Invest in New & High Quality Equipment


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    WaltonsTV: Invest in Equipment

    Meat Hacks: Invest in New & High Quality Meat Processing Equipment

    Watch the full video below, read the highlights here, and then post your comments or questions below.

    Invest in New & High Quality Meat Processing Equipment

    First of all, don’t take this as just a sale pitch. While Walton’s would love you to buy all new equipment from us each year, this is really meant to help you make better meat snacks and produce a higher quality product. Newer equipment and higher quality equipment does make a HUGE difference in meat processing. We hear from people all the time that are using a 30-40 year old meat grinder, and they seem proud of the fact that they’ve made it last that long, and while it might be impressive that it is still running that long, we can almost guarantee it is no longer producing a high quality product. The head and auger on an old grinder like that will no longer fit correctly after extended years of use. Grinder parts, plus all other meat processing equipment parts do wear out over time. Worn out parts will cause a lower quality meat grind and a sub-par final product. Other people may be using a meat grinder at home that is simply an attachment for a kitchen stand mixer and while it does work in grinding meat, it is very poor at producing a high quality grind and is very inefficient at grinding as well. Another key point in meat grinding is to keep a sharp plate and knife, plus always use the same grinder plate and knife together can really be helpful. Another related point relates to whether you should use a meat grinder to stuff sausage. Meat grinders can be used as a sausage stuffer, but buying a true and dedicated sausage stuffer can really help make a more consistently stuffed sausage. Grinders will typically “smear” meat as you try to stuff sausage into casings and overwork the meat which leads to a loss of color and particle definition. So actually using a sausage stuffer is preferred over just stuffing from a meat grinder. Lastly, looking at meat mixing, you can hand mix many meat products but when you are trying to make a cured sausage that needs a lot of protein extraction is is hard to get an adequate mix by only hand mixing. Investing in a quality meat mixer can really help in your protein extraction (and thus your binding and consistency in your final product) plus reduce the amount of time you spend in your mixing cycle.

    So make sure you are taking care of your equipment, following maintenance schedules, and investing in new equipment and parts, to make the highest quality meat products!

    Shop waltonsinc.com for Meat Grinders

    Shop waltonsinc.com for Grinder Plates & Knives

    Shop waltonsinc.com for Meat Mixers

    Shop waltonsinc.com for Sausage Stuffers


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  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

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  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

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  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

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  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

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