Butch Green I think we gotta wait until Jonathon gets back from his remote fishing trip.

processhead interesting. You’re right about the different SS formulations and hardness, for sure.

JustinT Congratulations Elizabeth on a job well done to you & your husband. There is a whole lot of good things to be said for Walton’s along those lines that is very sadly becoming very rare in today’s world. Keep up the good work!

Jonathon good explanation. Thanks

anynone who goes to alaska will love it the wife and i drove up to alaska for a month hated to come back

HerbcoFood It’s a good cause & a good deal.

Jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

Hey guys, know times are tighter all the time but if anyone was looking for something to do to help a family in need this article from Pass It On seems like a worthy one. In all honesty, I have not done much looking into it but I trust that Pass It On wouldn’t be trying to help someone who was undeserving!

https://outdoormentors.salsalabs.org/LongbineFamilyHouseFireFundraiser/index.html?eType=EmailBlastContent&eId=796880dd-8499-4204-b487-a99140a6ebd2

Jonathon said in Meatgistics "Meet Up":

Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic

Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.

bocephus Great for hanging S Sausage, whole slabs of bacon ext, disadvantage is vertical temp variance advantage is horizontal shelf spaces!!

If anyone is in the area and wants to support a good cause at an awesome venue with great people I encourage you to think about going to this. He’s awesome, Pass it On is awesome and I think BHA might be there as well? Anyway, we will have a raffle package there probably!

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Jonathon This was interesting, is there plans to bring back a monthly meat hack?

calldoctoday said in Quick Update:

Chef We make a serious effort to make that our goal, Under promise, no big smiles, Over deliver, lots of smiles! It seems the opposite of what you see these days I know, but we try.

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Ridley Acres Eating with your eyes will definitely do something to you.

Me and the daughter had a great time. Got a tour of the place from Jonathan. Was cool to see where the magic happens. Got to sample some great food. Was a good measuring stick to compare some of my sausage to the stuff Jonathan does. I think I am pretty close on par with my snack sticks and brats. My jerky on the other hand is light years behind that tender jerky. Overall a great time and thanks again Jonathan.

Jonathon said in Jon's Journey (not as good as Joe Hells):

cdavis NICE, 14 is a good amount to be down in this short amount of time and good job Chef looks like you and I are on the slow train but at least going the right direction but looks like we are all chasing lkrfletcher congrats man, you’re killing it!

Also, hope processhead and lkrfletcher were watching the live stream yesterday!

Unfortunately I have been traveling and didn’t see it. What did we miss?

Hey guys, we are going to have a live stream here in a 10 or so minutes, join us at waltonsinc.com/live We are going over some water testing, another try on the ceramic knife sharpening and some giveaways since we missed last week! Join us if you can!

make cheese on a bbq…I don’t mean to smoke the cheese, but make it from the raw milk!

Jonathon I like that. Thanks 😊

Hack No. 1: for my old as… butt - Take a nap. (I wasn’t able to do this with my last brisket/pork butt and I was so miserable…) So for my long cooks, I’m using a small cheap offset stick burner, I preheat the smoker at least an hour before I want to put the meat in. I want to get the fire stabilized. During that time, I’m finishing trimming the brisket and getting it seasoned. I always use a water pan. It doesn’t matter if I’m making summer sausage or brisket, using my offset or my Masterbuilt if it’s a long cook, I have a water pan in there. Hack No. 2: I usually have a Bluetooth headset on (one that transmits through the bone so I can still hear the fire and my surroundings (and head off the fire department who may have been called for “Smoke in the area” - embarassing.) Hack No. 3: Once I wrap, assuming I am wrapping, it goes into the Masterbuilt to finish. It’s not gonna get anymore smoke at that point so why waste wood and why not reprise Hack No. 1 and take a nap?

I guess the few problems as growing pains

Jonathon Great job yesterday. I believe this will help new members feel more comfortable with the site. Thanks

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BSRULE For cured sausage like snack sticks or summer I 100% recommend sure gel, for fresh brats or ethnic or something I recommend Carrot Fiber. Sure Gel is actually adding protein so it makes protein extraction easier and carrot fiber is just working on moisture retention, which isn’t always what we want when making a snack stick.

Chef I appreciate the tip

blackbetty61 sorry, it is not. I had some free time to get the Android app done, but then everything went crazy and I haven’t had a single moment to get back to the iOS app. I imagine I won’t get to it for another month. Probably right after our new website for waltonsinc.com goes live.

Sharp knives I’m i like to be in on that

Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵

I’m so glad I’m not scheduled to work for this. I enjoy these so much, but because of my crazy hours and shifts I am always watching the replay on YouTube. Just gotta hope I don’t get overtime… I’ve never said that before…

Jonathon I know another employee that may have permanently borrowed a different grill, so you should be ok.

denny66 Nah Papa and I go round and round all the time. He joined the wrong team, regrets it but trying to save face. LOL

Join team Blue, we have cookies! lol :bluehat:

Austin Just on the site. My emails stopped a few hours ago…

Hi guys, seems like over the last few weeks there has been some frustration with some people getting all emails and some not getting any of them. 1st, there was an issue with the site that has been fixed, so if your issue was that you were NOT getting emails and you wanted them we think that is now fixed!

If you do not want to see every single email that we send when something is posted here is what you should do. The first thing to check is to go to the Walton’s Community Page https://meatgistics.waltonsinc.com/category/2/waltons-community and check below all the subcategories and see if you are subscribed or not. Subscribing to this will give you updates on any new post in this entire category. Picture below shows me as not subscribed
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Next, you can go and subscribe or unsubscribe to individual sub categories like URGENT, which I am subscribed to in the picture below. This is a button at the top of the category page as pictured below.
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Lastly there is your settings. Go to your settings by clicking on your pic in the upper right hand of any page and go down to settings. Then you have all sorts of notifications you can change the settings to.
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Miket482000 They are doing a livestream drawing with us today on their Facebook page for the Waltons processing package we provided to them but that is not for a vortex binoculars…though now I don’t think that is what you are talking about? So go to Pass it ons Facebook page https://www.facebook.com/OutdoorMentors/ at 2:30 today and you will find out who won!

Hey everyone, this might be an interesting thing for anyone (not just women since it is a virtual event) who wanted to learn some cooking tips on Wild Game from a world-class wild game chef, Danielle Prewet (who some of you know from Steve Rinella’s MeatEater) and support getting more women into the field! This is a Pheasants Forever and Quail Forever event and part of their Women one the Wing series. It will be August 20th and the $40 ticket gets you a membership to either Pheasant or Quail Forever as well as access to the virtual event and gifts from some of the sponsors. Let us know if you have any questions!

https://pfqf.myeventscenter.com/event/Women-Wine-Wild-Game-38240

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Austin He really was a great man and will be missed by employees and all those who knew him as well

Meatgistics FAQ - How to Use Meatgistics

As the Meatgistics community continues to grow we wanted there to be one post where someone could come to be able to find information on how to use the Meatgistics forum. This will be a "living" document that we can add too from time to time as things change or as we add or remove features.

1. How can I search to see if my question has already been answered?

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There is a magnifying glass in the upper right-hand corner (highlighted image above) of any page you are on in meatgistics. Clicking on that icon will expand that field and you can type in your question. Hitting enter will then take you to a results page where you should be able to see a relevant post on the first page. In case you do not, you can scroll to the bottom of the page and go to extra pages if they are available by clicking on the 1 2 3 etc. at the bottom or click the arrow to go to the next page of results.

2. Where should I look for information on making products?

There are two main areas to find information on how to make meat products. The first place I would recommend is the “How To…Meat Recipes” under the Meatgistics Learning Center which I have highlighted below. This contains basic information on how to make almost any type of sausage and plenty of other meat items.info.PNG
The second place I would recommend is the corresponding category for Meatgistics University. For example, if you are looking for information on how to make snack sticks you would go to the “Cured Sausage” section. Once this section is completed, or at least, further along, this is where I would recommend you go first as this will have the most up to date and in-depth information on making the meat snack you are looking for.
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3. What category should I choose for my post?

Meatgistics members can add comments to almost any post in any category but can only create posts in the “Walton’s Community Center”. In Walton’s Community if you should use:
Roll Call - To introduce yourself to the rest of the community
Bragging Board - Use this category when you want to show off something that you have made or a recipe you have had success with.
Meat Processing - Use this when you have a question in regards to meat processing.
Smoking & Grilling - Use this when you have a question on smoking or grilling or equipment.
General - This is for anything else that doesn’t fit it into any of the above categories. Want to ask someone here how to best decorate your garage? This is the place.
URGENT 911 - This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first.

4. How do I create a post?

First, to create a post you will need to be logged into your account and you will need to determine what category it should be posted in (see #3) and then you will click on the chosen category. At the top of that page will be a blue button “New Topic” that you can click. This will open up a bottom section that allows you to enter a title, text on the left-hand side and preview that text on the right-hand side. There is also the series of buttons that will allow you to; change the style of your text, make lists, strikethrough text, create links, add some emojis, upload files and choose an image for the post.
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5. How do I upload a picture?

When you are creating or editing a post there are a few buttons between the title area and the body of your post. The second to last button is an upward pointing arrow in a dark cloud which I have highlighted in the picture below. This is the button you select to upload your picture or image. Pressing that button will open your computer’s file navigator where you can select the desired file. When it has successfully uploaded you will see a text similar to this upload2.PNG
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6. How do I change my email settings?

Click on your profile picture or icon in the upper right-hand corner of the meatgistics page. From the dropdown menu click on settings. Here you can choose how often you get the digest, you can choose Daily, Weekly, Monthly or Off and never receive it. You can also opt-in or out of the newsletter here.

7. When should I use Urgent 911?

This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first.

8. How can I edit a post/comment that I made?

In the bottom right-hand corner of a post or comment that you made you will see 3 vertical dots like below

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When you click on those three dots you will see a menu that allows you to Edit, Delete, Bookmark or Share this post to other social media pages.

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Click on the Edit button and you will be able to edit text and photos that you had previously entered.

9. Why can’t I make a post?

If you are not able to make a post then you are not logged in to your account. Meatgstics allows guests to view information but it does not allow guests to make posts or comments.

Jonathon haha. I figured you would delete my post too after deleting the spammer 🙂

Forkinpork my last batch was 10# deer 2.5# beef fat 2tb sure gel 9tb kosher salt and other spices and was the bomb.you will like the beef fat.

Join Us Today (Dec 16th) 2:30 at waltonsinc.com/live to Win!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We decided to do a Livestream to Celebrate the 13th Day of Christmas at waltonsinc.com/live! We are going to be giving away over $1,000 worth of Meatgistics and Walton’s Equipment and Gear! This might very well be your best chance ever to win something from us!

What’s on our Mind?

It has been fun seeing where some of you live on the Meatgistics Map but we want to see more people on there, so go to your profile and resave it, this will trigger it to reload. Also, denny66 are you really somewhere in Northern Europe or is that just an issue with the address?

Christmas is almost here, and if you didn’t win a Meatgistics Leather Apron during the last one you just MIGHT get another shot at it this time!

Noteworthy Recent Posts

Tex_77 What did everyone cook todaycontinues to be one of my favorite posts!
Joe Hell s blog “Better Loving Through BBQ with Joe Hell” continues to be something everyone should subscribe to and A steak worthy of sharing is a post worth reading!

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have added;
117 New users
144 New Posts
19 New Topics

New Products

Look (almost) as stylish as I do when grilling or meat processing with the Meatgistics Leather Apron

Cellulose Casings Weekly Blog Post -Meatgistics Map and Sales!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meatgistics University Sausage Casings 203 Tips for Stuffing Fibrous Casings

What Projects are we looking ahead at?

New section to Meatgistics University! We are working on adding an entirely new section to Meatgistics University “Wild Game” that will be all about making products with different proteins. We plan on doing just about every type of sausage you can think of out of deer and then some with goose, some with pheasant, hopefully, some moose and other large animals as well. If we do a video on Venison Snack Sticks we will still do a video for Pheasant Snack Sticks so anyone who wants direct instructions on different proteins can get that!

What’s on our Mind?

Parksider requested a map to show where everyone lives from meatgistics and Austin delivered! Click on the map flag icon at the top of the page, or visit https://meatgistics.waltonsinc.com/map to see where everyone lives. Now, at this time it hasn’t autoloaded everyone’s location, instead, you have to go back to your profile and resave your location, this will trigger it to update the map with your location.

Also, our big ThanksBlackMonday sale is going on right now! Click on the video in this post to watch the video, or go to waltonsinc.com/sales to see all current sale items.

And don’t forget to join us on Cyber Monday, we will be doing a Livestream from 12-5 pm at waltonsinc.com/live. We will answer questions, draw the winner(s) of contests, announce flash sales and even take a few suggestions on what to put on sale.

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have added;
166 New users
173 New Posts
12 New Topics

New Products

Jambalay Bratwurst Seasoning is a new seasoning that has a unique usage statement “Usage: 1 lb of seasoning to 6.25 lbs of ground fully cooked ham and 18.75 lbs of pork, poultry or seafood. Use 3 lbs full cooked long grain rice. (Cook 1 lb of long grain rice with 2 lbs of chicken stock). Use 12 oz of water. Mix and stuff into 32-35 mm natural casing and link.”

I can’t wait to see what you guys do with this one!

PapaSop We had been back at the barn for a few there and a few rounds had been enjoyed!

Weekly Blog Post - Hunt with the Pros & Andouille

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We just released our How to Make Andouille video and I can already hear some people (one of whom will be from Walton’s!) scream that you don’t use seafood in Andouille! Well, we did and it was excellent!

What Projects are we looking ahead at? I left a cast iron pan outside for a month to ruin it and we are trying to restore it. Lots of work but seems to be coming along well. waltonsinc.com is getting a new look and some new functionality. That is going to take up the majority of our time for a while so we might be going dark on the new video front for a bit while we work on that. Never fear though, we will make sure to keep responding to questions and issue to the best of our ability. Fairly soon there should be a new section to the blog that I think people will enjoy! What’s on our Mind?

If you read these blog posts or follow our social media you know we are big supporters of Pass It On - Outdoor Mentors. They are an awesome organization that focusses on helping underprivileged kids experience the outdoors in a way that they never would be able to without this program. Well, you can enter to win an Upland Bird Hunt with Julie McQueen (president of CarbonTV!) and the host of Skullbound TV Jana Waller! If that wasn’t enough the hunt is going to be at Flint Oaks, one of the best hunting lodges in the midwest. I have gone clay pigeon shooting here and the place is awesome! Here is the link https://www.outdoormentors.org/celebrity-upland-hunt

Noteworthy Recent Posts

DougSmokes Tried my https://meatgistics.waltonsinc.com/topic/1590/bacon-experiments/ and made some improvements on it. I am telling you guys, you have got to try this! It is yet another way to make Bacon awesome! Also, please, someone try it with Salt & Vinegar Wing Shake, our showroom manager and I think it might very well be the key to world peace!

Tex_77 What Did Everyone Cook Today has turned into the Monday morning tradition I was hoping it would! What’s more fun than posting pics of your amazing creations from the weekend first thing in the morning?

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have added;
76 New users
135 New Posts
14 New Topics

Weekly Blog Post - Hi-Temp Cheeses & Livestream

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We just released a “Will it BBQ” in which we cold smoked Hi-Temp Cheese I went into that thinking they would all be better after being smoked but that wasn’t the case, some were better, one was noticeably worse and the Ghost Pepper has so much heat that you don’t even pick up the smoke!

Sausage Casings 202: Tips for Stuffing Natural Casings - We will go over what to look for when using these casings, how to avoid blowouts and easy ways to prep them.

What Projects are we looking ahead at?

We are working on something here that isn’t meatgistics or video related, so if we have been slow responding to things, or not posting as much then now you know why! Hopefully, we will be done with the first phase in the next week or so but then there is more work behind that. In the end, it will be worth it and your experience on waltonsinc.com will be far better than it is now!

What’s on our Mind?

I wanted to get a post out here to somewhat clarify our rules on posting external links on meatgistics. In general, posts to other informational sites are fine, we don’t pretend to have covered every aspect of meat processing perfectly! If you see something explained better somewhere else and feel like a link will add to other peoples understanding of an issue you can link to that site.

What we don’t want to see is links to our competitors which we would consider anyone selling meat processing equipment and/or supplies. Now, the obvious reason for that is that we have put a lot of time and resources into creating and monitoring meatgistics and don’t want other businesses to benefit off of our hard work but another reason is that our products are different than our competitors. If we recommend a seasoning or additive to give you an expected result there is no way for us to know if someone else’s product will give the same result.

Austin and I are going to have our monthly livestream on October 1st at 4 pm at waltonsinc.com/live where we will draw a winner for Septembers giveaway and we will have a special giveaway for a wesont meat grinder that is only available to people who are watching the Livestream! This will be one of your best chances to win something so make sure you can join us!

Noteworthy Recent Posts

Tex_77’s Post asking what did everyone cook today got bumped again and Darkfish89, Joe Hell, PapaSop, Tex_77 and AdamCA all shared some good looking food!

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have added;
56 New users
186 New Posts
13 New Topics

Jonathon Rock & Roll guys! Keep up the good work! I’ve never seen a community so willing to share information and so willing to help each other produce the best product as possible. Well done.

Weekly Blog Post - Dove season and a new type of Livestream

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Deli Meat 203: Chicken Breast Deli Meat - In this video, we go over how to make deli meat from low-fat cuts of meat like chicken breast. We cover both the ground and formed and large chunk methods.

What Projects are we looking ahead at?

This Sunday at 5 pm at waltonsinc.com/live Austin and I will be hosting our monthly Livestream but we will have a few different things this time. First, we will draw a winner for August and then draw a winner of a Walton’s Ultimate Knife Set from just those people who are watching the Livestream, so tune in, it’s going to be one of your best chances to win a big giveaway!

We will also be doing something new though, we now can switch away from Austin and me to preshot footage. So, we are going to go over how to make one of the most popular styles of cured sausage, Snack Sticks. So, bring your questions because we will be able to not only answer your questions but hopefully show you exactly what we are talking about with video footage.

What’s on our Mind?

Dove Season starts Sunday in many areas of the country! Hopefully, all of our hunters will have time to go early in the morning and then join our Livestream at 5 pm (CDT) but if you are going in the evening as well as the morning we understand!

Noteworthy Recent Posts

The original post wasn’t recent but Top 5 Mistakes Made When Making Snack Sticks recently had a good question by Screamin that Austin answered perfectly.

Joe Hell Wanted to make a celebratory burger and asked for some opinions and plenty of people rallied and weighed in on what they would use to make their ultimate burger!

macsinsac Made some Surf and Turf this weekend that he made with Shrimp and Steaks, then Joe Hell showed off his that he made with chicken, Lamb, and Shrimp!

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have added;
50 New users
10 New Posts
95 New Topics

New Products

Something super simple you can do to help the environment is to buy a Recycled Grill Mat for under your gas grill! This is made from 100% recycled EPDM rubber

Parksider I’m down! Maybe my invite was lost in the mail?

Weekly Blog Post - Walton's Steak Cookoff & Car Show, Deli Meat Advanced "Classes"

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

Steak Cookoff & Car Show SCA Mark's Meats JP's Custom Smoke What Videos are being released soon?

Meatgistics University: Deli Meat 201 We talk about making one large piece of deli meat from many smaller pieces.

Meatgistics University: Deli Meat 202 We go over the additives that we recommend that you use when making homemade Deli Meat.

What Projects are we looking ahead at?

On August 10th we will be having the first annual Walton’s Steak Cookoff & Car Show! This is an SCA judged event, 1st place will win $2,000, 2nd place will win $1,000 even the 10th place competitor will win some money! We will also have a food and drink truck, meat snack samples made with Walton’s products, cooking demonstrations and samples of chicken wings and pulled pork form JP’s Custom Smoke!

Tickets are $10 and include 1 complimentary beverage from Shaken or Stirred, access to all Walton’s and JP’s Custom samples and all proceeds will go to Air Capital Flyers Special Olympic Team. So come visit us, have a good time and support a great cause!

And the 1st 500 customers will receive a free shaker of Walton’s Ultimate Steak & Roast Rub Seasoning!

This event is sponsored by:
Walton’s
SCA
Mark’s Meats
JP Custom Smoke
Shaken or Stirred
Twisted Hog BBQ

What’s on our Mind?

I am deep frying some pheasant today and I have a really good shaker I like to use that I think works well with flour for the breading. Does anyone have any particular Excalibur shaker they like to use when deep-frying?

Noteworthy Recent Posts

Joe Hell has some absolutely stunning pics of his Picanha and that then started off a good thread on what cuts used to be inexpensive but have steadily climbed in price in recent years.

raider2119 noted that a lot of Butcher Shoppes have turned into “Yuppie Meat Emporiums” in Making Gourmet Hot Dogs and that gave me a good laugh!

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
43 New users
156 New Posts
13 New Topics

New Products

We now have 1 and 3 lb Bags of Whiskey Barrel Wood. I am looking forward to playing around with this and I am looking to see what all of our meatgistics chefs makes out of it!

Shaken or Stirred

Twisted Hog BBQ

#8 Butcher Series Grinder Giveaway"> Weekly Blog Post - Livestream, Special Weston #8 Butcher Series Grinder Giveaway

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Deli Meats 201, 202, and 203 - These are the intermediate deli meat courses where we talk about restructuring smaller cuts to make a loaf, common additives that we suggest you use and making low-fat deli meats that you can slice thin.

What Projects are we looking ahead at?

We have finished the processing portion of the Lomo video. Lomo is a slow cured product that we wet aged for 18 days and then hung in our Eller Drying Cabinet for 30 days. On one we used just Salt and on the other, we used Chorizo Seasoning. Both were delicious and we gained some good insights into what to look for when you choose your piece of meat and how to handle the meat before it goes in the dry curing chamber.

What’s on our Mind?

Austin and I are doing our monthly Livestream where we will draw a winner for June’s Giveaway, announce July’s Giveaway and we will have a special drawing for only our Livestream viewers. The winner of that will walk away with a Weston #8 Butcher Series Grinder.

Noteworthy Recent Posts

twilliams Smoked a 1/2 Hog and posted some pics of his test batches

cayenneman old post about Hot Dog Casings got bumped back up and some more good information/opinions were added, worth checking out if you are planning on making hotdogs. Also, if you are making hotdogs check out Gourmet Hotdogs

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
25 New users
135 New Posts
16 New Topics

New Products

We will be carrying 3 new GrillGrates, one specifically designed for Green Mountain Grills, on for the PK Grill and one for the PK360 Grill. These grill grates are awesome for a pellet grill as they can help you leave perfect sear marks on a steak even if your grill doesn’t go above 500°. It does this by funneling heat up through its base and into the grate portion making it up to 200° hotter than the rest of your grill.

CajunGourmet2018 This might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.

Craig and Joes idea might work as well!

XXXXXX Video Weekly Blog Post - Saturday Livestream, Thai Pork & Grilleye Pro Plus Update!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Thai Pork - Has just been released! I really like this recipe, it is easy to make and it’s tasty & impressive looking!

Meatgistics University - Meat Processing Equipment 206: Advanced Sausage Stuffers - This is a deeper dive into Walton’s Sausage Stuffers where we cover some things that we were not able to in previous videos.

Deli Meat 201: Reforming Smaller Cuts - Here we go over some of the basics and the science behind making 1 large cut of deli meat from many smaller pieces.

What Projects are we looking ahead at?

We are planning to have some 4th of July BBQ’ing videos coming out around the end of June to help give you some ideas to impress people at your neighborhood or family get together!

What’s on our Mind?

This Saturday at 11 am (CST) Austin and I will be doing our monthly livestream. You will be able to see who wins May’s giveaway and get earliest entry into June’s giveaway and sales. We will also be having a few smaller giveaways for some Walton’s Hats! Thos smaller giveaways will be available only to people watching the livestream, so if you want a hat, tune in!

Noteworthy Recent Posts

Dave R posted What to do with lamb short ribs last week. There is some good information on there about cooking lamb, not just the ribs!

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have had;
20 New Users
135 New Posts
23 New Topics

New Products

It’s not a new product but GrillEye just released an update for their Pro Plus that allows you to monitor your BBQ, Grill or Smoker from anywhere that you can get an internet connection! We are doing some testing on it now but this would upgrade this from a really nice monitoring thermometer to an almost essential piece of equipment for anyone doing long low smokes!

I’m looking forward to the deli meat!

Jonathon You might be right about that! LOL

Jonathon Coward, bring it to me

Knife Set Weekly Blog Post - May 1st Livestream Will Have 2 Winners

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We are going to be having a Livestream tomorrow at 4 PM (CST) at waltonsinc.com/live where we will be drawing 2 winners of giveaways. First, we will draw a winner for April’s giveaway which was the Broil King Regal S590 Pro out of the people who have entered through waltonsinc.com/win. Then we are going to allow the people who are watching our livestream to enter to get a 2nd chance to win our Walton’s Ultimate Knife Set and we will announce that winner as well.

As usual, we will also announce May’s Giveaway and the Sales for the month!

Noteworthy Recent Posts

@Curtis-p Asked a question about curing and smoking whole venison backstrap? that started a thread with some really good information and opinions on what to do with a venison backstrap. Worth reading for sure!

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
42 New users
103 New Posts
10 New Topics

New Products

18 inch pink butcher paper this is pink butcher paper that is often used for wrapping and smoking meat. We sold out of the initial run of it but we have more on order and should have it back in stock fairly shortly.

Grinder Meat Weekly Blog Post - Meat Processing Equipment and Coppa

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meat Processing Equipment 205 Maintenance for Sausage Stuffer An in-depth look at how to take care of and replace the gearbox on your Walton’s Sausage Stuffer.

Meat Processing Equipment 206 Advanced Sausage Stuffers More information on Sausage Stuffers that we did not include in earlier videos, including a break down of the full line of Walton’s Sausage Stuffers.

Meat Processing Equipment 207 Advanced Grinding We show you two major factors in the speed and quality of your grind.

What Projects are we looking ahead at?

We have an Eller Climatic MM M100 Dry Curing Chamber in our test kitchen but we have never had much of a chance to play around with it. That is finally changing, we made a “Coppa” recently with Excalibur’s Fig and Spiced Rum Cocktail Rub and it came out delicious. That was a test run and we are just getting ready to do some more testing and we will have a video coming out on that as well in the next few months.

What’s on our Mind?

We are starting to put together our giveaway $ sales for May 2019. If anyone reading this has a good idea on what you would like to see as a giveaway or a sale item let us know and we will see if we can make something work.

Noteworthy Recent Posts

crismccarthy Started the I need a new smoker! post in which he was asking for some advice on what type of smoker he should get on a pretty decent budget, the responses and the pics of deplorablenc1 rjsenk rhjbarney erich52 and Joe Hell setups at home are worth looking at!

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
20 New users
84 New Posts
16 New Topics

New Products

We have ordered new Meatgistics T-shirts and we have expanded our size range so hopefully, there is something for everyone. The design will remain the same but we will now have two colors of shirts available. One will be a Heathered Grey which will be very close to the current shirt and the other will be Burnt Orange.

We also have ordered new hats

The Brand New Weston 6 Tray Dehydrator Plus should be in stock pretty soon here at Walton’s and this should be a great option for anyone looking for a quality dehydrator under $100. It has over 7 square feet of drying space across 6 trays and can be set up for run times up to 48 hours!

Meat Fact of the Week -

According to a report by the USDA, the average American ate an estimated 222 lb of meat in 2018 (those are rookie numbers, we need to pump those numbers up!) when you consider there are approximately 325 million adults in the United States the total amount of meat is 72 billion lb a year! American hunters harvest an estimated 6 million whitetail alone in the US a year, at about 50 lb of meat each deer that is 300 million lb of meat and that is to say nothing of Elk, Moose or Water Fowl. So if you removed just Whitetail hunting that is an additional 400,000 cattle that would have to be farmed to make up the difference. So do everyone, including yourself, a favor and keep hunting and processing your wild game!

Jonathon 😋 yum

Spaghetti Video Weekly Blog Post - Meat Processing Equipment & Spaghetti Sauce

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meat Processing Equipment 203: Meat MIxers & 204 Bag and Casing Clippers. We are finally getting back to shooting and editing episode of Meatgistics University.

What Projects are we looking ahead at?

We have a lot of fun stuff planned in the new kitchen! We are going to do some tests with how to use an oven to start snack sticks, summer sausages and other smoked product at low temperatures so that we can understand what some of our customers are having to do. We are going to do Tai Pork soon which is the dish that got me interested in cooking!

What’s on our Mind?

Everyone on meatgistics has been posting AMAZING photos recently and I spent a few hours the other day taking them and posting them to our social media accounts (Facebooks, Twitter, and Instagram) so keep your eyes out for your pics in the next few weeks!

Noteworthy Recent Posts

akdave Started a Post A-MAZE-N 12 in. Smoker Tube that ended up having a lot of good information in it!

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
65 New users
175 New Posts
21 New Topics

Joe Hell That will be great!

With changes going in this afternoon, I expect to get rid of all the 503 errors. Those errors are due to an excessive load, and all the growth and traffic that continues to happen on Meatgistics. We are getting things transferred to a bigger server, and that should handle things much better!

We should be getting some new features too, as we are upgrading multiple levels in the software!
We are really excited to have everything put in place later today!

Definitely feel free tag me in a post, or send me a chat message if you every see a problem, or just have a question or comment about any functionality.

Thanks!

Weekly Blog Post - Cured Sausage Advanced Classes & Seasoning and Additives

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meat Processing Equipment 203: Meat Mixers - We go over how to break down, clean, and reassemble the Walton’s #20 and #50 lb meat mixers as well as how the paddle-style mixer helps you achieve protein extraction.

Seasoning & Additives 202: High Temp Cheese - A product review of High Temp Cheese as well as some information on when to use what flavor of cheese. In this video, we show the difference in using regular or high temp cheese in your sausage.

What Projects are we looking ahead at?

Seasoning & Additives The Science of Cure - Curing of meat has been around for 1,000s of years but it is only in the last hundred or so that we started to really understand it. We will go over what the functions of sure cure are, how they perform those functions and what the dangers and misconceptions of cured meat are.

What’s on our Mind?

Meatgistics continues to grow in membership and reach, which is great but we also have been pretty relaxed with guidelines and rules on the site. We don’t want to restrict people too much but we will be coming up with a list of Best Practices on Meatgistics. Two important ones will be, no links to external sites (specifically those of our competitors) and treating everyone with respect. I am sure you can understand why we don’t want people linking to external sites and if we find it we will just the link and possibly the post. The second one has not been an issue for us yet, but as we grow we know has the potential to cause problems. A full list of these best practices will be posted at the bottom of the site for everyone to review once they have been completed.

Tools To Improve Your Posts

At the top of the posting page/screen there are a button to allow you to bold text, use Italics

Create some lists with the click of a button You can also use strikethrough to show that something was incorrect in your post. You can [Link](waltonsurl here) to products on our site. You can also use Emojis You can upload pictures with the button that looks like a cloud an up arrow in it. One note here, If it is taking ayou a long time to yupload your images, you can use photoshop to change the size or quality of your photo and that might make the uploading time significantly shorter.
The last button that looks like 4 boxes in a square is to give your post a personalized picture, it will default to your profile pic. An example of this is the W that shows up next to the majority of my posts

Beyond that though you can also use Markdown
Markdown is some simple code language you can use to make changes to your posts. Basically, it allows you some of the functionality of HTML without the need to understand it or the risks involved in it. Here is a list of some basic commands that might help you.

 - This will allow you to post a picture that already lives somewhere on the internet, to find the image address you can right click and hit copy image address and then paste it where it says (image url)
#s Mean something else in Markdown, they control the size of the text that follows, these are also referred to as Headers

1 Hashtag is the biggest 2 Is slightly Smaller 3 Is smaller still And so on and so on

and then the url in between (-). So Habanero Mango Bratwurst

If you want to go crazy you can create tables like the one directly below this, I also posted the markdown to create that code below the table

Name Weight $ Willies 1 lb $ Cheddarwurst 2 lb $$ Habanero Mango 2.5 lb $$$

0_1550695576453_markdown.PNG

As you can see you separate your columns with the vertical line | and on the next line you use : before and after the … to either right, center or left align the column and then just enter your information inside of the | below. It sounds harder than it is!

For more information you can check out Wikipedia here https://en.wikipedia.org/wiki/Markdown

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
73 New users
127 New Posts
19 New Topics

Weekly Blog Post - Tender Jerky Without a Tumbler & Another Live Stream

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Making Tender Jerky With Home Equipment - I was doing some testing using glycerin instead of extra sugar to make tender jerky.
Parksider mentioned that we were lucky to have a vacuum tumbler and most home people don’t. So I did some playing around with ways to try this without a vacuum tumbler or any other commercial pieces of equipment. I tried 3 different methods and 1 of them was clearly better than the other 2.

Cured Sausage 204: Using Different Diameters - We will release this video today or tomorrow. It goes over what different diameters of snack sticks and summer sausages can do for you, or what problems they might present.

Cured Sausage 205 Advanced Thermal Processing - This will be released Wednesday or Thursday of this week. I am very excited about this video, it has some great information on relative humidity and some unique ways of increasing that in your smoker. We also touch on finishing up your product in water to avoid having to fight with the “stall”.

Cured Sausage 206 Advanced Cured Sausage Processing - We will release this either Friday or Monday. We take all the lessons we have used in the earlier stages of this “class” and put it all together to make some excellent Snack Sticks, Summer Sausages and Smoked Sausages.

What Projects are we looking ahead at?

We are going to be working on the Seasoning and Additives 20(x) series for the next few weeks. We’ve already released the Deer & Wild Game Rinse video which was the 201 but we will be talking about High Temp Cheese, Binders, the science of Sure Cure and Less Common Additives in this series.

What’s on our Mind?

We are looking at doing another Live Stream at the end of this month, probably on the 28th or the 1st so that we can draw a winner live as has been suggested here a few times. We will also be taking questions and trying to provide answers and we might even talk about the March Sales and Giveaway.

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
158 New users
98 New Posts
14 New Topics

New Products

Victorinox 8in Bread Wood Handle Knife - Victorinox makes some of the best knives in the business. The knife has 8in Serrated Blade to give you extra slicing power! The Rosewood handle is easy to clean but still provides a secure and comfortable grip. They are made from high carbon no-stain steel so they hold an edge well and can maintain a razor sharp edge.

Weekly Blog Post - Cured Sausage 2nd Level & February Sales & Giveaways

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Cured Sausage 201 Functions of Fat - In this video, we go over what the proper fat content is for Cured Sausages and why it is so important. We also have some tips for people who are looking to use something to replace the fat.

Cured Sausage 202 Using Encapsulated Citric Acid - This video is all about what ECA does for your Cured Sausage. From its bacteriostatic effects to it’s taste, ECA has a lot of different functions.

Cured Sausage 203 Using Cold Meat - We’ve said it before but in this video, we actually give you some examples and reasons for why chilling your beef or pork is a going to give you the best results.

What Projects are we looking ahead at?

We want to be finished with the Cured Sausage 2nd level classes within the next few weeks.

We are also getting our February Sales and Giveaway video ready, which means we will have a winner of the Broil King Baron 420 Grill in the next week or so! If you want one last chance to enter make sure you visit waltonsinc.com/win and click on the daily bonus button.

What’s on our Mind? Noteworthy Recent Posts

mikeihuntr was nice enough to share some photos of his homemade smoker, check out the photos and the post here https://meatgistics.waltonsinc.com/topic/1035/homemade-smoker-first-test-run

Joe Hell continues to show his “foodie” bona vides with his post about Salsa Themes here https://meatgistics.waltonsinc.com/topic/1052/mild-medium-or-hot-for-real-this-time

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
85 New users
123 New Posts
18 Topics

You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

Grinder Maintenance Video Weekly Blog Post - New Year, New Experiments!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meatgistics University Seasoning and Additives: 201-202 We will be releasing a video on Deer & Wild Game Rinse and Hi-Temperature Cheese in the next week or so.

Meatgistics University Meat Processing Equipment: 202-203 We are going to be releasing Maintenance for your Grinder and Meat Mixer where we go over how to breakdown, clean and reassemble these as well as some tips for your grinders.

What Projects are we looking ahead at?

Cured Sausage 201,202,203, etc. I have been running a lot of experiments this week and shooting the results that will be used in Cured Sausage videos to show you guys some simple but effective things you can do to improve your Summer Sausages and Snack Sticks. I also tried out finishing up a Summer Sausage in a Sous Vide Cooker without putting it in a Vac Bag like Parksider does. If I labeled them correctly during my experiment (I am 99% sure I did!) then I am comfortable saying that this is an acceptable way to finish up a thick cured sausage that has stalled, though in my opinion, a bag will give you a slightly superior product.

What’s on our Mind?

The Meatgistics community is growing nicely, as we continue to grow there will be some changes, nothing drastic but we have run into a couple of issues recently that we will have some new guidelines on what Austin or I will be able to respond to. We will make a post with more information when we have it worked out.

Noteworthy Recent Posts

How to Make Venison Hot Dogs has some very good advice on anyone looking to make Venison Hot Dogs (and really any cured sausage) and should be read.

For anyone looking to try something different Tender Jerky has wvhunter1965 trying his hand at making tender jerky, if you are interested in giving it a try to check out or video and article How to Make Tender Jerky at Home.

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
188 New users
124 New Posts
18 New Topics

New Products

Testo pH Meter is a reasonably priced pH meter that will help you in any sausage making endeavor but specifically if you are trying to do a dry aged sausage. This can also assist if you are trying to make a shelf stable product!

Sous Vide Video Weekly Blog Post - Reverse Sear vs Sous Vide and New Years

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Reverse Sear vs Sous Vide - We grabbed a few Wagyu Steaks and cooked one using our Sous Vide Circulator and the other one we did a reverse sear on, which is where you cook the steak in an oven or grill at low temperature first and then sear it at the end. Both methods gave us an steak that was perfectly medium-rare throughout so it comes down to a what you like better!

New Years Sale Video - This is where we announce our New Years Sales (perfect time to use those gift cards) and at the end we show you a collection of our bloopers throughout the year. Some are funny, most of them are just sad though! It is a lot of me just messing up words as I try to talk!

What Projects are we looking ahead at?

Meatgistics University 20(s) are being planned and shot right now. We already have a few shot and a few published and we are shooting a few more right now! This will be the main focus of the new year for us!

What’s on our Mind?

The Livestream was a great time yesterday, we really enjoy those and we will be doing more of them, probably a monthly thing at this point. Anyone who is looking for a way to get their hands on some of that hot honey that we were eating yesterday you can check them out here https://www.facebook.com/maplestreethoney

Noteworthy Recent Posts

gerygaub Had been thinking about smoking an entire Ribeye for a while and he finally went ahead and did it! For anyone not familiar with him he is doing all of this without sight, so next time you think you have things rough just remember there are people refusing to let anything stop them from doing what they love!

Meatgistics Community

Our little community continues to grow at a steady rate. In the past 7 days we have had;
137 New users
105 New Posts
23 Topics

New Products

The Walton’s 8.7 and 12 inch Slicers are here! We played around with them a little on our Livestream yesterday and we had a lot of fun with them! They both did a good job on meat and cheeses and the 12 inch was cutting bologna and the cheese paper thin!

13 Days Video Weekly Blog Post - 13 Days of Christmas and New Years

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We are currently working on Meatgistics University Seasoning and Additives 201: Deer and Wild Game Rinse that will go over the science behind this product and hopefully it will have a pretty cool visual to show you guys the difference between using this and not. It is something I would 100% recommend for anyone who is processing their own deer, elk or whatever at home. Even if the animal has no smell when you are processing it you just never know what is in there so it helps to be safe.

What Projects are we looking ahead at?

Our New Year Sales video is always a favorite of mine to shoot and to watch. We try to make it fun but the best part of the video always ends up being the bloopers from this year that we put at the end. As Austin wasn’t able to take part in as many videos this year the vast majority of the bloopers are me being either stupid or angry at myself!

What’s on our Mind?

My diet has been slipping the last couple of weeks (months) and I think it is the Holidays but I’ve cleaned up my diet in the last 3-4 days and I already feel so much better. This is really a great example of the old saying “you are what you eat”, I have more energy, I’m thinking more clearly and my sleep and workouts have seen a serious improvement. I am going to try to keep this going through the Holidays so I can hit the ground running in the New Year!

Noteworthy Recent Posts

I’d recommend anyone who wants to take a look at an excellent example of how to take your homemade sausage making to the next level read I’ve never been a big fan of cheese pizza… by Joe Hell. He took Excalibur’s already excellent Supreme Pizza Bratwurst and made some serious “Foody” additions to it. All around an excellent post and it made me very hungry!

Also, I know we are getting to a point in the year where lots of people are adding things to Christmas lists for the family. For anyone looking to take on the project of building your own walk-in cooler check out this post that has some good pictures and some instructions by both Parksider and 1general.

Meatgistics Community

Our community continues to grow at a nice steady rate. In the past 7 days we have had:
156 New Users
143 New Posts
28 New Topics

So keep it up guys, you are all doing a great job sharing information, asking questions and helping each other out!

New Products

Walton’s 12 and 8.7-inch meat slicers are almost here. As soon as we get these new items in stock we will test them out and make them live on the website. Our hope is that these will be a good economy plus style grinder that will allow everyone to make deli meats at home. We are also probably going to do something with one of them during the livestream on the 17th. The current plan for that is to start it a 2 pm (CST) and go until you guys don’t have anymore questions.

Jonathon Patience is something I have little time for. lol

Deer Back Strap Video Weekly Blog Post - Venison Back Strap and Bone Marrow

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Venison Back Strap - We had some luck here and we got some venison backstrap to play with! If you watched the live stream the other day you saw Austin admit that he loved the backstrap that I made and to get Austin to admit that you know it had to be good! I injected it with a soluble seasoning and rubbed it with one of my favorite rubs! Check out the video and the post that will be coming shortly!

Bone Marrow Will it BBQ? - We actually shot this a while ago and are finally done editing it and ready to release it! We broiled some bones with Bone Marrow in them, then took the bone marrow out and spread it on some bread. I was pretty surprised at the results, it was at least as good as any butter I have ever spread on bread.

What Projects are we looking ahead at?

Our 13 days of Christmas Sale is the next big video we have to shoot and edit and we have to do it quickly because before you know it Christmas will be here. We will be releasing the video on the 5th or 6th which would end the sale on the 17th allowing anyone who places an order on the last day to still receive their order before Christmas!

We are also continuing to plan out the second phase of Meatgistics University. We are going to be releasing this videos as we shoot and edit them, not in one huge drop as we did for the first “classes”.

What’s on our Mind?

Austin and I did a marathon live stream yesterday that left us both a little wiped out but also with a really good feeling about how it went. We are going to be doing another similar Live Stream (though not 5 hours long) on the 17th for our final day of 13 days of Christmas. Make sure you come prepared with some of your meat processing questions and we will do our best to answer them!

Jon and Austin Video Weekly Blog Post - Another Livestream and ThanksBlackMonday!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

ThanksBlackMonday Livestream! - Jon and I will be doing a very long Livestream this Monday (Monday the 26th at 12pm CST), also known as Cyber Monday! We will be answering questions from users and announcing some special sales that are not in our ThanksBlackMonday video. A lot of these sales will be “Flash Sales” so we will either announce how many we are putting on sale and once that quantity has been sold it will end, or we will be putting items on sale for a certain amount of time! Some of these sales will be significant so make sure you tune in on Monday! We will have a link to the video on the waltonsinc.com main page to make it easy to navigate to.

What Projects are we looking ahead at?

We will be working on the more advanced videos of the Meatgistics University section after Thanksgiving. We are going to try to start releasing these at a rate of at least once a week so we can keep new information up there for you guys!

What’s on our Mind?

We hope everyone has a wonderful Thanksgiving and that you get to visit with family, friends and loved ones and enjoy the day!

New Products

While the Chocolate Chili Bratwurst Seasoning is not exactly new it is a newer seasoning and it does not get the attention it deserves! With pork has a taste that is very similar to a Mexican Mole Sauce! If you are looking to try something new around the Holidays give this stuff a chance!

ThanksBlackMonday Livestream - November 26th at 12pm CST

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Weekly Blog Post - PreThanksgiving & Specialty Sausage

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

We just released our Pre Thanksgiving Sales that will be good through Friday so you should absolutely check that out. You will also see that we have reduced shipping on orders over $5 all week.

ThanksBlackMonday - This is the “fun” video that we do every year! This year we split it into thirds so the first round of sales will be good from 11/19-11/26, the second round starts on Black Friday (11/22) and ends on Cyber Monday and the third round is Cyber Monday only!

Specialty Sausage 101 & 102 - In these two videos we will be going over specialty sausage as a category and then showing you detailed steps on making Lebanon Bologna. Ours came out amazing so if you are planning on making any this year watch the video for some tips on how to make a delicious Lebanon Bologna!

What Projects are we looking ahead at?

Specialty Sausage 103: Landjaeger - We made Landjaeger or a version of it at least! It came out tasting excellent but the appearance wasn’t exactly what we were going for, for more details keep an eye out for this video in the next few weeks.

Specialty Sausage 104: Blood Sausage - We haven’t made this year and it is going to have to wait until at least after Thanksgiving but hopefully we will get to it soon! We are excited about this as it’s a true odd-ball in America and we want to see if we can make some improvements to it!

What’s on our Mind?

It is almost Thanksgiving time and I’m going home for the first time in years! Like everyone else, I am excited to see family and friends and eat delicious food! Don’t forget to take a few minutes this Thanksgiving to really concentrate on what you are thankful for. For me, a huge thing I am thankful for is this job, I really love what I do here! I mean, who wouldn’t love talking, filming and answering questions about meat processing all day!

New Products

The Talsa K50 Bowl Chopper and the Talsa K80 Bowl Chopper are two brand new choppers from Talsa. These are large commercial pieces of equipment that allow you to do everything from a rough chop to an emulsification of your meat products. Either of these machines will work on everything from pulled pork to hot dogs!

Fried Bologna Sandwich Weekly Blog Post - Specialty Sausage & The Budweiser Big BBQ Show

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Meatgistics University - Specialty Sausage 101, 102 & 103 - These will be an overview of Specialty Sausage, How to Make Lebanon Bologna and How to Make Landjaeger. The Bologna and the Landjaeger both came out excellent, we are in the process of trying to make Blood Sausage as the 104 for that section!

What Projects are we looking ahead at?

We are looking forward to the 20(x) videos for all of the categories. These videos will focus more on the science behind why we recommend doing things the way we do as well as tips, tricks, and additives for making better products. Generally these processing videos are going to be pretty long, we might cut some of that time by not showing the basic processing tips but at the same time I would like people to be able to watch the 20(x) processing videos and not have to watch previous videos to be able to make high-quality products!

What’s on our Mind?

I was scheduled to call into The Budweiser Big BBQ Show, which is a weekly show where they talk about BBQing. It was a nice visit where I talked about some of the science behind smoking meat and I talked about you all as a community as well. So if you want to listen you can head on over to their Facebook page (https://www.facebook.com/thebigbbqshow/) or http://www.extraordinarybbq.com/the-big-bbq-show/. It was a good time and they seem like some pretty good guys!

New Products

We’ve got two new Sausage Seasonings coming in from Excalibur. First, the Salsa Brat and gadahl was looking for a recreation of a Sausage they had while on vacation so we found the Hawaiian Sausage Seasoning to see if that will work! As soon as we get those in stock I will be making them and see what they taste like and I will let you all know. I am especially excited about the Salsa Brat, I can just imagine how good it would be with Chicken Thighs!

Octopus Video Weekly Blog Post - November Giveaway & Sales and Octopus!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Will it BBQ? Octopus! - This should be ready for release in just a few days, just like our Squid Video we will have a short and long version of it as close to 10 minutes of Austin and I trying Octopus might not be what everyone wants to see but there are some funny/interesting moments in what ended up on the cutting room floor.

November Giveaway & Sales - We have the November Giveaway & Sales shot and ready to go live on the first of the month. November is our big sale month, we have the normal November Sales, then we have the Pre-Thanksgiving Sale and then our Huge “ThanksBlackMonday” Sale Video where we announce our Thanksgiving, Black Friday and Cyber Monday sales. This video is almost always a “funny” one from us and I think we have some great ideas for this years so keep an eye out for that!

What Projects are we looking ahead at?

We are working on finishing up the introductory Specialty Sausage section of Meaygistics University. It will be a 101 - What Is Specialty Sausage and then we will be making Lebanon Bologna, Landjaeger and Blood Sausage! The Blood Sausage might be a little later than the others as we are having a little trouble with sourcing what we want for ingredients but it shouldn’t be too long!

What’s on our Mind?

Thanksgiving is right around the corner and that means remembering everything we are thankful for and one thing I am always thankful for is our awesome servicemen and woman. Steak for Troops is a program that the All-American Beef Battalion organizes that provides troops, who are going to and coming back from a deployment, with a tasty steak dinner. Check out their website HERE or you can help support them by buying some of their awesome Superior Steak Seasoning, when you buy a bottle of this we donate a portion of the proceeds to this worthy cause!

New Products

Pro-Cut #12 KG-12-SS Meat Grinder is a brand new grinder from Pro-cut that features a stainless steel construction, a 3/4 hp motor, an oil-bathed steel gear transmission uses no belts or pulley. This is a great grinder for anyone looking for a home processing grinder that will last long enough to pass down to your children. Don’t let the fact that this is a #12 fool you either, Pro-Cut specializes in commercial level equipment so this thing will grind through your deer, hog, elk or anything in no time!

Weekly Blog Post - LiveStreaming & Meatgistics University!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Austin and I are going to be doing a little mid-month giveaway on a Livestream! We are aiming for Monday, October 22nd right now, this Livestream will include a giveaway, some steep discount codes for a few lucky customers, some free merchandise for everyone and a coupon code for everyone who watches! We will also be using this video to introduce Meatgistics University and to answer any of your questions and talk about a few recent customer questions on the community section of Meatgistics.

What Projects are we looking ahead at?

The introductory classes for Meatgistics University are all shot and being edited now, so we are going to start in on the more advanced videos. These videos will focus more on the science behind meat processing as well as some advanced techniques and tips for making the best homemade products!

What’s on our Mind?

Has anyone tried retired dairy cow? I saw something a few weeks ago that said that retired dairy cows had a similar flavor and even texture to Wagyu beef. They had to be cooked a little differently and it was dependant on the Dairy Cows being grass-fed only for the last 6 months but this is incredibly interesting to me! I am going to try to source some retired dairy cow meat and compare it to some Wagyu.

New Products

Tubed Hog Casings 35-38mm and Tubed Hog Casings 38-42mm will be back in stock shortly! This is great for anyone wanting to make larger diameter sausages out of natural casings. Tubed Casings can be a big time saver as they are easier to clean and load onto your stuffer.

Wow! That sounds pretty cool! I’ve never really relied on our product being shelf stable we’ve always refrigerated it other than throwing some sticks in a bag for a hunt or tailgate party. This may launch us into retail! Getting ready to install the walkin cooler, concrete gets poured tomorrow

Squid and Octopus Weekly Blog Post - Octopus and Squid, Vacuum Packing

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.

What Projects are we looking ahead at?

We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!

What’s on our Mind?

Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.

New Products

22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.

O Boy!
My wife goes here we go again, that time of the year.
But I did tell her things are going to be different this year, as this year everything is coming from Walton’s.
She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year.

I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!

Reverse Sear Video Weekly Blog Post - Best Way to Cook Wagyu Steak

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Wagyu Steak Cooking Test - We took two relatively inexpensive Wagyu Flank Steaks and Sous Vide one and Reverse Seared the other. We weighed them both before and after cooking to see which one retained more of its moisture, I was surprised and pleased with the results of that. In the video, I go over taste, appearance, and texture and declare a winner, the decision is final and no appeals will be heard!

It’s going to be a little while until we release any new videos aside from the Wagyu and a few Will it BBQs that we have stored up. All of our efforts are aimed at getting Meatgistics University ready before the busy season. Ideally, we will release the entire run of beginner classes for all categories at the same time.

What Projects are we looking ahead at?

It is all Meatgistic University all the time right now, aside from a commercial we are shooting for Walton’s Inc all of our time has been spent planning, writing scripts and shooting these videos. We REALLY hope you guys like this reorganization, the early classes might be a little overly simplified for some of our more experienced users but we have some really cool ideas for later episodes!

What’s on our Mind?

This is one of our last weeks with Ali at waltonsinc.com. If you guys have looked at a certain shot on meatgistics, or any of our social media accounts and thought it was neat or well done there is a 90% chance she took it, she is going to continue helping us remotely but it will be different without her in the office. She will be greatly missed but will certainly go on to do excellent things in the near future!

BBQ Smores Video Weekly Blog Post - Weston Multi-Layered Press and BBQ'ing Smores

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores!

Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job!

What Projects are we looking ahead at?

PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience.

The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up!

What’s on our Mind?

How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat!

Weston 6 Tray Digital Dehydrator Dehydrator Compact Digital Kitchen Scale Digital Scale

Bone Marrow Video Weekly Blog Post - Smoking Cashews and Beef Bone Marrow

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Will it BBQ? Bone Marrow - We took some beef bones and put them in our Grill/Smoker combo for 15 or os minutes at high heat. We then removed the marrow from the bone, chilled that added our favorite seasonings and whipped it up into a buttery spread. We then put them on some bread, it was better than any butter I’ve ever had!

Will it BBQ? Cashew Nuts - We cold smoked some cashews with a few different seasoning shakers. Since Cashews are nice and creamy we decided to cold smoke them to not lose any of that creaminess. The video should be coming out shortly!

What Projects are we looking ahead at?

Bone Marrow Burgers. This started from the the meatgistics user Denny when he asked what a good ratio of bone marrow would be to use when making burgers. We made a few different burgers with a some different ratios and picked our favorite.

What’s on our Mind?

I love cooking chicken in my crock pot at home but it can sometimes dry it out. This weekend I used the General Tso Marinade and cooked my chicken up to 180° to make it easier to shred but that also dried it out. Well I saved the juice that was left over in the pot, added a little bit of cornstarch to it in a pan and cooked it down and now I have a delicious easy General Tso Sauce to add to the shredded chicken. Delicious and easy!

New Products Broil King Baron S590 Baron S590 Weston #32 Butcher Series Grinder #32 Butcher Series Grinder

CheeseVideo Weekly Blog Post - August Sales/Giveaway, Bacon Jerky & Instagram

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Hi-Temp Cheese - We are releasing a new video on our cheeses with information on why you should use it vs regular cheese, what flavors we have available and what combos go well with particular flavors. It should be a useful video for anyone looking to add some extra taste to a brat, summer sausage or snack stick!

Bacon Jerky - Everyone loves Bacon and everyone loves Jerky right? Well at least everyone who is reading this blog probably does. So we are going to be making some bacon and then reseasoning it and dehydrating it for some Bacon Jerky!

What Projects are we looking ahead at?

We are getting ready to film our August Giveaway & Sales Video and this is a big one! The giveaway will appeal to almost anyone and the sales this month are some of the biggest we have done so far this year so definitely watch for that video to come out at the beginning of the Month.

What’s on our Mind?

Is Bratwurst the perfect food? I just made 18 lb of brats to bring to a weekend camp vacation. We ate them the first night as dinner and since I made them, they were phenomenal. I made 6 lb each of Inferno Hot Bratwurst Seasoning, Philly Cheese Steak Bratwurst Seasoning and Supreme Pizza Bratwurst so there was something for everyone. We ended up not being able to figure out where we wanted to eat lunch the next day so I suggested leftover bratwurst. So we had them for lunch and even unheated the next day with and without buns they were still great. Then, that night the boat had some issues with the dock at the restaurant we were going to eat at so it was back to the camp for Bratwurst again! All in all 3 of us (my wife is a vegetarian) ate 36 brats over the course of three meals and they never disappointed!

New Products General Tso Marinade General Tso Marinade 105mm X 20"Textile Casing 105 mm x 20 in Textile Casings

VP 215 Weekly Blog Post - Linking Sausage, Maintenance for the VP215

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those!

Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done.

What Projects are we looking ahead at?

We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited.

What’s on our Mind?

There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have.

Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there!

New Products

General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website.

American BBQ Systems Pit Boss Pit Boss Broil King S 590 S 590

Bratwursts Weekly Blog Post - AAMP, Being Creative With Seasoning and Bad Plates and Knives

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Being Creative With Seasoning - A question we get a lot is can I use either Snack Stick or Jerky Seasoning to make Bratwurst and vice versa. While there are a few things to keep in mind while doing this the answer is absolutely! In this video we use both a Jerky and a Snack Stick Seasoning to make some delicious Bratwursts. Also, we use shakers for all sorts of things other than their intended purposes, just because something says it is for Wings doesn’t mean it won’t be incredible on Pizza or Popcorn. Don’t be afraid to sprinkle a little (or in my case a lot) onto some of your favorite non-meat snacks.

What Projects are we looking ahead at?

The American Association of Meat Processors (AAMP) convention is July 19th-21st and this year it is Kansas City. AAMP is a great resource for small to medium sized processors and the convention is a great place to attend Educational Sessions and to meet other people in the industry. For more information check out this website http://www.aamp.com/event-calendar/convention/.

Walton’s Inc at AAMP

As a top-tier Legacy Sponsor Walton’s will have a fully staffed booth to answer any questions about our products and services. Being a member of AAMP comes with all sorts of advantages and if you haven’t joined already you can become an AAMP member HERE. Make sure you include Walton’s Inc in the “Sponsored By” section and tell them you read about this on the meatgistics blog!

New Products

Super Bind is a new binder from Excalibur that combines Potato Starch and Carrot Fiber. I think everyone who reads meatgistics knows how much we like carrot fiber. Carrot Fiber can hold up to 26 times its weight in water and is allergen free. It also imparts no noticeable taste or texture as far as we have noticed. The potato starch is a great addition as it is at its peak for accepting moisture at the same temperature (145°F) that meat starts to expel most of its moisture, making it the perfect choice for snack sticks, summer sausage or anything else you would smoke at lower temperatures. These two together in the same product gives you the best of both worlds.

What’s on our Mind?

Before you start any processing project that is going to require you to use your grinder make sure your plates and knives are in good condition. Here is a picture of what a bad plate and a bad knife look like. You can see on the plate that it has been eaten away where the knife rubs up against it. If you see a ridge on the edge of your plate you should order a new one or send them in to us and we will sharpen them, when possible, for a small fee. The picture of the knife shows some waves in it, this will cause the knife to cut unevenly. When they are in this condition they shouldn’t be used or you run the risk of metal shards in your ground meat! Not all plates and knives are designed to be resharpened but many are, if you have questions on if you plate or knife can be resharpened contact our customer service department at 800-835-2832. Sharpening plates is generally less expensive than buying a brand new one every time they go dull!

Damaged Plate Eaten away plate Damaged Knife Wavy Knife

Ground and Formed Jerky Weekly Blog Post - Ground and Formed Jerky and Himalayan Salt Grilling Slabs

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

Himalayan Salt Grilling Slabs What Videos are being released soon?

Himalayan Salt Grilling Slabs - Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt Slab is 8" x 8" and is 1.5 inches thick.

Ground and Formed Jerky - The simplest definition of Jerky is just meat that has been cured and dried. There are many different ways to make and process jerky the most common being sliced whole muscle or restructured jerky. I am going to be making a restructured jerky using a Grinder, like the Walton’s Kitchen #8 Grinder, a meat mixer, a Walton’s Stuffer with the All-Around Jerky Maker and a smoker to cook and dehydrate it.

What Projects are we looking ahead at?

We are putting together a chart for Jerky, Snack Stick and all types of Sausage Seasonings that will give the weight and measurements such as Cups, Tablespoons and Teaspoons for 1 lb and 5 lb batches. This way if you are not making the entire batch you can quickly reference this chart and even if you don’t have a scale that will measure in fractions of ounces you will know how much seasoning to use. We chose 1 and 5 lb sizes to allow people to find any amount easily, if you are making a 12 lb batch just use 2 of the 5 lb and 2 of the 1 lb amounts!

What’s on our Mind?

As I am measuring out all these seasonings it has reminded that we have a crazy amount of variety of flavors for Brats and Snack Sticks. One question we get asked often is if it is okay to use a Brat or Snack Stick seasoning to make Jerky or vice versa and the answer is pretty much always yes! There are two things to keep in mind though, if you are using a Bratwurst Seasoning to make Jerky then you need to purchase extra cure as the Bratwurst Seasoning will not include the necessary package of sure cure. The same is true the other way around, if you are making a Brat from a jerky seasoning then you do not need to add the sure cure package. The second thing to know is if you are using a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste than you might be used to.

Homemade Tomato Basil Bread Video Weekly Blog Post - Perfectly Cooked Pheasant and Delicious Homemade Bread

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!

The Best Way to Cook Pheasant Video What Videos are being released soon?

Homemade Sundried Tomato Basil Bread - We were not even planning on doing a video when we made this, it was just so we could have some fresh bread but it came out so good that we decided we needed to do a short video!

How to Make Homemade Salami - We decided to put our Salami Seasoning (and Jon) to work and show you guys how to make great homemade Salami. Now, this isn’t a Dry-Cured product but a Salami that will resemble Summer Sausage in texture.

What Projects are we looking ahead at?

We are working on a new organization for Meatgistics that we hope will help anyone visiting our site learn how to make great homemade products. This will be structured in a Class schedule with the 101, 102, 103, etc. classes being basics and the 2 classes being more advanced. Our goal here is to have something for everyone, the absolute newbie meat processor can learn the basics without getting lost and the advanced processor can learn new tips and tricks and the science behind what they are doing.

What’s on our Mind?

I want to smoke a pork loin today with the Cyclops Greek Marinade and I did not start it last night. This is not technically a soluble seasoning so I put the amount I needed to inject in our Weston Pro Series Blender and let it run for a few minutes with no liquid. I then added the required liquid and let it run again to mix it all up and injected into my pork loin. Not sure if this will work with every seasoning but it might make injecting non-soluble seasonings an option.

New Products

We just got our new Grilleye Pro Plus in stock! This thing looks like it is going to be a lot of fun to use and I am testing it out this week. As soon as I have everything I need I will get a product review uploaded and released on youtube.

Spirited Seasonings Jamaican Jerk Rum Spirited Sauce Ground beef and rice with Jamaican Jerm Rum Spirited Sauce

We have tested all of the other sauces in Excalibur’s Spirited Line, the last one to review is Excalibur’s Jamaican Jerk Rum Spirited Sauce. The ingredient list of this sauce is pretty amazing, we have all the seasonings you would expect to see with a Jamaican themed sauce or marinade as well as apple cider vinegar but most importantly it has Dark Rum added in! I am hoping that you can really pull some rum flavor out of it as I love a good dark rum.

I played with a few different ideas on what this would be best on and eventually decided to just keep it simple and marinate some ground beef and cook that with rice. I vacuum packed 2 lb of ground beef with about half of a bottle and let it sit overnight to let it suck up some of the flavors. I cooked it in a pan with a little bit of onion and I mixed it with the rice.

As soon as you open the bottle you can smell a really mouth watering mix of spices. The ginger, allspice and scotch bonnet peppers give this a wonderful aroma. The taste was great, you can taste all of those spices as well and it has a hint of vinegar and you can taste a little of the papaya as well. The Dark Rum was present in the taste but it could have been stronger in my opinion but for most people it would probably be just about right!

So my final rankings of Excalibur’s Spirited Sauces would be Mango Moonshine (best used on fish), Kentucky Bourbon Sauce (great on grilled chicken) Jamaican Jerk Rum Sauce, then the Spicy Red Vodka Sauce (great on pasta) and then the Red Eye Moonshine sauce which was still good, it just wasn’t great on Bison.

This also would have worked wonderfully for an easy to make Jamaican Jerk Patty, if you have the time and skill to make the tortilla like covering for it.

Shop waltonsinc.com for Kentucky Bourbon Spirited Sauce Shop waltonsinc.com for Jamaican Jerk Rum Spirited Sauce Shop waltonsinc.com for Red-Eye Moonshine Spirited Sauce Shop waltonsinc.com for Spicy Red Vodka Spirited Sauce Shop waltonsinc.com for Mango Moonshine Spirited Sauce

Jamaican Jerk Rum Spirited Sauce Red Eye Moonshine Sauce Kentucky Bourbon Spirited Sauce Kentucky Bourbon Spirited Sauce

Frying Sweet Potato Spiralized Potato Homemade Sweet Potato Fries

It's a Fry-Day Friday! Ali and I put a sweet potato through a spiralizer and then fried it in peanut oil and seasoned with two of our favorite shakers! Post your questions or comments below.

Spiralized Potato Homemade Sweet Potato Fries

Instructions
Wash your sweet potato thoroughly, making sure to remove any dirt from the skin. Spiralize your fries into long strings and then cut into desired length. Heat up peanut oil in pan, occasionally dropping small pieces in until the fries float at the top and sizzle. Depending on the size of your pan you might have to do this in a few batches. We did one full potato and with a normal sized pot we did it in two batches, though we should have split it into three.

We seasoned one batch with Excalibur’s Signature Pork Rub and the other with Ultimate Steak and Roast Rub! They both came out great, the Signature Pork Rub had a little heat to it which was nice but the Ultimate Steak and Roast Rub did a better job of adding a taste to the fries instead of dominating the taste. So once again, Ultimate Steak and Roast Rub was the winner!

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Shop waltonsinc.com for Signature Pork Rub Shop waltonsinc.com for Ultimate Steak and Roast Rub Subscribe to WaltonsTV on YouTube Collagen Casings 32MM Fresh Collagen Walton's #22 Processing Grinder Walton's #22 Processing Grinder

steak and roast rub Seasoned Steak #UltimateGoesGold

Excalibur's Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best. Learn how get your free Excalibur Ultimate Steak & Roast Shaker!

Get Your Free Shaker

Excalibur’s Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best.

To celebrate its Gold Label status, we’ll be giving away a free shaker of the Excalibur’s Ultimate Steak & Roast Rub to anyone who orders $25 or more at waltonsinc.com until March 31st, 2018. Simply use the coupon code ULTIMATE18 in your shopping cart to automatically add a free seasoning shaker on any order over $25!

Post for 10% Off Coupon

Then, once you get your Ultimate Steak & Roast Rub or if you already have a shaker, you can share a picture, video, or recipe using Excalibur’s Ultimate Steak & Roast Rub and Walton’s will give you another 10% off your next order at waltonsinc.com. To get your 10% off coupon, simply visit waltonsinc.com/ultimate and choose 1 of 4 ways to share your entry. You can share a picture of the seasoning or recipe on Facebook or Instagram and tag the post with the hashtag #UltimateGoesGold, or you can upload a video of a recipe using Ultimate Steak & Roast Rub to YouTube, or you can post a photo and recipe on the Bragging Board on our Meatgistics website. And, if you share a photo, video, or recipe, we just might feature you in future content from Walton’s as well! Entries will be accepted for a 10% off coupon until April 30, 2018. 10% off coupons will be valid until May 31, 2018.

Versatiliy

Ultimate Steak & Roast Rub is good on so many more things than just meat! We use it on many different vegetables, hard boiled and scrambled eggs and even as a salad dressing! What have you used it on that we might not have tried yet? Let us know!

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Meat Hacks: What is the Hottest Bratwurst Seasoning?

Learn which of our Bratwurst Seasonings are the hottest with Walton's and Meatgistics. Plus learn how much Xtra-Hot Ground Red Pepper you should use to add some spiciness to your meat snack. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

Which Bratwurst Seasoning is the Hottest?
Austin and I were talking about Bratwurst Seasonings and the subject of which was the Hottest one came up. As usual, we disagreed on the correct answer! He thought that the hottest was the Habanero Brat Seasoning and I thought it was the Inferno Hot Brat Seasoning. It seemed like a good excuse to make up some Bratwurst so we took some Ground Pork that we had ground up already from a Untrimmed Pork Butt. To see how hot we could get it we added some of our new Ghost Pepper Hi-Temp Cheese ! This stuff is nothing to be taken lightly, it is very hot all by itself!

Since we were already making some hot bratwurst we decided to check to see how much of the Xtra Hot Ground Red Pepper should be added to a Bratwurst (or other meat snack) to add a good amount of heat. There are two different usage recommendations on this, the first is 0.5 grams of this Red Pepper per 1 kilogram (2.2 lb) of meat, the second is to use 3 oz (85 grams) of the seasoning to 100 lb of meat. So we made up two different batches of Blue Ribbon Brats with the two different amounts of the Xtra Hot Red Pepper to find out which one gave us a better product. Both of these gave a good amount of heat and our recommendation is if you really like things spicy go with the 3 oz to 100 lb of meat and if you aren’t sure then start at the 0.5 grams per kilograms and work out exactly how much you want from there!

Watch the video to find out which Bratwurst was hotter!

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Meatgistics: Rib Competition

See who wins in this head to head to head battle of Austin, Jon and Ali! The competition this time was who can make the best St Louis Style Ribs. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below.

Ribs

So we have a few Rib videos recently showing you our favorite way to do ribs and an experiment where we tried cooking them in a crockpot with Dr Pepper! We started talking about different techniques so we decided it was time to do a competition to see who could make the best ribs! The only rule was that we would not use any sauces, everything had to be a rub or a marinade.

Austin decided to use Smokehouse BBQ Marinade as a marinade for his ribs, vacuum pack them and let them marinate overnight. Then he rubbed them with some mustard and sprinkled on a large amount of Smokehouse BBQ Rub. He then smoked them at 225° until they reached around 190°.

Ali decided to use Butter Flavored Seasoning & Marinade as a marinade for her ribs, vacuum pack them and let them marinate overnight and rubbed them with Texas Style Rump Rub. She then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil then she rubbed them with Hot Pepper Bacon Jam and smoked them for 2 more hours.

Jon decided to not use an actual marinade for his ribs, but instead use the St Louis Rump Rub and add some water and Cold Phosphate to try to get them to stay juicy and marinade them overnight in a stark bucket liner. Then he rubbed them with some more St Louis Rump Rub. He then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil with butter and brown sugar and smoked them for 2 more hours.

We then let the employees here at Walton’s decide the winner with a vote. Check out the video to see who won!

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Reverse Sear Ready for the Oven Cooking a Great Steak without a Grill

Learn how to cook a great steak even if you don't have a grill or a traditional oven. We reverse seared a Rib-Eye with just a toaster oven and a hot plate.

Process

We have done a few posts and videos on some of the best ways to cook steaks. All of those assumed that you had easy access to a grill or at least a conventional oven but that’s not the case for everyone so Ali and I decided to see if we could cook a good steak with just a toaster oven and a hot plate.

First we took the steak out of the fridge 30 minutes before we were ready to cook and rubbed it with Ultimate Steak and Roast Rub. We put some tin foil down to keep the steak slowly cooking in its juices and to make cleanup easier!

Pink all the way through

This wasn’t a terribly thick steak so we set the toaster oven to 200° and cooked our steak for 35 minutes until the steak got to 125° internal temperature. I used the Grilleye Bluetooth Thermometer to monitor the temperature. The toaster oven worked beautifully during this stage, it gave a nice even heat just like a normal oven would have.

Next we took a cast iron pan and put it on our hot plate. We used a thermometer to check the hot plate and it got up to 650° but we could not get the cast iron plate about 450°. We put a little bit of vegetable oil in the pan and some butter on top of the steak to let it cook down over it. They cooked for about 1 1/2 minutes a side. The fact that we couldn’t get the pan above 450° was probably the reason for the steak not having as nice of a crust as we would have liked.

We set the steak under tin foil for 5 minutes to “nap” it keep the steak as juicy as we could

Reverse Sear

The reverse sear worked nicely with this limited equipment. We got a nice even pink throughout, the only thing that was an issue at all was the crust on the steak. Since we could not get the pan hot enough the crust never developed as well as it should have. If we were to do it again I would have given the pan longer to get up to heat.

Taste

The taste was great, even without the crust I normally like. The steak we used was a little fattier than normal but the combination of a Ultimate Steak and Roast Rub, the Reverse Sear and the Pan Sear made for a delicious finished product! So, there ya go, even if you don’t have access to a grill or even an oven and a stovetop you can still make a great tasting steak at home!

Other Notes The pan not getting hot enough also seems to have made the butter standout more in the taste. It was a nice taste but not something I would usually aim for. Subscribe to WaltonsTV

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Cheesecake Sushi Cheesecake Sushi

Ali and I found out we had some leftover cheesecake and smoked salmon that we had no plans for. So we immediately started thinking of ways that we could eat it for “work” purposes. We decided to form the cheesecake into ovals and then roll them in seasoning and top it with the smoked salmon! Salmon and Cream Cheese go together so why not this?

cheesecake sushi

We decided to try 4 different seasonings with this, we decided on Cinnamon Toast Shake, Garlic Romano Wing Shake, Butter Garlic Rub and one of my favorites Wild Game Seasoning.

Our thought process was that the Cinnamon Toast would go so well with the cheesecake that the salmon would hardly even enter into it. We were right, this was by far the best one. The sweetness of the Cinnamon Toast Shake and the Cheesecake went together perfectly and the Salmon added a nice texture and a faint after taste.

The Wild Game was pretty good in my opinion and Ali somewhat agreed, I may or may not have made her put on too much seasoning in my enthusiasm for this. The Sugar from the Wild Game helped a lot but even I will admit that with both the salt from that and the salmon overpowered the cheesecake.

Next was the Garlic Romano and while I do like this seasoning it was not very good for this purpose. We thought the Garlic would bring out the cream cheese in the cheesecake but we were wrong, very wrong! If you want to try something great with this seasoning make some popcorn, melt some butter on it and then sprinkle this on top, it’s amazing.

Looking back at it I should have seen this one coming, I didn’t though because Butter Garlic Rub has never let us down! This was a bad use for a great seasoning. Want to make some chicken, veggies, pork or anything else on the grill? Use this seasoning, do NOT mix it with cheesecake though…seems so obvious looking back it!

CheeseCake Sushi The seasoning, cheesecake and salmon Ready to Eat! Cinnamon Toast Shake Cheesecake

Coupons & Savings (Coupon Code: FB15)

As a special thank you to our Meatgistics followers we have a special 15% off coupon! Starting today and going through September 8th, use the coupon code FB15 at waltonsinc.com to save and extra 15%! Coupons not valid on sales items and only up to $50 in savings

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American Flag National Chicken Wing Day! Hey Guys this is Jon from Waltons TV and happy National Chicken Wing Day!

This Saturday the 29th is National Chicken Wing day so I am going to show you an easy way to get restaurant quality wings without making a mess in your kitchen. We are going to need wings, seasoning Vegetable or peanut oil, and a pot we don’t care too much about as its going on the grill!

I am using two dry seasoning, Garlic Romano and Hot Buffalo Wing and two sauces, Smoky Habanero Chipotle and Sweet Honey Orange.

Hot Buffalo Wings

You want to make sure you coat the wings really well with seasoning before you do anything, I am coating them all over and then vac packing them and letting them marinate overnight.

Turn your grill and put your pan with your oil in there and get the oil up to 375 and let them cook for about 10 minutes. The nice thing about this is that we just close the lid so if it spits its not going anywhere or burning the cook!

So once they are cooked we are going to take them out and let them drain on paper towels. A lot of people just serve them as is or re-season and serve and at this point that’s a mistake. What you want to do is get the seasoning you marinated them in and then simmer the wings in that seasoning for another 5 minutes at least. For the dry seasonings I used I am adding 1 table spoon of butter and 1 tablespoon of white vinegar as well, for the sauces I am not adding anything….maybe Ill add a little butter because, why not?

The wings turned out excellent! I fried them for about 10 minutes each batch and cooked them to about 170 so they would be a little crisp. Keeping the oil at a steady temp was challenging but you can do it, just have to play with the grill temp to make sure it is in the 375 range!

So make some wings tomorrow to celebrate national chicken wing day, it’s fairly easy and doing it on the grill means no mess in the kitchen!

Extra Fine Smoking Chips Alder, Apple, Hickory or Mesquite Smoking Chips Ready to Eat! Smoky Habanero Wing Sauce

Meatgistics: Which sharpener should you be using in your Kitchen?

Learn about some differences in knife sharpeners and which one you should be using in your kitchen. Learn about the Hexarmor NXT cut resistant glove, save 15% on your next order with coupon code MEATGISTICS18. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

Watch the video to see our latest Meat Hack or read more about it here:
https://www.youtube.com/watch?v=LWpOa4btywQ

Product Spotlight

For our product review we have the Hexarmor NXT cut resistant glove. A lot of cut resistant gloves are bulky and make it awkward to handle a knife for long periods. The Hexarmor is nice and thin so I can retain full range of motion and dexterity. It has additional coating that exceeds ISEA level 5 cut protection on the palm and first three fingers which is where the majority of accidents happen. We just sharpened a knife and I can press down and saw pretty hard and it is nowhere near to breaking through the glove. It also has the added benefit of being poke resistant on the first three fingers, where it has the extra coating. I can stab at my hand with some pretty serious force and my hand is protected. So, do yourself a favor and add a Hexarmor NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room!

Coupons & Savings

Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS41 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)

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Meatgistics: Grilled Grilled Cheese Grill Off

See who wins in this head to head battle of Austin and Jon! The competition this time was who can make the best Grilled Cheese Sandwich on the Grill. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below.

Grilled Grilled Cheese

This was round three of Jon and Austin’s BBQ Championship! If you watched our Will it BBQ? video on Grilled Cheese you will know that we had a difference in opinion on the best ingredients to use when making a grilled cheese sandwich, well it didn’t take us long to do a competition on it! Austin has won the first two competitions; will Jon finally get on the scoreboard?

For Austin’s Grilled Cheese Sandwich, he went with Sour Dough Bread, sliced avocado then Provolone, Fetta, Bleu, shredded Asiago and some Smoked Cheddar cheese. Instead of butter he used the Terrapin Ridge Farms Bacon Aioli Mayo and he added some Sundried Tomato Basil Wing Shake on top of the cheese! He put it on the grill as an open-faced sandwich to let the cheese melt more evenly and then closed it up after he took it off the grill. His sandwich was well over 3 inches thick when all was said and done!

For my sandwich I went with a Garlic Bread theme. I buttered the outside of my bread, with butter like a normal person, sprinkled some Excalibur’s Butter Garlic Rub on that and then pressed in some grated Parmesan Cheese. I went light on the Butter Garlic Rub as a little of that goes a long way! I used Havarti, Mozzarella and Swiss Cheese as my main ingredients and I cooked it the same way Austin did as an open-faced sandwich and then closed it up.

To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Will Jon FINALLY get on the scoreboard? Check out the video to see who won!

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Meatgistics: Choosing and Using a Steel

Learn how to Choose and Use a Steel for your knives! Learn about the Fire Fishing Pole, plus, save 15% on your next order with coupon code MEATGISTICS71. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

Watch the video to see our latest Meat Hack or read more about it here:
https://meatgistics.waltonsinc.com/category/33/maintenance

Product Spotlight

Our product spotlight for today is the… Fire Fishing Pole. Summer is here and for a lot of us that means camping and spending time outdoors. There is nothing better than sitting around the fire at the end of a nice day of hiking and camping with the family. Keep the little ones, and the not so little ones, entertained with the Fire Fishing Pole. The pole has a steel “line” hanging down to the end with a metal fish that has two prongs on each side making it perfect for roasting both sides of a hot dog or put two marshmallows on each side! It will keep you at a safe distance from the fire, give you a nice even cook and are fun to use! The “fish” on the end is weighted to make flipping it easy for little kids to use! They come in an assortment of colors so no one will argue over who has whose fishing pole!

Coupons & Savings

Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS71 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)

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Meatgistics: Chicken Cook off Competition

See who wins in this head to head battle of Austin and Jon! We both took chicken breast, followed our own recipe and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions or comments below.

Chicken Cook-off Competition

This was round two of the cooking competitions between Austin and myself, I was able to convince him to put the Walton’s BBQ Championship Belt, which he won during our National BBQ Day Competition back on the line to see if I could wrestle it from him. This time we decided to go with Chicken breast and see who could grill up the tastier meal for the employees. We let (or made) them try both then rate them 1-3 and pick which they liked best. We had another employee look at the votes and total them so that we wouldn’t know until we were shooting the video!

For Austin’s chicken he went with a high end chicken nugget like approach. He cut them up into bite size pieces and marinated them over night in Excalibur’s Chipotle Ranch Marinade and then he tossed them in Terrapin Ridge Farms Spicy Chipotle Garnish Squeeze and cooked them for about 45 minutes at 375. These things were loaded with taste when they came off the grill!

For my recipe, I decided to steal a page from Austin’s book and stuff my chicken breast! I took a huge swing and stuffed it with Mozzarella cheese and Pineapple slices! I then coated it with Kosmo’s Spicy Killer Bee seasoning and added some MSG to that to really kick the whole thing up a few levels! The question is, did this put to many people off or did I hit the sweet spot?

To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Check out the video to see who won!

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Spirited Seasonings

Excalibur’s new spirited seasoning line is finally available for purchase on-line! They have combined some of our favorite spirits with some bold and interesting ingredients to create seasonings like you have never had before!

Sriracha Ginger Beer Authentic Thailand Flavors of Sriracha and Ginger bring your taste buds to life with some good background heat and it follows through with subtle notes of lemon ginger. Basically it is combining the Moscow Mule craze with the Sriracha obsession! This is also one of the stronger Sriracha flavors from Excalibur, I made some chicken on the grill with it and it was out of this world!

Blackberry Orange Gin Melange Give your meat a nice layer of flavor with deep notes of blackberry and the sweet essence of orange. It will remind you of a nice splash of cointreau with the juniper of gin! This is quickly becoming a favorite around here and you have to try it with pork!

Maple Leaf Whiskey This is a full bodied rub with the essense of oak barrel aged whiskey! Subtle hints of fruit and rosemary make this a very versatile little rub!

Fig and Spiced Run CocktailA good book, a good brandy and Fig and Spiced rum cocktail, all things that can be enjoyed in front of a nice cozy fire! This is perfect for a roast or any open flame cooking you might be doing…you should probably do that outside!

Sriracha Ginger Beer Tasty shaker of Sriracha Ginger Beer Blackberry Orange Gin Melange Blackberry Orange Gin MelangeShaker Maple Leaf Whiskey Maple Leaf Whiskey Shaker Fig and Spiced Run Cocktail Fig and Spiced Run Cocktail Shaker