Subcategories

• How To Make.... Meat Recipes
  

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  Up until the time of smoking, you should have the meat at a temperature under 40F, so up to that point it will be at a temp to limit bacteria growth. Once you start smoking, additives like Sure Cure and Encapsulated Citric Acid are going to help control microbial growth and give help you create a safe to eat final product. If you start with a higher temperature, you do risk creating a tough and dry exterior and casing, sometimes known as case hardening. This can be a less safe process for cooking because it creates a tough exterior and prevents the meat and internal temp from rising up to a safe level where bacteria are killed. Case hardening basically makes it hard to fully cook the product up to a safe temp, and it does not allow moisture to escape as easily and in a semi-dried product like snack sticks part of our goal in cooking and creating an edible product is to dry the product out (to an extent, but not as dry as something like jerky). A slow and incremental increase in your smoker temps will help the meat temp rise at a rate that will help prevent case hardening, while still creating a safe and consumable product when finished. Within 2 hours we are setting the smokehouse temp up to a high enough temp to really get the meat up into a temperature range that will begin killing bacteria, and that should be within a sufficient enough time to not be a concern.

  I hope that helps answer your question. If you need anything else, let us know!

• Recipes
  

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

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  Flavor Blasted Stuffed Pork Loin

  Learn how to make this Walton's award winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with!

  Prep Time

  30 Minutes

  Cook Time

  2.5 Hours

  Ingredients

  12-16 oz. of Pork loin
  Artichoke & Jalapeno Cream Cheese
  Garlic Romano Wing Shake
  Bacon
  Butter Flavored Seasoning & Marinade
  Sweet & Sassy Garlic Seasoning

  Utensils Needed

  Flexible Cutting Mats
  Tenderizing Mallet
  Roast Wrap
  Thermometer

  Instructions You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butchers twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature! Process

  First you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes.

  Next you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it is covering all of the ingredients. Next you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more and some want less, with as many tastes as we have going on in this recipe you don’t need to coat it liberally, a light sprinkle is better.

  Then to make sure the stuffed loin does not come unrolled you need to find a way to tie it, you can use butchers twin for this but we found it was much easier to use a Roast Wrap Netting. To use this you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most and the instructions that come with the wrap have an illustration that will make a lot more sense!

  Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210 degrees so it took us about 2 to 2.5 hours for it to cook but you can certainly cooks yours up to 275 if you dont want to wait that long!

  Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Tenderizing Mallet Shop waltonsinc.com for Butter Flavored Seasoning & Marinade Shop waltonsinc.com for Raost Wrap
• Meat Hacks
  

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat Food Preparation & Cleaning Meat Grinding and Mixing Sausage Stuffing Smoking & Grilling Food Packaging Equipment Maintenance Tips & Tricks

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  Learn about the top 5 mistakes made when making homemade snack sticks!

  Hey guys, it’s Jon from Meatgistics and today we are going to show you 5 common mistakes that people make when they are making homemade snack sticks. Snacksticks are a great treat and a fun way to try some great seasonings as long as you are making them correctly! No one wants to put in all the time and effort into making a batch of snack sticks just to have an easily avoidable error ruin your batch! Read this article for the top 5 most common issues people run into when making snack sticks! …#3 will shock you!!!

  #1 You are not using a Binder! The term Binder can be a bit misleading, yes it’s main function is to help the product bind together but it does much more than that. A more accurate description of what it does is increases your margin of error for a few of these steps! For example, how long you mix and grind your meat are extremely important when making snack sticks because you need the correct amount of protein extraction, if you miss it by a little bit then your texture and taste are going to be off, well you can extend that margin of error by adding a low cost binder like carrot fiber! That is not all binders do of course, they also give you more room for error in the smokehouse, make stuffing easier and they increase your final yield, meaning more snack sticks for the family to enjoy! For a few dollars a package adding a binder is a really great way to make sure you are making a better product. Have you ever had your casing separate from your meat during the cooking process? That is probably because you did not get enough protein extraction during the mixing phase and a binder can help with that!

  # 2 You are not using Smoked Meat Stabilizer with wild game. Snack sticks can be made out of almost any meatblock but you can’t treat an all beef or pork snack stick the same as one you are making out of a deer you got last weekend! If you are using any type of wild game like venison, elk, moose, etc. you need to be using smoked meat stabilizer. Smoked Meat Stabilizer is a cure accelerator that helps kill many common bacteria found in meat processing but especially in wild game! This makes your product safer and also helps to preserve the smoked flavor after packaging.

  # 3 Your meat Block is too Lean! if you are making homemade snack sticks you want a fat percentage of 20% or more. The fat acts as a vehicle for the seasoning and coats your mouth and tongue with the taste allowing you to get more of the flavor and allowing it to linger longer. Fat also gives the snack stick a more pleasing texture and prevents it from drying up. Fat gets demonized by a lot of people because they associate the fat we eat with the fat on our bodies. Now, I am not saying you should switch to an all bacon and sausage diet but fat is essential to keeping our bodies running properly and it is going to give you a better all around product.

  # 4 You are cooking your snack sticks too quickly. If you start cooking at a higher temperature, you risk creating a tough and dry exterior and casing, sometimes known as case hardening. This can cause an issue because once the outside of the stick has cooked it will no longer efficiently transfer heat to the center of the stick, leaving you with an overdone exterior and an under-cooked interior. Case hardening basically makes it hard to fully cook the product up to a safe temp, and it does not allow moisture to escape as easily and in a semi-dried product like snack sticks part of our goal is to dry the product out (to an extent, but not as dry as something like jerky). A slow and incremental increase in your smoker temps will help the meat temp rise at a rate that will help prevent case hardening, while still creating a safe and consumable product when finished. Within 2 hours we are setting the smokehouse temp up to a high enough temp to really get the meat up into a temperature range that will begin killing bacteria, and that should be within a sufficient enough time to not be a concern. For more information on this check out our Snack Stick Tutorial which will walk you through the process step by step!

  # 5 You are either over or under stuffing your casings. If you have ever had your casings pop or burst during the cooking process there is a good chance you are overstuffing your casings. If you normally end up with an extremely wrinkly product then their is a good chance you are understuffing your casings. With anything you are going to link like sausages it is better to understuff than to overstuff as you can always twist them a few more times to tighten them up, but you can not do that with a snack stick. It will take some practice but finding the correct stuffing proportions will help you with the appearance of your product and the ease of cooking.

  So there are 5 very common mistakes people make when making snack sticks! If you have questions on what might be causing a specific problem for you leave us a comment and we will get back to you, or you can always follow me on here and send me a private chat if you’d prefer to not post your question so everyone can see it!

  Shop waltonsinc.com for Walton’s Sausage Stuffers Shop waltonsinc.com for Snack Stick Casings Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Meat Additives Shop waltonsinc.com for Grinders
• Seasonings
  

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives Seasoning Blends Spices Custom Blends About Excalibur Seasoning

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  Meat Hacks: How To Make Juicer Meat Products

  Learn how to make juicer meat products, what is carrot fiber, and how phosphates are used in meats with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  How to make juicer meat products?
  We’ve all taken a bite out of a meat snack, a piece of chicken, or other meat, and the meat has been dry and unappetizing. If you want to try and avoid a dry meat product, we can do a couple things to tweak our process and include additives to help increase the water holding capacity and help us make a juicier final product. Two options we will look at today is Phosphates and Carrot Fiber. Sometimes seasoning blends meant to be used as a marinade will already include phosphates. Some additives already include phosphates like the Sure Gel Meat Binder, but it is not always included in other seasoning blends. Always check the ingredient statement on your seasoning to see if it already has phosphates included, or if you can include extra phosphate, as the maximum allowed amount of phosphate in meat products is 2 oz per 25 lb of meat. One of our favorite phosphate included seasoning blends for injecting or marinating meat is our Excalibur Butter Flavored Seasoning & Marinade. It works great on all types of proteins from beef, pork, chicken, or anything else. Using a seasoning like this with phosphates added will really help make one of the best smoked pork loins, brisket, or marinated and grilled chicken breasts that you could imagine. If you are using another seasoning or marinade that doesn’t include phosphates, you can include an additive like our Cold Phosphate, at a rate of 2 oz per 25 lb of meat, to help increase the water holding capacity in any types of meat products. Cold phosphate can be added to most seasoning blends that do not already contain phosphates, and is available in 8 oz or 5 lb packages, and it is also in 50 lb bulk cases if you are a commercial meat processor.

  What are options for meat binders to increase water holding capacity?
  Options for binders that can increase water holding capacity in a variety of sausages would be using our Sure Gel Meat Binder at a rate of 6 oz per 25 lb of meat, or use Carrot Fiber at a rate of 4 oz per 25 lb of meat, or use Soy Protein blend as a rate of 12 oz per 25 lb of meat. All of these are quite acceptable for most varieties of sausages, and smoked and cured meat products.

  How do phosphates work?
  By adding phosphates, what happens in the meat is that we increase the pH level of the meat product and move it further away from the isoelectric pH point of meat, which starts at around 5.2. As the pH moves away from that isoelectric point, the water holding capacity increases because there are more negatives protein charges for the water to bind to. Phosphates also increase the water holding capacity by increasing the space between proteins which allows for more water to enter the meat and be held in the myofibrils, by capillary forces. One last thing that phosphates can help with is in extending shelf life because they have antioxidant properties which can decrease the rate of lipid or fat oxidation in meats.

  Wrap Up
  A few final things to keep in mind is that adding phosphates, carrot fiber, or other binders and additives can increase water holding capacity, but they will not completely correct a bad cooking cycle and overcooking meats. If you marinate chicken and include phosphates, but you cook the chicken to an internal temp of 225 degrees instead of 165, you can still end up cooking out too much water and end up with a dry final product. Instead, couple the inclusion of phosphates, carrot fiber, and binders with cooking meat to the proper temperature, checking it with a meat thermometer, to achieve the best and most consistent results with the moistest, juiciest, and most flavorful product possible. And if you are making and cooking meat products at home, these additives can help you have a juicier final product, but if you are a commercial meat processor it can also increase your profit margins by adding to the overall weight of your meat products.

  To sum things up, if you want to make the moistest and juiciest meat product possible or increase your yields to increase your profit margin on meat products you are selling, make sure your seasoning blend includes an additive that can increase water holding capacity like phosphates, or when injecting seasoning and marinade use and add Cold Phosphate or Sure Gel to your injection solution, and if you are making any type of sausage you can add Carrot Fiber or Sure Gel Binder to increase your water holding capacity as well.

  Carrot Fiber

  Learn more about carrot fiber by visiting the Walton’s Blog, watch the video above, or visit waltonsinc.com
  https://meatgistics.waltonsinc.com/topic/234/meatgistics-carrot-fiber-phosphates-meat-binders
  https://www.waltonsinc.com/carrot-fiber-binder

  Subscribe to WaltonsTV

  Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

  Subscribe to Meatgistics

  Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

  Shop waltonsinc.com for Carrot Fiber Shop waltonsinc.com for Meat Additives Shop waltonsinc.com for Cold Phosphate Shop waltonsinc.com for Sure Gel Binder Shop waltonsinc.com for Soy Protein Blend Subscribe to WaltonsTV on YouTube Shop Meat Additives Shop Carrot Fiber
• Will It BBQ?
  

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  Will it BBQ? Chili!

  In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Chili and letting you know if it will BBQ or not!!

  Prep Time

  1- 2 Hours

  Cook Time

  1 - 2 Hours

  Ingredients

  Killer Chili Seasoning
  Sizzlin Green Chili Sauce
  12 oz Crushed Tomatoes
  12 oz Diced Tomatoes
  1 lb Ground Beef
  1 can Pinto Beans
  1 can Great Northern Beans

  Instructions Put both cans of tomatoes and both cans of beans into a foil pan and place them in the smoker for between 30 minutes and 2 hours at 150 degrees, if you have the time then I would recommend the full two hours as ours picked up a great amount of smoke through this process! While those are in the smoker, brown the ground beef in a pan, no seasoning is needed at this step. Once tomatoes and beans are done in the smoker mix them with the ground beef in a pot, add 1.25 oz of Killer Chili seasoning and 1/4 of a bottle of Sizzlin' Green Chili Sauce for every lb of ground beef you are using. You probably don't want to use your best pots for this recipe as it is going to go onto the grill! I like to add about a half of a package of dry ranch dressing mix, it gives it a nice little zip! We used a GMG Daniel Boone which is a grill/smoker combo, if you have something that will impart smoke as you cook that is preferable. We cooked it for about 2 hours but again you can probably get away with as little as 1 hour without any issues! So, Will it BBQ?

  We were impressed with how much smoke the beans and tomatoes picked up from being in our smoker before going on the grill to cook so we had a good feeling about this before we even tried it but wow this was amazing! The smokiness worked beautifully with the ingredients and it makes you feel like you are eating it by a campfire out on a camping trip! So next time you are looking for something new to BBQ or grill, try our chili recipe!

  Shop Walton’s for Killer Chili Seasoning Shop Walton’s for Sizzlin’ Green Chili Sauce Smoking the Beans/Tomatoes Ugly Pot, Beautiful Chili!!