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.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?