General

@twilliams It is an email we send out daily as a sort of “what’s going on” email. It is an automated one as of right now. You can go to your profile then settings and there is an option in the lower left hand side to get them daily, weekly, monthly or to just turn them off.

@Austin @Tex_77 thanks for the reply. I mostly always order from my phone so this is why i did not see “write a review”, only the one that austin circled…lol. I do get the suggestion of giving a review after i purchase something however that is just for the purchase transaction not the individual products. Thanks

@bigtime377 Thanks! Glad to know people are passing this stuff down, I feel like we turned a corner this year on creating more hunters, but we still need people who know what to do went he hunt ends, that’s where Walton’s begins! Hmm, there is an ad campaign in there somewhere… But it is nice to know that people are teaching another generation the importance of controlling your food supply!

@craigrice Yeah, @PapaSop is correct. It was causing issues on this website, but it is something we are going to incorporate again when we switch over.

@twilliams -15 and making sausage, that is dedication!

@Polski l like your handle. Jak się masz? Depends on your budget. I am looking at the cool bot just because I can make it portable.

We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.

Excellent taste if you like spice…awesome with high temp pepper cheese… and BEER!!

joe do you smoke them or sell them as fresh ?

@wvhunter1965 100% understand!

@Jonathon No problem, thanks for making it happen! A real time and frustration saver

@Jonathon i have the same problem, I posted in the 911 area but haven’t received an answer yet.

@Ozgrams I added 2 tablespoons to 8.5 lbs meat. I disolved the sugar in about 1/4 cup water and incorporated that way.

@Chef , I appreciate your comments, and clarity. Breaking down a recipe isn’t that hard . This site: https://www.meatsandsausages.com/sausage-making and his book: Home Production of Quality Meats and Sausages Paperback – Illustrated, March 21, 2012 is a great read. It does break down the norms and tolerances for spices and seasonings (2-3pgs of listings). The site is international and covers just about everything meat, and alcohol Lots, and Lots of whys, not so much how to’s. The spirit of the author is to teach you how to make sausage not read recipes, but the wisdom to spot a good or bad recipe, and why to use metric, not imperial. Rytek Kutas’ auto-bio is a great read as he walks you thru the failures and successes of a sausage maker and how he acquired his recipes throughout his life. Culminating in his efforts for the Sausagemaker business. Sad ending. When I visit the East coast I make 50lbs of brats for their taste, For what they think brats taste like. When i travel to the Left Coast i retool my polish sausage for what they think is a traditional Kielbasa taste… When it comes to Bulgogi, I take into consideration what region of South East Asia they’re from. It is what it is… Cheers PS: I an not responsible for my computer’s grammar or spelling errors

@mdseaside : I did the same, works well

@twilliams Yeah and the best sellers are best sellers for a reason. No PSS is going to outsell Holly (medium #1 ) , no brat is going to outsell Blue Ribbon (though the gap has closed) and no snack stick is going to outsell Willies. Though, it will be interesting to see if Bourbon gets a bump from this post!

@Fractured-Fitness Yup, Worcestershire sauce shoud work as well. We went with Low Sodium Soy Sauce in the end but we considered both and went with soy sauce mostly based on availability. It is going to do the same thing as the soy sauce, let us know how it turns out!

@Gary Schoenhard are you asking what happened to your emails letting you know about new posts? If so go to your settings by clicking on your porfile avatar in the upper right hand corner, then click on settings. Then check your watch and Notifications settings on the rigth hand side. If that doesnt fix it go to the home page and click on walton’s community, then click on each main category (roll call, Bragging board, Meat Processing, etc.,) and click the subscribe button in the upper right hand.

@LuckyDs The mild italian would be the only one I would say its not ideal for. While Super Bind does have carrot fiber in it it also has potato starch which makes it more fomulated for cured than fresh sausage. Now, out of all of the binders super bind does the best job in either fresh or cured. Sure Gel is best for cured and carrot fiber is best for fresh but super bind can do either fairly well.

Go to my back yard on YouTube there isa guy making peppered bacon that is where I got the recipe