I worked for 3 years in Walton's Customer Service department, I have probably spoken with a good deal of people visiting this page in one way or another! I am now working on content creation for waltonsinc.com and meatgistics.com.
Im originally from upstate New York and before I worked here I had never made homemade Sausage before. Now I love processing and the satisfaction that comes from eating a well made homemade Snack Stick, Summer Sausage, Bratwurst, etc.
I try to eat healthy and we will do some posts about healthy options here but I am not a fanatic about it, what is the use of eating healthy if you can't occasionally eat 1 or 2 Brats, okay fine 4 or 5!!?
All, I will be out of the office until the 22nd, @Austin will be here but he is time-pressed right now so he won’t be able to monitor it as closely as I normally do. However, if you need something, or see something that needs immediate attention please do what I did above and tag Austin with @Austin which will alert him that something needs his attention.
Have a good couple of day, don’t burn the place down!
Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product!
Most of the time this isn’t really something to worry about as all it is is the salt, sugar or tyrosine which is an amino acid being pushed out of the interior of the meat as the jerky dries. The salt is soluble in the water and oils of the meat so as the water is removed from the meat the salt no longer has anything to be bound up in and it is deposited on the outside of the meat in the form of dry white powder or crystals.
To prevent this from happening you can make sure that you are using the correct amount of seasoning or salt in your jerky as an overabundance of salt is the main cause of this. Another common reason for this to happen is overdried jerky, so if you are seeing this all of the time try adjusting your drying times.
Also, you can make sure your jerky is at or below room temperature before packaging it.
Now, there is also a small chance that this could be mold. A good way to make sure it is not mold is to vacuum seal your product after it has been dried, mold needs the presence of oxygen to grow so if you see the white crystals or powder on the surface of the meat while it is vacuum packed you can be assured it is not mold.
You can wipe it away with a damp towel if the appearance is something that really bothers you. This might be somewhat difficult depending on the level of dryness and texture of your jerky.
@Darkfish89 you are putting that grill to good use, those look awesome. Does the PK Grill Grates make a huge difference other than the perfect grill marks?
@Ode-Tom Sorry for the confusion, so to make it clear meatgistics.com is a subsection of Walton’s Inc. What we attempt to do on meatgistics isn’t necessarily sell things as much as provide the knowledge on how to get the most out of the seasonings/supplies that you buy from Walton’s INc.
So the easiest way to order products is just to go directly to www.waltonsinc.com and using the menu bar (I included an image of that below) to go directly to the section you are looking for. So, if you wanted to purchase some cold phosphate you would hover over the Seasonings section with your cursor, which would then drop down a menu and you would select additives from that list.
To make these two items simpler though here is the link to Cold Phosphate and here are the Stuffing tube brushes
Hope this helps, if not let me know!
@PapaSop If you ever deep fry stuff that bloody mary is as good as gold to add to your flour for a batter!
@Joe-Hell That’s an interesting idea actually. I wonder if that would make any difference, you have done this?
@Jim-Nowak I used 5 lb of pork shoulder, 5 lb of chuck and one package of beef marrow bones. They were the short kind, about 1-2 inches long each and there are 10 or so in a package. This isnt the exact brand but it is a general idea https://bit.ly/2MiAbfh of what I used.
@Joe-Hell We are going to be starting a new segment that will probably only live on our Social media accounts but we will be calling it Seasoning Sunday (like Meathack Monday and Meat Fact Friday) and Chorizo will be one of the 1st ones we do. I am going to talk about its versatility and point people to everything (or at least most things, I dont have hours to comb through and find ALL of your chorizo creations) you have done with it!