Food Preparation & Cleaning

@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.

Great info…Thanks

WaltonsTV: Creativity In Using Seasonings Meat Hacks: Creativity In Using Seasonings Outside Their Intended Purpose Can I use a seasoning for a use besides what it says on the label? Watch the full video, read the highlights here, and then post your comments or questions below. Using Seasonings Outside Their Intended Purpose - Be Creative Just because a seasoning is a labeled as a snack stick seasoning, doesn’t mean that you cannot use it for something else like summer sausage or jerky. Be creative and don’t be afraid to use a seasoning for something other than what is was originally developed for. For example, if you really like the Sriracha Flavored Snack Stick Seasoning, but you would prefer making summer sausage or jerky, there is nothing wrong with using the snack stick seasoning in a different product like summer sausage or jerky. So if you like the sound of a certain seasoning flavor, but it’s not labeled for the meat snack you wanted to make, don’t be afraid to still try it out and use it in any type of meat snack! Shop waltonsinc.com for Excalibur Seasonings

WaltonsTV: Cleaning vs Sanitizing Meat Hacks: Difference Between Cleaning & Sanitizing Watch the full video below, read the highlights here, and then post your comments or questions below. What Is The Difference Between Cleaning & Sanitizing? A lot of people don’t realize that cleaning and sanitizing are actually two separate steps. Cleaning is where you first remove any dirt, grime, or fat residue or meat particles leftover on your equipment or work surfaces. Then, you sanitize by killing bacteria and disinfecting your work surfaces and equipment. Cleaning and sanitizing is very important because maintaining a clean environment will help you make a safer product, and then safer products will lead to a longer shelf-life. What Kind of Cleaners and Sanitizers Are Available for Meat Processing? What we recommend and use are some of these products… Cleaning larger areas - Neutra Sol Cleaner Cleaning smaller areas - Power Foam Cleaner Sanitizing larger areas - Bi-Quat Sanitizing smaller areas - Hard Surface 60 Second Sanitizer Both of the cleaners listed above are degreasers so they will help breakdown any leftover fat particles or meat leftover on your equipment or other working surfaces and make them easy to rinse off completely. And then the Hard Surface Sanitizer is Walton’s favorite option for a sanitizer because it works in 60 seconds, and is a no-rinse sanitizer so it doesn’t need to be rinsed off and can just be left on the product to dry until your ready to use your equipment or working surfaces next time. So always remember that cleaning and sanitizing are two different steps and by doing both properly, you’ll keep your equipment, work surfaces, and environment safer, you’ll make a safer product, and that will ultimately lead to a longer shelf-life in your meat products. Shop waltonsinc.com for Sanitizers Shop waltonsinc.com for Cleaners

WaltonsTV: Cold Meat Meat Hack Meat Hacks: Using Cold Meat for Making Sausage Does the temperature of meat matter when making sausage? Watch the full video below, read the highlights here, and then post your comments or questions below. Always Use Cold Meat Whenever you are making sausage whether that is snack sticks, summer sausage, brats, or any type of smoked sausage, make sure you use as cold of meat as possible. What we do before we make sausage is to put the meat in the freezer for an hour or so before processing. This helps get the meat even colder than the temp of just being in a refrigerator, but keeps it from being completely frozen. We want the meat to be as cold as possible and putting in the freezer for an hour or so will get it really cold and even start to make the outside layers even slightly frozen. The colder the meat, the better it will grind and have better particle definition in your final sausage. Cold meat will also help with meat safety. The colder the meat is, the less likely we’ll have bacteria grow. And, lastly, protein extraction is more efficient at colder temps. So whenever you are making sausage, just remember to have your meat temperature be as cold as possible and you will make a better and safer overall product! Shop waltonsinc.com for Everything but the Meat!