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 never did a homemade Sausage or anything. 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!!?
@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!
5 Minutes
10 Minutes
Marshmellows
Graham Cracckers
Chocolate
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@mesbilawson Great question, you do not need to trash them at all. Depending on the temperature they have been held at and a few other factors you might get some crumbly edges after smoking them but there is no danger to smoking and eating them and the taste should still be fine!
@carla-edwards Good setup, I like the glass insert to let you monitor without opening. Welcome to the board, always good to get some cold smoking expertise on here!
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!
Will it BBQ? Smores! - We know that Smores will BBq, it is basically the same process on a grill or smoker as over a fire. However, we wanted to do this for two reasons. First, we wanted to see if you could do large amounts as a dessert at once and still have it taste as good and second, we wanted some smores!
Weston Multi-Layered Burger Press - This new product from Weston will let you make multiple burgers of the same diameter quickly and easily. It is a little easier than using a single press if you want to make multiple but you don’t have to clean a stuffer like you do when using the Rapid Forming Patty Attachment. They tried for a best of both worlds type of product and they did a pretty good job!
PK-100 Review - We finally got this shot. It is being edited now and should be released in the next few weeks. It is a great little smoker and even at its price more people should be using this. It gives you professional performance and home user convenience.
The Best Burger - One of these days I am going to get around to making a few different burgers out of different types of meat and determining the “best”. I am finding I like pork burgers over beef burgers more and more so the test is going to be a 100% beef burger, a 100% pork burger, a mix of 50% 50% and maybe a brisket burger. That last one will open happen if I can convince Austin to allow me to purchase a brisket and grind it up!
How much does genetics play into the best diet for individuals? I know one of the reasons diets don’t work for everyone is that depending on where we came from we have different nutritional needs. Well, I just sent in my DNA genetic test to a popular company and I am getting a report on what genes I have that SHOULD show me what foods will work best with my body. Once I get that back in a few weeks I am going to alter my diet and see what the results are, I will keep a running blog of the results in body weight and energy and let everyone know. I am going to be crushed if it says I need to stop eating so much red meat!
@Big-Mike Can you send me a picture of the product or are they already all gone? I spoke with someone here and they thought cook schedule and fatting out but your process doesn’t indicate to me that either of these was the issue.
@mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.