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. Stick time

Stick time

Scheduled Pinned Locked Moved Meat Processing
21 Posts 10 Posters 811 Views 9 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.
  • J Joemy96

    Dr_Pain the 32 don’t coil to good so I cut them to fit my smoker grates. They do get crispy. I cut that part off and package separately

    Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain
    Sous Vide Dry Cured Sausage Traeger Team Blue
    wrote on last edited by
    #21

    Joemy96 That makes perfect sense. I have never made 32s so my experience has only been with 19s and 21s

    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