Roll Call (Start Here First)
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Jefferson City, mo checking in
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Wichita, KS. Use Walton’s seasonings all the time. Hoping to get a deer this year and looking forward to tips on processing venison.
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dennishoddy checking in. I’m an outdoor fanatic, and past competition BBQ cook off competitor. Sold the big wood smoker, and use a cookshack now for convenience.
Been using Waltons Hi Temp Cheese and casings for deer sausage. Looking for more recipes to try. -
I’ve been making both ground and muscle meat jerky for many years. This is is the first time I’ve used Waltons seasoning and looking forward to some of their flavors i. e. Bloody Mary
I want to share a proven process that works great for me. I’ve use various seasoning suppliers and none recommend this step.
After I season the raw meat (dry no water), I vaccume pack the seasoned meat and store in refrigerator for a minimum of 3 weeks.
Then I smoke/dry as recommended.
The flavor is so much better distributed through the meat. -
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Big Mike here from SE Washington. Avid hunter for decades and meat processor for the last 3 years. I kill/process several deer and elk each year making a lot of jerky and sausage. I use a Traeger BBQ and will soon purchase an A-maze-N tube for cold smoking. I’m always mining for new information and recipes!
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This is Clay from NC and I just ordered my first grinder from Walton’s, a Weston Pro #12. I hunt deer and have gotten tired of paying to processor to grind the deer that I don’t cut into roasts myself so I took the leap into home grinding. I also help my church make about 600lbs of sausage twice a year and I know the addition of my grinder will speed up the process. Sometime soon I’ll be building my smokehouse to broaden my sausage making skills to include smoked sausage along with the many other varieties. Once I get rolling good I hope that this site can help with any questions that I have.
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Andrew from central Arizona. I am an avid big game hunter and process my own. I grill year round and just started smoking meat and cheese. I recently found Walton’s and purchased seasonings and casings for 100 lbs of breakfast sausage, 100 lbs of bratwurst, and 50 lbs of snack sticks. Both the breakfast sausage and brats were delicious. The snack sticks will be completed later this month. I am looking forward to reading and sharing.
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Montello Wisconsin checking in. Roll my own smoke for sausage, snack sticks, brats, and much more. Always process my own Elk, Deer and other wild game. Happy smokin everyone!
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South Haven, KS. checking in. I have processed my own venison for years (ground, steaks, roasts and jerky) but am just now starting to make some snack sticks and brats with ring bologna, sausages and kielbasa on my radar. Have used Walton’s for years even before it was Walton’s and found their service and products to be first class.
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Dennis from Peoria IL. I’ve been making sausage for over 30 years. Process hogs and deer. We just did 12 hogs into whole hog sausage with S110 seasoning. Makes a great breakfast sausage.I have several smokers and grills. I have a Pro 100 smoker and just made an outside cold smoke that I am getting use to. I live 10 miles from Excaliber seasoning company and used to buy seasoning directly from them .Now I get most of my sausage making supplies from Waltons.They have great seasonigs.
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Lake Forest, CA. Total beginner (sort of. Have a culinary degree, but never made sausage). Took a sausage making class at Electric City Butcher (Santa Ana, CA) and can’t wait to get started. Stuffer arrives today. I want to do brats, boudin, and cheesy sausages. Also looking at smokers to dry and smoke sausages.
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