Walton's May 2018 Giveaway & Sales
Walton's May 2018 Giveaway & Sales
We've got a ton of "HUGE" giveaways scheduled through 2018, so make sure you subscribe to the Walton's YouTube channel to be the first to know when we release new giveaways and sales, plus remember to tap the bell next to the subscribe button to get notified about each new video.
Sous Vide Videos
We’ve posted the videos we have done on Sous Vide Cooking over the past few weeks on the right hand side of this page, you can see an in-depth review of the SV1, learn about the best amount of time to Sous Vide your steaks and using your SV1 to cook juicy and tender chicken wings!
May 2018 Giveaway
So, we know you guys love our giveaways and we love to see people posting pictures and videos about what they are doing with the products they win. So in an effort to see even more smiling Walton’s customers we are going to have 2 winners this month! Our lucky winners for May will both receive a VacMaster SV1 Sous Vide Immersion Circulator, a Sous Vide Water Tank, 12 of our favorite Excalibur Shakers, one of our new Walton’s Hats and of course a Meatgistics T-Shirt to show off your love of Walton’s and Meatgistics! Total value on this package is over $300 for each winner.
The VacMaster SV1 Sous Vide Immersion Circulator is a commercial style machine that is powerful enough to work in a restaurant, but is designed to fit in your home kitchen as well. This unit is perfect for cooking steaks, chicken, pork, vegetables or anything else you want to have perfectly cooked and ready to eat at any time. The SV1 has a 1500-Watt pump that circulates and heats up to 30 liters of water from 77 up to 210 degrees F by pumping the water in through the vents on the sides, heating it up and circulating it back out into the tank through a jet at the front. It has an easy to use digital LCD screen that displays the current water temp, target temp and cooking time. You set the cooking temperature and time with just the push of a button and can set it by the tenth of a degree. It can handle cook times up to 99 hours so there really isn’t any end to what you can do with the SV1 Sous Vide Circulator!
May Savings & Discounts
To kick off May sales, we have a couple rare and special sales! Broil King grills are rarely on sale, but we’ve been able to get two of them on sale for a limited time only. The Broil King Signet 320 will be 10% off from April 30th to May 6th. The Signet 320 has 625 square inches of cooking space and a price tag of only $404, it is a deal that is hard to beat. The only way to beat this grill and price, would be to have one of the Broil King Baron grills on sale. And, we’ve made that happen with the Broil King Baron 420. It will be 10% off as well for just $449. This is the same grill we gave away in April, and it is loaded with features including a stainless steel cook box, 4 stainless steel dual tube burners, 644 square inches of cooking space and linear-flow infinitely adjustable burners. This grill will only be on sale from May 21st through the 27th only. Both of these grills are limited sales and only available while supplies last, so don’t wait!
The rest of our sales for this month start now and go through the 31st. To keep you in the grilling mood we have the Safe Scrape Wood Grill Scraper on sale for $12.99 and the Jim Bean 12" cast iron skillet for just $17.99. To make perfect patties for your new grill we have the Weston Automatic Rapid Patty Maker on sale for $44.99 and so you can flip those patties or anything else you could possibly need to we have 18 piece stainless steel BBQ Set marked down to $24.99, this set really does have everything you need for grilling and BBQing. Then, to season your meat we have the Noble Cherrywood, Hickory, Oak and Sriracha Smoked Flaked finishing salts on sale for $3.49 each. These are great for adding a smoky flavor to your meat or veggies without a smoker.
Not planning on grilling this season? Well first of all, you need to re-examine your summer plans and schedule a few backyard BBQs! But if you really aren’t going to do any grilling we’ve still got you covered with some great sales. Save $10 on the Weston 7.5 inch meat slicer and then vacuum package what you slice with the Weston harvest Guard Vac Sealer for just $79.99, plus, the Weston 6 x 10 bags will be just $9.99 for a box of 100.
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@newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.