Working on opening day 😭
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Very slim design, easy to setup. It’s been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess I’ll have to cook steaks for Austin and I tomorrow?!
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800 watts
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Jonathon I just picked up a beer brewing device the other day called a ‘Pico C’. It makes beer and is capable of distilled spirits, cold brew coffee and has a sous vide option. I haven’t had much time to play with it yet but I’ve been eyeing them for years.
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Joe Hell interesting. How big is that container?
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So it holds around 10 lb/pints of water…thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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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weatherbow21 I just go to 165° - 170° and cook until internal temp reaches 160°. Usually takes about an hour or so. I tested the meater plus last night in a vac bag in the sous vide cooker and it worked perfectly. I am going to test it out in some summer sausage here pretty soon.
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So it holds around 10 lb/pints of water…thats a decent sized unit and it obviously has more than one use. Wonder if I could fit that into the budget?!
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Jonathon
I haven’t looked but is there a price on that yet and will it be involved in the Black Friday or Cyber Monday sales? Or maybe livestream! -
Do you guys mind sharing the cook schedule when finishing in water?
weatherbow21 I also go to around 165 on water temp and make sure it is stable. The 2-1/2" sausage casings took around 50 minutes and the 19mm snack sticks were just under 30 minutes. I’ll try and post some better logs from my Fireboard app on the next runs that I make.
Speaking of that, Jonathon I might have went a little overboard on my last Walton’s order.
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I know this thread started something about working opening day…so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, it’s been cold here so we haven’t used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open they’ll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!
John C.
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I know this thread started something about working opening day…so my trigger guys have been busy here in Western NY. This is #8 to hit the cooler, it’s been cold here so we haven’t used the new walkin cooler much but did come in handy for early archery. So far we have a 10 point dressed out at 156# in the lead this year. Clubhouse record was last year a 12 point dressed out at 192#, that thing was a beast! Goal is to process 25 this year. Now that gun season is open they’ll be dropping like flies soon enough. May seem like a lot but we never tag out. Our deer management region is in the high rent district so not much hunting pressure so we get a ton of tags. Just trying to thin the herd before winter hits!
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Parksider that’s awesome. Temps have been so high here in Nebraska everyone has had to quarter the deer our right away.
hotkarl This pic is in the clubhouse for weigh in, walkin cooler is outside. We have 4 gambrel hoists on one side and metro racks on the other, easily fits 4 deer, it’s a 6’x9’ cooler running a cool bot controller with a window a/c unit. Very simple set up.
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Parksider One of these days you are going to take over the deer processing in your area! I can guarantee that you guys have a slicker operation than some “processors”!
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hotkarl Looks great to me! I hope you have a lot of meat to process!
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Parksider One of these days you are going to take over the deer processing in your area! I can guarantee that you guys have a slicker operation than some “processors”!
Jonathon You just keep egging me on, you like to see those orders rolling in!!! You know we love your products, never disappointed with Excaliber seasonings and whoever you get the pretubed casings from they are awesome. By far the best quality we’ve used!!!
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Very slim design, easy to setup. It’s been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess I’ll have to cook steaks for Austin and I tomorrow?!
Jonathon
https://www.waltonsinc.com/weston-sous-vide-immersion. Is this the one? What capacity of water will it heat effectively? Thanks -
PapaSop Yes, that is it but it does not say anywhere how much it will heat. I used our 18 quart container and it worked just fine with that. If I find that documentation I will let you know.
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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