Perfectly Cooked Pheasant and Delicious Homemade Bread
Weekly Blog Post - Perfectly Cooked Pheasant and Delicious Homemade Bread
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?
Homemade Sundried Tomato Basil Bread - We were not even planning on doing a video when we made this, it was just so we could have some fresh bread but it came out so good that we decided we needed to do a short video!
How to Make Homemade Salami - We decided to put our Salami Seasoning (and Jon) to work and show you guys how to make great homemade Salami. Now, this isn’t a Dry-Cured product but a Salami that will resemble Summer Sausage in texture.
What Projects are we looking ahead at?
We are working on a new organization for Meatgistics that we hope will help anyone visiting our site learn how to make great homemade products. This will be structured in a Class schedule with the 101, 102, 103, etc. classes being basics and the 2 classes being more advanced. Our goal here is to have something for everyone, the absolute newbie meat processor can learn the basics without getting lost and the advanced processor can learn new tips and tricks and the science behind what they are doing.
What’s on our Mind?
I want to smoke a pork loin today with the Cyclops Greek Marinade and I did not start it last night. This is not technically a soluble seasoning so I put the amount I needed to inject in our Weston Pro Series Blender and let it run for a few minutes with no liquid. I then added the required liquid and let it run again to mix it all up and injected into my pork loin. Not sure if this will work with every seasoning but it might make injecting non-soluble seasonings an option.
We just got our new Grilleye Pro Plus in stock! This thing looks like it is going to be a lot of fun to use and I am testing it out this week. As soon as I have everything I need I will get a product review uploaded and released on youtube.
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!