@Fijidreamer Welcome to the board, you aren’t far from us at all, we are just up the road in Wichita! Nice to have a classically trained chef on here! I think we have one or two others, or at least some that appear to be so please feel free to let us know your thoughts on what we say when it comes to kitchen cooking!

With your username I assume you are either from Fiji or have visited? What an eye-opening culinary experience that was for me, they eat almost everything from the ocean and cook a lot of it ceviche and most surprisingly they have cattle that just roam the island or at least on Vanua Levu and any village that wants some beef can harvest them!

@Dave-R There is some good information here https://meatgistics.waltonsinc.com/topic/644/cold-smoker here https://meatgistics.waltonsinc.com/topic/1217/i-need-a-new-smoker/
and especially here https://meatgistics.waltonsinc.com/topic/1162/diy-smoker-remodel

Maybe @rhjbarney would be nice enough to share with you where he got some of those parts for his massive remodel?

@PapaSop My biggest issue with some other forums is that it seems as if people delight in being mean and enforcing rules “like dont start a new post unless you have exhaustively searched the board” Now, still being a relatively small (but constantly growing) community we may have an advantage with that but being rude isn’t gonna be something we allow here. As long as it is an honest question this board will always strive to answer it!

@twilliams Obviously I am biased but there won’t be any problem with what would be a 2-day max shipment of this cheese. The only time we don’t ship cheese out the same day it is ordered is if it is going to sit over a weekend in a UPS warehouse that isn’t climate controlled. Other than that it will be fine!

@slotown Beer Brat is a good choice when making an all pork brat, I am not sure how it will do 50/50 with wild turkey. When I do wild game I tend to like to add a stronger tasting seasoning and Beer Brat, while very good, is more on the mild side. You could add a strong tasting beer to add some more kick to it. I wouldn’t use an IPA, Ive never had good luck cooking with them, a Barleywine style ale or maybe even a stout might work well though!

@slotown Good to have friends like that! I’d absolutely add a binder of some sort like Super Bind as that is Carrot Fiber and Potato Starch, the potato starch forms a gel at the same temp that meat really starts to excrete water (around 135) so it can absorb that and the carrot fiber can hold up to 26 times its weight in water, or if you don’t want to spend that much money on a biner then Carrot Fiber or Sure Gel. No matter which one you choose a binder will help when combining two different proteins.

Make sure the 50% that is pork is a fatty portion too, my favorite to use is pork butt for sausage.

I’d also add some Hi Temp Cheddar cheese.

Weekly Blog Post - Meat Processing Equipment and Coppa

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?

Meat Processing Equipment 205 Maintenance for Sausage Stuffer An in-depth look at how to take care of and replace the gearbox on your Walton’s Sausage Stuffer.

Meat Processing Equipment 206 Advanced Sausage Stuffers More information on Sausage Stuffers that we did not include in earlier videos, including a break down of the full line of Walton’s Sausage Stuffers.

Meat Processing Equipment 207 Advanced Grinding We show you two major factors in the speed and quality of your grind.

What Projects are we looking ahead at?

We have an Eller Climatic MM M100 Dry Curing Chamber in our test kitchen but we have never had much of a chance to play around with it. That is finally changing, we made a “Coppa” recently with Excalibur’s Fig and Spiced Rum Cocktail Rub and it came out delicious. That was a test run and we are just getting ready to do some more testing and we will have a video coming out on that as well in the next few months.

What’s on our Mind?

We are starting to put together our giveaway $ sales for May 2019. If anyone reading this has a good idea on what you would like to see as a giveaway or a sale item let us know and we will see if we can make something work.

Noteworthy Recent Posts

@crismccarthy Started the I need a new smoker! post in which he was asking for some advice on what type of smoker he should get on a pretty decent budget, the responses and the pics of @deplorablenc1 @rjsenk @rhjbarney @erich52 and @Joe-Hell setups at home are worth looking at!

Meatgistics Community

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

New Products

We have ordered new Meatgistics T-shirts and we have expanded our size range so hopefully, there is something for everyone. The design will remain the same but we will now have two colors of shirts available. One will be a Heathered Grey which will be very close to the current shirt and the other will be Burnt Orange.

We also have ordered new hats

The Brand New Weston 6 Tray Dehydrator Plus should be in stock pretty soon here at Walton’s and this should be a great option for anyone looking for a quality dehydrator under $100. It has over 7 square feet of drying space across 6 trays and can be set up for run times up to 48 hours!

Meat Fact of the Week -

According to a report by the USDA, the average American ate an estimated 222 lb of meat in 2018 (those are rookie numbers, we need to pump those numbers up!) when you consider there are approximately 325 million adults in the United States the total amount of meat is 72 billion lb a year! American hunters harvest an estimated 6 million whitetail alone in the US a year, at about 50 lb of meat each deer that is 300 million lb of meat and that is to say nothing of Elk, Moose or Water Fowl. So if you removed just Whitetail hunting that is an additional 400,000 cattle that would have to be farmed to make up the difference. So do everyone, including yourself, a favor and keep hunting and processing your wild game!

@PapaSop Other than the Walton’s and Meatgistics accounts I do very little on social media so I am with you on that. It can be helpful though from time to time. Kids today get confused if the listen to an auto directory and it tells them to hit the extension and then the pound sign, they have no idea what to do!

@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.