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Waltons sells the Meater thermometer but I was also looking at the Meat stick therm. Its truly wireless like the meater but seems to be better built in that its is water proof, can be used in a deep frier, and can monitor 8 probes using an app. Also COMES IN ORANGE, sorry Jonathon. If anyone has tried this I would like to know. I’m in no way affiliated with any company, just looking to get the best thing for me. Thanks everyone. Hers a link . https://themeatstick.com/
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Ordered A new stuffer to replace my garage sale Chinese stuffer. Got the 7 pound 2 speed Waltons stuffer. The single speed was A back order and decided to go to the 2 speed and not wait. Do not think I could go wrong with either stuffer. It is A Waltons so the quality will be assured.
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I thought I would put one of these on the site to show how very easy it is. I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation. remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside. Use a hole saw or a dremmel to cut thru the top. Cut the hole. Notice there are 2 layers. Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there. Let the glue dry really well (2 hours) Clean up the edges with a file or dremmel and you are done.
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I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!
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Going on my first wild hog hunt and just thinking ahead about what to do with them. Does anyone have a recomendation for seasonings for either snack sticks, brats or plane pork sausage? Thanks
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I am planning to make some brats and wanted to know what is the best way to make them. I am originally thinking I would add cure and them smoke them as I would a summer sausage (to 160). That when when I want to cook them to eat it is like a “hot dog” meaning, I don’t have to worry about fully cooking them and can just heat them on the grill. OR Should I not add cure and then when I grill them I have to be more careful and make sure I cook them to the right temp. I am thinking cure will give them a better taste but, I wanted to get some thoughts and feedback.
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I’m eating on a keto diet and would like to make smoked snack sticks, is there any prepared snack stick spices that do not contain sugar or any suggestions?
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Made a trip down to Wichita today to check out the store. Very cool to see all the stuff in person. That #22 grinder looks amazing. I might have to sell my #8 and upgrade! Unlike the website, when you have it all right in front of you, there is a tendency to just start throwing stuff in the cart. Pocket book is a little lighter but was fun.
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Sous Vide Beginner, Best equipment to buy under $500 ??
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Made my first batch of fresh sausages a couple weeks ago (I’ll get into smoked ones later). A common issue I’m having is that when hot smoking them to eat, I’ve had some casings that are hard and chewy. What could be the cause of this? I had a bit of a learning curve with the stuffer, and getting that done properly, and if it was just some that were a little underfilled I could assume it was that. However, some of the properly filled links have been tough too. Thanks for the help and feedback!
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How do I turn off all the emails I get from the postings, or how do I delete my account? Too many emails!
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I am new to snack sticks. Ordered my first bag of Willies seasoning mix. It gets really good reviews but some say it has a bit of a pepper bite to it. My grandson is addicted to Slim Jim’s. I would really like to make him something better for him but if it has any pepper bite to it, he won’t eat them. Has anyone increased the amount of meat to seasoning with the Willies to tone them down? Does anyone have a from scratch recipe for a mild snack stick ?
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what do I need to add to change the texture of duck meat I added a binder and did a 50 50 mix with pork shoulder. the brats still came out with a weird texture. Do I need more fat? I have lot’s more meat to use but I am not happy with my last product I need help any duck meat people out there ? Thanks any help will be greatly appreciated . Duckbill
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What are you all using for a container for finishing your snack sticks/summer sausage with sous vide. Im looking at getting one in the next few weeks and trying to figure what container Im gonna use when I dump in 25 lbs of snack sticks + water. Im mainly gonna be finishing snack sticks/summer sausage in 25lb or less batches. So Im thinking I’ll probably be trying to heat 3-7gallons of water? Any suggestion which unit/size I will want?
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This is a post for a social media campaign we are doing for a giveaway. We asked people to share a time that they fed their family or friends with something that they harvested and the winner will get the last copy of the “Home Production of Quality Meats and Sausages” that we have at Walton’s. It has been discontinued and as soon as I heard that I went and grabbed the last copy, I considered stashing it away in case my well thumbed copy ever goes missing but I figured it’d be better for someone who really wants this to win it! This campaign is from our Instagram page but anyone is welcome to join, just know that the winners story will be featured on our Instagram (maybe FB) stories. Include pics if you have them, if not Londyn or I will come up with an image we feel suits it!
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