13 Days of Christmas and New Years

  • Walton's Employee

    13 Days Video

    Weekly Blog Post - 13 Days of Christmas and New Years

    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 are currently working on Meatgistics University Seasoning and Additives 201: Deer and Wild Game Rinse that will go over the science behind this product and hopefully it will have a pretty cool visual to show you guys the difference between using this and not. It is something I would 100% recommend for anyone who is processing their own deer, elk or whatever at home. Even if the animal has no smell when you are processing it you just never know what is in there so it helps to be safe.

    What Projects are we looking ahead at?

    Our New Year Sales video is always a favorite of mine to shoot and to watch. We try to make it fun but the best part of the video always ends up being the bloopers from this year that we put at the end. As @Austin wasn’t able to take part in as many videos this year the vast majority of the bloopers are me being either stupid or angry at myself!

    What’s on our Mind?

    My diet has been slipping the last couple of weeks (months) and I think it is the Holidays but I’ve cleaned up my diet in the last 3-4 days and I already feel so much better. This is really a great example of the old saying “you are what you eat”, I have more energy, I’m thinking more clearly and my sleep and workouts have seen a serious improvement. I am going to try to keep this going through the Holidays so I can hit the ground running in the New Year!

    Noteworthy Recent Posts

    I’d recommend anyone who wants to take a look at an excellent example of how to take your homemade sausage making to the next level read I’ve never been a big fan of cheese pizza… by @Joe-Hell. He took Excalibur’s already excellent Supreme Pizza Bratwurst and made some serious “Foody” additions to it. All around an excellent post and it made me very hungry!

    Also, I know we are getting to a point in the year where lots of people are adding things to Christmas lists for the family. For anyone looking to take on the project of building your own walk-in cooler check out this post that has some good pictures and some instructions by both @Parksider and @1general.

    Meatgistics Community

    Our community continues to grow at a nice steady rate. In the past 7 days we have had:
    156 New Users
    143 New Posts
    28 New Topics

    So keep it up guys, you are all doing a great job sharing information, asking questions and helping each other out!

    New Products

    Walton’s 12 and 8.7-inch meat slicers are almost here. As soon as we get these new items in stock we will test them out and make them live on the website. Our hope is that these will be a good economy plus style grinder that will allow everyone to make deli meats at home. We are also probably going to do something with one of them during the livestream on the 17th. The current plan for that is to start it a 2 pm (CST) and go until you guys don’t have anymore questions.

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Recent Posts

  • Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.

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  • @Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.

    When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.

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  • @Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?

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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.