Meatgistics: Can Meat Grinders Grind Bones For Pet Food?


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    Meatgistics: Can Meat Grinders Grind Bones For Pet Food?

    Learn what grinders are suited for grinding some types of animal bones with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Watch the video to see our latest Meat Hack or read more about it here:
    https://meatgistics.waltonsinc.com/topic/213/can-meat-grinders-grind-animal-bones-for-pet-food

    Home Processor Product Spotlight

    Our product spotlight and new items for today are in 2 parts. First up, for our home processors, BBQ enthusiasts, and at-home cooks, we wanted to take a look at our Chicken BeerRoaster Deluxe! Spring is going to be here before you know it, and this fun little toy will help make smoking chickens easy and more delicious than ever. Simply take the unit and add any liquid into the tube, be that your favorite wine, beer, or other fruit or veggie juice. Place a whole chicken on the tube, and add some of your favorite veggies in the pan, add a couple potatoes to the vegetable clips on the side, and smoke a delicious meal all in one and make a delicious and moist whole chicken, either on your grill or in your oven.

    Commercial Processor Product Spotlight

    We are now carrying a new line of stunners, the CASH Special Captive Bolt Stunners, plus the 22 or 25 caliber power loads. Visit waltonsinc.com and look under Equipment and Stunners to find out more and purchase a new stunner today, or send us an email to cs@waltonsinc.com to have a salesman give you a call or email to help you find a new stunner or any other meat processing equipment best suited for your food processing applications.

    Coupons & Savings

    We know you guys like coupons and discounts, so as always, we’ve got a coupon just for you, our YouTube and Meatgistics subscribers and audience to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS43 in your shopping cart at waltonsinc.com to save $10 off any order over $100.

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Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

    read more
  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

    read more
  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

    read more

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