Weekly Blog Post - September Giveaway
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?
We have a few videos almost ready to release but as we are really concentrating on filming as much as the Meatgistics University videos as possible we will be slowly releasing these over the next month or so. Be patient with us as we promise to make the wait worth it. When we go live with Meatgistics University we will be releasing almost all of the entry-level “course” videos at once!
What Projects are we looking ahead at?
It’s been all about Meatgistic University here over the past few weeks and it will continue to be about that over the next month or so but we are also working on a Conversion Chart for our Cures like we did for our Seasonings. This Chart will give you the Cups, tbsp, and tspns of cure you need as well as how much water it needs to be mixed in. This was a lot more math than I was wanting to do but we heard from more than a few of our customers that it was needed so we have been putting it together.
What’s on our Mind?
We are what we eat! I was chatting with the Meatgistics user @Denny and he forwarded me an article about a University of Michigan study on the health benefits from eating bone marrow. It has been an interesting few years in the world of nutrition, we’ve seen the old food pyramid that a lot of us were raised with getting blown up and attitudes on fat and cholesterol becoming more positive. The one thing I don’t think anyone would argue with is that for most people a balanced diet is the way to go. I do a modified Keto diet where almost all of my Carbs are coming from Vegetables and some fruit, I’ve never felt healthier and my weight has been going the right way for months now.
Walton’s 42mm Sausage Linker is coming soon! This will be a larger version of our older linker and with the ability to easily tie sausages up to 1.6" this will make tying up your sausage, especially dry or slow cured sausage, a lot easier!
Forkinpork last edited by
Hey Jomathan, this is great news, look forward to seeing the new videos and I’m really liking the cure conversion chart, boy will that make everyone’s life better.
Once again, keep up the great work, I got some orders coming in as sausage making season draws close here in Connecticut.
Thanks Forkin Pork
Life member & SBJ KCBS
wesss1 last edited by
Looking for it.
Forkinpork last edited by
My wife goes here we go again, that time of the year.
But I did tell her things are going to be different this year, as this year everything is coming from Walton’s.
She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year.
I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!
Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.