Beautiful Beverages

• Jon has Dogfish Head Sun-Day Feels a 6.5% sour that was incredibly refreshing.
• Austin tried Stone’s Enjoy by 7-4-2020 which is a beer that is designed to be drunk on July 4th.

Mystery Meat

With the introduction of the "penalty shot (the person who loses the weeks Mystery Meat must take a shot of something truly awful, right now that is Jeppson’s Malort) this section now has large implications and as you will see as the podcast goes along, these shots are NOT good! The score remains 1-0 in Austin’s favor.

Coupon Code

There is a coupon code around the 1-hour mark on youtube and right near the end on the audio version!

Meat Matters

• Iowa trying to restrict access to private property from activists. Jon goes a “TAD” bit overboard with his response!
• How are meat processing plants, and plant design going to change in the wake of Covid-19?
• African Swin Fever continues to ravage the world, what is the USDA doing to keep our hog supply safe?

Show Links

• https://www.meatingplace.com/Industry/News/Details/92711
• https://www.aphis.usda.gov/publications/animal_health/asf.pdf
• https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index This is for what Jon was talking about in regards to the dehydrated jerky that has not been thermally processed and bacteria. It doesn’t give a range, it just says that normal temperatures will not kill the bacteria.

Wrap Up

This was a relaxed podcast and the first one we have done in a few months that we didn’t have a guest. The Pro Processing Tips might be the most useful thing in the podcast but, if you are listening to a podcast about Sausage Making I have to assume you were already aware of most of these tips. St5ill, there is good information in there and the most important part of the podcast is warning everyone that Jeppson’s Malort is not a liquor for drinking, it is a liquor for laying down and avoiding!

Featured Product

HBC Sous Vide Circulator we did some jerky where we started it out sous vide and then dehydrated it. It was about an hour in the Sous Vide cooker and then 4 hours in the dehydrator.

Other Notes

Pro Processing Tips:

Grinding

• Keep the meat, and your equipment very cold. Frozen meat will grind better than room temperature meat
• Make sure your plates and knives are as sharp as possible. Marry 1 plate with 1 knife
• Check for damage
• Use the right equipment for the right job
• White oil everything

Mixing

• Protein Extraction is the key
• Use a Binder
• Use the correct amount of Excalibur Seasonings (salt)
• Add ingredients in the correct order
• Keep things cold

Stuffing

• Prevent Air Pockets, stack like leaning tower
• Know the right amount of pressure for each casing, prevent blowouts, this forces you to start over again
• Smaller the diameter of the piston the easier it is to crank

Watch Meatgistics Podcast: Pro Processing Tips