Meatgistics: Stop Crushing Vacuum Sealed Foods


  • Admin

    Meatgistics: Stop Crushing Vacuum Sealed Foods

    Learn how to keep fresh sausage from being crushed and flattened when vacuum sealing, plus, save 15% on your next order with coupon code MEATGISTICS49. 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/229/stop-crushing-vacuum-sealed-foods

    Product Spotlight

    Our product spotlight for today is… Vacuum Pouches! At waltonsinc.com we have over 100 varieties of vacuum sealing bags and accessories available and in stock for same day shipment. We’ve also have some of the best pricing available on vacuum pouches. If you are a home user, and using a Weston, ARY, or FoodSaver non-chambered vacuum sealer at home, there are 100 count packages of 8x12 quart bags for the everyday low price of $17.99. Or if you are a commercial user and you are using a larger chambered vacuum sealer or commercial sized vacuum sealer, our Walton’s vacuum sealer bags come in 8 different varieties, plus dozen of sizes. With a standard 8 x 12 bag, in cases of 1,000, they can be as low as $47.40 per case with quantity discounts. Be sure and check out the Packaging and Vacuum Pouches section at waltonsinc.com for a huge selection of vacuum sealer bags, at some incredible prices.

    Coupons & Savings

    Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you 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 15% off any order. (up to $100 discount and not valid on sale items)

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Vacuum Sealer Bags

    Shop waltonsinc.com for Vacuum Sealers

    Subscribe to WaltonsTV on YouTube


    Shop Vacuum Pouches

    Walton's Vacuum Sealing Bags and Pouches

    Shop Vacuum Sealers

    Vacuum Sealers from ARY, Weston, and Promarks




Recent Posts

  • D

    My summer sausage is sticking to the casings

    read more
  • @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!

    read more
  • @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!

    read more
  • @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!

    read more
  • @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!

    read more
  • @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?

    read more

Recent Topics

Popular Topics

13
Online

1.9k
Users

652
Topics

2.1k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.