Retail Products Manager at Walton's and host of WaltonsTV
We finally, and just had the March winner claim the prize!
Congratulations to Fredrick!
He is the proud new owner of the vacuum sealing kit!
The giveaway page has been updated.
All past winners can be seen below the giveaway widget at waltonsinc.com/win
Just scroll down on the page to click links to previous giveaways and see the winners listed there.
@tarp
The winner was selected and has been contacted, but it has gone unclaimed so far.
Until the selected winner claims it, we do not publish a name.
@raider2119
It looks like the DeWalt hog ring pliers use an 11/16" hog ring, but the one’s we have are using a 1/2" hog ring. DeWalt states that it closes down to about 9/32". I just tested the ones we sell and they get down to about 7/32".
So I think the ones we have will barely clip a little tighter. The units seem very similar though.
We use them on meat bags, and they will clip tight enough on a meat bag.
I typically recommend that people use a Stainless Steel Poly Bag Sealer or a Bag Sealing Stapler though if you want an even tighter seal. Our Auto Load Hog Ring Pliers still should work on meat bags though.
Here’s one of our meat bags sealed with our auto load hog ring pliers:
Learn how to make homemade Kielbasa with Walton's and Meatgistics. Read the guide and then post your questions or comments below.
Kielbasa is polish for sausage. It is typically stuffed into a non-edible collagen casing that is removed after smoking or a large diameter hog casing. The seasoning and flavor normally has a stronger than average garlic flavor and is shaped into a ring. It can be eaten whole or sliced and cut into smaller chunks to serve as part of a larger dish or casserole. Kielbasa is typically made from pork, but may also contain beef, poultry, or even wild game.
7.5 lb 85/15 Lean Beef
8.75 lb 80/20 Lean Pork
8.75 lb 50/50 Pork Trim
1 package Signature Smoked Kielbasa Seasoning #4550393220
1oz Sure Cure (packet included with the seasoning)
2oz Smoked Meat Stabilizer
6oz Sure Gel Meat Binder
1 Quart Ice Cold Water
Grind pork trim through 3/16in grinder plate, twice
Grind lean beef and pork through 1/8in grinder plate
Begin mixing lean meats first. While mixing add Seasoning, Sure Gel Meat Binder (or Soy Protein Blend), Sure Cure, and Ice Cold Water. Mix for 5 minutes. Add ground pork trim and mix for an additional 3 minutes, for a total of 8 minutes of mixing time
Stuff into 40mm Collagen Casings or large diameter Natural Hog Casings
You may substitute other meats besides pork and beef and if you cannot keep the lean and fat separated during mixing you can still mix everything together at one time. Try to keep your lean to fat ratio around 70/30.
If you do not use a cure accelerator like Smoked Meat Stabilizer, then hold in a refrigerator for approximately 12 hours or overnight
120F for 30 minutes
130F for 30 minutes (start adding smoke now and throughout entire cook cycle)
140F for 30 minutes
150F for 30 minutes
160F for 30 minutes
170F until internal meat temperature of 160F
Shower final product or place in a ice water bath for 10-20 minutes to set the casings and cool the product
Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
If your smoker, smokehouse, or oven cannot reach temperatures as low as 120F, just start as low as possible and slowly increase the temperature over time
@raider2119
I was definitely open to trying it again as I read the first part of your comment… but yeah, the “snot” consistency is now a bit of a turn-off… But, as we said in the video, the sauce with the Signature Pork Rub was so good, maybe it is worth a second go at it sometime.
@raider2119
I currently do not have any plans to add a horizontal stuffer.
If there was interest in the horizontal stuffers though, I’d check it out.
I’ve always seen them as inferior to a vertical stuffer…
What makes a horizontal stuffer your preference for making sausage?
@Jack
It would have to be manually calculated for every seasoning blend, and it isn’t very feasible for us to keep track and maintain that info on every item. Volumetric just isn’t as accurate as by weight and volume can vary a bit. One could come up with an approximation for many items though. For example, for cure, we say that Sure Cure has 6 teaspoons in 1 ounce.
If you have a specific request on calculating the amount for a specific seasoning blend, let us know and we’ll see what we can come up with.
@butch
Other than paprika, the most economical way to add a color and signify a hot or spicy sausage would be to use red collagen casings. These casings look awesome when making hot links, or other spicy sausage. It doesn’t color the meat itself but the casings in red make the sausage look great!
You might be able to use a food safe food coloring. I don’t know if it would have any effect on the texture of the meat, and we’ve never tried it here, but it could be worth doing a small test batch on to try and test it out.
Other than those options, there is nothing else that is cost effective for making small batches of homemade sausage. My personal recommendation would be to use the red collagen casings.
@semo63936
What exactly are you looking for in salami?
To make a simple salami, you can follow the same recipe as summer sausage, and just substitute a different salami seasoning.
If you are looking for something else, let us know what you are thinking and we’ll help out the best that we can!
@Minders Unfortunately, at the moment I have no plans to do another in-person class. But, we are working on expanding our available materials on Meatgistics and YouTube! We have a lot planned to add and increase in online videos this year!