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!
@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.
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!
@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!!
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:
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.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@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?