Pumpkin Bratwurst with Cheesecake See what happens when we inject cheesecake into a cooked Pumpkin Bratwurst! Watch the video, read the post and let us know if you have any questions. Prep Time 10 Minutes Cook Time 15 Minutes Ingredients Cheesecake Pumpkin Bratwurst Utensils Needed 1 oz Marinade Injector Instructions We already had the pumpkin bratwurst made, they were in our freezer so all we had to do was defrost them and cook them. If you want to make some pumpkin bratwurst follow the instructions the video below: How To Make Homemade Sausage & Brats Video Process Cook your Bratwursts until they are done. Remove the crust from the cream cheese and whip it until it is creamy. We found that the easiest way to load the syringe was by removing the plunger and filling it from the back. Then simply stick the needle down the middle of the bratwurst and depress the plunger as you slowly pull the injector out. Some of the cheesecake will get through the meat but should be caught by the casing. Eat it with or without a bun, I enjoyed it more without a bun! Watch WaltonsTV: Pumpkin Pie Cheesecake Bratwurst Shop waltonsinc.com for Pumpkin Pie Bratwurst Seasoning Shop waltonsinc.com for Marinade Injectors Shop waltonsinc.com for Collagen Sausage Casings Pumpkin Pie Flavored Bratwurst Seasoning 1 oz Marinade Injector

@dr_pain I am going to try both new methods for me, sometime soon too.

Walton's Texas Style Eggs In A Nest Learn how to make Eggs In A Nest Walton's Style, watch the video, read the highlights here, and then post your comments or questions below. Get ready to try something new and delicious for breakfast! Walton's seasoning shakers are great for a lot more than what the label says. Try shaking Texas Rump Rub on a deliciously simple breakfast like eggs in a nest! All you nee is butter, Texas Toast, Texas Rump Rub, and eggs. This is definitely one of our all time favorite breakfasts! Ingredients 1 Tbsp Butter Texas Toast Eggs Excalibur Texas Style Rump Rub Seasoning Directions Pre-heat medium sauce pan on medium heat and melt butter. Cut a 1.5 in hold in a piece of texas toast bread and cook for 30 seconds on medium heat. Crack 1 egg into center hole of texas toast. Liberally shake on Excalibur Texas Style Rump Roast Seasoning. Cook for additional 2 minutes on low to medium heat. Flip toast and egg together and cook 2 more minutes on low to medium heat. Remove from pan and eat! Watch WaltonsTV: Eggs In A Nest - Texas Style Rump Rub Cooking Texas Style Eggs In A Nest Eggs In A Nest With Texas Style Rump Rub Seasoning Shop waltonsinc.com for Rump Rub Seasonings

Better Bacon Mac N Cheese Recipe Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below. Ingredients 3 Tbsp Butter 4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix 2 Tbsp Excalibur Spaghetti Sauce Seasoning 2 Cups Milk 3/4 Cup Stout Beer 2 Cups Sharp Cheddar 8 oz Macaroni Noodles 8 Pieces Bacon 1 Cup Crushed Cheese Crackers Directions Pre-cook macaroni noodles and turn oven to broil to pre-heat Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9 in pan. Broil for approximately 10 minutes and then serve! Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe Beer Bacon Mac N Cheese Ready To Eat Beer Bacon Mac N Cheese Plated

Better Bacon Potato Pie Recipe Watch the full video below, read the highlights here, and then post your comments or questions below. Ingredients Excalibur Better Burger Seasoning Excalibur Bacon Cheddar Ale Dip Mix Excalibur Five Pepper Blend 2 lb Bacon Potatoes, peeled and thinly sliced 8oz Sharp Cheddar Cheese 8oz Cream Cheese (mix with Bacon Cheddar Ale Dip Mix) Deep Dish 9in Pie Pan Directions Preheat oven to 350F Lay strips of bacon in the bottom of the pie pan with half of the piece hanging over the edige of the pan. Continue to layer bacon until bottom of the pan is completely covered. Watch our video to see exactly how we did this. Place 1 layer of potatoes in bottom of dish and generous coat with Excalibur Better Burger Seasoning Add layer of cream cheese and Bacon Cheddar Ale Dip Mix (3 TBS dip mix per 8oz cream cheese) Add layer of sharp cheddar cheese Repeat steps 3 to 5 until pie pan is full Wrap pieces of bacon back over top of potatoes and cheese to completely cover them Sprinkle Five Pepper Blend on top Cook in oven for 1 to 1.5 hours, or until bacon is crispy (place an extra pan or tray underneath the pie pan just in case any bacon grease overflows from the pie pan) Watch WaltonsTV: Better Bacon Potato Pie (starts at 2:10) Better Bacon Potato Pie Finished Slice of Better Bacon Potato Pie

Meatgistics: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM Watch Meatgistics EP12: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM https://www.youtube.com/watch?v=IRJK8Tavp4g In This Episode Ultimate Steak & Roast Rub Sundried Tomato Italian Sausage Seasoning Sriracha Flavored Snack Stick Seasoning Coupons and Savings Use coupon code MEATGISTICS5 at waltonsinc.com to receive 30% off the Excalibur Ultimate Steak & Roast Rub. Valid until 12/5/2016. 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 We’ve got a special sale and coupon for you guys today! Use the coupon code MEATGISTICS5 when shopping at waltonsinc.com to save 30% on one of our best selling and most popular seasonings, the Excalibur Ultimate Steak & Roast Rub seasoning shaker. The coupon is valid until 12/5/2016 and is good for up to one case of seasoning. For our new items today, we have the Excalibur Sundried Tomato Italian Sausage Seasoning and the Excalibur Sriracha Flavored Snack Stick Seasoning. Both are new items for this fall, and they have a fantastic flavor profile. Be sure and try them out for your next sausage making adventure! On to Meat Hacks…Our Meat Hack for the day is creativity and interchangeability on seasonings. Just because a seasoning says “snack stick” or “summer sausage” or “jerky” doesn’t mean you can’t use it on another type of meat snack or different protein than it was originally intended for. A great example is one of our new items, the Excalibur Sriracha Flavored Snack Stick Seasoning. This seasoning is originally designed for snack sticks, but it also makes an unbelievable summer sausage! You can also use a snack stick or summer sausage seasoning for jerky, or a jerky seasoning for snack sticks and summer sausage. If you find a seasoning or flavor profile that sounds good, but it doesn’t fall into the category of product you are looking to make, don’t be afraid to think outside the box and try it on something different! Our Product Spotlight and Recipe for the day is focused back on the Excalibur Ultimate Steak & Roast Rub seasoning shaker. This is one of our favorite seasonings here at Walton’s, one of Excalibur’s favorite and top sellers, and one of John Brewer’s favorite seasonings. John has been working for Excalibur for 17+ years and this is one of his favorites and a staple at his house. It sets on the counter because it gets used on so many things. The name of the seasoning sounds like it puts this seasoning into a corner of just using it on steaks and roast, but it is fantastic on so much more. It’s also one of the best hamburger seasonings out there, plus it’s great on all kinds of vegetables. It can be used on almost any protein, and is especially good on seafood and particularly salmon. The flavor profile is so universal that it can be used in place of a seasoned salt. For example, and the “Ultimate” green bean recipe, simply take a can of green beans (or fresh green beans, water, and a bullion cube), take the water from can and bring it to a boil and add a little bit of butter and the Excalibur Ultimate Steak & Roast Rub, and you’ll have the best green beans you’ve ever had in your life! Other ideas for usage include: Steaks - Press seasoning into beef, pork, or poultry prior to pan frying, grilling, or baking. Cook until juices run clear Hamburgers - Press seasoning into patties prior to grilling, or mix into meat before making patties for a fuller flavor Roast - Rub liberally over beef or pork roast prior to baking. Bake at 350 degrees 1 hour per pound of meat Eggs - Scrambled, hard-boiled, over easy, or omelets… Season to taste Vegetables - Fantastic for fresh and grilled vegetables or add flavor to your plain canned vegetables Potatoes - Sprinkle on top of mashed potatoes, diced potatoes, hashbrown, or use olive oil and steak and roast rub for grilled potatoes Salads - Sprinkle on fresh greens to add a little zest General purpose rub - Season any protein to taste before grilling, roasting, sauteing, or baking Soups - Use in any soup or slow cooker recipe to add extra great flavor Don’t forget to use the coupon code MEATGISTICS5 when shopping at waltonsinc.com to save 30% on our Excalibur Ultimate Steak & Roast Rub seasoning shaker until December 5, 2016!

@Austin Thanks for asking about the internal temp. All smokers and bbqs are a little different but the internal temp of the finished product is very important.

Meatgistics: Boot and Shoe Dryer, Imitation Bacon, Spaghetti Squash, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP10: Boot and Shoe Dryer, Imitation Bacon, Spaghetti Squash, Meat Hacks at WALTONSINC.COM https://www.youtube.com/watch?v=YACma1Iwu1E In This Episode Weston Boot and Shoe Dryer Excalibur Imitation Bacon Seasoning Excalibur Imitation Bacon #2 Seasoning Excalibur Lemon Pepper Seasoning Olive Oil Mister Excalibur Sure Gel Meat Binder Excalibur Soy Protein Blend Meat Binder Coupons and Savings Use coupon code MEATGISTICS19 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/19/2016. 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 For our new item this week, we have the Weston Boot and Shoe Dryer, plus the optional Glove Attachment. It is a simple and easy to use boot and shoe dryer. Simply place boots or shoes on the drying posts and plug-in to quickly and easily dry any boots or shoes. The Weston Boot and Shoe Dryer is ideal for drying boots, shoes of all kinds, gloves, child or adult, rubber, cloth, plastic, or leather, safely, silently and thoroughly using the latest in natural thermal convection heat technology. As a result of using natural convection with no moving parts or forced air, there is little to no indication that the unit is actually on. The only proof is the warmth that will begin to be emitted and your dry footwear! In our Product Spotlight, we have our Excalibur Imitation Bacon Seasoning. Imitation bacon is great for any type of ground meat, but especially deer, pork, or beef. It makes a fantastic product that tastes and cooks like bacon, but without being normal bacon. It’s very simple to use, and all you need to do is take meat that is between 50 and 60 percent fat, separate the lean from the fat (if possible), and mix the lean meat with the seasoning and cure until it is very sticky, then just add the fat and continue to hand mix for a few more minutes. Once mixed, simply press the meat into an aluminum pan or form a slab on a baking sheet and cook or smoke until you reach an internal temp of 160 degrees. Then, let it cool, slice into strips just like bacon, then pan fry and eat like normal bacon! For our Recipe today, we made a Lemon Pepper Spaghetti Squash. If you are unable to eat pasta, looking for a new side dish, or just looking to switch up your normal pasta routine, Spaghetti squash is a great and healthy alternative! We started by taking a spaghetti squash and cutting it in half. Next, use a spoon and scrape out the seeds in the squash. Then, we used our olive oil mister to cover the squash generously. After that, we took our Lemon Pepper Seasoning and shook it over the the oil covered squash. Simply place the spaghetti squash meat side down on an edged baking pan with a few tablespoons of water and bake at 350 for about thirty-five - forty-five minutes. When you pull the squash out of the oven, hold one of the halves in a towel or oven mitt, and use a fork to scrape the inside squash meat into spaghetti form. Lastly, for our weekly Meat Hack, we are digging into Meat Binding. A lot of people ask us what is meat binding and why do you want to mix until the meat gets sticky? What we are doing with mixing and ultimately meat binding, is we are trying to extract protein. You can tell that your protein extraction is beginning because your meat will become sticky. Protein extraction is going to allow the proteins in the meat to encapsulate fat and hold fat and water together in the final sausage or product. Meat binders help cover fat particles and have a strong affinity for water, which holds more water and then keeps fat from clumping together. Then, the protein holds onto itself like velcro, around the fat particles. Good protein extraction will also allow the meat block to bind better to the sausage casing and reduce the tendency for fat to migrate to the outer layer of the sausage, or as some people say, fat-out. Having a good protein extraction and meat bind will help with increased juiciness from retained water, provide a better mouth feel, give your product a better appearance, and make the product have better slice-ability if you’re slicing summer sausage, deli or lunch meats.

Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP9: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM https://www.youtube.com/watch?v=AkfFLAD7_HU In This Episode Stark Disposable Cutting Boards Meat Bags Meat Bag Tape Stainless Steel Poly Bag Sealer Excalibur Tomato Romano Seasoning Shaker Coupons and Savings Use coupon code MEATGISTICS12 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/12/2016. 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 For this week, we have a brand new item that is really cool. It is a disposable cutting board from Stark. These Stark Disposable Cutting Boards are great from a cleanup perspective. They are inexpensive enough to simply use and then discard, which drastically cuts down on cleanup time and not having to clean a normal cutting board. The Stark Boards come as a 20in x 24in perforated sheet, with 50 sheets per roll, making them cost less than $1 per sheet. Check them out at waltonsinc.com, and use the coupon MEATGISTICS12 to get 15% off until November 12th. For the product spotlight, this week we went with our Meat Bags, Meat Bag Tape, and the Stainless Steel Poly Bag Sealer. Available in a wided variety of sizes and quantities, make sure you stock up on on the Camo Wild Game Meat Bags with the MEATGISTICS12 coupon for 15% off until November 12th. Get your meat bags now in preparation for wild game season! We also wanted to highlight the custom printing options available for our commercial processors. They are a great way to brand your product, and they are also available with “Sequential Numbering” to assist in lot and batch tracking. Sequential Numbering is a must-have feature for custom print bags for all of our commercial processors. Each bag is printed with a unique id number, allowing you to use it for lot tracking and record by day and per batch what sequence of numbers it included. It is a great benefit to have for assisting in a potential recall, or just tracking when a customer bought a product if they return it to your store because they thought there was a problem with it. Visit waltonsinc.com and the Contact Us section to request more information, or ask your Regional Salesman for more information on ordering. In our recipe for this week, we made a Tomato Romano Pull Apart Bread. It is a very rich and cheesy but simple to make while it looks like an awesome and complicated bread that is perfect for snacking or your next party. Simply take a round loaf of bread, preferably sourdough, slice 3/4 of the way through the bread, turn the loaf 90 degrees and slice again. Fill the slices in the bread with slices of butter and shredded sharp cheddar cheese. Then generously shake tomato romano seasoning on bread and in between slices. Bake at 350 until cheese melts. Enjoy! Lastly, our Meat Hack for today is to use quality ingredients in making sausage. Whatever quality of meat you start with is the same quality of sausage you will end up with. If you use meat with a lot of connective tissue and muscles with lots of sinew, then that will transfer to the final product. And, when making sausage from wild game, the gamey flavor of most wild game is going to give an off flavor in your product and will have a slightly different outcome than if you used the same seasoning in beef or pork. If your wild game meat started out a bit tainted, then you will end up with a slightly funky sausage. The care and storage of your wild game up to the point of processing can affect your final flavor. Having a good process, and using a quality seasoning from Excalibur Seasoning is going to help some, but still what you put into it is what you get in your final sausage. Use good meat, without a lot of connective tissue, and use the right lean to fat ratio for making the best sausage.

Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM Watch Meatgistics EP8: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM In This Episode Food Storage Containers Stark 5 Gallon Bucket Liners for Marinating-Brining Walton’s 10x13 Flexible Cutting Mats Walton’s 24x30 Flexible Cutting Mats Pork Puller Cheddar Ranch Wing Shake Garlic Romano Wing Shake Pepper and Garlic Jerky Seasoning Olive Oil Mister Smoked Seal Salt Seasoning Shaker Coupons and Savings Use coupon code MEATGISTICS6 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/6/2016. 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 We have 2 brand new items to showcase this week. First off, we have what is called a Pork Puller. This handy little gadget attaches to most 3/8in drills and allow you to quickly and completely shred a pork butt into pulled pork in under 6 seconds. It’s a simply, yet must-have tool for anyone making lots of pulled pork, but not enough to justify the increased cost of a bowl cutter. Our second new item is the Stark 5 Gallon Bucket Liners for Marinating-Brining. These fit perfectly in most 5 gallon bucket and pails, plus our Food Storage Containers. It makes brining and marinating simple, easy, and reduces cleanup time. The Stark Bucket Liners are also great because you can easily tie the liner to remove all air and cover your meat. If you haven’t seen our Walton’s Flexible Cutting Mats before, these are an extremely inexpensive cutting board that is still super durable and a great asses to have in the kitchen. The larger 24x30 mats are also perfect for all your larger cutting jobs or for boning out larger pieces of meat. In our recipe section, we made Man Mix! In order to qualify as Man Mix, we needed to use our smoker to add some extra flare to a standard trail mix. We smoked pretzels and unsalted almonds with a touch of olive oil and then coated in seasonings like Smoked Seal Salt Seasoning Shaker, Cheddar Ranch Wing Shake, and Garlic Romano Wing Shake. The pretzels were a totally new idea we’ve never done before, but it was fantastic! We smoked them all at 200F for 1.5 hours and allowed to cool before adding to our Man Mix. Lastly, we of course had to add jerky to the Man Mix, and we used our Excalibur Pepper and Garlic Jerky Seasoning. The Man Mix was amazing and quite the delicious treat! Finally, for this week’s Meat Hacks, we quickly discussed fat content in sausages. We prefer to use a 70% lean to 30% fat ratio for best results. Some sausages you can get away with something higher in fat like 60/40, or lower at 80/20, but when we are asked we always start with 70/30. Some people like to make a leaner sausage, even 90/10 or less fat, and while you can make extremely lean sausage, you will have a harder time maintaining a flavorful, moist, and appealing product without enough fat. Sausage stuffing is also much more difficult if you don’t use enough fat (and water) in your sausage. Remember, fat equals flavor!

Meatgistics: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP6: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks https://www.youtube.com/watch?v=B4a2cpYNBI8 In This Episode ProSmoker PK100 Walton’s Auto Syringe Injector Pain Is Good Sriracha Pepper Sauce Excalibur Asian Sriracha Marinade Smoked Meat Stabilizer Sodium Erythorbate Cure Excellerator Coupons and Savings Use coupon code MEATGISTICS22 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/22/2016. 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.