13 Days of Christmas Sale and another Livestream
Weekly Blog Post - 13 Days of Christmas and another Livestream
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?
Walton’s 13 Days of Christmas Sale - Everything has been shot and we are close to having it all ready for release tomorrow! A new sale starts each day and goes from that day until the sale ends on December 17th. We put together some great sales for you guys this year so make sure you check it out and plan your orders accordingly. We had a lot of fun shooting this video and I think our Video Editor, a new person named Patrick, did a wonderful job. If you have noticed a slight increase in the quality of our editing and shooting he is the one to thank for that!
Meatgistics University Meat Processing Equipment 201: Injector Maintenance This video will hopefully be ready for release by Friday. We are going to go over how to properly disassemble, clean and reassemble the Walton’s Automatic Syringe Injector. These are great pieces of equipment but it is easy to either not put it back together properly or if you don’t clean it properly it will clog up.
What Projects are we looking ahead at?
We are going to really focus on Meatgistics University more so that we can get a few of the 201, 202, etc., classes released before the end of the year! So, if you don’t you BRING HOME THE BACON you can make some at your home! We will also get to make some fun new products so we are going to be KILLING TWO BIRDS WITH ONE STONE. We are going to continue making these and releasing them as they are ready so we don’t end up PUTTING ALL OF OUR EGGS IN ONE BASKET.
What’s on our Mind?
This past weekend I came in an made some Bratwurst our of Hawiian Sausage Seasoning and Salsa Brat Seasoning. The Hawaiian I made out of pork butt and it was very good, it had a mild taste and on the package, it said to add 1 - 15 oz can of diced pineapple if desired. If you are looking for a strong pineapple taste then I would recommend it. If you don’t you will have a very well balanced Brat with a nice hint of sweetness. For the Salsa Brat I made some out of pork and some out of chicken. The chicken ones I used 2 packages of thighs and one package of breasts, I then added Cold Phosghate and Carrot Fiber to prevent them from being dry. I also added fresh Cilantro to both the chicken and the pork as it was not listed in the ingredients and I love salsa with cilantro! Both the chicken and the pork were delicious in my mind, I really like the flavor and I think it works very well with either meat.
I’ve been losing sleep and dreaming of sausage making in anticipation of my latest order. Darn you. Cured sausages are my next goal…and obsession.
@Joe-Hell We are going to be getting into this more as well. We have everything we need to do more of it, what we lack though is the patience! We made Some Italian Wine Salami and Chorizo a while back and I think we let it hang for 6 weeks, that was difficult for me to handle, I very much wanted to get into them early!
@jonathon Patience is something I have little time for. lol
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.