Walton's Blog

High Temp Cheese is a natural cheese product that is produced in a special way to give it a higher melting point than cheese would usually have. This is done to prevent the cheese from melting, then leaking out of your sausage and creating cavities where the cheese was before the cooking began. Since this cheese will resist melting well above normal internal temperature for sausage cooking when you bite or cut into your sausage the diced cheese will still be there, in the same form, with the …

  Which should you choose for Fresh Sausage? When making any fresh sausage such as a bratwurst, Italian, or breakfast sausage one of the first decisions you will have to make is what type of casings you want to go for. This blog post will go over the advantages, and disadvantages of each option to help you make the right decision for you. Which should you choose for Fresh Sausage? When making any fresh sausage such as a bratwurst, Italian, or breakfast sausage one of the first decisions …

What is Summer Sausage?  Well, depending on where you are in the country, or where you come from you might expect a different flavor and texturte. In Wisconsin most people wouldn't trully consider it summer sausage without some form of pH reduction to provide a tangy flavor and increase the shelf-life. In other places a tangy flavor is seen as a defect and they want more of mild seasoning profile allowing the meat and cheese to be the main focus. One thing all summer sausages have in co …

Make the best homemade snack sticks with Walton's and Meatgistics using this advanced recipe! In this process we will go over all the little tips and tricks we know to help you make professional quality snack sticks using your Walton's home processing equipment. All the tips and tricks listed here will not make an enormous difference individually but when added up, they will go a long way to setting your snack sticks apart from the ones your buddies make once a year out of their deer! Make …

If you have ever made snack sticks, summer sausage, smoked sausage, bacon, hams or really any BBQ you have most likely run into "the stall". This a common term for the stage of thermal processing where your meats internal temperature either slows or stops increasing. This can be an incredibly frustrating part of the cooking process and unless you know what is happening and why you might make the mistake of increasing your smokers temperature to try to get past it. If you have ever made snack …