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
  1979
  Topics
  21137
  Posts

  G

  Very nice Buck good job on the shot congratulations
• 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!

  24
  Topics
  176
  Posts

  

  Tex_77 Chef Jonathon I did the 23 and me DNA test to verify the ancestry that I was told and to find out what I’m made up of since Bio dad wasn’t a part of my life. I wasn’t worried about giving the government my DNA since I was in the Air Force over 20 years it was already on file with them But the results were surprising as well as it also gives some insight into health issues and other stuff, overall I’m glad I did even if it meant finding out that a certain part of my heritage may have been exaggerated by certain family members.
• 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
  772
  Posts

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  Pellet smokers are all about the same I have a camp chef and I love it I do a lot of pulled pork and brisket and I have just started doing jerky and meat sticks have done bacon one time and love it no more store bought for this family
• 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
  309
  Posts

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  Jonathon Is there a step by step guide using the PK100 for making jerky?
• 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
  1028
  Posts

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  I have 12 fresh boneless hams that I am getting ready to inject, cure, and smoke. My question is do I take the combined weight and divide by 25lbs to calculate my Cold Phosphate and Sure Cure amounts or do I need to take an average weight of a single boneless ham?