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Meatgistics - Walton's - Community

New Seasonings

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #1

    I will have these up on the website by the end of the day but I just wanted to give you guys a heads up! We have some Excalibur “Foodie” Sausage and Marinade blends. They are LOADED with ingredients of the highest quality, so just keep that in mind when you look at the price!

    Smoked Gouda Portabella Ancho pepper Sausage (and a separate patty mix) We made this yesterday from a sample and this is what convinced us to get these up on the website. Awesome taste and very strong smell. I wouldn’t add any cheese to this as it would go to war with the smoked gouda which is the best taste in this! I hate HATE mushrooms and even I really liked this one.

    Sweet Roasted Chipotle Green Tea Sausage
    Longanisa Sweet Sausage
    Southern Sweet Kentucky Bourbon Sausage (and separate Marinade)

    Yuzu Honey Based Marinade

    They will hopefully be on the website by tonight, otherwise a social media post I made will make no sense!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    PapaSopP Joe HellJ 2 Replies Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Jonathon on last edited by
    #2

    Jonathon
    The smoked Gouda one for sure. Bring on the shrooms. Is this for fresh, smoked or both?

    1 Reply Last reply
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Jonathon on last edited by
    #3

    Jonathon I have several of those ingredients in my own sausages coming up! Sounds great!

    Better Living Through BBQ!

    1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #4

    Jonathon Sounds like maybe it is sample time for your top Meatgistics users who support :bluehat:

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    2
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #5

    Tex_77 lol, if I did that who knows what Austin would do to counteract that!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #6

    Tex_77 I think I may enact special pricing for Team Orange and Team Blue. Orange would get a 10% discount and Blue a 10% upcharge…? Sounds like a great plan to me! Lol!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    Tex_77T 1 Reply Last reply
    2
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to Austin on last edited by
    #7

    Austin Good way to lose half your customers maybe…

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #8

    Tex_77 You can be on both teams, just means you can’t only be on team blue…!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    1
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by Tex_77
    #9

    Austin Jonathon speaking of seasonings, do you guys have the Argentinean Style BBQ Marinade from Excalibur?

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #10

    Tex_77 They have it but we haven’t carried it, Austin it is a case of 12 packages?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #11

    Tex_77 Jonathon Yes, a case of 12. Would be in the range of $11 to $13 per package, depending on if a whole case was ordered or if we started stocking it for individual packages. 1 package is 0.62 lb, I assume a 12.5 lb batch, but I don’t see it listed for sure.

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #12

    Alright, they are up at waltonsinc.com/new they don’t have pics yet but you can look at descriptions! Austin Yeah almost all the marinades are 12.5 lb batches

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0

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