LiveStreaming & Meatgistics University!
Weekly Blog Post - LiveStreaming & Meatgistics University!
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?
Austin and I are going to be doing a little mid-month giveaway on a Livestream! We are aiming for Monday, October 22nd right now, this Livestream will include a giveaway, some steep discount codes for a few lucky customers, some free merchandise for everyone and a coupon code for everyone who watches! We will also be using this video to introduce Meatgistics University and to answer any of your questions and talk about a few recent customer questions on the community section of Meatgistics.
What Projects are we looking ahead at?
The introductory classes for Meatgistics University are all shot and being edited now, so we are going to start in on the more advanced videos. These videos will focus more on the science behind meat processing as well as some advanced techniques and tips for making the best homemade products!
What’s on our Mind?
Has anyone tried retired dairy cow? I saw something a few weeks ago that said that retired dairy cows had a similar flavor and even texture to Wagyu beef. They had to be cooked a little differently and it was dependant on the Dairy Cows being grass-fed only for the last 6 months but this is incredibly interesting to me! I am going to try to source some retired dairy cow meat and compare it to some Wagyu.
Tubed Hog Casings 35-38mm and Tubed Hog Casings 38-42mm will be back in stock shortly! This is great for anyone wanting to make larger diameter sausages out of natural casings. Tubed Casings can be a big time saver as they are easier to clean and load onto your stuffer.
@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.