Something we forgot during the livestream!
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Okay I have pork butts and some beef, its not perfect for the jerky but good enough. So, I am going to make some Buffalo Wing Jerky and some snack sticks. All winners will get a package of both and half (or so) of the snack sticks will be with additional dry ranch dressing and half without.
Next, we will do the ring bologna and then Landjaeger and then we will come back and do the garlic and pepper jerky.
IVERYAN yup, I just made cured sausage with chicken (and pork fat) with Hatch Green Chili. It was really good, great flavor, I used 10% more seasoning per lb of meat since it is a fresh seasoning and doesn’t necessarily have the correct salt content for a cured sausage and because it was chicken.
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Pickled Summer sausage
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I need suggestions on what to make and giveaway for the next live stream which will be on or around April 1st. For anyone who does not know we have been making some sort of meat snacks like jerky or snack sticks and then picking some winners who will get both the meat snack I made AND a bag of that seasoning so they can try to make it themselves. I am not necessarily against doing Jerky or Snacksticks again I just don’t want to make Walton’s Bold or BBQ Habanero because I just did those. Here are some I am interested in but feel free to suggest something from off the list.
Landjaeger (our version not true dried)
Pepperoni
Ring Bologna
Buffalo Wing Jerky (snack stick or jerky) and I will add some dry ranch mix to this if we make it a stick as well!
Gigawatt hot with ghost pepper cheese
Pepper and Garlic jerkyLet me know your thoughts!
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Snacks said in Something we forgot during the livestream!:
Jonathon Landjaeger snack sticks…would be awesome.
I have a package of Landjaeger seasoning on the shelf and will be making a batch soon. After that, MexChorizo.
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I need suggestions on what to make and giveaway for the next live stream which will be on or around April 1st. For anyone who does not know we have been making some sort of meat snacks like jerky or snack sticks and then picking some winners who will get both the meat snack I made AND a bag of that seasoning so they can try to make it themselves. I am not necessarily against doing Jerky or Snacksticks again I just don’t want to make Walton’s Bold or BBQ Habanero because I just did those. Here are some I am interested in but feel free to suggest something from off the list.
Landjaeger (our version not true dried)
Pepperoni
Ring Bologna
Buffalo Wing Jerky (snack stick or jerky) and I will add some dry ranch mix to this if we make it a stick as well!
Gigawatt hot with ghost pepper cheese
Pepper and Garlic jerkyLet me know your thoughts!
Jonathon Bourbon Peppercorn…clearly the only choice…
Lmao. Nah just kiddin, i already have 37.5lbs worth of seasoning so i dont need anymore. I will have to think on this for now for more ideas. I havent tried the landjaeger from excalibur yet. -
Haha, i just realized this is from a year ago…
.lol -
Smoked almonds
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I think those that tune into your livestream are 1 of 2 types of people. 1: Im just there for the free stuff, I may not even make meat. 2: The people that are in meatgistics that are actively making different things, trying different products/recipes. Personally I fall into #2, I want to try one of the less common seasoning products or experimental stuff. Although Im sure with your co-workers you have no lack of people to try your experiments.
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deanlorensen It’s funny with people here. I can basically predict who will try what and who will like what based on what I am making. Some people like everything, some people like very little and some I don’t even offer stuff to anymore! Sadly we have one person who has severe allergies to a lot of things so I can never make anything for them! One of the best perks of my job though is to take around samples to people and see everyone get excited!
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Jonathon, How much of your new seasoning product development are you doing in-house there at Walton’s?
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processhead Little in-house on seasoning, we mostly rely on Excalibur for that. We do communicate with them when there is something specific we are looking for or if we just want a slight tweak to something that already exists.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead Little in-house on seasoning, we mostly rely on Excalibur for that. We do communicate with them when there is something specific we are looking for or if we just want a slight tweak to something that already exists.
Jonathon I was just checking out the conversion charts and I noticed that the Walton’s Turkey Cure was listed twice with two different breakdowns. I am guessing one has the wrong product code/name and has MSG.
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Um…thats interesting. I am going to do some looking into this and will be right back. The annoying thing is this isn’t an easy one to figure out which one is correct…good catch though.
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Okay, bottom one was correct, it is .21 of an oz per lb of meat not .3 of an oz
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon just doing a little reading and noticed it.
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YooperDog said in Something we forgot during the livestream!:
Jonathon just doing a little reading and noticed it.
When you have as much technical data on a web site as Walton’s has, it is a full time job ensuring accuracy and completeness of everything that is on there. Anytime there is an update, someone (Jonathon) needs to make sure the changes end up everywhere they belong.
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