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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My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?