Walton's Is Dropping the Ball


  • Regular Contributors

    Austin, Happy New Year! You’ve done a good job with Walton’s on-line presence and Meatgistics site. I thought I’d send you a Resolution for the New Year: If you read through all the threads that complain about inconsistent results I believe you will conclude, as I have, that Walton’s is failing when it comes to clear, accurate, instructions for the use of its seasonings, additives and cures.

    Each product should be labeled telling the user the amount to use in cups, tablespoons and teaspoons; not X.XXX ounces or XXX grams per XXX pounds of meat. Give us the amounts for 5 lbs, 10 lbs, and 25 pounds of meat. And give us the amounts in a standardized, easy, format for every seasoning, additive, or cure you sell.

    I know you have a “Conversion Chart” that purports to scale down the amounts of seasoning, additive or cure from a 25 lb. meat block to smaller amounts to use for less meat, but your chart is f’d up. Each time I have tried to download or copy it, it has failed to come through as a readable document. Don’t you guys have Excel spreadsheets or Word tables? Have you heard of PDF?

    It would also help us folks out here in smokerland, if you gave better descriptions of each seasoning, additive, or cure. How, exactly, is this stuff used? When starting in this activity of processing meat into sausage or cured products it’s damn confusing trying to figure out which binder, enhancer, cure or seasoning to use. Doing it wrong and be expensive and unsafe. Most of us don’t have the luxury of making batch after batch of something, changing one element at a time trying to get the recipe right. I’m afraid, as loyal as I am to Waltons, if you can’t get this fixed I’ll be looking elsewhere for my seasonings, additives and cures.
    I hope you guys put some effort into fixing this as a priority in the new year.
    Best,

    G



  • @gadahl As
    Much as I hate to say it, I agree. I really like what Walton’s has to offer but improvement to the conversion chart, labeling and recipes for specific spice mixes would be appreciated.


  • Regular Contributors

    For any of the Walton’s suggested recipes I’d say that a digital scale is a wise investment. They can be purchased for around $10. I just convert the package content weight to grams and divide by 25 to get my per pound measurement. When it comes to baking bread or other items I don’t use anything but grams. It’s critical. Weight measurements are simply more accurate than cups or spoons.


  • Regular Contributors

    Waltons has great customer service!! I agree that better labeling would be a great idea.



  • Read the bible (Great Sausage recipes and meat curing) by Rytek Kutas, buy a digital scale and a calculator. Then read the bible again. It ain’t rocket science, its making sausage.
    Waltons has meatgistics, youtube, etc. Way more than any other sausage retailer offers us.





  • I have three kitchen scales that read in ounces, pounds, grams and kilograms. To change them, I just push a button. I even have one that gives nutritional value for many different foods in its 8000 food database including fast foods. It weighs in ounces or grams and when linked to a smart phone it can convert weights to different measurements, including by volume.



  • @gadahl I think you may be missing the spirt of making your own meats. Austin, Jonathon, Walton’s and Excalibur seasonings do a great job of giving us a starting point. However, that’s all it should be is a starting point. Trying different amounts and even types of seasonings is all part of the journey when making your own sausages, snack sticks, smoked meats or anything else cooked at home. I’ve never seen a supply company offer so many video tutorials outside of Walton’s. I make videos for our business and have an idea on the crazy amount of work that has gone into their training videos.

    I wouldn’t want to make a large batch of anything without testing it in small amounts first. On every new recipe we make several ½ lb samples with the recommended amount of seasoning then more & less added. I use a slider press and bake each of the samples. After tasting them side by side, we often make more adjustments and then come up with a final recipe that works for us to make 5, 10 or 25 lbs at a time. Sure, it takes an afternoon to test but that’s why I make our own meats to get just what we want. It’s rare exactly what Excalibur, Austin or Jonathon recommend works perfectly for us. The best part of processing your own meat is getting everything right for your family. I’m not talking just seasoning amount but also deciding what casings to use our how fine or course to grind the meat for each sausage.

    Next time you grind a pork shoulder save some meat and package several 1-2 pound bags for testing later on. It won’t take long to test a recipe when you don’t have to grind the meat. As for the conversions Google will easily convert any oz or lb into grams for you. Grams really should be how you measure your spices. Then it’s a very simple formula in Excel to covert for any size batch. I save each recipe with its own Excel spreadsheet and just input the amount of meat we plan to use that day. It instantly tells me how much seasoning, water, binder, accelerator, cheese and any other ingredient needed. Since I adjust every recipe amount the conversion charts wouldn’t work for us anyway.



  • I don’t agree with the suggested volume measures. Using weights and percentages is the only way to go. As such, it would be nice if Walton’s would include the percentages.

    I do agree that the various files should be downloadable in standard formats - pdf, Excel, Word.

    One last comment, some of the seasoning packages need better labels. Ex. Holly PSS - I had no idea that is was the breakfast sausage seasoning that I ordered.



  • If you have been making sausage I think the frustration of inconsistent product haunts us all. Over the years I’ve found three variables that I pay close attention too.
    I convert all recipes to grams and use a digital scale. This is especially important if you work with cultures.
    It’s easier to “tweak” recipes when you keep the input meat weight consistent from batch to batch and adjust percentages of ingredients to your likening.
    I have found the percentage of fat in the mix is probably the biggest obstacle for consistent finished product. For example if you are making 25 lbs. of venison summer sausage and you follow a recipe that calls for 7 lbs. of pork and 18 lbs. of venison what is the percentage of fat in the 7 lbs. of pork? If you just grind up a couple of pork butts what percentage of fat have you actually blended into your mix? I have found that being aware of this percentage is as important as anything for achieving consistent results.


  • Regular Contributors

    For those who have replied to my original post, let me make one thing clear: I think Walton’s does a great job of educating its customers and responding to our questions and problems here at Meatgistics. I credit Austin and Jonathan for all their hard work making the information accessable. My point is that as good as Walton’s is, there are a few little areas for improvement. One area that has been frustrating for me as a consumer has been the inconsistent instructions in recipes and on the labels of seasonings, additives, and cures. Also, for me, the “Conversion Chart” is more difficult to use than it should be.

    I have been making sausage for a while, now, and I’ve made some mistakes. I try not to make the same mistake twice. I do have a digital scale and a copy of the Rytek Kutas “Bible.” I measure my seasonings and additives by weight. But not everyone has a scale. For many users, especially those new to the art and science of sausage making, common kitchen measurments are more useful. All I ask is that Walton’s take a look at improving the descriptions of seasonings, additives, and cures and that the Conversion Chart get a re-do to make it user friendly. My only intent is to make this easier for us all, and help Walton’s continue to improve.
    Best regards,
    G


  • Regular Contributors

    @mikelies Thanks for your comment. Good point on testing. See my second post.
    G



  • Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.


Log in to reply
 



Recent Posts

  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

    read more
  • K

    @jonathon

    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

    read more
  • K

    @lamurscrappy

    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

    read more
  • @Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.

    One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.

    read more
  • @Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.

    read more

Recent Topics

Popular Topics

23
Online

3.6k
Users

865
Topics

3.2k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.