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  • RE: Polish sausage help.

    KenfromMI It let me do it this time. Upvotes are just nice ways of telling someone you appreciate what they contributed. Downvotes are very rarely used and are usually based on the Blue vs orange team war that we have going on here. To put it simply I am on @Team-Blue and some guy named Austin is on @Team-Orange we occasionally do something to annoy the other team but it is ALL in the spirit of good fun!

    Also, when you go to a profile you will see something called reputation. That is the total # of the upvotes someone has received.

    posted in User Recipes
  • RE: Jalapeno snack sticks greasy film

    Muxmun Did you use a cure accelerator? Sawdust can be either total fat out, where the fat just renders out totally during the cook or it can the casings from the Encapsulated citric Acid. If it is not cooked at about 130° for at least an hour it wont fully dissolve and gives a weird chalky texture.

    posted in Smoking & Grilling
  • RE: What did everyone cook today?

    Tex_77 Also, that 1st photo with the glowing coals was bad [censored]! Oh come on! I shouldn’t be censored!

    posted in Bragging Board
  • RE: Roll call

    Buckmaster FYI there is an awesome documentary or I don’t even know what to call it, a travel guide or something on Amazon Prime about Idaho…my god what gorgeous country you have up there! Looked it up and it is called Idaho the movie…very catchy

    posted in Roll Call
  • RE: Jalapeno snack sticks greasy film

    WINGMAN01 When they’re done please let us know how it comes out! Cutting back on water might help, I recommend no more than 1.5 quarts per 25 lb batch so that is basically exactly your ratio per lb of meat but backing off a little might help with consistency.

    posted in Smoking & Grilling
  • RE: Polish sausage help.

    KenfromMI It won’t let me upvote your post from some reason but the mushrooms is a good tip for some people. I am not a fan of mushrooms so it wouldn’t work for me though! The boiled quinoa is supposedly used most often in fermented sausage but we will give it a shot in a few. If I am going to spend the time doing fermented then I am going to be adding pork fat!

    posted in User Recipes
  • Sharing stories of home processing

    This is a post for a social media campaign we are doing for a giveaway. We asked people to share a time that they fed their family or friends with something that they harvested and the winner will get the last copy of the “Home Production of Quality Meats and Sausages” that we have at Walton’s. It has been discontinued and as soon as I heard that I went and grabbed the last copy, I considered stashing it away in case my well thumbed copy ever goes missing but I figured it’d be better for someone who really wants this to win it!

    This campaign is from our Instagram page but anyone is welcome to join, just know that the winners story will be featured on our Instagram (maybe FB) stories. Include pics if you have them, if not Londyn or I will come up with an image we feel suits it!

    posted in General
  • RE: Topics for Meatgistics Livestream

    Guys, I’ve got some venison to work with this week. Anyone like or dislike the video of me going over what to do differently with deer vs pork or beef?

    posted in General
  • RE: What did everyone cook today?

    calldoctoday No worries about peoples opinion of that seasoning. It is amazing! I am going to try some of the breading without the marinade…@Tex_77 have you tried that yet?

    posted in Bragging Board