Squid and Octopus, Vacuum Packing


  • Walton's Employee

    Squid and Octopus

    Weekly Blog Post - Octopus and Squid, Vacuum Packing

    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?

    Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.

    What Projects are we looking ahead at?

    We are going to be doing two new Will it BBQ’s, hopefully, this week where we try BBQ’ing Squid and Octopus! The squid was a suggestion by Bob Zambutto through Walton’s Inc Facebook account! I had been wanting to do both of these for a while and when I went to our local Asian Grocery Store (Tai Binh for anyone local to Wichita, KS) and they had lots of options for both, they have almost anything and I got a few more weird ideas while I was there! Anyway, I picked up some baby octopus and a full size one, some small squid and two large ones as well. I am excited and nervous to see how this goes if nothing else it should be fun to watch!

    What’s on our Mind?

    Did you know that you shouldn’t vacuum pack Mushrooms or Garlic? I was reading a Vacmaster VP120 instruction manual the other day and I saw an interesting note that said not to vacuum pack Garlic or Mushrooms! I had no idea that you shouldn’t do this so I thought I would share that with meatgistics readers to let you know not to do it as well. Apparently, they both are prone to bacteria that will continue to grow in oxygen-free environments. I was hoping it was something more impressive than that but it is good information to have.

    New Products

    22" X 24" Collagen Sheets This are typically used for larger whole muscle cuts of meat, like when you are making prosciutto, capocollo, or other dried hams. This is an item that we have had lots of requests for over the years so we were happy to finally find a reliable and reputable source for it.


Log in to reply
 


Recent Posts

  • @PapaSop He’ll come around, have to try it a time or two and then realize how simple it is to nail it everytime and he will be happy to do it!

    read more
  • @Jonathon
    Lol. My son just got the reverse sear nailed down and now I have to show him something new. Can already see the look on his face.

    read more
  • If I had a pond like that in my backyard I’d never leave home!

    read more

Recent Topics


Who's Online [Full List]

11 users active right now (2 members and 9 guests).
pepper, Joe Hell, bassnaholic, Joe Rivera, tarp

Board Statistics

Our members have made a total of 5.0k posts in 1.1k topics.
We currently have 4.7k members registered.
Please welcome our newest member, kirby50.
The most users online at one time was 119 on Wed Apr 10 2019.

Community Statistics

14
Online

4.7k
Users

1.1k
Topics

5.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.