March 2017 Giveaway & Sales


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    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.

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

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    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Sales & Discounts

    Enter the March 2017 Vacuum Tumbler Giveaway

    Shop waltonsinc.com for Jerky Seasonings

    Subscribe to WaltonsTV on YouTube


    March 2017 Marinade Express Vacuum Tumbler Giveaway

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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

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  • 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!

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  • 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!

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  • 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.

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