Invest in New & High Quality Equipment
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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!
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!