August Giveaway and Pairing Cheese With Meats
Weekly Blog Post - August Giveaway and Pairing Cheese With Meats
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?
August 2018 Giveaway and Sales - I won’t giveaway (haha) any spoilers here but for anyone looking to get into or improve your homemade fresh sausage making you will absolutely want to try to win this giveaway! The video will come out tomorrow morning and will list our awesome giveaway and our sales, which this month include some nice pieces of equipment for home processors and smaller commercial processors.
Pairing Cheese With Meat Products - Adding Hi-Temp Cheese to your Summer Sausage, Snack Stick, Bratwurst or other meat snack is a great way to add some extra taste to your meat. However, how do you choose the best or most interesting cheese for your seasoning? We have a video coming out that will list some of the best combinations for each cheese and some really interesting pairings.
What Projects are we looking ahead at?
I am going to play around with some Ahi Tuna and making Jerky out of it. I saw an add the other day for some Tuna Jerky and I had honestly never thought of making jerky from any fish but it was interesting enough to make me want to try it. I am going to do a few small pieces in a few different seasonings. I am thinking Habanero Lime for sure and maybe Teriyaki Jerky. If anyone has a good suggestion I’d love to hear it!
What’s on our Mind?
I think marinating ribs and using the 3-2-1 method (three hours at 220° unwrapped, then 2 hours wrapped and then 1 hour unwrapped) is my favorite way to make ribs. I marinate them in Pa’s Black Bull the night before, it contains phosphates so it will pick up more of the marinade, then I rub them with my favorite seasoning and put them on for 3 hours with the bone side down. Then I pull them off, put a bunch of butter and brown sugar in foil and wrap them and put them meat side down for 2 hours, this allows the meat to cook in the butter and sugar. Then I pull them and put them on for another hour or 45 minutes to let them crisp back up. If anyone wants a sauce with it they can add it after though I will glare at them while they eat as my ribs don’t need a suace. I’m not angry at them for doing it, I’m just disappointed!
Weston Meat Tenderizer/Slicer works great as both a tenderizer and a slicer. It’s a great way to slice meat for fajitas or for whole muscle jerky and it is great way to tenderize a tough piece of meat for cooking! It has clamps to lock down onto your table to keep it from rocking while you are using it and it disassembles for easy cleaning!
Pro Smoker PK-100 Smokehouse
General Tso Marinade
No problem! Always good to get a problem worked out!
Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!
@jonathon thanks bud for the info. How much water and binder would you recommend to use for the batch I stated? Is there any different between the two you suggested? Iam using a Bradley smoker and finding it hard to get up to that temp . I usually smoke for an hour then just heat.
Love making these at the end of the season!
@jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!
Finished up my curing chamber about a month ago and got right into making some soppersatta!