Topics for Meatgistics Livestream

[Jonathon]

Hi guys, I wanted to create a thread for topic ideas and wishlists for topics that we could cover during our weekly Meatgistics Livestream. These livestreams will be held at 3 pm (central time) every Thursday at waltonsinc.com/live These are separate from our monthly livestreams where we do giveaways and things, this will be about meat processing only. So, let me know what tpics you want covered!
#livestream

[Jonathon]

From Tex_77 comparison between natural casings, clear collagen, Fine-T, and Fine-H casings

[Tex_77]

Jonathon Thanks, and i think this needs to be a tasting not just talking about them.

[Chef]

Jonathon How about a basic of additives? Cures, accelerators, binders, and how and when and why to use each one. I know for me, Meatgistics has helped me to stop incorrect processing, adjust additives, and improve products. Often times bad habits creep in over the years.

[lkrfletcher]

Smoke schedules

[Joe1]

The stall

[Tex_77]

With Thanksgiving right around the corner maybe you should cover picking out a turkey at the store.
Then the best way to brine/cure it and various methods to cook it.

[Jonathon]

Tex_77 Picking out a turkey isn’t something I know a ton about. I’d look for one wanting a lesser pump if I was going to inject and one that already has been pumped with phosphates if I was going to just cook or smoke it without injecting. I do have Brandon from NWTF coming back to talk about the preparation of wild turkey for the podcast but that seems separate from what you are saying. I’ll look into it. Maybe they don’t have to be held to one topic?

[Tex_77]

Jonathon The preinjected birds was more about what I was wondering about, because I think its pretty tough to find one at the store that hasn’t already been injected with something. I don’t buy many turkeys so I guess that is why I am wondering.

[Chef]

Jonathon one more thing that would help me is the use of nitrates, nitrites, salt peter - i.e. many of my older recipes that called for these cures. What are reasonable replacements, and how to modernize recipes. I actually measure in mg and micrograms for some recipes.

[Joe Hell]

Jonathon maybe that trick I sent you for loading the casings!

[Chef]

Joe Hell Well, tell us the trick!

[Joe Hell]

Chef it was from a video by ‘Eater’ showcasing Olympia Provisions. You essentially load the pre-tubed casings in a backwards motion. If I could load a video demonstration I would!

[Jonathon]

Joe Hell We are going to do this as the meathack for today so I don’t lose it!

[Meatman65]

I’ve been trying to find out the best oil to coat my plates with during storage. I’ve tried Vegetable oil and olive oil even cooking spray but my plates are clammy almost sticky now. I’m going to try and get some food grade mineral oil and try that?

[Jonathon]

Meatman65 Yes, you want to use white oil for this (https://www.waltonsinc.com/white-oil) which is a mineral oil. It has been designed to prevent it from gumming up or breaking down. I use it on my plates and knives and gaskets for stuffers, smoker door for the pk100 and pretty much anything else in the kitchen that needs some protection from friction

[Jonathon]

Just FYI since we are taking Thursday off for Thanksgiving we will not have a meatgistics live stream this Thursday. However, we will more than makeup for that with our Cyber Monday Livestream on 11/30 at waltonsinc.com/live Austin will be making his glorious return and we will do some flash sales, some special coupons and answering your questions!

[Jonathon]

Anyone think of a good topic for tomorrow?

[Tex_77]

How about how to properly load a stuffer? Size of plates to use for different sausage types and when to use them?

[Jonathon]

So maybe actually just a basics for making sausage? Go through it step by step and the differences between what you would do if you were making a bratwurst, a snack stick or something else? That could actually be pretty good!