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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  @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.
• Recipes

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

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  @sstory We’re looking at mid to upper 40’s and a chance of rain…every weather is BBQ weather!
• 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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  Reverse Sear vs. Sous Vide Learn about Reverse Searing and Sous Videing with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. Reverse Sear vs. Sous Vide We decided to see which method gives you a more perfectly cooked steak, Reverse Sear or Sous Vide Cooking. We are going to rate these on taste, tenderness and appearance and let you know which was our favorite. Sous Vide Method - We vacuum sealed a Waygu steak that set our Sous Vide Cooker at 125° and let it sit there for 2 hours. Then we are going to pull it out and sear both sides on our grill that we will get as hot as we can. Reverse Sear Method - We set our grill at 225° and put our steak on until it was an internal temperature of around 120°, then we are going to take it off the grill and loosely cover it in foil for 5 minutes while the grill gets to max temperature and then sear it for a few minutes a side. Taste - The taste was exactly the same for each method. This was expected, there wasn’t going to be any identifiable taste difference as we were cooking them to the same temp, using the same seasoning and it was the same cut and type of steak. So this was a tie. Tenderness - They were both really nice and tender, you aren’t going to go wrong with either of these. However, the Sous Vide method was so tender I could have cut it with the plastic fork if I had wanted too. The Sous Vide won this round. Appearance - This was a resounding win for the Reverse Sear method in my mind. The sous vide one took longer to get any bark on it and even when it did it didn’t have a nice firm crust, it was mushier. Once you cut them open the Sous Vide was perfectly pink all the way through where the Reverse Sear had a centimeter or so of darker meat down into the pink. So the winner, in my opinion, was the reverse sear method! I just liked the appearance more and anyone can do it, it doesn’t require any special equipment, just either a grill or an oven and a cast iron pan and you are capable of cooking the perfect steak! 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 Ultimate Steak and Roast Rub Shop waltonsinc.com for VacMaster SV1 Sous Vide Immersion Circulator Subscribe to WaltonsTV on YouTube Walton's 12 in Meat Slicer Walton's 8.7 in Meat Slicer
• Seasonings

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

  Additives

  Spices

  About Excalibur

  Sauces
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  @Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry. Oh, and what tye of sausage were you making?
• Will It BBQ?

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

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  Will it BBQ? Beef Heart! 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 Beef Heart and letting you know if it will BBQ or not! Prep Time 30 Minutes Cook Time 10 Minutes Ingredients 1 Beef Heart Desired Vegetables Cyclops Greek (or other marinade) Utensils Needed Wooden Skewers Non-Stick Mesh Basket Vacuum Sealer Vacuum Bags Instructions The beef heart should already be "butterflied" for you so you do not need to do that. I'd highly recommend you try to remove the membrane from the inside of the heart first, if you do not then this will become VERY chewy after cooking. There is most likely a good amount of hard fat on attached to the outside of your heart, remove all of this as it will not cook well with the method we are using. Slice the heart very thin, this is a strong muscle and can be tough. Chop your vegetables and add them, the heart and your seasoning to a vacuum bag and vacuum seal it and let it marinate overnight. So, Will it BBQ? I think it absolsutely will BBQ, that opinion was not shared by all of my coworkers though, some liked it, some didn’t and some were cowards and wouldn’t even try it! We did this just because it was Valentine’s Day, we didn’t really have any urge to go out and eat a heart but I have to say I will absolutely be doing this again! The taste was good, it wasn’t as good as regular beef, pork or chicken kabobs BUT Organ Meat has a lot of nutrients that are important to maintain your health and since I don’t enjoy liver this is a great way for me to get them! Shop Walton’s for Marinades