Facebook mainly. Theres a lot of different groups that talk about meat cutting/butchering.

Theres been a lot of questions asked on social media and outside of that to where people can go to get their grinder blades,plates and wellsaw blades sharpened. Can you guys just post how someone does that through you and current prices/turnaround time, etc?
Thanks!

Austin thanks for that information! Very useful!

The printed catelog says 1 lb per 100lbs smoked meat, but online in your store it says 3 lbs per 100lbs?

A pretty upsetting software update, i liked having my order history i could go back and review.

You can get the wet bulb temperature of your smoker using a wet towel over a thermometer with a cup of water soaking the towel, thats the easy part. Hard part is adding humidity to your smoker, theres tips on here to do that, but without a commercial smoker that smoke schedule you have is going to be VERY hard to do.

Jonathon no worries

Oh ya no worries. Its good seasoning i enjoyed my test batch. Im going to toss in a bit more cracked pepper and a little red pepper flakes and i think that should be pretty tasty stuff!

I just made a 25# test batch of this as well. Added some more cracked pepper but it was real good. Just start out real low, 125 if you can for an hour, 140 for a couple hours, then just start increasing about every hour until you hit 160 internal. I smoke for two hours during the 140, then i add water for humidity for the rest of the cook. Most importantly is cool them as quickly as possible once they hit 160. Take them down to about 110 internal then leave out for a couple hours then into cooler.

Bubba i make quite a bit of summer sausage and ive used binders and not use binders and i can honestly say you do not need a binder, just make sure everything is well mixed and go through a low and slow cook cycle and it will turn out great. I add 16.7 oz of water per 10lbs and use a mechanical mixer for about 8 mins and they turn out great! You will be fine without it.

Sylvester ya no problem! You can always toss some cheese in with your cold smoke too… just saying

Ive only dry cured hams years ago for experimental and personal use, I wet cure everything for my customers, dont have the time to mess with dry aging if i want to roll through animals. I know the amazing smoke tube works great for people as well as placing some ice cold water in your smoker to keep temps down. You can also smoke for 6-12 hours, let it rest about 12 hours and smoke again, rest, repeat depending on your smoke preference and color. Of course i use carmel coloring in my hams to help with the color. As jonathon said you dont need erthorbate for long cures like that as well.

The cheese can cause discoloration of your protein, to help combat that i always use erthorbate in all my summer sausages/ snack sticks. It helps to redden up your meat and keep it that way.

Thanks jon for getting back to me, i have been swamped as with every meat processor. I was wanting to compare the 500t to the vortron 1700 as the price is similar i just dont know too much about the 500t

Just need another hoist in the middle to hook up to the front quarter and lift then cut

I ordered 40lbs last week in idaho and it took 4 days and the cheese was just fine. Packed in a nice cooler. Thanks waltons!

Yea i got it. Thanks!

Im working on a big order from waltons, just wondering if you guys got any discount codes active for the next couple days?