Meatgistics University is Live!
Weekly Blog Post - Meatgistics University is Live!
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?
Well, we just released 44 videos yesterday on our youtube page! I put them all into a playlist that you can view here (https://www.youtube.com/user/WaltonsTV/playlists) but probably the easiest way to digest this information is by going to Meatgistics University Home Page where we have everything listed out by category, then once you click into that category we have individual posts and videos on topics.
But we will be releasing Will It BBQ? Squid this week and then the Octopus one the following week. We have a couple other videos done and ready but we will wait on those a while to give everyone a chance to digest some of the information from Meatgistics University first.
I posted the link to the Livestream for anyone who missed it yesterday. There are still some unused 10% off coupon codes so watch the video if you are about to order and want 10% off your order. We also have a $10 coupon code in that video that will be good for everyone through 11/30.
What Projects are we looking ahead at?
Advanced Meatgistics U classes. I am really excited for the 201, 202.etc, classes as we will get to talk more about tips and tricks for making better products and we will be able to show some more examples of what we are talking about. For some of the introductory classes, there wasn’t any way to show you what we were talking about, too much of it was just me talking. We will be fixing that in future classes but that will mean that the videos will be more spread out, which isn’t necessarily a bad thing!
What’s on our Mind?
The Livestream went very well last night, especially for our first effort, we had 1,000 people on the site at one time or another and we received excellent questions from those visitors. We will have some more clear instructions with how to work the chat next time as well as there was some confusion between the chat for the Livestream and Walton’s Customer Support Chat. Luckily our excellent customer service team did a great job and was able to direct most people to the correct place to ask your questions. So a big thank you to them! We also got a few good ideas for future videos from viewers questions.
Blue Head Cheese Casings one of the specialty sausages we are eventually going to get to is Head Cheese. When we do it we will absolutely be using these headcheese casings and these hold about 8 lb each so we will have plenty of it!
We’ll that was the first thing that came to mind the first batch i ever made had a cold beer in hand and was sampling on and closed my eyes and the smoke aroma smelled just like i had a cigar in my mouth thus [meat cigars]
@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.