Dang it I am slow. I just put in an order for some vac bags. Guess I will just have to order more stuff.
I'm the new Social Media guy here at Walton's, what seasonings should I try?
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Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks! -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by glen
JustinT I would start with the simple basic sausage, Blue Ribbon brats, and breakfast style sausages that have familiar flavors you are used to.
Basic Summer Sausage to learn about binders, Sure Gel, Carrot
Feel good with the basics, then the experimentation begins! Have FunAnd Welcome Aboard
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by
JustinT Welcome, Justin! Unlike a lot of IT social media work, you’re stepping into a really fantastic setup already. Walton’s platform, ordering integration with Meatgistics, podcasts, and youtube setup is really one of the best I’ve seen by anyone. Adding you shows even more great commitment by Walton’s, and I think you will love the community you’ll deal with. Glad to see you here!
I’d concentrate on the basics as recommended above. I would bet a lot of your online dealings will be with new customers looking to match a classic brat, or classic breakfast sausage, or standard meat stick. So knowing those blend tastes will help you address likely the majority of new customer interactions. The wilder seasonings, like dill pickle or buffalo etc, are likely tried by more experienced folks who will know more about basics and what flavor tweaks they want. I think knowing the ingredients for the most popular big sellers will give the most dividends for you. Stuff like does it already have a binder in it and which one; does it have phosphates already or should I /can I add that; does it have citric acid in it, if so is it ECA or normal, will that change how or when I stuff and cook? Anyhow, those are the types of questions I always have when trying a seasoning–basically how much of these recipe ingredients and additives I’m looking at in a book, does this mix replace?
And you can’t go wrong trying all the basic breakfast sausage and brat blends, so you can talk to the common “Which is the best, which is most like Jimmy Deans, which is the most standard brat?”
Good luck! -
JustinT Welcome to the family, I think you picked a very good company to work for. I hate to say this but follow Jon around and learn from him, even though he is team blue, I think he will be a good teacher. Oh and make sure to sign up to be a “Team Orange” member. As far as a sausage, maybe start with a fresh sausage, quick and easy results.
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JustinT
Welcome! Glad to have you here.
The first seasoning to know is “Willies”. Best snack stick ever.Oh, and
. This probably should have been a condition to your hiring… -
I told JustinT you guys would like him. He is already @Team-Blue so give up on that!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Justin T, glad to have you aboard.
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glen Thanks for the recommendation; I will for sure start with the basics and then get to experimenting!
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Jonathon said in I'm the new Social Media guy here at Walton's, what seasonings should I try?:
I told JustinT you guys would like him. He is already @Team-Blue so give up on that!
Funny, not seeing that next to his name. Hmm, thinking he knows who signs the checks.
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Dave in AZ Thanks for the thoughtful insight! Those questions will be very helpful when trying new sausage seasonings.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
JustinT I’d suggest you take a look at this post and start here Tex’s Top Picks
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bocephus He’s been a very good teacher so far, been doing a lot of watching and learning.
Hmmmm team Blue or team Orange? -
JustinT Remember that it is Walton’s on your pay check not Trembley, Team Orange all the way.
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bocephus I brought him in! He already made some Jalapeno Popper Sausage Habanero BBQ Snack Stick or Summer Sausage and we just made some whole muscle jerky. He seems sharp, picks things up quickly. Good addition so far!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
JustinT Welcome to the community and to Walton’s. Try what you might think your tastes are. Jonathon makes a lot of samples. Once you get hooked, you’ll start figuring out ways to change recipes to make them even more to your own personal tastes.
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JustinT Welcome to the community and also to team blue. H summer sausage and blue ribbon brats. You can make about any flavor you want starting with those 2 mixes
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Welcome glad to have you on board
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Welcome JustinT like everyone said start slow minimal additions. Fresh sausage colligan casing for ease of stuffing. Then add one or two things, change spices. Follow package directions. But most of all. Dont forget to make gummy bear sausages Johnathan and Austin loved em.
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Welcome. I say try your hand at some fresh brats, whatever flavor jumps out at you. Learning to link natural casings is a lot of fun.
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