Top 5 Health Benefits of Processing your Meat at Home
Health Benefits of Processing your Meat at home
It is well-known that eating meat products can provide many health benefits and nutrients in our diets. However, many times we are shopping at the grocery store we do not stop and look at what is in a meat product, what the fat ratio is, or what the proportions are. We simply grab an item off the shelf and go on our way. Making homemade sausage, jerky, snack sticks, summer sausage, hams, bacon, and so many other meat products can be done easily at home in a healthier process without sacrificing taste or flavor, and many times you can improve or customize the flavor to fit your distinct palate. Here are our top five reasons why you should begin taking control of what goes into your meat products and making your own homemade sausage, jerky, and other meat snacks from home.”
#1. You control what goes into your product.
You have probably heard the saying that if you enjoy sausage you don’t want to see how it’s made. This saying is referring to the questionable portions of the cow or pig that processors used to put into sausages (cheeks, lips, etc.), this is not as much of an issue now but that doesn’t mean that we can’t still learn something from this saying. One of my main issues with purchasing a snack stick, summer sausage or other type of processed meat product at the grocery store are the ingredients. When I make my bratwursts or snack sticks at home I control exactly what is going into them, for example I know my chicken brats have 100% chicken breast along with carrot fiber, no other fillers and no preservatives, so if I am tracking my calories its super simple to do. I know the nutritional value of each and every brat, same goes for anything I make out of pork butt or shoulder. I control how much fat, cheese and salt goes into each one and I know that all premium ingredients were used, no old or questionable meat was processed into my food.
#2. Conscientiously Consuming Calories.
Something interesting happened when I started making more and more of my own food, I started to become much more conscious of exactly how many calories were in everything I was eating, whether I bought it at the grocery store, ordered it at a restaurant our made it myself. When I started doing this I had three basic goals for everything I made, I wanted options that had a good balance of taste to calories, a healthy fat content and I wanted everything to be easy to make. Now I weigh the health versus taste benefits of almost everything I put into my body. Even meat snacks I make myself I’ll find myself asking do I really need to add 20% pork fat to this venison sausage or can I get away using a binder, is the pork fat going to make it that much better? Or, if I’m already making a pork brat, do I really need to add cheese and therefore more fat to this? Asking yourself these questions is important, they can be a great way to balance the calories with the taste of the product.
#3. Paying attention to portion sizes.
Another thing I hate about buying meat products from the store are the portions. For example, if I bought two store store brand bratwursts, each one is 4 ounces but I only really need to eat 6 oz to fill my nutritional and hunger needs…well if I make two Brats then two Brats are what I am going to eat! Those other 2 ounces that I did not need or even particularly want but still ate are the reason most of us are carrying around 5, 10 or more pounds than we should be. It is also the main reason why I make my homemade brats into smaller portions. I use 28 mm casings, which is smaller diameter than the 32 mm you normally use, and I make them shorter than what you see in the store. You wont even notice it being thinner than the store bought kind and with them shorter and thinner you can probably have 3 of those instead of 2 store bought ones. Your brain will see that third one and be convinced you are getting more even if the total weight you consume is the same or even less.
#4. You’ll have more fun!
Processing your own food can make healthy eating fun! I know that sounds like an oxymoron but we have an incredibly wide variety of seasonings available at Waltonsinc.com, have you ever seen a Habanero Mango, Supreme Pizza or Reuben Flavored bratwurst in your supermarket? Processing at home allows you try out all sorts of flavors that you would otherwise never have access to. It took us a long time to find out which seasonings worked best with chicken for brats or to marinate extremely lean beef in but we made sure we kept notes on what worked and what did not and ended up having a great time. There is also a great feeling of pride that comes from people saying that your sausages taste better than what they buy at the store!
#5. It will keep you active.
Instead of just plopping down money at the store for something someone else went through the effort to make you will be the one cutting, grinding and stuffing. This might not burn a ton of calories in an of itself but staying active is almost always healthier than laying around on the couch right?
As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.
Weekly Blog Post - Octopus and Squid, Vacuum Packing
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!What Videos are being released soon?
Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.What Projects are we looking ahead at?
We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!What’s on our Mind?
Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.New Products
22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.
Thanks for the response!
I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.
As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.
Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.
@bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.
@jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.