Walton's Blog

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. …

Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that is stuffed into a variety of different sized casings. Bratwursts range in sizes from 28mm to 35mm. Casings of 30mm or 32mm are the most common. Natural hog casings and collagen casings are the most popular. These same casings can be used for Italian sauages and many other fresh sausages as well. What Is a Bratwurst? Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that …

The Meatgistics Podcast recently had the chance to sit down with the CEO of a new planned 8,000 head a day processing plant in South Dakota. What makes this even more interesting is that Western Legacy Development Corporation is not associated with "the big 4" in anyway. The big 4 companies in meat processing are Tyson, JBS, Cargill and National Beef, and they currently own about 85% of the market. The plant is being funded by Kingsburry and Associates and would make it the single largest bee …