Walton’s 2016 ThanksBlackMonday Sale at WALTONSINC.COM 11/22/2016 to 11/28/2016: Walton’s 2016 ThanksBlackMonday Sale at WALTONSINC.COM https://www.youtube.com/watch?v=_-00rrUTNf4 How It Works New sales start on 3 different days with all sales, coupons, and free shipping ending together on the final sales day of Cyber Monday (November 28, 2016) What’s On Sale? Starting Tuesday, November 22nd: (Ends November 28th, 2016) FREE Shipping On Orders Over $75 FREE Excalibur Steak & Roast Rub on orders over $20 with coupon code TBM16 Walton’s 7lb Single Speed Sausage Stuffer Walton’s 7lb Sausage Stuffer Walton’s 11lb Sausage Stuffer Walton’s 26lb Sausage Stuffer Walton’s 33lb Sausage Stuffer Weston 7.5in Meat Slicer Weston 10-Piece Game Processing Kit Weston 4-Piece Field Knife Set Weston Jerky Gun Junior Weston #5 Electric Meat Grinder Weston Safe Slice Mandolin Slicer Weston 4 Tray Dehydrator Totally Bamboo 3-Piece Bamboo Cutting Boards Starting Thursday, November 24th: (Ends November 28th, 2016) Non-Stick Mesh Grilling Baskets Walton’s Automatic Syringe Injector Hillbilly Konk BBQ Skylinn’s Sweet Sauce Hillbilly Konk BBQ Kanzas’ Spicy Sauce Flip Up Digital Roasting Thermometer Slimline Digital Waterproof Thermometer Chef’s Choice 120 Knife Sharpener Walton’s Manual Sausage Linker Starting Monday, November 28th: (Ends November 28th, 2016) 5lb High Temp Cheddar Cheese Totally Bamboo Big Easy Cutting Board HD Orange Nitrile Gloves Sriracha Summer Sausage and Snack Stick Seasoning Bleu Cheese and Apple Summer Sausage and Snack Stick Seasoning Bloody Mary Jerky Seasoning 19mm Collagen Casings 3-Packs Walton’s 26lb Electric Sausage Stuffer Coupons and Savings Use coupon code TBM16 at waltonsinc.com to receive 1 FREE Excalibur Steak & Roast Rub Shaker. Valid until 11/28/2016. 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 Happy Thanksgiving! It’s that time of the year again and it’s time for Walton’s annual ThanksBlackMonday sale! Some of Walton’s Biggest sales of the year are finally here! Walton’s ThanksBlackMonday Sale is back and better than ever! We will have three different start dates for different sales, but all of the sales will end on the same day, November 28th. Watch the video above to see all of our deals and then visit WALTONSINC.COM to save money! In addition to great prices, you will have the opportunity to get some amazing items for FREE! Thanks (Thanksgiving): November 22nd-28th Black (Black Friday): November 24th- 28th Monday (Cyber Monday) November 28th Only!!

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!

Excalibur Seasoning: Part 4 - Private Label Seasonings This is Part 4 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John Brewer about Excalibur Seasoning’s Private Label Program, how it works, and what the minimums are. More videos are coming out soon, so be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released. https://www.youtube.com/watch?v=YvKsmKlPK1g Excalibur Seasoning Mini-Series Many more episodes in our mini-series with John Brewer and Excalibur Seasoning are waiting to be released in the next 2 weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos. 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 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 In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning’s SQF Level 3 certification, organic, and food safety certifications Does Excalibur Seasoning offer a Private Label Seasoning Program? Yes. It’s a great option for independent butcher shops, but also available and cost efficient for anyone out there with a seasoning product that they want to sell or distribute as their own private seasoning line. What is the minimum for private label seasoning shakers or sauces? No minimums if it is a stock Excalibur blend. If it is a custom blend, then it is 100lb for dry seasoning, or 150 gallons for sauces. Do I need to provide my own label design or can Excalibur help with the label design? Either is possible. If you have an existing design, Excalibur work with you to make it appropriate to fit on their product sizes, or Excalibur can help design the graphics on the whole label. What kind of seasoning can be private labeled? Any seasoning. Either an existing Excalibur blend can have the name changed and private labeled, or if you have a custom blend Excalibur can match it and re-produce it for you as a private label. If I do a custom blend, will Excalibur Seasoning or Walton’s share my recipe with anyone? Absolutely not. If you use a custom blend and give Excalibur/Walton’s the formulation, we will not share, distribute, or sell it to anyone else. Why would I want to use a private labeled seasoning? The local movement right now is very strong and not going away, and if you are a small business and you can put your name on a seasoning instead of selling or offering larger brand name seasonings, you are more likely to have customers come back and keep ordering more from you since it is a local brand they can identify with. What size of containers do private label seasoning come in? There are 7 options for sizes of containers. An 8oz shaker bottle, Small Institutional, or Large Institutional for dry seasonings, and then 12oz bottle, 2 liter “tip & pour”, 1/2 gallon round, or 1 gallon round for sauces and liquids. Where do I start if I want to get my own seasoning private labeled? Email Walton’s at cs@waltonsinc.com or call us at 800-835-2832. We will assign a customer service representative or salesmen to your account and help walk you through the process.

Excalibur Seasoning: Part 3 - SQF Level 3, Organic, and Food Safety Certifications This is Part 3 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We ask John Brewer about Excalibur’s food certifications, like their SQF Level 3 certification, and organic and kosher certification. More videos are coming out soon, so be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released. https://www.youtube.com/watch?v=H1zFLRji0wg Excalibur Seasoning Mini-Series Many more episodes in our mini-series with John Brewer and Excalibur Seasoning are waiting to be released in the next 2 weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos. 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 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 In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning’s SQF Level 3 certification, organic, and food safety certifications What does SQF stand for? Safe Quality Food What is SQF certification all about? An insurance policy for the customer, that the product that comes out of the Excalibur Seasoning facility is a safe food product of the utmost quality and is safe for food consumption. It falls under a GFSI umbrella (Global Food Safety Initiative) which ensure that with their SQF Excalibur products can be sold anywhere in the world and the SQF certification is recognized as a global standard. What else does it mean to be SQF Level 3 certified? Documentation! Everything is documented, as far as what goes into a seasoning blend, all inputs are lot coded and documented. From a traceability standpoint, if a customer has a recall, Excalibur can isolate that recall versus having a customer have to recall thousands of pounds of product, or minimize the recall as much as possible, based upon what input went into the product. What other certifications does Excalibur Seasoning have? They are Organic certified and Kosher certified. On the organic side, they continue to get more and more requests and they can develop new organic blends, but they also already have an established catalog of organic blends available. Is there an auditing process to be SQF Level 3 certified? Yes, and it must be completed by a 3rd party auditor. That auditor comes into the Excalibur Seasoning facility and grades their facility and manufacturing process. What grade has Excalibur received during their SQF Level 3 certification? Excalibur has never received below an “A” grade (90% or above) on their certification. And, historically, they’ve been in the high 90’s. So they are a top of the line, grade A, SQF Level 3 facility. What if you fail an SQF audit? If you fail an audit, you are no longer certified, and don’t simply step down to the next available grade or level. So for Excalibur to receive a continual A grade at the SQF Level 3 certification means that they are maintaining that high level of documentation and food safety protocols on an on-going basis. Excalibur has never even came close to not meeting their grade and maintaining their SQF Level 3 certification. Is Excalibur Seasoning focused on quality and safety, or just quickly putting out a low-cost option? Excalibur Seasoning is highly focused on producing a safe and high quality product. As exemplified by their commitment to maintain an SQF Level 3 certification, they will never be a low-cost provider. Based upon their specifications and SQF certification, and regulatory requirements, they have added a ton of staff and man power to maintain their certification and produce high quality products. Why would you not want a low-cost provider? Low-cost providers are typically using the cheapest materials available for inputs into their products, and the cheapest is not always the best. You do get what you pay for, and if you are buying the cheapest thing available, there is probably a reason for it. The cheapest is not always the best. What kind of value is there in Excalibur Seasoning products? For what Excalibur Seasoning offers, their certifications, their customer service, and the specifications required in their raw materials, they are a bargain in the industry when comparing their total package and price for what you get when you are buying an Excalibur Seasoning product. Where can more information about SQF certification be found? You can visit the SQF website at www.sqfi.com, or contact us here on the Meatgistics site or at waltonsinc.com if you have any further questions about the Excalibur Seasoning products and their food safety certifications.

@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: Protein Pancakes, Meat Hacks, Wing Shakes, Cutting Boards at WALTONSINC.COM Watch Meatgistics EP7: Protein Pancakes, Meat Hacks, Wing Shakes, Cutting Boards at WALTONSINC.COM https://www.youtube.com/watch?v=_VTKxKtQ0y0 In This Episode Totally Bamboo Big Easy Cutting Board Totally Bamboo Malibu Groove Totally Bamboo 3-Piece Bamboo Cutting Boards Totally Bamboo Cork Footed Bamboo Cutting Board Totally Bamboo PolyBoo Cutting Board Totally Bamboo 2-Tone Small Cutting Board Totally Bamboo 2-Tone Medium Cutting Board Totally Bamboo 2-Tone Large Cutting Board Totally Bamboo Revitalizing Oil Totally Bamboo Coconut Conditioner Excalibur Seasonings Wing Shakes Excalibur Seasonings Dip Mixes Coupons and Savings Use coupon code MEATGISTICS29 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/29/2016. 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.

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.

Just the single hole. It’s not ideal but it does work. I like the multiple hole needles for turkeys and such, but try injecting a trimmed chicken thigh with one.