NEW Walton's Learning Center
Introducing A New Part of Meatgistics…The Walton’s Learning Center
We get a ton of feedback and questions from all our customers about everything related to meat, processing knowledge, how-to information, recipes, tips & tricks, and so much more. The new Walton’s Learning Center will be a new section on the Meatgistics homepage dedicated for information on “How To Make… Meat Recipes”, “Recipes”, “Meat Hacks”, and “Seasonings”
In this section, find recipes for all kinds of staple meat snacks, cured sausage, and smoked meats like snack sticks, summer sausage, hot dogs, bacon, ham, brisket, and more
Find some of Walton’s favorite recipes for other foods or side dishes not included in our Meat Recipes section. Try out a new recipe using Excalibur Seasoning in something like our “Better Bacon Potato Pie” or “Beer Bacon Mac N Cheese”
Gain knowledge about meat processing and tips and tricks from the expert’s at Walton’s for everything like Harvesting Meat, Food Prep & Cleaning, Meat Grinding & Mixing, Sausage Stuffing, Smoking & Grilling, Food Packaging, and Equipment
Explore information about seasonings for making sausage, jerky, meat snacks, and other smoked meats, or learn more about Excalibur Seasoning and options for Custom Blended Seasoning, Meat Additives, and other information on Spices
New Topics, Questions, and Answers
We have a ton of content pending to be published plus we will be adding content regularly and already have a long list of other questions and topics to discuss, but if you would like to see a particular topic covered or if you have a specific question you’d like us to answer… We would love your feedback! Leave us a comment or reply on this post, post your own topic/question in the Community or Feedback section, or send us an email at firstname.lastname@example.org
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On each category on the Meatgistics website, there is a Green Subscribe button. Simply click Subscribe on any category to get a notification whenever new content is published. You can subscribe to any of the top-level categories like “Waltons Community”, “Waltons Blog”, or “Waltons Learning Center”, or just subscribe to individual sub-categories.
Help Grow The Walton’s Community
Ask us any questions you may have, stay involved by replying on topics with further feedback and questions, and use the social sharing buttons on topics and pages you find interesting to share with your friends on Facebook, Twitter, Pinterest, and more.
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: