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    • Packaging Meat After Cooking
      Food Packaging • meat hacks packaging vacuum pouches • • Austin

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      Austin






      Meat Hacks: Packaging Meat After Cooking

      Learn the steps to follow when packaging meat products after smoking or cooking with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

      Meat Hacks

      How to package meat products after cooking
      Whenever you cook meat snacks like smoked sausage, jerky, snack sticks, or any other smoked and cured meats, there are a couple steps we recommend following before packaging. First, cool the product immediately after your smoking and thermal processing is done. You should NOT cover the product while it is cooling down, so you can prevent condensation from forming and so that the outside of the meat product can be dry, especially if you used a cold water shower or bath as part of your cooling process you’ll want the product exterior to dry out before packaging. Once you’ve cooled the meat products, you should then let them sit out at room temp for 1 to 2 hours before packaging to begin equalizing with the ambient room temp so you again don’t have condensation begin to form. For a product like snack sticks or jerky where shelf stability is the goal, you can also lose shelf stability when moisture is introduced into the packaged product because moisture creates an environment where mold can potentially grow. Snack sticks and jerky are also meant to have a lower water activity and if you do not let the product cool before packaging and condensation forms in the package or the outside of the meat snack, then you won’t have the same effect and ability for a longer storage time without some packages and product going bad, growing mold, etc. Another benefit to removing moisture from the product and preventing condensation before packaging for meat snacks with casings is to prevent small ice crystals from forming and going through multiple freeze and thaw cycles which can actually separate the casings from the meat and in turn also lose the snap or bite the casing helps add to the meat snacks when biting and eating.

      To sum things up, when you are ready to package your meat snacks or other products, the product to be packaged should have a dry exterior and should be equalizing with the ambient room temperature so you can avoid moisture on the product or condensation build up in the package, which will help with your overall product quality, reduce chances for mold to grow, and help products with casings stay intact if they are frozen and thawed.

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      Shop waltonsinc.com for Vacuum Sealing Bags Shop waltonsinc.com for Vacuum Sealers Subscribe to WaltonsTV on YouTube Shop Vacuum Pouches Walton's Vacuum Sealing Bags and Pouches Walton's Chambered Vacuum Sealer Walton's Chambered Vacuum Sealer
    • B

      What is up with the Black Raspberry posts?
      Non-Food Related • • bocephus

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      GWG8541

      Jonathon bocephus RUSSIANS

    • Joe Hell

      Everything but the Bagel!
      Better Living Through BBQ with Joe Hell • • Joe Hell

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      blackbetty61

      Joe Hell looks and sounds amazing nice work

    • Jonathon

      Meatgistics University: Wild Game - Venison Snack Sticks
      Wild Game • • Jonathon

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      J

      Ok folks. According to Hakka brothers. Which is the sausage stuffer I have. 16 mm or 1/2 in tube is the smallest I have. I’m wanting to make venison sticks.I am needing a 12 mm tube for 19 mm casings? I’m a newbie here. I looked on Hakka brothers site. They have a 10 mm. But Isn’t showing a 12 mm. Any suggestions?

    • Jonathon

      Specialty Sausage: 202 Weisswurst
      Specialty Sausage • • Jonathon

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      processhead

      Jonathon I had heard the same thing about serving them with the casing peeled. I’m just too lazy to go to the extra work to do it.

    • Jonathon

      Cooking Bacon With Water
      Tips & Tricks • • Jonathon

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      Dr_Pain

      Only bacon I start in water is cracklings…. Bacon?

    • Jonathon

      Meat Processing Equipment 103 - Meat Mixers
      Meat Processing Equipment • • Jonathon

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      E

      bpeel1077 I’ve been watching this too. I have the Cabelas #32 grinder, and the reviews for their mixer are not very good. I’d like to know myself.

    • B

      Wrong Shirt
      Non-Food Related • • bocephus

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      C

      bocephus You are very welcome & glad you received it faster than I expected, but slower than we would have like to see. I will let Jonothan know you got it so he does not have to worry about that. I hope it arrived in good order & all too.

    • Jonathon

      Wild Game: Venison Summer Sausage
      Wild Game • • Jonathon

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      Jonathon

      Sternh8gen BRagland1 You can get good sticks from 150 degrees by either propping the door and bleeding heat or just starting at 150. If you do that I would recommend loading your sticks before starting yorut smoker. That way they will have some conditioning on the smokers way up to 150. Then I would leave them at 150 with max humidity (they should dry on the way to 150) and smoke for 1 hour, then move to 160 then either 175 or 180 until they are done.

    • Jonathon

      Meat Processing Equipment 101 - Grinders
      Meat Processing Equipment • • Jonathon

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      dudeweembo

      Tex_77 awesome, that’s great news

    • K

      Adapting wet brine (curing) recipe for vacuum tumbler
      Equipment • • Kayko

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      K

      Thanks guys. I originally used the curing calculator off amazingribs.com, and my recipe has been working well for me. But I’d like to speed up the process (and increase production), so I’m looking at vacuum tumblers. But coming across information online has been challenging. Vacuum tumbler sales people don’t have recipes to reference either.

    • Jonathon

      Charts and Conversions
      Suggestions & Feedback • • Jonathon

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      kyle

      The more info the better I think

    • IVERYAN

      Bowl cutter recipe.
      Equipment • • IVERYAN

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      IVERYAN

      Pivodog i did not weigh them, but definitely will next time.

    • M. Saboe

      Patty paper sticks to the meat
      Meat Processing • • M. Saboe

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      Grimpuppy

      Try a spray bottle with water. Spray the paper a little bit before pressing.

    • Dave in AZ

      Lox or cold smoked salmon
      User Recipes • • Dave in AZ

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      cdavis

      NDKoze thanks for the info and don’t be such a stranger.

    • PatrickB

      Top 5 Meat Hacks: Cured Sausage
      Tips & Tricks • • PatrickB

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      PatrickB

      Top 5 Meat Hacks: Cured Sausage Top 5 Meat Hacks: Cured Sausage

      Keep Your Meat Cold No Stomper on Second Grind Let the Mixer do the Work Put Sponges in Smoker Finish Thermal Process in Sous Vide

      00:00 Intro
      00:31 Hack #1: Keep Your Meat Cold
      01:20 Hack #2: No Stomper on the Second Grind
      02:45 Hack #3: Let the Mixer do the Work
      04:00 Hack #4: Put Sponges in the Smoker
      04:45 Hack #5: Finish Thermal Process in Sous Vide
      05:25 Conclusion

      We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy!

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      Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>
    • Jamieson22

      Helpful forum/post updates
      Suggestions & Feedback • • Jamieson22

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      Dr_Pain

      YooperDog said in Helpful f***m/post updates:

      Jonathon I like the new thumbs up/down change and appreciate the upgrades/changes the Walton’s team is making.

      Completely agree!

    • PatrickB

      Specialty Sausage: 202 Weisswurst
      Specialty Sausage • • PatrickB

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      PatrickB

      Specialty Sausage Specialty Sausage: 202 Weisswurst

      Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

      Grinding Fries Mixing Meat Stuffing Linking Natural Casing What is Weisswurst?

      Weisswurst is a Bavarian sausage usually partially made from some veal and pork bacon. Seasonings can vary, but lemon, onion, and parsley are traditional. Must be cooked in water to avoid a Maillard reaction or charging. We chose to sous vide our sausage. This also helps with keeping the conventional white color. This sausage is full of flavor but does offer an excellent base if wanting to experiment with other flavors. Of course, serving with mustard is a MUST!

      Meat Block

      5 lb of Pork Shoulder
      5 lb of Ground Chuck
      1 lb Frozen French Fries (or Frozen Hash Browns or Potatoes)
      4.8 oz Sedish Potato Seasoning
      1.6 oz of Carrot Fiber
      0.44 oz of Sure Cure
      5.3 oz Water

      Equipment

      Walton’s #12 Meat Grinder
      Walton’s 30 lb Electric Sausage Stuffer

      Prep & Grind Additives & Meat Mixing Sausage Stuffing Cook In Water Watch Walton’s: Specialty Sausage: 202 Weisswurst Shop waltonsinc.com for Clear Collagen Casings Shop waltonsinc.com for Weisswurst Seasoning Shop waltonsinc.com for Sausage Stuffers
    • Joe Hell

      Healthy side dishes
      Better Living Through BBQ with Joe Hell • • Joe Hell

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      Jonathon

      twilliams Keto is great for weight loss, it just takes a lot of dedication. The biggest issue for me was that you can’t eat too much protein when going keto. Iif you do then your body betrays you and converts it to carbohydrates (sneaky body) and that meant a huge change in my eating habits. It helped me drop about 20 lb and I have kept about 15 of that off after about a year, so it absolutely can work, good luck!

    • Dave in AZ

      Canadian Bacon, Equalibrium wet brine w 10% pump
      Meat Processing • • Dave in AZ

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      cdavis

      Dave in AZ very useful information. Thanks for sharing.