Walton's Blog

Order your Peppery Au Jus Jerky Seasoning Today! Choosing the Right Meat When choosing a cut of meat for jerky, there are a few important factors to keep in mind. The first is low intramuscular fat. Fat inside the muscle is nearly impossible to trim away, and since fat doesn’t dehydrate like lean meat, it can cause spoilage. Best cuts for jerky: Eye of Round – Very low fat, lower cost, and excellent texture. Flank Steak &n …

Now Available at waltons.com! The Rustic French Onion & the Mac Attack Bratwurst Seasonings are two of Walton's most innovative and tasty sausage seasonings, and we have them just in time for Deer Season! { "__shgImageV3Elements": { "uuid": "s-37284c0d-5fd0-48d1-acb3-79ea05de3340" } } Walton's Mac Attack & French Onion Bratwursts Walton's knows that there is comfort food and then there is COMFORT FOOD, and Mac Attack Brat …

Walton's Major Maple Pork Sausage Seasoning is one of our all-time favorite breakfast sausage seasonings! Loaded with maple flavor and scent, it also has a great pancake taste to it, so give you, or your family a breakfast fully loaded with flavor with ease! Major Maple is the perfect sausage seasoning for those looking to make the most flavorful breakfast sausage of their lives! Think pancake syrup meets savory sausage, all wrapped in a classic PSS flavor profile. It’s perfect for Li …

Drying and curing meat is one of the oldest ways to preserve and prepare food.  That means jerky has been around for thousands of years!  Made from low-fat content pieces of meat, jerky is processed, seasoned, cured, and then cooked or dried, and it's easy to make your own.  Let's start your journey with Walton's introduction to jerky making. If you're making whole-muscle jerky, you will want to cut all your meat to a uniform thickness so it cooks and dries evenly. While you c …

Drying and curing meat is one of the oldest ways to preserve and prepare food.  That means jerky has been around for thousands of years!  Made from low-fat content pieces of meat, jerky is processed, seasoned, cured, and then cooked or dried, and it's easy to make your own.  Let's start your journey with Walton's introduction to jerky making. If you're making whole-muscle jerky, you will want to cut all your meat to a uniform thickness so it cooks and dries evenly. While you c …