What's in Walton's Employees Home Pantries?
What seasonings do Walton's Employees have in our Home Pantries?
Learn what seasonings Walton's employees have in our home Pantries and how we use them with Walton's and Meatgistics. Read the article, and then post your questions or comments below.
What is in Jon’s Pantry?
Hey Guys, today we are going to start a new segment where we take a peak into the pantries of Walton’s employees and to kick it off we will take a look at what I have in mine. I have a bunch of different seasonings and I will go over what I like to do with each one, some of my favorite uses are pretty far off from what they are intended for!
Salt & Vinegar Wing Shake from Excalibur. It is a great mix that will be a favorite of anyone who likes salt and vinegar potato chips. How is it on chicken wings? I have no idea, I have never used it for that purpose! What I like to use it on is peeled and cut up cucumbers! It is an amazing healthy tasty treat that turns the generally boring cucumber into something my wife and I fight over who gets the last one! Yeah, she usually wins.
Bloody Mary Wing Shake I like to put this on pasta if the red sauce isn’t quite as spicy as I like it, Pizza if I am doing a frozen one or if it is cold out of the fridge and I love to put it on chicken breast and then put it on the grill. So that is sort of close to its intended use.
California Garlic Pepper Wing Shake This is another one that I love to put on chicken and then grill/smoke it. Let’s take a second here to actually talk about the label Wing Shake, these seasonings get pigeon holed unfairly because of that label. As you can see they are extremely versatile and can be used for many different purposes!
Ultimate Steak and Roast Rub I have not put anything else on a steak for years, this takes an average steak and makes it great! To me it tastes like a better version of Montreal seasoning and the ingredients are similar but this is better. You can also make delicious Asparagus with this and some lemon and butter. Coat the Asparagus in olive oil, then lightly sprinkle this on and put in the oven or grill until it is as done as you like (I like them still to be pretty firm so I usually do them for about 6 minutes) melt a bit of butter over it if you choose and then squeeze some fresh lemon juice onto it!
Mexicali Taco Seasoning. I was leaving work one day and knew I needed taco seasoning so I took this on someones recommendation and am glad I did. It has a lot more flavor than the normal store bought package and just as importantly I didn’t have to make a stop on the way home!
Sweet N’ Sassy Garlic Seasoning I started putting this on cucumbers before I found the Salt & Vinegar, now I use it on Chicken from time to time and sweet potatoes. This is also part of what Austin recently used recently to beat me in our national BBQ competition…it lost some points for that!
Better Burger Seasoning. When I am having large groups over I will usually make up a bunch of burgers. I split them between this and the Roasted Garlic & Onion. Both get rave reviews and we find ourselves hosting the majority of BBQs amongst our friends, so use with caution you might find your house the new gathering place!
Captains Bay Seasoning Good with fish, amazing with shellfish like crab and scallops, similar to Old Bay Seasoning. I also like to put it on white rice with Parmesan cheese from time to time.
Sriracha Ginger Beer. This is one of Excalibur’s new Spirit Seasonings and isn’t on the web just yet but it will be shortly! It takes the Ginger Beer Craze from Moscow Mules and adds a Sriracha taste to it! Very very good on Chicken this is my favorite out of all the new Spirit seasonings.
Butter Garlic Rub A little of this goes a long way! One of the few times the saying less is more really applies in my mind. Just a light sprinkle on chicken before or after the grill makes for a delicious piece of chicken! Also great on roasted potatoes, all sorts of veggies and fish!
Cajun Seasoning This is great on fish, especially catfish or talapia but I use it mostly to make a hot sweet potato french fry! Added bonus this has just enough of a kick that it’s too hot for my wife so I get all the fries!
Prime Rib Rub You can use it on prime rib sure but for prime rib I’d normally just use Pa’s Soluble Black Bull. Prime Rib Rub is really great to use when you are cooking up some ground beef in a pan, it makes an amazing Au Jus sauce! Get some good bread to sop it up!
Kosmo’s Killer Bee Spicy Rub I started using this just on chicken and pork as a rub but now I use it mostly on … Popcorn! Yeah I know it sounds crazy but it adds a nice sweet and spicy taste to it, you have to put some butter on your popcorn for it to stick but just enough for that and it’s a great treat and if you don’t like that it is still an awesome rub for chicken or pork.
Thai Basil Panko Breading and Farmer Market Panko Breading Both are great on chicken, I don’t like frying them so I do them on the grill and still end up with a tasty and more healthy breaded chicken!
And now for the most hotly disputed thing in my Pantry…Wild Game Seasoning! You are either going to love this or hate it! The best use I have found for this is to cut Granny Smith Apples (specifically the granny smith for the tartness) up into slices and sprinkle this on them as I am eating it! You can not leave it on there too long or it will start to break the apple down and make it watery. I love the combination of the Sweetness from the Wild Game and the Tart from the apple but I have been called all sorts of crazy for this one! I have not found anyone who likes this anywhere near as much as I do! A more popular choice here would be Cinnamon Toast Seasoning!
So those are the main seasonings I use, give some of them a try and let me know what you think! Or, if you have any seasonings that you love for anything other than there normal purpose let us know, maybe I will put together a list of the most original submissions and try them here!
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!
Subscribe to Meatgistics
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!
@jonathon yep, shorter horn makes sense. I am mech. engineer and there are two big things wrong here: the 9.5mm (3/8") stuffer tube and its length. Most of the problem, probably, ALL could be solved by using the diameter stuffer tube for 16 mm casings. There is NO advantage to going smaller, just disadvantages. Pressure drop(in this case back pressure on the cylinder / piston goes up exponentially as diameter is reduced.
@jonathon It looks to me you may have missed a small point in the original post. He said he was using 16mm casings but a 3/8" stuffer tube. 3/8" is VERY small-- only 9.5 mm! He is trying to punch it through a pinhole darn near.
So a couple things for you here. First off you really just dont have the proper equipment to stuff 16mm casings, but you can try a couple things. Spray all your equipment with a good food grade lubricant. Inside the stuffing horn and inside the meat cylinder so meat can flow as best as possible. Second get a 1/2 inch stuffing horn. Its going to be a bit of a pain bit you will have to manually roll your 16mm casings onto your 1/2 inch stuffing horn just like you would fresh casings. Stuffing through a 1/2 inch horn is going to be eaiser than 3/8. Third as another option is to mix a small amount of vegitable oil into your meat to add some lubrication without effecting flavor. These are just a few options to try with your equipment. Let us know how it goes!
Specialty Sausage 102: Making Lebanon Bologna
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!What Is Lebanon Bologna?
Lebanon Bologna was originally made by the Pennsylvania Dutch in the 1800’s. Traditionally it is a dark bologna, similar to salami in appearance and texture and it has a tangy flavor. It is often eaten as cold cuts and it can be slow cured and cold smoked or smoked using more modern methods. We are going to be making a version today that will not be slow cured or cold smoked as that makes it more difficult for the average home user.Meat Block
If you can you should cut the fat off of your pork and grind your pork fat separately through a 3/16th plate twice. Then grind your beef and lean pork through a 3/8 plate and then through a 1/8 plate. Keep ground pork fat separate. Making sure EVERYTHING but especially your pork fat is cold before you grind it is very important here for particle definition.Meat Mixing
Place lean meat in the mixer. While mixing add Lebanon Bologna seasoning, Sure Cure and Ice Cold Water. Mix for 5 minutes. Add ground fat trim, sodium erythorbate and mix for 3 more minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.Sausage Stuffing
Stuff your meat into fibrous casings that have been soaked for at least an hour in water that is 80 - 100° so the casings are pliable. These casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end. When stuffing larger diameter casings it is important to choose the largest of the stuffing tubes that your casing will fit over and make sure you are gripping it nice and tight, we want these casings packed nice and solid.Note
You can also use Fibrous or Non-Edible Collagen casings, we chose this as it had the capacity we wanted and it presented the product well.Thermal Processing & Smoking
To smoke start them out with 125 for 1 hour, then 140 for 1 hour then 165 for an hour and finally at 180 until the internal temperature reaches 155°.Cooling
Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.Wrap up
All in all, this is very similar to making a salami or even a summer sausage, the main differences are separating out the pork fat from your lean and using the correct ratio, seasoning, and casings. The fried Bologna sandwiches were very good!Additional Tips Removing the fat cap before you break down your pork butt is easier sometimes, it all depends on how it looks before you start cutting into it. I put very little smoke on this as I didn’t want that to dominate the taste so I filled my smoke tray about 1/4 of the way full. I am glad I did it this way as it allowed for the Lebanon taste to come through more. Other Notes
I added X-Tra Hot Red Pepper to this to help give it a nice zip and to cut some of the sweetness. I used it at a ratio of 3 oz per 100 lb of meat and since I was doing 10 lb that means I used .3 of an oz.Watch WaltonsTV: Specialty Sausage 102: Making Lebanon Bologna Shop waltonsinc.com for Cured Sausage Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese
Specialty Sausage 101: What is Specialty Sausage?
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!What is Specialty Sausage?
As much as you might love bratwurst, summer sausages and snack sticks sometimes you want a sausage that is a bit more unique. It might be a recipe you tried once in another country, one that your grandparents used to make or something just sounds really exotic like blood sausage. Recipes and knowledge of how to make these types of sausage are often passed down from generation to generation.
For whatever reason, these types of sausages have fallen out of favor and are sadly relegated to the specialty stores of the home processor. Maybe opinions have changed on the type of meat used, the way it is cooked or the seasoning or spices used in the original seasoning. The good thing about this is it gives you the opportunity to “rediscover” plenty of types of amazing sausages.Types of Meat Required
Sourcing the meat might be a little harder for this than a normal sausage but a quality butcher should easily be able to get you pork liver, trim and even pork blood that you will need to make some of these. Others like Lebanon bologna and some landjaeger only require a mix of pork and beef and a special seasoning.Casings
Many specialty sausages will also require a special or a specific casing to be used. Braunschweiger has a special plastic casing specifically for the production of that product and others like landjaegar simply require that you use a natural casing like hog or sheep intestine.Smoking
Smoking and cooking will also be different with a lot of these sausages, a normal smoke schedule might not work for your needs on these products. We will be making Landjaegr, Lebanon Bologna and Blood Sausage in the 10’s and then go for some even more out there products in the advanced classesShop waltonsinc.com for Jerky Seasonings Shop waltonsinc.com for Vertical Smokers Shop waltonsinc.com for Weston Dehydrator 160L Pro Series
Weekly Blog Post - PreThanksgiving & Specialty Sausage
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
We just released our Pre Thanksgiving Sales that will be good through Friday so you should absolutely check that out. You will also see that we have reduced shipping on orders over $5 all week.
ThanksBlackMonday - This is the “fun” video that we do every year! This year we split it into thirds so the first round of sales will be good from 11/19-11/26, the second round starts on Black Friday (11/22) and ends on Cyber Monday and the third round is Cyber Monday only!
Specialty Sausage 101 & 102 - In these two videos we will be going over specialty sausage as a category and then showing you detailed steps on making Lebanon Bologna. Ours came out amazing so if you are planning on making any this year watch the video for some tips on how to make a delicious Lebanon Bologna!What Projects are we looking ahead at?
Specialty Sausage 103: Landjaeger - We made Landjaeger or a version of it at least! It came out tasting excellent but the appearance wasn’t exactly what we were going for, for more details keep an eye out for this video in the next few weeks.
Specialty Sausage 104: Blood Sausage - We haven’t made this year and it is going to have to wait until at least after Thanksgiving but hopefully we will get to it soon! We are excited about this as it’s a true odd-ball in America and we want to see if we can make some improvements to it!What’s on our Mind?
It is almost Thanksgiving time and I’m going home for the first time in years! Like everyone else, I am excited to see family and friends and eat delicious food! Don’t forget to take a few minutes this Thanksgiving to really concentrate on what you are thankful for. For me, a huge thing I am thankful for is this job, I really love what I do here! I mean, who wouldn’t love talking, filming and answering questions about meat processing all day!New Products
The Talsa K50 Bowl Chopper and the Talsa K80 Bowl Chopper are two brand new choppers from Talsa. These are large commercial pieces of equipment that allow you to do everything from a rough chop to an emulsification of your meat products. Either of these machines will work on everything from pulled pork to hot dogs!