November Giveaway & Sales and Octopus!
Weekly Blog Post - November Giveaway & Sales and Octopus!
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?
Will it BBQ? Octopus! - This should be ready for release in just a few days, just like our Squid Video we will have a short and long version of it as close to 10 minutes of Austin and I trying Octopus might not be what everyone wants to see but there are some funny/interesting moments in what ended up on the cutting room floor.
November Giveaway & Sales - We have the November Giveaway & Sales shot and ready to go live on the first of the month. November is our big sale month, we have the normal November Sales, then we have the Pre-Thanksgiving Sale and then our Huge “ThanksBlackMonday” Sale Video where we announce our Thanksgiving, Black Friday and Cyber Monday sales. This video is almost always a “funny” one from us and I think we have some great ideas for this years so keep an eye out for that!
What Projects are we looking ahead at?
We are working on finishing up the introductory Specialty Sausage section of Meaygistics University. It will be a 101 - What Is Specialty Sausage and then we will be making Lebanon Bologna, Landjaeger and Blood Sausage! The Blood Sausage might be a little later than the others as we are having a little trouble with sourcing what we want for ingredients but it shouldn’t be too long!
What’s on our Mind?
Thanksgiving is right around the corner and that means remembering everything we are thankful for and one thing I am always thankful for is our awesome servicemen and woman. Steak for Troops is a program that the All-American Beef Battalion organizes that provides troops, who are going to and coming back from a deployment, with a tasty steak dinner. Check out their website HERE or you can help support them by buying some of their awesome Superior Steak Seasoning, when you buy a bottle of this we donate a portion of the proceeds to this worthy cause!
Pro-Cut #12 KG-12-SS Meat Grinder is a brand new grinder from Pro-cut that features a stainless steel construction, a 3/4 hp motor, an oil-bathed steel gear transmission uses no belts or pulley. This is a great grinder for anyone looking for a home processing grinder that will last long enough to pass down to your children. Don’t let the fact that this is a #12 fool you either, Pro-Cut specializes in commercial level equipment so this thing will grind through your deer, hog, elk or anything in no time!
Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!
Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.
@Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.
@lamurscrappy thanks for all the help. I will let you know how the next batch turns out.
@scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.