Help us grow!
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I was browsing your website and happened to notice you had a forum. Don’t think it was as noticeable back then
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I was browsing your website and happened to notice you had a forum. Don’t think it was as noticeable back then
glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
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glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
Tommy B You are going to want to ice bath. Even though the ambient temp is cold, an ice water bath will cool it much faster and set the casing. Also you can use the magnify glass at the top to search for different topics.
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glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
Tommy B Ice bath with a lot of ice will cool many times faster than air and a very fast cool down is what is needed
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Tommy B You are going to want to ice bath. Even though the ambient temp is cold, an ice water bath will cool it much faster and set the casing. Also you can use the magnify glass at the top to search for different topics.
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Tommy B Ice bath with a lot of ice will cool many times faster than air and a very fast cool down is what is needed
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Thanks everyone for responding. Few things and forgive me if I attribute questions to the wrong people
Gmoran Thank you, that reminded me that we did have a seasoning of the week for social media posts. I think I will start that back up, we have enough content already shot for that to fill in any weeks we can’t do one.
Tex_77 We will have more regular cooking segments in the future for sure. We sort of started that with some things like the deep dish chorizo pizza, spaghetti sauce, stuffed chicken and what not but we will ramp some of that back up
ND Mike and @RON PARRISH Yeah, its the difference between a small company and a large one. Actual final decision-makers here still interact with our customers so there is a real penalty in getting things wrong. it also make making changes a little easier. Austin and I were talking about our grinder warranty and wanted to make a change, so he just made the call and it’s basically done! We are working on some verbiage and logistics stuff but stay tuned for more info on that.Dr_Pain That’s the big one. If we had the user recipes section where it had some sort of form-based submission that might help? I’m gonna get Rachel looking into that one. Then we could even post them to social media and give the user and the site credit.
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
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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Thanks everyone for responding. Few things and forgive me if I attribute questions to the wrong people
Gmoran Thank you, that reminded me that we did have a seasoning of the week for social media posts. I think I will start that back up, we have enough content already shot for that to fill in any weeks we can’t do one.
Tex_77 We will have more regular cooking segments in the future for sure. We sort of started that with some things like the deep dish chorizo pizza, spaghetti sauce, stuffed chicken and what not but we will ramp some of that back up
ND Mike and @RON PARRISH Yeah, its the difference between a small company and a large one. Actual final decision-makers here still interact with our customers so there is a real penalty in getting things wrong. it also make making changes a little easier. Austin and I were talking about our grinder warranty and wanted to make a change, so he just made the call and it’s basically done! We are working on some verbiage and logistics stuff but stay tuned for more info on that.Dr_Pain That’s the big one. If we had the user recipes section where it had some sort of form-based submission that might help? I’m gonna get Rachel looking into that one. Then we could even post them to social media and give the user and the site credit.
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
I think your fear should be of them going to that other company in town that puts out a lot of cooking content.
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my story is I was buying Excalibur seasoning from a local store, but they didn’t keep too much in stock, so I searched for it on the web and found Waltons, rest is history.
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I initially found Waltons and meatgistics from Youtube videos. I was wanting to lean how to make homemade sausage and I found everything and more from their youtube presence. That led me to meatgistics and this great community. I dont post much but I learn a ton and get great ideas from everyone here. I always recommend Waltons and meatgistics to anyone I come across that wants to learn anything regarding meat processing. I purchase all of my supplies and seasonings here too.
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Like most. Google led me hear after watching a few YouTube videos on sausage making. I think promoting the university section of meatgistics on FB and IG might help. When I’m on those sites the questions on how do I… constantly come up. Also we as the community need to post to those sites with tags to waltons.com and meatgistics to direct new clients and members.
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Jonathon If you are scared of changing the site too much with the recipes than maybe you could request that the shared recipe contain at least one homemade ingredient. Example (off the top of my head): Spaghetti carbonara by Claude would include homemade guanciale. Guanciale is a cured pig jowl, better than bacon (in my opinion). This way I could like the Spaghetti recipe to the Guanciale meat processing recipe to possible ingredients on Waltons. If I was to create something I would be looking at it that way. In the metaverse someone will research Spaghetti Carbonara and will have the hyperlink to all those other fun things. If someone research how to make guanciale then they will be linked to the recipe and ingredients. Lastly if they are on Walton’s and peruse ingredients they can be linked to the application recipes
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The engagement increase on Meatgistics over the past year has been awesome to see, more people using it to get (and to give) help on meat processing issues, or just sharing their latest creations. However, the user count hasn’t been increasing as much as it has in recent years. So, that got me thinking, how did people initially find out about and then make them join the Meatgistics Community?
There are 2 things that I think I can point to that coincide with the reduction of new members, 1 is a decreased level of engagement by Austin and I. What was supposed to be a short-term hiatus to focus on other things became a much longer absence than we thought due to the website platform. We are hoping that will be different in the coming year.
2nd is that for the past year Walton’s and Meatgistics accounts have been used very rarely recently aside from promoting Livestreams and giveaways. I am going to start posting more to see if that does anything, specifically I am going to restart the Meat Hack Monday posts and weekly I will take a new (or a post that is receiving a lot of attention) user-created post and post that to both FBs and Instagram.
Anyway, what else do you guys think might work for helping to grow the community? Also, I am interested in how people found us initially. Was it from waltons.com, did a cs agent send you here or was it a google or duck duck go search for something?
Thanks and post below!
Jonathon I really don’t remember, I’m sure it was from a search or YouTube like others have said from “how to” search.
I am on a couple other processing pages on Facebook and I recommend Walton’s and meatgistics all the time. Not sure if they check it out or not. Those pages have got very unappealing to be on with the typical “I know it all” banter. The typical Facebook drama.
If there was an ambitious person or people that was really good at talking to public and sales I think it would be beneficial to have them travel to hunting and fishing expos. Those folks are looking more to do it them selves with the rising costs and non confidence of getting their own meat back and quantity or how it is treated from start to finish.
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The engagement increase on Meatgistics over the past year has been awesome to see, more people using it to get (and to give) help on meat processing issues, or just sharing their latest creations. However, the user count hasn’t been increasing as much as it has in recent years. So, that got me thinking, how did people initially find out about and then make them join the Meatgistics Community?
There are 2 things that I think I can point to that coincide with the reduction of new members, 1 is a decreased level of engagement by Austin and I. What was supposed to be a short-term hiatus to focus on other things became a much longer absence than we thought due to the website platform. We are hoping that will be different in the coming year.
2nd is that for the past year Walton’s and Meatgistics accounts have been used very rarely recently aside from promoting Livestreams and giveaways. I am going to start posting more to see if that does anything, specifically I am going to restart the Meat Hack Monday posts and weekly I will take a new (or a post that is receiving a lot of attention) user-created post and post that to both FBs and Instagram.
Anyway, what else do you guys think might work for helping to grow the community? Also, I am interested in how people found us initially. Was it from waltons.com, did a cs agent send you here or was it a google or duck duck go search for something?
Thanks and post below!
Jonathon I kee thinking I found you by doing search for something, I cannot even remember what it was, maybe something about processing or serious smoking, I just do not remember & wish I could. Then I started buying a few things from you. I really enjoyed the results & then you & Austin got involved, so that made it even better along with all the comradery. Hmm, I am going to have to think about driving folks in. Would it be to find out what folks are looking for a lot that would involve Walton’s then focusing on that in search engines, etc. Would it involve a marketing blitz of some sort to really bring folks to Waltons that might have never been there before. I am not sure, but if something hits me, I will let you know.
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I think twilliams is spot on for drawing in the right crowd. Those people will spend some serious money if they see that doing it yourself is not so hard after all.
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The engagement increase on Meatgistics over the past year has been awesome to see, more people using it to get (and to give) help on meat processing issues, or just sharing their latest creations. However, the user count hasn’t been increasing as much as it has in recent years. So, that got me thinking, how did people initially find out about and then make them join the Meatgistics Community?
There are 2 things that I think I can point to that coincide with the reduction of new members, 1 is a decreased level of engagement by Austin and I. What was supposed to be a short-term hiatus to focus on other things became a much longer absence than we thought due to the website platform. We are hoping that will be different in the coming year.
2nd is that for the past year Walton’s and Meatgistics accounts have been used very rarely recently aside from promoting Livestreams and giveaways. I am going to start posting more to see if that does anything, specifically I am going to restart the Meat Hack Monday posts and weekly I will take a new (or a post that is receiving a lot of attention) user-created post and post that to both FBs and Instagram.
Anyway, what else do you guys think might work for helping to grow the community? Also, I am interested in how people found us initially. Was it from waltons.com, did a cs agent send you here or was it a google or duck duck go search for something?
Thanks and post below!
Jonathon well I have friends who own a small custom meat processing shop. They also do deer processing. I asked them about some of their processing and where they purchased seasoning, cure etc… I recieved a screen shot of a page on a magazine with Excalibur seasoning on it. I used Google to search Excalibur and found Walton’s. After watching a few videos, I had to explore Meatgistics. I really do not use other social media and not a big fan of the big tech companies such FB and Twitter. I do use YouTube, but not a fan of their policies lately either.
I think hitting the outdoor events, maybe even camping shows with a booth is a great idea I’ve already seen posted. Maybe even hitting really big shows like the Shot Show, if the booth prices are not too great for the expected return.
People who gravitate to the great outdoors most likely are the lions share of our community at Meatgistics. -
Found by a google search for sausage seasonings. Only in my second season of it, although there is a lot of knowledge on this site and not a lot of bickering back and forth, that is what keeps me here.
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Found by a google search for sausage seasonings. Only in my second season of it, although there is a lot of knowledge on this site and not a lot of bickering back and forth, that is what keeps me here.
Spidey said in Help us grow!:
Found by a google search for sausage seasonings. Only in my second season of it, although there is a lot of knowledge on this site and not a lot of bickering back and forth, that is what keeps me here.
Same here. Although I may have said before, good place to be!
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Here is the story about how I started making sausage a year ago. I had been making deer jerky for years using a competitor’s boxed kit. I had always had good results. I decided one day I would like to make snack sticks. I googled it and and the dominate search results were LEM. Check it out and found out Orschlens carries it. At that time, knowing nothing about sausage making, It wasn’t even a thought to see if there were other options. I didn’t even know you could do brats and such with the same equipment. So I wondered down to my local Ordchlens and bought a #8 grinder, #5 stuffer, and #20 manual mixer. I also bought a box kit for snack sticks. Same brand I had been using for jerky. I you tubed a few videos and was on my way. At that time, Walton’s and meatgistics weren’t in any search results I did. I made my first batch of sticks and they turned out great. I was off and running. I have some friends the wild hog hunt every year. They mentioned I should check out Walton’s. I could get everything not as a kit for a better price. That is when I discovered Walton’s and Meatgistics. It opened up my whole sausage making world and thanks to everyone here, I have made some outstanding stuff. A year later I regret buying the equipment I did, but at the time I didn’t know there were other options. This winter I bought a Walton’s #22 grinder, a #11 pound stuffer, and a #50 mixer. The new equipment is great. I really enjoy making sausage. I enjoy it more now with the proper equipment, but before I had it, I didn’t know how inefficient I was. It used to start making snack sticks at 9am and would get them finished up about 6pm with the old equipment. Now I am done in a couple hours.
My point is, I think we/you need to find a way to get that guy that wants to start but doesn’t know anything over to Walton’s/Meatgistics from the start. That guy, like me didn’t know anything and really didn’t even know what questions to ask so google decided what I needed. At that time, home processing hadn’t blown up yet so almost every search result was LEM whether paid placement to google rankings. I do see that Walton’s does pay for google ads now and it does get top placement on things. But I also notice it is just a link for product searched. But everyone else has pictures and other eye candy that draws you to them. Attached a pictures of my google results for meat grinder. As a beginning no nothing person just starting like I was, you are drawn to the results with the pictures and pricing. Even on the internet, our laziness shines through. If we see price and picture in search results, we probably aren’t going to take the time to click someone else’s link just to see their pic and price.
Here are the results from google meat grinder search.
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