@Jonathon If you figure out how to make that happen, I’m in for sure!
Retail Products Manager at Walton's and host of WaltonsTV
Posts made by Austin
@Joe-Hell @Tex_77 @Jonathon
I believe I will have an order finalized by next Tuesday! It will be a 3-4 week lead time.
They should be really awesome! We are getting both the Walton’s and Meatgistics logos embossed on them!
They will have a double pocket on the top and three pockets on the bottom. It should be an apron that will last a very long time. The final price may still vary, but I’m looking at probably $119. I was shooting for under $99, but I think this one will be worth the extra for sure. As soon as I can post pictures, I’ll get some teaser images posted as well!
@ffmedicman Sure Gel can be used in any type of cured sausage, but I wouldn’t use it in fresh sausage. If you want to use carrot fiber in fresh sausage, it will work great there. I wouldn’t add more water than we normally suggest though with any binder. We typically recommend adding 1 quart per 25 lb of meat as that would be the proper amount with a binder added.
While you don’t have to add anything there to fresh sausage, you will get some benefit from adding Carrot Fiber or Cold Phosphate, to help with some moisture retention. I would not add the sure gel to a fresh sausage though. If you have a high fat content on the fresh sausage (something like 70/30 or 60/40) I wouldn’t worry about carrot fiber or cold phosphate. But, if you are making a leaner sausage (80/20 or 90/10 or even less fat…) I would definitely add some carrot fiber and/or cold phosphate.
@Jonathon Anything you would add to this or change?
RE: I could use your opinions on your ultimate burger grind
@Joe-Hell I would go with the ribeye too! Try and add some bone marrow to it as well. Everything we have done here and added bone marrow to has been amazing!
RE: Top 5 Mistakes Made When Making Homemade Snack Sticks!
@Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.