Walton's Blog

The new year is a great time to set some goals to "meat" for the upcoming year. If you are a deer hunter you probably just finished processing your deer meat into snack sticks, jerky or whatever you like to make, and it is a good time to look at the year ahead. We can look back at any mistakes or challenges we faced in the previous year and come up with ways to improve. So, without further ado here are some goals to work toward in the coming year!   { …

Getting started with home meat processing can be incredibly rewarding, but it also comes with a learning curve. Many beginners make common mistakes that can affect food safety, quality, and even waste a lot of hard-earned meat. The good news is that most of these errors are easy to avoid once you know what to watch for. In this post, we’ll break down the most common beginner mistakes and show you how to set yourself up for success from the start.   { …

Think of smoke as an invisible spice rack that also carries heat, chemistry, and can either perfect or ruin your meat! The wood you choose decides what notes land on the tongue, how fast they arrive, and how intense that flavor is. Smoking the wrong piece of meat on the wrong wood for the wrong amount of time can cause your masterpiece of BBQ to become inedible!   Think of smoke as an invisible spice rack that also carries heat and chemistry, and can either perfect or ruin your …

One of the questions we get all the time is what seasoning works best with my Deer, Elk, Moose, Bear, or other wild game. It makes perfect sense to ask this, given our extensive experience with these seasonings, but it is a tricky question to answer, as tastes vary significantly from person to person. However, below is a list of the seasonings we recommend the most to people based on the protein. You will notice that, specifically with Elk and Moose, we chose milder seasonings. This is becau …

If you process your own meat, you already know that we can sometimes be a particular, even odd group of people. We have strong opinions on things that the average grocery shopper hasn't even heard of (is Encapsulated Citric Acid a cure accelerator or not?) and we take pride on the amount of blood on our hands while making sausage or jerky! You know the pain of seeing an experiment with your hard earned wild gameo   If you process your own meat, you already know that we can somet …