lkrfletcher Both were great post. Frankly, I’ll be trying to make both. As I said many times, collectively the skills and talents in the Meatgistics is extraordinary.
I think both will be tried my many. Would you please post the recipes in the User Recipe category.That would make all three post easily accessible to all. Us old folks can’t remember where we put our glasses much less what categories we have read things.
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.
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. Cinnamon Toast If you like Cinnamon Toast you will love this seasoning, it even has some cocoa powder in it.
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
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.
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.
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.
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.
I am wanting to make some hot breakfast sausage. There are several options available at Walton’s, and am not sure which to try. Does anyone have any experience with these seasonings or favorites? I am going to make them into large patties with the patty maker.
Any input on favorites would be appreciated.
Used some dried sheep casings today for the first time. Soak them in warm water for about 15 or 20 seconds. Then put them on the stuffing tube that I sprayed with white oil. The casings are about 20 to 25 mm was happy with the results. Much cheaper than the fresh may try them for A batch of snack sticks. I do not hang my snack sticks just lay them on the grates. Will let you know how they turned out.
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!
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 🙂