Getting ready to put the ribs in the smoker.


Polish sausage getting ready to go and turkey ribs off to the smoker.

Here is the final products!!! Thank you @Walton’s for helping make another successful 4th dinner with your wonderful rubs and spices!


The day has come that it has arrived. Just want to share my initial thoughts and I will update as I get more use out of it. It was very well packaged and the quality of the machine is heavy duty. Very simple to use and the digital displays makes it easy to change settings. I ran 10 4mil bags thru with various products and settings (bacon, sausage, salami, cheese) the vacuum and seal was perfect. The one thing that really stood out was how quiet this machine is. Another great product Walton’s! Was definitely worth the wait.

Polish sausage, peas, onions, bacon, and potato dumplings. My family loves this stuff.

20 pounds of fresh brats and I have 10 pounds of ring bologna in the smoker.

I’m intrigued with this method but have a few questions. I see Jon said smoker until internal temp of 130 then place into the sous vide. Do I need to vacuum seal or put them in naked? 2. My sticks are usual about 2 feet long so can I just put them in a meat lug with the sous vide? What size of sous vide what I need? I assume I give them the normal ice bath when they reach 160 i.t.? I do about 800 pounds of venison a year for friends and family and this process seems like it could save me a ton of time. I prefer to use natural casing for my snack sticks and sausage. Does this method affect the snap of natural casings? Thank you in advance!!!

@ndmike I’m a Powerhouse and Electrical Coordinator.

30 pounds of venison snack sticks completed for my uncle.

Well johnathon has me convinced to try finishing snack sticks sous vide style. I had 2 500 watt aquarium heaters, a pid control, and a aquarium wave maker. I put it in a big cooler and I’ll give it a shot this weekend. I tested it today and it held water at 177 perfectly.

twilliams Follow your heart. I found it amazing how if you go through this post almost everyone has changed careers at least once at all different stages in our lives. The one cool thing about this forum is we are all here to help/support you with whatever decision you make. This group is much more that just meat processing. That is why I love it so much.

processhead I love that book! A great read to learn from.

Waltons chambered sealer. Item #146008. Sorry for the late response.

YooperDog Thank you!

The day has come that it has arrived. Just want to share my initial thoughts and I will update as I get more use out of it. It was very well packaged and the quality of the machine is heavy duty. Very simple to use and the digital displays makes it easy to change settings. I ran 10 4mil bags thru with various products and settings (bacon, sausage, salami, cheese) the vacuum and seal was perfect. The one thing that really stood out was how quiet this machine is. Another great product Walton’s! Was definitely worth the wait.

Steven Winscot you were one busy man! Great work and it all looks delicious.

johnsbrewhouse hope you feel better soon. Prayers to you.

cdavis Thank you and Happy 4th to you and your family.


Polish sausage getting ready to go and turkey ribs off to the smoker.

Here is the final products!!! Thank you @Walton’s for helping make another successful 4th dinner with your wonderful rubs and spices!


Yes, I wrap after 3 hours.

Getting ready to put the ribs in the smoker.