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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  • @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

    I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

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  • C

    Hello All,

    I’m planning on using a 50/50 mixture of raw pork and raw turkey in a batch of Pepper Snack Sticks.
    I have this mixture left over from my last batch of egg rolls. Which turned out awesome.
    I’ve never used turkey with the pork. I normally use beef or venison with the pork.
    Has anyone used turkey before? Am I wasting my mixture? Any advise would be much appreciated, kinda worried about the raw turkey getting cured properly. DO NOT want anyone getting sick because of my experimenting.

    Thank You in advance

    Congo

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  • O

    @jonathon said in Hello from Ohio:

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    I’m glad to be here. From the looks of it this is a drama free zone. I’m used to the facebook clusterfudge that are recipe groups.

    I really love the pluck. My grandma is the only one that knows I make tacos out of beef heart. You grind up the offal and nobody knows it is there. My sister is really picky. If she knew I was bringing innards to family gatherings, she wouldn’t eat it. LOL

    Here is my bacon:
    0_1548173497213_IMG_20190121_122248.jpg

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  • @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    read more

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