger particle size, especially the salt.
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A “Labor” day of love???
So much for resting on a holiday. While digging through the freezer the other day. I discovered I was actually smart enough to save some venison for making some fall snacks. Labor day was spent with two smokers, dehydrator and grill going.
15 lbs of snack sticks
10 lbs of jerky
1.5 lbs of carp
Wings on the grill for supper.A moment of panic took place when I went to stuff the sticks… No mahogany casings
. Found some of Walton’s fresh collagen casing and gave it a go. Not hanging these anyways.Probably the best sticks I’ve ever made. Very easy to chew for us we fake teeth. Lol.
Not a lot of pics, to busy.
My son bow fished the carp earlier this summer. Wanted it smoked but I’ve never done it before. Came out pretty good. I’m not a fan of smoked fish myself but was ok.
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A “Labor” day of love???
So much for resting on a holiday. While digging through the freezer the other day. I discovered I was actually smart enough to save some venison for making some fall snacks. Labor day was spent with two smokers, dehydrator and grill going.
15 lbs of snack sticks
10 lbs of jerky
1.5 lbs of carp
Wings on the grill for supper.A moment of panic took place when I went to stuff the sticks… No mahogany casings
. Found some of Walton’s fresh collagen casing and gave it a go. Not hanging these anyways.Probably the best sticks I’ve ever made. Very easy to chew for us we fake teeth. Lol.
Not a lot of pics, to busy.
My son bow fished the carp earlier this summer. Wanted it smoked but I’ve never done it before. Came out pretty good. I’m not a fan of smoked fish myself but was ok.
Joe Hell I did not see a complementary box of tissues in that pic.for doing all of those onions lol
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Joe Hell Any tips to not cry when cutting onions? I love onions but man do I HATE cutting them up!
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Parksider I’ve been considering going the fry cutter method. I used our Thunderbird meat grinder on all of the white onions! It made a terrible mess. Overall I’d give the machine a grade of an F and the customer support isn’t far behind. They don’t seem to have a working knowledge of the machine. I don’t know how it ever left the factory. Check out the video to see the mayhem
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Joe Hell YIKES! I saw your post with the meat spilling out the bottom and thought it was something you set up wrong (no offense I just couldn’t imagine that was what it was doing) but…YIKES!
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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Joe Hell YIKES! I saw your post with the meat spilling out the bottom and thought it was something you set up wrong (no offense I just couldn’t imagine that was what it was doing) but…YIKES!
Jonathon That’s the thing. There is really only one way to set this thing up. The company said we were feeding too fast. Well…it’s only has one speed! lol. The only timing adjustment is for the length of time the mixer goes forward or reverse and how often it changes direction. The half inch gap between the mixer and the grinder is ridiculous. Also…it only grinds about 10 lbs a minute! ARRRGGHHH
Also…they sent it to us in a non-operational state in that the safety switches cannot engage. One of them I could easily access and adjust but the other would require removing the motor which I’m assuming is a pain in the ass. I ‘fixed’ the switch issue by wrapping a nickel with masking tape and wedging it between the switch and door. The company claims it would have never left the factory without testing. I call BS.
Tonight I have about 100 lbs of pork to grind and I’m not too enthused about it. For smaller jobs (10-12 lbs) we have been using my trusty Weston #8. It says something about the $100 Weston when it’s more reliable than the $10K Thunderbird AMG-50.
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Joe Hell That’s disappointing, you might want to show them that video? You probably already have but if not it would be worth a shot.
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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Joe Hell That’s disappointing, you might want to show them that video? You probably already have but if not it would be worth a shot.
Jonathon I sent it to them and the guy was still denying that it was an issue. He also seemed to think it was weird that we used it on vegetables. I told him that the manual clearly calls the machine a meat/vegetable grinder. He wasn’t aware of this. I have more onions to grind and I’m really not looking forward to it.
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Joe Hell I don’t blame you, that looks like a mess! Maybe a fry cutter is the way to go?
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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