Walton's Top 5 Meat Hacks

In this post, we will dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during the processing to adding automotive sponges to your smoker. Follow these hacks and we promise that once you do it this way, you will never go back to your old process.

In this post, we will dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during the processing to adding automotive sponges to your smoker. Follow these hacks and we promise that once you do it this way, you will never go back to your old process.

In this post, we will dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during the processing to adding automotive sponges to your smoker. Follow these hacks and we promise that once you do it this way, you will never go back to your old process.

Keep Your Meat Cold

The #1 Meat hack we can give you is to get your meat super cold before you start grinding. When we say super cold we mean somewhere in the low 30s. Meat does not freeze at 32 degrees like water does so what we recommend you do is cut up your meat into chunks small enough that they will fit down your grinder and then put them in the freezer until they have some good texture to them. You want to be able to poke the meat and get some resistance back. A little bit of hardness on the outside of those meat pieces is nothing to worry about because your Waltons Meat Grinder will chew right though it.

Do Not Use Stomper On Second Grind

Do not use your stomper when you're grinding your second grind through a 1/8 inch plate. What you'll want to do is have your meat set up towards the back of the hopper and put just enough meat down your throat so that once the screw has taken it and moved it out of the chamber you'll put a little bit more just enough to fill the chamber then let it go. It will keep clearing and you continue to keep pushing it down slowly. Your grind will be much faster if you do it this way than if you try to put large amounts down and force it down your stomper.

What happens when you push the meat down with your stomper is your creating more back pressure. If you look inside one of those grinders you'll see that the auger is set up as a screw system and on the inside of that your'e going to have spirals that coincide with that screw system. This helps prevent the meat from getting back up over the auger system, but it can still happen. As you push down your'e creating more pressure making it more likely for it to force its way back over and oddly enough slowing down your grind.

Let The Mixer Do The Work

The 50 lb Meat Mixer is really nice because it rotates. All you have to do is pull the lever on the side and the entire bucket will angle forward, back, and even completely upside down. This makes loading and unloading super easy. When you're done mixing simply pull the lever, push the basket all the way down (make sure you hold the basket all the way down) and turn on the grinder. This will spin the paddles and force the vast majority of the meat right out of the container.

Put Sponges In Smoker To Increase Humidity

When smoking meat one of the hardest things to do is get past what we call "the stall". The stall is when the evaportation energy coming off your product meets and sometimes exceeds the thermal processing energy. Think about it like sweat on your skin, when it's really humid out you sweat more but you don't cool down as much. This is because there is enough humidity in the air to prevent your sweat from evaporating off your skin. The way to achieve this in a smokehouse is to increase the relative humidity, but most home smokers aren't going to have a way to do that so you would typically put in a water pan. This will work, but it will only increase the relative humidity by about 5%.

Try using an oversized pan and automotive sponges, and let the sponges stick out of the water. The sponges are full of tiny tunnels and crevices where water will sit and easily be evaporated. By doing this you have more than quadrupled your surface area.

Finish Thermal Process In Sous Vide

Another great cooking hack to not finish your meat in the smoker. Once you've reached about 130 degrees of internal temperature your meat has picked up about as much smoke as it's going to and from here it's just a cooking process. So the question becomes how can you increase the relative humidity even more?

Get yourself a VacMaster Sous Vide Water Tank 19 Liter Unit and get your water up to about 175-179 degrees, depending on the diameter of the sausage. Cook it in that until you've reached 130 degrees.

Recap

These are 5 of our favorite meat hacks for making cured sausage. None of these by themselves are going to make an amazing sausage, but when you add them all together they really will help your finished product turn out great.

Shop Waltons.com for:

VacMaster Sous Vide Water Tank 19 Liter in use
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One of Walton's Sausage Stuffers, with the plunger up
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Walton's 50 lb. Meat Mixer
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Walton's #12 Meat Grinder
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11th Nov 2022 Justin Thompson

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