Used the diggin dog farms calculator for cure #1 and 14 days of cure time. Usually use Morton TQ for back bacon but had this in cure #1 before I even thought about it. Oh well, it’ll be good either way. Applewood pellets in the masterbuilt until IT 155

Missouri firearms deer season. My boy shot front two mine is in back. Lots of good eating coming up!

Been working on this for a year now. Bought a walk in last year. Between rain last fall, Covid at Christmas, rain again in spring, hay season, I finally got time to start getting it back up.

This was a used beverage cooler 8’x24’ with doors. Now 8’x12’ no glass doors.

Will be hanging meat soon! Getting excited! Will be buying stuff from Walton’s soon!

50/50 pork butt and deer
Dixie style breakfast sausage seasoning
Scrambled eggs salted to taste
Melted American cheese
8” soft taco tortillas
Homemade salsa

Grandkids like it!

Finally figured out how to load the photo of the cooler.

Made some Lebanon bologna with the Excalibur seasoning. Didn’t want to go straight to smoker so didn’t add the encapsulated acid.

This stuff is great!

5 part beef
2 part deer
Cure #1 per digging dog farms calculator
Excalibur Lebanon bologna seasoning

First ever beef. Huge learning experience.

1: Don’t use your son’s gun to make the kill shot. Discovered it shoots 3” low for me. A half mile chase and a .243 finished the job. Hopefully the stress didn’t ruin the meat.
2: A skinning cradle that I don’t have to bend over with is in my very near future!
3: A wheel barrel with a flat tire doesn’t help when trying to get the quartered beef in the cooler.
4: A 12” pruning blade on the saws all doesn’t always stay on track when halving the carcass.

Good learning curve. Thankfully I’m just grinding this wild heifer into burger. I’ll let her hang until next weekend and start grinding her up. May keep a few steaks just to see how a grass fed heifer straight off the cow tastes……

Can’t figure out how to upload the picture of the beef hanging in my cooler. Says it’s too large.

Update. Got the beef cut up with no problem. She was smaller than I thought. 127 pounds burger, 2 brisket, 2 chuck roast, and one side of boneless ribeye steaks(10 steaks).

Guessed her at 650-750 live weight.

I will be getting a bandsaw soon. Grizzly if I can’t find a small used commercial close.

Going to eat some ribeye for supper tonight!

Been working so hard ain’t had time to post much on here in the last year. Man has this forum grown! Glad to see so many supporters of Walton’s! Great company to do business with and a great place to share and learn!

Keep up the good work Walton’s!

Whole lot of Canadian bacon goodness resting in my fridge!

Cured using Morton TQ 1 tablespoon per pound of meat. 2 tablespoons per pound brown sugar.

Cured 14 days, rinsed then let rest in fridge to form pellicle.

Smoked @250 until 155 IT with hickory pellets in the masterbuilt

Tex_77 said in What sized Netting:

knifemaker3 Use the cloud button with the arrow in it.

Bacon and jowls going in

Resting after 3 hours of applewood pellets at 120 degrees. Bacon IT reached 101 with just a little rendering.

I think everyone will find out it will be hard to go back to work after spending time at home enjoying the things they love to do.
As for me…my gunshop is still open…until I get the order to close. I will continue to wipe down surfaces and do the best I can to keep customers safe.
When this is all over… I’m going on vacation!

Been awhile since I’ve been on here. Life, Covid, has gotten in the way. Just wanted to say that the Dixie Style Pork Sausage Seasoning make a great flavored Pork/Venison breakfast sausage.

Just don’t forget to mix accordingly. I package pork butt ground in 1lb bags and all my ground venison in 1lb bags to mix when I want to make whatever. I pulled 1 each.

And promptly forgot to add enough seasoning for 2 pounds! Needless to say I mixed in more this morning!

Enjoyed watching the livestream giveaway yesterday…even though I didn’t win! Ha!

Time to enter next months giveaway!

Thanks Waltons crew! You guys are great!

Jonathon I’ve made knives since 1989. Haven’t have time in the last 8 years to make any due to working on customer’s guns and running my gunshop but I would if called on to make one!

I really don’t know what real Lebanon bologna tastes like but have a friend from New Jersey that is familiar with the real deal. He tasted it and said if I would have added the citric acid it would have been really close to the real deal.
All I know is the wife can’t taste the deer and thinks it tastes really good. That’s saying a lot because she doesn’t like store bought bologna and can’t stand deer but likes this so winner winner!

Yep. I agree with what he said.

Also,since you stated you are just starting I’ll give you some lessons I have learned.

.

1. Meat must be cold to go through an 1/8" plate. Not frozen but cold!

2. It’s best to freeze your head assembly of you grinder before starting any grind.

3. Don’t push it! Just let the meat feed itself. Occasionally you may need to use the stomper the push the meat down the spout on the 2nd grind and that’s ok. Just don’t stand on that stomper!

Hope this helps.

I’m a gunsmith by trade and also help run the family farm. Since Covid hit first of 2020 it’s been non-stop at the store. Lost a good friend and employee to Covid and am further behind now than I was!
Also been trying for a year to get a used walk in cooler put up to hang deer in and start also butchering hogs and beef for the family. Finally getting that done….almost!‍️

Anyway, good to see the growth on here. I hope to get more time soon to post more

In my opinion there is a definite difference in the taste between beef and pork fat.

One option if available to you is to use pork belly. Grind it up and most are pretty fatty. Or use boston butt.

Thanks all. Yes, it’s been a long time coming and still have part of the building around the cooler to finish, benches to build, winches on the rails, etc. But, being as we got it fired up on Friday afternoon and opening morning we put in my son’s doe, not too bad.