Topics for Meatgistics Livestream
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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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So, you just out the axle in and push, it slides right back and then youre done. Argh!!!
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Anyone like/dislike the idea of me shooting a bunch of b-roll and then having it ready to talk about for making Venison Summer Sausage? If you like the idea, what are some things you want to see covered? here is a quick list of what I am planning on covering:
- additives (different levels of jalapeno flake)
- casings
- grinding
- pork fat/pork butt (different ratios)
- stuffing
- clipping
- smoke schedule
- cooling
- packaging
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Yep. All.
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Sounds good. When you talk about additives, can you talk about what the advantages of each one are and why we should use them. before I got on this site, I never used any. My recipes seems to be getting longer the more I learn
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Fat_Bob I might HAVE to do so to regain my respect! Sounds good on additives. I will be using ECA, Sure Gel, Sure Cure, and cheese but I will go over the other binders and advantages disadvantages and same thing with cure acclerator.
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Jonathon How about a walk-through of dry-curing say Soppressata the old way. I eventually want to make/get a dry curing cabinet and compare the differences between dry cured and something using a cure accelerator like ECA. Oh, and
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badfire2625 That topic is a good ways off still, I am nowhere near comfortable enough to try that yet. It is something we have done a few batches of and are dipping our toes into but not something I can expound upon live!
Just FYI the summer sausage came out pretty excellent and we some different things so we will have some cool stuff to talk about.
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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badfire2625 That topic is a good ways off still, I am nowhere near comfortable enough to try that yet. It is something we have done a few batches of and are dipping our toes into but not something I can expound upon live!
Just FYI the summer sausage came out pretty excellent and we some different things so we will have some cool stuff to talk about.
Jonathon maybe a guest that dose this type of dry curing for a living would be a good guest speaker
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Got it Jonathon. Well, heck, I guess I can hold off building my dry curing cabinet, then. If you two aren’t comfortable, then I should slow the heck down. I always gotta remember baby steps…
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badfire2625 That topic is a good ways off still, I am nowhere near comfortable enough to try that yet. It is something we have done a few batches of and are dipping our toes into but not something I can expound upon live!
Just FYI the summer sausage came out pretty excellent and we some different things so we will have some cool stuff to talk about.
Jonathon I think this would be an extraordinary topic to cover, even if it is with a guest speaker
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Got it Jonathon. Well, heck, I guess I can hold off building my dry curing cabinet, then. If you two aren’t comfortable, then I should slow the heck down. I always gotta remember baby steps…
badfire2625 no need to hold off building that curing cabinet. It is better to be ready to get going when the opportunity arrives. There is a lot out there on the internet. Keep an eye out a reach in needing some TLC or a store closing and selling their reach ins/drink coolers.
Just don’t take the mixer apart again. lol
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