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

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  • 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.

  • 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?


Recent Posts

  • D

    Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!

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  • T

    Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.

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  • @Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.

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  • S

    @lamurscrappy thanks for all the help. I will let you know how the next batch turns out.

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  • @scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.

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