• Introduce yourself to the Walton’s Community or meet others who are new and just signing up!

  • Do you have a fun story or pictures from a great hunting trip, a grill or smoker setup you are really proud of, a recipe to share, or anything else to brag about? Share it here with the rest of the Walton’s Community!

  • Ask questions about anything meat related. Anything from sausage or jerky making to butchering and grinding or stuffing and even thermal processing.

  • Ask questions about smoking meat, tips and tricks for grilling, and learn how to become a pitmaster!

  • Ask questions, share hunting and fishing stories and pictures, and discuss what gear you use.

  • Anything and everything else, whether it is meat related or not, get answers for just about anything.

  • This is a new category to be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.

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Recent Posts

  • P

    If I had one I’d be using it. I think it would hold 25# which is the perfect size batch for what we do. I’m not sure about the small batches, I’d give it a shot. Key is to get protein extraction-sticky and elastic, that’s when you know you’ll have a good batch…usually!

    read more
  • O

    I have in house an a200/paddle mixer that I used in a former life to mix Honey Bee Pollen substitute. Does anyone use this unit to mix small batches of ground beef, pork, etc. (up to about 10-12 lb. max. size batches?? If yes, please share the benefit of your opinion. Best Regards, Tommy

    read more
  • W

    So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

    Will update when I try the maple flavoring!

    read more

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12 users active right now (1 members and 11 guests).
scrambler506, schultzgang, outlaw179, bckarl, fowler35, Rzero1123, craigrice, jmcox, KLee

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Our members have made a total of 7.0k posts in 1.3k topics.
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About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.