Waltons has great customer service!! I agree that better labeling would be a great idea.

Perfect temp for maximum smoke flaver without to much drying out on a 22 lb turkey? Thanks for any help

Waltons has great customer service!! I agree that better labeling would be a great idea.

I have been successfull making deer jerkey for years. I’ve been making beef jerky lately. Most of my beef jerky is tougher than old boot leather??

what cut of beef makes best jerkey? Tenderness

ok, I already packaged it. I had protein extraction. Very sticky. I vacuum sealed it. My question is How will the protein extraction effect product? I have another 25 lb batch for tommorow,how do I keep it from happening again? I mixed just like I was making summer sausage.

Spungyness is in the cooked sample. Just a differant texture. Should I let the meat set in cold for awhile now or start packaging and freezing? also their is zero fat in pan while frying. should i add a little more fat now?

mixing up 25 lbs of breakfast pork sausage now.in electric mixer… been testing samples. I have the taste but have a spongy meat consistency?

I have 50 lbs of pork grind. I have your 50 lb holly breakfast sausage seasoning. should i dissolve ingredients into water?

I aged the hog for 10 days. Grinded today. My question, Best way to mix seasoning into 50 lbs of breakfast sausage? I have 50 lbs of 75 /25 pork/Fat. I have your holly regular breakfast sausage 50 lb seasoning .

I’m really enjoying and learning from your conversation. Thanks.
What is the best way to purchase bulk meat? Steer at cattle auction?