Subcategories

• Harvesting Meat

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

  1
  Topics
  1
  Posts

  

  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

  5
  Topics
  19
  Posts

  A

  @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

  6
  Topics
  6
  Posts

  

  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

  6
  Topics
  12
  Posts

  

  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

  13
  Topics
  23
  Posts

  

  Meat Fact Friday Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product! Meat Fact Friday - Different Cooking Temperatures Why do you need to cook a sausage or other ground product up to 160° for food safety but you can order or cook a steak to medium rare and not get sick? The answer lies in two parts. First, only a very small amount of bacteria or other harmful microorganisms live inside the muscle of red meat. The vast majority of it will live on the outside of the meat where it has been exposed to the environment and contaminated. So, when we get the internal temp of the meat to 145, as the USDA recommends, we know the temperature of the outside of the meat is far higher than 160° and has killed off anything living on the surface. When making sausage you grind up the meat and by doing so you introduce the bacteria that WAS just on the outside of the meat to all of the meat. Even though you are going to reform it into a product that has a clear outside and inside the damage has already been done. At that point we recommend you cook to 160° which is the point of instant lethality. Best Cooking Practices for Sausage Since we need to cook the sausage product to a higher internal temperature we need to be more careful with how we cook it to prevent the fat from rendering out of the meat and leaving you with a dry and crumbly product. We do this with a combination of Protein Extraction careful cooking/smoking schedules that start within 20° F of what the animal lived at and then increasing the temperature in stages. Doing this will prevent case hardening which is where the outside of your sausage either cooks or dries too quickly and it will not efficiently transfer heat to the center of the sausage. Click the link for more information on cooking Cured Sausagge. Shop waltonsinc.com for Thermometers Shop waltonsinc.com for Smokers
• Food Packaging

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

  4
  Topics
  4
  Posts

  

  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

  1
  Topics
  1
  Posts
  No new posts.
• Maintenance

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

  4
  Topics
  4
  Posts

  

  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

  6
  Topics
  16
  Posts

  

  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?