Just finished our first run of 2017 venison/pork bologna. Old school PA Dutch Amish recipe, smoked, rested, chamber vacuum sealed. Mild, Hot, Hot with high temp pepperjack cheese. Used Walton’s chamber bags and casings. Always quality, quick ship. Thanks Fellas!!

]]>https://waltonsdev.nodebb.com/topic/443/bolognaRSS for NodeMon, 21 Sep 2026 10:34:51 GMTThu, 07 Dec 2017 17:48:05 GMT60I wish…everybody and their brother’s uncle stops by and wants to try some, then its can i take some home I have a buddy that would love this stuff…We did 40# of bologna, 40# breakfast, 25# habanero brats, and rest was pressed into 1/4# patties stuffed with pepperjack cheese and then pressed again to make stuffed 1/2 burgers, and a bunch hit the grill for “testing”… Here’s the bins just after stuffing and our latest acquisition, a 3-compartment sink for easy clean up.

]]>https://waltonsdev.nodebb.com/post/1053https://waltonsdev.nodebb.com/post/1053Thu, 07 Dec 2017 18:12:40 GMTParksider Looking good! You guys could feed an army with all of that!

]]>https://waltonsdev.nodebb.com/post/1052https://waltonsdev.nodebb.com/post/1052Thu, 07 Dec 2017 17:57:49 GMT