<![CDATA[Meat Netting]]>Meat hack that I use to make life way easier when putting you meat into netting. I like to put my herbs and spices on the meat and then put it into the netting, but if the netting is as tight as it should be you will typically scrap off the herbs and spices. Solution PVC pipe, lay the pipe on its side and load with meat then cap the end and slide the netting over the end, remove cap tie the netting and slide meat into netting by tilting the pipe and you are done. They all store inside each other for storage and I cap the 4" on both ends to keep contaminants out. You can either wash the pipe with soap and water or use a sanitizing agent to clean the pipe before meat contact. Yes there are stainless steel funnels that accomplish the same thing, but at $200.00 or so a piece compared to my $10.00 solution I think for the average home processor this is a more viable option.

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]]>https://waltonsdev.nodebb.com/topic/5176/meat-nettingRSS for NodeThu, 10 Sep 2026 21:42:12 GMTMon, 21 Mar 2022 02:02:41 GMT60<![CDATA[Reply to Meat Netting on Tue, 22 Mar 2022 06:10:19 GMT]]>Good idea

]]>https://waltonsdev.nodebb.com/post/73660https://waltonsdev.nodebb.com/post/73660Tue, 22 Mar 2022 06:10:19 GMT<![CDATA[Reply to Meat Netting on Tue, 22 Mar 2022 03:19:18 GMT]]>Dave in AZ I use a 4 to 3 inch tapered adapter to net and compress hard salamis such as sopressata, genoa etc. Pork loins and many roasts slide right through

]]>https://waltonsdev.nodebb.com/post/73650https://waltonsdev.nodebb.com/post/73650Tue, 22 Mar 2022 03:19:18 GMT<![CDATA[Reply to Meat Netting on Tue, 22 Mar 2022 00:28:32 GMT]]>@dennyo-s said in Meat Netting:

Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it.

I like to net loins for Canadian bacon to make it very round to use as sandwich meat, plus it helps the cook the roast more even. The main reason is to keep spices and herbs such as black pepper, rosemary, and paprika on the meat.

]]>https://waltonsdev.nodebb.com/post/73615https://waltonsdev.nodebb.com/post/73615Tue, 22 Mar 2022 00:28:32 GMT<![CDATA[Reply to Meat Netting on Tue, 22 Mar 2022 00:24:21 GMT]]>Dave in AZ said in Meat Netting:

Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?

Pork loin and tenderloins mainly and even eye of rounds.

]]>https://waltonsdev.nodebb.com/post/73613https://waltonsdev.nodebb.com/post/73613Tue, 22 Mar 2022 00:24:21 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 22:17:47 GMT]]>Walton’s carries these roast tying funnels for pushing meat into netting and stuffing large diameter casings with whole meat or formed meat chunks. They offer three different sizes.
I don’t currently own one, but have used them in a commercial production setting for formed picnic hams and they work great.

https://www.waltonsinc.com/medium-roast-tyer

For the hobbyist, I can envision making one of these out of an old five gallon plastic bucket or similar container by cutting the bottom out of it and slitting it down the side.

8805c1fa-daa5-49b8-8ca6-dc11b81a278b-image.png

]]>https://waltonsdev.nodebb.com/post/73594https://waltonsdev.nodebb.com/post/73594Mon, 21 Mar 2022 22:17:47 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 20:07:48 GMT]]>Those are great ideas. If I can ever afford a cooler to modify, definitely a hack I’d use.

]]>https://waltonsdev.nodebb.com/post/73590https://waltonsdev.nodebb.com/post/73590Mon, 21 Mar 2022 20:07:48 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 15:08:08 GMT]]>mrobisr This is what I use for netting
fca028ae-60c2-4b7a-82d0-f0ea692b5e2a-image.png
Netting stretched over the bottom and it’s like a funnel on top
For full muscle projects like capicola it allows the meat to slide into a tighter netting
$7.83 after tax

]]>https://waltonsdev.nodebb.com/post/73563https://waltonsdev.nodebb.com/post/73563Mon, 21 Mar 2022 15:08:08 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 14:00:42 GMT]]>mrobisr you should have been in the real men of genius beer commercial. Well heck, a good amount of the people on Meatgistics should be also.

]]>https://waltonsdev.nodebb.com/post/73558https://waltonsdev.nodebb.com/post/73558Mon, 21 Mar 2022 14:00:42 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 13:06:26 GMT]]>mrobisr awesome hack. Never even crossed my mind. I didn’t want to buy one of those special funnels for the little I do. I will check into the lose for doing hams/turkeys and of course my Canadian bacon. Thanks

]]>https://waltonsdev.nodebb.com/post/73546https://waltonsdev.nodebb.com/post/73546Mon, 21 Mar 2022 13:06:26 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 06:02:22 GMT]]>Fresh netted hams will exceed 4" diameter.
I can’t think of much less than 4" that I’d net. If I was to butterfly a loin or something I’d mostly butcher twine it.

]]>https://waltonsdev.nodebb.com/post/73535https://waltonsdev.nodebb.com/post/73535Mon, 21 Mar 2022 06:02:22 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 05:54:02 GMT]]>Uhmm… what are you netting that is 4" diam or less? I can only think of rolled roasts, hams, maybe a partial butt roast like the capicola part?

]]>https://waltonsdev.nodebb.com/post/73532https://waltonsdev.nodebb.com/post/73532Mon, 21 Mar 2022 05:54:02 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 05:42:57 GMT]]>I’m thinking if you could get your hands on 2 stainless steel half circles to funnel it through you would be golden!!

]]>https://waltonsdev.nodebb.com/post/73530https://waltonsdev.nodebb.com/post/73530Mon, 21 Mar 2022 05:42:57 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:23:18 GMT]]>@dennyo-s Interesting thought, I guess it could be lined with a food grade plastic to keep it safe and would also help with the slide of the meat. I have not measured a 2, 3, or 5 gallon bucket, but cutting the bottom out a bucket would also work.

]]>https://waltonsdev.nodebb.com/post/73520https://waltonsdev.nodebb.com/post/73520Mon, 21 Mar 2022 04:23:18 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:16:25 GMT]]>I’m just thinking out loud here, thinking about larger diameters, What about “Sono Tube”?
https://www.google.com/search?q=Sono+Tube&sourceid=chrome&ie=UTF-8
For the minute amount of time and maybe you could figure out how to food grade to line it?

]]>https://waltonsdev.nodebb.com/post/73519https://waltonsdev.nodebb.com/post/73519Mon, 21 Mar 2022 04:16:25 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:13:01 GMT]]>@dennyo-s I will be looking for scraps, so maybe it will not be too bad.

]]>https://waltonsdev.nodebb.com/post/73518https://waltonsdev.nodebb.com/post/73518Mon, 21 Mar 2022 04:13:01 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:11:26 GMT]]>Getting into the pipe size that is over 4" , Well Ya might want to figure out an other way. $ will tell ya.

]]>https://waltonsdev.nodebb.com/post/73517https://waltonsdev.nodebb.com/post/73517Mon, 21 Mar 2022 04:11:26 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:09:09 GMT]]>@dennyo-s Is that good or bad, the only thing I have ever worked with is 4" or smaller.

]]>https://waltonsdev.nodebb.com/post/73516https://waltonsdev.nodebb.com/post/73516Mon, 21 Mar 2022 04:09:09 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:03:53 GMT]]>When you are getting into a 12" range you will be changing material in the pipe.

]]>https://waltonsdev.nodebb.com/post/73514https://waltonsdev.nodebb.com/post/73514Mon, 21 Mar 2022 04:03:53 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:03:02 GMT]]>@dennyo-s That is a great idea and as rural as I am I have to explore all possibilities, thanks.

]]>https://waltonsdev.nodebb.com/post/73513https://waltonsdev.nodebb.com/post/73513Mon, 21 Mar 2022 04:03:02 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 04:01:45 GMT]]>mrobisr Look into the underground utilities companies too for a 2 to 3 foot piece.

]]>https://waltonsdev.nodebb.com/post/73512https://waltonsdev.nodebb.com/post/73512Mon, 21 Mar 2022 04:01:45 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 03:59:44 GMT]]>@dennyo-s Great thought makes me want to ask the local water company for a left over piece for future use.

]]>https://waltonsdev.nodebb.com/post/73511https://waltonsdev.nodebb.com/post/73511Mon, 21 Mar 2022 03:59:44 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 03:57:50 GMT]]>Just a thought of mine for the future to do.

]]>https://waltonsdev.nodebb.com/post/73510https://waltonsdev.nodebb.com/post/73510Mon, 21 Mar 2022 03:57:50 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 03:55:13 GMT]]>@dennyo-s Wow at least 12" probably more, honestly I would want to go to the store and measure some whole hams to get and average.

]]>https://waltonsdev.nodebb.com/post/73509https://waltonsdev.nodebb.com/post/73509Mon, 21 Mar 2022 03:55:13 GMT<![CDATA[Reply to Meat Netting on Mon, 21 Mar 2022 03:52:06 GMT]]>That is a great hack!!!
How large of a PVC OR DWV pipe (most likely a sch40 or sch80) do you suppose that it would take for a Whole ham?

]]>https://waltonsdev.nodebb.com/post/73508https://waltonsdev.nodebb.com/post/73508Mon, 21 Mar 2022 03:52:06 GMT