AAMP, Being Creative With Seasoning and Bad Plates and Knives
Weekly Blog Post - AAMP, Being Creative With Seasoning and Bad Plates and Knives
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?
Being Creative With Seasoning - A question we get a lot is can I use either Snack Stick or Jerky Seasoning to make Bratwurst and vice versa. While there are a few things to keep in mind while doing this the answer is absolutely! In this video we use both a Jerky and a Snack Stick Seasoning to make some delicious Bratwursts. Also, we use shakers for all sorts of things other than their intended purposes, just because something says it is for Wings doesn’t mean it won’t be incredible on Pizza or Popcorn. Don’t be afraid to sprinkle a little (or in my case a lot) onto some of your favorite non-meat snacks.
What Projects are we looking ahead at?
The American Association of Meat Processors (AAMP) convention is July 19th-21st and this year it is Kansas City. AAMP is a great resource for small to medium sized processors and the convention is a great place to attend Educational Sessions and to meet other people in the industry. For more information check out this website http://www.aamp.com/event-calendar/convention/.
Walton’s Inc at AAMP
As a top-tier Legacy Sponsor Walton’s will have a fully staffed booth to answer any questions about our products and services. Being a member of AAMP comes with all sorts of advantages and if you haven’t joined already you can become an AAMP member HERE. Make sure you include Walton’s Inc in the “Sponsored By” section and tell them you read about this on the meatgistics blog!
Super Bind is a new binder from Excalibur that combines Potato Starch and Carrot Fiber. I think everyone who reads meatgistics knows how much we like carrot fiber. Carrot Fiber can hold up to 26 times its weight in water and is allergen free. It also imparts no noticeable taste or texture as far as we have noticed. The potato starch is a great addition as it is at its peak for accepting moisture at the same temperature (145°F) that meat starts to expel most of its moisture, making it the perfect choice for snack sticks, summer sausage or anything else you would smoke at lower temperatures. These two together in the same product gives you the best of both worlds.
What’s on our Mind?
Before you start any processing project that is going to require you to use your grinder make sure your plates and knives are in good condition. Here is a picture of what a bad plate and a bad knife look like. You can see on the plate that it has been eaten away where the knife rubs up against it. If you see a ridge on the edge of your plate you should order a new one or send them in to us and we will sharpen them, when possible, for a small fee. The picture of the knife shows some waves in it, this will cause the knife to cut unevenly. When they are in this condition they shouldn’t be used or you run the risk of metal shards in your ground meat! Not all plates and knives are designed to be resharpened but many are, if you have questions on if you plate or knife can be resharpened contact our customer service department at 800-835-2832. Sharpening plates is generally less expensive than buying a brand new one every time they go dull!
Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.
@Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.
When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.
@Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?