So, you might have noticed Austin and I have not been on Meatgistics for a few days. That is because we were furiously working behind the scenes to get the new version of waltons.com (waltonsinc.com still works but as of now we are waltons.com!) and hoping to launch it today. Sadly, we had a few issues with payment processing so we are not going live today. Austin and I are looking at next Tuesday now so we can have everything perfect for it. If the payment processing gets fixed early enough today we MIGHT go live tomorrow, but in all likelihood, we will hold off until Tuesday.

Couple of new features of the new waltons.com will be A) you can use multiple coupons sometimes, 2 10% off coupons wont work, butif we have a free shirt or hat coupon and you want to use that with your 10% off you will be able to do so. B) infinite shopping lists. This means you could potentially create all the shopping lists you want for the entire year and then just go through and place the order as needed. C) Better connection to videos and meatgistics content. I am sure there are others but I need to get back and work on getting it live!

Well well well, here we are, not even in July and it looks like we are going to FINALLY beat a date and have our Vacuum Sealers, Vac Bags, Tables, Tenderizers, Scales, Lugs and Hog Ring Ring Pliers here! I am going to grab one of each as soon as they come in and start playing with them. I am fairly sure I can talk Austin into doing a live stream with me to celebrate and show them off at waltonsinc.com/live!

Here is the basics
PapaSop 2 vac sealers, 1 chambered 1 non chambered (another model coming later)
Hog Ring Pliers with comfortable handles and does a good job closing bags
Scale will weigh up to 600 lb and I think it has 2 modes, one for under 5 lb and one for over
3 different tenderizing things. 1 attaches to your grinder, 1 is a stand alone unit and 1 is a motor for that unit
2 different meat lugs, one larger and one smaller
Stainless Steel work tables
and then a bunch of different size bags!
Christmas in July!

Don’t you just hate it when someone goes from using 1 to two in the same document?!

pretty chunky for a small pond in kansas in march

Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

Hey guys, we have created https://www.waltonsinc.com/more/waltons-events to have a calendar here of upcoming events for Walton’s/Meatgistics. I am working on how to get it to be a link at the top similar to Conversion Chart and Livestream but I am struggling on that. Might need to wait for Austin to get back for that one. But as of now it is showing bi-weekly Meatgistics Livestreams, Monthly Walton’s Livestreams and Podcast schedules. We will eventually fill in the calendar event with more information on the upcoming events but for now they are all just place holders.

Holy cow, best pheasant I’ve ever done

I want to point out something pretty awesome (at least in my mind) that happened. We now have more Meatgistics Users than we have Instagram or Twitter followers! Still down to the FBs but I will tell you this. 1 Meatgistics member is worth a whole lot more to me/us than a social media follower, so thanks guys!

Guys, just pointing out that I am deleting the @davidwang account. I don’t want to get into other companies using Meatgistics as a way to sell their products to our customers. Sales between you guys of used equipment is 100% fine though!

Hey guys, we are going to open up a new feature we have been working on to everyone, it is called “link mentions” and it allows you to link to almost anything on waltonsinc.com without going and finding the link. To do it you just enter the straight vertical line “|” and then start typing the name of the product. Like, if I wanted to link to Willies I would type | and then I would start typing Willies and it will show up as you start typing, just select it and then it will insert the link. I have included a screen shot below.
A few things to know:

1. not all products have been added yet but I believe all seasonings have been
2. this only works for links to waltonsinc.com
3. it is CASE sensitive. You won’t see them unless you enter the first letter as a capital.
4. Enjoy!
   

My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.

1. Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
2. In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
3. Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
4. Remove the steaks and tent them under tin foil and set aside
5. Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
6. Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!

Grimpuppy I would have said either the one you went with Smokehouse BBQ Seasoning and Rub or the Texas Style Rump Rub looks awesome, remember to shake some more on after you pull it for that nice last zip!

https://www.backcountryhunters.org/make_the_best_sausage

Something we are doing to help BHA out on October 20th. If you are gonna be in the area and want to learn how to make sausage (lets be honest, you all already are more advanced than what I will be going over) or just have some fun stop on by!

Join Kansas BHA Chair Kurt Ratzlaff and Jon Tremblay from Waltons as we discuss how to make the best sausage you have ever made. We’ll discuss making everything from fresh sausage to snack sticks to summer sausage. And we’ll actually be making and sampling various sausages with venison, beef and pork. Learn the ins and outs of using those different kinds of meat to make your sausage.

This will absolutely be an interactive event, so bring your questions, and get answers! Seating will be limited to 50 attendees so that everyone can participate in the discussion. Make sure to RSVP as soon as possible!

WHEN
October 20, 2021 at 5:00pm - 9pm
WHERE
Waltons
3639 N Comotara St
Wichita, KS 67226
United States
Google map and directions
CONTACT
Kurt Ratzlaff · ratzlaff.kurt.w@gmail.com

Also, we want to know how many steaks a week people eat. Am I the weird one for eating it 2-3 times a week?

Just for anyone who is thinking of a “bounty” program, you can’t convince me that this wouldn’t happen here as well https://en.wikipedia.org/wiki/Perverse_incentive

Okay guys, this is the one where you need to post any updated guesses for the competition on how many users we will have on 12/31/2021. Guesses on The Contest Post will only count if you do NOT post on this one. So, if you want to update your guess just post on this thread. Make sense? No? Good!

What we talked about:

Listen as Jon and Austin discuss how they feel about a truly raw diet, their take on the meat wheel, and is there anything we wouldn’t add to a sausage? All of this and other meat news right now on the Meatgisitcs Podcast. This one’s a cakewalk so press play, listen along, and prepare to become hungry!

Meatgistics Podcast: Raw Diet

Thanks JohnG5

bubba_mcnabb Good looking sticks! Yeah, the Hab BBQ is up there as a favorite, great flavor and even with the sweetness you can still eat a lot of them before you get sick of the flavor!

Nope, it IS today, an email will go out shortly! We have many different things to discuss and yes, the pepperoni will be shown for sure. kyle it is a REAL struggle to not just come in any time I have a thought on something to try!

They rode in the back of the truck in the lug!