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
@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.