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  • Squid and Octopus, Vacuum Packing
    Squid and Octopus

    Weekly Blog Post - Octopus and Squid, Vacuum Packing

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.

    What Projects are we looking ahead at?

    We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!

    What’s on our Mind?

    Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.

    New Products

    22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.

    posted in Waltons Blog
  • RE: pulled pork

    @bob-s-meatgistics That’s up to you, either way will work. The main thing I would think about is how long the pork butt is going to take you to get to 190° in your smoker vs your oven with both set to 220°? If they are both gas or electric then I don’t really see a benefit to moving it, if your smoker is wood and you don’t want to monitor the temperature and keep adding wood for the entire time then I can see doing it. The meat won’t be picking up any more smoke towards the end anyway so there really isn’t much of a benefit by finishing it up in the smoker. Both ways will still give you a nice bark as long as it is left for a sufficient amount of time in the smoker first.

    Now, if you are planning on running your oven hotter than 220°, then it will cook faster than in the smoker at 220°. You could also wrap it after the internal temp gets above 160° and it will get to 220° faster.

    posted in Smoking & Grilling
  • RE: Stages of Smoking with Collagen

    @pinkfreud What collagen casings are you using, fresh, smoked or clear? How are you smoking it, are you hanging it or are you putting it on a smoke screen? Where are you getting your collagen from, different manufacturers have different quality product!

    posted in Meat Processing
  • RE: How to Make Tender Jerky At Home

    @marctrejo I fold a piece in half before the cook cycle starts and then I place a probe thermometer in between the slices. It’s the closest you can get as trying to stick a probe into pieces of jerky that are already that thin and about to get thinner is near impossible!

    posted in How To Make.... Meat Recipes
  • RE: High temp cheese

    @Robert-Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less.

    The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form.

    Let me know if you need anything else!

    posted in General
  • RE: How to Make Tender Jerky At Home

    @maxmeats Glad you found us and are getting good information from our page.

    Yes, the humidity definitely will help and a pan of water is better than nothing!

    I’ve never done Celery Juice Powder for a cure, probably something I should discuss with our food scientist here and then do a video on!

    As for how to make it less tacky, I tried lightly dusting it with cornstarch to see if that worked, don’t do that, it did not work out well! The best thing I have found was a vacuum tumbler for a longer period of time than normal jerky and when laying it out you need to take a little extra care to make sure none of your pieces have depressions in the side facing up. If they do you will end up with an almost puddle-like area of the cure-seasoning-sugar mix. I ended up vacuum tumbling this for almost twice as long as I did regular jerky.

    We worked with Excalibur and had them remake Walton’s Bold Jerky with increased sugar, we just got the seasoning and will be making a test batch shortly, I will let you know how that goes!

    You could use phosphates in jerky, I never have though. I would be careful with usage levels as it would be pretty easy to dry too much out of it and you would be left with a soapy flavored coating on the outside of the jerky, no very appetizing!

    posted in How To Make.... Meat Recipes
  • RE: Ringed Bologna

    @Forkinpork No problem, glad we could help and I do remember that post and I’m glad you are giving our seasonings a try!

    posted in General
  • RE: New user question.

    @colomeatcutter I am assuming that when you are slicing the pressure you are applying to the carriage is moving the carriage down and making the gap, and therefore your slices, larger? I tried pushing the carriage down (or back depending on how you are orientated) and the carriage does not force the plate back. However, when I pressed directly on the plate I was able to make it move without turning the knob, it wasn’t easy but I could see how it would widen the gap over the course of slicing. It took a considerable amount of force though, more than I would think should be used to hold your meat in place.

    The gauge plate has to be able to slide back somewhat, without that the way they have set this slicer up would not work. The only way I found to prevent it from moving backward was to use one hand to hold the knob in place.

    Can you explain exactly what is happening in a little more detail? Maybe I have misunderstood the issue or am missing something that some extra information could help with.

    posted in General

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