• 1
  • 1
  • 1
  • 1
  • 1
  • 1

Active Users


Recent 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 Pro Series Grinder Weston 44 lb Mixer Weston Meat Mixer

    read more
  • Meatgistics: 5 Tips to Grind like a Pro

    Learn how to Grind 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 Grind Like a Pro at Home?
    One of the things we wanted to do when we started Meatgistics and WaltonsTV was to try to help you at home make as good of a product as possible. We talk to a lot of professional processors who do this for a living and we have a lot of people in this building who have a lifetime of experience in the processing business. I wanted to take some time to share some simple things that the pros do that you can apply to your home processing to give you the best finished product possible. The three main things that home processors use in making their products are grinding, mixing and stuffing so we are going to give you some tips on all of those.

    Today we are going to focus on grinding and I’ve got 5 good pointers for you.

    1 Heat is Your Enemy
    Through the grinding process heat is your enemy, you want to do everything you can to keep everything as cold as possible. Commercial processors will put their entire grinder in a walk in cooler, this is probably not possible for you at home but you can put your grinder head and auger in the freezer before you grind to keep the heat down.

    2 Keep Things Chilled
    Along the same lines you should leave your meat in the cooler until just before you start to grind, the colder your meat is the better. Even if it has a few ice crystals it will grind a lot faster and easier than a warmed up product will.

    3 Sharp Plates and Knives
    Commercial processors also make sure that their plates and knives are in good shape before grinding. You can do the same by holding your plate up and look across the surface, if you see any waves or a groove along the side where the knife has eaten away the surface then use a difference plate and knife. If you don’t have a different plate order one for your next grind. Do the same with your knife, make sure the edges are sharp, if you use a dull knife it is going to smear and heat your product.

    4 Check for Damage
    Plates and knives can crack and once they do it creates all sorts of problems, visually inspect both before you use them. Tap the side of the plate if it rings like a bell then it is good, if you hear a thunk or chunk then you might have a fault in it somewhere and it shouldn’t be used.

    5 White Oil on Everything
    There is a reason we sell a lot of white oil to commercial processors, they use it to lubricate everything. We say it all the time but it’s worth repeating, oil your plates and knives before you start your grinder. If you do not lubricate them you are going to have metal on metal which will create friction and friction causes heat which will damage your product and remember, heat is the enemy during this stage.

    We will be back in a later video showing you some things you can do to mix like a pro.

    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 Automatic Rapid Patty Maker Patty Attachment Weston 44 lb Mixer Weston Meat Mixer

    read more
  • Meat Hacks: The Importance of Protein Extraction.

    Learn about the importance of protein extraction when making a snack stick or other cured sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Why is mixing correctly so important for snack sticks?
    One of the most common issues home processors have with snack sticks and cured sausages is not getting enough protein extraction during mixing. Protein extraction allows the seasoning, water, meat and the fat to all bind together by breaking down the protein in the meat. If you do not have a mixer and are relying on your hands to not only mix the seasoning with the meat but also get enough protein extraction you are going to have a difficult time.

    You will know when you have enough protein extraction when the meat is sticky or tacky to the point where when I pull it apart, the meat stretches as it is already binding together, if it pulls apart cleanly you are going to have to keep mixing. There is no real set time for how long to mix for, there are too many variables including the age, type and living conditions of the animal you are processing. Salt also plays a key role in protein extraction, this is one of many good reasons to use Excalibur’s seasonings, they have ensured that each mix has the correct amount of salt, vs some random recipe you found online.

    Check out the video for some tips on when you have enough protein extraction and for common issues that not getting enough protein extraction can cause.

    If you have an issue with your snack sticks that you would like us some help in figuring out leave a detailed post in our community section and we will try to recreate your issue and give you some tips to fix it!

    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 17mm Smoked Collagen for Snack Sticks Meat Mixers Weston Meat Mixers

    read more

Recent Topics

10
Online

4.5k
Users

1.0k
Topics

4.3k
Posts