Jonathon Thanks for confirming that. I suspected that it might be an old image but wanted to verify with the someone who knew for sure.
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Solved clening Equipment
• fishing
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Jonathon Austin On page 50 of the 2023 paper catalog I see images of stuffer tubes. The flat-flangee style stuffer tubes pictured on the right side of page 50 are not shown or listed on page 68 where only cone-flangee stuffer tubes are shown with price and model information.
Does Walton’s carry the flat-flangee style of stuffer tubes pictured on page 50?
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After processing the harvest from our hogs this winter, I am looking into ways to stack trays of sausage for par freezing before vac sealing. This past year we made 50lb of brat links, and about that much in patties. But it was a pain trying to stack them in the freezer to firm them before pulling a vacuum on them. I have a bunch of half sheet pans that I can lay them on but I don’t have a walk in that I can just wheel a pan truck in and come back later.
What are other people’s thoughts? Here is what I am thinking:
Pizza box chair
a568360b-3db7-47b4-baa2-70fc78eebcd5-image.pngRebar chair
d17a06a2-425a-4ba3-b948-edc6168809bf-image.pngor perhaps I need to make a DIY rack insert for my freezer that I can use for processing days.
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Has anyone ever built their own smokehouse and if so could they share how they did it.
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Does anyone have any tips or tricks for using the marinade cycle on the Walton’s or any other chamber vac sealer…can you put casserole pans, jars metal or glass in it or just bags, how much of a vacuum do you pull, how many cycles/minutes, etc…use for things like whole muscle jerky, steaks, infused drinks/oils, or any other uses you can think of…thanks in advance
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I recently purchased an Auber SMD-200B panel mounted PID controller to replace the old one in my home-made upright electric smoker. My old controller was just a basic single probe unit and while it got the job done, it was a very basic and dated unit.
The Auber controller had some features I was curious to check out. First it has two temperature probes one for the cabinet and one for the food. The two probes allows the unit to display both the cabinet temp and the IT of the food.
Second, it has programmable step cooking schedules that can set up to control cabinet temperature steps by either food temperature or time.It can also operate as a basic single function set point controller.
The controller also has a relay output that can control an external smoke generator and turn it on or off at different times during the cook.
After a couple of days of dry runs learning to configure the controller, I can report that it does a really good job of basic temperature control and will hold the temperature in the cabinet to +/- 1 degree. The food probe and temperature probes were both came calibrated and agreed with two of my other thermometers.
One thing I found that did not work was the control relay set point menu. A call to Auber confirmed it is a known firmware issue and they said they would send out a replacement unit with the upgraded firmware. This was something I wanted to use to control my smoke generator, but it looks like I will have to wait a while.
The programming menu is kind of hard to learn but once it is set up, you can just recall up to 8 different cook schedules for different products. Each schedule can have up to 6 temperature/time steps.
I feel like once I get in some more stick-time with programming the unit, it will become easier.Wiring was pretty straight forward and just involved disconnecting and reconnecting wires from the old controller to the new one. I also had to install the new temperature probes for the cabinet and the food.
Probably the hardest part of the installation was enlarging the two panel openings where the unit mounts in my smoker. The old controller fit in a 1/16 DIN opening and the new one fits in a 1/8 DIN opening.
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As stated before I am pretty new to sausage making. I purchased (used but like new) Weston pro 22 grinder. Worked great for a year but a few months ago I noticed over-heating at the base of the auger where it connects at the motor. Took it to get serviced and checked at Westons service center in NC and they said nothing wrong, even after testing it under load for 30 minutes. Get it back and first time using last night after 10 minutes of grinding it started heating again. Disassembled and used my temp gun and got a 167 degree reading at base of auger. Is this remotely normal? Is there anything that I could possibly be doing wrong? I know it is a loaded question but I am at a loss.IMG_4455.jpg
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Does anyone know if there is a way to Lube the gearing on Walton’s #22 Grinder? I got one a little over a year ago and it is overheating badly. In the time it takes to grind 25 pounds of meat the back of the auger gets so hot that you can hear the meat sizzle when I put it down the Shoot. I contacted Customer service and have yet to get a reply from them. So I thought I would post here and see if anyone has any ideas. And yes I freeze the grinder head and the meat is partially frozen when I grind it. It has always warmed up, but it has gotten considerably worse over time.
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Can someone post a picture of their stuffing plunger plate and pressure release valve on the new walton’s electric stuffer…this will be only my second time using it and I think it has a design flaw or maybe I’m just missing something…what is the purpose of the spring on the pressure release valve as there is nothing to restrict it, as it just slides right through the stuffing plate… the valve just slides up and down, while on my horizontal manual suffer the spring is restricted and can be adjusted … on the electric stuffer I have to hold the top nut down manually while the plate is going inside the canister to make sure all of the air gets released…I’m a little confused…thanks in advance
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What is everyone using for equipment covers? I would like a cover for my Waltons 20 lb electric stuffer, 10" slicer, and 50lb meat mixer. I’m currently using kitchen garbage bags but would like something a little better fitting.
Thanks
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Our product specialist and I brought in a sample unit of a cordless vacuum machine. We charged it last night and fully charged it. This jmorning we have begun testing, it has a nice thick seal bar, and the vacuum is within a % or two of the Fresh Seal (the black one with the handle) that we sell. I am testing how many cycles it can run on a single charge. The thought is that it might not be a bad thing for anyone who is going into the backcountry to do some hunts, allowing people to vacuum pack meat in the field, or if you are camping and you have food you want to reseal this would allow that. We think the price point would be similar to the Fresh Seal. It has a 12" bar so it can use 11" bag (dont think a 12" would work) and it states that it does 110-120 bags per charge…that is what I am currently testing cause I dont buy that! So, the good news is I am in the studio running those tests and will be answering posts here for the nest…100 cycles hopefully!
Anyway, let us know if this is something you think would be interesting!
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Unfortunately, the 11lb stuffer didn’t come with a cover. So I am trying to figure out a good way to keep the equipment clean that also looks nice. The easy way would be to just put a nice thick garbage bag over it, but that isn’t very aesthetically pleasing.
I think ideally I’d like to have a restaurant pan transfer cabinet with each item on a pan that can be easily slid out for use, but what do other people do with their bulky machines?
This is the type of transfer cabinet I was thinking
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I designed and 3d printed a plastic block to aid in jerky and snack stick cutting. I screwee In the pictures below I am cutting round hamburger jerky I dehydrated. 3d prints are not food safe, so will need to coat with epoxy or make of solid plastic, but wanted to test it first. It works really good on summer sausage too! It speeds processing up greatly and makes all perfect lengths!
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Below is how many I can cut at once.
20221221_144508.jpgAll nice and uniform.
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20221221_144653.jpgI bought bags that line a 5 gallon bucket. After blotting the excess oil off with a paper towel, I dump it into these bags. I let the jerky cool amd then refrigerate for a day to let the moisture equalize before sealing. Helps get rid of the sharp points that puncture bags.
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I recently got this vacuum sealer during summer sale. I have used it now for about 30 quart bags. Pics above are some buckboard bacon I sliced tonight with the Walton’s 12in slicer, also recommended.
I absolutely would recommend it at this point. Excellent wide 5mm heat seal, totally leakproof. Very fast. Best of all, basically hands free. I used to have to latch my Food Saver closed, then lean a lot of weight on the lid to get it to suck vacuum. This one, I just close the lid with 2 fingers, no latches, just weight of lid. Hit button, it sucks lid closed and vacuums and seals, releases suction when done. REALLY SLICK AND IMPRESSIVE.
Additionally the vacuum is very strong every time, bags are aggressively sucked down around food completely forming around, zero air left.
I am very happy with this purchase. I researched several alternatives in depth, all have 5 star and 1 star reviews. In the end I went with Walton’s because even if I do get a 1 star product some day, as happens, there was no retailer I trusted as much as Walton’s to treat me fairly and satisfy me if any issues arise.
As a side note in that vein, my order of vacuum bags had some punctures due to unwrapped bacon hooks in same box. I’m sure there weren’t very many bags affected. However, Austin and Jonathon both reached out to me and shipped me a complete new order of bags and spices that day. Fantastic customer service.
Like most of you, I talk to a lot of buddies about my BBQ and meat-projects, and I will absolutely be recommending this 12" pro vac sealer with confidence to them.
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I must have had too many adult beverages, or 1 roo many nightcappers as I ordered (and received) the waltons 50 lb meat mixer.
While it will be very useful for large batches of meat, its substantially larger than I had anticipated. I’ll post some pics later today. 🤪
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Just got a couple of new meat lugs to make sure I’ve got enough. I went with the Waltons lugs since they are rated to hold more weight then most of the others I looked at. They seem very sturdy and work well with the Ultrasoure totes and lids that I already have. Very pleased with the color too! Thought I’d post a picture since this color does seem to be shown on the website.
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So I’ve seen Austin & Jon talking about these stuffer flushers and thought what a waste. I usually just scoop out the remaking meat in the elbow and make a patty out of it or manually force it through my stuffer tube. So during Walton’s Thanks Black Monday sale I ordered a few items and I think but I may be wrong Jon put the stuffer flushers on a flash sale. So since I was placing an order what’s one more item, so I ordered the stuffer flushers. Fast forward to this week and I’m making 20 lbs. of H Summer Sausage. I have everything all set, I’m stuffing my casing and reloaded my 11 lb. stuffer with the last of the meat. The piston hits the bottom of the stuffer and I’m like OK let’s see what these orange balls will do. Well much to my surprise and delight these magic orange balls wound up cleaning out the elbow and were sticking out of my stuffing tube. Never again will I question Austin or Jon when they recommend something.
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