Walton's Is Dropping the Ball

  • Joe Hell I have been cooking meals for my father 24/7 sense nov of 2005 when my mother passed… another game changer is a chamber style vacuum sealer… and yes i know they are expensive but so worth their weigh in gold for the stuff you can do with them. i marinate meat…make quick pickles…make quick freezer meals for dad to heat in the microwave … store bulk foods…put up my deer… make home made bacon… make emergency packs for the car ( hat and gloves,candles, ect… ) while food save style ( where the bag is on the outside of the machine ) are cheaper the bag cost will kill you…and you can not do half the stuff with it that a chamber sealer will do.

  • Team Blue

    pepperman18 Agreed! I have the most basic vacuum sealer at this time but it’s paid for itself many times over. It’s a kitchen must have for sure

  • I’ve decided, thanks to all the posts following my original post on 12 Jan 19, to amend my proposed “Resolution” for Austin Walton’s New Year’s attention:
    First, I continue to see a need for improvement in the instructions for use of seasonings, additives and cures. I’m convinced that the instructions should include BOTH typical American receipe volume measures (cups, tablespoons, teaspoons, etc.) AND measurement by weight. Many users, me included, have digital scales and use weight to determine the amount of additives, seasonings and cure per amount of meat. However, I also follow and sometimes adapt recipes from some of the classic sources, like Rytek Kutas’ “Great Sausage Recipes and Meat Curing” and “Home Sausage Making” by Perry & Reavis. These and other authorities all list their ingredients using traditional volume measures, not weight. Kutas, for example, shows the 8 ingredients for Fresh Pork Sausage (Breakfast) listed as ingredient amounts for 25 pounds of meat and for 10 pounds of meat, all the ingredients listed in traditional volume measures. There is still room for improvement in the Walton’s Conversion Chart.
    Second, since I usually make sausage based on the weight of the meat in hand, and not based on a “standard” 25 pound meat block, every recipe requires some conversion math. For example, I just made 23.6 pounds of pork breakfast sausage, stuffed into Walton’s pre-tubed sheep casing (24-26 mm) and using my own secret recipe. I had to convert the seasoning measures from my recipe for 10 pounds of meat up, for the amount of meat I was processing. (23.6/10 = 2.36 X the 10 lb. recipe measured amount) Sometimes this requires a little rounding, but this is salt, pepper, sage, and other spices, not nuclear physics.
    I want to say again how great I think Austin and Jonathan are at getting information out to those of us who labor in the art and science of sausage. Walton’s products and the information at Meatgistics are great. Using the Internet and You Tube to inform us are great advances. Walton’s should be proud of its commitment to its customers. My only suggestion is that if the instructions for use of seasonings, cures and additives may be simplified and made more clear, it would benefit us all.
    Finally, if you haven’t tried Walton’s pre-tubed natural casing, by all means do give it a try. The ease of loading Walton’s pre-tubed casing on the stuffer tube is well worth the price, both in time saved and in reduced frustration. I hope never again to try to sort through a skein of dried salted sheep casing trying to fit that tiny opening onto my stuffer’s smallest tube. Walton’s pre-tubed casing is the answer!
    Thanks to all who have followed the original post. I appreciate all the comments and advice. I hope this helps.
    Good luck,

  • Joe Hell said in Walton's Is Dropping the Ball:

    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.

    smokinbubba said in Walton's Is Dropping the Ball:

    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’ve been doing this for many years now (25 at least to 30 and more). I completely agree with the statements above plus any that follow that are in the same line.

    When I started U had a huge bah of seasonings for 100 lbs of meat and I was at odds as to how to proceed, and that was before I learned about cure #1 and cure #2! Then the kits were in front of me and I thought hummm, mix is for 25# pounds of meat and 20% should be pork fat. Jeez that got easer with the bathroom scales!

    Then the 150 # digital scale and the 13# kitchen scale with pounds/ounces/grams and other for under 15 dollars, a liquid 2 and 4 cup measuring cup and BAM! I’m In Business. Extreemly consistant!

    Like other have said, “It ain’t rocket science” but it is really easy with a few extra items, just like digital read leave in thermometers.

  • Team Blue Admin Walton's Employee Power User

    DennyO You quoted two good users there in Joe Hell and smokinbubba !

  • 25 years ago I too had inconsistent sausage from year to year. Then I was introduced to ratio measure to the amount of meat. Like everyone has mentioned a scale and concise note taking plus ratio measure upped my game tremendously. So regardless of the total weight of the meat by ratio measure my sausage tastes identical from batch to batch. Using volumetric measures something as simple as 1 cup canning salt versus 1 cup of table salt versus 1 cup Kosher salt will all have a different salt level taste in the meat due to grind size will give different weights. Ratio measure at 2% on 10 pounds farce is going to be 91 grams, so regardless of the grind size, your salt level will only be 2%.

  • Team Orange PK100 Dry Cured Sausage Sous Vide Power User

    A digital scale is much more than a “nice to have” or “wise investment” or “something to up your game.” I might say that about a mixer, but not a scale. We’re talking about home users, here, so we’re talking about $20 for a good scale and under $50 for an excellent one for home use. Anyone looking to get into sausagemaking or other advanced processing ought to be prepared to get a scale and weigh ingredients.

    Shoot, it’s almost a DIS-service to tell anyone that they will be fine measuring by volume, as that’s a great way to ensure INconsistency. Sure, if you want to give someone a simple breakfast/patty sausage recipe in teaspoons, tablespoons, and cups just so they can see that they really can make sausage at home. Anyone doing anything beyond that, though, ought to use a scale.

    I know just about everyone on here understands the value of a digital scale in the kitchen and, especially, in meat processing (including you, gadahl, and I apologize if any of this sounds like an indictment of your posts in this thread–it is not intended that way). However, I am surprised how often folks think they can get by just fine without a scale. It’s almost laughable (almost) to see folks screw up hundreds of dollars worth of ingredients and time trying to get by without a $20 scale. Going into processing without one is like going into the deer blind without a scope on your rifle. Sure, you might get lucky and hit the right spot, or maybe The Force is just that strong in your family, but just about all of us are going to be highly disappointed in how things go without that scope (or that scale).

    Frankly, Jonathon, y’all really ought to add a digital scale to all the “Equipment Needed” posts in Meatgistics U and add a post about scales in the Meat Processing Equipment section. It’s a bit wild to talk about a $500 budget but not mention a $20 scale. I have a hard time making the livestreams and stuff, but y’all ought to mention the value of a scale more often. You’ve done such a truly wonderful job with Meatgistics and the education here, I encourage you to take that step with the materials. Get the idea out there early on and stick with it. Everyone will be happier and better for it.

  • Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User

    TexLaw well said. I grew up watching my great grandparents through parents make sausage using their hands to measure and I went crazy trying to replicate their recipes. Finally got things dialed in and in metric. I wouldn’t reload w/o a scale, you can, but your accuracy will definitely suffer.👍

  • A for instance,
    If you have a recipe that calls for a tablespoon of salt, (what one doesn’t)? A tablespoon of table salt is a whole lot more maybe 2 to 3 times as much as a tablespoon of kosher salt. but if you weigh it in ounces then the salt content will be very close to the same. If you switch it to grams it is extremely nearly the same.

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