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. Snack sticks for mutton

Snack sticks for mutton

Scheduled Pinned Locked Moved Meat Processing
29 Posts 8 Posters 671 Views 8 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.
  • processheadP processhead

    For all the bad press that mutton gets, I am a big fan of lamb.
    Almost as if they are two different species in terms of flavor.

    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
    #20

    processhead I have hair sheep and I think the lanolin taste is even less pronounced than the wool type, but I have never did a blind taste test either.

    marzig20M 1 Reply Last reply
    0
    • marzig20M marzig20

      Seriously though, I’m kidding… After watching the “Dirty Jobs” segment that Mike Rowe did on sheep, I was seriously impressed with the work that these ranchers do with very little praise for their efforts.

      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
      #21

      marzig20 sheep are challenging at times, but they are very interesting creatures. Right now I have about 120, but within the next 45 days my herd will grow to 200-225 with all the lambs being born.

      1 Reply Last reply
      1
      • mrobisrM mrobisr

        processhead I have hair sheep and I think the lanolin taste is even less pronounced than the wool type, but I have never did a blind taste test either.

        marzig20M Offline
        marzig20M Offline
        marzig20
        Veteran Sous Vide Canning
        wrote on last edited by
        #22

        mrobisr when I got done cutting up lamb I would always take a chunk of kidney fat and rub it into my hands.

        mrobisrM 1 Reply Last reply
        1
        • marzig20M marzig20

          mrobisr when I got done cutting up lamb I would always take a chunk of kidney fat and rub it into my hands.

          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 mrobisr
          #23

          marzig20 excellent lubricant and if you reload I have a recipe for case lubricant using 99% rubbing alcohol and lanolin and you will never have another stuck case, ever!

          1 Reply Last reply
          1
          • marzig20M Offline
            marzig20M Offline
            marzig20
            Veteran Sous Vide Canning
            wrote on last edited by marzig20
            #24

            The only trouble I had reloading on my Dillon 1050 was with new Starline brass. I always used Dillon’s casing lube.

            mrobisrM 1 Reply Last reply
            0
            • marzig20M marzig20

              The only trouble I had reloading on my Dillon 1050 was with new Starline brass. I always used Dillon’s casing lube.

              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
              #25

              marzig20 I was gifted with some very nasty brass of many popular calibers and found the lanolin to be the only lub that would size any dirty case every single time. Lemishine does good too, but I was never super comfortable with using it for a very long soak.

              1 Reply Last reply
              1
              • marzig20M Offline
                marzig20M Offline
                marzig20
                Veteran Sous Vide Canning
                wrote on last edited by
                #26

                I was fortunate that my employer was buying all the components and all I had to do was the loading. I was loading 45ACP that would shoot groups of less than 1.25 inches at 50 yards from a Ransom rest. I was using 4.4 grains of WST with Federal match primers and the Remington jacketed 185 grain match swc bullet and new Starline brass. It was a nice side gig.

                1 Reply Last reply
                1
                • processheadP Offline
                  processheadP Offline
                  processhead
                  Regular Contributors Power User
                  wrote on last edited by processhead
                  #27

                  If I am not mistaken, the Dillon case lube is lanoline based in an alcohol solvent. I like that you can just spray it on and kind of shake the cases around and it gets everywhere it needs to go.
                  The old RCBS crap on the lube pads that you rolled cases on was very time intensive

                  Paul

                  mrobisrM 1 Reply Last reply
                  0
                  • processheadP processhead

                    If I am not mistaken, the Dillon case lube is lanoline based in an alcohol solvent. I like that you can just spray it on and kind of shake the cases around and it gets everywhere it needs to go.
                    The old RCBS crap on the lube pads that you rolled cases on was very time intensive

                    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 mrobisr
                    #28

                    processhead I have no idea I have never used it, I just pour a bottle of alcohol and 4oz of lanolin in a spray bottle and it works and is cheap as can be.

                    1 Reply Last reply
                    0
                    • processheadP processhead

                      For all the bad press that mutton gets, I am a big fan of lamb.
                      Almost as if they are two different species in terms of flavor.

                      HerbcoFoodH Offline
                      HerbcoFoodH Offline
                      HerbcoFood
                      Regular Contributors Team Orange Sous Vide
                      wrote on last edited by
                      #29

                      processhead I enjoy me some lamb t-bones, lamb lollipops and then there is a little cafe in a really small town. They raise their own lambs for the sliders they make in the cafe. Boy howdy they are really good, you can tell it’s not beef but you can’t tell oh thats lamb.

                      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