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• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  Seasonings and Additives

  Fresh Sausage

  Cured Sausage

  Jerky

  Sausage Casings

  Deli Meats

  Smoked Meats

  Cured Whole Muscle Meats

  Specialty Sausage

  Meat Processing Equipment
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  Deli Meat: 202 Additives For Homemade Deli Meats Attend this Intermediate-level class from Meatgistics University by watching the video, reading the article and post any questions you have! Phosphates In Deli Meats 103 we went over some common additives that are used in commercially processed Deli Meats, most of them are harmless and are aimed at increasing the freshness of the meat, the shelf life, taste and appearance. However, most of these items are not things you are going to have in your home, or have easy access to. However, there are a few additives that are easily available and will give you a nice reformed deli meat that can be sliced almost as thin as a true deli. It doesn’t matter if you are making homemade deli meats or buying it from the store, some sort of phosphates will almost certainly be present. The phosphates raise the pH of the meat and allow it to hold more water. Commercial processors do this because a) water is much cheaper than meat and b) consumers want cuts of meat that are juicier. We recommend you use Cold Phosphate as this will dissolve easier in cold water than some other types. An important note on phosphates is that if you are injecting it you need to mix this in first so it can suspend in the water. I’d recommend you add phosphates to any deli meat you are making but it is especially important when making low fat deli cuts. Binders Binders, especially in low fat cuts, are going to be very key here when making a reformed cut of deli meat. Without it you will have a hard time getting everything to stick together tight enough to let you slice it deli thin without it crumbling. Carrot Fiber isn’t a traditional binder but it holds 26 times it’s weight in water so it can help with a juiciness, if you are going to use carrot fiber, like I do in future videos, is to use it in conjunction with cold phosphate. Super Bind is going to give you carrot fiber and potato starch, so you get the best of the carrot fiber plus the potato starch forms a gel at the same temp as the meat really starts to expel water. The only problem with this is that in a homemade deli you are going to have some voids in your meat. Having no voids with a hand crank stuffer is extremely difficult and those voids will be filled with this gel. It can be very unappealing. Sure Gel or Soy protein blend can also be good choices. Sodium Lactate Sodium Lactate is used by commercial processors to extend the shelf-life of meat products. It is sometimes used as a powder but is most often used in its liquid form. It increases the shelf life of meat products by regulating the pH of food and reduces the effects of bacteria spoilage. In its liquid form you would use it at a rate of 1.5% of your meat block, so for a 25 lb batch you would use .375 of a lb. As we sell it in gallons you can see that it would last you a long time. Sodium Nitrite & Sure Cure Another option for deli meat can be using sodium nitrite or sure cure. We’ve talked about it exhaustively in the past but using nitrite helps fight botulism spores. Its important to use when smoking meat as you are often creating the perfect environment for the growth of botulism and other bad microorganisms. It can also assist in increasing the shelf life of the meat and preserving the color and flavor. Watch WaltonsTV: Deli Meat: 202 Additives For Homemade Deli Meats Shop waltonsinc.com for Additives Shop waltonsinc.com for Cold Phosphate - Sodium Phosphate Shop waltonsinc.com for Sodium Lactate
• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  Roll Call

  Bragging Board

  Meat Processing

  Smoking & Grilling

  General

  URGENT 911
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  @Jonathon I’m grilling lamb chops, pork chops, flat iron and three different kinds of sausage tonight. Also having a salad. I think this job is going to work out just fine!
• Waltons Blog

  Updates, recipes, new videos, how-to info and more directly from Walton’s. We are constantly adding new info so check back weekly or subscribe to be notified of new content.

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  @Parksider I’m down! Maybe my invite was lost in the mail?
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

  Recipes

  Meat Hacks

  Seasonings

  Will It BBQ?
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  @Jonathon Sure thing! I do need to get active with Instagram as I plan out a blog. I’ll start on that tomorrow! My ‘diet’ lunch includes a few cucumber slices with avocado dip, pepperoncini, home smoked Colby Jack, salami and chorizo almonds.