So, you might have noticed Austin and I have not been on Meatgistics for a few days. That is because we were furiously working behind the scenes to get the new version of waltons.com (waltonsinc.com still works but as of now we are waltons.com!) and hoping to launch it today. Sadly, we had a few issues with payment processing so we are not going live today. Austin and I are looking at next Tuesday now so we can have everything perfect for it. If the payment processing gets fixed early enough today we MIGHT go live tomorrow, but in all likelihood, we will hold off until Tuesday.

Couple of new features of the new waltons.com will be A) you can use multiple coupons sometimes, 2 10% off coupons wont work, butif we have a free shirt or hat coupon and you want to use that with your 10% off you will be able to do so. B) infinite shopping lists. This means you could potentially create all the shopping lists you want for the entire year and then just go through and place the order as needed. C) Better connection to videos and meatgistics content. I am sure there are others but I need to get back and work on getting it live!

Well well well, here we are, not even in July and it looks like we are going to FINALLY beat a date and have our Vacuum Sealers, Vac Bags, Tables, Tenderizers, Scales, Lugs and Hog Ring Ring Pliers here! I am going to grab one of each as soon as they come in and start playing with them. I am fairly sure I can talk Austin into doing a live stream with me to celebrate and show them off at waltonsinc.com/live!

Here is the basics
PapaSop 2 vac sealers, 1 chambered 1 non chambered (another model coming later)
Hog Ring Pliers with comfortable handles and does a good job closing bags
Scale will weigh up to 600 lb and I think it has 2 modes, one for under 5 lb and one for over
3 different tenderizing things. 1 attaches to your grinder, 1 is a stand alone unit and 1 is a motor for that unit
2 different meat lugs, one larger and one smaller
Stainless Steel work tables
and then a bunch of different size bags!
Christmas in July!

Don’t you just hate it when someone goes from using 1 to two in the same document?!

pretty chunky for a small pond in kansas in march

Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

Holy cow, best pheasant I’ve ever done

I want to point out something pretty awesome (at least in my mind) that happened. We now have more Meatgistics Users than we have Instagram or Twitter followers! Still down to the FBs but I will tell you this. 1 Meatgistics member is worth a whole lot more to me/us than a social media follower, so thanks guys!

Hey guys, we are going to open up a new feature we have been working on to everyone, it is called “link mentions” and it allows you to link to almost anything on waltonsinc.com without going and finding the link. To do it you just enter the straight vertical line “|” and then start typing the name of the product. Like, if I wanted to link to Willies I would type | and then I would start typing Willies and it will show up as you start typing, just select it and then it will insert the link. I have included a screen shot below.
A few things to know:

1. not all products have been added yet but I believe all seasonings have been
2. this only works for links to waltonsinc.com
3. it is CASE sensitive. You won’t see them unless you enter the first letter as a capital.
4. Enjoy!
   

Guys, just pointing out that I am deleting the @davidwang account. I don’t want to get into other companies using Meatgistics as a way to sell their products to our customers. Sales between you guys of used equipment is 100% fine though!

My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.

1. Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
2. In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
3. Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
4. Remove the steaks and tent them under tin foil and set aside
5. Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
6. Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!

Unlicensed palm reader. Seriously, I upvoted every post on this thread because I love it…and cause I’ve been drinking since the 1 pm livestream!

Ridley Acres My only argument against it being a “reward” is that it probably should be accessible to everyone and I don’t want a mix of buy/reward thing because that waters down the value of the reward. Chef No worries on it being too complicated, I mean, it definitely will be complicated but it is good job security to keep my guys busy! We have a graphics manager who does all of our catalogs and ads so he would be a natural for this.

Cabelas90 That’s what happens to me all the time too, that and I just eat it all!

Yeah, we got more than a few comments from Women at Zoobille about the Everything but the meat slogan. Long story short, if you were a single guy in Wichita next year, the $100 price tag for the zoobille tickets (we get in free as vendors) could very well be worth the price. It’s sort of like Wichitas Kentucky Derby, the ladies get way too dressed up and then everyone is tossing around free drinks so inhibitions get lowered. I pointed to my wedding ring and walked away a few times and I know the other guys at the table had similar experiences!

For life!

Austin and I have discussed this a little in the past. We figured that there would be a small market for it but maybe there is more than we thought? kyle I’d agree on it being Meatgistics based. If you want a recipe to enter it would be submitted to the User Recipes section and then they would be collected from there?

We talked about this on the most recent podcast, the demand for these types of meat alternatives is at best stagnant and possibly dipping. Could be because the market is over-saturated with options or it could be that people see the lab grown beef on the horizon. I think they overpromised on their products taste and texture personally.

badfire2625 My personal belief is that shipping the same day is a key part of our success! Amazon has spoiled us all (myself included) and not shipping within 24 hours at least is almost guaranteed to lose customers now-a-days. One of the reasons I always try to keep the shipping department well fed with things we make!

God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!

SS prices jumped according to the manufacturer. We talked about it on a recent live stream. I’d say if you listened to what Austin and I have been talking/warning about for the past 8 months we are about to be proven correct, this is almost certainly not the last vendor that is planning on doing similar things.

Yeah, I reached out to all of you!