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!
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!
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.
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!
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!
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!
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!
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.
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!
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!
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!
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!
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!
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!
It has been a while since we have done anything in this section and one of the things I liked was giving everyone the stats on how the community is growing and how much Meatgistics has been used. First, that is all from you guys! People aren’t coming here and staying here for me and Austin they might come to find some information but it is you guys who are keeping everyone engaged. The decision to have a community section of meatgistics was the smartest thing we have done!
Stats for the last 7 days:
New Posts 247
New Topics 17
New Users 55
New visitors 3,604 (lots of people just visiting or lurking, they’ll eventually get around to signing up!)
Page Views 121,854
All-time Stats:
Posts 19,700
Topics 2,200
Users 9,900 (we’d be well over 10,000 but I keep deleting any questionable accounts due to spam!)
Austin and here is the most important pic taken during the entire weekend! PapaSop Thanks for stopping by, sorry you met @Team-Blue and not Austin!
Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.
Jon is drinking Devil’s Advocate from Church Street Brewing
Austin is drinking Delerium Red from Huyghe Brewery
Jon used BBQ Jerky seasoning to make snack sticks and confuse Austin. While he was correct that there was some BBQ in it, he did NOT guess correctly.
-We talked about Calving Season
-Feedlot Inventories are a point of concern right now
-Meat Supply Inventories are hopefully on the mend by the time this is released!
We talked about the Precision Scale and how it can be used to help you make better sausage, especially when making smaller batches. Take the weight of the seasoning and divide it by the intended batch size, then multiply that by the # of pounds you are doing and then multiply that by 16 to get oz instead of pounds. That # is the ounces you need for the batch you are making.
This is the last one we had recorded before we released episode 1 so we will have a customer question answered in the next one!
Mulberrylane First of all, we’ll pray everything goes well with your son, that has got to be incredibly hard, glad you have what sounds like a tight family to help!
Second, we could come up with sausages and recipes without any preservatives but salt is the tough one. Salt plays such a key roll in sausage and even jerky that I don’t think that there is a way to eliminate it completely. Is there a % per serving that is acceptable or does it truly need to be salt-free?
Do the boys like heat? It seems like to me that the easiest way to work around low sodium but still provide taste would be to add some heat. What about sugar? Is that okay and if you want that restricted please let me know how many grams per serving of sugar is acceptable.
I’ll run this by our application specialist and Austin and I will have a talk to see what we can come up with!
Stay strong and god bless!
Randyman Our 11 lb sausage stuffer just went on sale today, this is the stuffer I use all the time in our videos/experiments. The piston is smaller which makes turning the crank and stuffing a lot easier than on the larger models. https://www.waltonsinc.com/sales
We are testing out creating new groups based upon what smoker you own. Right now I have 1 for the Pk-100 and 1 for Masterbuilt. If people want I can split masterbuilt into a few different categories (but I don’t want to go totally nuts here) as I know they make a bunch, but to start this will make things easier. So, now if you have a question on a Masterbuilt or PK100 you can simply @Masterbuilt or @PK100 and it will notify everyone in that group!
So, to be useful people would have to go and join those groups. Let me know if you guys like this idea and what other groups for smokers or other pieces of equipment you want. Right now I have the badges showing but we can hide that if it starts to get too many badges next to our names.
Feel free to tell Brian how much you liked this!
https://www.facebook.com/149691662246992/posts/1086054921737010?comment_id=602953050254182
![83514996_2879646085408071_7238138316128780288_n[1].jpg](/assets/uploads/files/1582664926424-83514996_2879646085408071_7238138316128780288_n-1.jpg)
Learn how to make Breakfast Stuffed Pork Tenderloin with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Pork tenderloin
Chorizo
Scrambled Eggs
Spinach
Mexican Shredded Cheese
Bacon
There are two ways to stuff a pork loin, you can butterfly it by slicing it near the edge all the way so you end up with one thin piece, or you can flatten it out with a mallet. Flattening it out with a mallet is the easier of the two and it tenderizes the meat. Grab a few pieces of plastic wrap and cover the loin before you start and place it on a cutting board. Begin hitting the meat in the center until it starts to flatten and then begin pushing out with the mallet as you are tenderizing the meat, this will help it spread out quicker
Both the eggs and the bacon will have to be partially pre-cooked, the eggs only need to be cooked for a few minutes in a pan, not until they are fully done, we do this to make sure they don’t run out while cooking. The bacon should be cooked as you normally would to prevent the bacon from getting soggy inside the tenderloin. Take your eggs, chorizo and spinach and mix them together in a bowl. Lay your bacon down first, then cover with the chorizo, egg and spinach mix and finally top off with some cheese.
Pick one side of the flattened out loin and begin rolling it up so it is fully closed, depending on how fully you stuffed it you might have some difficulty with this! Then you can either tie up the tenderloin or you can use Roast Wrap like we did. Simply roll your tenderloin in the plastic that is provided, then cover with the wrap, cut off excess plastic, break the plastic along the perforated lines and pull plastic out. You are left with a perfectly “tied” roll!
We cooked this at 400° F on our grill for about 15 minutes, you want to get the temp up to 140 at least here. Let is sit for a few minutes and then cut and enjoy!
If you are wanting to make a healthier version of this you can leave out the chorizo and/or the cheese for a lower fat version. We don’t avoid fat though so we’d recommend you use it all and maybe even some more stuff!
You could also rub the outside of the loin with your favorite Excalibur Seasoning Shaker, we tried the Apple Sweet and Sassy Rump Rub on the next one we did and we loved it!
For anyone who is interested I will be talking to Mark Lewke and his co-hosts tonight around 620 at http://www.the4outdoorsmen.com/ I know Mark through Ron Schara who we advertise with for The Flush, Nick’s Wild Ride, Destination Polaris, made for the outdoors, MN bound and a few others.
We’ll be talking about Meatgistics and the great community that has formed around meat processing (that’s you guys!), the podcast, and some of our favorite meat hacks!
Smoked wings, sorry for the terrible picture, time for a new phone? These were rubbed with the KC bold and spicy rub and then coated in Captain Rodney’s Ginger Lime Really good combo but I failed to shuffle them around so the skin on some was better than on others, I like it when they are more crispy and some of these just weren’t crispy at all.
Chef 400?! My goodness that is a lot, hope it went off without a hitch!
AdamCA I’m fairly amazed that this post has 300 views…I’ll tell everyone what, if these sticks come out good we will do a special drawing somehow, and I will send a package of them to one person. Sometimes it is better to ask forgiveness of Austin than permission!
@Team-Orange You can be “official” all day, me and @Team-Blue will keep it “Real”!
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
Fresh Sausage is a traditionally a product that has been ground, seasoned and then most times stuffed into a casing for cooking. The size of the sausage can vary from as small as breakfast sausage link all the way up to 35mm Bratwurst style sausage. It can be made from beef, pork, poultry or wild game or other meats and even some non-meat items are being called sausage now.
Initially, sausage was made to use as much of an animal as possible so organ meats, connective tissue, and other non-desirable cuts were ground, salted and then stuffed into the intestines of the animal to be either cooked or cured. Over time it proved to be so popular due to its taste that the practice of using lower quality cuts is no longer common.
Today some common types of Fresh Sausage are Breakfast whether it is in links, patties or just made as a ground product, Italian, Bratwurst, Mexican Chorizo, and even some Boudin. Because a cure is not used for fresh products they need to be refrigerated or consumed right away. When cooking them you can add smoke if desired but it is less common.
Sausage can be made from almost any meat. Pork is the most common as it is readily available and relatively inexpensive but beef is also fairly common and chicken sausage is also becoming much more common and commercially available. Regardless of what meat block is being used at least 80/20 fat ratio is standard but we like 70/30 and some even go closer to 50/50. This means if a leaner wild game such as venison is being used the correct amount of pork fat will need to be added or the finished product will be less flavorful and overly dry. The best time to add this pork fat is during the second grind so it can mix in well with the lean meat. For most types of fresh sausage, the meat should be ground twice through a 3/16" plate to achieve the ideal particle size.
Fresh Sausage, especially Bratwurst and Breakfast Link Sausage does not have the same texture as a cured sausage. This is because we do not need to achieve protein extraction during the mixing process as we are not smoking this, meaning there is less of a danger of the fat rendering out of the meat during the cooking process. The end result is that when you cut one open it will have a more coarse appearance and mouthfeel.
Fresh Sausage can be stuffed into natural casings, like hog and sheep, or you can use fresh collagen casings. Since Fresh Sausage can cover everything from Breakfast Links to Bratwurst you might be using casings as small as 21mm collagen or as large as 35mm natural hog casings.
Depending on the meat that you are using to make your sausage you will need to cook it to different internal temperatures. For example, beef and pork sausages need to be cooked to an internal temperature of 160° F while chicken and other poultry need to be cooked to 165°F. The reason that sausage needs to be cooked higher than a whole muscle cut, like steak, is that very little harmful bacteria live inside the muscle, the majority of it is on the surface. Once you have ground that however you have exposed all of the meat to that bacteria and it must be properly cooked to be safe to eat.
Either cook your sausage right away or freeze and then vacuum pack it for future use. If you do not freeze the sausage first and try to vacuum pack it you will end up crushing your sausage and it will either have flat sides to it or it will be pushed out of the casing altogether.
Learn how to make Homemade Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Bacon is classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine, it is typically eaten for breakfast or added to other dishes to add a savory flavor.
Pork Belly
For Injecting
Blue Ribbon Maple Cure for Bacon
Bacon Taste Booster
or
For Pickling
Country Brown Sugar Cure
Bacon Taste Booster
There are two popular ways to cure bellies at home, pickling which is also often mistakenly referred to as brining and injecting. Brining is using just salt, pickling is the correct term for using an actual cure.
Injecting
Before you prepare your injection there are a few things we need to point out about the water you are going to use. At the time of mixing the water needs to be between 40 and 45°, it cannot be hard water and must be potable so very low microbial levels. If you can aerate the water that is preferable, if not then put the water in a cooler and hold it overnight.
To prepare your injection you are going to dissolve 2 lb of Blue Ribbon Maple Bacon Cure and 6 ounces of bacon taste booster in a gallon of water. Bacon Taste booster helps impart the classic bacon taste while using modern curing techniques and it helps fight off rancidity in the freezer. Then you want to pump the bellies to 10 % of their green weight. Green weight is simply what the bellies weighed before you injected them.
Since the Blue Ribbon Maple Cure for Bacon has Sodium Erythorbate in it you only need to hold this product overnight in a cooler at 38° before moving them to the smokehouse. While you are holding them you want to cover them in a 50% strength solution of the pickle you used. The easiest way to do this is to take the remaining pickle that you did not inject, weight it and add that amount of water to the pickle.
Next hang your bacon on 9-inch bacon hangers, making sure that there is sufficient flesh above the hooks to prevent them ripping through the top of the belly and hang them in the smokehouse.
Pickling
If you want to pickle we recommend you use country brown sugar cure, you just have to modify the usage a little to get the correct parts per million. You will want to use 1.52 pounds of the cure to a gallon of water to get 120 PPM of ingoing nitrite. Fill the container with the cure before you put the bellies in, this will allow the bacon to suspend and cure evenly. Make sure to stack the bellies meat side to meat side and fat to fat. Once your bellies are covered move them to a cooler at 38° degrees and hold for 3-5 days. After it has sat for 3-5 days fill a meat lug with clean cold water, let the bacon sit in that for 20 minutes, empty that and fill it up with more cold water and let it sit for another 20 minutes to rinse off any excess salt. If you try and skip this step your bacon is going to be WAY too salty. If you are wanting a less salty product then repeat this step a 3rd time.
The smoke schedule is the same for Pickling as it is for Injecting.
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°
If your smokehouse has a shower cycle you should run it for 20 minutes with no heat and no smoke. If you do not have a shower cycle in your smoker then fill a meat lug with ice and water and leave it in there for 15-20 minutes to bring down the internal temperature. Allow your bacon to sit out at room temperature for 2 hours.
Bacon is one of the most commonly cured meats in America, being able to make it at home is really not very hard but it is a little time-consuming. One of the nice things about making bacon is all you need is the Cure a Meat Lug a cooler and a Smoker!
For either pickle or injection make sure your water is 40°-45°F, it can not be hard water and aerate it or hold in a cooler overnight.
Each week, Jon and Austin break out and critique a new beer and different sausage while they discuss everything about meat. Follow along as they talk about their favorite recipes and share some of the best expert tips and tricks for making sausage and jerky. Stay up to date on the latest news and current trends in the meat industry as Jon and Austin explore everything related to meat and more.
Today we spoke to Brittany Waldman from Pass It On Outdoor Mentors! Brittany is the Director of Field Operations- Pass It On- Outdoor Mentors and is a Mentor herself. She has was matched with a “little” and found the experience rewarding, Mike Christensen (who has been on the podcast as well) noticed the love she had for this cause and was smart enough to bring her on full time. Brittany is someone who has figured out that helping others selflessly is one of the most self-rewarding things you can do! She has made it her mission to take High School aged kids who shoot trap off the trap shooting range and into the field.
We all need to try to be as great of an ambassador for hunting as she is! We had a lot of fun on this one!
Check out Outdoor Mentors https://www.outdoormentors.org/
Learn more about Brittany here https://www.outdoormentors.org/brittany-waldman
Outdoor Mentors Social Media:
https://twitter.com/mentornational?lang=en
https://www.instagram.com/outdoormentors/
https://www.facebook.com/OutdoorMentors/
This is a new category that can be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.
