Roll Call

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  Roll Call (Start Here First)
  • Austin  

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  it is satisfying to be able to make things for yourself but don’t get discouraged if you mess one up once in a while we all have !
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  Monthly giveaway
  • harvy56364  

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  What’s better than a giveaway? Maybe Walton’s and Meatgistics! Looks like I entered Just in time.
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  Sugar cure wild hog ham
  • Erik  

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  Erik We haven’t done a wild hog ham but in general the same process is followed as long as you aren’t dry curing it like knifemaker3. knifemaker3 tricinocious is an issue but as long as the meat is properly handled and cooked to temp it shouldn’t be an issue. Recently the USDA lowered the recommended cooking temp for pokr down to 145 (or so) because there are so few cases of tric. nowadays!
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  New to the sausage making world
  • Randyman  

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  Willie’s is good stuff; we use it for regular snack sticks (19 mm casings). If I do jal, cheese or jal/cheese, we go with H Summer Unit in the snack stick casing. For summer sausage, we use the H Summer Unit all the way regardless of the added ingredients (2.4 x 12 mahogany casings).
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  Introduction
  • Clint Hunter  

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  Clint Hunter I have some venison here and some pork fat. I will try to do this Friday and make our Meat Fact Friday about it. Its going to be a busy couple of days though here with the BHA event tomorrow night and me still trying to dig myself out from under a mountain of stuff!
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  new guy
  • ratrod36  

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  ratrod36 welcome. !
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  First Post
  • Meateater1  

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  twilliams lmao hahahahahahaha I was trying to say how to make and then use those as a place holder for anything…my god what an idiot move…I am leaving it though!
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  Derek from Iowa
  • Derek_D  

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  PapaSop craigrice i dont believe you would be disappointed in the PK100
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  Map of members
  • Parksider  

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  Parksider We store the geolocation of whatever you input for your location in your profile, but to initially get the geolocation, an action has to be taken, so only those who have re-saved their profile since we set this up show up on the map. I’m hoping to run a script to automatically run it for every account, but I haven’t had time to get to that part yet. So, hopefully more people add or re-save their location and more will show up, or I get that script finished. Thank though! Glad you gave us the idea for the map, and I do think it adds a lot to this whole deal, and everyone’s backstory and location is a cool part to see!
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  Mark from western NY
  • mark60  

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  mark60 Sure gel absolutely works well with snack sticks and I like it even more when using wild game or other lean meat. Carrot Fiber is also something that can help and is a little less expensive than the sure gel. I always tell people when they are doing wild game they probably want to use sure gel, you spent a ton of time money and effort into getting the meat, spend a few more $ on a binder to make the best product that you can. But, if making pork or beef sticks using carrot fiber should give you similar results, not as good but certainly good enough!
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  Flaming Antler Outdoors from Washington state
  • FlamingAntlerOutdoor  

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  Jonathon Thanks!
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  Nick from Nebraska
  • beekeeper84  

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  beekeeper84 Welcome! Meat and Bees make the world go round!
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  Discussion on your blog today
  • Dave R  

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  Dave R I don’t have any have much pro experience in food but I can still dream. I would probably prefer that kind of food job over restaurant.
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  This topic is deleted!
  • blackbetty61  

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  jerkey seasoning
  • veman  

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  Joe Hell Thanks for answering that! and veman Hope it turns out well! I love the bold seasoning!
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  how to keep potato sausage from turning gray
  • kelly  

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  peculiarb This isn’t necessarily for bologna but it can be used and just change the seasoning. Meat Block : 18 lb pork butts Additive: 7 lb frozen french fries or hash browns Ice/Water: 12 oz Seasoning: Seasoning of your choice Process: Grind all meat through 3/16th plate, then grind half of what you just ground through a 1/16 plate. Add seasoning, water and mix for 3 minutes. Grind Potatoes through 3/16 plate once then mix in the potatoes and mix for a few more minutes. Casings: Stuff into 30-32mm Hog Casings.
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  From the mitten
  • hinoon  

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  I guess it’s kind of late for this but here goes anyway. I’m Kevin from Howell Michigan. I tinkered with meat making for a long time (40 years or so). Rookie stuff in the oven with the boxed brands, but I really wanted to up my game and found Waltons on the net. Sure glad I did! These guys are great. I am learning a lot and can’t wait to expand my horizons (and my pocketbook). I fish and hunt a lot and plan on making stuff I never even thought about before. Thanks again guys.
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  Hello from Ohio
  • OffallyGood  

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  Jonathon said in Hello from Ohio: OffallyGood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen! I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups. I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL Here is my bacon:
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  Jerky
  • tbone  

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  I’ve been trying to cut back on sodium, so a lot of times I don’t add the cure to the mix. I always put my jerky in the fridge and a 5-10 pound batch is lucky to still be there after a week. One thing I do is take some of the meat, ground or whole muscle, and either cook it in the microwave or in a frying pan to get am idea of how it’s going to taste.
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  Hi, I am Tony from Ecuador
  • Tonyinecuador  

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  Tonyinecuador Okay, well let us know when you are getting ready, sorry, Im not heading down there anytime soon! On most international orders, it is easiest to do a wire transfer. It is the best way for us to verify the account and that the payment is good. Plus, it is the fastest way for our international customers to get their product because we don’t have to do extensive checking for validity on other payment types. If we get a wire transfer, we can ship to any address you want, and the billing and shipping address doesn’t have to match. For ordering, the best way to proceed would be to email the items you want to our customer service team at cs@waltonsinc.com or call us at 316-262-0651. After we know what you need to order, we can put together a quote and get you shipping options, plus we can work out the details on arranging a wire transfer.
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  Hello, I'm Wendy from North Eastern PA.
  • wendy  

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  Been hunting for a good part of my life. We process our own deer. I make jerky every year and stick occasionally. Wanting to start getting into stick making more. There is lots of options here at Walton’s. Definitely a good place to come and explore. I am going to be slowly stepping up my game and purchasing some better equipment to make my experience less back breaking because right now all I have is a normal kitchen aid mixer for my grinder and stuffer. Kinda weak. And my oven. We will see how things go.
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  Collagen Casings Problem!
  • ewspears  

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  ewspears One thing that can cause those blow outs is overstuffing the casings, but they just don’t hold the twist like the natural casings do. Everything has its pros and cons and for collagen casings that’s definitely on the cons list.
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  returns
  • hsiddall  

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  TLDTLD Will do
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  Casing not sticking to the meat.
  • Alan  

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  Alan Have you tried the spraying yet to see if it even works? because, I have had the same problem with the dark red collagen casings and it would also not adhere to the meat. Now I’m, curious …
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  Old man newbie
  • homesteader57  

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  Jonathon Must have been that great cast iron skillet LOL, we’ll see if it duplicates in the next batch. As I mentioned about friends trying it, I gave a package after freezing it, and I mentioned no rendering and when he cooked it (I believe pan frying but I have no details) he too, had no rendering. Amazing. I love these type of adventures.
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  Smoking Turkey
  • calldoctoday  

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  Kansas Dad, Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
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  Tis The season
  • Forkinpork  

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  Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.
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  New to forum
  • Steve007  

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  Steve007 I personally don’t do a lot with wild pigs, I know our Retail Store Manager makes brats out of them and says they are always excellent. For larger muscle things like a Ham he says they can still be very good but they will have some gaminess to them, so you need to be prepared for that going in. Pulled Pork from Wild Pigs can apparently be very good but I’ve never had it. The age of the Pig and its diet is going to play a large roll into how any whole muscle cut tastes. If you can get a slightly younger pig you have a better chance at less gaminess. Anyone here have a good whole muscle wilg pig recipe?
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  Brisket Hamburger
  • Denny  

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  Jonathon I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
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  Encased Meats Enthusiast in El Paso, TX
  • stanca  

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  stanca Yeah, I have had the bison epic bar a few times, it is very tasty for sure. I found out that they used to vegetarians or vegans (can’t remember which) from a podcast I listen to, they didnt find being vegetarian or vegan healthy for them so they did some experimenting and created Epic. It’s a pretty interesting story, vegetarianism and veganism is just like anything else, it works for some people but not all, just like Paleo or Keto! I feel great on my Keto (modified!) Diet, less inflammation in my joints and I dropped a stubborn 10 lb that just wouldn’t come off with anything else. My appetite control is also far better and I don’t crave bad food anywhere near as often! Glad someone is trying to keep the old recipes alive, it’s important!
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  New To All Of This
  • Hip Granny  

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  Hip Granny Welcome to the board! We will do our best to help you with any questions!
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  Kinda New From Connecticut
  • Forkinpork  

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  Jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q
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  New to forum
  • eggflipper  

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  eggflipper Welcome to the Board, 17 years is a good amount of time and I’m sure you will have some good knowledge and opinions to share with everyone!
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  New To Forum
  • TomBiga  

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  TomBiga Glad to have you on the board Tom! We will be continuing to try to provide useful information that will help processors of all levels!
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  Greetings
  • RDP1975  

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  RDP1975 Great to have some of our friends from the northern border on the board!
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  Hello from NJ
  • Paramedic1  

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  Paramedic1 Well keep going for them, small is better than nothing! I could see an argument about Bear being a nuisance at this point. In Kansas you can shoot as many coyotes as you want year round!
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  New guy
  • Montana Johnny  

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  Thanks for the info. I tried your suggestion of the ice bath, it worked great. Being Montana, I just had to reach outside for some snow to add to the water! Thanks again, most appreciated.
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  Checking in from Arizona
  • angler  

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  Jonathon Thanks! I’ve got 8 hogs to butcher this month and a freezer to clean out before hand so I’m grinding and stuffing as fast as I can right now!
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  Hello, from Ohio
  • spatrick988  

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  spatrick988 Welcome to Meatgistics, let us know if you have any questions or go ahead and post any tips or recipes that you really enjoy! Getting to the point in the year where deer processing information will become more relevant for sure.
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  New to the Forum
  www.baconacresfarm.com pork tamworth pigs charcuterie processing tamworth • • Bacon Acres Farm  

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  Bacon Acres Farm Welcome to Meatgistics!
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  New here
  • Farmer1  

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  Farmer1 Welcome to Meatgistis! We love to have both new processors and more experienced ones, like you, on here. If you have any questions feel free to ask or post pics of anything you have made.
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  Signing up
  • renaldo  

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  you will love making your… and you can add whatever you want, and adjust it to your taste!
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  Excalibur German Sausage Seasoning?
  • Sharlene  

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  Sharlene They do! We only keep one variety of the German Sausage Seasoning in stock, but here is the one we have: https://www.waltonsinc.com/h-german-sausage
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  Texas Smoker
  • chilefarmer  

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  chilefarmer Glad to see you joined the community! Sounds like you’ve got quite the selection of grills and smokers to cook on!
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  Well hello from Long Island NY
  • zzrguy  

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  Thanks for the reply
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  Scottingaround in Southern California
  • scottingaround  

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  Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.
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  Summer sausage
  • deerslayer6911  

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  Austin I like it because of the pepper in it. Also add mustard seed to it
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  Tom from Utah
  • Tomg  

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  Thanks Austin. I think this is going to have to be tried in a Dutch oven out camping, can’t wait, but oh [censored], I don’t have the shaker spices on hand, need to get them ordered. So I guess I will have to wait a bit, darn.
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  That better bacon potatoe pie looks awesome...gotta that that
  • Tomg  

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  Re: [Meatgistics: Better Bacon Potato Pie](High Temp Cheese)
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  Love the site! I'll be on alot!
  • heidifeldtman  

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  Re: Welcome to Meatgistics! [JOIN AND POST TO ENTER OUR GIVEAWAY]
• 

  Ryan Smith
  • csosmith  

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  Ryan from Rosalia KS checking in.
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  I have been using Walton's products for years. Best quality there is.
  • smokerman  

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  Re: Roll Call (Start Here First)
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  Mark from Wichita, KS - love my Black Olive for ribs, pulled pork & smoked pork loin. Hard to beat Walton's Old West Ultimate Seasoning!
  • KSLonghorn  

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  KSLonghorn Welcome to the community Mark! We love using the Black Olive as well. I love the combination of using wood pellets with a ceramic grill!
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  Parksider background
  • Parksider  

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  Parksider The processing part is definitely just as fun as the hunting is! Welcome to the community!
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  Processer in Augusta
  • Catbacker  

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  Catbacker That’s a whole lot of processing to just be doing it from home! Thanks for the great feedback, and welcome to the community!
• 1

  Bloody Mary Jerky
  • 19BUTCHERS59  

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  Re: [Bloody Marys: Mix](Snack Sticks) Bloody Mary Jerky 1/2 C. V-8 juice 1/2 C. vodka 3 T. Worcestershire 1 tsp. honey 1 tsp. celery salt 1/2 tsp. hot sauce 1/2 tsp. grated horseradish 1/4 tsp. black pepper squirt of lemon or lime juice 2 lb. meat strips Mix all ingredients together except meat strips. Allow flavors to blend for 15 minutes. Add meat strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or an airtight plastic bag. Remove meat from marinate and place in a drying environment. from: Just Jerky by Mary Bell
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  Hello from ND!
  • NDKoze  

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  hambone Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams. For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow. Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!
• G

  Excited to be a part of the Meatgistics community
  • Gomez  

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  Gomez That’s great you live close enough to visit our Wichita stores! Welcome to the community and we’re glad to have you here!
• 

  Looking forward to reading lots of good tips here!
  • Jonathon  

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  Re: Roll Call (Start Here First) Wichita Kansas here! I have been grilling my whole life, in the last few years I have started getting into processing and smoking more. My favorite snack stick seasoning is the BBQ/Habanero Summer Sausage/Snack Stick seasoning. It is amazing as a Summer Sausage too!! With Habanero in the title you might think it would be too hot, but its not, the sweetness from the BBQ balances it very well. For Brats…its too hard to pick one, for pork/beef it is probably Habanero Mango or Cheeseburger Cheddarwurst. We also make a lot chicken Brats and for that the best one I have tried so far is the Raspberry Chipotle. However we are going to be doing some Hot Buffalo Wing Brats with Hit-Temp Blue Cheese once that comes in stock. I will definitely give everyone an update on how those turn out! Also the patty mixes Roasted Garlic and Onion, Jalapeno and the Montreal mixes are all VERY good! I have a Green Mountain Daniel Boone grill, using mostly Pecan and now Cherry Pellets.
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  Enid, OK T&C Meats
  • TandCMeats  

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  TandCMeats Welcome to the community! If you have any questions we might be able to help with while your getting ready to open your meat shop, let us know, we’d love to help if we can!
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  Monroe Georgia. I have been making suasage for the past 16 years. Started using Walton's products back when they were known as Midwest Tech
  • hutch432  

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  hutch432 It’s been a few years since we changed our name now (used to be called Mid-Western Research & Supply). Thanks for being a customer over all the years! Glad to see you here and welcome to the community!
• 

  First Post!
  • Austin  

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  Austin Walton About me A lot of you guys may have seen me before on WaltonsTV. I’ve been working at Walton’s for 10 years now and have been involved in various roles at the company. Right now, I’m the host of WaltonsTV and Meatgistics, plus the Retail Products Manager. I cannot wait to interact with everyone about everything from sausage and jerky making to smoking, grilling, hunting, and more! Location Wichita, Kansas Favorite Meat Snacks Either Snack Sticks or Bratwursts. If I was forced to choose between one of them…I’d choose both! Current Grill/Smoker Jim Bowie Green Mountain Pellet Grill I’ve found this to be the easiest way to grill or smoke on the same unit, while remaining quick and easy. I’m a lazy cook, so having real wood flavor with digital temp controls is right up my alley. Experience Level Mid to High I’ve made countless pounds of sausage and jerky and my job is all about supplying meat processing supplies and equipment. I love everything related to meat processing, smoking, and grilling. My Favorite Walton’s Stuff Brats - Blue Ribbon Bratwurst Seasoning - Hands down my favorite brat seasoning, and it’s Walton’s #1 seller Snack sticks - Bloody Mary Snack Stick Seasoning - A very new flavor that we just recently started selling, but this has quickly become my favorite snack stick Dry Marinade - Cyclops Greek Marinade - Perfect for making a juicy grilled chicken breast Seasoning Shaker - Sundried Tomato Basil - I’ll put this on about anything, but it’s particularly good to add some flavor and flare to pizza Equipment - Walton’s 11lb Sausage Stuffer - Just an all around great piece of equipment and perfect for smaller batches of sausage and I have been using this more than our larger hydraulic stuffer just for the size convenience BBQ Accessory - Non-Stick Grilling Basket - A must have that I use all the time for grilling Apparel - Walton’s Orange Hat - Love wearing this hat, and you won’t ever see me without it