Subcategories

• Harvesting Meat
  

  Find out some of the best ways to improve your butchering and wild game harvesting

  1
  Topics
  1
  Posts

  

  Benefits Of Using Deer & Wild Game Rinse

  Learn why using Deer & Wild Game rinse can improve your meat processing with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.

  What Is Deer & Wild Game Rinse?

  This special blend of additives from Excalibur Seasoning is designed to protect and assist in limiting bacteria growth on your wild game before you can get your meat processed either at home or by your local butcher. It is used as a carcass spray, mixed at a ratio of 8 oz per 1 gallon of water. Simply mix and dissolve the additive in water and spray on the carcass both inside and outside, especially concentrating on the wound area.

  How Does Deer & Wild Game Rinse Work?

  It works by lowering the pH of the meat, stopping bacteria reproduction, and inhibiting mold growth. It also prevents browning caused by oxidation. Since this product is a very low cost item and it helps produce a much safer and higher quality meat product, every hunter ought to have this in their hunting gear for all their wild game processing.

  What Is In Deer & Wild Game Rinse?

  Ingredients: Salt, Citric Acid, Sodium Benzoate, Maltodextrin, Potassium Sorbate, Sodium Bisulfite. Contains Sulfites

  Shop waltonsinc.com for Deer & Wild Game Rinse Shop waltonsinc.com for Spray Bottles Shop waltonsinc.com for Meat Additives
• Food Preparation & Cleaning
  

  Learn about quick tips and tricks to improve your meat processing skills for everything from sausage and jerky to BBQ and grilling

  5
  Topics
  5
  Posts
  No new posts.
• Meat Grinding and Mixing
  

  Learn about tips and tricks to improve your meat grinding and mixing and what can make meat grinding and mixing better and easier

  3
  Topics
  3
  Posts

  

  Can Meat Grinders Grind Animal Bones For Pet Food?

  Learn what grinders are suited for grinding some types of animal bones with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  We’re kicking off today with Meat Hacks… A question we get a lot is…Can I use a meat grinder to grind animal bones and make pet food? In some cases, that answer is yes. We have 2 Weston meat grinders that are approved, by the manufacturer, to grind SOME types of bones, and the Pro-Cut meat grinders can also grind some types of bones. From Pro-Cut there are #12, 22, and 32 size grinders available, and for the Weston grinders, you will want to look at the Weston Pro Series Electric Meat Grinders, in the #22 and #32 sizes. These grinders are capable of grinding smaller, softer animal bones, such as rabbit, whole chickens, chicken quarters, and other birds, due to the power and all metal construction of the units. But, please avoid trying to grind large or dense animal bones such as bones from any type of large game, pigs, cows, deer, or sheep. And, always remember that busted splintered bones can get into the digestive tract of a pet and cause severe damage and even death by puncturing the walls of the intestines or stomach. So…YES…you can get a grinder capable of grinding certain types of bones by purchasing a Pro-Cut meat grinder or the Weston #22 or #32 Pro Series Meat Grinder, but please do be wary of the dangers that can arise in feeding pets food with bones in them, if you don’t adequately and completely grind the bones.

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Meat Grinders Subscribe to WaltonsTV on YouTube Pro-Cut #12 Meat Grinder Weston Pro Series Meat Grinders Pro-Cut #22 Meat Grinder Pro-Cut #22 Stainless Steel Grinder
• Sausage Stuffing
  

  Explore the world of sausage stuffing and how to make the best sausages from fresh sausage to cured and smoked sausage

  3
  Topics
  3
  Posts

  

  Natural Sausage Casings Information & Help

  What are natural sausage casings? What are natural casing made of? What kind of hog casings and sheep casings are available? Watch the video, read the highlights here, and then post your comments or questions below.

  What are Natural Sausage Casings?

  Natural Sausage Casings are the oldest form of sausage casings. They are actually made from animal intestines, typically from sheep or hogs. Sheep casings are usually the smaller of the two ranging from 22 millimeter to a 28 millimeter. The larger hog casings range from a 32 to a 42 millimeter. Our 32 to 35 millimeter hog casing is the most popular natural casing we offer.

  Why Do Natural Casings Specify a Range In Their Size?

  You might ask why is this a range? Why is this 32 to 35 and not just 32 or 35? The range happens because the casings come from an animal and cannot be perfectly sized. The casing should fall in between the range listed in the description and package, but they are not a manufactured product in a uniform size. Natural Sausage Casings are selected and grouped together to provide as much of a uniform size as possible, but slight variations in the size do occur.

  How Long Is Each Strand of Natural Casings?

  Since natural sausage casings are not manufactured and uniform, there is no exact answer here. “Home Packs” of casings will typically have more variance in lengths and size than other hog or sheep casings. This is done to provide a more inexpensive product. If you prefer the easiest to use and most consistent hog casings, Walton’s recommends using the 32.35mm Tubed Natural Hog Casings for most applications.

  What are “Tubed” Natural Casings?

  Tubed casings are the ultimate in convenience for natural casings. They do not require any sorting, flushing of salt from the inside of the casing, untangling, or individually sliding casing on a stuffing tube. Tubed casings come pre-sleeved on plastic tubes making it extremely fast and easy to use. Simply rinse under water to remove salt from the outside, and soak in warm water for 30 minutes prior to use. Then, effortlessly slide and entire length of casing onto a stuffing tube and begin stuffing. Easily the fastest and most convenient way to stuff any type of sausage or bratwurst in a natural casing, for up to 110 lb or more per package.

  What Are Sheep Casings Used For?

  Sheep casings are used for any type of smaller diameter sausage and often used for breakfast sausages, hot dogs, frankfurters, or even large diameter snack sticks.

  What Are Hog Casings Used For?

  Hog casings are larger than sheep casings so you will most likely use them for smoked sausages like kielbasa or German sausage, or if you are making a fresh sausage, you will probably make a bratwurst or Italian sausage, but any type of larger diameter sausage can be made using a natural hog casing.

  What Types of Packaging Do Natural Casings Come In?

  We have three different packaging types that the casings come in. We have home packs, tubed, and standard “hank” casings.

  What Is The Stuffing Capacity of Natural Casings?

  Home Packs of hog casings do 25 lb of meat
  Home Packs of sheeps casings do 15 lb of meat
  Standard sheep casings do 50-70 lb of meat
  Standard hog casings do 110-160 lb of meat
  Tubed hog casings do 110+ lb of meat

  How Do I Use The Home Pack Natural Casings?

  The home packs are the smallest quantities we offer. They typically are a more inconsistent quality and length when compared to our regular/standard “hank” of casings. The price is a lot more convenient when you are making smaller batches of meat. The prep for the home packs is more extensive which would be the downfall to home packs. Preparing home pack casings for stuffing is a three step process. Rinse, Soak, and Flush. When we rinse them we want to get all the salt we can out of and off the casings. Then we want to soak them in lukewarm water for about an hour. Finally we need to flush them either in a little bowl or in the sink just so that we can get water from one end through the entire length and out the other end to flush out any left-over salt. Then, they are ready to use and make sausage.

  How Do I Use Tubed Casings?

  Tubed casings come already strung on individual plastic sleeves. Since the casings are already individually separated, they are a lot easier to slide onto the stuffing tube on a stuffer. They do come at a little higher price, but I think are really worth the extra price for the convenience. They also come pre flushed, but you will still have to soak and rinse them like other casings. Again, soak them for about an 30-60 minutes in some lukewarm water before using.

  How Do I Use the Standard Natural Sausage Casings?

  The standard or regular “hank” of casings or sometimes just called hog gut are typical packaged in 100 yards per package. They do come preflushed but like the tubed casings, they still need to be rinsed and soaked for about 30-60 minutes in lukewarm water before using them.

  What Makes Natural Casings Different Than Collagen Casings?

  One example is that natural casings will give your sausage a more natural curved look. Natural casings also have a very distinct bite and feel to them as well. In addition, natural casings produce a nice, deep, smoke penetration. They are also typically easier to twist link. Natural Casings are typically used for a more traditional type of sausage, but collagen is rapidly becoming a more popular choice, and Collagen Sausage Casings are the choice recommended by Walton’s for most applications.

  How Long Can I Store Natural Sausage Casings?

  Storage on our natural casings sits at about a year, but since it is not a manufactured product that time may vary a little. Keep them stored at 40 degrees or lower and do not freeze the casings which could damage the casings. If you open a package and do not use it all, try to return the extra casings back into the original package and brine solution, but if you do not have either, bag the extra casings, add extra salt, and seal it. If you absolutely have to freeze the casings for longer storage, you may, but it may weaken the casing and make them more prone to breakage or “blow-outs” during stuffing.

  What Is the Recommendation For Stuffing & Twist Link Natural Casings?

  Make sure to not over stuff your casings, because as you twist link it, the pressure within the casing will increase. You can always throw in a few extra twists to firm up the links. Practice makes perfect and it is difficult to explain in simple words exactly how full to fill a natural casing. Simply stuff and fill casings until they are slightly tight, and use the twist linking process to twist and tighten up links. Remember, it is easier to fix an understuffed casing than fix an overstuffed casing, especially if you have a “blow-out” while stuffing.

  Watch WaltonsTV: Natural Sausage Casings 101 Shop waltonsinc.com for Natural Sausage Casings Shop waltonsinc.com for Collagen Sausage Casings Shop waltonsinc.com for Fibrous Sausage Casings Home Pack Natural Hog Sausage Casings Tubed Natural Hog Sausage Casings
• Smoking & Grilling
  

  Improve your smoking & grilling by follow these cooking tips & tricks

  6
  Topics
  6
  Posts

  

  Meat Hacks: How to Reverse Sear a Steak

  Learn How to Reverse Sear a Steak with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  Why Reverse Sear a Steak?
  Reverse Searing a Steak is a process where you slowly cook the interior of the steak and then finish it off with high heat sear. If you follow this method you should end up with a steak that has the nice red color throughout the entire steak but still get that nice crust on the outside. The process does take a considerable amount of time but I promise you the end results are well worth the time and effort.

  To begin, let’s talk about selecting the best steak for a reverse sear. You will want to select a steak that is at least 1.25 inches thick, this is to ensure that you do not overcook the product with the initial low heat phase. Next you will want to look at the marbling of the fat and choose a steak with marbling that runs throughout as much of the cut as possible.

  The important next step that many people ignore is to take your steak out of the refrigerator 45 minutes prior to grilling which allows the meat to come up to room temperature. A cold steak thrown on the grill will not have the same taste or tenderness as a room temperature steak. After you take the steak out to allow it to equalize with the room temperature, then you will want to season it. You have probably heard some people say that salt and pepper is all you really need for a proper seasoning, while this can be true with extremely high end steaks such as Kobe, Wagyu or Heartland, the average and normal steak that we buy at from a local butcher, meat market, or grocery store can definitely benefit from additional seasoning. Our number one choice for steak seasoning is the Excalibur Ultimate Steak and Roast Rub. It is one of our best-selling shakers seasonings for a reason, it is simple yet delicious!

  Before we begin cooking, we’ll need to pre-heat our smoker to 210-220 degrees. Once it is up to temp and our steaks have rested at room temp for 45 minutes, then place the steaks in smoker and leave them until the internal temperature reaches around 125-135 degrees (depending on the desired level of doneness). This can take up to an hour depending on thickness of steaks and type of smoker. You will need a meat thermometer for an exact and consistent temperature reading. Walton’s recommends one of the fast reading digital thermometers so you can minimize the amount of time the smoker or grill is open. Two of our favorites are the Slimline Digital Waterproof Thermometer and the Folding Probe Thermometer, which may be one of our fastest reading thermometers. Just visit waltonsinc.com and looking under Smoking & Grilling and Thermometers to find one of these thermometers or over three dozen different other thermometers.

  Finishing by Searing

  Once our steaks reach the desired internal temp, remove them from the grill and cover them loosely with tin foil. We then have two options for finishing our steaks and searing them. We can either turn our smoker or grill up to 500+ degrees and use the grill grates or we can put a cast iron skillet in the grill or smoker and finish the steaks on that.

  This holding time is often called napping your steaks and there are different theories on its effectiveness. Since we need to take them off to allow the smoker/grill to come up to temperature, let’s assume that this method is effective.

  Once your smoker, grill, or skillet is up to temperature put your steaks back on the grill or skillet for about 1-2 minutes per side. This will give it the desired sear, texture, and crispy crust on the outside. We also like to put a dollop of butter on the steak after flipping it one time. In our opinion, a cast iron skillet is the best option for searing a steak and better than just using a plain grill or skillet. Another good option is to use a Grill Grate. We still like cast iron better, but Grill Grates are a great option which is better than searing them directly on a grill because it funnels the heat from your smoker or grill up to the aluminum grates, and doing this will increase the temperature on the surface by about 100 degrees.

  Once we’ve finished searing for 1 to 2 minutes per side, take off the grill and serve hot!

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Ultimate Steak & Roast Rub Shop waltonsinc.com for Digital Thermometers Shop waltonsinc.com for Grills & Smokers Subscribe to WaltonsTV on YouTube Reverse Seared Steak Ultimate Steak & Roast Rub
• Food Packaging
  

  Learn about the best ways to package meat and food products, what options are available, plus other tips and tricks

  3
  Topics
  3
  Posts

  

  Meat Hacks: Stop Crushing Vacuum Sealed Foods

  Learn how to stop crushing bratwursts, fresh sausage, and other foods when vacuum packaging with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  How to stop crushing vacuum sealed foods?
  A question we get a lot is “How do I keep bratwursts or other fresh sausage from getting crushed and flattened when I vacuum package them?” The answer to this is extremely simple, but one that a lot of people don’t initially think of. After making brats or any other fresh sausage, if you go straight to the vacuum sealer, the lack of pressure in the bag will cause the bag to collapse onto the sausage and flatten it out, making it have an awful appearance. They still taste great, but we also want them to look great! Instead of immediately vacuum packaging, throw the sausage into your freezer on a tray, plate, or meat lug, then go back to cleaning up your sausage stuffer, and prep areas. After about an hour, you can go back to the freezer, grab the brats or sausage, and begin vacuum packaging. Even if you can’t wait a full hour or more, even just 15-30 minutes in the freezer can help. All we are trying to do is begin to freeze the outside layer of the sausage and get them to crisp up a little bit and that slightly hardened exterior then won’t collapse under the pressure of the vacuum sealer, allowing you to keep perfectly shaped brats or sausage and the absolute best appearance until you’re ready to grill and eat them!

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Vacuum Sealing Bags Shop waltonsinc.com for Vacuum Sealers Subscribe to WaltonsTV on YouTube Shop Vacuum Pouches Shop Vacuum Sealers
• Equipment
  

  Learn about what types of equipment is best suited for different applications in food processing

  1
  Topics
  1
  Posts
  No new posts.
• Maintenance
  

  Learn about tips and tricks for maintaining your meat processing equipment, knives, and other supplies

  1
  Topics
  1
  Posts

  

  Meat Hacks: How to Properly Care for your Knives

  Learn how to properly care for your Knives with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

  Meat Hacks

  Learn how to properly care for your Knives with Walton’s and Meatgistics. Read the guide and then post your questions or comments below

  A question we often get asked is how can I keep my knives sharp? We will go over a couple of quick and easy tips that will help you keep a sharp edge on your knives longer. The first thing to think about is how good are your knives? This is going to make a huge difference in how long you can expect a knife to hold a good edge. If you have Vitcoronix or Henkels or some other premium brand then you should expect an edge to hold for a long time, if you have a bargain brand you picked up at the dollar store, well you are going to be sharpening often!

  So let’s talk about why knives get dull. One of the main causes of a dull knife is improper storage, do you have a drawer full of knives at home? Well this is going to cause the knives to bang into each other and will dull them quicker than just about anything else. How do you prevent this? One easy way is to use a Wood Block they secure your knives and prevent them from dulling, plus they look cool on your counter top! If you don’t want to use a block then Victroinox has two products that will keep your knives safe in that drawer, the Knifesafe and the Edge-Mag both come in different sizes and are great options to keep your knives protected and as a bonus they protect curious little hands in the knife drawer!

  Another reason that knives dull quickly is contact with the cutting board. The best cutting boards for your knives are ones made out of Bamboo as it is soft enough to not hurt your edge but hard enough to stand up to heavy use. Bamboo cutting boards do require some maintenance though, you will want to use a Conditioner but with occasional application you will have a great cutting board for a long time. If you don’t like the idea of a wood cutting board then your next best option is a plastic cutting board, they require less maintenance but are going to dull your knives faster than a bamboo cutting board. Just don’t use a stone or glass cutting board! Yes they look awesome but they are going to kill your knives!

  Also, hand wash your good knives! Don’t put them through the dishwasher, the dishwasher is for butter knives not your food prep or steak knives. Hand washing them takes a few extra minutes but it is a super simple way to extend the life of your knives!

  This next one is something that many people get wrong, it is using a “sharpening” steel on your knives! First of all most Steels are not meant to sharpen your knives, they are designed to realign and debur them. No matter how careful you are with your knives as you use them the edge is going to be pushed to one side or the other, a steel can be effective at correcting this. To properly use a steel you want to make sure that you are using a steel that is a little longer than the knife you are going to be using it on. Hold the steel vertically with your off hand so the point is resting on a cutting board, take your knife and place the edge of the blade near the handle at the top and pull down while sliding the knife back so that the entire length of the blade comes into contact with the steel. You will want to try to maintain a 15-20 degree angle when you are doing this, too little and you are not doing anything, too much and the edge is going to be dulled. Once you have finished a stroke on one side then do the other side, remember the goal here is to push the edge of the blade back to the center. Doing 3 swipes on one side then three on the other is not a good idea as you are just pushing the edge all the way one way and then all the way back.

  They do make steels that will sharpen your knives a little, they are often called honing or diamond steels but it can be very hard to master the use of these.

  Polished Steel

  
  
  

  So even if you have followed all of these tips and pamper your knives well guess what? They are still going to get dull! It will happen much slower if you follow the above tips but it is going to happen. At this point you really have two options, you can buy a Knife Sharpener or Sharpening Stone and sharpen them at home or you can send them into a company to do it for you! Both are good options but letting a professional do them is generally going to give you better results. We sharpen knives on our Tru Hone System its allows us to take a dull knife and put an edge on it that’s probably better than what it left the factory with! Read the expert review on the Tru Hone if you want to see how much I love this sharpener.

  So for a quick recap, don’t put your knives in a drawer, or if you do use an edge protector of some sort. Do use a Bamboo cutting board, hand wash your knives, learn how to properly select and use a steel and when they do eventually dull bring or send them somewhere to get a professional to put an edge put on it! Remember, sharp knives don’t cause accidents in the kitchen, dull ones do!

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Knife Sharpeners Shop waltonsinc.com for Cutting Boards Subscribe to WaltonsTV on YouTube Wood Block Blade Safe
• Tips & Tricks
  

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

  1
  Topics
  1
  Posts

  

  Learn about the top 5 mistakes made when making homemade snack sticks!

  Hey guys, it’s Jon from Meatgistics and today we are going to show you 5 common mistakes that people make when they are making homemade snack sticks. Snacksticks are a great treat and a fun way to try some great seasonings as long as you are making them correctly! No one wants to put in all the time and effort into making a batch of snack sticks just to have an easily avoidable error ruin your batch! Read this article for the top 5 most common issues people run into when making snack sticks! …#3 will shock you!!!

  #1 You are not using a Binder! The term Binder can be a bit misleading, yes it’s main function is to help the product bind together but it does much more than that. A more accurate description of what it does is increases your margin of error for a few of these steps! For example, how long you mix and grind your meat are extremely important when making snack sticks because you need the correct amount of protein extraction, if you miss it by a little bit then your texture and taste are going to be off, well you can extend that margin of error by adding a low cost binder like carrot fiber! That is not all binders do of course, they also give you more room for error in the smokehouse, make stuffing easier and they increase your final yield, meaning more snack sticks for the family to enjoy! For a few dollars a package adding a binder is a really great way to make sure you are making a better product. Have you ever had your casing separate from your meat during the cooking process? That is probably because you did not get enough protein extraction during the mixing phase and a binder can help with that!

  # 2 You are not using Smoked Meat Stabilizer with wild game. Snack sticks can be made out of almost any meatblock but you can’t treat an all beef or pork snack stick the same as one you are making out of a deer you got last weekend! If you are using any type of wild game like venison, elk, moose, etc. you need to be using smoked meat stabilizer. Smoked Meat Stabilizer is a cure accelerator that helps kill many common bacteria found in meat processing but especially in wild game! This makes your product safer and also helps to preserve the smoked flavor after packaging.

  # 3 Your meat Block is too Lean! if you are making homemade snack sticks you want a fat percentage of 20% or more. The fat acts as a vehicle for the seasoning and coats your mouth and tongue with the taste allowing you to get more of the flavor and allowing it to linger longer. Fat also gives the snack stick a more pleasing texture and prevents it from drying up. Fat gets demonized by a lot of people because they associate the fat we eat with the fat on our bodies. Now, I am not saying you should switch to an all bacon and sausage diet but fat is essential to keeping our bodies running properly and it is going to give you a better all around product.

  # 4 You are cooking your snack sticks too quickly. If you start cooking at a higher temperature, you risk creating a tough and dry exterior and casing, sometimes known as case hardening. This can cause an issue because once the outside of the stick has cooked it will no longer efficiently transfer heat to the center of the stick, leaving you with an overdone exterior and an under-cooked interior. Case hardening basically makes it hard to fully cook the product up to a safe temp, and it does not allow moisture to escape as easily and in a semi-dried product like snack sticks part of our goal is to dry the product out (to an extent, but not as dry as something like jerky). A slow and incremental increase in your smoker temps will help the meat temp rise at a rate that will help prevent case hardening, while still creating a safe and consumable product when finished. Within 2 hours we are setting the smokehouse temp up to a high enough temp to really get the meat up into a temperature range that will begin killing bacteria, and that should be within a sufficient enough time to not be a concern. For more information on this check out our Snack Stick Tutorial which will walk you through the process step by step!

  # 5 You are either over or under stuffing your casings. If you have ever had your casings pop or burst during the cooking process there is a good chance you are overstuffing your casings. If you normally end up with an extremely wrinkly product then their is a good chance you are understuffing your casings. With anything you are going to link like sausages it is better to understuff than to overstuff as you can always twist them a few more times to tighten them up, but you can not do that with a snack stick. It will take some practice but finding the correct stuffing proportions will help you with the appearance of your product and the ease of cooking.

  So there are 5 very common mistakes people make when making snack sticks! If you have questions on what might be causing a specific problem for you leave us a comment and we will get back to you, or you can always follow me on here and send me a private chat if you’d prefer to not post your question so everyone can see it!

  Shop waltonsinc.com for Walton’s Sausage Stuffers Shop waltonsinc.com for Snack Stick Casings Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Meat Additives Shop waltonsinc.com for Grinders