Wild Game Goodness
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Stuffed, smoked and froze over 200 lbs of wild game goodness this past weekend. Great products espically the pig casings!
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@rmcreath51 Looks awesome and definitely a great way to spend the weekend!
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Looks awsome I am sure you will enjoy the rewards of your hard work for months
to come.
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@Austin how long will the Tubed hog casings stay fresh if kept in original packaging? I opened them and used 1/2 of them, but want to make more. Thanks
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@rmcreath51 If you seal them back up and put them in the fridge, they can last up to a year or so. Just make sure the seal is really good, or double bag them, so you don’t get the smell of casings creeping into the rest of your fridge and food…
If you really need a longer shelf life, you can freeze them, but I typically recommend against freezing casings as you can make them more brittle and prone to breakage the next time you use them.
https://meatgistics.waltonsinc.com/topic/189/natural-casings-101-help-information
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@Austin Perfect. Thank you, we will be using them within the month!
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@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
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@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
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@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
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@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
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@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?
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