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.
  • zbigjeffZ zbigjeff

    YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

    Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain
    Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #671

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

    YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

    Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

    processheadP zbigjeffZ GWG8541G B samspadeS 7 Replies Last reply
    3
    • Dr_PainD Dr_Pain

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

      YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

      Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

      processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by
      #672

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

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

      YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

      Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

      😢😢😢

      Paul

      1 Reply Last reply
      0
      • Dr_PainD Dr_Pain

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

        YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

        Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

        zbigjeffZ Offline
        zbigjeffZ Offline
        zbigjeff
        Sous Vide Team Blue Power User Regular Contributors Cast Iron
        wrote on last edited by
        #673

        Dr_Pain Warned by the boss means “don’t do IT”. It’s a trap. LOL

        1 Reply Last reply
        0
        • Dr_PainD Dr_Pain

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

          YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

          Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

          GWG8541G Offline
          GWG8541G Offline
          GWG8541
          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
          wrote on last edited by
          #674

          Dr_Pain but its .88 cents a pound.

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

          1 Reply Last reply
          2
          • Dr_PainD Dr_Pain

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

            YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

            Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

            B Offline
            B Offline
            bocephus
            Team Orange Power User Canning Masterbuilt Veteran
            wrote on last edited by
            #675

            Dr_Pain That would be hard to pass up, but I understand not wanting the extra things to move.

            1 Reply Last reply
            0
            • Dr_PainD Dr_Pain

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

              YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

              Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

              samspadeS Offline
              samspadeS Offline
              samspade
              Team Orange Masterbuilt Sous Vide Team Blue Power User
              wrote on last edited by
              #676

              Dr_Pain how about… " honey it will make it so much easier to move if we dont have to stop and cook dinner. I could just throw a few on the grill while we unpack,"

              1 Reply Last reply
              0
              • Dr_PainD Dr_Pain

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

                YooperDog We are on parallel universes. I just snared a 16 lb butt for 1.59 and am planning out how much of breakfast, brat and polish I will create. As usual, yours look close to perfect. I do like my knife also. Just cut up 4 lbs of onions for making French Onion soup and the butt into grinding pieces. Oh, the house is going to smell good today. Just waiting for the freezing rain and 8-14 inches of snow to hit.

                Saw a pork butt sale locally for $0.88/lbs. Unfortunately my wife ORDERED me not to fill up the freezer because we are in the process of selling the house.

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #677

                Dr_Pain We are all here with ya DOC!

                1 Reply Last reply
                2
                • PivodogP Offline
                  PivodogP Offline
                  Pivodog
                  wrote on last edited by
                  #678

                  If it makes you feel better then you can fill up my freezer!

                  1 Reply Last reply
                  2
                  • HerbcoFoodH Offline
                    HerbcoFoodH Offline
                    HerbcoFood
                    Regular Contributors Team Orange Sous Vide
                    wrote on last edited by
                    #679

                    Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                    PapaSopP B 2 Replies Last reply
                    0
                    • HerbcoFoodH HerbcoFood

                      Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                      PapaSopP Offline
                      PapaSopP Offline
                      PapaSop
                      Team Orange Power User Veteran
                      wrote on last edited by
                      #680

                      HerbcoFood
                      20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                      johnsbrewhouseJ HerbcoFoodH 2 Replies Last reply
                      0
                      • PapaSopP PapaSop

                        HerbcoFood
                        20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                        johnsbrewhouseJ Offline
                        johnsbrewhouseJ Offline
                        johnsbrewhouse
                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                        wrote on last edited by
                        #681

                        PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                        PapaSopP GWG8541G 2 Replies Last reply
                        2
                        • PapaSopP PapaSop

                          HerbcoFood
                          20??? You are in Texas, right? Currently 9 up in the frozen tundra.

                          HerbcoFoodH Offline
                          HerbcoFoodH Offline
                          HerbcoFood
                          Regular Contributors Team Orange Sous Vide
                          wrote on last edited by
                          #682

                          PapaSop Yep, so perfect outdoor processing with no worries, everything stays nice and cold.

                          1 Reply Last reply
                          1
                          • johnsbrewhouseJ johnsbrewhouse

                            PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                            PapaSopP Offline
                            PapaSopP Offline
                            PapaSop
                            Team Orange Power User Veteran
                            wrote on last edited by
                            #683

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

                            PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                            50??? I only wish… That would be heat wave right now.

                            johnsbrewhouseJ 1 Reply Last reply
                            0
                            • PapaSopP PapaSop

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

                              PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                              50??? I only wish… That would be heat wave right now.

                              johnsbrewhouseJ Offline
                              johnsbrewhouseJ Offline
                              johnsbrewhouse
                              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                              wrote on last edited by
                              #684

                              PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                              C 1 Reply Last reply
                              2
                              • johnsbrewhouseJ johnsbrewhouse

                                PapaSop yeah, shorts and t-shirt weather, not even raining, can’t beat that.

                                C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #685

                                johnsbrewhouse That is crazy isn’t it. Freezing here with about 85% humidity.

                                johnsbrewhouseJ 1 Reply Last reply
                                1
                                • C calldoctoday

                                  johnsbrewhouse That is crazy isn’t it. Freezing here with about 85% humidity.

                                  johnsbrewhouseJ Offline
                                  johnsbrewhouseJ Offline
                                  johnsbrewhouse
                                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                  wrote on last edited by
                                  #686

                                  calldoctoday Yes it is, talk to my brother yesterday in Texas. He’s south of Dallas, it was 20 degree’s in the afternoon. He had just gotten back from Colorado Wednesday morning after getting delayed there due to weather but got back to DFW before the ice storm hit. He knows how to drive ice and snow but the people down there don’t so he stays put

                                  1 Reply Last reply
                                  4
                                  • HerbcoFoodH HerbcoFood

                                    Just ground up that entire deer I shot this past weekend, it’s really sad being outside alone in the 20° weather. No one wanted to come over and watch…

                                    B Offline
                                    B Offline
                                    bocephus
                                    Team Orange Power User Canning Masterbuilt Veteran
                                    wrote on last edited by
                                    #687

                                    HerbcoFood We had snow Wednesday afternoon and night here in NM, cold here this morning 10 degrees, pipes were a little slow but got them running.

                                    HerbcoFoodH 1 Reply Last reply
                                    1
                                    • johnsbrewhouseJ johnsbrewhouse

                                      PapaSop Washington State is a balmy 50 degrees right now, so glad the cold stuff has taken a break.

                                      GWG8541G Offline
                                      GWG8541G Offline
                                      GWG8541
                                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                      wrote on last edited by
                                      #688

                                      johnsbrewhouse I’ll take that 50 right now. Its 17 and dropping right now with about 8 inches of snow with a nice icy base.

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

                                      johnsbrewhouseJ 1 Reply Last reply
                                      0
                                      • craigriceC Offline
                                        craigriceC Offline
                                        craigrice
                                        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                        wrote on last edited by
                                        #689

                                        13 here and dropping and still snowing

                                        1 Reply Last reply
                                        1
                                        • B bocephus

                                          HerbcoFood We had snow Wednesday afternoon and night here in NM, cold here this morning 10 degrees, pipes were a little slow but got them running.

                                          HerbcoFoodH Offline
                                          HerbcoFoodH Offline
                                          HerbcoFood
                                          Regular Contributors Team Orange Sous Vide
                                          wrote on last edited by
                                          #690

                                          bocephus That almost seems exciting…

                                          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