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!
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!