Meatgistics: Meat Hacks, Grilling Baskets, and Vacuum Sealers at WALTONSINC.COM


  • Admin

    Meatgistics: Meat Hacks, Grilling Baskets, and Vacuum Sealers at WALTONSINC.COM

    Meatgistics

    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.

    New Items

    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.

    Product Spotlight

    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.

    Meat Hacks

    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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    Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.

    Giveaway

    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.

    Wrap up

    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

    Watch the Video

    https://www.youtube.com/watch?v=RQwGO6Zg1BA



  • I have got to try a grilling mat! Cookies on the Traeger! can’t wait


  • Regular Contributors

    Cookies should do ok, but if you try something runny like eggs make sure your grill is perfectly level. Learned that at the cost of a couple eggs 😞


  • Admin

    @derhuntr
    I’ve done cookies multiple times, plus other things like cupcakes other baked goods!
    It has all turned out awesome! Definitely something to try if you haven’t before.


  • Regular Contributors

    @austin said in Meatgistics: Meat Hacks, Grilling Baskets, and Vacuum Sealers at WALTONSINC.COM:

    @derhuntr
    I’ve done cookies multiple times, plus other things like cupcakes other baked goods!
    It has all turned out awesome! Definitely something to try if you haven’t before.

    Definitely!
    My wife has even done cheesecakes numerous times on both charcoal and pellet grills/smokers. With a clean burning fire it’s just an outdoor oven.



  • Would like to try a none stick sheet and cook some veggies with the sauce around the meat on the gill




Active Users


Recent Posts

  • @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.

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  • R

    A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”

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  • B

    @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!

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  • Meat Hacks: Making Bone Marrow Burgers

    Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

    I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

    Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

    Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

    Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

    So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

    I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

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    Shop waltonsinc.com for Patty Makers Shop waltonsinc.com for Patty Seasonings Subscribe to WaltonsTV on YouTube Broil King Baron 420 Broil King Grill South of the Border Cheddarwurst Bratwurst Seasoning

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  • P

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.

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  • P

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.

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