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Jonathon I actually heard about Waltons from my brother because he ordered all of our seasoning from you guys. He said Walton’s had a ton of videos on YouTube. So I started watching the videos and heard Meatgistics mentioned. I then went to Walton’s webpage and found Meatgistics. The rest is history. I joined that day and found a community that I didn’t even know I needed. I sure am glad I did.
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I found Walton’s while googling to find a serrated slicer blade. I found it here at a good $$ and with great CS. That was back in early 2018. I realized that Walton’s could be my “One Stop Shop” place I had been looking for. I kept coming back and finally started engaging in Meatgistics in July, 2018. After being a member of the Community for a while, I decided to broaden my horizons and start making things like breakfast sausage, brats and jerky. I feel as if I have found a Home here and can ask anyone of my Meatgistics Friends for advice or ideas.
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Jonathon to piggyback on your point. I think a big draw to Meatgistics was that the community was able to have direct communication with you and Austin. That is something that is very uncommon in this world now. I know, through no fault of your own, that you guys have had to be away due to other duties. I hope things will get back to a more normal for you guys!!!
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I understand that the Meatgistics platform should drive more sales at Waltons but as said above there is only so much content in the sausage making. To expand and diversify you should consider making/adding your user recipes. I am recipe driven in my online searches. If someone searches for boudin on the WWW they should see my recipe from and center and should be driven to Meatgistics. With enough tried and true recipes people will stay and eventually will buy equipment, seasoning etc…
In my opinion and after discussing with Chef we should have a moderated only section for the user recipe to prevent the clutter of our conversation. Only thing that should be in the thread would be tools, techniques and seasoning (with hyperlinks). We also need to standardize the format and look.
Another idea in the same vein would be if Walton would promote Meatgistics in each of their products or equipment. It would be nice to have an easy hyperlink to a real recipe from Walton’s to Meatgistics. Many times I peruse the seasoning and don’t have a clue as to the application. Having a recipe would drive me to buy more stuff to try.
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I understand that the Meatgistics platform should drive more sales at Waltons but as said above there is only so much content in the sausage making. To expand and diversify you should consider making/adding your user recipes. I am recipe driven in my online searches. If someone searches for boudin on the WWW they should see my recipe from and center and should be driven to Meatgistics. With enough tried and true recipes people will stay and eventually will buy equipment, seasoning etc…
In my opinion and after discussing with Chef we should have a moderated only section for the user recipe to prevent the clutter of our conversation. Only thing that should be in the thread would be tools, techniques and seasoning (with hyperlinks). We also need to standardize the format and look.
Another idea in the same vein would be if Walton would promote Meatgistics in each of their products or equipment. It would be nice to have an easy hyperlink to a real recipe from Walton’s to Meatgistics. Many times I peruse the seasoning and don’t have a clue as to the application. Having a recipe would drive me to buy more stuff to try.
Dr_Pain I don’t know if you use it or not, but the chat function is a great tool to converse with other members, if it isn’t something that everyone would need to see, etc.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Dr_Pain I don’t know if you use it or not, but the chat function is a great tool to converse with other members, if it isn’t something that everyone would need to see, etc.
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Dr_Pain No, just wanted to make sure you knew that function was out there.
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Dr_Pain I don’t know if you use it or not, but the chat function is a great tool to converse with other members, if it isn’t something that everyone would need to see, etc.
Tex_77 Looking back I cant remember how i found it either saw it advertized on outdoor channel or searched on line. What I do remember is thinking WOW these guys actually talk to their customers and answer questions personally. I thought that was really cool. So I think that is a very important thing for new people to see. It sets you apart from most places
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Not knowing your advertising budget, but outdoor magazines, hunting and fishing events, BBQ and other cooking events, and military events are all places that have the people you want.
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I was browsing your website and happened to notice you had a forum. Don’t think it was as noticeable back then
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I was browsing your website and happened to notice you had a forum. Don’t think it was as noticeable back then
glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
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glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
Tommy B You are going to want to ice bath. Even though the ambient temp is cold, an ice water bath will cool it much faster and set the casing. Also you can use the magnify glass at the top to search for different topics.
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glen a quick question if you don’t mind? I’m working on a batch of ss right now. Around 4 or 5 pm eastern time I should reach 160 internal temp. I’m new to this but I have been reading. Around 5 pm the outside ambient temp will be around 32. Can I Hang the ss Outside or should I still use an ice bath? I really don’t know anyone else to ask here?
Tommy B Ice bath with a lot of ice will cool many times faster than air and a very fast cool down is what is needed
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Tommy B You are going to want to ice bath. Even though the ambient temp is cold, an ice water bath will cool it much faster and set the casing. Also you can use the magnify glass at the top to search for different topics.
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Tommy B Ice bath with a lot of ice will cool many times faster than air and a very fast cool down is what is needed
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Thanks everyone for responding. Few things and forgive me if I attribute questions to the wrong people
Gmoran Thank you, that reminded me that we did have a seasoning of the week for social media posts. I think I will start that back up, we have enough content already shot for that to fill in any weeks we can’t do one.
Tex_77 We will have more regular cooking segments in the future for sure. We sort of started that with some things like the deep dish chorizo pizza, spaghetti sauce, stuffed chicken and what not but we will ramp some of that back up
ND Mike and @RON PARRISH Yeah, its the difference between a small company and a large one. Actual final decision-makers here still interact with our customers so there is a real penalty in getting things wrong. it also make making changes a little easier. Austin and I were talking about our grinder warranty and wanted to make a change, so he just made the call and it’s basically done! We are working on some verbiage and logistics stuff but stay tuned for more info on that.Dr_Pain That’s the big one. If we had the user recipes section where it had some sort of form-based submission that might help? I’m gonna get Rachel looking into that one. Then we could even post them to social media and give the user and the site credit.
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Thanks everyone for responding. Few things and forgive me if I attribute questions to the wrong people
Gmoran Thank you, that reminded me that we did have a seasoning of the week for social media posts. I think I will start that back up, we have enough content already shot for that to fill in any weeks we can’t do one.
Tex_77 We will have more regular cooking segments in the future for sure. We sort of started that with some things like the deep dish chorizo pizza, spaghetti sauce, stuffed chicken and what not but we will ramp some of that back up
ND Mike and @RON PARRISH Yeah, its the difference between a small company and a large one. Actual final decision-makers here still interact with our customers so there is a real penalty in getting things wrong. it also make making changes a little easier. Austin and I were talking about our grinder warranty and wanted to make a change, so he just made the call and it’s basically done! We are working on some verbiage and logistics stuff but stay tuned for more info on that.Dr_Pain That’s the big one. If we had the user recipes section where it had some sort of form-based submission that might help? I’m gonna get Rachel looking into that one. Then we could even post them to social media and give the user and the site credit.
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
My only fear on doing stuff like that is if we drive a bunch of people who are more interested in cooking here instead of sausage/jerky and cured meat processing, does that change the site? I guess the ridiculous amount of posts on of What did Everyone Cook today shows that I shouldn’t be worried and that there is a hunger for that type of content here.
Thanks guys, keep the suggestions coming if you have them!
I think your fear should be of them going to that other company in town that puts out a lot of cooking content.
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my story is I was buying Excalibur seasoning from a local store, but they didn’t keep too much in stock, so I searched for it on the web and found Waltons, rest is history.
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I initially found Waltons and meatgistics from Youtube videos. I was wanting to lean how to make homemade sausage and I found everything and more from their youtube presence. That led me to meatgistics and this great community. I dont post much but I learn a ton and get great ideas from everyone here. I always recommend Waltons and meatgistics to anyone I come across that wants to learn anything regarding meat processing. I purchase all of my supplies and seasonings here too.
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