Win $100 Gift Card and More at Meatgistics.com


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    Win Free Prizes from Walton’s

    Giveaway

    In short, post a New Topic anywhere in the Walton’s Community section at meatgistics.waltonsinc.com and share your post with your friends and family and try to get the most views and interaction on your post. The post created between 10/24/16 and 11/7/16 that gets the most views during that 2 week period will be our winner and they will receive a $100 Gift Card. 2nd place gets $50 and 3rd and 4th place get Excalibur Seasoning Shaker Gift Boxes. For Official Rules, click here: https://meatgistics.waltonsinc.com/topic/96/giveaway-win-a-100-walton-s-gift-card-and-more-official-rules

    https://www.youtube.com/watch?v=SAqof8E-HSM

    Excalibur Seasoning Mini-Series

    We are so excited to begin a small mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. Be on the lookout for more episodes released over the next two weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos.

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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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