• Team Orange Power User Veteran

    Vac bags finally arrived. Getting this past Monday’s smoke session sealed up. Some backpack snacks for this seasons hunt. I’m pretty sure I made a lot more jerky than this. But as you know, once you start eating it it’s hard to quit. Same reason I put it in 3oz portions.

    IMG_20190905_165804.jpg IMG_20190905_172825.jpg

    Here’s a little trick for those who haven’t done this. Just a little cut in edge of bag. Opens easily even with gloves on.

    About a week away from opening bow season here. Time to replenish the freezer.

    Have a safe and productive season everyone.

  • Team Blue Admin Walton's Employee Power User

    PapaSop That’s a great tip and I am going to steal it for a Monday meat hack! Everyone should see this, some bags have it already but not all of them and this makes everything MUCH simpler.

  • Team Orange Power User Veteran

    Although this is unrelated. Picked up T-bones for 5.98 a lb. Usually a ribeye for my go to but this was a no brainier. Averaged 1.4 lb each. There was a line at the butcher counter. Freeze seven and have one tonight.
    IMG_20190906_144407.jpg IMG_20190906_145845.jpg

Suggested Topics

  • 43
  • 5
  • 3
  • 19
  • 2

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics