Waltons Blog

Weekly Blog Post - Cured Sausage 2nd Level & February Sales & Giveaways 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? Cured Sausage 201 Functions of Fat - In this video, we go over what the proper fat content is for Cured Sausages and why it is so important. We also have some tips for people who are looking to use something to replace the fat. Cured Sausage 202 Using Encapsulated Citric Acid - This video is all about what ECA does for your Cured Sausage. From its bacteriostatic effects to it’s taste, ECA has a lot of different functions. Cured Sausage 203 Using Cold Meat - We’ve said it before but in this video, we actually give you some examples and reasons for why chilling your beef or pork is a going to give you the best results. What Projects are we looking ahead at? We want to be finished with the Cured Sausage 2nd level classes within the next few weeks. We are also getting our February Sales and Giveaway video ready, which means we will have a winner of the Broil King Baron 420 Grill in the next week or so! If you want one last chance to enter make sure you visit waltonsinc.com/win and click on the daily bonus button. What’s on our Mind? Noteworthy Recent Posts @mikeihuntr was nice enough to share some photos of his homemade smoker, check out the photos and the post here https://meatgistics.waltonsinc.com/topic/1035/homemade-smoker-first-test-run @Joe-Hell continues to show his “foodie” bona vides with his post about Salsa Themes here https://meatgistics.waltonsinc.com/topic/1052/mild-medium-or-hot-for-real-this-time Meatgistics Community Our little community continues to grow at a steady rate. In the past 7 days we have had; 85 New users 123 New Posts 18 Topics

You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

Weekly Blog Post - New Year, New Experiments! 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? Meatgistics University Seasoning and Additives: 201-202 We will be releasing a video on Deer & Wild Game Rinse and Hi-Temperature Cheese in the next week or so. Meatgistics University Meat Processing Equipment: 202-203 We are going to be releasing Maintenance for your Grinder and Meat Mixer where we go over how to breakdown, clean and reassemble these as well as some tips for your grinders. What Projects are we looking ahead at? Cured Sausage 201,202,203, etc. I have been running a lot of experiments this week and shooting the results that will be used in Cured Sausage videos to show you guys some simple but effective things you can do to improve your Summer Sausages and Snack Sticks. I also tried out finishing up a Summer Sausage in a Sous Vide Cooker without putting it in a Vac Bag like @parksider does. If I labeled them correctly during my experiment (I am 99% sure I did!) then I am comfortable saying that this is an acceptable way to finish up a thick cured sausage that has stalled, though in my opinion, a bag will give you a slightly superior product. What’s on our Mind? The Meatgistics community is growing nicely, as we continue to grow there will be some changes, nothing drastic but we have run into a couple of issues recently that we will have some new guidelines on what Austin or I will be able to respond to. We will make a post with more information when we have it worked out. Noteworthy Recent Posts How to Make Venison Hot Dogs has some very good advice on anyone looking to make Venison Hot Dogs (and really any cured sausage) and should be read. For anyone looking to try something different Tender Jerky has @wvhunter1965 trying his hand at making tender jerky, if you are interested in giving it a try to check out or video and article How to Make Tender Jerky at Home. Meatgistics Community Our little community continues to grow at a steady rate. In the past 7 days we have had; 188 New users 124 New Posts 18 New Topics New Products Testo pH Meter is a reasonably priced pH meter that will help you in any sausage making endeavor but specifically if you are trying to do a dry aged sausage. This can also assist if you are trying to make a shelf stable product!

Weekly Blog Post - Reverse Sear vs Sous Vide 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? Reverse Sear vs Sous Vide - We grabbed a few Wagyu Steaks and cooked one using our Sous Vide Circulator and the other one we did a reverse sear on, which is where you cook the steak in an oven or grill at low temperature first and then sear it at the end. Both methods gave us an steak that was perfectly medium-rare throughout so it comes down to a what you like better! New Years Sale Video - This is where we announce our New Years Sales (perfect time to use those gift cards) and at the end we show you a collection of our bloopers throughout the year. Some are funny, most of them are just sad though! It is a lot of me just messing up words as I try to talk! What Projects are we looking ahead at? Meatgistics University 20(s) are being planned and shot right now. We already have a few shot and a few published and we are shooting a few more right now! This will be the main focus of the new year for us! What’s on our Mind? The Livestream was a great time yesterday, we really enjoy those and we will be doing more of them, probably a monthly thing at this point. Anyone who is looking for a way to get their hands on some of that hot honey that we were eating yesterday you can check them out here https://www.facebook.com/maplestreethoney Noteworthy Recent Posts @gerygaub Had been thinking about smoking an entire Ribeye for a while and he finally went ahead and did it! For anyone not familiar with him he is doing all of this without sight, so next time you think you have things rough just remember there are people refusing to let anything stop them from doing what they love! Meatgistics Community Our little community continues to grow at a steady rate. In the past 7 days we have had; 137 New users 105 New Posts 23 Topics New Products The Walton’s 8.7 and 12 inch Slicers are here! We played around with them a little on our Livestream yesterday and we had a lot of fun with them! They both did a good job on meat and cheeses and the 12 inch was cutting bologna and the cheese paper thin!

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.

@jonathon Patience is something I have little time for. lol

Weekly Blog Post - Venison Back Strap and Bone Marrow 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? Venison Back Strap - We had some luck here and we got some venison backstrap to play with! If you watched the live stream the other day you saw Austin admit that he loved the backstrap that I made and to get Austin to admit that you know it had to be good! I injected it with a soluble seasoning and rubbed it with one of my favorite rubs! Check out the video and the post that will be coming shortly! Bone Marrow Will it BBQ? - We actually shot this a while ago and are finally done editing it and ready to release it! We broiled some bones with Bone Marrow in them, then took the bone marrow out and spread it on some bread. I was pretty surprised at the results, it was at least as good as any butter I have ever spread on bread. What Projects are we looking ahead at? Our 13 days of Christmas Sale is the next big video we have to shoot and edit and we have to do it quickly because before you know it Christmas will be here. We will be releasing the video on the 5th or 6th which would end the sale on the 17th allowing anyone who places an order on the last day to still receive their order before Christmas! We are also continuing to plan out the second phase of Meatgistics University. We are going to be releasing this videos as we shoot and edit them, not in one huge drop as we did for the first “classes”. What’s on our Mind? Austin and I did a marathon live stream yesterday that left us both a little wiped out but also with a really good feeling about how it went. We are going to be doing another similar Live Stream (though not 5 hours long) on the 17th for our final day of 13 days of Christmas. Make sure you come prepared with some of your meat processing questions and we will do our best to answer them!

Weekly Blog Post - Another Livestream and ThanksBlackMonday! 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? ThanksBlackMonday Livestream! - Jon and I will be doing a very long Livestream this Monday (Monday the 26th at 12pm CST), also known as Cyber Monday! We will be answering questions from users and announcing some special sales that are not in our ThanksBlackMonday video. A lot of these sales will be “Flash Sales” so we will either announce how many we are putting on sale and once that quantity has been sold it will end, or we will be putting items on sale for a certain amount of time! Some of these sales will be significant so make sure you tune in on Monday! We will have a link to the video on the waltonsinc.com main page to make it easy to navigate to. What Projects are we looking ahead at? We will be working on the more advanced videos of the Meatgistics University section after Thanksgiving. We are going to try to start releasing these at a rate of at least once a week so we can keep new information up there for you guys! What’s on our Mind? We hope everyone has a wonderful Thanksgiving and that you get to visit with family, friends and loved ones and enjoy the day! New Products While the Chocolate Chili Bratwurst Seasoning is not exactly new it is a newer seasoning and it does not get the attention it deserves! With pork has a taste that is very similar to a Mexican Mole Sauce! If you are looking to try something new around the Holidays give this stuff a chance! ThanksBlackMonday Livestream - November 26th at 12pm CST [image: 1542834676784-thanksblackmonday-livestream-resized.jpg]

Weekly Blog Post - PreThanksgiving & Specialty Sausage 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 just released our Pre Thanksgiving Sales that will be good through Friday so you should absolutely check that out. You will also see that we have reduced shipping on orders over $5 all week. ThanksBlackMonday - This is the “fun” video that we do every year! This year we split it into thirds so the first round of sales will be good from 11/19-11/26, the second round starts on Black Friday (11/22) and ends on Cyber Monday and the third round is Cyber Monday only! Specialty Sausage 101 & 102 - In these two videos we will be going over specialty sausage as a category and then showing you detailed steps on making Lebanon Bologna. Ours came out amazing so if you are planning on making any this year watch the video for some tips on how to make a delicious Lebanon Bologna! What Projects are we looking ahead at? Specialty Sausage 103: Landjaeger - We made Landjaeger or a version of it at least! It came out tasting excellent but the appearance wasn’t exactly what we were going for, for more details keep an eye out for this video in the next few weeks. Specialty Sausage 104: Blood Sausage - We haven’t made this year and it is going to have to wait until at least after Thanksgiving but hopefully we will get to it soon! We are excited about this as it’s a true odd-ball in America and we want to see if we can make some improvements to it! What’s on our Mind? It is almost Thanksgiving time and I’m going home for the first time in years! Like everyone else, I am excited to see family and friends and eat delicious food! Don’t forget to take a few minutes this Thanksgiving to really concentrate on what you are thankful for. For me, a huge thing I am thankful for is this job, I really love what I do here! I mean, who wouldn’t love talking, filming and answering questions about meat processing all day! New Products The Talsa K50 Bowl Chopper and the Talsa K80 Bowl Chopper are two brand new choppers from Talsa. These are large commercial pieces of equipment that allow you to do everything from a rough chop to an emulsification of your meat products. Either of these machines will work on everything from pulled pork to hot dogs!

Weekly Blog Post - Specialty Sausage & The Budweiser Big BBQ Show 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? Meatgistics University - Specialty Sausage 101, 102 & 103 - These will be an overview of Specialty Sausage, How to Make Lebanon Bologna and How to Make Landjaeger. The Bologna and the Landjaeger both came out excellent, we are in the process of trying to make Blood Sausage as the 104 for that section! What Projects are we looking ahead at? We are looking forward to the 20(x) videos for all of the categories. These videos will focus more on the science behind why we recommend doing things the way we do as well as tips, tricks, and additives for making better products. Generally these processing videos are going to be pretty long, we might cut some of that time by not showing the basic processing tips but at the same time I would like people to be able to watch the 20(x) processing videos and not have to watch previous videos to be able to make high-quality products! What’s on our Mind? I was scheduled to call into The Budweiser Big BBQ Show, which is a weekly show where they talk about BBQing. It was a nice visit where I talked about some of the science behind smoking meat and I talked about you all as a community as well. So if you want to listen you can head on over to their Facebook page (https://www.facebook.com/thebigbbqshow/) or http://www.extraordinarybbq.com/the-big-bbq-show/. It was a good time and they seem like some pretty good guys! New Products We’ve got two new Sausage Seasonings coming in from Excalibur. First, the Salsa Brat and @gadahl was looking for a recreation of a Sausage they had while on vacation so we found the Hawaiian Sausage Seasoning to see if that will work! As soon as we get those in stock I will be making them and see what they taste like and I will let you all know. I am especially excited about the Salsa Brat, I can just imagine how good it would be with Chicken Thighs!

Weekly Blog Post - November Giveaway & Sales and Octopus! 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? Will it BBQ? Octopus! - This should be ready for release in just a few days, just like our Squid Video we will have a short and long version of it as close to 10 minutes of Austin and I trying Octopus might not be what everyone wants to see but there are some funny/interesting moments in what ended up on the cutting room floor. November Giveaway & Sales - We have the November Giveaway & Sales shot and ready to go live on the first of the month. November is our big sale month, we have the normal November Sales, then we have the Pre-Thanksgiving Sale and then our Huge “ThanksBlackMonday” Sale Video where we announce our Thanksgiving, Black Friday and Cyber Monday sales. This video is almost always a “funny” one from us and I think we have some great ideas for this years so keep an eye out for that! What Projects are we looking ahead at? We are working on finishing up the introductory Specialty Sausage section of Meaygistics University. It will be a 101 - What Is Specialty Sausage and then we will be making Lebanon Bologna, Landjaeger and Blood Sausage! The Blood Sausage might be a little later than the others as we are having a little trouble with sourcing what we want for ingredients but it shouldn’t be too long! What’s on our Mind? Thanksgiving is right around the corner and that means remembering everything we are thankful for and one thing I am always thankful for is our awesome servicemen and woman. Steak for Troops is a program that the All-American Beef Battalion organizes that provides troops, who are going to and coming back from a deployment, with a tasty steak dinner. Check out their website HERE or you can help support them by buying some of their awesome Superior Steak Seasoning, when you buy a bottle of this we donate a portion of the proceeds to this worthy cause! New Products Pro-Cut #12 KG-12-SS Meat Grinder is a brand new grinder from Pro-cut that features a stainless steel construction, a 3/4 hp motor, an oil-bathed steel gear transmission uses no belts or pulley. This is a great grinder for anyone looking for a home processing grinder that will last long enough to pass down to your children. Don’t let the fact that this is a #12 fool you either, Pro-Cut specializes in commercial level equipment so this thing will grind through your deer, hog, elk or anything in no time!

Weekly Blog Post - LiveStreaming & Meatgistics University! 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? Austin and I are going to be doing a little mid-month giveaway on a Livestream! We are aiming for Monday, October 22nd right now, this Livestream will include a giveaway, some steep discount codes for a few lucky customers, some free merchandise for everyone and a coupon code for everyone who watches! We will also be using this video to introduce Meatgistics University and to answer any of your questions and talk about a few recent customer questions on the community section of Meatgistics. What Projects are we looking ahead at? The introductory classes for Meatgistics University are all shot and being edited now, so we are going to start in on the more advanced videos. These videos will focus more on the science behind meat processing as well as some advanced techniques and tips for making the best homemade products! What’s on our Mind? Has anyone tried retired dairy cow? I saw something a few weeks ago that said that retired dairy cows had a similar flavor and even texture to Wagyu beef. They had to be cooked a little differently and it was dependant on the Dairy Cows being grass-fed only for the last 6 months but this is incredibly interesting to me! I am going to try to source some retired dairy cow meat and compare it to some Wagyu. New Products Tubed Hog Casings 35-38mm and Tubed Hog Casings 38-42mm will be back in stock shortly! This is great for anyone wanting to make larger diameter sausages out of natural casings. Tubed Casings can be a big time saver as they are easier to clean and load onto your stuffer.

Wow! That sounds pretty cool! I’ve never really relied on our product being shelf stable we’ve always refrigerated it other than throwing some sticks in a bag for a hunt or tailgate party. This may launch us into retail! Getting ready to install the walkin cooler, concrete gets poured tomorrow

Weekly Blog Post - Octopus and Squid, Vacuum Packing 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? Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate. What Projects are we looking ahead at? We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch! What’s on our Mind? Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have. New Products 22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.

O Boy! My wife goes here we go again, that time of the year. But I did tell her things are going to be different this year, as this year everything is coming from Walton’s. She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year. I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!

Weekly Blog Post - Best Way to Cook Wagyu Steak 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? Wagyu Steak Cooking Test - We took two relatively inexpensive Wagyu Flank Steaks and Sous Vide one and Reverse Seared the other. We weighed them both before and after cooking to see which one retained more of its moisture, I was surprised and pleased with the results of that. In the video, I go over taste, appearance, and texture and declare a winner, the decision is final and no appeals will be heard! It’s going to be a little while until we release any new videos aside from the Wagyu and a few Will it BBQs that we have stored up. All of our efforts are aimed at getting Meatgistics University ready before the busy season. Ideally, we will release the entire run of beginner classes for all categories at the same time. What Projects are we looking ahead at? It is all Meatgistic University all the time right now, aside from a commercial we are shooting for Walton’s Inc all of our time has been spent planning, writing scripts and shooting these videos. We REALLY hope you guys like this reorganization, the early classes might be a little overly simplified for some of our more experienced users but we have some really cool ideas for later episodes! What’s on our Mind? This is one of our last weeks with Ali at waltonsinc.com. If you guys have looked at a certain shot on meatgistics, or any of our social media accounts and thought it was neat or well done there is a 90% chance she took it, she is going to continue helping us remotely but it will be different without her in the office. She will be greatly missed but will certainly go on to do excellent things in the near future!

Weekly Blog Post - Weston Multi-Layered Press and BBQ'ing Smores 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? Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores! Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job! What Projects are we looking ahead at? PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience. The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up! What’s on our Mind? How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat! Weston 6 Tray Digital Dehydrator Compact Digital Kitchen Scale

Weekly Blog Post - Smoking Cashews and Beef Bone Marrow 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? Will it BBQ? Bone Marrow - We took some beef bones and put them in our Grill/Smoker combo for 15 or os minutes at high heat. We then removed the marrow from the bone, chilled that added our favorite seasonings and whipped it up into a buttery spread. We then put them on some bread, it was better than any butter I’ve ever had! Will it BBQ? Cashew Nuts - We cold smoked some cashews with a few different seasoning shakers. Since Cashews are nice and creamy we decided to cold smoke them to not lose any of that creaminess. The video should be coming out shortly! What Projects are we looking ahead at? Bone Marrow Burgers. This started from the the meatgistics user @Denny when he asked what a good ratio of bone marrow would be to use when making burgers. We made a few different burgers with a some different ratios and picked our favorite. What’s on our Mind? I love cooking chicken in my crock pot at home but it can sometimes dry it out. This weekend I used the General Tso Marinade and cooked my chicken up to 180° to make it easier to shred but that also dried it out. Well I saved the juice that was left over in the pot, added a little bit of cornstarch to it in a pan and cooked it down and now I have a delicious easy General Tso Sauce to add to the shredded chicken. Delicious and easy! New Products Broil King Baron S590 Weston #32 Butcher Series Grinder

Weekly Blog Post - August Giveaway and Pairing Cheese With Meats 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? August 2018 Giveaway and Sales - I won’t giveaway (haha) any spoilers here but for anyone looking to get into or improve your homemade fresh sausage making you will absolutely want to try to win this giveaway! The video will come out tomorrow morning and will list our awesome giveaway and our sales, which this month include some nice pieces of equipment for home processors and smaller commercial processors. Pairing Cheese With Meat Products - Adding Hi-Temp Cheese to your Summer Sausage, Snack Stick, Bratwurst or other meat snack is a great way to add some extra taste to your meat. However, how do you choose the best or most interesting cheese for your seasoning? We have a video coming out that will list some of the best combinations for each cheese and some really interesting pairings. What Projects are we looking ahead at? I am going to play around with some Ahi Tuna and making Jerky out of it. I saw an add the other day for some Tuna Jerky and I had honestly never thought of making jerky from any fish but it was interesting enough to make me want to try it. I am going to do a few small pieces in a few different seasonings. I am thinking Habanero Lime for sure and maybe Teriyaki Jerky. If anyone has a good suggestion I’d love to hear it! What’s on our Mind? I think marinating ribs and using the 3-2-1 method (three hours at 220° unwrapped, then 2 hours wrapped and then 1 hour unwrapped) is my favorite way to make ribs. I marinate them in Pa’s Black Bull the night before, it contains phosphates so it will pick up more of the marinade, then I rub them with my favorite seasoning and put them on for 3 hours with the bone side down. Then I pull them off, put a bunch of butter and brown sugar in foil and wrap them and put them meat side down for 2 hours, this allows the meat to cook in the butter and sugar. Then I pull them and put them on for another hour or 45 minutes to let them crisp back up. If anyone wants a sauce with it they can add it after though I will glare at them while they eat as my ribs don’t need a suace. I’m not angry at them for doing it, I’m just disappointed! New Products Weston Meat Tenderizer/Slicer works great as both a tenderizer and a slicer. It’s a great way to slice meat for fajitas or for whole muscle jerky and it is great way to tenderize a tough piece of meat for cooking! It has clamps to lock down onto your table to keep it from rocking while you are using it and it disassembles for easy cleaning! Pro Smoker PK-100 Smokehouse General Tso Marinade

Weekly Blog Post - August Sales/Giveaway, Bacon Jerky & Instagram 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? Hi-Temp Cheese - We are releasing a new video on our cheeses with information on why you should use it vs regular cheese, what flavors we have available and what combos go well with particular flavors. It should be a useful video for anyone looking to add some extra taste to a brat, summer sausage or snack stick! Bacon Jerky - Everyone loves Bacon and everyone loves Jerky right? Well at least everyone who is reading this blog probably does. So we are going to be making some bacon and then reseasoning it and dehydrating it for some Bacon Jerky! What Projects are we looking ahead at? We are getting ready to film our August Giveaway & Sales Video and this is a big one! The giveaway will appeal to almost anyone and the sales this month are some of the biggest we have done so far this year so definitely watch for that video to come out at the beginning of the Month. What’s on our Mind? Is Bratwurst the perfect food? I just made 18 lb of brats to bring to a weekend camp vacation. We ate them the first night as dinner and since I made them, they were phenomenal. I made 6 lb each of Inferno Hot Bratwurst Seasoning, Philly Cheese Steak Bratwurst Seasoning and Supreme Pizza Bratwurst so there was something for everyone. We ended up not being able to figure out where we wanted to eat lunch the next day so I suggested leftover bratwurst. So we had them for lunch and even unheated the next day with and without buns they were still great. Then, that night the boat had some issues with the dock at the restaurant we were going to eat at so it was back to the camp for Bratwurst again! All in all 3 of us (my wife is a vegetarian) ate 36 brats over the course of three meals and they never disappointed! New Products General Tso Marinade 105mm X 20"Textile Casing