• When I use fatty meats (75/25 or 70/30) I am getting fat puddles between the casing and the meat. Taste is fine but aesthetically is doesn’t look very good. Is this normal? Or can I change something? Is it just cheap meat? Thanks

  • Team Blue Admin Walton's Employee Power User

    benjam88 One of my favorite subjects! What you are experiencing is called “fat out” and it happens when your fat renders out of the meat during the cooking process. A couple of different things can be the root cause but the most common culprit is lack of protein extraction (im gonna start a band called protein extraction,with Parksider, Joe Hell Tex_77 and PapaSop who are all probably sick as heck of hearing me talk about it). Now haivng enough protein extractions means the fat, protein, water, additives and seasoning are not bound together tightly enough. Look at the third picture down in this https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks and it should look like that or go to the 2:00 minute mark in that video and you will see how stretchy/sticky the meat should be.

    it also could be your smoke schedule, I’d recommend mimicking what is in that article above. Also, use of a binder can certainly help.

    A meat mixer really is your best friend when making cured sausage as it makes protein extraction far simpler!

  • Team Blue

    Jonathon I’ve got quite few guitars and such if you want to start a band. The first single off the album by Johnny T & the Meat Sweats should be “I got a gal and we Sure Gel”

  • Team Orange Power User Veteran

    Jonathon
    Sick of hearing about it? No way! The greatest thing about being part of this community is the fact that no matter how many times it’s asked, you and Austin have always taken the time to reply. Something to be said for that.

    So much knowledge here. Thought I knew something about sausage making at one time. Turns out I was a just a rookie. Still learning every day.

    benjam88
    You’ve come to the right place…Just saying


  • Thanks guys!! I have a meat mixer, it is evident that I am not putting enough cranking time on her. I will definitely be doing that. Gonna try the bourbon peppercorn this weekend! I made a 10lb bologna with ghost pepper cheese last weekend and it might be the best thing I have ever made in my life!!! If you like heat, give it a shot!


  • Jonathon I play electric bass if you need someone!!!

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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.

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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!

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