Jonathon I’m not sure how I missed that this was going to happen. Is there a mailing list that we can sign up for in order to be notified of upcoming Meatgisitics Livestreams? I’m already subscribed to the YouTube channel, but for some reason I didn’t get a notification until it was already over.
This livestream was some great info. I’ve been making sausage (mostly venison salami) for many years, but was never really all that impressed with it. I think I was doing several things wrong, but the biggest of those is likely the lack of protein extraction. So I’ve been watching every Walton’s video and reading every blog post about proper protein extraction. I think a proper meat mixer may be in my future. Other issues: bad smoke schedule due to a cheap, unregulated electric smoker (now in the trash) and either no binder or the wrong binder. After not using a binder for many years, I put carrot fiber in my venison salami last year with bad results. It held water alright. Between the three big errors (lack of protein extraction, smoke schedule, binder choice), there was so much water held in the salami that it would literally create a pool of water when I sliced it up. Absolutely terrible. I’ve been doing some test batches lately after pouring over your videos and am very optimistic for this year’s sausages! Now that I think I know what I’m looking for in protein extraction, along with a better smoker and some Sure Gel, I’m quite hopeful. Thanks for all of the great info that you guys put out.