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

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• 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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  P

  Great info…Thanks

• 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.

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  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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  Meat Hacks: How to Link Sausage

  Learn How to Link Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  How to Link Sausage
  So, you’ve gone through all the process of making some fresh sausage, you’ve ground the meat, seasoned it and stuffed it and now you are getting ready to link it. Well if you’ve never done it before we are going to show you how to do it with a few different types of casings and show you three different techniques.

  I am going to go over the most basic way to link them first. Grab your rope by the very end and pinch it down where you want the casing to begin, then with your other hand grab the casing about 5 inches down from that. If you like a little shorter brats then keep it closer or for longer move it a little further down. Now pinch the casing down at that point and start rolling the casing towards yourself with your finger, how many time you will need to spin it depends on how tightly or loosely you stuffed your casings.

  If your casings are popping after just a twist or two then you have overstuffed them. Next, fold the now formed sausage down your rope and start a new pinch where the first one ended, this will help you keep some uniformity to your lengths. Now begin to twist it in the opposite direction as you did the first one. So if you started by twisting your first one towards you then twist the next one away from you. Continue this process until you have made it all the way down your rope. If you are using collagen I like to freeze them at this point before I cut them as this will help the collagen stay in place a little more and you need to freeze them before vac packing them anyway or they will get crushed. If you are using cellulose casings then you need to tie them closed.

  A slightly quicker way to do this is to skip a link. So start as you would above but when you go to move on to the second link, pinch it where the first link ended but then fold it again and pinch it where that link will end, all while still holding that first pinch you made. Now, you twist them in the opposite direction as the first and you will be making two links at the same time. Just continue this down the rope until you are done. This is the method I generally use.

  The third one is a bit advanced but it gives you nice uniform links and it looks pretty impressive. Just like the first two methods make your first link and then fold it over the rope so you second link is the same size. Then pinch this area down and wrap some of the casing at the end of the first link around where you have pinched. Then spin the two links that are now making an oval shape a few times. Next take the rope that is hanging down from the two brats and bring it up to the top of them where the twist is. Pinch this down and then fold it over and through the oval at the twist and then pull the rope through the oval. Now fold the rope down along the oval and pinch it, pull it up and at this point your oval should be hanging below the link you just pinched. Now let the rest of the rope hang down and pinch that where it meats your previous oval, now twist the new oval you have just created and pull the rope up to the top of that where you will pinch it and then fold the rope over and through the oval again, creating your second link. Continue this process until you have done the entire rope.

  So those are the three ways we hand link sausages here, each gives you uniformity which is important for appearance and packaging. Another nice thing about hand linking is if you have under stuffed some casings like I have here you can give it a few extra twists to tighten it up. Remember, an under-stuffed casing is preferable to an overstuffed casing as it is easier to give it a few extra twists than it is to deal with a blow out after your stuffing has been completed!

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  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!

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• Smoking & Grilling

  Improve your smoking & grilling by follow these cooking tips & tricks

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  Meat Hacks: Making Bone Marrow Burgers

  Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

  Meat Hacks

  The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

  I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

  Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

  Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

  Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

  So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

  I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

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  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!

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• 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!

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• 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?