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
Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P
@Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.