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Recent Posts

  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

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  • MixersVideo Weekly Blog Post - Binders, Mixers and Swiss Army Knives

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Meat Processing Equipment 203: Mixer Maintenance - In this video, we go over how the standard retail meat mixer works, plus full instructions on how to breakdown, clean and reassemble them.

    Seasoning & Additives 202: High-Temp Cheese - We show what happens when you use high temp cheese vs when you use regular cheese in a bratwurst. We also go over some recommendations on when to use what flavor.

    What Projects are we looking ahead at?

    Seasonings & Additives 203: Binders - We made up a few batches of snack sticks using Super Bind, Carrot Fiber, Sure Gel, Soy Protein Blend and a control group that we used no binders in. We monitored product loss and the consistency of the product and will be making a video with our results.

    Seasonings & Additives 203: The Science of Nitrite - We are going to do a quick dive into the history of using Nitrite & Nitrate to cure meat and then a deeper dive into the science and functions of Nitrite in curing meats.

    What’s on our Mind?

    Is there some dishonesty going on when cured meat products are being promoted as “Natural” or “No Nitrites Added”? It’s almost impossible to go to a grocery store and look at the Hot Dogs and not see some that have an All-Natural or Nitrite Free label on them. Most of them will also have this “Other than Those Nitrites Occurring in Nature” and this is where there could be some confusion. 95% of the nitrites Americans take in are from Vegetables or drinking water not cured meat. Why do you think they use Celery Juice Powder as a “Natural” cure? It is because the celery pulls the nitrite from the soil and it resides in the plant, so is there really any difference if you are getting them from Ham or from Celery? I am fascinated by this entire category of meat processing and we will be having a few of the Meatgistics University “Classes” on this subject.

    Noteworthy Recent Posts

    @Newbe asked a question about Double Freezing Meat that I think more people have in the back of their minds. This has some good information in it, a few people (@lamurscrappy) had some very good points on this.

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    85 New Users
    130 New Posts
    20 New Topics

    New Products

    We have the replacement springs for the Automatic Syringe Injector online now. The one that is thicker on one end than the other can be found Here and the one that is the same thickness throughout can be found Here. The one that is the same size on both ends is the spring that is in the nozzle that the solution is pumped into the syringe, the one that is larger on one end than the other goes into the injection nozzle where the solution is pumped out of the syringe and into the meat.

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  • Grinder Maintenance Video Weekly Blog Post - New Year, New Experiments!

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Meatgistics University Seasoning and Additives: 201-202 We will be releasing a video on Deer & Wild Game Rinse and Hi-Temperature Cheese in the next week or so.

    Meatgistics University Meat Processing Equipment: 202-203 We are going to be releasing Maintenance for your Grinder and Meat Mixer where we go over how to breakdown, clean and reassemble these as well as some tips for your grinders.

    What Projects are we looking ahead at?

    Cured Sausage 201,202,203, etc. I have been running a lot of experiments this week and shooting the results that will be used in Cured Sausage videos to show you guys some simple but effective things you can do to improve your Summer Sausages and Snack Sticks. I also tried out finishing up a Summer Sausage in a Sous Vide Cooker without putting it in a Vac Bag like @parksider does. If I labeled them correctly during my experiment (I am 99% sure I did!) then I am comfortable saying that this is an acceptable way to finish up a thick cured sausage that has stalled, though in my opinion, a bag will give you a slightly superior product.

    What’s on our Mind?

    The Meatgistics community is growing nicely, as we continue to grow there will be some changes, nothing drastic but we have run into a couple of issues recently that we will have some new guidelines on what Austin or I will be able to respond to. We will make a post with more information when we have it worked out.

    Noteworthy Recent Posts

    How to Make Venison Hot Dogs has some very good advice on anyone looking to make Venison Hot Dogs (and really any cured sausage) and should be read.

    For anyone looking to try something different Tender Jerky has @wvhunter1965 trying his hand at making tender jerky, if you are interested in giving it a try to check out or video and article How to Make Tender Jerky at Home.

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    188 New users
    124 New Posts
    18 New Topics

    New Products

    Testo pH Meter is a reasonably priced pH meter that will help you in any sausage making endeavor but specifically if you are trying to do a dry aged sausage. This can also assist if you are trying to make a shelf stable product!

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  • Sous Vide Video Weekly Blog Post - Reverse Sear vs Sous Vide and New Years

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Reverse Sear vs Sous Vide - We grabbed a few Wagyu Steaks and cooked one using our Sous Vide Circulator and the other one we did a reverse sear on, which is where you cook the steak in an oven or grill at low temperature first and then sear it at the end. Both methods gave us an steak that was perfectly medium-rare throughout so it comes down to a what you like better!

    New Years Sale Video - This is where we announce our New Years Sales (perfect time to use those gift cards) and at the end we show you a collection of our bloopers throughout the year. Some are funny, most of them are just sad though! It is a lot of me just messing up words as I try to talk!

    What Projects are we looking ahead at?

    Meatgistics University 20(s) are being planned and shot right now. We already have a few shot and a few published and we are shooting a few more right now! This will be the main focus of the new year for us!

    What’s on our Mind?

    The Livestream was a great time yesterday, we really enjoy those and we will be doing more of them, probably a monthly thing at this point. Anyone who is looking for a way to get their hands on some of that hot honey that we were eating yesterday you can check them out here https://www.facebook.com/maplestreethoney

    Noteworthy Recent Posts

    @gerygaub Had been thinking about smoking an entire Ribeye for a while and he finally went ahead and did it! For anyone not familiar with him he is doing all of this without sight, so next time you think you have things rough just remember there are people refusing to let anything stop them from doing what they love!

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    137 New users
    105 New Posts
    23 Topics

    New Products

    The Walton’s 8.7 and 12 inch Slicers are here! We played around with them a little on our Livestream yesterday and we had a lot of fun with them! They both did a good job on meat and cheeses and the 12 inch was cutting bologna and the cheese paper thin!

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  • 13 Days Video Weekly Blog Post - 13 Days of Christmas and New Years

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    We are currently working on Meatgistics University Seasoning and Additives 201: Deer and Wild Game Rinse that will go over the science behind this product and hopefully it will have a pretty cool visual to show you guys the difference between using this and not. It is something I would 100% recommend for anyone who is processing their own deer, elk or whatever at home. Even if the animal has no smell when you are processing it you just never know what is in there so it helps to be safe.

    What Projects are we looking ahead at?

    Our New Year Sales video is always a favorite of mine to shoot and to watch. We try to make it fun but the best part of the video always ends up being the bloopers from this year that we put at the end. As @Austin wasn’t able to take part in as many videos this year the vast majority of the bloopers are me being either stupid or angry at myself!

    What’s on our Mind?

    My diet has been slipping the last couple of weeks (months) and I think it is the Holidays but I’ve cleaned up my diet in the last 3-4 days and I already feel so much better. This is really a great example of the old saying “you are what you eat”, I have more energy, I’m thinking more clearly and my sleep and workouts have seen a serious improvement. I am going to try to keep this going through the Holidays so I can hit the ground running in the New Year!

    Noteworthy Recent Posts

    I’d recommend anyone who wants to take a look at an excellent example of how to take your homemade sausage making to the next level read I’ve never been a big fan of cheese pizza… by @Joe-Hell. He took Excalibur’s already excellent Supreme Pizza Bratwurst and made some serious “Foody” additions to it. All around an excellent post and it made me very hungry!

    Also, I know we are getting to a point in the year where lots of people are adding things to Christmas lists for the family. For anyone looking to take on the project of building your own walk-in cooler check out this post that has some good pictures and some instructions by both @Parksider and @1general.

    Meatgistics Community

    Our community continues to grow at a nice steady rate. In the past 7 days we have had:
    156 New Users
    143 New Posts
    28 New Topics

    So keep it up guys, you are all doing a great job sharing information, asking questions and helping each other out!

    New Products

    Walton’s 12 and 8.7-inch meat slicers are almost here. As soon as we get these new items in stock we will test them out and make them live on the website. Our hope is that these will be a good economy plus style grinder that will allow everyone to make deli meats at home. We are also probably going to do something with one of them during the livestream on the 17th. The current plan for that is to start it a 2 pm (CST) and go until you guys don’t have anymore questions.

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  • @jonathon Patience is something I have little time for. lol

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