Meatgistics University topic request

  • PK100

    Jonathon, I have read in some past posts that you have tried finishing Summer Sausage using sous vide. Would this work the same for any smoked sausage? And, how about you guys doing a Meatgistics University video showing the process?

  • Team Blue Admin Walton's Employee Power User

    Miller I don’t see any reason that it wouldn’t work with other cured sausages, I have done it with summer, snack sticks and bologna and was happy with all of them. We cover it in but almost tangentially and you are right, it probably needs it own video where we show the entire process and not only that but also a comparison between this and doing it in the smoker the entire time. We will do the test from the same batch, just pull some out of smoker and finish in water, some will go in bags and some won’t and we will compare it to the sausage that stays in the smoker the entire time. We will also cover it a little tomorrow during our weekly Meatgistics live stream where the topic will be smoke schedules and the stall, it fits in nicely there I think.

    The Meatgistics Livestream is every Thursday at 3 pm at and, unlike our Waltons live stream, this one will focus far more on meat processing and not as much on giveaways and tangents!

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About Meatgistics

Meatgistics is brought to you by Walton's ( 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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