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.
  • GWG8541G GWG8541

    johnsbrewhouse it has always amazed me how far north your state is, but how mild the winters can be. I know its according to where in the state someone lives and how close to the Pacific you are, but you definitely live in a beautiful state.

    johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse
    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
    wrote on last edited by
    #699

    GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

    GWG8541G 1 Reply Last reply
    0
    • johnsbrewhouseJ johnsbrewhouse

      GWG8541 It depends on which side of the mountains you live on and how far north in the state you live too. The folks who live East of the mountains like Joe Hell can get really cold weather near or below zero, the people on the west side but north near the Canadian boarder get colder and snow more often than we do even though they are only 144 miles away. They get weather from the east that comes through the Fraser River canyon that it cold and causes heavy snow. So many micro climates, we even have the only rain forest in the US.

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #700

      johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

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

      johnsbrewhouseJ C 2 Replies Last reply
      2
      • GWG8541G GWG8541

        johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #701

        GWG8541 August and September are the best times and probably the driest. July we get rain at times and it can get really warm but by mid August and September we are cooling down and our fall rains have not started. Rain here is generally not heavy, just light and drizzly but can be all day. This all depends also where you are. I live 100 miles from the coast and 60 miles south of Seattle kind of in an area that see’s some rain shadowing from the coastal range.

        1 Reply Last reply
        2
        • GWG8541G GWG8541

          johnsbrewhouse those rain forrest are amazing. That is one thing I can hopefully do before I get to old. I want to take the wife to the pacific north west. She has never been. Its definitely something to see. Like I said, you all live in a beautiful state. Words or video can’t do it justice.

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #702

          GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

          johnsbrewhouseJ 1 Reply Last reply
          2
          • HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #703

            Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
            009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

            zbigjeffZ LanceL 2 Replies Last reply
            6
            • C calldoctoday

              GWG8541 Take your wife to British Columbia too. I was there briefly about 20 years ago or so, I think in September, maybe August. It is breathtaking & as you mentioned, there is a rainforest there. Then you think about it a bit. Of course Oregon & Washington is very nice too.

              johnsbrewhouseJ Offline
              johnsbrewhouseJ Offline
              johnsbrewhouse
              Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
              wrote on last edited by
              #704

              calldoctoday Right now crossing the boarder is a little tricky, by summer hopefully things will be better.

              1 Reply Last reply
              2
              • HerbcoFoodH HerbcoFood

                Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                zbigjeffZ Offline
                zbigjeffZ Offline
                zbigjeff
                Sous Vide Team Blue Power User Regular Contributors Cast Iron
                wrote on last edited by
                #705

                HerbcoFood Well, Amazon is always waiting for an order.

                1 Reply Last reply
                0
                • RafterWR Offline
                  RafterWR Offline
                  RafterW
                  Power User Regular Contributors Cast Iron Big Green Egg
                  wrote on last edited by
                  #706

                  15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                  Matt W.

                  cdavisC wdalyW 2 Replies Last reply
                  4
                  • RafterWR RafterW

                    15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                    cdavisC Offline
                    cdavisC Offline
                    cdavis
                    Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                    wrote on last edited by
                    #707

                    RafterW sounds like a pretty good mix 👌

                    1 Reply Last reply
                    1
                    • HerbcoFoodH HerbcoFood

                      Got her all buttoned up, now time to enjoy spoils. My digital scale broke which makes me mad.
                      009A52A7-4CA4-46CB-A337-28DB47423B19.JPG

                      LanceL Offline
                      LanceL Offline
                      Lance
                      Regular Contributors Veteran Cast Iron Dry Cured Sausage Traeger Masterbuilt Team Blue
                      wrote on last edited by
                      #708

                      HerbcoFood Looks great. I know the feeling my scales broke on me last week.

                      You never work a day in your life if you love what you do.

                      HerbcoFoodH 1 Reply Last reply
                      0
                      • RafterWR RafterW

                        15 lbs of mixed-bag burger is put up. Made deer jerky for a friend, the trim and pieces too small to mess with for jerky went into a grind with some leftover antelope that I had, two beef roasts, and two lbs of ribeye fat cap that I picked up from my local Dillon’s a while back. Fried up that last little bit that’s left in the stuffer, man was it tasty! Probably pretty close to 1:1:1 on the meat blocks or 2:1 game:beef. I’m going to estimate it at 90/10. 93CA3337-6E62-4B9C-99B8-A949DE4FB0F8.jpeg

                        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
                        #709

                        RafterW Looks like you’re set for a while. That should be done fine tasting burger.

                        1 Reply Last reply
                        1
                        • LanceL Lance

                          HerbcoFood Looks great. I know the feeling my scales broke on me last week.

                          HerbcoFoodH Offline
                          HerbcoFoodH Offline
                          HerbcoFood
                          Regular Contributors Team Orange Sous Vide
                          wrote on last edited by
                          #710

                          Lance Glad I really don’t need one for awhile.

                          1 Reply Last reply
                          1
                          • Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #711

                            AFFC4171-11CB-4942-AA93-2350A60ECEDD.jpeg

                            Although I can’t make salami at the moment I can do some pepperoni. I do have a sharp cheddar and some Parmesan aging in the meat locker

                            1 Reply Last reply
                            4
                            • HerbcoFoodH Offline
                              HerbcoFoodH Offline
                              HerbcoFood
                              Regular Contributors Team Orange Sous Vide
                              wrote on last edited by
                              #712

                              If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                              IMG_9850.jpg

                              kyleK YooperDogY wdalyW mrobisrM cdavisC 5 Replies Last reply
                              5
                              • HerbcoFoodH HerbcoFood

                                If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                IMG_9850.jpg

                                kyleK Offline
                                kyleK Offline
                                kyle
                                Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                wrote on last edited by
                                #713

                                HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it

                                hey vegetarians, my food poops on your food!

                                HerbcoFoodH 1 Reply Last reply
                                0
                                • kyleK kyle

                                  HerbcoFood nice neighbor. I cant wait to see pictures of what you do with it

                                  HerbcoFoodH Offline
                                  HerbcoFoodH Offline
                                  HerbcoFood
                                  Regular Contributors Team Orange Sous Vide
                                  wrote on last edited by
                                  #714

                                  kyle Yeah, it was just a small portion of about the 40lbs of filets he had.

                                  1 Reply Last reply
                                  0
                                  • HerbcoFoodH HerbcoFood

                                    If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                    IMG_9850.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
                                    #715

                                    HerbcoFood that will make a few fish fry’s

                                    1 Reply Last reply
                                    0
                                    • HerbcoFoodH HerbcoFood

                                      If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                      IMG_9850.jpg

                                      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
                                      #716

                                      HerbcoFood Keep that neighbor happy. Sounds like he’s a good one.

                                      1 Reply Last reply
                                      0
                                      • HerbcoFoodH HerbcoFood

                                        If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                        IMG_9850.jpg

                                        mrobisrM Offline
                                        mrobisrM Offline
                                        mrobisr
                                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                        wrote on last edited by
                                        #717

                                        HerbcoFood WOW, I haven’t had speckled trout in years, your neighbor is the best ever!

                                        1 Reply Last reply
                                        0
                                        • HerbcoFoodH HerbcoFood

                                          If this counts as a project, my neighbor gave me about 5lbs of speckled trout, so I took the 10 minutes to portion it out.
                                          IMG_9850.jpg

                                          cdavisC Offline
                                          cdavisC Offline
                                          cdavis
                                          Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                          wrote on last edited by
                                          #718

                                          HerbcoFood wow that must mean you’re a pretty good neighbor also. Congrats

                                          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