Weekly Blog Post - New Year, New Experiments!


  • Walton's Employee

    Grinder Maintenance Video

    Weekly Blog Post - New Year, New Experiments!

    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?

    Meatgistics University Seasoning and Additives: 201-202 We will be releasing a video on Deer & Wild Game Rinse and Hi-Temperature Cheese in the next week or so.

    Meatgistics University Meat Processing Equipment: 202-203 We are going to be releasing Maintenance for your Grinder and Meat Mixer where we go over how to breakdown, clean and reassemble these as well as some tips for your grinders.

    What Projects are we looking ahead at?

    Cured Sausage 201,202,203, etc. I have been running a lot of experiments this week and shooting the results that will be used in Cured Sausage videos to show you guys some simple but effective things you can do to improve your Summer Sausages and Snack Sticks. I also tried out finishing up a Summer Sausage in a Sous Vide Cooker without putting it in a Vac Bag like @parksider does. If I labeled them correctly during my experiment (I am 99% sure I did!) then I am comfortable saying that this is an acceptable way to finish up a thick cured sausage that has stalled, though in my opinion, a bag will give you a slightly superior product.

    What’s on our Mind?

    The Meatgistics community is growing nicely, as we continue to grow there will be some changes, nothing drastic but we have run into a couple of issues recently that we will have some new guidelines on what Austin or I will be able to respond to. We will make a post with more information when we have it worked out.

    Noteworthy Recent Posts

    How to Make Venison Hot Dogs has some very good advice on anyone looking to make Venison Hot Dogs (and really any cured sausage) and should be read.

    For anyone looking to try something different Tender Jerky has @wvhunter1965 trying his hand at making tender jerky, if you are interested in giving it a try to check out or video and article How to Make Tender Jerky at Home.

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    188 New users
    124 New Posts
    18 New Topics

    New Products

    Testo pH Meter is a reasonably priced pH meter that will help you in any sausage making endeavor but specifically if you are trying to do a dry aged sausage. This can also assist if you are trying to make a shelf stable product!


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  • D

    @Jonathon great advice, keep it simple

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  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe



    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

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  • It could be somewhere in the area I highlighted in green.

    I have most of my notifications turned off and might get an email once per day. It depends on posting activity.

    notifications.jpg

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Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.