Spring is right around the corner…in about two more months. lol
Hey guys, we are going today at 3 pm for another weekly Livestream. Topic will be about additives, how and why they are used so bring your questions on additives that Walton’s sells. We will focus mostly on the ones retail customers will use but we will cover the other ones as well.
waltonsinc.com/live @ 3 pm today
Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
So, before anyone else posts about it I wanted to let everyone know that the 1st shipment of the 20 and 30-lb stuffers have arrived and are being shipped out! We are shipping them solely based on where people were in line for their orders, oldest orders get the 1st batch. So, if you have been waiting a long time your wait should be over and your 20 lb or 30 lb are being shipped. For anyone who does not get an email by the end of the day we are hoping to have the next shipment in soon to ship those out as well! Thank you for being patient for people who are getting one in this run and for your continued patience for people who are waiting a little longer!
One of our favorite podcasts The Flush (Stories from the field) occasionally does a live event podcast. They go to a bar or restaurant and record in front of an audience, inviting people up to join them if they have questions or comments. Well, imitation is the most sincere form of flattery so we are thinking of trying one out and seeing how it goes.
Our question is this, for those of us in Wichita, or the Wichita area, how many people would be interested in doing this and what type of place would you be interested in going? We are thinking of some sort of restaurant with a bar, close to Wichita and preferably a family-owned business. The entire event would be 2 hours or less, we would do 30 minutes setup, go for about an hour and then sometime after to just hang out.
Obviously, we’d love to have audience members come up and chat but coming wouldn’t require anyone to come up and be on camera/microphone. Anyway, let us know if this sounds interesting to anyone and what thoughts you have on what you think would make for a good time.
Hey guys, in the coming days, many of you will start seeing that we have made a major change in our shipping processes. In an effort to give more options and more control over what you pay for shipping, we made the decision to bring in FedEx as a shipping partner. There are a number of advantages for us to using FedEx as our main shipping partner. We had to stop using certain packaging types with UPS because of drastic cost increases, specifically with heavier packages, but with FedEx, we will be able to resume using some of our previous packaging which should improve deliverability and lower damage rates. UPS will remain an option and will be used occasionally when it remains cost effective. All online orders will be automatically selected for the most efficient delivery method between FedEx, USPS, and UPS by weighing the value of low-cost and quickest delivery. We know that some of you will love this change and others not so much. Which shipping carrier has a better reputation seems to be mainly based on the area of the country that people live and personal preference, so if you have a strong preference for a specific carrier, we can still ship any carrier, but our default will be the most efficient. If you want a different carrier than what we determine is the most efficient, you can still place orders over the phone with our customer service team and request a specific carrier and service type, and you just have to pay the difference between the most efficient carrier and service and what your preference for your shipment would be.
Now, we also reported early this week and late last week that a few people had received their 20 or 30-lb electric stuffers and 4 people so far are having an issue where the motor is not turning the gearbox in either direction. Obviously, we pulled units and tested them before they were sent and never saw this issue, but one customer sent us a video of it happening, and I have talked to him on the phone this week twice now and whether the motor is hooked up to the unit or not it does not turn the gear.
We had an emergency meeting with our vendor on Monday morning, and they believe the issue to be with the speed regulator. That knob is basically a voltage regulator, and if it is broken (they said they had a special hammer they hit it with), they found this problem. So, the knob isn’t telling the motor to pass any voltage to the motor to power it up or down. So, their theory is that they are being damaged in shipping and need to be replaced. We have a small stock of motors that we will be sending these customers as temporary replacements. I say temporary replacements because these are not the production motors; these are motors that QA testing on our end found a possible issue with their longevity of them, so when the next batch of production motors come in, we will be replacing those temporary motors with the version they should have gotten. The vendor assures us that they are doing everything in their power to get this fixed and have the motors shipped ASAP. We have also requested that the motors be packaged differently as the case they come in did not protect those motors through shipping.
Then, on the One-Shot stud issues, I have an update as well. First, I am still not sure how large of an issue this is, as I have done north of 500, maybe as much as 700 lb through mine, and not have any issues. However, I realize it is odd and people don’t like that it is doing it, and I can absolutely understand why. The good news is that there appears to be both a short-term and long-term fix. Short term fix is that we have replacement studs for the augers, and I tested removing one and replacing it, and it is fairly easy to do. Just a wrench and either a vice grip or a buddy and a pair of channel lock pliers should be enough to loosen it. Long term, we are having the auger stud designed, so it has a round surface right against the end of the auger, so there is nothing for the round hole of the kidney plate to wear through.
Other than that, it’s been a pretty easy week…yikes, I guess we know the busy season is here when there is hardly time to get everything done! Every year it is something, whether changing websites twice within the space of 12 months, changing shipping partners, not being able to get enough of a product to meet demand or just running around here with our hair on fire Sept-Jan always flies.
At least we have had the time this year to (re)shoot a few good videos recently like How to make snack sticks, How to Make Ring Bologna, How to Make Weisswurst and just today How to Make Bratwurst, provide the FAQ
Also, we are having our Livestream today as the 1st is a Saturday and we are doing it a little earlier at 2 pm CST. So join us at either waltons.com/live or just click the Live Icon at the top of Meatgistics. We’ve got Tumblers, Aprons, Jerky and other things to giveaway. Also, the Giveaway for October is already up at waltons.com/win, just scroll down on the page. See ya guys at 2
Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Okay, so it has been a minute (or 5) since we did this! So, new Hat members are Jamieson22 and @DennyO-s so look for an email from me on that
For boards it is mrobisr and I think only him, no one else seemed to pass the 1000 mark who hadn’t already gotten one
We FINALLY have knives back in stock, I sent them a full dozen which will take care of the backlog and the new people!
For Knives, it is ND Mike YooperDog bocephus cdavis GWG8541 processhead
For shirts, it is processhead GWG8541 bocephus cdavis calldoctoday So look for an email from me on sizes!
Okay, so this is important, the sheet wasn’t maintained properly for the past few months so there is a little confusion, if someone does not see themselves on one of these lists and should be, please respond to this post.
I have had cuts of steak and roast and pork over the years that had great flavor but I don’t think it was due to rubs but maybe marinades. Whatever I do I can’t duplicate that really good flavor ( not heat, I don’t want heat). I think I’m missing something either in the cooking method or aging or marinating or it may have to do with what the animal was fed. So fire away with suggestions. I’ll try anything.
I noticed this on my shipment, kinda wierd. Just placed a small order, still looking at 50lb mixer and 20 lb electric stuffer…
As soon as I ordered, I quickly got a confirmation email from Walton’s showing the arrival date of the method I chose and paid for, then a shipping confirmation showing same date… and then a notice from UPS giving me a later date?
It looks like there is a disconnect between Walton’s and shipper for times. Probably pretty complicated, but just a heads-up that Walton’s may want to look at their system, might be calculating shipping times wrong, or not using shipper numbers right? Better to be giving correct arrival times on choice/cost page if possible. Maybe it’s a UPS to USPS delay that’s not accounted for by system?
I recall seeing posts that Walton’s was looking into their UPS deliveries, and I know the web system is all new, just posting this as a datapoint that may help them ID issues in their new shipping system since it seemed weird.
I’m trying to buy salami and lunchmeat casings from Waltons, but can not get reliable diameter info from the product descriptions and review comments. There must be some trick to how these are named that I’m not following. Adding a clear, unambiguous chart of all casings showing their stuffed diameter sizes, all on one page, would be a big help to customers. There is a casing usage chart I found that could have diameters added to it.
I’m not sure, but it appears there are several standards being used to describe casing sizes. The names do not generally equal the diameters stated in inches. The reviews for the same products list other diameters than stated on that product page… could be a bogus review, but with just 3 or 4 reviews per product, it is all we have to go on and makes it difficult to commit to a casing when the name, stated diameter, and review all give different numbers.
Here is an example:
This is one of numerous casings labeled 120mm, which is 4.72". Product description says it is 5" diameter when stuffed.
If I assume this is the flattened width, then circumference of a circle = 2 x pi x radius. Solving for radius gives 1.5", or 3" diameter, so that’s not it… so what exactly does this 120mm denote?
The 100mm, 3.94", clear collagen cases state they have a stuffed diameter of 4.33".
But these 105mm, 4.14", cases, state that their diameter is 2.7" when stuffed… they should be bigger than the 100mm ones just above.
Then in the reviews a guys says it is just over 4" in diameter and he wishes they came smaller.
This last product is the one I want, if it is actually 105mm DIAMETER.
Thanks for any help understanding these names so I can purchase the right sizes 😉
I was wanting to make an electric smokehouse to smoke snack stick,summer sausage etc. was thinking of a bread proofer. They even sell them insulated with temperature control from 85 to 185. Looks perfect just like that I could use amazin smoking tube for smoke a pan of water with sponges for humidity . Should I cut holes for vents?
Open to any ideas on building a simple electric smoke house. This was just one idea I had.
Thanks for any input!
Just got my Walton’s One-Shot Grinder head…the box was pretty destroyed but there appears to be no damage to it thank goodness. Jonathon should I buy another dual grind knife to marry it to the other grinder 1/8 inch plate? Would I need another kidney plate too?
Another question, the head is number 12 size…is this just so it fits size 12 on up to 32? Pretty excited to give this a try…looks very well built.
I turned on my friends to the Holly seasoning and they tried to order some and it would have been $30 for shipping to Alaska. Did the USPS option go away? I ordered some about 6 months ago and it was $9 for shipping.
I also tried to use a freight forwarder out of Tacoma for the electric stuffer and was told they aren’t allowing that. Direct ship was $150 - I did it but it would be $25 for the freight forwarder cost to Anchorage.
Love the Walton products but it would great if it was easier and cheaper to get.