Another Livestream and ThanksBlackMonday!
Weekly Blog Post - Another Livestream and ThanksBlackMonday!
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?
ThanksBlackMonday Livestream! - Jon and I will be doing a very long Livestream this Monday (Monday the 26th at 12pm CST), also known as Cyber Monday! We will be answering questions from users and announcing some special sales that are not in our ThanksBlackMonday video. A lot of these sales will be “Flash Sales” so we will either announce how many we are putting on sale and once that quantity has been sold it will end, or we will be putting items on sale for a certain amount of time! Some of these sales will be significant so make sure you tune in on Monday! We will have a link to the video on the waltonsinc.com main page to make it easy to navigate to.
What Projects are we looking ahead at?
We will be working on the more advanced videos of the Meatgistics University section after Thanksgiving. We are going to try to start releasing these at a rate of at least once a week so we can keep new information up there for you guys!
What’s on our Mind?
We hope everyone has a wonderful Thanksgiving and that you get to visit with family, friends and loved ones and enjoy the day!
While the Chocolate Chili Bratwurst Seasoning is not exactly new it is a newer seasoning and it does not get the attention it deserves! With pork has a taste that is very similar to a Mexican Mole Sauce! If you are looking to try something new around the Holidays give this stuff a chance!
ThanksBlackMonday Livestream - November 26th at 12pm CST
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.
@DeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer!