I'm the new Social Media guy here at Walton's, what seasonings should I try?
-
Jonathon said in I'm the new Social Media guy here at Walton's, what seasonings should I try?:
I told JustinT you guys would like him. He is already Team-Blue so give up on that!
Funny, not seeing that next to his name. Hmm, thinking he knows who signs the checks.
-
JustinT Welcome, Justin! Unlike a lot of IT social media work, you’re stepping into a really fantastic setup already. Walton’s platform, ordering integration with Meatgistics, podcasts, and youtube setup is really one of the best I’ve seen by anyone. Adding you shows even more great commitment by Walton’s, and I think you will love the community you’ll deal with. Glad to see you here!
I’d concentrate on the basics as recommended above. I would bet a lot of your online dealings will be with new customers looking to match a classic brat, or classic breakfast sausage, or standard meat stick. So knowing those blend tastes will help you address likely the majority of new customer interactions. The wilder seasonings, like dill pickle or buffalo etc, are likely tried by more experienced folks who will know more about basics and what flavor tweaks they want. I think knowing the ingredients for the most popular big sellers will give the most dividends for you. Stuff like does it already have a binder in it and which one; does it have phosphates already or should I /can I add that; does it have citric acid in it, if so is it ECA or normal, will that change how or when I stuff and cook? Anyhow, those are the types of questions I always have when trying a seasoning–basically how much of these recipe ingredients and additives I’m looking at in a book, does this mix replace?
And you can’t go wrong trying all the basic breakfast sausage and brat blends, so you can talk to the common “Which is the best, which is most like Jimmy Deans, which is the most standard brat?”
Good luck!Dave in AZ Thanks for the thoughtful insight! Those questions will be very helpful when trying new sausage seasonings.
-
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks! -
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks!JustinT I’d suggest you take a look at this post and start here Tex’s Top Picks
-
JustinT Welcome to the family, I think you picked a very good company to work for. I hate to say this but follow Jon around and learn from him, even though he is team blue, I think he will be a good teacher. Oh and make sure to sign up to be a “Team Orange” member. As far as a sausage, maybe start with a fresh sausage, quick and easy results.
-
bocephus He’s been a very good teacher so far, been doing a lot of watching and learning.
Hmmmm team Blue or team Orange?JustinT Remember that it is Walton’s on your pay check not Trembley, Team Orange all the way.
-
bocephus I brought him in! He already made some Jalapeno Popper Sausage |Habanero-BBQ-Snack-Stick-or-Summer-Sausage and we just made some whole muscle jerky. He seems sharp, picks things up quickly. Good addition so far!
-
JustinT Welcome to the community and to Walton’s. Try what you might think your tastes are. Jonathon makes a lot of samples. Once you get hooked, you’ll start figuring out ways to change recipes to make them even more to your own personal tastes.
-
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks! -
Welcome JustinT like everyone said start slow minimal additions. Fresh sausage colligan casing for ease of stuffing. Then add one or two things, change spices. Follow package directions. But most of all. Dont forget to make gummy bear sausages Johnathan and Austin loved em.
-
Welcome. I say try your hand at some fresh brats, whatever flavor jumps out at you. Learning to link natural casings is a lot of fun.
-
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks!JustinT Welcome to the Community!
-
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks!JustinT Welcome Aboard & Welcome to the neighborhood. There are a lot of good things out there & Walton’s has some of the best. For sausages, something like Blue Ribbon is a good starter. The main thing, no matter what you do it, don’t make it too complicated, keep it simple. That will take you far, no matter what.
-
bocephus I brought him in! He already made some Jalapeno Popper Sausage |Habanero-BBQ-Snack-Stick-or-Summer-Sausage and we just made some whole muscle jerky. He seems sharp, picks things up quickly. Good addition so far!
-
Welcome JustinT like everyone said start slow minimal additions. Fresh sausage colligan casing for ease of stuffing. Then add one or two things, change spices. Follow package directions. But most of all. Dont forget to make gummy bear sausages Johnathan and Austin loved em.
samspade I hope I didn’t say something wrong, I see you downvoted my post. One positive of that tho is I looked at my profile page and saw I down voted someone with my fat fingers and didnt mean too. (Sorry ND Mike )
hey vegetarians, my food poops on your food!
-
kyle sorry fat fingers again.
-
kyle its all good. I check periodically because my fat fingers do it also!
-
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks!JustinT welcome to the community! This is my favorite social media site. Lots of good suggestions and I’m sure Jonathon will get you on the right track. Willies is a must for snack sticks and the Supreme Pizza brat is amazing especially if you add pepperoni and some hi temp mozzarella! H Summer sausage is really good too. Oh yeah…go
! -
Hey guys! Justin here; I am the new Social Media Manager at Walton’s. I don’t have a ton of experience in making sausages (I’m mostly a grilling and BBQ guy), but I’m learning and was wondering what seasoning you guys would recommend I get more familiar with.
Thanks!JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
