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
@tarp it tastes pretty good, for a newbie to sausage making & blending my own spice blends.
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.