Meatgistics "Meet Up"
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Yeah, it absolutely should be “Meat up” seems like an obviously missed layup by us! When we began talking about this we discussed a multi-day event that would include in person demonstrations of making a few different sausages like snack sticks, brats, and whatnot. We will have tons of samples. I also think we will have some prepared classes on specific subjects. Does anyone have things they think would be interesting to sit through a talk on?
Jonathon said in Meatgistics "Meet Up":
Does anyone have things they think would be interesting to sit through a talk on?
Home processor control of fat oxidation in processed meats.
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I am looking at a fishing trip to Arkansas, sure hope it would work out to stop by on the way there or back. Trip is still in the early planning days no set time yet.
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HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Tex_77 Is there a Tony’s Museum?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen That I am not aware of.
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Tex_77 If there was I’m sure Austin would be a charter member LOL
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mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
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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mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
Jonathon said in Meatgistics "Meet Up":
I am going to short course in April that should be helpful!
What does this mean?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Jonathon said in Meatgistics "Meet Up":
I am going to short course in April that should be helpful!
What does this mean? -
mrobisr That is a deep one, the good news is for that and for what @DennyO was wanting I am going to short course in April that should be helpful!
Jonathon Yes it is very deep and that is why I ask for it because there is not much info for the home processor . The info that is available is all commercial based with products that we cannot get, or at least not in home quantities. There is a little info on cold mustard, grape seed extract, and vitamin E, but nothing real solid or suggested amounts. The short course should help with dry curing, but I’m not sure that it will do much for oxidation solutions, but maybe you can ask the right questions and get some answers outside of the syllabus.
Just a thought, it is something that all of us meat processors deal with whether they know it or not.
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Gmoran Oh, right, up to IA State Univ, right?? just 35 min North of me.
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mrobisr Vitamin E is going to be your best bet as it is the most available in normal amounts. Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic but I’m not that “up” on dry curing.
@DennyO Chatted at ya, want to meet up for a dinner one night?
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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mrobisr Vitamin E is going to be your best bet as it is the most available in normal amounts. Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic but I’m not that “up” on dry curing.
@DennyO Chatted at ya, want to meet up for a dinner one night?
Jonathon Sure could, when are you going to be up here? I’ve got a trip planned for the 6th - 10th, other than that My daughter and 2 little’s are going to be back the 22nd through May 3rd. Haven’t held them in 3 years now. I could slip away for an evening though.
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mrobisr Vitamin E is going to be your best bet as it is the most available in normal amounts. Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic but I’m not that “up” on dry curing.
@DennyO Chatted at ya, want to meet up for a dinner one night?
Jonathon oh ok I didn’t see it listed on their website or brochure must be and addition, thanks. Vitamin E and grape extract seem to be what I read alot about, but haven’t found hard numbers on the amounts.
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PapaSop we can team up on that and run that session.
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HerbcoFood Austin would probably want to take you to Salina to the Tony’s Pizza factory.
Tex_77 nothing wrong with that. I still have family in the big city of Salina. Not much there, but Tony’s is good. Great hunting and fishing around Salina also. My sister and her husband still own 160 acre hunting farm near there, but live in Sedalia, MO now.
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mrobisr Vitamin E is going to be your best bet as it is the most available in normal amounts. Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic but I’m not that “up” on dry curing.
@DennyO Chatted at ya, want to meet up for a dinner one night?
Jonathon said in Meatgistics "Meet Up":
Oxidation of fats was on the syllabus so I am assuming they are going to cover the entirety of the topic
Well don’t keep us in suspense…fill us in on the latest and greatest info and techniques to prevent oxidation of fat (rancidity) in our meat products.
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