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
  1892
  Topics
  20166
  Posts

  M

  As Sure Gel is milk based, does it contain lactose?
• 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!

  21
  Topics
  163
  Posts

  

  Chef yeah, I would ay that is going to be on the low side. I’ll try to take a quick look at an excalibur book I have when I get back in the office later today.
• 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
  137
  Topics
  769
  Posts

  

  pr0wlunwoof I’m sure you could substitute just about any sweet onion in similar quantity. Spiceology is a company out of Spokane, Wa. that sells individual and blended spices.
• 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
  77
  Topics
  296
  Posts

  

  Yeah, 4 hours is too long. On another post someone else was complaining about the time it took to do a second grind and I don’t know if I had ever shared this before but the best way to do a second grind is to NOT force it down the throat with a stomper. It is actually to just put a little bit down, then let the auger take it and once that has cleared the grooves of the auger that you can see from the top of the throat then add a little more and repeat.
• 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
  174
  Topics
  977
  Posts

  

  Joe Hell I’ve got it all in the fridge right now, so hopefully it will be good. It’s a bit of a mental challenge going from making traditional dry jerky to a moist tender jerky.