Welcome to Meatgistics! [JOIN AND POST TO ENTER OUR GIVEAWAY]
Welcome to Meatgistics and the new Walton’s Community!
Meatgistics is all about The Process of Transforming Meat from Animal to Edible. This new site is a place where food and meat lovers like you can come and share ideas with each other and learn tips and tricks from the experts here at Walton’s.
Connect with your fellow deer hunters, meat processors, backyard BBQ enthusiasts, others who enjoy making sausage and jerky, and other cooking aficionados. And, find regularly updated content from Walton’s about news, updates, recipes, videos, how-to information and more.
To encourage you guys to begin posting and sharing content, we will be running a few giveaways on the site for the first 2 weeks (7/18/16 to 8/1/16) after launch. We will be giving away 1 Swiss Army Hunter XT knife, a $65 value, that includes 1 large locking blade, a locking serrated gut hook, a bone or wood saw, philips screwdriver, key ring, and nylon pouch, to a random person who makes a post in one or more of the community categories of “Roll Call”, “Bragging Board”, “Meat Processing”, “Smoking & Grilling” and “Hunting”. Each category will have a separate winner, so create a post or add a comment in each category to receive up to 5 entries. Our final prize will go to 1 random person who adds a comment to one of our Walton’s Blog posts. This lucky winner will receive a $100 Walton’s Gift Card, good at waltonsinc.com or at one of our Wichita locations. Rules, Terms, and Conditions
More Coming Soon
Stay tuned for more updates and be sure to sign up and join in the conversation with others about everything related to meat, hunting, smoking, grilling, and cooking! Walton’s will be back with regular updates. Check back weekly for new content from Walton’s and daily for new content from your fellow food and meat lovers. Every once in a while, Walton’s will also have more promo items to giveaway and other fun and free things to share, so keep an eye out for what’s coming.
Watch the Video
deerslayer6911 last edited by
Thank you I will put this sight to good use!
DDGS last edited by
Thanks for the info. I like your site.
abrams2430 last edited by
Thanks for the great supplies
Luthers10298 last edited by
We get all our seasonings for our products from Walton’s. Thank you.
Jason last edited by
Thanks for the chance to respond , I have ordered from you guys a couple of time and have always been pleased with the service. I use some of the pork seasoning to make my spin on chicken sausage. Ready for the fall season so that I can get back to making sausages and smoked meats.
ryan7901 last edited by
Great site. Looking forward to exploring it more.
BJONES7802 last edited by
Like the catalog. Breakfast sausage mix is excellent.!
Kritter521 last edited by
I have been buying wood pellets for my smoker at Walton’s and really like them. I would like to get into making sausage one of these days, and i’m always impressed with your selection.
csosmith last edited by
This site is very nice. I have enjoyed shopping with the company for many years. I have always been in awe by the number of selections there are for every type of seasoning and rubs. Heck I remember the old days when it was “downtown” Midwest Research and I would risk life and limb just to visit the store LOL. I love the “new” location and layout of the store. I am in love with the Butchers BBQ Honey Rub, so much so in fact that I made three trips over from Rosalia KS just to get it, third trip was a charm! I do all of my own butchering and really enjoy trying new seasoning mixes.
Your Dedicated and Satisfied Customer,
BobBeck last edited by
Enjoying your Beef Jerky seasonings. I get rave reviews everytime I share it (Which is not very often)
darthmeateater last edited by
Noob to smoking and grilling, but enjoy using Walton’s seasonings. Looking forward to learning more on this site!
bigruckus last edited by
I am new to making sausage making and I have to tell you …you have a get website. I have purchased several seasonings and will be stuffing my first sausages tomorrow… I have a question…my grinder has a position on it for stuffing…I am wondering should I invest is a sausage stuffer…I have NEVER done this before…I am concerned that this machine will be hard to control…any input woill be great…thanks
bigruckus last edited by
Great information…I used your Sweet Sausage mix today…WOW…nice just right for me!!!..
A sausage stuffer is definitely worth the investment. It will stuff a more consistent product and can be easier. Stuffing off a grinder also has a tendency to overwork the meat and cause smearing (or loss of particle definition).
That being said, you absolutely still can stuff off a grinder, but it’s just not the ideal method to produce the best final product. Starting with just a grinder is a great way to just get started and begin sausage making, and as you advance, then start finding new equipment and tools to start adding to your collection.
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
@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?