Meatgistics: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

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    Meatgistics: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

    Watch Meatgistics EP12: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

    In This Episode

    Ultimate Steak & Roast Rub
    Sundried Tomato Italian Sausage Seasoning
    Sriracha Flavored Snack Stick Seasoning

    Coupons and Savings

    Use coupon code MEATGISTICS5 at to receive 30% off the Excalibur Ultimate Steak & Roast Rub. Valid until 12/5/2016.

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    Make sure you click that green Watch button on each category on the Meatgistics website, especially the Walton’s Blog section, to be notified of new posts from the community, from Walton’s, when we release new videos, and be the first to know of any giveaways, deals, coupons, and sales we having going on at

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    We’ve got a special sale and coupon for you guys today! Use the coupon code MEATGISTICS5 when shopping at to save 30% on one of our best selling and most popular seasonings, the Excalibur Ultimate Steak & Roast Rub seasoning shaker. The coupon is valid until 12/5/2016 and is good for up to one case of seasoning.

    For our new items today, we have the Excalibur Sundried Tomato Italian Sausage Seasoning and the Excalibur Sriracha Flavored Snack Stick Seasoning. Both are new items for this fall, and they have a fantastic flavor profile. Be sure and try them out for your next sausage making adventure!

    On to Meat Hacks…Our Meat Hack for the day is creativity and interchangeability on seasonings. Just because a seasoning says “snack stick” or “summer sausage” or “jerky” doesn’t mean you can’t use it on another type of meat snack or different protein than it was originally intended for. A great example is one of our new items, the Excalibur Sriracha Flavored Snack Stick Seasoning. This seasoning is originally designed for snack sticks, but it also makes an unbelievable summer sausage! You can also use a snack stick or summer sausage seasoning for jerky, or a jerky seasoning for snack sticks and summer sausage. If you find a seasoning or flavor profile that sounds good, but it doesn’t fall into the category of product you are looking to make, don’t be afraid to think outside the box and try it on something different!

    Our Product Spotlight and Recipe for the day is focused back on the Excalibur Ultimate Steak & Roast Rub seasoning shaker. This is one of our favorite seasonings here at Walton’s, one of Excalibur’s favorite and top sellers, and one of John Brewer’s favorite seasonings. John has been working for Excalibur for 17+ years and this is one of his favorites and a staple at his house. It sets on the counter because it gets used on so many things. The name of the seasoning sounds like it puts this seasoning into a corner of just using it on steaks and roast, but it is fantastic on so much more. It’s also one of the best hamburger seasonings out there, plus it’s great on all kinds of vegetables. It can be used on almost any protein, and is especially good on seafood and particularly salmon. The flavor profile is so universal that it can be used in place of a seasoned salt. For example, and the “Ultimate” green bean recipe, simply take a can of green beans (or fresh green beans, water, and a bullion cube), take the water from can and bring it to a boil and add a little bit of butter and the Excalibur Ultimate Steak & Roast Rub, and you’ll have the best green beans you’ve ever had in your life!
    Other ideas for usage include:
    Steaks - Press seasoning into beef, pork, or poultry prior to pan frying, grilling, or baking. Cook until juices run clear
    Hamburgers - Press seasoning into patties prior to grilling, or mix into meat before making patties for a fuller flavor
    Roast - Rub liberally over beef or pork roast prior to baking. Bake at 350 degrees 1 hour per pound of meat
    Eggs - Scrambled, hard-boiled, over easy, or omelets… Season to taste
    Vegetables - Fantastic for fresh and grilled vegetables or add flavor to your plain canned vegetables
    Potatoes - Sprinkle on top of mashed potatoes, diced potatoes, hashbrown, or use olive oil and steak and roast rub for grilled potatoes
    Salads - Sprinkle on fresh greens to add a little zest
    General purpose rub - Season any protein to taste before grilling, roasting, sauteing, or baking
    Soups - Use in any soup or slow cooker recipe to add extra great flavor

    Don’t forget to use the coupon code MEATGISTICS5 when shopping at to save 30% on our Excalibur Ultimate Steak & Roast Rub seasoning shaker until December 5, 2016!

Recent Posts

  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

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  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
    The outside of the sausage does not appear fatty and the flavor is great.

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  • Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!

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  • @scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

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  • C

    I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?

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  • P

    Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
    After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
    Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
    I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
    One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!


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