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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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @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.

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  • @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!

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