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NorthCreek Sous Vide last edited by

How does one get a Walton’s catalog?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas @NorthCreek last edited by Tex_77

NorthCreek one comes in every order I believe once they they release a new one, and after you place an order you are on their mailing list so you should then get one every year. Here is a link to the digital catalog https://indd.adobe.com/view/9f6365b8-0d7a-4496-9f1e-850f5a18f1ac
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Departing Contestant Regular Contributors last edited by

https://waltons.com/search-results-page?q=catalog
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Thumbs down when you reply to someone
General • • toys4dlr

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Ok guys. Now go look under the reply tab and i see thumbs down on all of the ones with i expand the reply
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Hickory smoke powder
General • • nicholls47

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nicholls47
I use and like Walton’s Hickory smoke powder. However, I see it as a spice to be mixed into sausage, to get a smoke flavor when I don’t feel like smoking.

If you are going to smoke your bacon… then why add smoke powder? You already get plenty of smoke flavor from actual smoke, and if you want more just smoke a bit longer! In general, smoke powder and liquid smoke are for use when you want that flavor, but don’t want to actually smoke it.

The smoke powder is just maltodextrin that has been massively smoked. It isn’t very water soluble, seems to clump up when I mix into water with spices. You could certainly add to your bacon in a dry rub, but I don’t think much would penetrate, and if you rinse, it will be washed off.

I think a better method, if you just want to try adding smoke flavor to something before you smoke it for 7 or 8 hrs, might be just wipe the slab down with liquid smoke of your choice before adding dry rub. I think that would get better penetration.

Good luck, let us know how it works out if you do it! Especially cool if you did one with, one without, and compared.
Snack Sticks
General • • Clark Ogletree

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outdorlife99 I just lay mine out on the kitchen counter on beach towls . I may put a fan blowing over them to help remove moisture.
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deplorablenc1 C**p! I was just bragging that I actually ordered everything on my list and didn’t forget one thing…Then you went and mentioned Willie.
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Catalogs started mailing yesterday and will finish today!

Be on the lookout for the new 2017 catalog in your mailbox by early next week!

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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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Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!

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