Tex_77 Thanks, Might need to label it with a revision number. LOL
Here are my top picks for various applications, feel free to post your own tops picks from Walton’s large array of products. I will continue to update as new products come out and I try more flavors. Last updated 09/19/21.
Brat Seasonings -Hatch Green Chili - Great flavor, brings some heat, but isn’t overbearing. If you are a fan of Hatch chili’s you will love this flavor. Supreme Pizza Bratwurst Seasoning - Great seasoning, kids love it, add cheese and its almost like eating pizza. Philly Brat Add cheese and you have yourself something close to a true Philly Cheese steak. Blue Ribbon Brat Great traditional brat flavor. German Sausage Great mild flavor. Don’t use the cure that comes with it when making a fresh brat.
Breakfast SausageH 110-C Probably my favorite breakfast sausage seasoning, it has a nice kick to it. It goes great with biscuits and gravy. 1504 Not has hot as the H-110, but def. has a great flavor to it! Dixie Style Has good flavor, is mild, no heat to it. W-110 To me this was pretty bland, with less flavor than the Dixie. Will update, once I have tried more flavors. The Holly must be great, since it is Walton’s top seller.
ItalianMild This is great sausage for any Italian dish, its great for kids as there is little heat. Hot - Just as good as the mild, but with some heat. Add some cheese to it and you will have a great sausage to add to some pepper and onions for a nice Italian sandwich.
MarinadesArgentinean Style BBQ Marinade This is my favorite marinade for skirt or flank steak! You can use to make fajita’s or just as a grilled steak marinade. The flavor is awesome! Don’t let the Argentinean name scare you off, they know a thing or two about beef down there! Pair your steak with a chimichurri sauce and you will have a meal fit for a King! Fajita Marinade This marinade is great on flank or skirt steak, it will give you the flavor of fajitas from a restaurant, it has a nice slow burn to it, you won’t be disappointed with this. Cyclops Greek Marinade This is great on chicken, it will give great moisture and flavor. Pa’s Black Bull This is great on roasts, pork chops, etc. It makes meat meatier if that is even a thing. It is also Jonathon favorite marinade. Butter Garlic This has a great flavor is great on roasts, pair it with the butter garlic rub on a Sunday roast and you are in for a real treat.
Excalibur SeasoningsUltimate Steak and Roast Rub This is a great rub on steaks, roasts, or pretty much anything. It is Walton’s favorite seasoning for steak. Better Burger This makes a great burger with that classic burger flavor, you can’t go wrong with it. Butter Garlic Pair this with the Butter Garlic Marinade and you have a great seasoning for roast. This goes well on grilled shrimp or vegetables. Pork Roast and Chop Rub This is rub is great on pork. Use Pa’s Black Bull to marinade a chop, then season it with this you will have one of the best pork chops you will ever eat. Mexicali Taco Seasoning This is a great seasoning for making taco be it beef, chicken, or pork. Rosemary, Basil and Thyme Seasoning this is a great seasoning to use with chicken or turkeys. Cinnamon Toast If you like Cinnamon Toast you will love this seasoning, it even has some cocoa powder in it.
A quick note on seasonings from Spiceology, in my experience and opinion these seasonings can all use some extra salt. Is this a bad thing or deal breaker absolutely not. If you look at most commercial rubs sold the first ingredient listed is salt, which means its the primary ingredient and most of what you are paying for, who wants to pay a premium price for salt? So when you buy a Spiceology seasoning you are paying mostly for other premium ingredients and not salt.
Gaucho Steakhouse Rub This rub is one of my favorites for steak. It has a real South American flavor profile to it, its similar to the flavors you would find at a Brazilian Steakhouse. Even Austin likes this rub so you can’t go wrong.
Chad White’s Brisket Bomb this rub is very much in the style of a Texas brisket rub. It has a strong black pepper flavor and hint of coffee to it.
Sriracha Candied Bacon this rub has it all a nice blend of some heat, sweet and bacon. I’ve had this rub on dehydrated bacon, and it was awesome!
32 mm Fresh Collagen Casings These are a great casing for those just starting out that don’t want the extra work of fresh hog casings. The only real draw back of this type of casing is that it will not hold a twist, but don’t let that be a deal breaker. This casing has a nice clean bite to it.
Tubed Natural Hog Casings 30-32mm These casings are the easiest to use hog casings because they are already pre-rinsed and untangled on a tube, so all you have to do to use them is soak them. This will give you the classic curvature of brats you are most likely use to seeing, and will hold a twist. The bite on these casing provides a nice bite with some snap to them.
21 mm Fresh Collagen Casings These are my go to breakfast sausage casings, and what I would recommend everyone use.
19mm Smoke Collagen Casings
Jerky SeasoningsPepper and Garlic Jerky Seasoning This is my favorite jerky seasoning, and that is because the flavor is great, and it reminds of the jerky that my grandma made. Its got great flavor, there isn’t a lot of heat but there is some from the pepper. Cajun Jerky Seasoning This has a good Cajun flavor to it, with a nice heat to it. Walton’s Bold Jerky Seasoning This seasoning is based of Willie’s Snack Stick seasoning, it has some heat, but isn’t over whelming, its a good all around flavor. Sweet Chipotle Jerky Seasoning This is a great seasoning for making tender jerky using Walton’s tender jerky method. It’s sweet and not much, which lends itself well to tender Jerky.
It’s hard to recommend just one grinder, because it is really going to be dependent on how much product and how often you are making it. The best advice I can give is to buy the largest grinder you can afford, you won’t regret having to much power, but you will not having enough. With that said I would recommend you buy a Walton’s grinder. If you are heavy user or small commercial processor you may want to step up to the Pro-Cut line.
11 lb Sausage Stuffer This is the best all around stuffer for most users. Even heavy users swear by this stuffer. It is great for making Snack sticks.
In my opinion you can’t go wrong with Victorinox, I would recommend a chefs knife, various boning knives, breaking knife, and a slicer.
Knife Sharpeners and Steels
If you need to put a quick edge on knife the Swiss Sharp Handheld Sharpener is great choice, it is a pretty aggresive sharpner so you should use it sparingly. If you know how to use a sharpening stone and have the patintce to use them that is a great option for sharpening, you will want a course stone, and fine stone, and honing stone, Walton’s carry’s several tri-stone sharpners, so check them out. Now if you have some money to burn the best sharpener, and Jonathon’s favorite sharpener to use the Tru Hone Knife Sharpener it will put a professional factory quality edge on your knives.
As for steels there a two that I would recommend. The first is the 10" Smith’s Diamond Steel which will quickly bring a dull knife back to sharp and you won’t break the bank buying it. The second steel I would recommend if you are looking for a step up from the Smith’s the 11" F.Dick Multicut Flat Steel is a good choice. It will not only get your knife back to sharp, but it can also take small knicks out of your blade.
Portable Kitchen Grills aka PK Grills
PK Grills are some of the best charcoal grills you will find on the market right now. From the PK Original, PK 360, and the all new PK GO you can’t go wrong with these grills. The made out of aluminum so will never have to worry about them rusting out. There are many of these grills still going strong that are 50 years old or older. The PK 360 is an upgrade from the PK Original, and the PK GO is designed for tailgating, camping, etc and is ultra portable. Having both the PK 360, and the Original I can tell you they are both great grills, if you think you need extra room go with the 360. Grill grates are must have upgrade for these grills PK 360 Grill Grates or PK Original Grill Grates they transform these grills into steak cooking machines. The Original is a favorite of many SCA Cookoff teams, and are a favorite of the likes of Aaron Franklin and Alton Brown. If purchasing one, i would recommend that you get the graphite colored ones as they will show less grease splatters, etc.
Instant and Leave in Thermometers
In my opinion of the best and most important tools you can have when cooking is a good thermometer. A thermometer will all you to cook to the proper donenesss as well as monitor your cook as it goes. For an instant read thermometer I would recommend the Escali Folding Digital Probe Thermometer.
For a leave in thermometer there are several things to take into consideration. Do you want Bluetooth control, WiFI enabled, radio controlled, wireless probes? If you aren’t worried about hooking your thermometer up to your smart phone the Maverick XR 30 Remote Thermometer is a good choice. For a smartphone connected Thermometer I would go with the Grill Eye Pro which is WiFI enabled which makes it far superior to Bluetooth. For a wireless thermometer the Meater Thermometer Plus is the way to go.
Poly Bag Sealer - Stainless Steel If you are making bulk sausage and putting it in poly bags this is a must have, much easier to use than hog rings.
Marinade Express Vacuum Tumbler - Pro This is great to have for marinating various meats, or for jerky. It will save you from having to marinate meat for long periods of time, and really gets the marinade into the meat.
Weston 330lb Digital Scale This is the scale to have if you are weighing out large quantities, such as 25# batches of meat. The remote readout is extremely handy for being able to see the readout with a meat lug on the scale.
Walton’s Automatic Syringe Injector This is the best injector I have ever used. It makes injecting a breeze. Be careful when cleaning and disassembling as their are small parts that can be easily lost.
Vera Precision Digital Scale This scale is extremely handy for measuring small quantities and it will measure down to the fraction of a gram. It very useful when not making full batches of products.
Chicken On the Run Breading and Chicken On The Run Marinade are an absoulte must try if you love fried chicken! The breading also works well for Chicken Fired Steak, mix it with some corn meal, and you also have a great breading for fish.
Meatgistics Leather Apron this is a great apron, it’s heavy duty and functional and should last a life time. Your processing friends will be envious if you have one and they don’t.
Walton’s Artisan Apron This a great light weight apron that is good for every day use. The two front pockets provide a handy plave to put instant read thermometers. Would work great over the top of the Meatgistics leather apron to keep it clean.
Hard Surface Sanitizer this is a must have for sanitation be it for counter tops, equipment, cutting boards, etc just follow the directions and you will be good to go.
Walton’s Complete Turkey Cure this is must have for making a turkey for those special occasions. I have used it twice and both times everyone who has ate the turkey have raved about how it is the breat turkey they have ever ate. It will give your turkey a nice hammy flavor.
These are a must have for anyone wanting to do steak cookoff competitions. They will give you perfect grill marks. They can be flipped to the flat side and used as a flattop griddle as well. They are highly versatile and can be transferred between grills and ordered in custom sizes to fit any grill perfectly.
I’m going to go out on a limb and assume many of you are like-minded to myself in that you not only find enjoyment in meat processing as a hobby but also the connection to a sense of self-reliance that the skills we’ve developed and equipment we have obtained brings to us and our families. It’s a good feeling to know that you are working toward a life that is less reliant on other people, services and the status quo of modern day living.
Some may call it prepping, I wouldn’t consider myself a prepper….but I’m not living in an ignorant bliss of unawareness either. You may call it self-reliance or homesteading. Whatever you call it and wherever you land on the spectrum, I wanted to share with you what I’ve been working toward for my family and friend circle and am looking for others to share their ideas and methods if there is interest.
In the last year, my family has moved from a town of 200, previously had lived in a town of 7K-ish to a 12 acre piece of land of our own. It’s mixed vegetation of grassland and wood lot about 50/50. There is a spring fed pond and our place is at the dead-end of a dirt road. We got lucky, really lucky. A PA owned the place with plans that fell through but that’s another story in itself.
House was a mess and a lot of work to get it to where it is today, with more to go. Anyway I like the idea of working toward self-reliance. We keep a well stocked pantry, we harvest game, we buy family beef and have plenty for each year. I have a well and septic system and most appliances are electric with a few propane exceptions. Working toward adding a fireplace and wood burning stove. Solar is on my mind as well. Maybe not full capability but a supplemental system that could run a select few circuits would be nice if a fully sized system was too expensive. This spring I got a few ducks that we collect eggs from daily, the pond has some panfish and carp in it so far that I’ve caught. There is an abundance of wildlife and foraging resources (several mushroom species, sandhill plumb, prickly pair fruit. We broke ground for a garden but I think it is too shaded. It has not done very well. Planning on changes there.
I’d like to add a small orchard with some
Apple trees, a grape vine or two, black berries, blueberries and the wife wants a peach tree even though winters are hard on peaches here.
I have an un insulated shop next to the house as well and have been hitting up auctions to fill it will items that help me to be more self-reliant. An old welder, drill press, chop saw and some carpentry tools are where I’ve started. We have an ATV that we inherited. In the shop I am planning to partition off a corner and insulate it and finish it out. It will be my home processing plant/hobby kitchen. I hope to start that this fall when I finish an ongoing bathroom remodel that I’m working on for my wife.
I love to travel as well and want to work toward a lifestyle that allows for more travel experiences with my growing family. My wife and I are very much in the working class, I hope we are able to inspire others who are wanting to build a similar path.
I’d like this thread to serve as a resource to share what we’ve implemented/experienced and learned along the way for those who may be working toward or who may have achieved a higher level of self reliance.
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.
So, I have been looking to get a pk100 to try for quite a while and even close to ordering a couple times this year. Last time I checked they were “sold out” . Now I get on to check and it is like $500 more and that is turning me off from buying one right now and really disappointed.
With that being said, does anyone know of another smoker to check out that is comparable to the pk100 ? Help me find some options.
Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
Hey guys, we have created https://www.waltonsinc.com/more/waltons-events to have a calendar here of upcoming events for Walton’s/Meatgistics. I am working on how to get it to be a link at the top similar to Conversion Chart and Livestream but I am struggling on that. Might need to wait for Austin to get back for that one. But as of now it is showing bi-weekly Meatgistics Livestreams, Monthly Walton’s Livestreams and Podcast schedules. We will eventually fill in the calendar event with more information on the upcoming events but for now they are all just place holders.
I bought my Char-broil electric h2o smoker back around 2006 and tried it a few times with chicken, roast, and briskets but i wasn’t happy with dry and overcooked results so it was put in storage. Last year I decided to try again with snack sticks, and with the help of this website I figured my past problem was temp control and relying on the helpful (sarcasm) temp gauge on the dome. I purchased a PID controller which allows me to maintain accurate smoker temps. I hang the sticks vertical and they are approximately 12 inches long, I follow the recommended smoke schedule with water pan and sponges, and finishing with ice bath, after drying the stick the bottom half is dry, wrinkled and hard and top half is perfect. I use temperature probes in my sticks top and bottom and when I start the smoker the temp probes are within 3 degrees of each other. During the 155 deg for 2 hours the temps start separating to about 10 deg, and when I go up to 175 it can reach up to 15-20 deg difference before I pull the sticks at lowest internal temp reading of around 150. The smoker has no vents but it’s not very airtight so I was thinking that putting a blower to help move the air would help. There are 3 sizes of blowers on the Auber instruments website that I think will work for my smoker although they are for charcoal I’m thinking it won’t matter, they are 6.5CFM, 10 CFM, 20 CFM. Can anyone recommend which size would be best and what location to install? I’ve made 3- 12 lbs. batches (80% venison/20% pork fat, pork butt, and beef chuck roast) of sticks with Walton’s seasoning and flavor was great, even the dry half is somewhat edible. sorry no pics. Any help is appreciated.
P.s. there was very little fat rendering, sticks were a little oily and small amount of fat in water pan.
Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.
Today was one of those very interesting days. It rained most of the day and I didn’t do a lot. Then with an hour left of shift a lady was in labor less than a mile from me. To make a long story short…I got to delivery a baby today! A healthy baby boy. It makes all those really bad calls worth it! Got my stork pin!!!
I’m looking at buying a sous vide after last nights fail (x2). I tried to do a corned beef sealed in a food saver bag in the nesco within 2 hours bag blew out the side. I put it in the smoker for three hours almost no smoke more to dry out the boiled brisket. I got the nesco down to 190 with two different thermometers thought I was safe so tried again sure [censored] that bag blew out the side sometime over night meats done but not sure how it’s going to taste. Do I need special vacuum bags so this doesn’t happen again? Also can I fit a brisket in the Waltons plastic container?