August Sales/Giveaway, Bacon Jerky and Hi-Temp Cheese
Weekly Blog Post - August Sales/Giveaway, Bacon Jerky & Instagram
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?
Hi-Temp Cheese - We are releasing a new video on our cheeses with information on why you should use it vs regular cheese, what flavors we have available and what combos go well with particular flavors. It should be a useful video for anyone looking to add some extra taste to a brat, summer sausage or snack stick!
Bacon Jerky - Everyone loves Bacon and everyone loves Jerky right? Well at least everyone who is reading this blog probably does. So we are going to be making some bacon and then reseasoning it and dehydrating it for some Bacon Jerky!
What Projects are we looking ahead at?
We are getting ready to film our August Giveaway & Sales Video and this is a big one! The giveaway will appeal to almost anyone and the sales this month are some of the biggest we have done so far this year so definitely watch for that video to come out at the beginning of the Month.
What’s on our Mind?
Is Bratwurst the perfect food? I just made 18 lb of brats to bring to a weekend camp vacation. We ate them the first night as dinner and since I made them, they were phenomenal. I made 6 lb each of Inferno Hot Bratwurst Seasoning, Philly Cheese Steak Bratwurst Seasoning and Supreme Pizza Bratwurst so there was something for everyone. We ended up not being able to figure out where we wanted to eat lunch the next day so I suggested leftover bratwurst. So we had them for lunch and even unheated the next day with and without buns they were still great. Then, that night the boat had some issues with the dock at the restaurant we were going to eat at so it was back to the camp for Bratwurst again! All in all 3 of us (my wife is a vegetarian) ate 36 brats over the course of three meals and they never disappointed!
General Tso Marinade
105mm X 20"Textile Casing
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: