Thats the 5th time. It is ok, just wanted to share a great recipe. When you hit submit, it just sits there, and if you go to another topic or screen it follows you. It may work from my phone and not my computer. Maybe I will try that later on. 6th time is a charm they say.
I made two different 5 lb batches of snak stix today–one sweet chipolte and the other summer sausage unit 107. I added binder to the chipolte but missed it on the summer sausage. What difference will this make? I’m guessing the final texture may be different. Anyone else ever do this? Thanks! My new 11 lb sausage stuffer worked great!!!
I am trying to figure how to make what I thought was ring bologna except that I usually pull it out of the freezer and boil it in hot water to cook/heat it prior to eating.
When I read the ring bologna recipe on Walton’s it appears to be a product that you slice and put on crackers as an hors d’oeuvre.
What is the bologna cooked prior to eating?
My city has a Maple Festival every April and this year the blue ribbon syrup producer made Bourbon Barrel-Aged syrup, so I picked up a large bottle and made some sausage with it. It is sweet, with a little heat, and a small bourbon taste at the end of the bite. Any suggestions on spices to add in for a more complex flavor?
After last smoke noticed I was getting some black flakes off the top. Time to clean… Going to order some of Walton’s smokehouse cleaner. Question is that is says to rinse with hot water. I have an LP smoker so not wanting to do that. Has anyone used this product for this type of smoker? I guess I could cover the burner unit. Thoughts?
Jonathan could be a topic for future podcast or livestream.
What are the pros and cons of using the sausage stuffer attachment on a meat grinder verses an actual sausage stuffer?
Seems like the preference is a sausage Stuffer that you hand crank.
Why is that?
If your using the stuffer attachment on a meat grinder,what is the disadvantage?
I’m looking at purchaseing a separate manual stuffer because everyone recommends that it performs better than the attachment type on a meat grinder
Any thoughts would be appreciated
Has anyone in the community used this tech before? Been researching this for the last year or so. Sounds really interesting. Looking at a portable unit to offset the old electric range/stove. Just bought some new cookware to replace an age old set of T-Fal. Nice thing was, it’s induction compatible and oven safe as well. Win win!
Thoughts, comments are welcome. Thanks.
Needed an edit here. It’s a bit of a stretch from our normal topics but will this somehow be applied to a smokehouse? Time will tell.
I am a very new Member and do not normal chat on Website in fact this is my first one BUT i have always been a meat guy in my career and very much in enjoy the site also product for sale, comment from other folks ETC.
BUT not really tech savvy and don’t really know how to move around like others more experience or younger than myself 🙂
Have you ever thought about a U-Tube video on how to use the website and all it functions ?
Just a thought for us/me tech unsavvy folks to learn how to get around ?
No kids at home to help anymore 🙂
Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
Hi guys, I wanted to create a thread for topic ideas and wishlists for topics that we could cover during our weekly Meatgistics Livestream. These livestreams will be held at 3 pm (central time) every Thursday at waltonsinc.com/live These are separate from our monthly livestreams where we do giveaways and things, this will be about meat processing only. So, let me know what tpics you want covered!
Hello all, I have been lurking for some time, watching the videos and reading.
First, thanks to all. My 50/50 venison/beef snack sticks have come a long way from all that I have learned here.
I have been using the Gigawatt hot seasoning in a 19mm collagen casings. I am using Sure Gel binder, Sure Cure and encapsulated citric acid.
I am smoking them at the recommended temps and all is well up to this point.
After I remove them from the smoker, I soak them in an ice water bath for about 10 minutes Then let them cool for about an hour.
I then vacuum seal them and immediately refrigerate them.
They appear mostly dry when I vacuum seal them; however, when I open the packages the cases are all soggy and nasty looking/feeling.
Does anyone see something that I am doing wrong?
Has anyone ever had this happen?
Do I need to let them dry longer? like maybe overnight?
I’ve made British bangers using:
1.4 kg (3 lbs) lean pork shoulder
0.3 kg (3/4 lb) pork fat
170g (0.4 lb) rusk (kind of like bread crumbs, only better)
2 cups water
How can I convert this to chicken? I don’t mind using chicken thighs.
Some of you use Walton’s carrot fiber in your chicken sausages. I’m not sure that would be any better than the rusk, which will hold 2 to 3 times its weight in water. * But how to replace the pork fat? *
Any suggestions appreciated!
I have been looking to have fabricated a socket that will fit the lug of the stuffer crank handle. One that would fit either a 3/8 or 1/2 inch ratchet! This would allow the user to pull down on the handle instead of either taking it off and reattaching it or just trying to turn it all the way around. Pulling down is by far easier than pushing it back up on the back side of the crank and the ratchet would make it for faster than fumbling with taking the handle off and repositioning it.
So, normally I would wait to fit this intoa larger post but I really don’t want to wait at all! I set up Jambalaya Brat today! Ill post a pic of the usage in a second, it is on my phone and I am on the computer. It has no image yet but our Creative Design department will remedy that shortly and I CAN"T wait to see what everyone makes with this one. We might even do some sort of hashtag campaign across facebook and instagram and the “winner” would get something…we’d have to make sure we had the rules correct but I’m sure I could talk Austin into either a coupon of some sort or some walton’s gear for the winner?
I am getting ready for a batch of snack sticks. I bought Willie’s a few months ago and only used a portion. I vacuum sealed put in my box in the closet. Yesterday went to get out all I needed and found the snack stick seasoning hard. Is this still good and can I just throw it into like a Magic Bullet and grind it to the best original state I can get to.