Categories

• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  Roll Call

  Bragging Board

  Meat Processing

  Smoking & Grilling

  General

  URGENT 911

  User Recipes

  Non-Food Related
  1845
  Topics
  19512
  Posts

  W

  Information from 2014 on PK Smoker. smokers@psseasonsing.com 800 328 8313 Iron Ridge, WISC i talked to a BILL Ring, tech guy. Very helpful hope this helps Willy from Dakota
• Podcast

  Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  19
  Topics
  147
  Posts

  

  Meatgistics Podcast: Cowboys DO Still Exist 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. Beautiful Beverages Austin had Pulp Theory Hazy IPA from Odell’s and he is in love with it, he is disappointed that it is going to be a seasonal and he cannot get it all year long Jonathon had Scarlet Fire from Tight Head Brerwing a great clean red ale at 5.6% alcohol it is a perfect beer for meals or sitting around and drinking with your buddies. Kobe Burgers vs Normal Burgers Since we had John, who is a Cowboy on we decided to see what the actual difference is between a Kobe Burger and a regular 80/20 burgers. We made burgers for each of us and then let Patrick give them to us without us knowing which is which. Their is a clear difference in the taste between the two. Now, you can see it click in my mind that oh no, we might have guessed wrong! Enjoy us being bafoons. John Heinen John is a modern day Cowboy (if you couldn’t tell from the hat!) that spends the vast majority of his time out on his horse surrounded by nothing but cattle and pasture land. He talks about doing some quick veterinary medicines from shots to helping birth them. He talks about how crazy his busy season is and surprisingly that poachers are still an issue for Cowboys. He also talks about his god and tells a quick story with a badger. Show Links If you need a Cowboy or someone with those particular set of skills let us know @ podcast@waltonsinc.com, we will get you in touch with John! Watch Meatgistics Podcast: Cowboys DO Still Exist
• Blogs

  Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  Waltons Blog

  Better Living Through BBQ with Joe Hell
  137
  Topics
  769
  Posts

  

  pr0wlunwoof I’m sure you could substitute just about any sweet onion in similar quantity. Spiceology is a company out of Spokane, Wa. that sells individual and blended spices.
• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  Seasonings and Additives

  Fresh Sausage

  Cured Sausage

  Jerky

  Sausage Casings

  Deli Meats

  Smoked Meats

  Cured Whole Muscle Meats

  Specialty Sausage

  Meat Processing Equipment

  Wild Game
  77
  Topics
  287
  Posts

  

  Sausage Casings: 203 Tips for Stuffing Fibrous Casings Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have! Prep-Work Fibrous casings are the most popular choice for making summer sausages and some other larger diameter sausage-like products. It is made from a paper product and is generally easy to work with but here are a few tips to make sure you are making the best product possible. First, make sure your fibrous casings are soft and pliable before you attempt to stuff them, they need to be soaked for 30 minutes in 90-100°F to soften them up. Choose the largest stuffing tube or horn that you have that your casings will fit over, with larger fibrous casing this is generally your largest stuffing tube. Doing this will allow your casing to stuff evenly and prevent swirling inside the casing which can cause an odd appearance odd when you slice your summer sausage. What to Expect Since Fibrous casings are so strong blowouts really are not a major concern here so feel free to stuff the casing until the casing is smooth and full while minimizing backflow. Backflow is when sausage comes back up around the tube before going into the casing. So make sure you are holding the casing on tightly and near the end of the tube. As you are stuffing your fibrous casing make sure that you leave at least a few inches at the end of the casing so you can clip it closed with hog ring pliers, a bag and casing clipper or a max pac stapler. Twist the end of the casing as tightly as possible and place your hog ring or staple as close to the meat as possible to keep the meat tightly in the casing. Extra Information Now, most of the fibrous casings that we sell are prestuck, which means that small holes are already present along the casing. This allows for the pressure to bleed out during the cooking process and for the casing to form down tightly to the meat. If you purchased one of the few fibrous casings that are not prestuck you will need to get something like a sausage pricker and make some holes up and down the summer sausage. The casings already have a loop of string on the opposite end to hang it in a smoker so your hog ring will be responsible for keeping the casing closed while the weight of the meat is pushing down on it, so make sure it is as tight as you can make it. One other thing to make note of here even though it is not technically part of the stuffing process if you do not run a shower cycle or an ice bath to cool your sausage down the casing is going to stick to the meat when you try to peel it. If you have run an ice bath and it is still sticking when peeling try putting it in the fridge overnight, that will often allow the casing to peel away cleanly. Shop waltonsinc.com for Fibrous Casings Shop waltonsinc.com for 11 lb Sausage Stuffer
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

  Recipes

  Meat Hacks

  Seasonings

  Will It BBQ?

  Gamebird Gourmet

  Recipe for Disaster
  174
  Topics
  970
  Posts

  

  cdavis One thing we recently found was adding Bacon Taste Booster is an inexpensive additive that actually does help it taste more like bacon!