Walton's Blog

For beginners, Sausage Making can be a very intimidating process. You have to break down a whole muscle cut, then mix in the seasoning and additives correctly, stuff it into a sausage casing and then cook it, all without making any fatal mistakes. Here is a list of the top 10 mistakes most beginners make when attempting to make any type of sausage. If you can avoid these mistakes you will quickly learn that making a basic fresh sausage is easy, and a cured sausage, like a snack stick, is on …

Did you know many of our favorite deli meats like salami, prosciutto, and capocollo are never cooked? Instead, they’re dry-cured, an ancient preservation method that’s still trusted today. The safety comes not from heat, but from lowering the meat’s pH and carefully controlling temperature and humidity while it dries. The result? A product that’s safe, flavorful, and delicious.   Did you know many of our favorite deli meats like salami, prosciutto …

What's more important to you, saving your hard-earned money or saving your hard-won wild game meat? In this article, we will go over the cost and quality differences between using a chambered vacuum sealer and a chamberless vacuum sealer. Let us help you make the best decision so you can be happy with your purchase from waltons.com     What's more important to you, saving your hard-earned money or saving your hard-won wild game meat? In this article, we will …

When it comes to making great sausage, the casing is just as important as the seasoning or the cut of meat you choose. Casings don’t just hold everything together—they affect texture, bite, appearance, and even shelf life. Today, sausage makers have plenty of options: traditional natural casings made from animal intestines, collagen casings derived from beef skin that has been broken down into a liquid and processed, and newer synthetic varieties designed for consistency and …

Click here to check out our full selection of additives! Why are additives important when making Snacksticks? Making Snack Sticks can feel trickier than something like Bratwurst or Breakfast Sausage. You’re working with a small casing that’s harder to stuff, timing your Sure Cure correctly, mixing the meat just right to achieve the right texture, and preventing fat from rendering out during smoking. It can feel like a lot to manage. The good news? A few key addi …