Perfectly Cooked Pheasant and Delicious Homemade Bread


  • Walton's Employee

    Homemade Tomato Basil Bread Video

    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!

    The Best Way to Cook Pheasant Video

    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.

    New Products

    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.


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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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  • @DeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
    Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer!

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