Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you may not be able to execute some actions.

Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).

Meatgistics: Safe Internal Meat Temperatures

Waltons Blog

1153

Austin Team Orange Walton's Employee Admin last edited by Austin

Meatgistics: Safe Internal Meat Temperatures

Learn about safe internal meat cooking temperatures with Walton's and Meatgistics. Read information from FSIS and the USDA about guidelines for meat cooking temps. Watch the video, read the guide, and then post your questions or comments below.

Meat Hacks

Watch the video to see our latest Meat Hack or read more about it here:
https://meatgistics.waltonsinc.com/topic/216/safe-internal-meat-cooking-temperatures

New Product Spotlight

We are now carrying the 100cc Oxygen Absorbers in 100 count packages. They used to be only available in cases of 4,000, but now, with 100 count packages available, whether you are a commercial or home meat processor, it is affordable and feasible to use oxygen absorbers in things like packages of jerky, just like you find in the name brand bag of jerky from your local convenience store. The 100cc Oxygen Absorbers are perfect for use in up to a 1 quart container or 8x12 bag, or for gallon size containers, simply use 3 oxygen absorbers per container. How they works is that they lower the oxygen levels in an air tight package to less than 0.01%, which in turn helps maintain freshness and extends the shelf-life of products by preventing mold, mildew, and bacteria from growing. If you do not use a full package at one time though, make sure you immediately re-vacuum seal the original package, and use whatever oxygen absorbers you take out within a 30 minute time frame. The oxygen absorbers are FDA approved for use with food and food related items, but they can also be used for packing non-food items as well, or in any packages and containers which would benefit from the removal of oxygen. Two of the more common uses would be for use in packages of jerky and meat snacks, or in packages of dehydrated fruits and veggies.

Coupons & Savings

Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS72 in your shopping cart at waltonsinc.com to save $10 off any order over $50.

Subscribe to WaltonsTV

Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

Subscribe to Meatgistics

Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

Shop waltonsinc.com for Meat Thermometers

Shop waltonsinc.com for Oxygen Absorbers

Shop waltonsinc.com for Vacuum Sealer Bags

Subscribe to WaltonsTV on YouTube

Shop Meat Thermometers

Shop Oxygen Absorbers & Vac Pouches
–Austin Walton
VP of Operations at Walton's & Meatgistics Host

Shop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)
1 Reply Last reply
Reply Quote 0

Suggested Topics

Meatgistics Livestream
Waltons Blog • • Jonathon

15

4
Votes

15
Posts

290
Views

Test to see if missing posts appear
Meatgistics Will Be Down For An Upgrade
Waltons Blog • • Jonathon

7

0
Votes

7
Posts

239
Views

Joe Hell That will be great!

With changes going in this afternoon, I expect to get rid of all the 503 errors. Those errors are due to an excessive load, and all the growth and traffic that continues to happen on Meatgistics. We are getting things transferred to a bigger server, and that should handle things much better!

We should be getting some new features too, as we are upgrading multiple levels in the software!
We are really excited to have everything put in place later today!

Definitely feel free tag me in a post, or send me a chat message if you every see a problem, or just have a question or comment about any functionality.

Thanks!
August Giveaway and Pairing Cheese With Meats
Waltons Blog • • Jonathon

1

0
Votes

1
Posts

393
Views

August Giveaway and Sales Weekly Blog Post - August Giveaway and Pairing Cheese With Meats
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
August 2018 Giveaway and Sales - I won’t giveaway (haha) any spoilers here but for anyone looking to get into or improve your homemade fresh sausage making you will absolutely want to try to win this giveaway! The video will come out tomorrow morning and will list our awesome giveaway and our sales, which this month include some nice pieces of equipment for home processors and smaller commercial processors.

Pairing Cheese With Meat Products - Adding Hi-Temp Cheese to your Summer Sausage, Snack Stick, Bratwurst or other meat snack is a great way to add some extra taste to your meat. However, how do you choose the best or most interesting cheese for your seasoning? We have a video coming out that will list some of the best combinations for each cheese and some really interesting pairings.
What Projects are we looking ahead at?
I am going to play around with some Ahi Tuna and making Jerky out of it. I saw an add the other day for some Tuna Jerky and I had honestly never thought of making jerky from any fish but it was interesting enough to make me want to try it. I am going to do a few small pieces in a few different seasonings. I am thinking Habanero Lime for sure and maybe Teriyaki Jerky. If anyone has a good suggestion I’d love to hear it!
What’s on our Mind?
I think marinating ribs and using the 3-2-1 method (three hours at 220° unwrapped, then 2 hours wrapped and then 1 hour unwrapped) is my favorite way to make ribs. I marinate them in Pa’s Black Bull the night before, it contains phosphates so it will pick up more of the marinade, then I rub them with my favorite seasoning and put them on for 3 hours with the bone side down. Then I pull them off, put a bunch of butter and brown sugar in foil and wrap them and put them meat side down for 2 hours, this allows the meat to cook in the butter and sugar. Then I pull them and put them on for another hour or 45 minutes to let them crisp back up. If anyone wants a sauce with it they can add it after though I will glare at them while they eat as my ribs don’t need a suace. I’m not angry at them for doing it, I’m just disappointed!
New Products
Weston Meat Tenderizer/Slicer works great as both a tenderizer and a slicer. It’s a great way to slice meat for fajitas or for whole muscle jerky and it is great way to tenderize a tough piece of meat for cooking! It has clamps to lock down onto your table to keep it from rocking while you are using it and it disassembles for easy cleaning!
Pro Smoker PK-100 Smokehouse PK-100 Smokehouse General Tso Marinade General Tso
Meatgistics: Carrot Fiber, Phosphates, & Meat Binders
Waltons Blog • meatgistics carrot fiber phosphates meat additives • • Austin

1

0
Votes

1
Posts

3448
Views

Meatgistics: Carrot Fiber, Phosphates, & Meat Binders
Learn about how to increase to water holding capacity in meat products to make a juicier final product by using phosphates, meat binders, and carrot fiber with Walton's and Meatgistics, plus, save 15% on your next order with coupon code MEATGISTICS11 Watch the video, read the guide, and then post your questions or comments below.
Meat Hacks
Watch the video to see our latest Meat Hack or read more about it here:
https://meatgistics.waltonsinc.com/topic/235/how-to-make-juicer-meat-products
Product Spotlight & New Item
Carrot Fiber is a brand new additive we just started keeping in stock at waltonsinc.com and it is a great option for improving meat products by binding water into sausage and reducing the water and fat loss during cooking, which results in a juicier finished product with increased volume.

So what is Carrot Fiber? Carrot Fiber is the fiber portion of the carrot that is extracted, dried, and ground into an off-white free-flowing powder. The flavor is bland and neutral allowing it to be added to sausages and meat snacks for it’s binding and water holding capacity, without affecting the flavor. Carrot Fiber is capable of holding at least 26 times its weight in water and at least 4 times its weight in oil. Carrot Fiber is also GMO Free and based upon information supplied from our vendors, it does not contain ingredients that are derived from any Genetically Modified sources. It is also Non-Allergen. There are not many other binders out there that are high quality and effective without containing allergens or GMO’s. Carrot Fiber is one of your best options in not only water holding capacity, but also in avoiding allergens and GMO’s. To add to that, if you are a commercial meat processor, Carrot Fiber is a great option because it is non-allergen, non-GMO, and helps in producing a clean label product with only natural ingredients. Other options in binders like Soy Protein Blend or Sure Gel Binder, both include allergens and can be unappealing to some select customers, but the use of Carrot Fiber is an economical way to clean up your label and provide consumers with a great product while maintaining that clean label.

Usage levels for Carrot Fiber is recommended to be at a 1% level or use 4 oz per 25 lb of meat in smoked sausage, snack sticks, summer sausage, and other meat snacks. Carrot Fiber is not only great for use in meat products, but also in sauces and liquids and can be used as needed in sauces to enhance viscosity. Since it has no flavor, Carrot Fiber can be a great addition to liquids and sauces that are too thin and you want to have a thicker texture, all while not affecting the taste or flavor of the sauce and liquid.

Other benefits of Carrot Fiber include yield improvement in processed meat and poultry products, purge control in packaged and processed meats, reduced breakage in extruded products, and it acts as a natural flow agent in seasoning blends and meat rubs. Lastly it is generally recognized as safe as a food ingredient, and it is certified Kosher.

Since Carrot Fiber is a new product here at Walton’s be sure and visit waltonsinc.com and look under Seasoning and Additives to purchase Carrot Fiber, or other Seasonings and Additives, plus, visit waltonsinc.com/new to find Carrot Fiber in our New category, along with all other new items as they are added.
Coupons & Savings
Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS11 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
Shop waltonsinc.com for Carrot Fiber Shop waltonsinc.com for Meat Additives Shop waltonsinc.com for Cold Phosphate Shop waltonsinc.com for Sure Gel Binder Subscribe to WaltonsTV on YouTube Shop Carrot Fiber Carrot Fiber Shop Meat Additives Meat Additives
How To Add Smoke Flavor Without Smoke
Smoking & Grilling • meat hacks meatgistics excalibur seasoning waltonstv smoke flavor hickory smoke • • Austin

4

0
Votes

4
Posts

2193
Views

Lori Lindquist Yes you can do that with the Hickory Smoke Powder, but be aware that the liquid smoke we sell isn’t the same stuff you buy in the store! Ours is formulated for commercial application and you can easily ruin a batch of anything.

So, yes, just don’t try to use the liquid smoke!

Online Users [See Full List]

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Meatgistics: Safe Internal Meat Temperatures

Meatgistics: Safe Internal Meat Temperatures

Meat Hacks

New Product Spotlight

Coupons & Savings

Subscribe to WaltonsTV

Subscribe to Meatgistics

Shop waltonsinc.com for Meat Thermometers

Shop waltonsinc.com for Oxygen Absorbers

Shop waltonsinc.com for Vacuum Sealer Bags

Subscribe to WaltonsTV on YouTube

Shop Meat Thermometers