Weekly Blog Post - September Giveaway
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 have a few videos almost ready to release but as we are really concentrating on filming as much as the Meatgistics University videos as possible we will be slowly releasing these over the next month or so. Be patient with us as we promise to make the wait worth it. When we go live with Meatgistics University we will be releasing almost all of the entry-level “course” videos at once!
What Projects are we looking ahead at?
It’s been all about Meatgistic University here over the past few weeks and it will continue to be about that over the next month or so but we are also working on a Conversion Chart for our Cures like we did for our Seasonings. This Chart will give you the Cups, tbsp, and tspns of cure you need as well as how much water it needs to be mixed in. This was a lot more math than I was wanting to do but we heard from more than a few of our customers that it was needed so we have been putting it together.
What’s on our Mind?
We are what we eat! I was chatting with the Meatgistics user @Denny and he forwarded me an article about a University of Michigan study on the health benefits from eating bone marrow. It has been an interesting few years in the world of nutrition, we’ve seen the old food pyramid that a lot of us were raised with getting blown up and attitudes on fat and cholesterol becoming more positive. The one thing I don’t think anyone would argue with is that for most people a balanced diet is the way to go. I do a modified Keto diet where almost all of my Carbs are coming from Vegetables and some fruit, I’ve never felt healthier and my weight has been going the right way for months now.
Walton’s 42mm Sausage Linker is coming soon! This will be a larger version of our older linker and with the ability to easily tie sausages up to 1.6" this will make tying up your sausage, especially dry or slow cured sausage, a lot easier!
Forkinpork last edited by
Hey Jomathan, this is great news, look forward to seeing the new videos and I’m really liking the cure conversion chart, boy will that make everyone’s life better.
Once again, keep up the great work, I got some orders coming in as sausage making season draws close here in Connecticut.
Thanks Forkin Pork
Life member & SBJ KCBS
wesss1 last edited by
Looking for it.
Forkinpork last edited by
My wife goes here we go again, that time of the year.
But I did tell her things are going to be different this year, as this year everything is coming from Walton’s.
She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year.
I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!
Is there any current coupons? Thanks
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.