Roll Call
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• blackbetty61
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I’ve been wanting to make Turkey Pepperoni. Do you have a good recipe? jaycle
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Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies. I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out. Hope to pick up some new tricks of the trade from the group and share what I can as well. My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat. At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.
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Our first foray into sausage-making, what I call the “Elk Sausage Project”, has been a GREAT success! And it wasn’t hard to do! Hubby Dan sterilized everything, cut up an elk foreleg (removing all the silver skin & sinew), and then double-ground the elk meat, mixed with pork (60% elk, 40% pork for the fat content- elk has No fat). Then we made 3 different kinds of Breakfast Sausage (which makes GREAT burgers, too!): Walton’s Meatgistics “Holly PSS GC5060”, for classic, sage-seasoned breakfast sausage, our friend Daniel Oliver’s recipe for spicy Calabrese Sausage with Fennel, Hot Pepper, & Paprika, and one lb. using Maple-Chipotle Rub from Pepper Palace & some Bourbon Barrell Aged Maple Syrup. Dan then used the grinder to stuff it into 10 Walton’s 1-lb. sausage bags for the freezer. We cooked some of each in a cast iron pan, and ALL THREE ARE DELICIOUS- juicy, flavorful… and they make store-bought sausage patties seem absolutely tasteless! Next time we will probably make some using the Israeli “Meurav” spice mix we created & a Cinnamon-Chile spice blend we have… Other ideas are Garam Masala & Ras El Hanout & Jerk spice blends!
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Welcome to Meatgistics! This is a great place to begin your posting in the Meatgistics community. Let everyone know who you are, plus find out more about others. You only have to share what you feel comfortable with others knowing, but some ideas for your first post… Where are you from (city/state)? How much experience do you have in meat processing or smoking/grilling? What is your favorite meat snack or seasoning flavor? What is your current smoker or grill? Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
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Randy Ray here my experience level is mid level, I process deer for my self I, I got into this bc I wasn’t happy with the processor I was using at the time and I like really spicy meats jerky ,hot links etc ,it took me several years to aquire my processing tools and really enjoy this hobby , I haven’t processeed in a couple of years due to my work schedule,but I have a lot to process now and ready to get to work,I’m looking forward to meeting others that share my passion , I know this is too long lol! Sorry!
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Austin Walton About me A lot of you guys may have seen me before on WaltonsTV. I’ve been working at Walton’s for 10 years now and have been involved in various roles at the company. Right now, I’m the host of WaltonsTV and Meatgistics, plus the Retail Products Manager. I cannot wait to interact with everyone about everything from sausage and jerky making to smoking, grilling, hunting, and more! Location Wichita, Kansas Favorite Meat Snacks Either Snack Sticks or Bratwursts. If I was forced to choose between one of them…I’d choose both! Current Grill/Smoker Jim Bowie Green Mountain Pellet Grill I’ve found this to be the easiest way to grill or smoke on the same unit, while remaining quick and easy. I’m a lazy cook, so having real wood flavor with digital temp controls is right up my alley. Experience Level Mid to High I’ve made countless pounds of sausage and jerky and my job is all about supplying meat processing supplies and equipment. I love everything related to meat processing, smoking, and grilling. My Favorite Walton’s Stuff Brats - Blue Ribbon Bratwurst Seasoning - Hands down my favorite brat seasoning, and it’s Walton’s #1 seller Snack sticks - Bloody Mary Snack Stick Seasoning - A very new flavor that we just recently started selling, but this has quickly become my favorite snack stick Dry Marinade - Cyclops Greek Marinade - Perfect for making a juicy grilled chicken breast Seasoning Shaker - Sundried Tomato Basil - I’ll put this on about anything, but it’s particularly good to add some flavor and flare to pizza Equipment - Walton’s 11lb Sausage Stuffer - Just an all around great piece of equipment and perfect for smaller batches of sausage and I have been using this more than our larger hydraulic stuffer just for the size convenience BBQ Accessory - Non-Stick Grilling Basket - A must have that I use all the time for grilling Apparel - Walton’s Orange Hat - Love wearing this hat, and you won’t ever see me without it
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I’m new here and impressed with the wealth of information. I’ve been smoking meats and making sausage for years. My newest experiment was stuffing venison sticks in a 32mm casing. Fits perfect on a ritz cracker and everyone loves them as appetizers. Woody from Mo.
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Hello to all From Hamilton Ontario and a very Merry Christmas !!
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High I’m the wildbutcher. We do wild game processing. My favorite is jalepeno and cheese summer sausage. We own 2 pk100 smokers they are great
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Experience? I have made venison breakfast sausage and summer sausage a few times but they both turned out very dry. I grill and smoke often and would like to get better at making sausages. Have a lot of venison that I need to process further. Favorite snack or seasoning flavor? I love boudin, snack sticks, jalapeno cheddar smoked links and summer sausage. Smoker? WSM 22.5 & 18.
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Hello community… I am a hunter and fly fisherman… Typically harvest and process 3-4 deer a year between myself and my son as well as the game birds scooped up by my Lab “Reggie” and my Weimaraner “Sadie” Been ordering from Waltons the last year or two and I love the options. Here are a few pictures from the last year to current. Nice to be here, From Montgomery, PA
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Gravydave from the UP of Michigan. Can I use regular bacon cure for making venison bacon.
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Hi, I’m Alison and buying the Marinade Express Vacuum Tumbler for my husbands bday. I was wondering, what spices are used in that? Dry ones, wet marinates or? I’d like to buy something to go with it… Thanks!! Newbe here!!!
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Just really started getting into making more homemade meat products. This place is great lots of info. I really love BBQ and have been smoking meat for years and years. Now onto snack sticks and sausage. Good luck this fall to all the hunters, I will be out in a tree starting this weekend!
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Hello everyone and thanks for the add . My name is Zman and I love to hunt , fish and anything to do with smoking meat Or just cooking and eating in general . I’m a little un educated in the smoked sausage area and will be seeking some advice here and there Plus help others anyway I can . Thanks
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