Something we forgot during the livestream!
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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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processhead Yup, and we just keep getting busier and busier! We are going to be hiring a web coordinator who will be re-writing descriptions and focussing more on SEO. They will be running through old stuff eventually too so hopefully, they can find mistakes like this but by far the best way for us to find these are for people to point them out, so THANK YOU!
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