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    Austin Walton

    @Austin

    Admin Walton's Employee Team Orange

    VP of Operations at Walton's & host of Meatgistics

    356
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    7542
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    Joined Last Online
    Website www.waltonsinc.com Location 3639 N Comotara St, Wichita, KS 67226 Age 31

    Austin Follow
    PK100 Team Orange Admin Walton's Employee Power User Regular Contributors

    Best posts made by Austin

    • RE: Waltons Shipping Policy

      akdave and I had a good offline conversation about this. We are in the process of adding USPS to our available shipping options. While it is not complete, his feedback was great, and we are working on getting this moved along further. Our original plan was to add extra USPS options earlier this fall, but decided not to as we didn’t want to make a big change in our “busy season”. As we are getting into the first of the year and things will start slowing down, we will make more progress here, and hopefully in a month or so we will have a full implementation. We will get the order for akdave out, and he is going to be one of our guinea pigs on running a few USPS things through. Thanks akdave ! We are glad you spoke up and gave us some feedback, and we hope that it will be a much better and easier process for shipping for you and our other Alaska customers soon!

      If anyone else has other feedback about Meatgistics or Walton’s, please, always feel free to share it. Everything doesn’t always have a quick and easy fix, but we do always appreciate hearing from our customers and we will always try to find ways to make the entire process for everyone easier!

      posted in URGENT 911
      Austin
      Austin
    • RE: Merry Christmas!

      My son got a special Christmas gift this year… I got some toddler Meatgistics shirts made! Almost 2 and he is already in love with Meatgistics!

      If anyone has a 2-5 year old and wants a shirt for them, I should have details on how to get one next week. We will giveaway a number of them.

      PXL_20201225_160446812.jpg

      PXL_20201225_160346823_resize_46.jpg

      posted in Non-Food Related
      Austin
      Austin
    • How To Make Homemade Snack Sticks
      How to Make Homemade Snack Sticks

      How To Make Homemade Snack Sticks

      Learn how to make homemade snack sticks with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below

      What Is A Snack Stick?

      Snack Sticks are a meat snack and semi-dried sausage that are stuffed into a small diameter casing. Typically a collagen casing is used, but it is also acceptable to use natural casings or even make skinless snack sticks. Most snack sticks have a low pH from around 4.5 to 5.2, which is what gives them that familiar tangy flavor and is what helps aid in shelf stability. Another aid for shelf stability is a low water activity, which means binding water in the meat snacks to make it unavailable to support microbial growth. Water activity is not something that can be measured by a home meat processor, but we still set up our process and thermal processing to attempt to achieve a lower water activity. Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will change the overall taste and mouthfeel of your product.

      Meat Block

      25lb 80/20 beef trim 1

      Additives

      1 package Excalibur Snack Stick Seasoning
      1oz Sure Cure 2
      6oz Sure Gel Meat Binder 3
      4oz Encapsulated Citric Acid 4
      2 to 3 lb High Temperature Cheese
      19mm Collagen Casings
      1 Quart Ice Cold Water 5

      How to Make Homemade Snack Sticks Meat Grinding

      Process

      Start the initial grind with a 3/8in (10mm) grinder plate, then grind a second time through a 1/8in (3mm) grinder plate. Always use a sharp grinder knife and plate. This will help you retain a better particle definition, color, and help prevent any smearing of the meat. If you cannot easily distinguish the lean from the fat when grinding, then it may be time for a new grinder plate and knife.

      Meat Mixing

      Using a meat mixer is preferred to hand mixing when making snack sticks. We need to make sure we get a lot of protein extraction, and that is a bit more difficult to achieve in hand mixing but still a possibility to do if you don’t have an actual meat mixer. We are going to want to mix for about 8 minutes, and we’ll want to reverse the direction of the mixing paddles every 1 minute. When you start the mixer, just start adding all the ingredients, except the Encapsulated Citric Acid and High Temp Cheese. These last two ingredients can be added in the last 45-60 seconds of the cycle, or just long enough to evenly disperse. Over mixing Encapsulated Citric Acid could lead to breaking the encapsulate and over mixing the cheese can lead to smearing and loss of shape.

      How to Make Homemade Snack Sticks Sausage Stuffing

      Sausage Stuffing

      Avoid creating air pockets when you load your sausage stuffer and begin stuffing until the casings are full with a smooth exterior. We will stuff into as long of ropes as we can, and then we’ll cut them to length when we actually hang on smoke sticks in the smokehouse.

      Thermal Processing

      For information on adding humidity to your smoke schedule go HERE
      Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the snack sticks. A simple cooking schedule you can follow is here:
      125F for 1 hour
      140F for 1 hour
      155F for 2 hours
      175F until internal meat temp of 160F

      Cooling

      To help set the casing to the meat and also prevent wrinkling we need to shower the snack sticks when they are done cooking or put them in an ice water bath. It should only take around 10 minutes to get the temperature to drop down. Then, we’ll let them set out for about 1 hour before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.

      Homemade Snack Sticks Meat Snacks

      Wrap up

      It’s easy to get the basics on making snack sticks, but practice does make perfect. Walton’s has everything you need (except the meat) to make great snack sticks, plus we have the knowledge to help you perfect your own process. If you have any questions or need help in your process, please share your questions or comments below.

      Notes

      • Using a binder like Carrot Fiber, or Soy Protein Blend will not change how much water you put into your product.
      • Place a small pan of water in the bottom of smokehouse during the entire cooking cycle to help increase humidity
        If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 125F, just start as low as possible and slowly increase the temperature over time

      FootNotes

      1. Or use 18 lb wild game meat and 7 lb pork fat or beef fat, though beef fat will have different texture and taste (Return to text)
      2. Sure Cure packet is included with seasoning (Return to text)
      3. Instead of Sure Gel also try 4 oz of Carrot Fiber (Return to text)
      4. If you do not use a cure accelerator like Encapsulated Citric Acid or Smoked Meat Stabilizer, then after it has been stuffed into its casing hold in a refrigerator for approximately 12 hours or overnight (Return to text)
      5. For Home Processors 2 Qts Will Make Stuffing Easier (Return to text)

      Watch WaltonsTV: How To Make Snack Sticks

      Shop waltonsinc.com for Snack Stick Seasonings

      Shop waltonsinc.com for Sausage Stuffers

      Shop waltonsinc.com for Meat Grinders

      posted in How To Make.... Meat Recipes
      Austin
      Austin
    • RE: Come see us at Pheasant Fest for FREE!

      Here is the national Pheasant Fest Banquet! This is incredible. We’ve been to a hundred+ of the local banquets, but the national is insane! Anyone who loves hunting birds, or even other wild game, you have to put the PF and QF national show on your list to visit someday. This week has been incredible!

      PSX_20200215_203433.jpg

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

      This is the king of all dinners…!
      Jonathon will not approve, but I love this!
      My wife is working 3rd shift tonight, so I get to do what I want… And that means pizza! Cook a Totino’s on the Presto Pizzazz, and it is to die for. I love meat, but give me my pizza and I’ll crumble!

      If anyone likes frozen pizza out there, upvote this post!!!

      PSX_20200616_221403.jpg

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      posted in Bragging Board
      Austin
      Austin
    • RE: What did everyone cook today?

      Tex_77

      Haha! I totally forgot about that. I was going to post it, but forgot.

      This is what I was talking about. I thought it was hilarious. Hopefully others find it amusing as well.

      The radar from a storm overnight looked just like a cowboy ribeye to me!
      f82aa96a-799f-4edf-86b9-3a1a84d27efc-image.png

      posted in Bragging Board
      Austin
      Austin
    • How To Make Homemade Sausage & Brats - Recipe
      How to Make Homemade Sausage and Brats Recipe

      How To Make Homemade Sausage, Bratwursts, Italian Sausage or Breakfast Sausage

      Learn how to make #homemade #sausage and #bratwursts with Walton's and Meatgistics. Watch the #video, read the guide, and then post your questions or comments below.

      What Is Fresh Sausage?

      Fresh sausage can include sausages like bratwursts, Italian style sausage, chorizo, breakfast sausage, and other related sausages. They can be packaged into collagen casings, natural hog casings, natural sheep casings, or even in bulk by using meat bags.

      Meat Block

      25lb 70/30 pork trim (or 25lb untrimmed pork butt)
      If using Venison or another lean wild game ad 18 lb of venison and 7 lb of pork or beef fat

      Additives

      1 package Excalibur Sausage Seasoning
      2 to 3 lb High Temperature Cheese (optional)
      30mm Fresh Collagen Casings or 32/35mm Natural Hog Casings
      16oz (1 pint) Ice Cold Water (optional, to help make stuffing and seasoning dispersion easier)

      How to Make Homemade Sausage Grinding Recipe

      Process

      Grind the meat twice using a 3/16in grinder plate. You may grind once, mix in your seasoning, and then grind a second time, or you can do all your grinding and then proceed to meat mixing.

      Meat Mixing

      You can choose to either hand mix or use an actual meat mixer. Either method will be completely fine as we are just mixing long enough to get a good dispersion of seasoning, and we don’t want to get a lot of protein extraction (where the meat is sticky) like when making a cured sausage.

      Sausage Stuffing

      Simply load your sausage stuffer, while avoiding creating any air pockets in the canister, and begin to stuff in the casings or meat bags of your choice, until the casings are full with a smooth exterior. Stuff into as long of ropes as you can, and then cut them to length or twist link once done.

      Cooking

      If you are cooking these on a grill cook them over medium heat (around 350-375°F) until the internal temperature is 160°
      If you are cooking in an oven bake at 350° until internal temperature is 160°

      Making Homemade Bratwursts Stuffing

      Wrap up

      Fresh sausage is one of the quickest and easiest meat snacks to begin making at home. All you need is the seasoning, ground meat, and a sausage stuffer to get started. Over time you can add additional equipment, supplies, and products to make things easier, or expand your process by purchasing a meat grinder to grind your own meat.

      Other Notes

      Add 1 pint (16oz) of water per 25lb of meat to help make sausage stuffing easier, and to help make mixing easier and quicker for dispersing seasoning evenly throughout the meat mixture.

      Watch WaltonsTV: How To Make Fresh Sausage

      Shop waltonsinc.com for Bratwurst Seasonings

      Shop waltonsinc.com for Sausage Casings

      Shop waltonsinc.com for Meat Grinders

      Shop waltonsinc.com for Sausage Stuffers

      posted in How To Make.... Meat Recipes
      Austin
      Austin
    • RE: Merry Christmas!

      Merry Christmas everyone!
      Merry Christmas to @Team-Orange and I guess even @Team-Blue !!!

      posted in Non-Food Related
      Austin
      Austin
    • RE: Waltons Shipping Policy

      akdave
      I can get something figured out here. We just changed shipping software recently and can ship USPS now, but we have not turned it live for anything.
      I’ll get it taken care of and update the website so you can place an order. I would give you a quote, but I don’t seem to find a cart for you at waltonsinc.com, but I may not be looking at the right user either. If you want, send me your email address you are logged in as on waltonsinc.com and I’ll make sure it is good to go.

      posted in URGENT 911
      Austin
      Austin

    Latest posts made by Austin

    • RE: Even More New Features For Meatgistics!

      blackbetty61 sorry, it is not. I had some free time to get the Android app done, but then everything went crazy and I haven’t had a single moment to get back to the iOS app. I imagine I won’t get to it for another month. Probably right after our new website for waltonsinc.com goes live.

      posted in Waltons Blog
      Austin
      Austin
    • RE: Site is Broke Again

      Fat_Bob I’m out of the office today, but I’ll see if I can track down things on our end tommorow. Unless Jonathon can see what is going on. Well get some sort of info back to you soon though.

      posted in Non-Food Related
      Austin
      Austin
    • RE: Meatgistics Shirts Giveaway for Kids

      Here is a list of all who submitted a request. “Confirmed” means I have that size and you will get it shipped out next week. “Backordered” means we don’t have any available in that size anymore. When we get more, those with a “Backordered” will have the first chance at getting a shirt from the new batch. Once we get more in, I’ll share more details on how to get one of those.

      gChart - 3T - Confirmed
      nyankez - 5T - Confirmed
      hunter43 - 2T - Backordered
      Tex_77 - 5T - Backordered
      Kyle Weynand - 5T - Backordered
      John Belvedere - 4T - Confirmed
      Mike Sample - 4T - Confirmed
      conman - 4T - Confirmed
      Mark S - 5T/4T - Backordered
      PapaSop - 2T x2 - Backordered
      sharb - 3T - Backordered
      Kyle Weynand - 4T - Backordered
      BJ Anderton - 2T - Backordered
      Chef - 4T - Backordered
      Ted Frodyma - 3T - Backordered

      posted in Non-Food Related
      Austin
      Austin
    • RE: Meatgistics Shirts Giveaway for Kids

      Thanks to everyone who responded so quickly. I only have 5 left right now, so the first 5 that responded will get the last of this batch. I will not be able to send them out until next Wednesday, but they will be on their way next week. Jonathon is working on getting some new apparel and more of the toddler shirts, so once we have more, we’ll try to do something special again.

      If you were one of the first 5 to respond with a size we have left, I will either grab your address from our backend system, or if we don’t have it, I’ll send you a private chat and request your address there.

      posted in Non-Food Related
      Austin
      Austin
    • RE: New Mixer

      badfire2625 That is awesome! Looking pretty sharp in the t-shirts!

      posted in General
      Austin
      Austin
    • Meatgistics Shirts Giveaway for Kids

      The first people to respond to this topic and tell me what size you want will get a free t-shirt sent to you, while supplies last.

      I only have a few shirts, so it will be first come first served.

      Only 1 t-shirt per user. If we don’t have enough people respond, I will open it up for multiple per user.

      Here are the sizes and quantity up for grabs:
      3T - 1
      4T - 3
      5/6 - 1

      If they go quickly, I will consider adding more and keeping them in stock like our adult sizes.

      Here is my son wearing one!

      PXL_20201225_160446812.jpg

      PXL_20201225_160346823_resize_46.jpg

      posted in Non-Food Related
      Austin
      Austin
    • RE: How To Make Homemade Sausage & Brats - Recipe

      kansas63 that is correct.

      posted in How To Make.... Meat Recipes
      Austin
      Austin
    • RE: What did everyone cook today?

      gChart That is scary. I normally am not one to think many people look like each other, but that picture make us look very similar. If we ever get a Meatgistics Meat Up planned it would be fun to get you involved and do a parody video as me or something! Lol!

      posted in Bragging Board
      Austin
      Austin
    • RE: Egg Sausage

      Chef I love that idea! I want to try it with chorizo and beans. Make a chorizo eggs and beans sausage! In theory, I think it would work, but I’ll have to do a bit of checking.

      posted in Meat Processing
      Austin
      Austin
    • RE: Encapsulated Lactic Acid

      Miket482000 I’ll get you more details on Monday. ELA is not as common as ECA. It has a “smoother” acidity. That’s the best way I can think to describe it right now. I’ll look at pricing and quantities and see what we can do to get an option for everyone in a small batch.

      posted in Meat Processing
      Austin
      Austin