Meatgistics: Choosing and Using a Steel
Meatgistics: Choosing and Using a Steel
Learn how to Choose and Use a Steel for your knives! Learn about the Fire Fishing Pole, plus, save 15% on your next order with coupon code MEATGISTICS71. Watch the video, read the guide, and then post your questions or comments below.
Watch the video to see our latest Meat Hack or read more about it here:
Our product spotlight for today is the… Fire Fishing Pole. Summer is here and for a lot of us that means camping and spending time outdoors. There is nothing better than sitting around the fire at the end of a nice day of hiking and camping with the family. Keep the little ones, and the not so little ones, entertained with the Fire Fishing Pole. The pole has a steel “line” hanging down to the end with a metal fish that has two prongs on each side making it perfect for roasting both sides of a hot dog or put two marshmallows on each side! It will keep you at a safe distance from the fire, give you a nice even cook and are fun to use! The “fish” on the end is weighted to make flipping it easy for little kids to use! They come in an assortment of colors so no one will argue over who has whose fishing pole!
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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 MEATGISTICS71 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)
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New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.