LiveStreaming & Meatgistics University!


  • Walton's Employee

    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.

    New Products

    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.


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  • D

    My summer sausage is sticking to the casings

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  • @srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!

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  • @gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!

    I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!

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  • @Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.

    Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!

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  • @21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!

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  • @stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.

    Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?

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