Which sharpener should you be using in your Kitchen?
Meatgistics: Which sharpener should you be using in your Kitchen?
Learn about some differences in knife sharpeners and which one you should be using in your kitchen. Learn about the Hexarmor NXT cut resistant glove, save 15% on your next order with coupon code MEATGISTICS18. 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:
For our product review we have the Hexarmor NXT cut resistant glove. A lot of cut resistant gloves are bulky and make it awkward to handle a knife for long periods. The Hexarmor is nice and thin so I can retain full range of motion and dexterity. It has additional coating that exceeds ISEA level 5 cut protection on the palm and first three fingers which is where the majority of accidents happen. We just sharpened a knife and I can press down and saw pretty hard and it is nowhere near to breaking through the glove. It also has the added benefit of being poke resistant on the first three fingers, where it has the extra coating. I can stab at my hand with some pretty serious force and my hand is protected. So, do yourself a favor and add a Hexarmor NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room!
Coupons & Savings
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 MEATGISTICS41 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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@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?