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• RandyNight -
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• A Former User -
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• lkrfletcher
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Hey peeps, looking for info on the pizza snack stick seasoning. If anyone has used it. I made the sticks last year and they did not turn out and had to throw the entire 25lb batch away. It seems to me it had a bad chemical reaction during the smoking process. Someone else in the group had the same thing happen. I also bought the brat seasoning as well and i believe it had the same reaction but since it wasnt cooked and it was a fresh brat it was able to be used which turned out good. I thought about doing two 12.5lb batches. One with just the seasoning and 1 with pepperoni stick that jon was raving about in the recent meat hacks video. Question is how much pepperoni should i add for the 12.5 lb meat block or is it not a good idea in a snack stick? Jonathon
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So, on a whim this morning I decided to see if the new 50 LB mixer would mate up with the older style Cabela’s #12 Carnivore grinder that I have. It does. So, if you have a non-Walton’s grinder and want to get the 50 LB mixer, I would absolutely do it. While I can’t guarantee that it will work with your grinder, it probably will. The worst that can happen is you’ll have to hand crank it. And with that, I’ll keep the comment that my 12 year old wants to say to you Blue Teamers to myself… PS: Ignore the dungeon…
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Used my new Walton’s 7 pound stuffer for the first time today very impressed. Makes making my sausages so much easier.
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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! #livestream
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Before the Waltons Grinders arrived in stock there was talk that Jonathon was gonna do a full review video of it/them grinding meat and go over the features. Did that video ever happen and I cant find it or not happen? I was interested in the a #32 but got word the tube that you drop meat into is the same size on the #12/#22/#32. Anyone have any insight on that? I currently have a #12LEM that I put through its paces pretty often, an upgrade a #32 wouldn’t be unreasonable but if I still have to cut my meat chunks small enough to fit in a #12 I might as well keep it till it kicks the bucket.
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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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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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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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how do I stop the emails from all the posts that are listed?
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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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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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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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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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