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!!
@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.
@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.
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!
@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?
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?
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!