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?


Log in to reply
 



Recent Posts

  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

    read more
  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

    read more

Recent Topics

Popular Topics

15
Online

1.8k
Users

597
Topics

2.0k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.