• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Meat for Snacks Sticks

Scheduled Pinned Locked Moved Meat Processing
9 Posts 4 Posters 207 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • S Offline
    S Offline
    Sdickey1960 Yearling
    wrote on last edited by
    #1

    Hello everyone, I am new to this. I am trying to figure out what is the cheapest meat to use for snack sticks, to keep the cost down.
    I plan on reselling.
    Can i use beef trimmings? If so do I still need to add fat to it? If I can’t use beef trimmings, what is the cheapest way to go with.
    Thanks in advance

    twilliamsT 1 Reply Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Sdickey1960 on last edited by
    #2

    Sdickey1960 keep in mind cost vs. quality. My recommendation is lean beef trim say 90/10 with pork trim of 70/30 @ a few pounds of pork fat to bring your finished product of 70/30 or maybe even 60/40. Which is cheaper, beef or pork? So for me i would run 15lbs beef trim, 7.5lbs pork trim and 2.5lbs pork fat for a 25lb meat block

    S 1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #3

    what @ twilliams says is correct and keep in mind that you want to sell a quality product to have return business and the quality of what you put in plays a big part of that.it is a cost that you pass along to the consumer

    1 Reply Last reply
    0
  • S Offline
    S Offline
    Sdickey1960 Yearling
    replied to twilliams on last edited by
    #4

    twilliams Thank you so much, so where is your best source for beef trim and pork trim?

    twilliamsT 1 Reply Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to Sdickey1960 on last edited by
    #5

    Sdickey1960 beef trim is from a local meat butcher. I dont use much beef, typically use venison. The pork i buy is whole hogs from a local raiser and have it cut into 80/20 trim so i can use it for fresh brats as well. Packaged in 12.5 lb bags to make it easy as i typically make sticks and sausage at 50/50 venison/pork mix. Hogs are Berkshire

    craigriceC 1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to twilliams on last edited by
    #6

    twilliams live stream

    twilliamsT 1 Reply Last reply
    0
  • twilliamsT Offline
    twilliamsT Offline
    twilliams Power User PK100 Regular Contributors Team Grey
    replied to craigrice on last edited by
    #7

    craigrice wish i could watch the live streams, when they changed it to 2:30pm i miss it due to work. Cant do it for everyone as we all have different schedules so they have to pick the best times to hit the majority. I understand completely. Did they touch on this subject?

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #8

    not that I remember

    1 Reply Last reply
    0
  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #9

    Sdickey1960 The main person you need to talk to is your inspector. You want to hear what people say here but make 100% sure your inspector is okay with your plan before you do ANYTHING. Different inspectors have different levels of rules. We had one in Texas that wouldn’t let a customer use our safe handling bags because it either was missing a comma, or it had a comma where he didn’t think there should be one. So, before you make any investments talk to them.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Join Team Blue!
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.