Roll Call (Start Here First)

  • Admin

    Welcome to Meatgistics!

    This is a great place to begin your posting in the Meatgistics community.
    Let everyone know who you are, plus find out more about others.

    You only have to share what you feel comfortable with others knowing, but some ideas for your first post…

    Where are you from (city/state)?

    How much experience do you have in meat processing or smoking/grilling?

    What is your favorite meat snack or seasoning flavor?

    What is your current smoker or grill?

    Other than that, have fun, and we are excited to have you apart of the Meatgistics community!

  • Spearville,Kansas checking in here!

  • Checking in from central Mississippi. I’m an older gal who loves to deer hunt. I skin and process my own meat. I have a Masterbuilt 40" electric smoker that I used to make my first snack sticks in last year. They turned out pretty good.

  • Admin

    Glad to see you guys here, and welcome to the community!

  • T&C Meats from Enid, OK

  • Mikki from Bel Aire, KS

  • Jason from Goddard, KS. Been using various smokers from electric to pellet to my current offset custom stick smoker for the past few years. I like trying various seasoning and smoking different meats. I have really enjoyed the New Market location since we live in Goddard. Still consider myself a beginner so will be looking for advice and if I can give any I will be glad to help.

  • Admin

    Thanks for joining the community and we’re glad you like our Wichita stores!

  • Mindy from Basehor, Ks here!
    Hubby and I did the KCBS competition stuff under the name of Doughboy’s Dream back in the day.
    Rick’s been BBQing and Smoking since 1977
    My favorite is country style ribs on the smoker, with my personal rub
    Just went from a pellet smoke to a Weber grill only - different for this family!
    The Walton family has been a part of my life for a long time. So excited to see the family doing business the honest, fun and loving way!
    This site will help all of us with common questions, ideas and just plain fun!!
    Great job Walton’s !!

  • Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.

  • Admin

    Hey Mindy,
    Thanks for all the compliments!

    It’s awesome to see you joining us on the Community too!

  • Admin

    It’s great to see some of our commercial customers joining in on the community!
    Good luck as you guys work on growing your new shop. If you have any questions or products we can help with, we’d love to help with whatever we can!

  • Great idea. I look forward to seeing some new ideas about smoking meat and hopefully getting some good advice!

  • @austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.

  • Just joined. Looking forward. From Hudson, Il.
    Do minor butchering. Got 6 hogs, going to start to butcher in 2 weeks. Going to cure some ham and bacons.

  • Wichita, Kansas here. Cooking on a Green Mountain Daniel Boone that I got about 3 months ago. Looking forward to seeing product reviews, recipes, and recommendations!

  • Newkirk OK ~ rollin smoke off our trusty Traeger
    We grow our own beef and harvest from the wildlife
    Love to visit Wichita and always have a stop into Waltons planned
    We love your East location
    Our favorite products are the Excalibur Seasonings and our horses aren’t bugged so much since we started adding your garlic powder to their feed!

  • Admin

    @dannyj @Gravydave @hambone @SamOller @derhuntr
    Thanks for joining the community!

  • Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.

  • @CoyG old Hines boy I am will, you have a locker for hanging this year? Walton’s is a good outfit.

  • SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)

  • @michaelp plenty of room to hang meat, aging room was engineered to hold 100K plus of weight…the drip cooler will hang another 40K easily.

  • Admin

    @SteakMaster said in Roll Call (Start Here First):

    SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)

    @SteakMaster Thanks for joining the community and we definitely appreciate the business! If only we could sell you the meat as well…

    @michaelp said in Roll Call (Start Here First):

    Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.

    @michaelp My initial recommendation is to look for a smokehouse to buy for the consistency in temp and smoke you can get from a nice prebuilt smokehouse, but I also don’t have a lot of experience in building one. We do have a book on our website about smokehouse design but I haven’t personally read through this one. Hopefully we can get some input from some others around here who might have built one or have more knowledge. You might try posting a separate post in the Smoking & Grilling section and ask for some more advice there.

  • Brett from Bel Aire. Love the store and try to stop in at least once a month just to look of nothing else. Can’t wait to learn more and improve my cooks!

  • Checking in from West Tennessee. Been hunting and fishing for about 30 years. Started processing my own about 3 years ago. I use a MasterBuilt electric smoker and love the flavor. Considering building an old school smokehouse out back. Looking to gain knowledge from everyone here!

  • Checking in from Willcox, Arizona. Looking forward to following everyone’s comment.

  • Kerry here from Northern California moving to Natalia, Texas!!! City girl with a country heart! I love to grill and through Walton’s superior products have made Bratwurst and Italian Sausage. Can’t wait to get settled in and have space to process our own venison. Walton’s has great quality products from seasonings to casings. Smoker in place on our 10 acres so that is my next challenge! Love this new forum!

  • @austin said in Roll Call (Start Here First):

    Nashville, TN here been processing venison and smoking it in a masterbuilt smoker for 10 years

  • Jeff from Kansas City, MO here. I was introduced to Walton’s from several of our city’s best chefs. I have never had a reason to shop anywhere else since. Great products, excellent service.

  • I’m from Mo. I have a 30 year old smoker. I like Kansas Kabin rubs and sauces.

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Recent Posts

  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

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  • @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.

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  • P

    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.

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  • W


    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.

    read more
  • A

    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 ???0_1544920450978_26672209-28F6-4E2D-8CB7-BA2CE5A73BAF.jpeg

    read more
  • M

    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?

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