Meatgistics Podcast: Casings and Additives

PatrickB

Meatgistics Podcast: Casings and Additives

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. Each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.

What we talked about:

Jon and Patrick go over the ins and outs of casings and additives. We got you covered with the types of materials, when to use them, and when to add them to water or not. Whether gearing up to make snack sticks or summer sausage, you’re going to wanna hear this!

Meatgistics Podcast: Casings and Additives

Midwest_kc

I really enjoyed this episode this week. Well, I always enjoy the podcast, but this was what I needed at the right time. Still being new to this game, the repetition of this info from here, the livestreams/YT vids, etc comes in handy. Thanks guys!

mjlexus

Do you send emails out when you do a live stream?

Bob Stehlik

Great episode. Cleared up a lot questions about the different types of casings and their uses. Thanx

John Belvedere

Jetro is also known as Restaurant Depot in New York. I’m not sure if that’s the same elsewhere. It’s so funny that you mentioned Capicola (Gabagool) in the podcast. Right before watching the podcast I posted a Capicola post in the bragging board of Walton’s Community.

kyle

Interesting podcast. One thing I would like to know more about is MSG. I know there are a lot of opinions on it, but I would like to try it. How much do you add to 25 pounds of meat, can you add it to a steak before you grill it, how do they add it in chinese food. MSG reminds me of the family member that everyone knows is around, but just don’t want to talk about it

johnsbrewhouse

kyle You want to be careful with MSG, it’s is made from Papaya which also contains Bromelain and will denature proteins. It will eat casings if not careful. I learned that lesson from pineapple that has not been processed. Bromelain become inactivated after between 140-150 degrees, that is why they can use it just before you grill.

processhead

johnsbrewhouse said in Meatgistics Podcast: Casings and Additives:

kyle You want to be careful with MSG, it’s is made from Papaya which also contains Bromelain and will denature proteins. It will eat casings if not careful. I learned that lesson from pineapple that has not been processed. Bromelain become inactivated after between 140-150 degrees, that is why they can use it just before you grill.

I don’t think Papaya is the source of MSG now. The link shows the current process for making MSG.

https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg#:~:text=How is it made%3F,such as tomatoes and cheeses.&text=Today%2C instead of extracting and,make yogurt%2C vinegar and wine.

processhead

Jonathon mentioned “caul fat” during the podcast.
Anyone who has field dressed a deer or slaughtered hogs will recognize caul fat as the thin membrane around the intestinal tract. If you have ever seen it you would remember the appearance. Like a thin, lace, fatty membrane.

I have never done it, but if you have caul fat, you can wrap it around roasts or other lean cuts to add moisture while cooking. Similar to larding or barding.

On a “Meat Eater” episode, Steve shows how he harvests caul fat from a deer or some other big game animal and uses it to prepare a cut of meat for the table.

http://www.yellowbirchhobbyfarm.com/how-to-prepare-caul-fat/

kyle

processhead thanks for the link on MSG. Have you used it before?

processhead

kyle said in Meatgistics Podcast: Casings and Additives:

processhead thanks for the link on MSG. Have you used it before?

I don’t use it in sausage. My wife uses it in all kinds of cooked dishes though. She keeps it right next to the salt, pepper and the fish sauce.

kyle

processhead how do you know how much of it to add to anything. Does she add it like you would salt, or is there a formula to use. I bought a bag of MSG from waltons to try, but not much info on the bag or on the website.

processhead

kyle said in Meatgistics Podcast: Casings and Additives:

processhead how do you know how much of it to add to anything. Does she add it like you would salt, or is there a formula to use. I bought a bag of MSG from waltons to try, but not much info on the bag or on the website.

She is one of those cooks that hardly ever measures anything. Pinch of this, dash of that style of cooking.

FWIR MSG only takes a small amount to bring out flavors. Never see the wife use more than a “dash”.

ND Mike

I really liked this podcast. Jonathon I like how you got derailed switching gears and talking about First Blood. I love that movie.

bocephus

processhead My mom cooked like that and it drove my wife nuts when she tried to duplicate recipes and mom would say add some of this and some of that and taste it.

bocephus

ND Mike He looked really good in that hat.

ND Mike

bocephus hahahaha!

processhead

kyle said in Meatgistics Podcast: Casings and Additives:

processhead how do you know how much of it to add to anything. Does she add it like you would salt, or is there a formula to use. I bought a bag of MSG from waltons to try, but not much info on the bag or on the website.

So after a little discussion, she says she uses approximately 1 tsp of MSG per 6 lbs of ingredients.

Grimpuppy

A lot of people have had/used msg without probably knowing it. If you have ever used Accent, it is msg.

Ridley Acres

bocephus Agreed, that color works better for him.