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.
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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!
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@jonathon Patience is something I have little time for. lol
@Joepingel That would be correct, the 22mm tube is too big for the 30mm casing, it will fit the 32mm collagen but not the 30. You can check out a chart that shows you what tube to use with what casings (https://meatgistics.waltonsinc.com/topic/187/what-size-stuffing-tube-to-use-sausage-casing-size-chart) that Austin made a few years ago. Please let me know if you saw incorrect information somewhere on either meatgistics.com or waltonsinc.com and I will get that fixed.
Thanks Jonathon. I pan fried the sausage in a cast iron skillet (my “go to” for the stove) on low heat actually. I could not believe there was no moisture in that skillet. The sausage really was great (Holly), beautifully brown. I was very surprised at no rendered fat, but it is very pleasant to experience a sausage patty that is not greasy. I thought I did something wrong lol.
Yeah, goat is lean. I will be going the route of adding pork fat, or mixing in some ground pork. I will have to read up on the other options you have suggested as they are new to me. I like to keep my food as “natural” as possible. I do appreciate the assist here.
@homesteader57 When making a fresh sausage like breakfast sausage adding water isn’t necessary and you’d only need to do it to help mix in the seasonings and additives. I personally don’t add water to breakfast sausage or bratwursts. Did you stuff this into a casing or did you make loose breakfast sausage and cook it up in a pan? Either way, I’ve never heard of no fat rendering out when cooking a breakfast sausage, can you give me a little more information on how you cooked it? In a pan over high heat I am assuming, was it cooked at the highest heat? Cast Iron or something else?
I am going to be very interested to see what happens when you make Brats out of the goats. I’ve never done it but I am pretty sure goat is low in fat content. For brats you want your fat content to be around 75/25 so you will have to add some pork fat if you can. If you don’t want to add pork fat then you can try what I have been doing with lower fat meats. When I have made Chicken Brats I have been using Cold Phosphate to increase the water holding capacity of the meat. I’d also recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. Using both of those seems to be the best bet to get a nice juicy product out of a lower fat meat.
@scott-williams First, I’d recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. This is always the first thing I recommend when someone has an issue with the texture of their sausage.
Your fat content is correct and it sounds like you used the correct amount of seasoning. 190° is a little higher than I would recommend, but we have all been there when it’s just taking too long so you dump it a little more than you really should! I don’t think that is the issue but check out this post titled Summer Sausage Nightmare specifically @Parksider’s response to finishing it up in water. It’s a good tip and I am going to be doing some tests on it here to verify a few things.
What I think probably caused your issue was the mixing in some way. When adding pork fat to your venison I think the best time to add it is during the second grind, it’s possible that your fat didn’t really mix in well with the venison, that would explain why it seemed dry even though you had the correct fat content.
It also could have been lack of protein extraction, I looked through your posts and can’t tell if you have a mixer or are mixing by hand? With cured sausages, I always recommend using a meat mixer as getting the right level of protein extraction. I am guessing that you had some fat out where the fat renders and cooks out of the product.
Hope this helps!
I made my first batch of brats last night and was using the 30mm collagen casing, but I could not get it to fit on the 22mm tube. I used instead the 16mm tube. I am just curious about what I was doing wrong. I have the 11lb vertical stuffer.
@papasop Sorry, I didn’t catch that you said by the switch initially.
I see the same thing now. Weird thing is that the Pro Series also says the same thing. If you couldn’t use any of them for more than 5 seconds in reverse, that would be odd, because then nothing would work well with the meat mixers.
I’m getting some questions sent to the manufacturer. I’ll let you know if they can clarify further.
I’ve used both the Pro and Butcher series grinders with the reverse on for more than 5 seconds, and used them to mix a lot of meat, so my initial thought is that it is fine to do on mixing, but maybe just not when the grinder head, auger, plate/knife, etc. is attached. Meat is the “lubricant” for all that when grinding, so in reverse for too long and the meat not being pushed through everything could cause problems.