Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Coupons

Waltons Community

285

N
nickh2185 last edited by

Is there any current coupons? Thanks
1 Reply Last reply
Reply Quote 0
Jonathon Team Blue Admin Walton's Employee Power User last edited by

nickh2185 Not at the moment but depending on how today goes we might be announcing one on our live stream today at 4 pm (CST)!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
1 Reply Last reply
Reply Quote 2

Suggested Topics

I

When not to use a binder?
Waltons Community • • ihang10

8

0
Votes

8
Posts

549
Views

B

AdamCA
Thanks AdamCA i will do that
M

Soux Vide Sausage
Waltons Community • • mcherbies

4

2
Votes

4
Posts

291
Views

mcherbies Remove them from the bag to let them air dry.
why am i not seeing a wish list
Waltons Community • • craigrice

11

0
Votes

11
Posts

221
Views

G

Ok I just wondered why they were. Not showing up
R

best deer sausage seasoning
Waltons Community • • ravery

12

0
Votes

12
Posts

873
Views

K

For fresh breakfast sausage from venison I’ve used Holly, #110 and Maple, and all are excellent. I add pork fat to get 25-30% fat. For snack sticks the buddies who seem to consume most of my snack sticks really love Willie’s. High temp pepper jack cheese and Willie’s makes a killer snack stick.
Summer Sausage Help!
Waltons Community • • idahitman

17

0
Votes

17
Posts

809
Views

P

strenkarosa I’m thinking it was the heat. The same thing happened t me my last batch. I held at 170 for 7 hours. I was almost at temp, but it was 1:30am and I wanted to go to sleep. I bumped it to 210 and be for you know it, half the casing split. DANG! I originally thought it was because I was using casings which had been warmed in the past and then dried out because they were not used. I think they were stuffed too tight and the temp was too high.

The cases split length wise on the sausage, with a v-grove shape about 3/4" deep. I let them cool and to my surprise, the gap had completely closed once the sausage was cool. They still taste great, however not to be given away to the neighbors.

Coupons

Suggested Topics

When not to use a binder?
Waltons Community • • ihang10

Soux Vide Sausage
Waltons Community • • mcherbies

why am i not seeing a wish list
Waltons Community • • craigrice

best deer sausage seasoning
Waltons Community • • ravery

Summer Sausage Help!
Waltons Community • • idahitman

Online Users [See Full List]

Community Statistics

25
Online

15.9k
Users

3.5k
Topics

42.3k
Posts

About Meatgistics

Sponsored By:

Coupons

Suggested Topics

When not to use a binder? Waltons Community • • ihang10

Soux Vide Sausage Waltons Community • • mcherbies

why am i not seeing a wish list Waltons Community • • craigrice

best deer sausage seasoning Waltons Community • • ravery

Summer Sausage Help! Waltons Community • • idahitman

Online Users [See Full List]

Community Statistics

25Online

15.9kUsers

3.5kTopics

42.3kPosts

About Meatgistics

Sponsored By:

When not to use a binder?
Waltons Community • • ihang10

Soux Vide Sausage
Waltons Community • • mcherbies

why am i not seeing a wish list
Waltons Community • • craigrice

best deer sausage seasoning
Waltons Community • • ravery

Summer Sausage Help!
Waltons Community • • idahitman

25
Online

15.9k
Users

3.5k
Topics

42.3k
Posts