I had mentioned on a post here that my grandmother ran a catering service in Buffalo. She passed in 96 at 92 years of age. I just ran across her manual meat slicer. It is complete and in perfect working order. I do not plan on using a hand crank meat slicer but what a piece of history. I will put pictures up when I get it back together here at the house.

How about home raised and butchered filets wrapped in home cured and smoked bacon.

My wife is Vietnamese and she cooks the best egg rolls I have ever had

Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.

TexLaw I remember Mr. Rytek Kutas and his brother. My Grandmother was Polish and ran a catering service in Buffalo, NY. She used to go to his shop to get some of her supplies. I didn’t see him there much but I do have his book as well.

Congratulations to your sons marriage as well and on your event. The scotch is well deserved.

Started out on beer but I am switching to whiskey sours. I just have to get to the point that the ribs are basically done so I dint screw them up.

As a general rule I will use the tubed hog gut casings for fresh sausages and brats as they link better in my opinion. If I have to use fresh collagen I will link, and then tie the links with twine. If you choose not to link Yooper is exactly correct in that you can stuff, cut, and cook. Tying your link twist with twine can be an advantage if your links are not holding. After you firm them in the freezer you can then cut the links and package if that is your goal. Hope this helps.

I did ribeye steak burritos with onions peppers, provolone cheese,and a special sauce I make for them.

I don’t know that I want to sell it since it was my grandmother’s, but you know the reality everything other than my wife, children, and dog, probably have a price. LOL

Chef yes I had when I was a kid. My Uncles would take me to some of the games and we would stop by there. Some of the best ribs and times I remember. It has been 40 years or better. Seems like there was a Wooden screen door on the place way back when. Am I remembering that correctly?

Jonathon Well I can attest to the fact that idle hands are the devils workshop, so keeping our hands busy is a good thing!

I would suggest that it is a combination of the two. It is the community for sure, however it should be pointed out that John and Austin are a part of that community as well and I would say the biggest part of the community because of their investment and contributions to these forums not to mention that I have gotten the idea that John is either responsible or has a major role in the creation and development of them. Useful information and a community that cares that helps you. Great job to everyone.

I received my slicer yesterday and what an incredible value. It is well built and should provide years of service. However as others have alluded to, the manual leaves a lot to be desired. I made some sense out of it because my wife is Vietnamese and does not have good English, but I think she could have done a better job writing the manual. I know that this is not your issue or fault at Walton’s but a help segment where we can ask some questions would be good. Like how do you clean this meat slicer, and how do you sharpen the blade on this slicer.

Tex_77 that is some really good looking chicken. You can

I have seen Prosciutto at $300.00 a pound. It was from Italy. My Uncle who was Italian used to make Prosciutto and he only used salt which if I remember right was an Italian Mediterranean Sea salt. He cut the knuckle joint out of the ham and stuffed salt i. And around the bone that was left. He would then take it and put it between two boards with weights on top of it and then he hung it for 24 months in his basement. I think I still have his instructions at the house If you want me to look it up.