Walton's Blog

In this blog, we’ll talk about how you can make juicer meat products at home. You will learn what carrot fiber is and how phosphates are used in meats. We’ve all taken a bite out of a meat snack, a piece of chicken, or other meat, and the meat has been dry and unappetizing. If you want to try and avoid a dry meat product, you can do a couple of things to tweak your process and include additives to help increase the water holding capacity and help us make a juicier final produc …

Smoking meat or fish is an art form that requires patience, skill, and the right equipment. One of the key factors in achieving a successful smoke is maintaining a consistent temperature and humidity level inside the smoker. While there are various methods for adding humidity to a smoker, using a humidity towel is a simple and effective solution. In this blog, we'll explore the importance of humidity in the smoking process and why a Walton's Smoker Soaker is the best option for achieving the …

Walton’s 11 lb Sausage Stuffer is our #1 selling hand crank sausage stuffer. It is a high-quality stainless steel sausage stuffer with 4 different-sized stuffing tubes. Its high and low speeds allow for quick filling and easy stuffing. Its full stainless steel construction allows for easy cleaning and years of service. Its perfect for home meat processors and sausage and jerky makers, but also a great machine for small batch production. window.SHOGUN_IMAGE_V2_ELEMENTS = wind …

Owning a chambered vacuum sealer can revolutionize your food storage game, providing you with a way to extend the shelf life of your food and prevent freezer burn. However, not all chambered vacuum sealers are created equal. Walton's Chamber Vac Sealer stands out as the best on the market due to its powerful suction, durable construction, and user-friendly features. In this blog, we'll explore the benefits of owning a chambered vacuum sealer and why Walton's Chamber Vac Sealer is the top choi …

In this blog post, we will cover the ins and outs of How to Make Turkey Deli Meat. We cover Additives, Grinding, Casings, and the proper smoking schedule. Keep reading for more information on making deli meat! We want to break the meat all the way down, and to do so; we are going to grind the turkey three times. The first time will be through a regular 3/8th plate. This is going to break it down and make it easier on the meat to go through smaller plates. If we tried to go from whole musc …