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Recent Posts

  • Meat Fact Friday - Why Use Pork Fat?

    Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product!

    Cold Fat Cold Meat Why Add Fat

    When making any type of sausage out of leaner cuts we always recommend that you add pork fat. Fat plays a few important roles in sausage making including binding, flavor, and texture, wild game or lean cuts just don’t have enough fat to give you a quality sausage. You can add other types of fats but pork fat does have some characteristics that make it uniquely suited for use in sausage.

    1) Best Creaminess

    First pork has the lowest melting and solidifying temperature of any of the major red meat fat sources. This is part of the reason that it has such a nice creaminess to it, this helps coat the inside of your mouth when you are eating it and allows the flavors from the sausage to linger longer. As you can see here the texture of this pork fat is much different than the beef fat. Now, part of that is the pork is belly fat and the beef is fat I trimmed from the round but the larger portion of it is the general difference between beef and pork fat.

    2) Appearance

    Second Pork Fat is a nice Bright white color making it very appealing in products like Summer Sausage, Pepperoni or Salami where we are really looking for particle definition. Beef fat tends to have a light yellowness to it that just doesn’t pop as well as the pork fat does. The only other red meat fat that I am aware of that is as nice and white is goat and that brings us to another reason, flavor.

    3) Flavor

    Pork fat has a very neutral flavor to it meaning that it won’t interfere with the flavor of your sausage much, if at all. Beef fat tends to have a pretty strong beefy flavor which isn’t necessarily unpleasant but it is strong.

    Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Meat Slicers

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  • Meat Fact Friday - Using Cold Meat

    Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product!

    Cold Meat Cold Meat Using Cold Meat

    When making homemade meat snacks like Jerky, Summer Sausage or Snack Sticks at home it is important that you keep the meat as cold as possible before and during processing. This isn’t only to keep the meat out of the “danger zone” that zone between 40 and 140° F that bacteria will grow most rapidly, though this is important. The other reason is that it is going to make things easier and give you a better-finished product.


    When slicing jerky a cold almost frozen piece of meat will slice much easier, cleaner and more consistent than a warmer piece of meat. It will help prevent the meat from “tailing” where it fails to cut through the back edge of the meat and creates what looks like a tail on the piece of meat that is on the carriage.


    When grinding meat for Sausage you will notice that close to frozen meat will grind much quicker than warm meat. This might be surprising but it is giving the auger a more solid surface to push down the throat of the grinder and towards the plate and knife. This is especially effective on the second grind of meat where we are typically using a plate with smaller holes as well as trying to force already broken down meat towards the plate and knife. Since the meat is in a much softer form at this point it has a tendency to spill back over the auger instead of traveling forward as it should. On a second grind, you can often finish 2 to 3 times faster when your product is ice cold vs when it has just been taken out of the refrigerator


    You will notice a significant difference when you are stuffing your sausage into casings. This happens because as you cool the meat especially the fat, it becomes less sticky. This means it will take less energy to turn the crank and push the meat through the tube and into the casing, not only will it be easier to stuff but your meat will be less likely to cause problems inside the casing as well.

    Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Meat Slicers

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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?

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