Hi-Temp Cheeses, Livestream & External Links

  • Team Blue Admin Walton's Employee Power User

    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!

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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!

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