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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  Topics
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  Anyone looking to buy hog ring pliers, be sure to buy from Waltons… I bought a Dewalt set from a local hardware store and it turns out the Dewalt pliers use an 11/16" ring that is too big to properly close a bag or casing… I forget the size, but the Waltons pliers use a smaller ring that is sized for this purpose
• 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

  Hunting

  General

  URGENT 911
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  Topics
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  @Dave-R That will make a nice smoker For my home build for the pid i used fireboard which is wifi then you would be able to control your smoker from your cellphone from anywhere you have cell service. the door gasket i got from Amazon 1 inch stove rope gasket . heating element i made mine 220 VAC electric dryer element 5400 watt. The fireboard is meant to control a 12 volt fan but wired it up to a solid state relay which turns the heating element on and off accordingly to the temperature you set.
• 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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  Weekly Blog Post - Meat Processing Equipment and Coppa Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind! What Videos are being released soon? Meat Processing Equipment 205 Maintenance for Sausage Stuffer An in-depth look at how to take care of and replace the gearbox on your Walton’s Sausage Stuffer. Meat Processing Equipment 206 Advanced Sausage Stuffers More information on Sausage Stuffers that we did not include in earlier videos, including a break down of the full line of Walton’s Sausage Stuffers. Meat Processing Equipment 207 Advanced Grinding We show you two major factors in the speed and quality of your grind. What Projects are we looking ahead at? We have an Eller Climatic MM M100 Dry Curing Chamber in our test kitchen but we have never had much of a chance to play around with it. That is finally changing, we made a “Coppa” recently with Excalibur’s Fig and Spiced Rum Cocktail Rub and it came out delicious. That was a test run and we are just getting ready to do some more testing and we will have a video coming out on that as well in the next few months. What’s on our Mind? We are starting to put together our giveaway $ sales for May 2019. If anyone reading this has a good idea on what you would like to see as a giveaway or a sale item let us know and we will see if we can make something work. Noteworthy Recent Posts @crismccarthy Started the I need a new smoker! post in which he was asking for some advice on what type of smoker he should get on a pretty decent budget, the responses and the pics of @deplorablenc1 @rjsenk @rhjbarney @erich52 and @Joe-Hell setups at home are worth looking at! Meatgistics Community Our little community continues to grow at a steady rate. In the past 7 days we have had; 20 New users 84 New Posts 16 New Topics New Products We have ordered new Meatgistics T-shirts and we have expanded our size range so hopefully, there is something for everyone. The design will remain the same but we will now have two colors of shirts available. One will be a Heathered Grey which will be very close to the current shirt and the other will be Burnt Orange. We also have ordered new hats The Brand New Weston 6 Tray Dehydrator Plus should be in stock pretty soon here at Walton’s and this should be a great option for anyone looking for a quality dehydrator under $100. It has over 7 square feet of drying space across 6 trays and can be set up for run times up to 48 hours! Meat Fact of the Week - According to a report by the USDA, the average American ate an estimated 222 lb of meat in 2018 (those are rookie numbers, we need to pump those numbers up!) when you consider there are approximately 325 million adults in the United States the total amount of meat is 72 billion lb a year! American hunters harvest an estimated 6 million whitetail alone in the US a year, at about 50 lb of meat each deer that is 300 million lb of meat and that is to say nothing of Elk, Moose or Water Fowl. So if you removed just Whitetail hunting that is an additional 400,000 cattle that would have to be farmed to make up the difference. So do everyone, including yourself, a favor and keep hunting and processing your wild game!
• 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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  @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.