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

  • M

    @jonathon Nitrate is not something you want to use if it is fried, FDA banned it from bacon

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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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