Cured Sausage 2nd Level & February Sales & Giveaways
Weekly Blog Post - Cured Sausage 2nd Level & February Sales & Giveaways
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?
Cured Sausage 201 Functions of Fat - In this video, we go over what the proper fat content is for Cured Sausages and why it is so important. We also have some tips for people who are looking to use something to replace the fat.
Cured Sausage 202 Using Encapsulated Citric Acid - This video is all about what ECA does for your Cured Sausage. From its bacteriostatic effects to it’s taste, ECA has a lot of different functions.
Cured Sausage 203 Using Cold Meat - We’ve said it before but in this video, we actually give you some examples and reasons for why chilling your beef or pork is a going to give you the best results.
What Projects are we looking ahead at?
We want to be finished with the Cured Sausage 2nd level classes within the next few weeks.
We are also getting our February Sales and Giveaway video ready, which means we will have a winner of the Broil King Baron 420 Grill in the next week or so! If you want one last chance to enter make sure you visit waltonsinc.com/win and click on the daily bonus button.
What’s on our Mind?
Noteworthy Recent Posts
@mikeihuntr was nice enough to share some photos of his homemade smoker, check out the photos and the post here https://meatgistics.waltonsinc.com/topic/1035/homemade-smoker-first-test-run
@Joe-Hell continues to show his “foodie” bona vides with his post about Salsa Themes here https://meatgistics.waltonsinc.com/topic/1052/mild-medium-or-hot-for-real-this-time
Our little community continues to grow at a steady rate. In the past 7 days we have had;
85 New users
123 New Posts
I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.