Walton's RU-vid is a video resource for meat recipes, product reviews, and other tips & tricks for meat processing and outdoor smoking & grilling. Experience Walton's so you can achieve the best sausage, jerky, summer sausage, and other smoked meat snacks.
Walton's is a family business dedicated to serving the meat processing industry for commercial meat processors, home meat processors, wild game hunters, and BBQ enthusiasts.
For even more information and how-to information, plus recipes and instructions on making jerky, snack sticks, bratwursts, and other meat snacks, visit our online community and learning center at meatgistics.waltons.com
Just imagine having all that delivered at once! I feel like a kid in a candy store. I'm thinking a meat grinder would be the best place to begin. Then the meat mixer followed by the sausage stuffer.
Recently started looking for a new hobby and came across Walton's website. Blew me away with how in depth that site goes for anything but the meat like they say. Then I found this RU-vid channel and yeah I found my new home. John explains everything so clearly and fully on everything Waltons'. Told my wife here is my Christmas list: Quick patty maker, Sausage stuffer, Vacuum sealer and casings. Thank you for providing this channel.
Thanks for joining us and welcome aboard! If you're not already a member, join the community over at meatgistics.com! There, you'll find everything from recipes, how-to guides, and great discussions if you ever have a question or just want to show off your latest project.
How about just growing your own food in your own garden. What a hobby. What a connection to nature. Why do you have to go ruining a perfect day by shooting guns or arrows in the forest? Grill your own food. Be a real man.
Kangaroos quite a bit richer and more savory I found than beef, although in my experience it has basically the same texture. It is a lot more energy dense than beef is and quite a bit less fatty. But if you guys really want to have some fun go eat snake, nothing will really test your mettle quite like eating some snake meat.
We use non fst dry milk as a binder instead of sure gel. It is also super important to keep the meat and the equipment really cold. This helps with the bind when salt is added, and keeps the meat from smearing and fatting out.
Interesting comment. I would assume they use a preservative such as nitrates. But god forbid they made it natural. Jesus. This generation judges everyone for everything
My mom like always makes me beef sticks with meat. But we've made homemade today. And she put like call of dutycolor flower and that's pretty nice. I love that.
I enjoy and have learned a lot from your videos. What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks
