Squid and Octopus, Vacuum Packing
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.
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.
There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.
@jonathon thanks man
@lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck
Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help
@scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.
Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?
@jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.