Categories

• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  Seasonings and Additives

  Fresh Sausage

  Cured Sausage

  Jerky

  Sausage Casings

  Deli Meats

  Smoked Meats

  Cured Whole Muscle Meats

  Specialty Sausage

  Meat Processing Equipment
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  @KLee The ratio is up to you on the beef to pork as that is mostly a personal taste issue. When I make snack sticks I use 100% pork and I go with pork butt. Now, I would use at least 50% pork because the pork fat is better than beef fat for making sausage as it is creamier than beef fat. Yes, if you are adding fat to reach 70/30 or 75/25 then you should add pork fat as it’s better quality than other fats.
• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  Roll Call

  Bragging Board

  Meat Processing

  Smoking & Grilling

  General

  URGENT 911
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  Side note. The only thing I’ve found cumbersome about the 20# mixer is having to turn it by hand. Probably why I bought the 44# mixer and grinder to drive it. I do know if you have the mixing shaft situated a certain way it goes in and out easier. I think the paddle end down on drive end.
• Waltons Blog

  Updates, recipes, new videos, how-to info and more directly from Walton’s. We are constantly adding new info so check back weekly or subscribe to be notified of new content.

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  @Jonathon Rock & Roll guys! Keep up the good work! I’ve never seen a community so willing to share information and so willing to help each other produce the best product as possible. Well done.
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

  Recipes

  Meat Hacks

  Seasonings

  Will It BBQ?
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  Topics
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  @pkzipper Interesting that you ask that as I was recently chatting with a different user about the same question. This was a test and we were trying to keep it a fresh product while still smoking it at lower temps. Now, if you want to see that it can absolutely be done with normal grilling temps we grilled These Turkey Brats that we also added carrot fiber and cold phosphate too and they didnt dry out at all! I am adding to the post that we recommend you add cure if you are going to smoke it, I just didn’t want it to all of a sudden appear and have you think it was already there.