Walton's Blog

When making any type of meat product, whether it is a cured or fresh sausage, jerky or bratwurst it is very important to ensure that you are avoiding the danger zone, which are temperatures between 41 and 140 F. During any step of the process including grinding, mixing, or stuffing, keeping the temperature of meat as close to 30 F is vital. It will keep your meat safe for consumption and give you a better finished product with a longer shelf-life. window.SHOGUN_IMAGE_ELEMENTS = window. …

Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that is stuffed into a variety of different sized casings. Bratwursts range in sizes from 28mm to 35mm. Casings of 30mm or 32mm are the most common. Natural hog casings and collagen casings are the most popular. These same casings can be used for Italian sauages and many other fresh sausages as well. What Is a Bratwurst? Bratwurst is a fresh sausage made of pork, beef, wild game, or any meat that …

The Meatgistics Podcast recently had the chance to sit down with the CEO of a new planned 8,000 head a day processing plant in South Dakota. What makes this even more interesting is that Western Legacy Development Corporation is not associated with "the big 4" in anyway. The big 4 companies in meat processing are Tyson, JBS, Cargill and National Beef, and they currently own about 85% of the market. The plant is being funded by Kingsburry and Associates and would make it the single largest bee …

Where your meat comes from will determine what the most important piece of equipment is for you. Because they are working with larger whole muscle cuts, hunters will need to purchase a meat grinder. For people who buy meat at the store that already comes ground, then a stuffer would be a better fit for you. Having both a stuffer and grinder, instead of using the stuffer option on the grinder, are ideal for making cured sausage because of the need for protein extraction. The meat will have a s …

For making Whole Muscle Jerky use cuts with low content of intramuscular fat. In other words, look for cuts without a high level of fat inside the muscle of the meat. This is the opposite of looking for a good steak. When selecting a cut for a steak fat marbling is ideal. This is not the case when it comes to selecting a cut for jerky. If the cut includes a large fat cap, then cut it off.    This is not as much of a concern if you are making Restructured Jerky. It is still necessary …