Walton's Blog

In 1996, Mid-Western's supply and equipment line expanded as Don's son, Brett, entered into the industry by joining Don in the purchase of Holly Harned's. They both continued working together and growing Mid-Western until December 2009, when CEO Donald (Don) Walton retired after having worked in the industry for over 20 years. Taking over for his father, Brett Walton became President and CEO in January 2010 and continues to serve in that position today. Mid-Western's founder, Don Walton, …

Steak rubs are a mixture of herbs, spices, and seasonings that are used to enhance the flavor of steaks. When used properly, they can add depth and complexity to the taste of the meat. In addition to enhancing the flavor, steak rubs can also help to tenderize the meat and create a delicious crust on the outside. They are a great way to add flavor to steak without adding extra calories or fat. Overall, using steak rubs can elevate your cooking game and take your steaks to the next level. …

Before grinding, store the meat in a freezer. When you start grinding the meat should be almost or partially frozen. Remember, meat freezes at 27° F to 29° F (not 32°F like water). Consider returning the meat to the freezer for a short period of time between the first and second grind, especially if your meat has been out in the open for longer than anticipated. Though it might take 20 minutes to get it back down to below 30°F this can actually speed up your process as the me …

TextHave you ever had trouble getting the correct amount of seasoning or cure into your meat? Troubleshoot no more! The Walton's 30 ml Auto-Injector is the perfect solution for you! In this blog post we will take a deep dive into the features and benefits of the new Walton's 30 ml Auto-Injector and Walton's Automatic Syringe Injector. Have you ever had trouble getting the correct amount of seasoning or cure into your meat? Troubleshoot no more! The Walton's 30 ml Auto-Injector is the per …

When making any type of meat product, whether it is a cured or fresh sausage, jerky or bratwurst it is very important to ensure that you are avoiding the danger zone, which are temperatures between 41 and 140 F. During any step of the process including grinding, mixing, or stuffing, keeping the temperature of meat as close to 30 F is vital. It will keep your meat safe for consumption and give you a better finished product with a longer shelf-life. window.SHOGUN_IMAGE_ELEMENTS = window. …