Meatgistics: Meat Hacks, Grilling Baskets, and Vacuum Sealers at WALTONSINC.COM
The Process of Transforming Meat from Animal to Edible… It begins here at Meatgistics. The new site for food and meat lovers like you to share ideas with each other and learn tips and tricks from the experts here at Walton’s.
The VacMaster VP112S is a brand new item for us and is now our most economically priced chambered vacuum sealer. It is the perfect option for a home processor looking to start saving money on vacuum pouches by switching to a chambered style machine. Vacuum pouches for chambered machines typically cost a third of the price of pouches for their non-chambered counterparts. That can quickly offset the total cost of ownership on a larger chambered style machine. The VacMaster VP112S can seal up to a 12in x 14in pouch and also comes with a really cool marinating feature that can be set with a timer to run from 9 to 99 minutes. Be on the lookout for our in-depth review from WaltonsTV. The full review will be posted on YouTube and Meatgistics in the coming weeks. The VacMaster VP112S is available at waltonsinc.com with Free Shipping and for only $549.99.
It’s grilling season, so the perfect addition for your grilling and BBQ accessories right now is a Non-stick Grilling Sheet, Non-stick Grilling Basket, or Non-stick Grilling Mat. All of these are available at waltonsinc.com for only $12.99. Anything you cook on the grill that is small and cannot be easily placed on your cooking grates, or may have a tendency to stick to the grates, works perfect on our non-stick grilling sheets. They are safe for temperatures up to 500 F and you can still get grill marks when using the non-stick grilling sheets. For my own personal use, I use the Non-stick Grilling Basket all the time. Anytime I’m grilling vegetables, this is what I use. Kabobs, fish, sliced vegetables and more are great on the basket or sheet. And if you need a more solid surface on the grill, I use the Non-stick Grilling Mat for things like stuffed pork loin, bacon, pizzas, or even cookies can be made on the grill with these mats.
For making any type of sausage, snack sticks, summer sausage, brats, or any other smoked sausage, it is very important to use cold meat. If you want to keep your meat cold, the easiest things to do is first to start out with really cold meat and then keep your process quick so the meat temperature doesn’t rise too much during your processing. What we will do at Walton’s before making sausage is take our meat block and put it in the freezer for at least an hour before we begin processing. We don’t leave it in there long enough to actually freeze, but we want it to be as cold as possible without completely freezing. The colder the meat, the better grind you will have and the better the particle definition will be in your final product. Keeping meat colder is good for meat safety. The lower the temperature of the meat, the less likely it will be that there will be bacteria growth. And, lastly, protein extraction is more efficient at colder temps. So our takeaway for our Meat Hacks today is…Whenever you are making sausage, cold meat is extremely helpful for your products look and appearance, plus for limiting potential bacteria growth.
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Don’t forget that our giveaway is still in progress. We have 5 Swiss Army Hunter XT knives we are giving away along with a $100 Walton’s gift card. Read the previous post or watch our previous video for more details.
More Coming Soon
Stay tuned for more updates and check back weekly for new content from Walton’s plus daily for new content from your fellow food and meat lovers. Also be on the lookout for new things coming from Walton’s. There just might be some more fun and free stuff coming in the future.
That’s all for today on Meatgistics. If you want us to review a certain product, answer a specific question, or have any other suggestion, leave us your feedback as a comment on our YouTube video or leave a response here on meatgistics.com
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