September Giveaway!


  • Walton's Employee

    September GiveawayVideo

    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.

    New Products

    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!



  • 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



  • Looking for it.



  • O Boy!
    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!


Log in to reply
 


Recent Posts

  • Screenshot_20190819-232818_Amazon Shopping.jpg
    Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
    one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

    read more
  • D

    @Parksider

    I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
    I like it well enough that I bought a spare to cycle them and keep frozen. P

    read more
  • @Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.

    read more

Recent Topics


Who's Online [Full List]

8 users active right now (0 members and 8 guests).

Board Statistics

Our members have made a total of 7.0k posts in 1.3k topics.
We currently have 5.3k members registered.
Please welcome our newest member, Willow.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

8
Online

5.3k
Users

1.3k
Topics

7.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.