Subcategories

  • 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

  • L

    @Jonathon I do both grill and a cast iron skillet. I would say grill is better, but a hot skillet with some dark beer for sautéing is not bad either. Anything cooked in a sous vide in my opinion needs finished whether it is grilled or pan seared. I think we all agree there needs to be a “crust”. Nothin better than some grill marks!

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  • @Lmick1979 When you sous vide sausage do you finish them up in a grill or in a pan? I have done this a few times and I haven’t loved the results unless I finish it up on a grill or a cast iron pan.

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  • L

    I am going to assume you used natural hog casings, which gives you several feet of sausage per casing. I typically make brats or a polish dogs, and instead of linking or cutting the dogs to length prior to packaging I cut a length of sausage that is 48” long, which is equivalent to a standard package of 8-6” long buns. Coil the meat rope up nice and tight wrap with Saran Wrap then freezer/ butcher paper. This is much easier than wrapping individual dogs. I also cook on the grill or sous vide the rope and cut when ready to serve. Another benefit it is they lay flat and store easily in the freezer. I have had a package or two get lost in the back of the freezer, and 2 years later they were not freezer burned. This coil method may help them keep their shape while vacuum sealing as well.

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Meatgistics is brought to you by Walton's (waltonsinc.com). 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.