Meatgistics: Reverse Seared Steak

  • Walton's Employee

    Meatgistics: Reverse Searing a Steak

    Learn how to get a perfect reverse sear on your steak using just your grill or smoker! Learn about the Longopac Waste Handling System, plus, save 15% on your next order with coupon code MEATGISTICS41. 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:

    Product Spotlight

    Our product spotlight for today is… Longopac Waste Handling System. The Longopac Waste system is a revolutionary device in the world of sanitation and disposal. It completely changes the way that commercial processors and home users treat waste in their processing areas! What do you do if you are at the end of a processing day and your garbage bag is a quarter full of trimmings, guts or other waste material? With a traditional system you have no choice but to take out the entire bag and throw it out. That is an efficient use of materials and waste of money! What about when you throw something out and it has an unpleasant odor? Again, with traditional waste systems you would either have to deal with the smell all day or take the entire bag to the dumpster, costing you time and money.

    Old garbage bags systems take up a lot of space, are cumbersome to work with and the bags are more expensive and will often tear. Longopac has solved this by creating a system that allows you to customize the length of your bags, is on sturdy wheels for easy movement and takes up far less space than a traditional waste container. The holder is an open sided system with a ring at the top to create a sturdy opening for the bags to hang on. The “bags” come in cassettes, really it is a long tube open at both ends and tightly folded to a height of 6 inches. The cassette is then placed around the top of the holder and the open end is slid over and through the opening, the open portion of the bag that is hanging down is then zip tied closed and waste material is placed in the bag through the opening of the holder.

    Once the desired amount of material is in the bag, and remember it can be as long or as short as you want it to be, you then zip tie the top of it closed and then place another zip tie two inches above that. The second zip tie now becomes the bottom the next bag, to separate the bag simply cut between the zip ties with the provided scissors, which are conveniently attached to the stand so they cannot be lost, which as you commercial processors know, can happen all too often! The previous bag is now totally sealed and no waste material can spill out of it. Each order of cassettes also comes with replacement zip ties.

    We carry two sizes of Longopacs, the Mini and the Maxi. The mini is 33.5” from the base to the top, has an overall width of 15” and an opening of 11.5”, the bags for the mini are 213 feet long and have a diameter of 14”. This is an ideal size for smaller processing plants and home use. The Maxi has a height 41.5”, an overall width of 22.5” and the diameter of the opening is 16.5” making it a good size for large commercial processing businesses. The bags for Maxi are 360 feet long, have a width of 22.5" and come in black and clear. Both the Mini and the Maxi as well as the Cassettes are available for purchase at

    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 MEATGISTICS41 in your shopping cart at to save 15% off any order. (up to $100 discount and not valid on sale items)

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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.



    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?

    read more
  • @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.

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