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
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.