Meat Processing Equipment & Spaghetti Sauce
Weekly Blog Post - Meat Processing Equipment & Spaghetti Sauce
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 & 204 Bag and Casing Clippers. We are finally getting back to shooting and editing episode of Meatgistics University.
What Projects are we looking ahead at?
We have a lot of fun stuff planned in the new kitchen! We are going to do some tests with how to use an oven to start snack sticks, summer sausages and other smoked product at low temperatures so that we can understand what some of our customers are having to do. We are going to do Tai Pork soon which is the dish that got me interested in cooking!
What’s on our Mind?
Everyone on meatgistics has been posting AMAZING photos recently and I spent a few hours the other day taking them and posting them to our social media accounts (Facebooks, Twitter, and Instagram) so keep your eyes out for your pics in the next few weeks!
Noteworthy Recent Posts
Our little community continues to grow at a steady rate. In the past 7 days we have had;
65 New users
175 New Posts
21 New Topics
@chippewa just one I’d say it’s probably 1/8 in thick…the one we use is a Hobart though
@blackbetty61 (Or anyone). do you just have 1 nylon washer on your auger? Or multiple washers? Mine has nothing now. I am sure it was lost before I got it
You want to get it cooled all the way down before packaging, vacuum packing to prevent condensation from forming. That can cause freezing issues, freezer burn in the future.