Categories

• 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

  User Recipes

  Non-Food Related
  1989
  Topics
  21310
  Posts

  S

  Have call ed Customer service with questions 2 times and have gotten no help at all.
• Podcast

  Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

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  Topics
  177
  Posts

  

  AdamCA I was hoping for more health stuff too but it basically told me I have no known predispositions for anything troubling which was not disappointing while at the same time disappointing. It is like when you bring your car in for a checkup just to be safe and they find nothing, good news but…was it really worth it?
• Blogs

  Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  Waltons Blog

  Better Living Through BBQ with Joe Hell
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  Topics
  786
  Posts

  

  It looks just like Portal!
• 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

  Wild Game

  Dry Aging
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  Topics
  313
  Posts

  

  pjenschke Not a step by step no but there is some good information here https://meatgistics.waltonsinc.com/topic/2150/jerky-202-smoked-vs-dehydrated-jerky/2 I can do a step by step video and post if that is wanted?
• 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?

  Gamebird Gourmet

  Recipe for Disaster
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  Topics
  1031
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  Jonathon I made a mistake I meant Sure Gel not Sure Cure. I am using the Country Brown Suger Cure. I am not doing it commercially I raise a few pigs every year for myself and my family. This year we raised 6 and everyone wants ham so I decided to bone them out to cure and Smoke. Each Ham is around 9.5 lbs +/-. I am going to mix the following please let me know if you see any problems with my calculations Total Weight= 114lbs 4 Gallons of water 9oz Cold Phosphate 27oz Sure Gel 4lbs Country Brown Suger Cure 1oz California Ham SPice .48oz Sodium Erythorbate Inject 20% or around 3 gallons total Then hold in a 50% solution for 24-48hrs Thanks for the advice and help!! This is the only place I will come to for all my meat processing equipment and seasoning mix!!!