How To Make.... Meat Recipes

@austin Hi Austin, I posted in meatgistics as well under 911. My profile is Drake. Venison sticks, I’m doing everything correctly, but I end up with loose chewy casings. I have to pull casings off the sticks before packaging. Like I stated I’ve posted a full explanation under 911. Any ideas would be very helpful

@mbroos it basically comes down to the texture of the final product. [image: 1612664956730-screenshot_20210206-202304_chrome.jpg]

@jonathon said in How to Make Homemade Summer Sausage - Recipe: @dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little. In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.

@Ozgrams It can be but there is some ratio changes that are sometimes needed. For example the jalapeno jerky is 1/2 the size of the jalapeno snack stick seasoning, so that would probably make a rather weak sausage. This is because jerky si designed as a topical. Not all have this ratio though, so there isn’t a good rule of thumb, you’ll need to do some experimenting.

@cdavis thx for some reason I thought he really didnt want to strip and restuff. In retrospect, that was the fastest easiest thing to do lol.

@dr_pain What’s your favorite jerky & seasoning for it?

@dave-in-az very informative. Thanks

@austin Thank you.

Agreed I hope it end end April holding thumbs Stay safe all

@JerL Your issue there isn’t going to be your smoke schedule but how you grind. If you want nice particle definition you should grind your lean meat twice, 1st through a 3/8 and then through a 1/8" plate and your fat either once or twice through a 3/8 plate depending on how big you want the particles. Now, when you have large clumps of fat like that in your sausage some of it is going to render almost no matter how slowly you cook it, so just be aware of that. I have done it numerous times and I have always been pleased with the results!

@papasop Thanks, you guys. I’ll give it a shot, next weekend. This weekend - more jerky. It’s in the fridge marinating right now.

Using the injection method, does it hurt to leave the bellies in the fridge longer than overnight. Sometimes life happens and just want to know if it’s ok.

@johnsbrewhouse Thanks. Well, that beats opening the lid every now & then to cool things off combined with dampers, etc. It is all a working science, there is no question about it!

Thank’s YooperDog, I think I will use the time while that bacon is curing in the fridge to figure out that smoker of mine. Ive never really needed to control the heat to this extent but it’s time I figured it out. I do have one of those smoke tubes, and I think that could be part of a solution.

Yes thats it. Any water needed?

How to Make Brisket Learn how to make Brisket with Walton's and Meatgistics. Read the guide, and then post your questions or comments below. What Is Brisket? Brisket is the lower chest of a beef. It is a heavily used muscle so if you do not cook it correctly it can be very tough, however, when seasoned and cooked correctly it is a great cut of beef. Brisket is most often smoked in the U.S. but it can also be boiled or roasted. Here at Walton’s, we think the only way to do it right is to smoke it! In a whole entire Brisket, there are actually two cuts of meat. First is the Brisket Flat and second is the Brisket Point. A Brisket Flat is typically thinner and leaner but has a nice fat cap to it. This is what is typically viewed and desired for brisket. The Brisket Point is thicker, fattier, and more marbled fat. Brisket Points are great for making burnt ends but not the sliced brisket that many people think of at the initial word and thought of brisket. Meat Block 10 lb Trimmed Flat Beef Brisket Additives 1 Bag Pa’s Black Bull Marinade 3.5 lb of water Or for injecting 1 Bag of Soluble Pa’s Black Bull BBQ Soluble Seasoning 14 oz of water Process Cook times will be long. Typically at least 8 hours and sometimes up to 14 or more hours. Cook times are long because we are not just cooking to 160 degrees like many other meat products. We want to cook up to an internal temperature of around 190 to 200 degrees. This is going to help breakdown the tough muscle fibers, collagen, connective tissue, and fat to make a more tender meat product. When we cook for that long and up to a higher temperature, moisture control and creating a juicy final product becomes more difficult. This is a common point of failure for many people smoking briskets. The way to ensure you end up with a juicy and tender final product is to use a marinade, and particularly one that includes sodium phosphate to help with moisture retention. Using phosphates will greatly increase the final yield and juiciness of the brisket. Marinating Our favorite option for a brisket marinade and seasoning, which also contains phosphates, is Pa’s Black Bull Marinade from Excalibur Seasoning. Hands-down, this is the best brisket seasoning out there. Mix .9 lb of seasoning with 24 oz of water and place in a food-safe container with your brisket and marinade for at least 12 hours. For best results vacuum pack your brisket with the marinade, this will help your marinade penetrate deeper into the meat. Injecting Mix 1.4 oz of seasoning into 14 oz of water until fully dissolved and inject all of the solutions into your brisket making sure that you do so evenly throughout the entire cut. The other way to do this is to mix up the entire bag with a gallon of water and inject as much as the brisket will take and then use the rest of the solution to marinate the brisket in overnight. With a seasoning like this, you are not going to overseason it by injecting as much of the solution as the brisket will take. Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight. Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight. Note Since this does not have cure in it you are free to hold it longer in the refrigerator to try to get it to pick up even more flavor. Thermal Processing & Smoking Stage 1 - 140° for 2 hours Stage 2 - 210° until internal temp is 190° Cooling For best results, fully cool the brisket in the fridge before slicing, unless you want to eat hot immediately, then go at it quickly. Slicing Slice across the grain into about 1/4" pieces. Wrap up Brisket can be an intimidating thing to cook for the first time but if you keep it fairly simple and use a marinade that contains phosphates or add phosphates it really is not that hard to end up with a wonderfully tasty Brisket! Additional Tips Try to get a Packer’s Cut that has “wet aged” for around 30 or so days, this will help with tenderness Some people will us a "Texas Crutch” wrap to avoid the stall. The stall is when the meat starts sweating and the evaporation energy keeps the meat from cooking. This is something we are familiar with as it is the exact reason that showering a cooked product for a minute and then letting it sit for a few minutes and then showering again will actually cool your product quicker than placing it in an ice bath. Cooking fat side up will give you the best end result as the fat will begin to render, or melt and while it will not penetrate the middle of the meat it will render along the sides. Other Notes Our recipe did not use a rub so we are not going to end up with the same “bark” that using a rub would impart. Feel free to add a rub after marinating or injecting. Watch WaltonsTV: How to Make Homemade Smoked Brisket Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Heat Resistant Silicone BBQ Glove Shop waltonsinc.com for 18 Piece Stainless Steel BBQ Set

How to Inject your Turkey with Soluble Seasoning Learn how to make Injected Turkey with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below. What Is Injected Turkey? An Injected Turkey is simply a fresh, uncured and unseasoned Turkey that you will marinate with a soluble seasoning by injecting it directly into the meat and muscle of the turkey. Marinating will give you a more flavorful turkey and since you are injecting the seasoning directly into it you do not have to let it wait as long and it will be a juicier bird as well. Meat Block 15 lb Fresh Turkey Additives Soluble Turkey Seasoning Rosemary Basil and Thyme Rub Process We are going to inject it with Soluble Turkey Pump and then we are going to rub the outside with Excalibur Seasoning’s Rosemary Basil and Thyme Rub. We recommend using one of the soluble seasonings from Excalibur Seasoning because the particle size of the seasoning is small enough to dissolve in water and more uniformly disperse when injected into meats. For the Soluble Turkey Seasoning, the recommended usage is to dissolve 3 lb of the seasoning in 5 gallons of water for a 20% pump. A 20% pump means we are adding 20% of the weight of the meat in the injection. So because this turkey weighs 15 lbs we will need to inject 3 lb (or 48oz) of the marinade. It is always better to have more, rather than not enough, so we are going to use 0.6 lb of seasoning to a gallon of water, which will give us 8.6 lb of injection and inject 3 lb of that into the turkey. Just like with the cured turkey we are going to inject it and then cover it in a 50% strength solution to let it marinate overnight so it picks up all of the flavor it can. To create our cover marinade we are going to use 0.3 lb of seasoning and 1 gallon of water. Also since this seasoning already contains cold phosphate for moisture retention we do not need to add any more. To do this properly we will need an injector, a scale (to measure how much of our mixture we have injected) a meat tray or lug and a large container to store the turkey in. We also like to use the Stark liners as they make everything, especially cleanup, a lot easier. All of these items and more can be found at waltonsinc.com. Before we start there are a few important things to consider when preparing your injection. The water needs to be potable, so very low microbial levels and it shouldn’t be “hard” water. The best way to do this is to buy distilled water from the grocery store or you can let your water sit out overnight in a cooler to allow any chlorine to gas out or evaporate. Injecting We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lbs we want it to weigh at least 18 lb after injecting, thus hitting our 20% pump goal. Now we are going to let this sit in a fridge overnight to let the injection disperse as evenly as possible and to get the most flavorful turkey possible however if you don’t have the time to hold it overnight you can go right to the oven or smoker at this point. Rubbing Turkey Now that our Turkey has been injected and marinated we are going to add some extra flavor by rubbing it with Rosemary Basil and Thyme Rub all over the outside. This should give it a nice fresh herb taste to go along with the injected seasoning. Note Most Turkeys still come with a pop-up timer, our best advice is to ignore this thing completely, it has ruined more Thanksgiving dinners than drunken relatives. You want to use an actual digital thermometer to check the temperature of the Turkey. Thermal Processing & Smoking Stage 1 - 120° F for 30 minutes Stage 2 - 135° F for 2.5 hours Stage 3 - 160° F for 30 minutes Stage 3 - 190° F until internal meat temp of 165° Wrap up Injecting and then smoking your Turkey at home is a simple and easy way to make sure you have a great tasting and looking turkey! The only thing you really need to do this is an injector, though the marinating buckets, Stark Marinating Liners, and a smoker make it easier and give you a better-finished product. Additional Tips If you want to rub the seasoning both above and below the skin that can give you a better taste. To do so you carefully separate the skin from the muscle by slowly working your hands (starting from the cavity side) between the skin and the breast meat. Allowing the turkey to marinate in a 50% strength solution over night will make sure your seasoning evenly distributes inside the muscle Watch WaltonsTV: How to Inject your Turkey with Soluble Seasoning Shop waltonsinc.com for Soluble Seasonings Shop waltonsinc.com for Injectors

@SierraPete I love Muffaletta seasoning/taste, I used to have some Muffaletta mix that I would put on sandwiches and I LOVED it!

Today I did a 50/50 thigh-breast mix with the Turkey Brats recipe. They turned out perfect. They were juicy with great texture. I only ran it through the grinder once with a 3/16 hole. Made them with the Habanero Mango Brat seasoning and wish I didn’t because as it was good for the Brat, I also made a smoked version, Like summer sausage, and there was just way to much going on in the flavour and even though the Heat is good, it just dominates the flavour.

How to Make Chorizo Learn how to make Chorizo with Walton's and Meatgistics. Read the guide, and then post your questions or comments below. What Is Chorizo? There are two main types of Chorizo, Mexican or Spanish. Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry-cured where the Mexican is usually either fresh. Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color. Our version will be a Mexican style and made from Untrimmed Pork Butts. An important addition to the Mexican Chorizo is vinegar, you should aim for a 50-grain vinegar. Meat Block 25 lb of 70/30 Beef Trim or 25 lb of Untrimmed Pork Butts or 18 lb Venison and 7 lb. Pork Fat Additives 1 bag of Excalibur Chorizo Seasoning 8 oz. (0.5 lb) 50 grain vinegar 32-35mm Hog Casings or Collagen Casings or Meat Bags Process Grind all of your meat twice through a 3/16th inch plate. Make sure your plates and knives are sharp and lubricated before grinding to give you a nice clean cut and to prevent any smearing. You can also remove your grinder head assembly and let is sit in the freezer overnight before grinding to get it as cold as possible. Meat Mixing We do not need protein extraction since we are not smoking this, so just mix in your seasoning and vinegar into the meat and mix until all seasoning is dissolved. Sausage Stuffing You can stuff your sausage into either 32-35mm Hog Casings or Collagen Casings. If you are using natural hog casings make sure you soak and flush them first. Avoid creating air pockets when you load your sausage stuffer, a good way to do this is to load your first level at an angle so the meat covers the bottom and then slopes slightly from one side to the other, add the next layer and leave an angle sloped in the opposite direction, make sure you are packing it down between loads. Stuff casings until they are smooth and full and then twist into links or cut into desired lengths Stuffing Into Meat Bags Use your largest stuffing tube to make this as easy as possible. Place the bag over of the stuffing tube and fill to the desired amount. Close bag with a Meat Bag Tape Machine or Hog Ring Pliers. Wrap up Making a Mexican Chorizo is really not much harder than making any other Fresh Sausage or Bratwurst, you just need to use the correct vinegar and seasoning. Additional Tips If you cannot find something listed as 50 grain then look for one with an acidity between 5-10%. Make sure you lubricate your plates and knives with White Oil before you start your grinder Since most often Mexican Chorizo is going to be used in its ground form stuffing it into meat bags might be the better idea with this one. However, it is also delicious if enjoyed as a regular sausage in a casing. Other Notes You can make leaner Chorizo, it will not have as strong of a taste but is still delicious Watch WaltonsTV: How To Make Chorizo Shop waltonsinc.com for Pork Sausage Meat Bags Shop waltonsinc.com for Natural Hog Casings Shop waltonsinc.com for Collagen Casings Shop waltonsinc.com for Walton’s Sausage Stuffers Shop waltonsinc.com for Ethnic Sausage Seasonings