4. Hello, from Ohio

Hello, from Ohio

  • S

    Hello everyone, from Mansfield, Ohio. I took meat processing in high school, but I haven’t really done anything with it. I do process my own deer sometimes. I have been collecting tools and equipment like knives, smoker, grinder, dehydrator and slicer. I would to put my skills to use. Look forward to reading posts from other people. Thanks for having me and God Bless.

    0 1 Reply
  • Walton's Employee

    @spatrick988 Welcome to Meatgistics, let us know if you have any questions or go ahead and post any tips or recipes that you really enjoy! Getting to the point in the year where deer processing information will become more relevant for sure.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv

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Recent Posts

  • M

    @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.

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  • 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!

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  • P

    @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!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    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:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    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.

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  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @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?

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