Tis The season


  • Well up here in Connecticut, the fall and winter weather is just around the corner, and I’m glad it almost here.

    Some might think I crazy, but fall and winter is when I do all my sausage making. I make sausage fresh and cured and I also love making sausages of different types and styles.

    After watching every video and reading many posts in this forum, I’m so excited to get started and try new recipes this year.

    Going to try and make life easier this year, and try some of Walton’s pre-mixed seasoning for summer sausage, brats and snack sticks like pepperoni and the alike. Also, to make matters easier, Walton’s will be my one stop shopping depot.

    Thanks all for your posts and input, let’s get started.

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Forkinpork Fall in the North East is one of the things I miss now that I am a Midwesterner! The temperature is perfect and obviously, the foliage is gorgeous. I don’t think anyone would call you crazy for wanting to make sausage in the fall…now the winter…that’s different!


  • You crack me up Jonathon, what wrong with making sausage, bacon, and hams, this time of year?
    I’m sure you will agree that the cooler temps are in our favors and if you totally knew my set up you would agree in what I do.
    It’s a long story about my operation and what I do to cure meats, some of it may be questioned by you and others.

    The bottom line is, we are on the same page about things, only I use some ol’ Time family tricks and/or methods.

    With all that being said, Walton’s is on the money with information and how too, so I have nothing bad to say about that.
    I have just a few different ways of doing things, but I’m going to start incorporating some of your ideas and methods because they make a lot of sense when it come to food safety.

    I’m also going to try this year, for the first time ever, some of your pre-mixed seasoning products.

    I like what you do and feel that, what the heck, lets make things easier this year and try what you have to offer, as far as pre-mixed seasons for fresh and cured sausage, snack stick and jerky.

    I feel it’s gonna be a good year and I will keep you and everyone posted!

    Mikey

    Stamford, CT 🙂


  • Sorry Jonathan, I re-read you post, a bit too late, I miss understood what you said in your post, I was reading to fast and far ahead buddy!

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Forkinpork No worries, we are all in a rush as we approach the busy season! As for doing things differently, there is nothing wrong with that! I am sure people get tired of me saying it but if you have a process that works for you dont change it based upon something that I say! Now, having said that, I do think the vast majority of people could benefit from pre-mixed seasonings. I want to make sure no one thinks I am insulting handed down traditional recipes because I have had some wonderful product from homemade recipes. In general, though, I think preparing seasoning is best left to the professionals!

    Have a good day everyone!


  • Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.

Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

21 users active right now (1 members and 20 guests).
lund150, pepper, Jay871, Chef, gkuipers, makerr, bocephus, MTArcher, calldoctoday, Gary L. White

Board Statistics

Our members have made a total of 22.4k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, bootswon.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

31
Online

10.6k
Users

2.4k
Topics

22.4k
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.