ThanksBlackMonday Sale 2016 at WALTONSINC.COM
Walton’s 2016 ThanksBlackMonday Sale at WALTONSINC.COM
11/22/2016 to 11/28/2016: Walton’s 2016 ThanksBlackMonday Sale at WALTONSINC.COM
How It Works
New sales start on 3 different days with all sales, coupons, and free shipping ending together on the final sales day of Cyber Monday (November 28, 2016)
What’s On Sale?
Starting Tuesday, November 22nd: (Ends November 28th, 2016)
FREE Shipping On Orders Over $75
FREE Excalibur Steak & Roast Rub on orders over $20 with coupon code TBM16
Walton’s 7lb Single Speed Sausage Stuffer
Walton’s 7lb Sausage Stuffer
Walton’s 11lb Sausage Stuffer
Walton’s 26lb Sausage Stuffer
Walton’s 33lb Sausage Stuffer
Weston 7.5in Meat Slicer
Weston 10-Piece Game Processing Kit
Weston 4-Piece Field Knife Set
Weston Jerky Gun Junior
Weston #5 Electric Meat Grinder
Weston Safe Slice Mandolin Slicer
Weston 4 Tray Dehydrator
Totally Bamboo 3-Piece Bamboo Cutting Boards
Starting Thursday, November 24th: (Ends November 28th, 2016)
Non-Stick Mesh Grilling Baskets
Walton’s Automatic Syringe Injector
Hillbilly Konk BBQ Skylinn’s Sweet Sauce
Hillbilly Konk BBQ Kanzas’ Spicy Sauce
Flip Up Digital Roasting Thermometer
Slimline Digital Waterproof Thermometer
Chef’s Choice 120 Knife Sharpener
Walton’s Manual Sausage Linker
Starting Monday, November 28th: (Ends November 28th, 2016)
5lb High Temp Cheddar Cheese
Totally Bamboo Big Easy Cutting Board
HD Orange Nitrile Gloves
Sriracha Summer Sausage and Snack Stick Seasoning
Bleu Cheese and Apple Summer Sausage and Snack Stick Seasoning
Bloody Mary Jerky Seasoning
19mm Collagen Casings 3-Packs
Walton’s 26lb Electric Sausage Stuffer
Coupons and Savings
Use coupon code TBM16 at waltonsinc.com to receive 1 FREE Excalibur Steak & Roast Rub Shaker. Valid until 11/28/2016.
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Happy Thanksgiving! It’s that time of the year again and it’s time for Walton’s annual ThanksBlackMonday sale!
Some of Walton’s Biggest sales of the year are finally here!
Walton’s ThanksBlackMonday Sale is back and better than ever! We will have three different start dates for different sales, but all of the sales will end on the same day, November 28th. Watch the video above to see all of our deals and then visit WALTONSINC.COM to save money! In addition to great prices, you will have the opportunity to get some amazing items for FREE!
Thanks (Thanksgiving): November 22nd-28th
Black (Black Friday): November 24th- 28th
Monday (Cyber Monday) November 28th Only!!
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?