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  • RE: Chicken snack sticks

    @bhouin1086 Even with the skin I don’t think you will be much beyond 75%, which is no problem, you don’t need to be. As for the Encapsulated Citric Acid if I were you I would still use it. I shouldn’t even have brought it up but I did a lot of experimenting with low fat (all breast) chicken sausage so that is where I was coming from but you wont have that problem so you should be good!

    posted in Meat Processing
  • RE: Roll Call (Start Here First)

    @deplorablenc1 We’d love to see some pics of your curing chamber set up! Maybe in the Bragging Board section?!

    posted in Roll Call
  • RE: Casing Question

    @scottwaltner I agree, I think that is going to be what your issue was! As always thanks for your help @lamurscrappy!

    posted in Meat Processing
  • RE: How much salt with dry cure?

    @ed_orum As far as I am aware there is no way to make a lower salt dry cured sausage, it plays too important a role in the initial stages. That being said I am going to talk to someone next week and I will see if they have any ideas on how, or if this would be possible!

    Just spitballing here but dipping it in an antimicrobial might help and make sure your meat is clean and your processing area is pristine.

    posted in Meat Processing
  • Cured Sausage Advanced Classes & Seasoning and Additives

    Weekly Blog Post - Cured Sausage Advanced Classes & Seasoning and Additives

    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?

    Meat Processing Equipment 203: Meat Mixers - We go over how to breakdown, clean and reassemble the Weston #20 and #44 lb meat mixers as well as how the paddle style mixer helps you achieve protein extraction.

    Seasoning & Additives 202: High Temp Cheese - A product review of High Temp Cheese as well as some information on when to use what flavor of cheese. In this video, we show the difference in using regular or high temp cheese in your sausage.

    What Projects are we looking ahead at?

    Seasoning & Additives The Science of Cure - Curing of meat has been around for 1,000s of years but it is only in the last hundred or so that we started to really understand it. We will go over what the functions of sure cure are, how they perform those functions and what the dangers and misconceptions of cured meat are.

    What’s on our Mind?

    Meatgistics continues to grow in membership and reach, which is great but we also have been pretty relaxed with guidelines and rules on the site. We don’t want to restrict people too much but we will be coming up with a list of Best Practices on Meatgistics. Two important ones will be, no links to external sites (specifically those of our competitors) and treating everyone with respect. I am sure you can understand why we don’t want people linking to external sites and if we find it we will just the link and possibly the post. The second one has not been an issue for us yet, but as we grow we know has the potential to cause problems. A full list of these best practices will be posted at the bottom of the site for everyone to review once they have been completed.

    Tools To Improve Your Posts

    At the top of the posting page/screen there are a button to allow you to bold text, use Italics

    • Create some lists with the click of a button
    • You can also use strikethrough to show that something was incorrect in your post. You can [Link](waltonsurl here) to products on our site.
    • You can also use Emojis
    • You can upload pictures with the button that looks like a cloud an up arrow in it. One note here, If it is taking ayou a long time to yupload your images, you can use photoshop to change the size or quality of your photo and that might make the uploading time significantly shorter.
      The last button that looks like 4 boxes in a square is to give your post a personalized picture, it will default to your profile pic. An example of this is the W that shows up next to the majority of my posts

    Beyond that though you can also use Markdown
    Markdown is some simple code language you can use to make changes to your posts. Basically, it allows you some of the functionality of HTML without the need to understand it or the risks involved in it. Here is a list of some basic commands that might help you.

    ![alt text](image url) - This will allow you to post a picture that already lives somewhere on the internet, to find the image address you can right click and hit copy image address and then paste it where it says (image url)
    #s Mean something else in Markdown, they control the size of the text that follows, these are also referred to as Headers

    1 Hashtag is the biggest

    2 Is slightly Smaller

    3 Is smaller still

    And so on and so on

    If you want to make a link to a product you simply put the name inside [-] and then the url in between (-). So Habanero Mango Bratwurst

    If you want to go crazy you can create tables like the one directly below this, I also posted the markdown to create that code below the table

    Name Weight $
    Willies 1 lb $
    Cheddarwurst 2 lb $$
    Habanero Mango 2.5 lb $$$


    As you can see you seperate your columns with the vertical line | and on the next line you use : before and after the … to either right, center or left align the column and then just enter your information inside of the | below. It sounds harder than it is!

    For more information you can check out Wikipedia here

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    73 New users
    127 New Posts
    19 New Topics

    posted in Waltons Blog
  • RE: How To Make Homemade Smoked Ham - Recipe

    @Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.

    posted in How To Make.... Meat Recipes
  • RE: Casing Question

    @scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.

    Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?

    posted in Meat Processing
  • RE: Chicken snack sticks

    @Bhouin1086 You will have a lot better results using thighs than breast as the fat content will be a lot higher. I would also recommend that you not using bacon but instead get some pork fat, you can use bacon but I have always had better results with actual pork fat. If you do pork fat then I would use about 22 lb thighs to 3 lb of pure fat, if you stick with your current plan then your fat will be really close to 75/25 which is perfectly fine.

    Since you are using ECA you cannot use Cold Phosphate (since one lowers and one raises the pH) which is what I always do when using chicken, it shouldn’t be too much of a concern though since you are going to be using enough pork to make up for the leanness of chicken.

    Super bind is the right choice for a binder.

    All in all I think you will be good, the only thing I would change is the bacon for pork fat but you shouldnt really have any problems if you stick with bacon!

    posted in Meat Processing
  • RE: Blue ribbon bacon

    @bubba_mcnabb Yikes, it was even in this post, I am losing my mind! Yes, you absolutely can. As long as you aren’t adding salt or cure you can pretty much feel free to add ingredients to bacon cures, as long as you aren’t selling it commercially. The last time I did Bacon I rubbed 5 pepper blend all over the outside and it was delicious!

    posted in Meat Processing

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