13 Days of Christmas Sale and another Livestream


  • Walton's Employee

    Austin and Jon Livestream Video

    Weekly Blog Post - 13 Days of Christmas and another Livestream

    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?

    Walton’s 13 Days of Christmas Sale - Everything has been shot and we are close to having it all ready for release tomorrow! A new sale starts each day and goes from that day until the sale ends on December 17th. We put together some great sales for you guys this year so make sure you check it out and plan your orders accordingly. We had a lot of fun shooting this video and I think our Video Editor, a new person named Patrick, did a wonderful job. If you have noticed a slight increase in the quality of our editing and shooting he is the one to thank for that!

    Meatgistics University Meat Processing Equipment 201: Injector Maintenance This video will hopefully be ready for release by Friday. We are going to go over how to properly disassemble, clean and reassemble the Walton’s Automatic Syringe Injector. These are great pieces of equipment but it is easy to either not put it back together properly or if you don’t clean it properly it will clog up.

    What Projects are we looking ahead at?

    We are going to really focus on Meatgistics University more so that we can get a few of the 201, 202, etc., classes released before the end of the year! So, if you don’t you BRING HOME THE BACON you can make some at your home! We will also get to make some fun new products so we are going to be KILLING TWO BIRDS WITH ONE STONE. We are going to continue making these and releasing them as they are ready so we don’t end up PUTTING ALL OF OUR EGGS IN ONE BASKET.

    What’s on our Mind?

    This past weekend I came in an made some Bratwurst our of Hawiian Sausage Seasoning and Salsa Brat Seasoning. The Hawaiian I made out of pork butt and it was very good, it had a mild taste and on the package, it said to add 1 - 15 oz can of diced pineapple if desired. If you are looking for a strong pineapple taste then I would recommend it. If you don’t you will have a very well balanced Brat with a nice hint of sweetness. For the Salsa Brat I made some out of pork and some out of chicken. The chicken ones I used 2 packages of thighs and one package of breasts, I then added Cold Phosghate and Carrot Fiber to prevent them from being dry. I also added fresh Cilantro to both the chicken and the pork as it was not listed in the ingredients and I love salsa with cilantro! Both the chicken and the pork were delicious in my mind, I really like the flavor and I think it works very well with either meat.

    For making chicken brats my favorite seasoning list now goes Salsa Brat, South of the Border Cheddarwurst, Supreme Pizza, Habanero Mango Bratwurst, Inferno Hot and Fet and Spinach Flavored Bratwurst.

    New Products

    3.3 mil Black Nitrile Gloves


  • Power User

    I’ve been losing sleep and dreaming of sausage making in anticipation of my latest order. Darn you. Cured sausages are my next goal…and obsession.


  • Walton's Employee

    @Joe-Hell We are going to be getting into this more as well. We have everything we need to do more of it, what we lack though is the patience! We made Some Italian Wine Salami and Chorizo a while back and I think we let it hang for 6 weeks, that was difficult for me to handle, I very much wanted to get into them early!


  • Power User

    @jonathon Patience is something I have little time for. lol


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Recent Posts

  • @tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.

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  • @Jonathon
    Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!? 🤷♂ 🤔

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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

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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.