Pre-Thanksgiving Sale 2016
Walton’s 2016 Pre-Thanksgiving Sale at WALTONSINC.COM
11/14/2016 to 11/20/2016: Walton’s 2016 Pre-Thanksgiving Sale at WALTONSINC.COM
What’s On Sale?
$5 flat rate shipping on orders over $75
Save $2 on all Excalibur Seasoning Shakers
Walton’s Flexible Cutting Mats
Weston 330lb Digital Scale
Poly Bag Sealer - Stainless Steel
Weston 44lb Meat Mixer
Compact Digital Kitchen Scale
Red Santa Casings
Weston Dehydrator 80L Pro Series
Weston Dehydrator 160L Pro Series
Weston 10 Tray Digital Dehydrator
VacMaster VP112S Vacuum Sealer
8x12 Vacuum Pouches 100 Count (non-chambered)
Walton’s 8x12 100 Count Vacuum Pouches (chambered)
Walton’s 8x12 1,000 Count Vacuum Pouches (chambered)
FREE Excalibur Sauce on orders over $50 with coupon code THANKSGIVING
Coupons and Savings
Use coupon code THANKSGIVING at waltonsinc.com to receive 1 FREE Excalibur Sauce of your choice. Valid until 11/20/2016.
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Holiday sales are finally here and they begin with the annual Walton’s Pre-Thanksgiving Sale! Huge savings and $5 flat rate shipping starts now (11/14/2016) and continues until 11/20/2016. Make sure you click the “Watch” button on the Walton’s Blog section of the Meatgistics website and subscribe to the WaltonsTV YouTube channel to be the first to know about our all our sales. Our ThanksBlackMonday sale begins on Tuesday November 22nd, as well, so stay tuned for even more savings on a ton of other items as well
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.