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?
Deli Meats 201, 202, and 203 - These are the intermediate deli meat courses where we talk about restructuring smaller cuts to make a loaf, common additives that we suggest you use and making low-fat deli meats that you can slice thin.What Projects are we looking ahead at?
We have finished the processing portion of the Lomo video. Lomo is a slow cured product that we wet aged for 18 days and then hung in our Eller Drying Cabinet for 30 days. On one we used just Salt and on the other, we used Chorizo Seasoning. Both were delicious and we gained some good insights into what to look for when you choose your piece of meat and how to handle the meat before it goes in the dry curing chamber.What’s on our Mind?
Austin and I are doing our monthly Livestream where we will draw a winner for June’s Giveaway, announce July’s Giveaway and we will have a special drawing for only our Livestream viewers. The winner of that will walk away with a Weston #8 Butcher Series Grinder.Noteworthy Recent Posts
cayenneman old post about Hot Dog Casings got bumped back up and some more good information/opinions were added, worth checking out if you are planning on making hotdogs. Also, if you are making hotdogs check out Gourmet HotdogsMeatgistics Community
Our little community continues to grow at a steady rate. In the past 7 days we have had;
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We will be carrying 3 new GrillGrates, one specifically designed for Green Mountain Grills, on for the PK Grill and one for the PK360 Grill. These grill grates are awesome for a pellet grill as they can help you leave perfect sear marks on a steak even if your grill doesn’t go above 500°. It does this by funneling heat up through its base and into the grate portion making it up to 200° hotter than the rest of your grill.