Subcategories

• How To Make.... Meat Recipes

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  @lucius If you want to use an oven, check out this post here for some helpful tips: https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven For making a skinless snack stick, you can follow the same beginning process. Same ingredients, grind, mix, etc. When you stuff, you are just using the jerky shooter instead of a stuffer, and no casing. So, you want to stuff the sticks directly onto a cooking rack, or pan, etc. that you can place in the oven. To get the oven to stick to the temperatures you will want to try to hit in the cook cycle, read the article above, but you will also have to experiment a bit with your oven to see how you can make it work best in your case. They key is a low starting temp with a gradual increase. Starting the cooking process with a higher heat will end up with a less than desirable product, but at least still edible as long as you cook to a 160 internal temp. We don’t have any other full write-ups using a jerky shooter. Just try to follow the info in the recipe here as closely as you can, or also read through the Meatgistics University article here: https://meatgistics.waltonsinc.com/topic/1463/meat-processing-equipment-208-low-temp-oven and when it comes to cooking, trying to follow the same cook cycle as you would on a smoker, but read the article about cooking in an oven above.
• Recipes

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

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  Dill Pickle Almonds Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Overview The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like! “Meat” Block Almonds (8 oz) Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon) Olive Oil Boiled Water Excalibur’s Salt & Vinegar Wing Shake Steps Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together. Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket
• Meat Hacks

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat

  Food Preparation & Cleaning

  Meat Grinding and Mixing

  Sausage Stuffing

  Smoking & Grilling

  Food Packaging

  Equipment

  Maintenance

  Tips & Tricks
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  Meat Fact Friday - Why Use Pork Fat? Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product! Why Add Fat When making any type of sausage out of leaner cuts we always recommend that you add pork fat. Fat plays a few important roles in sausage making including binding, flavor, and texture, wild game or lean cuts just don’t have enough fat to give you a quality sausage. You can add other types of fats but pork fat does have some characteristics that make it uniquely suited for use in sausage. 1) Best Creaminess First pork has the lowest melting and solidifying temperature of any of the major red meat fat sources. This is part of the reason that it has such a nice creaminess to it, this helps coat the inside of your mouth when you are eating it and allows the flavors from the sausage to linger longer. As you can see here the texture of this pork fat is much different than the beef fat. Now, part of that is the pork is belly fat and the beef is fat I trimmed from the round but the larger portion of it is the general difference between beef and pork fat. 2) Appearance Second Pork Fat is a nice Bright white color making it very appealing in products like Summer Sausage, Pepperoni or Salami where we are really looking for particle definition. Beef fat tends to have a light yellowness to it that just doesn’t pop as well as the pork fat does. The only other red meat fat that I am aware of that is as nice and white is goat and that brings us to another reason, flavor. 3) Flavor Pork fat has a very neutral flavor to it meaning that it won’t interfere with the flavor of your sausage much, if at all. Beef fat tends to have a pretty strong beefy flavor which isn’t necessarily unpleasant but it is strong. Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Meat Slicers
• Seasonings

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives

  Spices

  About Excalibur

  Sauces
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  @Jonathon I agree, this is a great reference.
• Will It BBQ?

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  @Jonathon you guys have more BALLS than i got