Subcategories

• Harvesting Meat

  Find out some of the best ways to improve your butchering and wild game harvesting

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  Benefits Of Using Deer & Wild Game Rinse

  Learn why using Deer & Wild Game rinse can improve your meat processing with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.

  What Is Deer & Wild Game Rinse?

  This special blend of additives from Excalibur Seasoning is designed to protect and assist in limiting bacteria growth on your wild game before you can get your meat processed either at home or by your local butcher. It is used as a carcass spray, mixed at a ratio of 8 oz per 1 gallon of water. Simply mix and dissolve the additive in water and spray on the carcass both inside and outside, especially concentrating on the wound area.

  How Does Deer & Wild Game Rinse Work?

  It works by lowering the pH of the meat, stopping bacteria reproduction, and inhibiting mold growth. It also prevents browning caused by oxidation. Since this product is a very low cost item and it helps produce a much safer and higher quality meat product, every hunter ought to have this in their hunting gear for all their wild game processing.

  What Is In Deer & Wild Game Rinse?

  Ingredients: Salt, Citric Acid, Sodium Benzoate, Maltodextrin, Potassium Sorbate, Sodium Bisulfite. Contains Sulfites

  Shop waltonsinc.com for Deer & Wild Game Rinse Shop waltonsinc.com for Spray Bottles Shop waltonsinc.com for Meat Additives
• Food Preparation & Cleaning

  Learn about quick tips and tricks to improve your meat processing skills for everything from sausage and jerky to BBQ and grilling

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  @revid You really need to get the internal temp up to 160 degrees for food safety. In the future if you have that problem I’d transfer them to the oven to finish them off to make sure you get that internal temp up where it needs to be. That 160 degree temp is where you kill off the harmful

• Meat Grinding and Mixing

  Learn about tips and tricks to improve your meat grinding and mixing and what can make meat grinding and mixing better and easier

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  Meat Hacks: Mix Like a Pro at Home

  Learn how to Mix Like a Pro with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  How can I Mix Like a Pro at Home?
  A few weeks ago we showed you guys some tips on how you could take some of the things that commercial processors do when grinding meat and adapt them for use at home. We are continuing our effort to help you guys make the best homemade product possible so today we have some tips for you on meat mixing.

  1 Protein Extraction is the Key
  When mixing large batches of Summer Sausage, Snack Sticks or any other product that requires protein extraction a commercial processor is going to use a large commercial mixer and the paddles on the mixer creates mechanical energy that will break down the proteins in the meat and allow them to bind together with the fat, water, additives and seasonings. While you don’t have a large commercial style mixer you can use home mixer to get the same results, either the 20 or 44 lb Weston mixers will work for your purposes, the 44 lb mixer even hooks up to the #22 and larger Weston pro series grinders and does the work for you. You will also want to use both the forward and reverse on your mixer in about equal amounts to make sure the seasoning is mixing in as thoroughly as possible. You know when you have enough protein extraction when you pick up a handful of it and try to pull it apart and it stretches before breaking.

  2 Use a Binder
  Almost all commercial processors are using some sort of binder when mixing their meat for a cured product. It helps with protein extraction and it increases the final yield by keeping more of the water bound up in the product. The next time you plan on making summer sausages or snack sticks add some sure gel or carrot fiber, it will make protein extraction easier and give you a better consistency.

  3 Use the Correct Amount of Excalibur Seasonings
  Commercial processors are also using seasonings with the correct amount of salt in them and salt plays a key part in protein extraction. This is another reason why we always recommend you use Excalibur Seasonings, they have already calculated all of this out. Your home recipe is not going to be as accurate.

  4 Add Ingredients in the Correct Order
  Make sure you mix in special ingredients like Cheeses or any Encapsulated products last. Mixing too early can smear the cheese or break the casing on an encapsulated product which can cause the encapsulated ingredient to start working too soon in your product.

  5 Keep Things Cold
  Many commercial processors with do their mixing in a cool room which helps keep the heat down. If you have a room large enough for you and your mixer then by all means do that but since most of you don’t have that ability. So, after you grind your meat put it in a freezer for 30 minutes or so to cool it back down after grinding.

  We will be back in a later video showing you some things you can do to stuff like the pros.

  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 Grinders Shop waltonsinc.com for Plates and Knives Subscribe to WaltonsTV on YouTube Weston #22 Pro Series Grinder Weston 44 lb Mixer
• Sausage Stuffing

  Explore the world of sausage stuffing and how to make the best sausages from fresh sausage to cured and smoked sausage

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  Hey everyone, it was pointed out to me here that I said to not go below 21mm on smoked collagen. I should note that this is a good rule of thumb for beginners, people who have made sticks a few times and are comfortable with stuffing should feel free to use smaller sizes. I, myself usually use 19mm as it stuffs a lot easier than smaller sizes. Maybe I will do a video where I time stuffing a certain amount of meat in 21mm, 19mm and either 17 or 16mm casings to show the difference? Thanks to @mtnjim for pointing this out!

• Smoking & Grilling

  Improve your smoking & grilling by follow these cooking 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
• Food Packaging

  Learn about the best ways to package meat and food products, what options are available, plus other tips and tricks

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  Meat Hacks: The importance of properly packaging your Snack Sticks.

  Learn about the importance of properly packaging your Snack Sticks with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  The importance of properly packaging your Snack Sticks
  When made correctly Snack Sticks can be a near shelf stable product. One important factor in how long your snack sticks will keep is making sure they are dry when they get packaged. Any moisture that is trapped inside the bags can cause mold to grow which will destroy your product, so make sure that your snack sticks have been dried before you package them.

  Another thing you want to make sure of before packaging your snack sticks is that they are cool, a warm snack stick, even if the outside is dry, will cause moisture to build up on the inside of the bag which will end up causing the same issue as packaging a wet snack stick.

  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 Snack Stick Seasonings Shop waltonsinc.com for Stuffers Subscribe to WaltonsTV on YouTube Smoked Collagen Chambered Vacuum Bags
• Equipment

  Learn about what types of equipment is best suited for different applications in food processing

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• Maintenance

  Learn about tips and tricks for maintaining your meat processing equipment, knives, and other supplies

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  Meat Hacks: Replacing a Gearbox for Walton's Stuffer

  Learn how to replace a gearbox for a Walton's Stuffer with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  Learn how to replace a gearbox for a Walton’s Stuffer?
  The first thing you are going to do is remove the canister from the base. Then you are going to unscrew the piston from the arm. Now you want to unscrew the four screws on the bottom of the housing and remove that plate. Next you remove the arm through the bottom of the gear housing, once it is cranked all the way down it should come out fairly easily if you pull it towards the back of the machine. Next you want to unscrew the 4 screws the side without the handle, these are metric bolts so you will want to use 14mm socket or wrench. You want to remove the bolts on the side without the handle, before you unscrew the two bolts on the side with the handle you will want to hold the gear box from the bottom, it normally will not fall out by itself but better safe than sorry. Now you pull the gear housing down and away from the side with the handle, the housing should come out fairly simply.

  To replace this you will put the new gearbox in the same way you took the old one out but only loosely tighten the bolts back down to make it easier to make any adjustments later. Put the screws back in on the side and the bottom of the housing and then put the arm back up through the bottom. Now you want to check a few things before you go any further. You want the two small attachments for the handle to be as evenly centered in their holes as possible, if they are out of whack this can cause some grinding between the gears and the arm. So once your holes are centered check to make sure your arms is coming out the top in the center of that hole as well. If not loosen the bolts further and make adjustments by pushing or pulling the bolts that the crank attaches to until everything is centered. Now tighten everything back down and you are good to get back to making sausages!

  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! Thanks for watching Meatgistics. I’m Jonathon with WaltonTV and I’ll see you guys next time!

  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 Sausage Stuffers Shop waltonsinc.com for Collagen Casings Subscribe to WaltonsTV on YouTube Weston Rapid Forming Patty Attachment Walton's Stuffer Parts
• Tips & Tricks

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

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  That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.

  If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.

  So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.

  Anyone else have any suggestions?