A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.

Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.

A meat stuffing hack that I’d thought I’d share that is a big time saver for me. Bought a big lazy susan and big 24inch pizza pan and stuff my sausage directly onto it. The stuffer will spin the pan requiring little effort. It will hold 25# perfectly. Then once in done stuffing it unwinds nicely onto my zlinker. I can stuff and have my sausages linked and ready to go in the freezer in about 5 minutes.

Extremely happy with the flavor and how theses turned out. I added 2lbs of high temp cheddar cheese to the mix. Think this will be a new favorite.

Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.

My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.

Homemade polish sausage and a new recipe I’m experimenting with a mild Italian with parmesan cheese. Made them all with homemade spice mix. It’s always nice knowing % what you are eating, no fillers just fresh meat and spices. Not knockin the premixed season just making it exactly how I like. The tubed casing worked flawlessly

Some 50/ 50 pork venison tons and habanero bbq summer sausage. And also habanero bbq cheddar snack sticks.

The habanero bbq is the perfect mix of heat and sweet. Would highly recommend to anyone. The waltons zippered vacuum pouches are perfect for storing snack sticks in.

I scored this hobart 4822 fs for $400 locally. Was worried about how it would do since it was a 22 size compared to my cables meat grinder with a 32 throat. Well i couldn’t be more happy. This thing is a tank. I can’t feed it fast enough. Only downside was it didn’t have a pan. So with help of a Waltons meat lug lid and a jig saw we now have a temporary fix.

Pulled pork and beans smoked for a party this weekend

Bob Stehlik

Bob Stehlik

Two weeks later 6 maple and 2 Suffolk bacon rinsed and drying getting ready for long cold smoke nap in the smoker. Can’t rush quality will post pics smoking later.

Bob Stehlik

glen I think the heat is just right. The bbq flavor comes out sweet on the front end and the heat comes in right behind it for a magical flavor party in your mouth.

YooperDog thanks, I got 4 girls( 3,5,7 and 9) and they all are good with helping dad out and I always pay them a little something to try to keep them interested in working and learn it’s ok to get your hands dirty.

Garry Tarpley no I’ve tried lol, but luckily most of its alddis cheese (1.79 a 1/2# and sell it for $5). I do get a discount buying my habanero and horseradish if I buy the block even if it’s only 50 cents… it helps

Love some thick cut homemade smoked bacon. But couldn’t be possible with out the great pork side from hickory hills meat. A local butcher shop. Smoked in my homemade smoker with hickory wood.

I like to to take my big vacuum seal bags (16x26) but could use any size and make ice packs for my cooler with my vacmaster chamber sealer. just use 2T per 2 cups of water ratio and it wont freeze solid and stay pliable. works perfect and keeps everything from getting submerged in water (like if it you used ice) when going on a camping trip

Jonathon haha I bet

Jonathon so about that sugar? Lol

Jonathon yes that was the goal with the W lol. Couldn’t be happier with what you guys at walton’s are doing. There is such a wealth of useful knowledge (for free) and you guys break it down into layman’s terms for the average person. Keep up the good work. You have a customer for life here.