October Giveaway,Country Brown Sugar Cure & Vegan Burgers
Weekly Blog Post - October Giveaway,Country Brown Sugar Cure & Vegan Burgers
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?
All of the Meatgistics University Videos initial classes. We are calling these our 10(x) classes, so Meat Processing Equipment 101 - Meat Grinders, will be a class. All of these should be done and ready for release by next Friday, October 12th. We are really hoping you guys like these and get some use out of them, we have been working on them to a greater or lesser extent all year!
What Projects are we looking ahead at?
We have some interesting, or nasty depending on your point of view, Will it BBQs coming up. I don’t want to spoil it but this has taken a turn for the exotic here so there should be some cool ones coming up.
What’s on our Mind?
I was in Vancouver BC this past weekend with my wife and first of all, let me say what a beautiful city that is. If you haven’t been and enjoy nature (especially enormous trees and the ocean) I highly recommend it. Anyway, while I am proud to say my wife is no longer fully vegetarian I knew we weren’t going to get out of there without eating at some “nonsense” trendy vegetarian eatery. So, I jumped on the grenade chose a place that specialized in Vegan and Vegetarian “Burgers”. Somewhat surprisingly, it was probably the best meal we have while we were up there! This place (MeeT in Gastown) was a credit to creative cooking, they used interesting ingredients and everything from our burgers & fries to our salads were delicious. Plus, they were incredibly friendly
MW102 Temp and pH Meter with MA920B pH Electrode allows you to measure the pH (potential of Hydrogen) in your meat for a relatively reasonable price for even the heavy home user (looking at you @parksider ! ) Changes in pH can be a major factor in shelf stability and life of your meat snacks like Summer Sausage or Snack Sticks.
Wow! That sounds pretty cool! I’ve never really relied on our product being shelf stable we’ve always refrigerated it other than throwing some sticks in a bag for a hunt or tailgate party. This may launch us into retail! Getting ready to install the walkin cooler, concrete gets poured tomorrow
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?
@doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.
@DeerSlayer i guess i never replied to this thread even though i was mentioned! Sorry about that!
Glad things are turning out great! Just an FYI you could probably just stuff right away into casings, it will make it much eaiser for you then after 6 hours then resting again! Also im a huge supporter of sodium erthorbate as an accelerator. It will make your snack sticks look better and last longer!