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
@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.