Happy Memorial Day!

  • Walton's Employee

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    Steaks for Troops

    Hey Guys this is Jon from Meatgistics! It’s Memorial Day weekend and that means it’s a good time to take a moment and appreciate the brave US Service men and woman who have given their lives to protect the American way of life. The courage and bravery of the US soldier is the backbone of this country without which we would not have the freedoms and rights that we do today.

    There are many great ways to show your support for our troops at this time of the year. Wounded Warriors who work with injured and disabled vets or Homes for our Troops who help build specially modified homes for wounded soldiers are both organizations that do great work with those who have been injured in the line of duty. Whatever you do this time of year I urge you to donate time or money to an organization like this. They help provide our veterans with the care and support they need and show them the admiration that they deserve!

    The charity that we work with is All American Beef Battalion. They are a group of volunteers that are involved in the Beef & Cattle industry who host both send-off and welcome home cookouts for servicemen and women and their families as they are leaving for and returning home from deployments. The cookouts include a steak dinner and entertainment, at a recent event where they fed 4,500 troops two days in a row, Gary Sinise and his Lt. Dan Band showed up to support the troops! You might have seen Steaks for Troops Seasoning on our website, we have partnered with All American Beef Battalion to custom blend their Superior Steak Seasoning which is used for the Steaks For Troops. It is available here and a portion of the proceeds are donated to All American Beef Battalion so that they can keep up the good work sending off and welcoming home our troops. You can donate or find out more about the great work they do at http://www.steaksfortroops.com/

    I know we all lead busy lives and for a lot of us this weekend is a time to relax, BBQ with friends, family, and neighbors, but just try to take a minute to appreciate everything those in our armed services have given and continue to give for the American way of life! God bless our troops both past, present and future!

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  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

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  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

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  • D

    I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

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  • P

    I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.

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  • B

    I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.

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  • T

    Thank You Sir:

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