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    • F

      Meat over stuffing piston problem
      Meat Processing • • fallflight

      45
      0
      Votes
      45
      Posts
      351
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      cdavis

      fallflight they do look great 👍 congrats

    • E

      Problem with stuffing sticks
      Equipment • • Ed Paone

      39
      1
      Votes
      39
      Posts
      332
      Views

      twilliams

      Denny O always stainless

    • B

      Wrong Shirt
      Non-Food Related • • bocephus

      38
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      Votes
      38
      Posts
      339
      Views

      C

      bocephus You are very welcome & glad you received it faster than I expected, but slower than we would have like to see. I will let Jonothan know you got it so he does not have to worry about that. I hope it arrived in good order & all too.

    • GWG8541

      Early Birthday Presents
      Non-Food Related • • GWG8541

      34
      17
      Votes
      34
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      311
      Views

      ND Mike

      GWG8541 congrats and well deserved. I also had a box show up at my place. I’ve just been a bit busy to lay everything out. Waltons and this community have been a great addition in my life!

    • J

      New member here from Canada
      Roll Call • • jfyoung45

      33
      9
      Votes
      33
      Posts
      267
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      cdavis

      jfyoung45 welcome aboard. Glad to have you here.

    • F

      Encapsulated Citric Acid
      Smoking & Grilling • • Fatslob

      29
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      29
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      348
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      F

      Dave in AZ

      I also do Polish, Hungarian, Portuguese,

    • J

      I'm the new Social Media guy here at Walton's, what seasonings should I try?
      General • • JustinT

      28
      5
      Votes
      28
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      147
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      mrobisr

      JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

    • Denny O

      I Didn't Order Anything.
      Bragging Board • • Denny O

      28
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      Votes
      28
      Posts
      204
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      Denny O

      Jonathon said in I Didn't Order Anything.:

      Denny O I like the smokey flavor of what your’e doing, if you wanted to add something some Bacon Taste Booster wouldn’t be a bad way to increase the “bacon” flavor of it!

      I have it already and will use it in my next batch, thanks for the feedback!

    • T

      Garden's up and growing nice.
      General • • tarp

      27
      7
      Votes
      27
      Posts
      270
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      mrobisr

      johnsbrewhouse Thank you I’ll try that on the fall garden and see if it fixes the problem.

    • T

      Update to garden
      General • • tarp

      26
      7
      Votes
      26
      Posts
      239
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      cdavis

      kyle wow yall have a short growing season. I usually get in a fall garden also. If I get bit by a late frost I have time to recover. Yall have to get it right the first time. Good luck and good growing 👍

    • Grimpuppy

      Smoked Shotgun Shells (Stuffed Manicotti)
      User Recipes • • Grimpuppy

      24
      15
      Votes
      24
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      368
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      cdavis

      Grimpuppy I bet those are amazing 👏

    • Jonathon

      How I spent my vacation
      General • • Jonathon

      23
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      Votes
      23
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      320
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      C

      Jonathon That looks really nice. I hope you all got some nice R&R to go with it.
      Oh, & thank YOU for the shirt. Margaret says I am going to have to buy a whole lot more Walton’s stuff & make a whole lot more jerky, brats, & sausages, not to mention smoking meats to be able to fill that shirt. Really nice though. I will be proud to display & wear it. Thank You. Glad you had a nice vacation, very nice place.

    • Jonathon

      17" Tuna Slicing SWORD from Dalstrong
      General • • Jonathon

      21
      5
      Votes
      21
      Posts
      255
      Views

      Craig Rice

      Jonathon I want one for each hand lol

    • C

      Signature Smoked Kielbasa
      Bragging Board • • Clasko2

      21
      10
      Votes
      21
      Posts
      304
      Views

      YooperDog

      Clasko2 nice looking links, betting they will be tasty when done.

    • ND Mike

      Stuffer suction cup feet.
      Equipment • • ND Mike

      21
      9
      Votes
      21
      Posts
      320
      Views

      G

      Dave in AZ You’re welcome, it was one of those lightbulb moments when I was racking my brain for a solution to the cups sticking when I didn’t want them to

    • Jonathon

      Pre order Preamble
      General • • Jonathon

      19
      4
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      19
      Posts
      176
      Views

      Cindy Bushar

      3x please

    • Jonathon

      Montana trip with Jon and austin
      General • • Jonathon

      19
      9
      Votes
      19
      Posts
      233
      Views

      G

      It is a fact you two have the best jobs in the world

    • processhead

      Logo Modified - Looks Way Better
      General • • processhead

      19
      6
      Votes
      19
      Posts
      271
      Views

      K

      Love the logo!!!

    • Jamieson22

      I think they like me!
      Bragging Board • • Jamieson22

      18
      10
      Votes
      18
      Posts
      173
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      zbigjeff

      Jamieson22 Congrats and I wear mine with pride also.

    • ND Mike

      Pizza burger bulk seasoning?
      Smoking & Grilling • • ND Mike

      18
      3
      Votes
      18
      Posts
      168
      Views

      zbigjeff

      pfd069 Sounds like a PLAN.

    • Tex_77

      What books and podcasts are you reading/listening/watching?
      Non-Food Related • • Tex_77

      18
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      18
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      165
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      C

      Tex_77 I have not had a chance to listen yet but i have set through a few seminar’s that Fansisco has put on that were very good.

    • M

      Electric Stuffer
      Equipment • • MAD KK

      17
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      17
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      232
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      Deepwoodsbutcher

      MAD KK I think you’ll enjoy it. Now just the waiting.

    • mrobisr

      Dried beef for chipped beef
      Meat Processing • • mrobisr

      17
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      Votes
      17
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      258
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      mrobisr

      Dave in AZ The saltiness was a little more than you just want to sit down and eat, but it was not as bad as I was expecting and to put it in sos it would be perfect. I do believe the commercial product is cooked or to me it seems to be by the color, texture, and taste.

    • F

      Bacon packaging plastic
      Meat Processing • • fallis10

      16
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      16
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      224
      Views

      processhead

      mhighland69
      I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life.

      Whole cuts stay fresher and maintain their color much better than sliced product.

    • twilliams

      Witchita tornado
      Non-Food Related • • twilliams

      16
      4
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      16
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      207
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      zbigjeff

      Austin That picture was scary for sure.

    • D

      Bacon cure question
      General • • dewayne5565

      15
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      15
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      201
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      mrobisr

      If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.

    • Grimpuppy

      Restructured Jerky, first time
      Meat Processing • • Grimpuppy

      14
      14
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      14
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      275
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      cdavis

      Grimpuppy looks great 👍

    • Dave in AZ

      Does non-msg Willie's blend have citric acid like the msg version?
      General • • Dave in AZ

      13
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      Votes
      13
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      101
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      S

      Thanks Bob Stehlik

    • GWG8541

      Meat Production on the Farm book 1935
      General • • GWG8541

      13
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      Votes
      13
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      169
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      GWG8541

      Denny O there are a few still on Ebay. I paid about half for what they were listed for. Especially since shipping was free on this one. The seller combined the shipping for me from my other item.
      There are also different editions of this from what I saw.

    • Dave in AZ

      Philly cheese steak fresh brat, my Delaware seasoning take
      Bragging Board • • Dave in AZ

      13
      4
      Votes
      13
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      229
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      cdavis

      Dave in AZ sounds great. Thanks for sharing 👍

    • Austin

      I Need a Smoked Mac and Cheese Recipe...
      General • • Austin

      13
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      13
      Posts
      204
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      cdavis

      Austin looks good to me

    • Jonathon

      Update coming
      General • • Jonathon

      11
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      11
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      179
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      zbigjeff

      Jonathon Yep, I’m a geek and understand that synching all the versions through upgrades is the only way to accomplish the task. BTW: No oddities other than the emojis cannot be switched to within the tabs in the last 3 days on my end. Good luck because there’s always something that is an OOOPS. Emojis are showing as large blue words within the selection screen within Custom and I can’t switch to the other tabs at all. Good luck.

    • G

      Jerky
      General • • gus4416

      11
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      Votes
      11
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      167
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      L

      I use cure when I make ground meat jerky, as in turkey, it’s only 1/4 teaspoon per pound. Better to be safe.

    • Jonathon

      Evening Process Stream
      General • • Jonathon

      11
      4
      Votes
      11
      Posts
      140
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      G

      Any time or day is good with me I like After hours kitchen with Jonathan

    • Jonathon

      Testing why we can't post Raspberry
      General • • Jonathon

      10
      0
      Votes
      10
      Posts
      67
      Views

      processhead

      Makes me wonder what other filters are lurking out there.

    • Jonathon

      Walton's Jerky Gun
      Equipment • • Jonathon

      10
      2
      Votes
      10
      Posts
      124
      Views

      Tex_77

      mdseaside you need to get some stuffer flusher eggs https://waltons.com/waltons-stuffer-clearing-eggs/

    • Dave in AZ

      Corned beef/venison brats (in Reuben)
      Bragging Board • • Dave in AZ

      10
      5
      Votes
      10
      Posts
      153
      Views

      mrobisr

      Dave in AZ I cannot argue with that.

    • greyartist

      Tell fat ratio visually?
      Meat Processing • • greyartist

      10
      0
      Votes
      10
      Posts
      240
      Views

      Mike Sample

      One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.

    • T

      Canning
      General • • tarp

      9
      8
      Votes
      9
      Posts
      172
      Views

      mrobisr

      tarp Looks very good.

    • F

      Size casing for venison snack sticks
      Meat Processing • • firerescue220

      8
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      Votes
      8
      Posts
      200
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      F

      More fantastic info. Thank you so much!

    • Jonathon

      NDSU Extension Local Meat Production Webinar on Local Meat Production
      General • • Jonathon

      8
      2
      Votes
      8
      Posts
      198
      Views

      ND Mike

      NDKoze I might look at contacting them by email and see what they say. Here is Bismarck on the 13th and 14th Scheels is doing some big grill days promo. I might have to check that out.

    • Grimpuppy

      Chamber Vac Canning Jar Hack
      Equipment • • Grimpuppy

      8
      8
      Votes
      8
      Posts
      200
      Views

      C

      Grimpuppy That is a really useful hack!

    • Tex_77

      Meat Matters April 28th to May 4th, 2022
      Blogs • • Tex_77

      8
      4
      Votes
      8
      Posts
      118
      Views

      cdavis

      Tex_77 good articles thanks for sharing.

    • G

      Suction Cups on Mixer
      Equipment • • glen

      8
      12
      Votes
      8
      Posts
      139
      Views

      Deepwoodsbutcher

      Jonathon Thanks for the clarification. Unfortunately, I can’t hook it up to my commercial grinder anyway. But I’ll give it a go and see if it will work with hand cranking.

    • BRYARRR_80

      Jalapeño ground beef
      Meat Processing • ground beef meat processing meat additives • • BRYARRR_80

      7
      0
      Votes
      7
      Posts
      83
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      processhead

      BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.

    • Dave in AZ

      Kabanosy - Polish snack stick w pork, nutmeg, caraway
      Bragging Board • • Dave in AZ

      7
      2
      Votes
      7
      Posts
      84
      Views

      Dave in AZ

      kyle thx kyle! Yep, same recipe exactly, and it is a good one. That meatandsausages site
      meatandsausages dot com, is pretty much Marianski’s book transcribed to web. It is the english version of original polish site that Marianski and originalfounder developed. To me, I think it’s one of the best recipe sources on internet, and bought the book version too.

    • Tex_77

      Meat Matters May 12th to the 18th, 2022
      Blogs • • Tex_77

      7
      2
      Votes
      7
      Posts
      98
      Views

      Tex_77

      zbigjeff i think it might be time to stock pile

    • Dave in AZ

      Canadian Bacon, Equalibrium wet brine w 10% pump
      Meat Processing • • Dave in AZ

      7
      0
      Votes
      7
      Posts
      130
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      cdavis

      Dave in AZ very useful information. Thanks for sharing.

    • Tex_77

      Meat Matters April 21st to April 27th, 2022
      Blogs • • Tex_77

      7
      3
      Votes
      7
      Posts
      151
      Views

      Jonathon

      https://www.msn.com/en-us/health/wellness/over-120-000-pounds-of-ground-beef-recalled-due-to-possible-e-coli-contamination/ar-AAWClB6?ocid=entnewsntp&cvid=5babd660592b4d7fbfb6d8bf42491528 Uh oh!

      Just for a reminder, 10 cells of something like Salmonella wouldn’t even be noticed, 100 cells probably would at most give you some upset stomach. 10 cells of E. coli will send a lot fo people to the Hosptial!

    • J

      Fall Off Bone BBQ Chicken
      Smoking & Grilling • • jrrrr

      6
      0
      Votes
      6
      Posts
      101
      Views

      samspade

      When I spatch a chicken I remove the back bone and flip it over. Then I take a knife and as I push down to spread the bird flat I make a small cut into the bone where breast bone meets the meat. It will flatten nicely.

    • Dave in AZ

      Pepperoni snack sticks, 19mm smoked and 21mm fresh collagen casings
      Bragging Board • • Dave in AZ

      6
      3
      Votes
      6
      Posts
      150
      Views

      Dave in AZ

      gus4416 kyle Mcjagger thx guys. I watched a ton of youtube and google hits, and there were some pretty crazy recipes. I bought all 5 kinds of pepperoni I could find at store, cut them up and kept tasting… the spices in this recipe seemed like what I was tasting mostly. More importantly is spidey had tried it a few times, so his experience was convincing.

    • Jonathon

      Tomorrow's livestream
      General • • Jonathon

      6
      7
      Votes
      6
      Posts
      194
      Views

      Jonathon

      letmefly They are coming back 100%, I think I had a bit of an optimistic view of the fact that we were going to switch over and I would have NO MORE website work. There are still things we are spending a lot of time on trying to improve or tweak. But at some point we will be done. I do really appreciate that people enjoyed that segment, they are by far the most “fun” to shoot because it’s just crazy or different ideas that we get to try and then react to.

      See ya guys then!

    • Jonathon

      Pre-Orders
      General • • Jonathon

      6
      7
      Votes
      6
      Posts
      258
      Views

      Ridley Acres

      Jonathon Meatgistics community only demo unit giveaway?

    • J

      Fresh Pork Sausage
      Meat Processing • • Jeanne166

      6
      1
      Votes
      6
      Posts
      143
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      mrobisr

      Just throwing out a thought for what ever it is worth, oxidation maybe.

    • Jonathon

      Specialty Sausage: 202 Weisswurst
      Specialty Sausage • • Jonathon

      5
      0
      Votes
      5
      Posts
      70
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      processhead

      Jonathon I had heard the same thing about serving them with the casing peeled. I’m just too lazy to go to the extra work to do it.

    • Jonathon

      Meatgistics Podcast: Meat of a different color
      Podcast • • Jonathon

      5
      3
      Votes
      5
      Posts
      97
      Views

      Jonathon

      So… https://abc30.com/fresno-food-processing-plant-fire-saladinos-foodservice-amonia-leak-employees-evacuated/11811148/ I don’t know, maybe I was wrong but I really feel like what is happening is more just a breakdown of infrastructure and having turnover in jobs, so less experience. Could be wrong though.

    • A

      Grinder
      URGENT 911 • • anthonyaguirre

      4
      0
      Votes
      4
      Posts
      12
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      processhead

      If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear. Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there.
      As mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.

    • Jonathon

      Black Raspberry Posts
      General • • Jonathon

      4
      1
      Votes
      4
      Posts
      67
      Views

      Departing Contestant

      It is quite possible that the god’s of the internet care very little about black raspberries

    • O

      citric acid use
      General • • opah73

      4
      0
      Votes
      4
      Posts
      60
      Views

      G

      opah73 You are very welcome

    • J

      Weston Pro Vacuum chamber not sealing properly
      Equipment • • James Parks

      4
      0
      Votes
      4
      Posts
      114
      Views

      processhead

      I know nothing about these units.
      Do they use any tubing and fittings to connect the actuator pump to the cylinders? Have you ruled out any leaks in that system that actuates the cylinders?

    • J

      Slicer guide for angled cutting
      General • • jfyoung45

      4
      1
      Votes
      4
      Posts
      138
      Views

      Dave in AZ

      jfyoung45 thx for the explanation, love seeing what a clever handyman can come up with!

    • B

      ND Blizzard
      Non-Food Related • • bocephus

      4
      2
      Votes
      4
      Posts
      105
      Views

      ND Mike

      GWG8541 Thanks! That guy got an A S S chewing!

    • Josh Stephens

      Quick patty maker
      Equipment • • Josh Stephens

      4
      0
      Votes
      4
      Posts
      136
      Views

      B

      I have noticed the same cracking on mine with about the same amount processed. Is there a way to order a replacement/spare plexi-glass to have on hand when for when it does give out? I have not seen that part listed on the website.

    • F

      onion breakfast Sausage
      User Recipes • • fishing

      3
      1
      Votes
      3
      Posts
      114
      Views

      Bob Stehlik

      fishing Joe Hell posted a Green onion fresh sausage recipe a while back. Use the search function:“green onion fresh sausage” and you will find the recipe.

    • B

      What is up with the Black Raspberry posts?
      Non-Food Related • • bocephus

      3
      0
      Votes
      3
      Posts
      59
      Views

      GWG8541

      Jonathon bocephus RUSSIANS

    • Deepwoodsbutcher

      Black raspberry maple jalapeño bacon
      Report an Issue • • Deepwoodsbutcher

      3
      0
      Votes
      3
      Posts
      26
      Views

      Deepwoodsbutcher

      Jonathon thank you!

    • PatrickB

      Meatgistics Podcast: On the Road
      Podcast • • PatrickB

      3
      1
      Votes
      3
      Posts
      93
      Views

      twilliams

      Jonathon you would absolutely get tired of living there. The brutal winters for one, the other is unless you pick a town to live in having to drive hours for groceries, gas or supplies. But if you live in town it doesn’t have that wide open range freedom feel. Working on projects and need something, then forget something else By the time you get back home. Everything is more expensive. Yes it’s beautiful and relaxing, it definitely has its positives and negative’s.

    • Tex_77

      Meat Matters May 5th to May 11th, 2022
      Blogs • • Tex_77

      3
      1
      Votes
      3
      Posts
      81
      Views

      Tex_77

      Departing Contestant I’m sure they were just chewing away on Tomahawk ribeyes!

    • Jonathon

      May's Giveaway
      Meatgistics Member Specials • • Jonathon

      3
      4
      Votes
      3
      Posts
      191
      Views

      B

      Jonathon Congrats johnsbrewhouse, thanks Walton’s for taking care of the community like this.

    • M. Saboe

      Patty paper sticks to the meat
      Meat Processing • • M. Saboe

      2
      0
      Votes
      2
      Posts
      123
      Views

      Grimpuppy

      Try a spray bottle with water. Spray the paper a little bit before pressing.

    • F

      Black Raspberry Maple Jalepeno Bacon
      Bragging Board • • fallis10

      2
      0
      Votes
      2
      Posts
      17
      Views

      Deepwoodsbutcher

      fallis10 now that I can see your post, how’d it turn out? I’m kind of a purist when it comes to bacon I guess. Regular, black pepper or maybe maple. This sounds so unique, I’ve never tried anything like that.

    • PatrickB

      Meatgistics Podcast: Stay Sharp
      Podcast • • PatrickB

      1
      2
      Votes
      1
      Posts
      36
      Views

      PatrickB

      Podcast Banner Meatgistics Podcast: Stay Sharp

      Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.



      What we talked about:

      Listen along as Jon and Austin are back from their trip to Montana, so naturally, they have stories. The guys also play guess the protein and seasoning, plus somebody takes a shot with the salt gun. New blade alert and all things meat news.

      Meatgistics Podcast: Stay Sharp
    • GWG8541

      Can Not Open Black Raspberry Maple Jalepeno Bacon
      Report an Issue • • GWG8541

      1
      0
      Votes
      1
      Posts
      8
      Views

      GWG8541

      Is anyone else having an issue opening the “Black Raspberry Maple Jalepeno Bacon” thread, or getting it to show as being read. It keeps popping up as unread on my topics, but I get the error message if I try to open it.
      Screenshot_20220513-124233_Meatgistics.jpg

    • PatrickB

      Meatgistics Podcast: Just a Spoonful
      Podcast • • PatrickB

      1
      2
      Votes
      1
      Posts
      79
      Views

      PatrickB

      Podcast Banner Meatgistics Podcast: Just a Spoonful

      Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snack sticks.



      What we talked about:

      Meatgistics Podcast: Just a Spoonful

      Listen along as Jon and Austin do a taste test. Austin has brought some peculiar eats with him. Can Jon guess what it is? Also, relief is now available for those who suffer being bit by the lone star tick if they want to consume bacon from genetically modified pigs. Oh, and by the way, how early is too early to talk about probiotics? Enjoy.

      Meatgistics Podcast: Just a Spoonful
    • Jonathon

      Help a Family Through Pass It On
      Waltons Blog • • Jonathon

      1
      3
      Votes
      1
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      79
      Views

      Jonathon

      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