Walton's Blog

The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter. The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter. TextThe primary ingredient in each seasoning is salt. Sa …

If you've gone shopping lately you've probably noticed your grocery bill has been a bit higher than it normally is. Don't worry you're not alone! Grocery prices have jumped up 13.5% since August, according to the most recent data from the Bureau of Labor Statistics. Egg prices have risen almost 40%, and milk and bread have jumped 16 and 17 percent. The cost of chicken has grown to 16% while your fruits and veggies are up more than 9%. window.SHOGUN_IMAGE_ELEMENTS = window.SHOGUN_IMAG …

The debate continues over the ideal method for cooking and drying jerky. Different ways include cooking in an oven, using a dehydrator, or using a smoker. There are benifits to each method but depending on the equipment you have there are various elements you can control to get the best result. One important factor in cooking jerky is the ability to control and measure the relative humidity. However this requires a smokehouse, so the focus will be on how to create tender jerky in an oven. …

The first piece of equipment needed to begin making sausage is a meat grinder. There are several different sizes of grinders, from a Walton's #8 Kitchen Grinder for simple home processing, to the Walton's #32 Meat Grinder for the more experienced processor who wants to make bigger batches. Making sausage requires a whole muscle cut of meat, such as an untrimmed pork butt. The lean-to-fat ratio of 70/30 of pork butt is ideal for sausage making. First, debone and cut the pork butt into small e …

In this blog, we will go over a few of Walton's frequently asked meat processing questions. For any questions, you might have that don't get answered in this post check out our Meatgistics Trouble Shooting Document for more issues and solutions. If you have a suggestion or comment let us know so we can make changes and additions to our FAQ document.In this blog, we will go over a few of Walton's frequently asked meat processing questions. For any questions, you might have that don't ge …