Dry curing

[Jonathon]

This post is deleted!

[Chef]

Any update on dry curing instructions?

[Jonathon]

Chef I keep saying that I’ll get something but I just need to do it, I have steaks in there right now but I’d think the sausage is what people want to know. The good thing is I have B-roll from everything we did for the sausage. I will get that done by this weekend and hopefully we will go live with it on Friday. Let’s see if we can get this done!

[Chef]

Jonathon Thank you. I’m really ready to get started on dry cure sausages. I now have cabinets for both warmer dry cures as well as lower temperature dry cures. Meatgistics has me really wanting to push for additional skill sets for processing meats. Thanks for all the information and instruction you and the users share.

[Jonathon]

Chef sorry guys, we didnt get to this this week but we 100% will in the upcoming week. Everything is written we just need to shoot.

[Chef]

Jonathon That sounds great. Seems like you have been very busy lately. Is the orange team lacking? Does the blue team need a big raise? We all know that hard work is only rewarded with additional work. Austin, give Jon a big raise!

[Austin]

Chef As soon as Jonathon leaves Team Blue, we’ll talk about another raise! lol!

[Chef]

Austin If he leaves, can I interview for his job?

[Austin]

Chef lol! You are free to send a resume and interview anytime you want! I don’t think nor hope Jonathon is leaving anytime soon, but we are always looking for new people in various areas!
Anyone interested in a position, we are always willing to listen. Email hr@waltonsinc.com with your resume and interested work area and it will get sent to the right area!

[Chef]

Austin Completely agree, Walton’s would not be the same without both you and Jonathon. I’ve said it before and I will once again, I appreciate what Walton’s does for the small guy like me. I’ve learned a lot and trying a whole lot of new things.

[Unionguy1019]

Chef I do believe you are confusing dry curing terminology with dry aging. As for dry curing your sausage it is no different than any other EQ dry cure. Dry aging on the other hand is the process that begins after dry curing is completed. This is where the temp and humidity controlled chambers come into play. This allows you to remove 35 to 40% aW without case hardening. If you allow case hardening your sausage will actually spoil from the inside out due the aW (available water) inside unable to leave the meat.