March 2017 Giveaway & Sales
Walton's March 2017 Giveaway & Sales
Each month in 2017 we will have a new giveaway and corresponding video. The giveaway will have an average retail value of nearly $440. So make sure to subscribe to WaltonsTV to be the first to know when a new giveaway starts. And remember to tap the bell next to the subscribed button to get notified about all new videos
March 2017 Giveaway
Our giveaway for March is a Marinade Express Vacuum Tumbler and a set of Excalibur Sauces & Marinades valued at over $345 total value. Entries will be accepted now and lasting until March 31st. No purchase is necessary, just visit waltonsinc.com/sales for a complete list of rules and to get entered now!
March Savings & Discounts
Our Sales for March begin right now and last until April 3rd, or while supplies last. March sales are all about jerky making and seasoning, plus totally bamboo cutting boards.
To start things off, all jerky seasonings will be 17% off. Just use the coupon code “JERKY17” in your shopping cart at waltonsinc.com.
For jerky making equipment, we’ve also got the All-Around Jerky Maker discounted $10 making it only $24.99. Then there is the Weston Jerky Gun for $15 off making it only $29.99 and also the Weston Jerky Gun Junior is discounted $10 making it only $19.99. You can also save $10 on our 3 Tier Jerky Racks and pick one up for only $29.99, or get a brand new Weston Jerky Slicing Board for less than $20. The last piece of equipment you’ll need for jerky is a new dehydrator and we just so happen to have the Weston 6 Tray Digital Dehydrators discounted $10 making them only $69.99
Next up, we’ve got great discounts on a ton of cutting boards. First up, are the 2-Tone Bar Boards from Totally Bamboo. 3 sizes are available with the smallest being only $2.99, the medium 2-Tone Bamboo Board costs $5.99, and the largest 2-Tone Bar Board comes in at $10.99.
The next cutting board is the Mailbu Groove from Totally Bamboo, normally priced at $23.99, it is now discounted $6 at $17.99.
Our next group of cutting boards on sale are all normally priced at $20, but for March, save $4 each and pay only $15.99 for the PolyBoo double-sided cutting board (one side is a poly cutting board and the other is bamboo), plus the Cork Footed Cutting Board and the 3-Piece Bamboo Cutting Boards Sets are only $15.99.
There’s also the Big Easy bamboo cutting board, which is our biggest, best, and nicest bamboo cutting board, which will be available for only $49.99 during March, saving you $10 each.
Lastly, keep your bamboo cutting boards and other wood products in tip-top shape and save a couple dollars doing it by getting the Totally Bamboo Coconut Conditioner or the Totally Bamboo Revitalizing Oil for only $5.99 each.
Now, just head on over to waltonsinc.com/sales (or just follow the link in the description below) to get great discounts on all these items during March, plus enter to win the Marinade Express Vacuum Tumbler and Excalibur Seasoning Marinade package.
As always, subscribe to WaltonsTV on YouTube to be the first to know when a new giveaway or sale starts. And remember to tap the bell next to the subscribed button to get notified about all new videos.
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@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!