Happy Memorial Day!

  • Walton's Employee

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    Steaks for Troops

    Hey Guys this is Jon from Meatgistics! It’s Memorial Day weekend and that means it’s a good time to take a moment and appreciate the brave US Service men and woman who have given their lives to protect the American way of life. The courage and bravery of the US soldier is the backbone of this country without which we would not have the freedoms and rights that we do today.

    There are many great ways to show your support for our troops at this time of the year. Wounded Warriors who work with injured and disabled vets or Homes for our Troops who help build specially modified homes for wounded soldiers are both organizations that do great work with those who have been injured in the line of duty. Whatever you do this time of year I urge you to donate time or money to an organization like this. They help provide our veterans with the care and support they need and show them the admiration that they deserve!

    The charity that we work with is All American Beef Battalion. They are a group of volunteers that are involved in the Beef & Cattle industry who host both send-off and welcome home cookouts for servicemen and women and their families as they are leaving for and returning home from deployments. The cookouts include a steak dinner and entertainment, at a recent event where they fed 4,500 troops two days in a row, Gary Sinise and his Lt. Dan Band showed up to support the troops! You might have seen Steaks for Troops Seasoning on our website, we have partnered with All American Beef Battalion to custom blend their Superior Steak Seasoning which is used for the Steaks For Troops. It is available here and a portion of the proceeds are donated to All American Beef Battalion so that they can keep up the good work sending off and welcoming home our troops. You can donate or find out more about the great work they do at http://www.steaksfortroops.com/

    I know we all lead busy lives and for a lot of us this weekend is a time to relax, BBQ with friends, family, and neighbors, but just try to take a minute to appreciate everything those in our armed services have given and continue to give for the American way of life! God bless our troops both past, present and future!

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  • @scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.

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  • S

    @parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
    The outside of the sausage does not appear fatty and the flavor is great.

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  • Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!

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  • @scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?

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  • C

    I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?

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  • P

    Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
    After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
    Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
    I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
    One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!


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