Waltons Blog

Weekly Blog Post - Linking Sausage, Maintenance for the VP215 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? Sausage Linking - In this video we go over a few different ways to link sausages and brats. We try to give step by step instructions while keeping things simple. At the end of the video we showed an advanced technique and you might notice it’s not me who is linking those! Maintenance on the VP 215 - The VP 215 is a great vacuum machine for both the heavy home user or lighter commercial use. It is a chambered machine which means the entire bag goes into the chamber for vacuuming and sealing. It does need to have its oil changed periodically though, in this video we go over how to do that and how often it should be done. What Projects are we looking ahead at? We are working on some Dry Cured Salami, Pepperoni and Chorizo. We will be releasing a video on this with instructions and some of the science behind it in the upcoming months, hopefully before hunting season begins in earnest. We are getting closer to having Meatgistics University ready to release. It should be ready by fall, we will release it once we have all of the basic courses filmed and edited. What’s on our Mind? There are a lot of things to keep in mind when you are purchasing meat from the grocery store and depending on what you are going to do with the product you need to pay attention to different things. If you are buying meat or chicken to marinade then you should look for meat that has not been pumped full of water. Most bargain chicken breast you purchase will be pumped up to as much as 15%, well if it is already pumped then it is not going to pick up much more of the seasoning or solution. I purchased some chicken and pork the other day to try some new marinades and to buy chicken without any water added it was around $6 a lb, it was worth it though as it took up far more of the seasoning than normal chicken and pork would have. Also keep an eye out for Ali at AAMP and her Twitter, Instagram and Facebook posts about the latest in meat processing and what Walton’s employees are doing there! New Products General Tso Marinade I am almost positive I have found my new favorite Marinade for both Chicken and Especially Pork! We tried a sample of this the other day from Excalibur Seasonings and it was an instant favorite. It has a nice mix of sweetness with a little bit or red pepper flakes to give it a hint of heat. If you are like me and order General Tsos chicken (hold the broccoli) anytime you order Chinese Food then this is a MUST buy! We will have it in stock in a few weeks and it has already been set up on the Website. American BBQ Systems Pit Boss Broil King S 590

Weekly Blog Post - AAMP, Being Creative With Seasoning and Bad Plates and Knives 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? Being Creative With Seasoning - A question we get a lot is can I use either Snack Stick or Jerky Seasoning to make Bratwurst and vice versa. While there are a few things to keep in mind while doing this the answer is absolutely! In this video we use both a Jerky and a Snack Stick Seasoning to make some delicious Bratwursts. Also, we use shakers for all sorts of things other than their intended purposes, just because something says it is for Wings doesn’t mean it won’t be incredible on Pizza or Popcorn. Don’t be afraid to sprinkle a little (or in my case a lot) onto some of your favorite non-meat snacks. What Projects are we looking ahead at? The American Association of Meat Processors (AAMP) convention is July 19th-21st and this year it is Kansas City. AAMP is a great resource for small to medium sized processors and the convention is a great place to attend Educational Sessions and to meet other people in the industry. For more information check out this website http://www.aamp.com/event-calendar/convention/. Walton’s Inc at AAMP As a top-tier Legacy Sponsor Walton’s will have a fully staffed booth to answer any questions about our products and services. Being a member of AAMP comes with all sorts of advantages and if you haven’t joined already you can become an AAMP member HERE. Make sure you include Walton’s Inc in the “Sponsored By” section and tell them you read about this on the meatgistics blog! New Products Super Bind is a new binder from Excalibur that combines Potato Starch and Carrot Fiber. I think everyone who reads meatgistics knows how much we like carrot fiber. Carrot Fiber can hold up to 26 times its weight in water and is allergen free. It also imparts no noticeable taste or texture as far as we have noticed. The potato starch is a great addition as it is at its peak for accepting moisture at the same temperature (145°F) that meat starts to expel most of its moisture, making it the perfect choice for snack sticks, summer sausage or anything else you would smoke at lower temperatures. These two together in the same product gives you the best of both worlds. What’s on our Mind? Before you start any processing project that is going to require you to use your grinder make sure your plates and knives are in good condition. Here is a picture of what a bad plate and a bad knife look like. You can see on the plate that it has been eaten away where the knife rubs up against it. If you see a ridge on the edge of your plate you should order a new one or send them in to us and we will sharpen them, when possible, for a small fee. The picture of the knife shows some waves in it, this will cause the knife to cut unevenly. When they are in this condition they shouldn’t be used or you run the risk of metal shards in your ground meat! Not all plates and knives are designed to be resharpened but many are, if you have questions on if you plate or knife can be resharpened contact our customer service department at 800-835-2832. Sharpening plates is generally less expensive than buying a brand new one every time they go dull! Damaged Plate Damaged Knife

Weekly Blog Post - Ground and Formed Jerky and Himalayan Salt Grilling Slabs 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? Himalayan Salt Grilling Slabs - Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt Slab is 8" x 8" and is 1.5 inches thick. Ground and Formed Jerky - The simplest definition of Jerky is just meat that has been cured and dried. There are many different ways to make and process jerky the most common being sliced whole muscle or restructured jerky. I am going to be making a restructured jerky using a Grinder, like the Walton’s Kitchen #8 Grinder, a meat mixer, a Walton’s Stuffer with the All-Around Jerky Maker and a smoker to cook and dehydrate it. What Projects are we looking ahead at? We are putting together a chart for Jerky, Snack Stick and all types of Sausage Seasonings that will give the weight and measurements such as Cups, Tablespoons and Teaspoons for 1 lb and 5 lb batches. This way if you are not making the entire batch you can quickly reference this chart and even if you don’t have a scale that will measure in fractions of ounces you will know how much seasoning to use. We chose 1 and 5 lb sizes to allow people to find any amount easily, if you are making a 12 lb batch just use 2 of the 5 lb and 2 of the 1 lb amounts! What’s on our Mind? As I am measuring out all these seasonings it has reminded that we have a crazy amount of variety of flavors for Brats and Snack Sticks. One question we get asked often is if it is okay to use a Brat or Snack Stick seasoning to make Jerky or vice versa and the answer is pretty much always yes! There are two things to keep in mind though, if you are using a Bratwurst Seasoning to make Jerky then you need to purchase extra cure as the Bratwurst Seasoning will not include the necessary package of sure cure. The same is true the other way around, if you are making a Brat from a jerky seasoning then you do not need to add the sure cure package. The second thing to know is if you are using a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste than you might be used to.

Weekly Blog Post - Perfectly Cooked Pheasant and Delicious Homemade Bread 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? Homemade Sundried Tomato Basil Bread - We were not even planning on doing a video when we made this, it was just so we could have some fresh bread but it came out so good that we decided we needed to do a short video! How to Make Homemade Salami - We decided to put our Salami Seasoning (and Jon) to work and show you guys how to make great homemade Salami. Now, this isn’t a Dry-Cured product but a Salami that will resemble Summer Sausage in texture. What Projects are we looking ahead at? We are working on a new organization for Meatgistics that we hope will help anyone visiting our site learn how to make great homemade products. This will be structured in a Class schedule with the 101, 102, 103, etc. classes being basics and the 2 classes being more advanced. Our goal here is to have something for everyone, the absolute newbie meat processor can learn the basics without getting lost and the advanced processor can learn new tips and tricks and the science behind what they are doing. What’s on our Mind? I want to smoke a pork loin today with the Cyclops Greek Marinade and I did not start it last night. This is not technically a soluble seasoning so I put the amount I needed to inject in our Weston Pro Series Blender and let it run for a few minutes with no liquid. I then added the required liquid and let it run again to mix it all up and injected into my pork loin. Not sure if this will work with every seasoning but it might make injecting non-soluble seasonings an option. New Products We just got our new Grilleye Pro Plus in stock! This thing looks like it is going to be a lot of fun to use and I am testing it out this week. As soon as I have everything I need I will get a product review uploaded and released on youtube.

Walton's May 2018 Giveaway & Sales We've got a ton of "HUGE" giveaways scheduled through 2018, so make sure you subscribe to the Walton's YouTube channel to be the first to know when we release new giveaways and sales, plus remember to tap the bell next to the subscribe button to get notified about each new video. Sous Vide Videos We’ve posted the videos we have done on Sous Vide Cooking over the past few weeks on the right hand side of this page, you can see an in-depth review of the SV1, learn about the best amount of time to Sous Vide your steaks and using your SV1 to cook juicy and tender chicken wings! May 2018 Giveaway So, we know you guys love our giveaways and we love to see people posting pictures and videos about what they are doing with the products they win. So in an effort to see even more smiling Walton’s customers we are going to have 2 winners this month! Our lucky winners for May will both receive a VacMaster SV1 Sous Vide Immersion Circulator, a Sous Vide Water Tank, 12 of our favorite Excalibur Shakers, one of our new Walton’s Hats and of course a Meatgistics T-Shirt to show off your love of Walton’s and Meatgistics! Total value on this package is over $300 for each winner. The VacMaster SV1 Sous Vide Immersion Circulator is a commercial style machine that is powerful enough to work in a restaurant, but is designed to fit in your home kitchen as well. This unit is perfect for cooking steaks, chicken, pork, vegetables or anything else you want to have perfectly cooked and ready to eat at any time. The SV1 has a 1500-Watt pump that circulates and heats up to 30 liters of water from 77 up to 210 degrees F by pumping the water in through the vents on the sides, heating it up and circulating it back out into the tank through a jet at the front. It has an easy to use digital LCD screen that displays the current water temp, target temp and cooking time. You set the cooking temperature and time with just the push of a button and can set it by the tenth of a degree. It can handle cook times up to 99 hours so there really isn’t any end to what you can do with the SV1 Sous Vide Circulator! May Savings & Discounts To kick off May sales, we have a couple rare and special sales! Broil King grills are rarely on sale, but we’ve been able to get two of them on sale for a limited time only. The Broil King Signet 320 will be 10% off from April 30th to May 6th. The Signet 320 has 625 square inches of cooking space and a price tag of only $404, it is a deal that is hard to beat. The only way to beat this grill and price, would be to have one of the Broil King Baron grills on sale. And, we’ve made that happen with the Broil King Baron 420. It will be 10% off as well for just $449. This is the same grill we gave away in April, and it is loaded with features including a stainless steel cook box, 4 stainless steel dual tube burners, 644 square inches of cooking space and linear-flow infinitely adjustable burners. This grill will only be on sale from May 21st through the 27th only. Both of these grills are limited sales and only available while supplies last, so don’t wait! The rest of our sales for this month start now and go through the 31st. To keep you in the grilling mood we have the Safe Scrape Wood Grill Scraper on sale for $12.99 and the Jim Bean 12" cast iron skillet for just $17.99. To make perfect patties for your new grill we have the Weston Automatic Rapid Patty Maker on sale for $44.99 and so you can flip those patties or anything else you could possibly need to we have 18 piece stainless steel BBQ Set marked down to $24.99, this set really does have everything you need for grilling and BBQing. Then, to season your meat we have the Noble Cherrywood, Hickory, Oak and Sriracha Smoked Flaked finishing salts on sale for $3.49 each. These are great for adding a smoky flavor to your meat or veggies without a smoker. Not planning on grilling this season? Well first of all, you need to re-examine your summer plans and schedule a few backyard BBQs! But if you really aren’t going to do any grilling we’ve still got you covered with some great sales. Save $10 on the Weston 7.5 inch meat slicer and then vacuum package what you slice with the Weston harvest Guard Vac Sealer for just $79.99, plus, the Weston 6 x 10 bags will be just $9.99 for a box of 100. Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Sales & Discounts Enter the May 2018 Sous Vide Kit Shop waltonsinc.com for Sauces & Marinades Subscribe to WaltonsTV on YouTube

Jamaican Jerk Rum Spirited Sauce We have tested all of the other sauces in Excalibur’s Spirited Line, the last one to review is Excalibur’s Jamaican Jerk Rum Spirited Sauce. The ingredient list of this sauce is pretty amazing, we have all the seasonings you would expect to see with a Jamaican themed sauce or marinade as well as apple cider vinegar but most importantly it has Dark Rum added in! I am hoping that you can really pull some rum flavor out of it as I love a good dark rum. I played with a few different ideas on what this would be best on and eventually decided to just keep it simple and marinate some ground beef and cook that with rice. I vacuum packed 2 lb of ground beef with about half of a bottle and let it sit overnight to let it suck up some of the flavors. I cooked it in a pan with a little bit of onion and I mixed it with the rice. As soon as you open the bottle you can smell a really mouth watering mix of spices. The ginger, allspice and scotch bonnet peppers give this a wonderful aroma. The taste was great, you can taste all of those spices as well and it has a hint of vinegar and you can taste a little of the papaya as well. The Dark Rum was present in the taste but it could have been stronger in my opinion but for most people it would probably be just about right! So my final rankings of Excalibur’s Spirited Sauces would be Mango Moonshine (best used on fish), Kentucky Bourbon Sauce (great on grilled chicken) Jamaican Jerk Rum Sauce, then the Spicy Red Vodka Sauce (great on pasta) and then the Red Eye Moonshine sauce which was still good, it just wasn’t great on Bison. This also would have worked wonderfully for an easy to make Jamaican Jerk Patty, if you have the time and skill to make the tortilla like covering for it. Shop waltonsinc.com for Kentucky Bourbon Spirited Sauce Shop waltonsinc.com for Jamaican Jerk Rum Spirited Sauce Shop waltonsinc.com for Red-Eye Moonshine Spirited Sauce Shop waltonsinc.com for Spicy Red Vodka Spirited Sauce Shop waltonsinc.com for Mango Moonshine Spirited Sauce Jamaican Jerk Rum Spirited Sauce Kentucky Bourbon Spirited Sauce

Homemade Sweet Potato Fries It's a Fry-Day Friday! Ali and I put a sweet potato through a spiralizer and then fried it in peanut oil and seasoned with two of our favorite shakers! Post your questions or comments below. Homemade Sweet Potato Fries Instructions Wash your sweet potato thoroughly, making sure to remove any dirt from the skin. Spiralize your fries into long strings and then cut into desired length. Heat up peanut oil in pan, occasionally dropping small pieces in until the fries float at the top and sizzle. Depending on the size of your pan you might have to do this in a few batches. We did one full potato and with a normal sized pot we did it in two batches, though we should have split it into three. We seasoned one batch with Excalibur’s Signature Pork Rub and the other with Ultimate Steak and Roast Rub! They both came out great, the Signature Pork Rub had a little heat to it which was nice but the Ultimate Steak and Roast Rub did a better job of adding a taste to the fries instead of dominating the taste. So once again, Ultimate Steak and Roast Rub was the winner! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Signature Pork Rub Shop waltonsinc.com for Ultimate Steak and Roast Rub Subscribe to WaltonsTV on YouTube Collagen Casings Walton's #22 Processing Grinder

#UltimateGoesGold Excalibur's Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best. Learn how get your free Excalibur Ultimate Steak & Roast Shaker! Get Your Free Shaker Excalibur’s Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best. To celebrate its Gold Label status, we’ll be giving away a free shaker of the Excalibur’s Ultimate Steak & Roast Rub to anyone who orders $25 or more at waltonsinc.com until March 31st, 2018. Simply use the coupon code ULTIMATE18 in your shopping cart to automatically add a free seasoning shaker on any order over $25! Post for 10% Off Coupon Then, once you get your Ultimate Steak & Roast Rub or if you already have a shaker, you can share a picture, video, or recipe using Excalibur’s Ultimate Steak & Roast Rub and Walton’s will give you another 10% off your next order at waltonsinc.com. To get your 10% off coupon, simply visit waltonsinc.com/ultimate and choose 1 of 4 ways to share your entry. You can share a picture of the seasoning or recipe on Facebook or Instagram and tag the post with the hashtag #UltimateGoesGold, or you can upload a video of a recipe using Ultimate Steak & Roast Rub to YouTube, or you can post a photo and recipe on the Bragging Board on our Meatgistics website. And, if you share a photo, video, or recipe, we just might feature you in future content from Walton’s as well! Entries will be accepted for a 10% off coupon until April 30, 2018. 10% off coupons will be valid until May 31, 2018. Versatiliy Ultimate Steak & Roast Rub is good on so many more things than just meat! We use it on many different vegetables, hard boiled and scrambled eggs and even as a salad dressing! What have you used it on that we might not have tried yet? Let us know! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Longopac Waste Handling System Shop waltonsinc.com for Excalibur Ultimate Steak & Roast Rub Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Grillgrate 18.5" Rectangle Kit Subscribe to WaltonsTV on YouTube Pan Seared Ribeye Ultimate Steak & Roast Rub

Meat Hacks: What is the Hottest Bratwurst Seasoning? Learn which of our Bratwurst Seasonings are the hottest with Walton's and Meatgistics. Plus learn how much Xtra-Hot Ground Red Pepper you should use to add some spiciness to your meat snack. Watch the video, read the guide, and then post your questions or comments below. Meat Hacks Which Bratwurst Seasoning is the Hottest? Austin and I were talking about Bratwurst Seasonings and the subject of which was the Hottest one came up. As usual, we disagreed on the correct answer! He thought that the hottest was the Habanero Brat Seasoning and I thought it was the Inferno Hot Brat Seasoning. It seemed like a good excuse to make up some Bratwurst so we took some Ground Pork that we had ground up already from a Untrimmed Pork Butt. To see how hot we could get it we added some of our new Ghost Pepper Hi-Temp Cheese ! This stuff is nothing to be taken lightly, it is very hot all by itself! Since we were already making some hot bratwurst we decided to check to see how much of the Xtra Hot Ground Red Pepper should be added to a Bratwurst (or other meat snack) to add a good amount of heat. There are two different usage recommendations on this, the first is 0.5 grams of this Red Pepper per 1 kilogram (2.2 lb) of meat, the second is to use 3 oz (85 grams) of the seasoning to 100 lb of meat. So we made up two different batches of Blue Ribbon Brats with the two different amounts of the Xtra Hot Red Pepper to find out which one gave us a better product. Both of these gave a good amount of heat and our recommendation is if you really like things spicy go with the 3 oz to 100 lb of meat and if you aren’t sure then start at the 0.5 grams per kilograms and work out exactly how much you want from there! Watch the video to find out which Bratwurst was hotter! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Bratwurst Seasoning Subscribe to WaltonsTV on YouTube Collagen Casings Walton's #22 Processing Grinder

Meatgistics: Rib Competition See who wins in this head to head to head battle of Austin, Jon and Ali! The competition this time was who can make the best St Louis Style Ribs. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below. Ribs So we have a few Rib videos recently showing you our favorite way to do ribs and an experiment where we tried cooking them in a crockpot with Dr Pepper! We started talking about different techniques so we decided it was time to do a competition to see who could make the best ribs! The only rule was that we would not use any sauces, everything had to be a rub or a marinade. Austin decided to use Smokehouse BBQ Marinade as a marinade for his ribs, vacuum pack them and let them marinate overnight. Then he rubbed them with some mustard and sprinkled on a large amount of Smokehouse BBQ Rub. He then smoked them at 225° until they reached around 190°. Ali decided to use Butter Flavored Seasoning & Marinade as a marinade for her ribs, vacuum pack them and let them marinate overnight and rubbed them with Texas Style Rump Rub. She then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil then she rubbed them with Hot Pepper Bacon Jam and smoked them for 2 more hours. Jon decided to not use an actual marinade for his ribs, but instead use the St Louis Rump Rub and add some water and Cold Phosphate to try to get them to stay juicy and marinade them overnight in a stark bucket liner. Then he rubbed them with some more St Louis Rump Rub. He then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil with butter and brown sugar and smoked them for 2 more hours. We then let the employees here at Walton’s decide the winner with a vote. Check out the video to see who won! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Vertical Smokers Shop waltonsinc.com for Cutting Boards Subscribe to WaltonsTV on YouTube Smokehouse BBQ Seasoning Butter Flavored Seasoning & Marinade

Walton’s 2017 12 Days Of Christmas Sale at WALTONSINC.COM Merry Christmas! From all of us at Walton’s: We want to say Merry Christmas to all our customers! Amidst all of the hustle and bustle during this time of year, we also hope you take time out to remember the real reason for Christmas and the joy and peace we share in the birth of Jesus! How It Works Starting on Monday December 6th with Free Shipping on orders over $75, we have new items going on sale everyday until Monday December 18th. Once a sale starts, it will continue each day until the final day of sales on December 18th, which will include Free Shipping on orders over $40 and 15% off all regular price items storewide with coupon code CHRISTMAS17! What’s On Sale? Day 1: December 6th (Ends December 18th, 2017) FREE Shipping On Orders Over $75 Day 2: December 7th (Ends December 18th, 2017) Walton’s 6 in Curved Boning Knives - $6.99 $1 off all Excalibur Shakers Day 3: December 8th (Ends December 18th, 2017) Pro-Cut #12 Meat Grinder - $80 off Day 4: December 9th (Ends December 18th, 2017) Weston 9" Meat Slicer - $99.99 Weston #42 Butcher Series - $70 off Day 5: December 10th (Ends December 18th, 2017) 18" Heavy Duty Freezer Paper - $54.99 Day 6: December 11th (Ends December 18th, 2017) 7 lb Sausage Stuffer - Dual Speed - $20 off 7 lb Sausage Stuffer - Single Speed -$20 off 11 lb Sausage Stuffer - $20 off 26 lb Sausage Stuffer - $20 off 33 lb Sausage Stuffer - $70 off Day 7: December 12th (Ends December 18th, 2017) 1 lb Bags of Hi-Temp Ghost Pepper Cheese - $5.99 1 lb Bags of Hi-Temp Ghost Pepper Cheese - $29.99 Day 8: December 13th (Ends December 18th, 2017) Weston Pro-2500 Chamber Vac Sealer - $50 off Day 9: December 14th (Ends December 18th, 2017) All Collagen Casings - 15% Off Day 10: December 15th (Ends December 18th, 2017) All BBQ Accessories - 25% Off Day 11: December 16th (Ends December 18th, 2017) All Non-Chambered Vac Bags - 20% Off Day 12: December 17th (Ends December 18th, 2017) Save up to $300 with the Coupon Code CHRISTMAS17, giving you 15% Off Everything! Day 13: December 18th (Ends December 18th, 2017) Free Shipping on all Orders Over $40 Coupons and Savings December 17th & 18th only…Use coupon code CHRISTMAS17 at waltonsinc.com to save up to $300 and get 15% off all regular priced items storewide! Subscribe to Meatgistics Make sure you click that green Watch button on each category on the Meatgistics website, especially the Walton’s Blog section, to be notified of new posts from the community, from Walton’s, when we release new videos, and be the first to know of any giveaways, deals, coupons, and sales we having going on at waltonsinc.com. Subscribe to WaltonsTV Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s. Summary MERRY CHRISTMAS! ThanksBlackMonday may be over, but Walton’s is not done with all the sales, giveaways, and free shipping deals this year! We’ve got some great items on sale in our 12 Days of Christmas Sale! Make sure you watch the video from WaltonsTV, subscribe to WaltonsTV on YouTube, and click the watch button on the Walton’s Blog to be the first to know about all of our great sale items and giveaways before anyone else. From all of us at Walton’s: We want to say Merry Christmas to all our customers! Amidst all of the hustle and bustle during this time of year, we also hope you take time out to remember the real reason for Christmas and the joy and peace we share in the birth of Jesus!

Cooking a Great Steak without a Grill Learn how to cook a great steak even if you don't have a grill or a traditional oven. We reverse seared a Rib-Eye with just a toaster oven and a hot plate. Process We have done a few posts and videos on some of the best ways to cook steaks. All of those assumed that you had easy access to a grill or at least a conventional oven but that’s not the case for everyone so Ali and I decided to see if we could cook a good steak with just a toaster oven and a hot plate. First we took the steak out of the fridge 30 minutes before we were ready to cook and rubbed it with Ultimate Steak and Roast Rub. We put some tin foil down to keep the steak slowly cooking in its juices and to make cleanup easier! This wasn’t a terribly thick steak so we set the toaster oven to 200° and cooked our steak for 35 minutes until the steak got to 125° internal temperature. I used the Grilleye Bluetooth Thermometer to monitor the temperature. The toaster oven worked beautifully during this stage, it gave a nice even heat just like a normal oven would have. Next we took a cast iron pan and put it on our hot plate. We used a thermometer to check the hot plate and it got up to 650° but we could not get the cast iron plate about 450°. We put a little bit of vegetable oil in the pan and some butter on top of the steak to let it cook down over it. They cooked for about 1 1/2 minutes a side. The fact that we couldn’t get the pan above 450° was probably the reason for the steak not having as nice of a crust as we would have liked. We set the steak under tin foil for 5 minutes to “nap” it keep the steak as juicy as we could Reverse Sear The reverse sear worked nicely with this limited equipment. We got a nice even pink throughout, the only thing that was an issue at all was the crust on the steak. Since we could not get the pan hot enough the crust never developed as well as it should have. If we were to do it again I would have given the pan longer to get up to heat. Taste The taste was great, even without the crust I normally like. The steak we used was a little fattier than normal but the combination of a Ultimate Steak and Roast Rub, the Reverse Sear and the Pan Sear made for a delicious finished product! So, there ya go, even if you don’t have access to a grill or even an oven and a stovetop you can still make a great tasting steak at home! Other Notes The pan not getting hot enough also seems to have made the butter standout more in the taste. It was a nice taste but not something I would usually aim for. Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Longopac Waste Handling System Shop waltonsinc.com for Excalibur Ultimate Steak & Roast Rub Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Grillgrate 18.5" Rectangle Kit Subscribe to WaltonsTV on YouTube Pan Seared Ribeye Ultimate Steak & Roast Rub

Cheesecake Sushi Ali and I found out we had some leftover cheesecake and smoked salmon that we had no plans for. So we immediately started thinking of ways that we could eat it for “work” purposes. We decided to form the cheesecake into ovals and then roll them in seasoning and top it with the smoked salmon! Salmon and Cream Cheese go together so why not this? We decided to try 4 different seasonings with this, we decided on Cinnamon Toast Shake, Garlic Romano Wing Shake, Butter Garlic Rub and one of my favorites Wild Game Seasoning. Our thought process was that the Cinnamon Toast would go so well with the cheesecake that the salmon would hardly even enter into it. We were right, this was by far the best one. The sweetness of the Cinnamon Toast Shake and the Cheesecake went together perfectly and the Salmon added a nice texture and a faint after taste. The Wild Game was pretty good in my opinion and Ali somewhat agreed, I may or may not have made her put on too much seasoning in my enthusiasm for this. The Sugar from the Wild Game helped a lot but even I will admit that with both the salt from that and the salmon overpowered the cheesecake. Next was the Garlic Romano and while I do like this seasoning it was not very good for this purpose. We thought the Garlic would bring out the cream cheese in the cheesecake but we were wrong, very wrong! If you want to try something great with this seasoning make some popcorn, melt some butter on it and then sprinkle this on top, it’s amazing. Looking back at it I should have seen this one coming, I didn’t though because Butter Garlic Rub has never let us down! This was a bad use for a great seasoning. Want to make some chicken, veggies, pork or anything else on the grill? Use this seasoning, do NOT mix it with cheesecake though…seems so obvious looking back it! CheeseCake Sushi Ready to Eat!

Coupons & Savings (Coupon Code: FB15) As a special thank you to our Meatgistics followers we have a special 15% off coupon! Starting today and going through September 8th, use the coupon code FB15 at waltonsinc.com to save and extra 15%! Coupons not valid on sales items and only up to $50 in savings Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Follow On Facebook If you haven’t already, please visit our Meatgistics Facebook page and be sure and click the Like button! Every week we post new content, videos, coupons and more! Shop waltonsinc.com for Everything But The Meat Shop waltonsinc.com for Seasonings Shop waltonsinc.com for Broil King Grills Subscribe to WaltonsTV on YouTube Walton's 7 lb Sausage Stuffer Jams and Spreads

National Chicken Wing Day! Hey Guys this is Jon from Waltons TV and happy National Chicken Wing Day! This Saturday the 29th is National Chicken Wing day so I am going to show you an easy way to get restaurant quality wings without making a mess in your kitchen. We are going to need wings, seasoning Vegetable or peanut oil, and a pot we don’t care too much about as its going on the grill! I am using two dry seasoning, Garlic Romano and Hot Buffalo Wing and two sauces, Smoky Habanero Chipotle and Sweet Honey Orange. You want to make sure you coat the wings really well with seasoning before you do anything, I am coating them all over and then vac packing them and letting them marinate overnight. Turn your grill and put your pan with your oil in there and get the oil up to 375 and let them cook for about 10 minutes. The nice thing about this is that we just close the lid so if it spits its not going anywhere or burning the cook! So once they are cooked we are going to take them out and let them drain on paper towels. A lot of people just serve them as is or re-season and serve and at this point that’s a mistake. What you want to do is get the seasoning you marinated them in and then simmer the wings in that seasoning for another 5 minutes at least. For the dry seasonings I used I am adding 1 table spoon of butter and 1 tablespoon of white vinegar as well, for the sauces I am not adding anything….maybe Ill add a little butter because, why not? The wings turned out excellent! I fried them for about 10 minutes each batch and cooked them to about 170 so they would be a little crisp. Keeping the oil at a steady temp was challenging but you can do it, just have to play with the grill temp to make sure it is in the 375 range! So make some wings tomorrow to celebrate national chicken wing day, it’s fairly easy and doing it on the grill means no mess in the kitchen! Extra Fine Smoking Chips Ready to Eat!

Meatgistics: Which sharpener should you be using in your Kitchen? Learn about some differences in knife sharpeners and which one you should be using in your kitchen. Learn about the Hexarmor NXT cut resistant glove, save 15% on your next order with coupon code MEATGISTICS18. Watch the video, read the guide, and then post your questions or comments below. Meat Hacks Watch the video to see our latest Meat Hack or read more about it here: https://www.youtube.com/watch?v=LWpOa4btywQ Product Spotlight For our product review we have the Hexarmor NXT cut resistant glove. A lot of cut resistant gloves are bulky and make it awkward to handle a knife for long periods. The Hexarmor is nice and thin so I can retain full range of motion and dexterity. It has additional coating that exceeds ISEA level 5 cut protection on the palm and first three fingers which is where the majority of accidents happen. We just sharpened a knife and I can press down and saw pretty hard and it is nowhere near to breaking through the glove. It also has the added benefit of being poke resistant on the first three fingers, where it has the extra coating. I can stab at my hand with some pretty serious force and my hand is protected. So, do yourself a favor and add a Hexarmor NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room! Coupons & Savings Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS41 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items) Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Longopac Waste Handling System Shop waltonsinc.com for Excalibur Ultimate Steak & Roast Rub Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Grillgrate 18.5" Rectangle Kit Subscribe to WaltonsTV on YouTube Tru Hone Sharpener Swiss Sharp Knife Sharpener

Meatgistics: Grilled Grilled Cheese Grill Off See who wins in this head to head battle of Austin and Jon! The competition this time was who can make the best Grilled Cheese Sandwich on the Grill. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below. Grilled Grilled Cheese This was round three of Jon and Austin’s BBQ Championship! If you watched our Will it BBQ? video on Grilled Cheese you will know that we had a difference in opinion on the best ingredients to use when making a grilled cheese sandwich, well it didn’t take us long to do a competition on it! Austin has won the first two competitions; will Jon finally get on the scoreboard? For Austin’s Grilled Cheese Sandwich, he went with Sour Dough Bread, sliced avocado then Provolone, Fetta, Bleu, shredded Asiago and some Smoked Cheddar cheese. Instead of butter he used the Terrapin Ridge Farms Bacon Aioli Mayo and he added some Sundried Tomato Basil Wing Shake on top of the cheese! He put it on the grill as an open-faced sandwich to let the cheese melt more evenly and then closed it up after he took it off the grill. His sandwich was well over 3 inches thick when all was said and done! For my sandwich I went with a Garlic Bread theme. I buttered the outside of my bread, with butter like a normal person, sprinkled some Excalibur’s Butter Garlic Rub on that and then pressed in some grated Parmesan Cheese. I went light on the Butter Garlic Rub as a little of that goes a long way! I used Havarti, Mozzarella and Swiss Cheese as my main ingredients and I cooked it the same way Austin did as an open-faced sandwich and then closed it up. To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Will Jon FINALLY get on the scoreboard? Check out the video to see who won! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Non-Stick Grilling Mesh Basket Shop waltonsinc.com for Cutting Boards Subscribe to WaltonsTV on YouTube Sundried Tomato Basil Wing Shake Butter Garlic Rub

Meatgistics: Choosing and Using a Steel Learn how to Choose and Use a Steel for your knives! Learn about the Fire Fishing Pole, plus, save 15% on your next order with coupon code MEATGISTICS71. Watch the video, read the guide, and then post your questions or comments below. Meat Hacks Watch the video to see our latest Meat Hack or read more about it here: https://meatgistics.waltonsinc.com/category/33/maintenance Product Spotlight Our product spotlight for today is the… Fire Fishing Pole. Summer is here and for a lot of us that means camping and spending time outdoors. There is nothing better than sitting around the fire at the end of a nice day of hiking and camping with the family. Keep the little ones, and the not so little ones, entertained with the Fire Fishing Pole. The pole has a steel “line” hanging down to the end with a metal fish that has two prongs on each side making it perfect for roasting both sides of a hot dog or put two marshmallows on each side! It will keep you at a safe distance from the fire, give you a nice even cook and are fun to use! The “fish” on the end is weighted to make flipping it easy for little kids to use! They come in an assortment of colors so no one will argue over who has whose fishing pole! Coupons & Savings Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS71 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items) Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Fire Fishing Pole Shop waltonsinc.com for Steels Shop waltonsinc.com for Chef’s Knife Subscribe to WaltonsTV on YouTube Fishing over the fire Chef's Knife

Meatgistics: Chicken Cook off Competition See who wins in this head to head battle of Austin and Jon! We both took chicken breast, followed our own recipe and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions or comments below. Chicken Cook-off Competition This was round two of the cooking competitions between Austin and myself, I was able to convince him to put the Walton’s BBQ Championship Belt, which he won during our National BBQ Day Competition back on the line to see if I could wrestle it from him. This time we decided to go with Chicken breast and see who could grill up the tastier meal for the employees. We let (or made) them try both then rate them 1-3 and pick which they liked best. We had another employee look at the votes and total them so that we wouldn’t know until we were shooting the video! For Austin’s chicken he went with a high end chicken nugget like approach. He cut them up into bite size pieces and marinated them over night in Excalibur’s Chipotle Ranch Marinade and then he tossed them in Terrapin Ridge Farms Spicy Chipotle Garnish Squeeze and cooked them for about 45 minutes at 375. These things were loaded with taste when they came off the grill! For my recipe, I decided to steal a page from Austin’s book and stuff my chicken breast! I took a huge swing and stuffed it with Mozzarella cheese and Pineapple slices! I then coated it with Kosmo’s Spicy Killer Bee seasoning and added some MSG to that to really kick the whole thing up a few levels! The question is, did this put to many people off or did I hit the sweet spot? To make sure things were as even as possible we both used the same grill and the same pellets as well as chicken from the same source. Check out the video to see who won! Subscribe to WaltonsTV Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Subscribe to Meatgistics Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made! Shop waltonsinc.com for Chioptle Ranch Marinade Shop waltonsinc.com for Spicy Chipotle Garnish Shop waltonsinc.com for MSG Shop waltonsinc.com for Kosmos Spicy Killer Bee Chipotle Subscribe to WaltonsTV on YouTube Salt and Vinegar Wing Shake Smokehouse Chicken Seasoning

Thanks, we are wanting to do more and more on maintenance stuff here so people can take care of their equipment. There is no rule that is 100% accurate but almost all plates with a hub like this on one side are going to be resurfaceable, some are two sided plates so they are resurfaceable without a hug though. A really good indication is how much you paid for them, if you spent 20 something on a plate for a #32 then they are probably disposable, if you spent $50 or so then they probably are. Knives are even harder and have less rules but the cost thing holds true, if you spent less then $20 for a knife of any size then probably disposable $25 or more then probably resharpenable. If you want to take pics of any knives or plates you have questions on I should be able to look at them and tell you!