Take a Look Inside the Walton's Test Kitchen


  • Admin

    Walton’s Test Kitchen & Smokehouse

    I thought I’d start out the Bragging Board by sharing a portion of what we have in our Walton’s Test Kitchen. At Walton’s, we not only sell all the equipment and supplies to make great sausage and jerky, but we also spend a bit of time doing our own testing and training. One of our favorite toys is our Pro Smoker 500-T Smokehouse! We have our smokehouse outfitted with a wood pellet smoke generator and a WiFi control panel. This is definitely overkill for any home meat processor out there, but this is the kind of smokehouse that we sell to many of our commercial meat processors.

    All of our salesmen and customer service reps spend time in our test kitchen learning how to make sausage and trying different meat snacks and flavors so they can better help you with your processes and so they can accurately suggest seasoning flavors to use as they have actually used and tasted them. Pretty much everyone at Walton’s gets excited though when this thing gets fired up! The smell typically means we will be having some samples and taste testing going on later in the day!

    So, what about you guys? What kind of smoker do you have or did you custom build your own?

    Walton’s Pro Smoker 500-T Smokehouse

    0_1468855472382_waltons-500t-smokehouse.png

    A More Home-Friendly Smoker

    Another smokehouse from Pro Smoker that we have used that is extremely high quality, but much better suited for a home processor or backyard BBQ guru is the PK100 Pro Smoker Smokehouse. https://www.waltonsinc.com/pk100-pro-smoker-smokehouse
    I loved using this smoker during testing and it does a fantastic job of producing quality smoked meats. Be on the lookout for a full video review from WaltonsTV, coming soon…

    0_1468855568005_pk100-pro-smoker-smokehouse-2[1].png



  • I would love a tour of the test kitchen!


  • Regular Contributors

    @austin
    I took a used warming cabinet added a homemade smoke generator to the outside and powered it with an aquarium air pump. Now have a low temp convection smoker that will hold 40 pounds of summer sausage or close to 200 feet of snack sticks. And it is set up to use pellets. Was fun to put together and more fun to use.



  • @BMacklin me to


  • Regular Contributors

    Thanks for that info mdseaside! I have an old proofing cabinet at home that is seldom used but just might make a great cold smoker with an A-Maze-N pellet tube. I could probably even bump the temp with a hot plate if needed.


  • Admin

    @mdseaside said in Take a Look Inside the Walton’s Test Kitchen:

    @austin
    I took a used warming cabinet added a homemade smoke generator to the outside and powered it with an aquarium air pump. Now have a low temp convection smoker that will hold 40 pounds of summer sausage or close to 200 feet of snack sticks. And it is set up to use pellets. Was fun to put together and more fun to use.

    That sounds awesome!
    If you get the time to, you should post some pictures on here of your setup!

    @BMacklin @stimy28 It might be hard for me to do a bunch of individual tours, but I can add this to our list of topics for an upcoming Meatgistics/WaltonsTV Episode. Should be able to do a neat video or virtual tour!


  • Regular Contributors

    @austin So how do I upload a picture?


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Recent Posts

  • W

    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.

    Thanks,

    Weston

    read more
  • M

    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?

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  • @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!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @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.

    read more

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