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  • Find out some of the best ways to improve your butchering and wild game harvesting

    1 Topics
    1 Posts
    Benefits Of Using Deer & Wild Game Rinse Benefits Of Using Deer & Wild Game Rinse

    Learn why using Deer & Wild Game rinse can improve your meat processing with Walton's and Meatgistics. Read the highlights here, and then post your comments or questions below.

    Excalibur Deer & Wild Game Rinse Carcass Spray Additive What Is Deer & Wild Game Rinse?

    This special blend of additives from Excalibur Seasoning is designed to protect and assist in limiting bacteria growth on your wild game before you can get your meat processed either at home or by your local butcher. It is used as a carcass spray, mixed at a ratio of 8 oz per 1 gallon of water. Simply mix and dissolve the additive in water and spray on the carcass both inside and outside, especially concentrating on the wound area.

    How Does Deer & Wild Game Rinse Work?

    It works by lowering the pH of the meat, stopping bacteria reproduction, and inhibiting mold growth. It also prevents browning caused by oxidation. Since this product is a very low cost item and it helps produce a much safer and higher quality meat product, every hunter ought to have this in their hunting gear for all their wild game processing.

    What Is In Deer & Wild Game Rinse?

    Ingredients: Salt, Citric Acid, Sodium Benzoate, Maltodextrin, Potassium Sorbate, Sodium Bisulfite. Contains Sulfites

    Shop waltonsinc.com for Deer & Wild Game Rinse Shop waltonsinc.com for Spray Bottles Shop waltonsinc.com for Meat Additives

  • Learn about quick tips and tricks to improve your meat processing skills for everything from sausage and jerky to BBQ and grilling

    13 Topics
    28 Posts

    mtnjim I’ve made two 10lb batches of venison/pork snack sticks. I used 2:1 ratio of lean venison and port butt. I smoked using a Cook Shack model 55 smoker and started low (120F) without smoke and door ajar. I added smoke the 2nd hour and ramped up the heat every hour x 3 until the batch reached approx 160F in 4 hours. They taste and look great.

  • Learn about tips and tricks to improve your meat grinding and mixing and what can make meat grinding and mixing better and easier

    6 Topics
    6 Posts
    5 Tips to Mix like a Pro

    Learn how to Mix Like a Pro with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    How can I Mix Like a Pro at Home?
    A few weeks ago, we showed you guys some tips on how you could take some of the things that commercial processors do when grinding meat and adapt them for use at home. We are continuing our effort to help you guys make the best homemade product possible, so today, we have some tips for you on meat mixing.

    1 Protein Extraction is the Key
    When mixing large batches of Summer Sausage, Snack Sticks, or any other product that requires protein extraction, a commercial processor is going to use a large commercial mixer, and the paddles on the mixer create mechanical energy that will break down the proteins in the meat and allow them to bind together with the fat, water, additives, and seasonings. While you don’t have a large commercial-style mixer, you can use a home mixer to get the same results, either the Walton’s 20 lb or 50 lb meat mixers will work for your purposes. The 50 lb mixer even hooks up to the Walton’s #22 Meat Grinder and larger Walton’s meat grinders and does the work for you. You will also want to use both the forward and reverse on your mixer in about equal amounts to make sure the seasoning is mixing in as thoroughly as possible. You know when you have enough protein extraction when you pick up a handful of it and try to pull it apart, and it stretches before breaking.

    2 Use a Binder
    Almost all commercial processors use some sort of binder when mixing their meat for a cured product. It helps with protein extraction, and it increases the final yield by keeping more of the water bound up in the product. The next time you plan on making summer sausages or snack sticks, add some sure gel or carrot fiber; it will make protein extraction easier and give you better consistency.

    3 Use the Correct Amount of Excalibur Seasonings
    Commercial processors are also using seasonings with the correct amount of salt in them, and salt plays a key part in protein extraction. This is another reason why we always recommend you use Excalibur Seasonings; they have already calculated all of this. Your home recipe is not going to be as accurate.

    4 Add Ingredients in the Correct Order
    Make sure you mix in special ingredients like Cheeses or any Encapsulated products last. Mixing too early can smear the cheese or break the casing on an encapsulated product which can cause the encapsulated ingredient to start working too soon in your product.

    5 Keep Things Cold
    Many commercial processors do their mixing in a cool room which helps keep the heat down. If you have a room large enough for you and your mixer, then by all means, do that, but since most of you don’t have that ability. So, after you grind your meat, put it in a freezer for 30 minutes or so to cool it back down after grinding.

    We will be back in a later video showing you some things you can do to stuff like the pros.

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    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!

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    Shop waltonsinc.com for Grinders Shop waltonsinc.com for Plates and Knives Subscribe to WaltonsTV on YouTube Walton’s #22 Meat Grinder Walton's Meat Grinder Walton’s 50 lb Meat Mixer Walton's Meat Mixer

  • Explore the world of sausage stuffing and how to make the best sausages from fresh sausage to cured and smoked sausage

    6 Topics
    16 Posts

    bcompton53 In my opinion Sure Gel is better than Soy Protein blend in binding the meat when making a cured product. We once tried to make imitation bacon that looked more like regular bacon by layering the meat and fat with clear lines of separation, miserable failure! No matter how you cook it, that fat is going to render and if it is not bound at all in proteins it is going to be cooked out and will reform as a greasy mess on the outside/bottom of the product.

    I do think your particle definition is great looking and looking at it I don’t think it is part of your problem. When fat is cooked, it will melt, but it should also resolidify inside the pocket of the meat. I think your swiss cheese looks is the same thing that happens when you don’t stuff summer sausage or any sausage fully enough. In short, I think those are voids, not places the fat melted out and ran. I could be wrong there but that is what it looks like to me.

    To fix that in the future you could try pushing the meat into the pan a little strong but I don’t think that will do much, I would recommend that you drop the pan a few times from the height of a few feet onto the table. That should pack it down in there a little better and clear some of those voids.

    Now, it also could be partly because you did not grind the fat small enough, we made some venison keilbasa here once and we ground the fat once and then cooked it. That fat totally melted BUT it only leaked where the fat was on the outside of the sausage. The fat that was totally encased in protein reformed and had a nice “pallet appeal” (thanks PapaSop) So, i’d try getting it packed down a little tighter in the pan!

  • Improve your smoking & grilling by follow these cooking tips & tricks

    15 Topics
    31 Posts

    Lori Lindquist Yes you can do that with the Hickory Smoke Powder, but be aware that the liquid smoke we sell isn’t the same stuff you buy in the store! Ours is formulated for commercial application and you can easily ruin a batch of anything.

    So, yes, just don’t try to use the liquid smoke!

  • Learn about the best ways to package meat and food products, what options are available, plus other tips and tricks

    4 Topics
    16 Posts

    processhead I do the same thing when I make sausage.

  • Learn about what types of equipment is best suited for different applications in food processing

    1 Topics
    1 Posts
    No new posts.

  • Learn about tips and tricks for maintaining your meat processing equipment, knives, and other supplies

    4 Topics
    4 Posts
    Meat Hacks: Replacing a Gearbox for Walton's Stuffer

    Learn how to replace a gearbox for a Walton's Stuffer with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Learn how to replace a gearbox for a Walton’s Stuffer?
    The first thing you are going to do is remove the canister from the base. Then you are going to unscrew the piston from the arm. Now you want to unscrew the four screws on the bottom of the housing and remove that plate. Next you remove the arm through the bottom of the gear housing, once it is cranked all the way down it should come out fairly easily if you pull it towards the back of the machine. Next you want to unscrew the 4 screws the side without the handle, these are metric bolts so you will want to use 14mm socket or wrench. You want to remove the bolts on the side without the handle, before you unscrew the two bolts on the side with the handle you will want to hold the gear box from the bottom, it normally will not fall out by itself but better safe than sorry. Now you pull the gear housing down and away from the side with the handle, the housing should come out fairly simply.

    To replace this you will put the new gearbox in the same way you took the old one out but only loosely tighten the bolts back down to make it easier to make any adjustments later. Put the screws back in on the side and the bottom of the housing and then put the arm back up through the bottom. Now you want to check a few things before you go any further. You want the two small attachments for the handle to be as evenly centered in their holes as possible, if they are out of whack this can cause some grinding between the gears and the arm. So once your holes are centered check to make sure your arms is coming out the top in the center of that hole as well. If not loosen the bolts further and make adjustments by pushing or pulling the bolts that the crank attaches to until everything is centered. Now tighten everything back down and you are good to get back to making sausages!

    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! Thanks for watching Meatgistics. I’m Jonathon with WaltonTV and I’ll see you guys next time!

    Subscribe to WaltonsTV

    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!

    Subscribe to Meatgistics

    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!

    Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Collagen Casings Subscribe to WaltonsTV on YouTube Walton's 50 lb Mixer Walton's 50 lb Mixer Walton's Stuffer Parts Parts for a Walton's Stuffer

  • Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

    17 Topics
    120 Posts

    paulshan63
    Real pepperoni is a dried fermented product. Usually dried to 35 to 40% weight loss over several months in controlled 51f and 75% relative humidity chamber. After being fermented down to a pH below 5.2 (I like below 4.6) to protect it from spoilage.

    Smoking a sausage for a few hours will never be able to replicate the meat texture you expect, it will seem soft.

    You could put in fridge and dry 1 day, then seal in bag 1 day to let interior moisture equalize so you don’t get hard exterior case. Then exposed dry, then bag, repeat until desired hardness. Weigh it and target 35% weight loss.

  • AustinA

    Why Is Salt The #1 Ingredient In Meat Seasoning?

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    Ray HinesR

    For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc. The salt content can really add up and become a killer. I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.