• I just started making my own sausages. I purchased a few spice packages from this site and there are no instructions that came with them as far as mixing, amount of fluid to add. etc. You guys make it tough on the beginner. I cooked up what was left in the tube and auger and it tasted great. I just hope I don’t have a problem with the mixture not being wet enough to stuff the casings.


  • If you go to the Walton’s website and click on Walton’s Learning Center, then click on Seasonings and scroll down below Sauces, you will find a chart for 1Lb and 5Lb batches for the different seasonings that Waltons carry. Hope this helps.

  • Team Blue Admin Walton's Employee Power User

    renaldo Thanks for that! We always appreciate people helping each other and pointing them to the right info on our website! lateasusual Another good tip would be to watch the corresponding video in the Learning Center for the product you are making as it will tell you how much water to use per batch. Hope your sausages came out great!

    I always make patties out of the left over in the tube and the bottom of the stuffer. I am working on a video now to go over a few different things to do with that, if anyone has any suggestions other than Patties, or skinless sausages let me know!

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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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