Topics for Meatgistics Livestream
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Meatman65 Yes, you want to use white oil for this (https://www.waltonsinc.com/white-oil) which is a mineral oil. It has been designed to prevent it from gumming up or breaking down. I use it on my plates and knives and gaskets for stuffers, smoker door for the pk100 and pretty much anything else in the kitchen that needs some protection from friction
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Just FYI since we are taking Thursday off for Thanksgiving we will not have a meatgistics live stream this Thursday. However, we will more than makeup for that with our Cyber Monday Livestream on 11/30 at waltonsinc.com/live Austin will be making his glorious return and we will do some flash sales, some special coupons and answering your questions!
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Anyone think of a good topic for tomorrow?
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How about how to properly load a stuffer? Size of plates to use for different sausage types and when to use them?
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So maybe actually just a basics for making sausage? Go through it step by step and the differences between what you would do if you were making a bratwurst, a snack stick or something else? That could actually be pretty good!
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During today’s Livestream I notice the bottle of Maxim sanitizer on the table. How about a topic on the proper way to clean and sanitize your equipment (grinders, slicers, stuffers etc.) . There seems to be quite a few newcomers who may not know the difference between cleaning and sanitizing.
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Here’s a couple possible future topic ideas:
How to properly sharpen/care for knives. I’ve never really understood how to use a steel properly. Could also talk about how to use different styles of knives.
Maintenance of stuffers and grinders. How to properly clean them, oil them. Any other maintenance tricks/tips. -
Here’s a couple possible future topic ideas:
How to properly sharpen/care for knives. I’ve never really understood how to use a steel properly. Could also talk about how to use different styles of knives.
Maintenance of stuffers and grinders. How to properly clean them, oil them. Any other maintenance tricks/tips. -
cdub2007 Those are good ones, I will do that. I think we will still do some meatgistics university videos but I think the live stream format, where people can ask questions and I can clarify what I mean is working pretty well and I am enjoying doing them!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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cdub2007 Those are good ones, I will do that. I think we will still do some meatgistics university videos but I think the live stream format, where people can ask questions and I can clarify what I mean is working pretty well and I am enjoying doing them!
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Tex_77 If he’ll agree Im game to try!
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cdub2007 Today’s is going to basically be yours, we will be doing a general how to care for your meat processing equipment live stream.
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cdub2007 Today’s is going to basically be yours, we will be doing a general how to care for your meat processing equipment live stream.
Jonathon Cool. Hopefully I’ll be able to watch it live.
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Hi guys, I wanted to create a thread for topic ideas and wishlists for topics that we could cover during our weekly Meatgistics Livestream. These livestreams will be held at 3 pm (central time) every Thursday at waltonsinc.com/live These are separate from our monthly livestreams where we do giveaways and things, this will be about meat processing only. So, let me know what tpics you want covered!
#livestreamJonathon
As you probably know I am new to this, I have been wanting to make jerky for many years now. I recently purchased a commercial dehydrator, im having trouble with getting a softer jerky. Also im loosing way to much product . I have the Colorado spicy seasoning that you offer. What can I add to that to make it retain water so that it will have a better weight when finished and also what would you recommend on cook times? -
Jonathon
As you probably know I am new to this, I have been wanting to make jerky for many years now. I recently purchased a commercial dehydrator, im having trouble with getting a softer jerky. Also im loosing way to much product . I have the Colorado spicy seasoning that you offer. What can I add to that to make it retain water so that it will have a better weight when finished and also what would you recommend on cook times?BJ Anderton add sugar. Search thr site for tender jerky, there are several posts about how to make it.
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Also cut against the grain
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BJ Anderton What is way too much? Generally, you are going to lose over half your product. What protein are you using? Adding 18% of the products weight in sugar and 20% in water and vacuum tumbling will give you nice tender jerky. Here are some posts on that
https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home
https://meatgistics.waltonsinc.com/topic/2271/tender-jerky-using-home-equipment
https://meatgistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugarAnd, doing jerky in the dehydrator isn’t our favorite way of doing it. We have better results with a smoker
https://meatgistics.waltonsinc.com/topic/2150/jerky-202-smoked-vs-dehydrated-jerky -
Livestream starts in 7 minutes!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77
Pretty sure some orange will invade the battlefield.
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