Take A Survey, A New Set and Meatgistics University Meat Processing Equipment

  • Walton's Employee

    Weekly Blog Post - Take A Survey, A New Set and Meatgistics University Meat Processing Equipment

    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 - Meat Processing Equipment 203: Mixer Maintenance - We show you how to breakdown, clean and reassemble the Weston 20 and 44 lb meat mixers.

    Meatgistics University - Meat Processing Equipment 204: Bag & Casing Clipper We are discussing the Walton’s Bag & Casing Clipper

    What Projects are we looking ahead at?

    We have a new set that we will hopefully be introducing next week. This set will allow us more versatility and the ability to show more than just one or two people sitting at a table!

    What’s on our Mind?

    We are upgrading waltonsinc.com this year, we’d like you to take a few minutes and take this survey to let us know what you would like to see changed, improved or removed on the new site! Click HERE to give us your input on what we can do better!

    Noteworthy Recent Posts

    There are 3 very recent posts that I’d recommend you check out;

    @deplorablenc1 Shows off his recipe and the results for his Pickled Venison Heart
    @Joe-Hell Shows off and talks about his Gigawatt! Snack Sticks
    @gerry-johnson Made some Moose Bacon, Bologna, and Summer Sausage that looks amazing! Hopefully, he will share a little more of his process with us all?!

    Meatgistics Community

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

Log in to reply

Recent Posts

  • @Ernie I don’t have a particular recipe but I did make brats with ‘The Sausage King of Walla Walla’ using Walla Walla Sweet Onion juice. He was a notorious sausage maker in my area and only made one type…Sweet Onion. For small batches he would grate or mince the onions fine and squeeze out the excess water and use that for flavoring. Larger batches he would source the liquid from processors.

    I would suggest using one of the Excalibur brat seasonings as a base and play around with the juice.

    read more
  • T

    very nice, you look a little twisted lol

    read more
  • L

    Smoking sausage EE5F3085-C804-4215-880D-D6256A2AF57A.jpeg

    read more

Recent Topics

Who's Online [Full List]

10 users active right now (1 members and 9 guests).
Maypo, Jonathon, craigrice, chrisndee2, KansasDad, Joe Hell, Tucson Bill

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.8k members registered.
Please welcome our newest member, brettbutler186.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

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.