• Team Blue PK100 Power User

    We did some experimenting yesterday with a few of the Walton’s spice mixes to get ready for deer season. We wanted to expand our selection. We have sticks and ring bologna down, perfected Waltons hot dog/chili dog last year and now on to the bratwurst!
    So here is our review:
    Beer Brat-definitely a keeper good overall flavor, has a hint of an ale smell to it
    Hot buffalo- good flavor but being from Western NY, buffalo has a whole different meaning, needs some heat, thinking ghost pepper cheese will do the trick there and maybe some cayenne or or habanero
    Inferno- great taste and heat, perfect stock mix for the fellas
    #1504 pork seasoning-great flavor, nice taste of sage for breakfast sausage, if you like sage this is for you.
    #10 pork sausage seasoning-good general pork breakfast mix
    Philly cheese steak-GAME CHANGER!!! this is for real, really tastes like a philly steak. Never thought about adding dehydrated red/green pepper and onion to a mix…genius! Better stock up we’ll be ordering a lot of this! I’m going to grill some rolls and melt some harvarti cheese on them.
    reduced salt blue ribbon-another hit, great all around flavor, add it to the cart, we’ll be ordering that too
    parmesan garlic and onion/garlic-not our favorites, just an okay flavor but after the others with bold flavors it was a bit of a letdown.

    No judgement, just our opinions… Do have to say i used pre-tubed 32mm casing that were leftover from last fall, kept well packed in salt in the fridge and they were very good, no tears or holes. They are on the list too!!! Stuffed on the Weston #22 grinder i got last fall from Walton’s with the stuffer auger-love that thing! Just right for running 5# test batches.
    Thanks for supporting the weekend warriors as much as the big processors, we appreciate it!!

  • Team Blue Admin Walton's Employee Power User

    Parksider I’d agree with pretty much everything, the Parm Garlic is a more basic taste then what I was hoping for but I guess Parmesan might be a hard flavor to make really stand out in meat?

    I am making more and more Inferno and adding Ghost Pepper or Sriracha Cheese to them. Philly Cheese Steak is an awesome one, play around with adding different cheeses to this, huge difference if you add Swiss or Mozz or Cheddar and all are good! I like the Medium #1 Best Seller (we call it Holly Regular in house) more than either 1504 or #10 but thats all just personal preference. The Supreme Pizza and the Habanero Mango are two that I love that yoi didn’t mention!

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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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