So, you might have noticed Austin and I have not been on Meatgistics for a few days. That is because we were furiously working behind the scenes to get the new version of waltons.com (waltonsinc.com still works but as of now we are waltons.com!) and hoping to launch it today. Sadly, we had a few issues with payment processing so we are not going live today. Austin and I are looking at next Tuesday now so we can have everything perfect for it. If the payment processing gets fixed early enough today we MIGHT go live tomorrow, but in all likelihood, we will hold off until Tuesday.

Couple of new features of the new waltons.com will be A) you can use multiple coupons sometimes, 2 10% off coupons wont work, butif we have a free shirt or hat coupon and you want to use that with your 10% off you will be able to do so. B) infinite shopping lists. This means you could potentially create all the shopping lists you want for the entire year and then just go through and place the order as needed. C) Better connection to videos and meatgistics content. I am sure there are others but I need to get back and work on getting it live!

pretty chunky for a small pond in kansas in march

Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

Guys, just pointing out that I am deleting the @davidwang account. I don’t want to get into other companies using Meatgistics as a way to sell their products to our customers. Sales between you guys of used equipment is 100% fine though!

Hey everyone, I thought I would put together a little post that would sort of encapsulate (citric acid) 2019 for Meatgistics users! It is going to be a collection of some of my favorite posts, I went through and tried to rank them on how many views, comments and votes they got but that quickly got too confusing! So, I looked at those and took them into consideration but they are by no means all I took into account!

Thank you to everyone who contributed to meatgistics this year! Your questions, responses and ultimately your purchasing of Walton’s Inc products is what lets us keep doing what we are doing! So, the countdown begins.

There are going to be more than a few people who made posts worthy of being on this list that I am leaving out (off the top of my head I can think of AdamCA craigrice raider2119 macsinsac lamurscrappy blackbetty61 and Darkfish89, though I am sure I am forgetting more than a few), and I don’t want anyone to feel offended, I am sure I missed things (I am trying to do this in between getting caught up from yesterdays livestream) so, if I missed one that you think should be on here let me know and link the post you think should be on here!

# 11 - Working On Opening Day

I didnt say I was going to start at 10! hotkarl s post about smoking on the job (smoking sausage) let us all see his awesome set up and even gave a new idea or two on how to finish up your product in water.

#10 - Grilled Frozen Pizza

PapaSop Posted about Frozen Pizza at 4:10 and by 4:19 Austin had responded, lesson is, if you want a fast response from Austin mention frozen pizza, specifically Totinos brand!

#9 - Akushi Ribeyes

Though it took a few tries, we were finally able to see Dave R gorgeuos ribeyes! Joe Hell and a few others chimed in with there amazing pictures of meat as well!

#8 - Bow Harvest

twilliams got the bow season off to a great start and made everyone start thinking of what they were going to do with their deer this season!

#7 - Map of Members

Parksider asked Austin for a map of all meatgistics members, I thought it would one of those things that we tried to figure out for months, but at the end of the day Austin had it figured out and live! For anyone who hasn’t done it yet, go to your profile and re-save your information and that will get you on the map!

#6 - Snack Sticks

JohninPa Wanted everyones opinions and ideas on what he was planning on doing that weekend and wow did he get them! We had a lot of people chime in with ideas and suggestions for him. This post is LOADED with good information for people.

#5 - Soft Beef Jerky Without Sugar

This post was what was behind trying Glycerine instead of extra sugar to make tender beef jerky. And though we haven’t heard much from smcneese recently, this was a good idea!

#4 - Sous Vide Vs Reverse Sear

Joe Hell s thorough breakdown of reverse sear vs sous vide covers almost every detail you can think of between the two ways of doing it!

#3 - Summer Sausage Nightmare

Yes, yes, I know, technically this wasn’t this year but this is the post that introduced us to Parksider s idea of finishing up your product in water. I’d say more than any other single idea or technique, this changed the way more people do their sausage than anything else!

#2 - What Did Everyone Cook Today

With 228 Posts and almost 3,000 views Tex_77 post continues to be a “must read first thing Monday morning” for myself, and many many others! It is a great place to showcase what you grilled, smoked, bbq’d or cooked this weekend and to see what creations other people have come up with!

#1 - Big Goals Deserve Big Rewards

A part of the amazing story that is Joe Hell s weight loss journey, for anyone who hasn’t checked it, and his blog, Better Living Through BBQ With Joe Hell you need to do that right away! Not only will you see some amazing pics of insane meals but you can follow along with his life-changing weight loss journey!

My office for the afternoon. These coworkers are lazy though!

The long wait is over! Actually only partially, we are going to leave them in for a few more days but for the most part they are done! Pepperoni was my favorite, followed by the Salami with wine and then the Habanero BBQ which is growing on me! Then the sticks in the background are Hatch Green Chili Brat that we used 10% more seasoning on to make it work as a snack stick. We did 3 different techniques on those and will have a video on it soon!

Beautiful Beverages

Jon is solo today but still drinking! Today he has Bid Idjit from Dugges Brewery and this was a serious beer! To quote an old Monty Python skit this is an excellent hand to hand beer! Filled with lots of flavor it is also extremely high in alcohol!

Top 5 Meat Hacks for Making Snack Sticks

#1 Add humidity by adding an oversized pan and sponge or dry wick material.
- What we are trying to do here is avoid “the stall” which is when the evaporation energy matches the thermal processing energy
- Adding relative humidity makes it harder for evaporation energy to slow down the cook
- We are making it easier for the water to evaporate as we are increasing the surface area.
- During a short 4 hour period we were able to empty a very large oversized water bowl in our PK 100 Smoker with a dry wick towel.

#2 Use a binder and a meat mixer
- Protein extraction is the key to making good sausage. It prevents the fat from rendering out of the meat during the long smoking process.
- Binders help everything stick together
- Prevents fat out
- Much easier to get protein extraction with a mixer than hand though it can be done by hand as well
- All binders act differently but have similar aims. Carrot Fiber is best used for fresh sausages like bratwurst.
#2A Know your additives
-Seasoning (salt content)
-Sure Cure (botulism spores)
-Sure Gel / Super Bind / Soy Protein Blend
-Encapsulated Citric Acid
-Sodium Phosphate (maybe)
-Sodium Erythorbate (accelerator without the tang)
-Smoked meat Stabilizer
-Cheese
-Water

#3 Pull at 130 and finish sous vide
- Parksider is a well established Meatgistics member and has shared plenty of great tips and information on here, but this is the one that probably has helped more people than any other user tip.
- As I talked about on the podcast vacuum packing is really only necessary if you are using a Sous Vide Circulator that pulls water in and circulates it back out. In that case you run the risk of clogging a filter with fats, oils or even small pieces of casings. Surprisingly, finishing it up without a vacuum bag does not cook any smoke flavor or any flavor out of the meat.

#4 Fat content or raise pH
- For most sausage you want to be between 20-30% fat content, we always prefer pork fat as it is creamy, very light in color and has very little taste.
- Cold Phosphate raises the pH of the meat which lets it bind more effectively to the water, helping more of it stay in the meat during the cooking process.
- Fat effects the flavor by melting in your mouth and coating it, letting you experience the flavor more intensely and longer.
- Too much fat will render almost no matter what

#5 Start your smoker within 20 degrees of products living weight
-Don’t stress proteins
-Prevents case hardening
-Get as close to this as possible, a propped lid/door will bleed heat from your smoker or oven but you have to be able to monitor ambient temperature

Watch Meatgistics Podcast: Top 5 Meat Hacks for Snack Sticks

So, I am not sure how many Veterans we have as meatgistics members but I wanted to take a second and thank any who have served today for their service. Now, we have Free shipping on orders over $75 right now but that isn’t necessarily for veterans day. So, any veterans looking for anything specific? I might be able to work something out if stock allows! I might also just do a coupon code.

Also, a reminder that Gary Sinise isa righteous dude!

https://www.waltonsinc.com/sweet-chipotle-lime-rub
https://www.waltonsinc.com/authentic-buff-wing

No images and short descriptions but on sale for the rest of the day, enjoy!

lol its not going to be long, I dont imagine we will have a large audience but it should be fun. I made small sliders of a few of the patties, so ill talk about those, how they taste and how they are different from normal seasonings. Then we will go over how I season and make my ribs normally, and one experiment I am doing and then finally will be the wings. I am going to be doing this solo so i WILL DEMAND forgiveness for cleanliness, there simply isnt a good option for perfect sanitation while doing this

We are going to try going live today from my house at 1 pm. I’m going to be talking about some of the patty mixes, how I make wings on my smoker and maybe a repurposed seasoning for ribs as well as a new seasoning for ribs that I freaking love! Be patient though, I’ve not done this from home yet so we will see how it goes!

Two samples from livestream are in. Will try them and report back on if they are worth it or not. Listen to an upcoming podcast if you want a sample of the jerky!

twoheartedloon as processhead says, there really isn’t another thing that we sell that will work as well. Smoked meat Stabilizer will add some tang but it doesn’t add as much in my opinion and you wouldn’t be any better adding that and then holding it. I don’t have experience with Fermento though we do occasionally get questions on it.

Mcjagger No, sorry, that gets confusing, we are going to be creating a new version of the app that will be working in both IOS and Android from the start, so they will be released at the same time.

Seanlee Hardy 0 No, the water is part of the formula. Now, instead of doing that I would actually recommend you follow what we have been doing recently which is replacing the water with Soy Sauce, Rice Wine Vinegar and Lemon Juice concentrate but even if you do just use water it will have plenty of taste. Here is a link to our more updated process. Just add the glycerin instead of the sugar. We did this with Venison but you can do it with beef no problem https://meatgistics.waltonsinc.com/topic/3384/wild-game-walton-s-tender-venison-jerky

We are super close but no, the current waltonsinc.com is still the old one. I don’t want to jinx anything but I will say we got past the major stumbling block. Now, the ball is basically back in our court so it SHOULD be coming really soon!

We are not doing the new website and waltons.com at the same time as we don’t want to create too much confusion. For the last few months waltons.com forwards to waltonsinc.com, eventually that will reverse.

twoheartedloon I would try to be pretty careful with the ECA when mixing in if you are going to hold it overnight. In all likelihood you will be fine but if too much of it ruptures you could run into the issue that it would start to denature the proteins and destroy your bonds.

TexLaw Yeah, that wasn’t working for this one but I am happy to report that it is working perfectly now once I ran this reset. The problem is to figure out what 2 kg is you almost need another digital scale.