Walton's Blog

Those of you who listen to the Meatgistics Podcast will know that we have been disgussing the increase in Beef prices for quite a long time now. During Covid - 19 lock downs the price of steak and ground beef began dramatically increasing, and we have seen only short periods relief on that front. The chart below from the USDA shows the Weekly comprehensive beef cutout values. Cut out values are the estimated values for beef carcasses for a given grade on any given day. Look at that 2020 line …

What are Fibrous casings? Fibrous casings were created almost 100 years ago to meet an increasing demand for reliable, simple to use casing for mass produced sausages in variable diameters. Fibrous casings are made from wood cellulose (hence the papery feel when they arrive to you) that is sollubilized and then processed in such a way that they can be made in many different diameters, lengths, colors and other features. These casings allowed manufacturters to maintain more consistency in the …

High Temp Cheese is a natural cheese product that is produced in a special way to give it a higher melting point than cheese would usually have. This is done to prevent the cheese from melting, then leaking out of your sausage and creating cavities where the cheese was before the cooking began. Since this cheese will resist melting well above normal internal temperature for sausage cooking when you bite or cut into your sausage the diced cheese will still be there, in the same form, with the …

  Which should you choose for Fresh Sausage? When making any fresh sausage such as a bratwurst, Italian, or breakfast sausage one of the first decisions you will have to make is what type of casings you want to go for. This blog post will go over the advantages, and disadvantages of each option to help you make the right decision for you. Which should you choose for Fresh Sausage? When making any fresh sausage such as a bratwurst, Italian, or breakfast sausage one of the first decisions …

What is Summer Sausage?  Well, depending on where you are in the country, or where you come from you might expect a different flavor and texturte. In Wisconsin most people wouldn't trully consider it summer sausage without some form of pH reduction to provide a tangy flavor and increase the shelf-life. In other places a tangy flavor is seen as a defect and they want more of mild seasoning profile allowing the meat and cheese to be the main focus. One thing all summer sausages have in co …