How To Make Juicer Meat Products


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    Meat Hacks: How To Make Juicer Meat Products

    Learn how to make juicer meat products, what is carrot fiber, and how phosphates are used in meats with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    How to make juicer meat products?
    We’ve all taken a bite out of a meat snack, a piece of chicken, or other meat, and the meat has been dry and unappetizing. If you want to try and avoid a dry meat product, we can do a couple things to tweak our process and include additives to help increase the water holding capacity and help us make a juicier final product. Two options we will look at today is Phosphates and Carrot Fiber. Sometimes seasoning blends meant to be used as a marinade will already include phosphates. Some additives already include phosphates like the Sure Gel Meat Binder, but it is not always included in other seasoning blends. Always check the ingredient statement on your seasoning to see if it already has phosphates included, or if you can include extra phosphate, as the maximum allowed amount of phosphate in meat products is 2 oz per 25 lb of meat. One of our favorite phosphate included seasoning blends for injecting or marinating meat is our Excalibur Butter Flavored Seasoning & Marinade. It works great on all types of proteins from beef, pork, chicken, or anything else. Using a seasoning like this with phosphates added will really help make one of the best smoked pork loins, brisket, or marinated and grilled chicken breasts that you could imagine. If you are using another seasoning or marinade that doesn’t include phosphates, you can include an additive like our Cold Phosphate, at a rate of 2 oz per 25 lb of meat, to help increase the water holding capacity in any types of meat products. Cold phosphate can be added to most seasoning blends that do not already contain phosphates, and is available in 8 oz or 5 lb packages, and it is also in 50 lb bulk cases if you are a commercial meat processor.

    What are options for meat binders to increase water holding capacity?
    Options for binders that can increase water holding capacity in a variety of sausages would be using our Sure Gel Meat Binder at a rate of 6 oz per 25 lb of meat, or use Carrot Fiber at a rate of 4 oz per 25 lb of meat, or use Soy Protein blend as a rate of 12 oz per 25 lb of meat. All of these are quite acceptable for most varieties of sausages, and smoked and cured meat products.

    How do phosphates work?
    By adding phosphates, what happens in the meat is that we increase the pH level of the meat product and move it further away from the isoelectric pH point of meat, which starts at around 5.2. As the pH moves away from that isoelectric point, the water holding capacity increases because there are more negatives protein charges for the water to bind to. Phosphates also increase the water holding capacity by increasing the space between proteins which allows for more water to enter the meat and be held in the myofibrils, by capillary forces. One last thing that phosphates can help with is in extending shelf life because they have antioxidant properties which can decrease the rate of lipid or fat oxidation in meats.

    Wrap Up
    A few final things to keep in mind is that adding phosphates, carrot fiber, or other binders and additives can increase water holding capacity, but they will not completely correct a bad cooking cycle and overcooking meats. If you marinate chicken and include phosphates, but you cook the chicken to an internal temp of 225 degrees instead of 165, you can still end up cooking out too much water and end up with a dry final product. Instead, couple the inclusion of phosphates, carrot fiber, and binders with cooking meat to the proper temperature, checking it with a meat thermometer, to achieve the best and most consistent results with the moistest, juiciest, and most flavorful product possible. And if you are making and cooking meat products at home, these additives can help you have a juicier final product, but if you are a commercial meat processor it can also increase your profit margins by adding to the overall weight of your meat products.

    To sum things up, if you want to make the moistest and juiciest meat product possible or increase your yields to increase your profit margin on meat products you are selling, make sure your seasoning blend includes an additive that can increase water holding capacity like phosphates, or when injecting seasoning and marinade use and add Cold Phosphate or Sure Gel to your injection solution, and if you are making any type of sausage you can add Carrot Fiber or Sure Gel Binder to increase your water holding capacity as well.

    Carrot Fiber

    Learn more about carrot fiber by visiting the Walton’s Blog, watch the video above, or visit waltonsinc.com
    https://meatgistics.waltonsinc.com/topic/234/meatgistics-carrot-fiber-phosphates-meat-binders
    https://www.waltonsinc.com/carrot-fiber-binder

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    Shop waltonsinc.com for Carrot Fiber

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    Shop waltonsinc.com for Cold Phosphate

    Shop waltonsinc.com for Sure Gel Binder

    Shop waltonsinc.com for Soy Protein Blend

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    Meat Additives

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    Carrot Fiber



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  • @Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.

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  • @mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.

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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

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    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!

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    Save your money and don’t spend a dime on that machine. I got the Weston #22 1.5hp pro series and it’s worrh every penny. Walton’s carries and sharpens every size plate and blade. Not the throw away ones from big box stores. Keep in mind they supply processors so you are getting pro level equipment. Buy with confidence!!!

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    tried to post mangoes will it bbq?

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  • Meat Hacks: Pairing Cheese With Sausage

    Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Pairing Cheese With Sausage
    Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!

    Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.

    Our Hot Pepper Cheese is comparable to a Pepper Jack in that it has a little hint of heat and a buttery flavor. Anyone, including children, should be able to handle this level of heat. I like using the Hot Pepper with something like Jerry’s Brat as it gives the classic taste of the seasoning just a little kick to liven it up. Try adding it to the Dill Pickle Snack Stick Seasoning to give a small but unexpected bit of spice to that seasoning. This is also a great cheese to add to any burgers are making.

    The Mozzarella is one of my favorites. It has an easily recognizable taste of pizza cheese and there is nowhere that that will be as appreciated as in a supreme pizza flavored brat. Seriously, if you like Pizza and you like brats and you haven’t tried this combination yet you need to get that on your next order! It’s also good to add when you want to cut the heat of a seasoning a little, it’s great when added to something like our Habanero BBQ Summer Sausage Seasoning.

    The Hi-Temp Swiss Cheese has a classic Swiss taste that goes well with many different flavors. The Philly Cheesesteak Brat really does well with some Swiss Cheese, that seasoning mixed with this cheese is a surefire hit. Swiss is often paired with pickled vegetables and meats and for the same reasons, it pairs extremely well with the Rueben Brat.

    The Sriracha Cheese has a really nice creaminess to it and no noticeable heat, even less heat than what is in the hot pepper cheese but what it lacks in hear it makes up for in flavor. Like the cheddar, it can go in almost anything but it is really good in Bloody Mary Snack Sticks. Or you can double up on the Sriracha Flavor and add it to the Sriracha Summer Sausage or Snack Stick Seasoning.

    Lastly, we have Hi-Temp Ghost Pepper Cheese. This is not a Cheese to be taken lightly or thrown into your mix without measuring first. I like heat and even for me, this stuff is pretty hot. Try adding it to a brat that you would not consider as spicy like a Blue Ribbon Bratwurst. Or for something really diabolical add 1 lb of this to 10 lb of Inferno Hot Bratwurst. Austin and I did this not too long ago and by the time we were done with the video I was dripping with sweat!

    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!

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