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Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

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

Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

Watch Meatgistics EP8: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

In This Episode

Food Storage Containers
Stark 5 Gallon Bucket Liners for Marinating-Brining
Walton’s 10x13 Flexible Cutting Mats
Walton’s 24x30 Flexible Cutting Mats
Pork Puller
Cheddar Ranch Wing Shake
Garlic Romano Wing Shake
Pepper and Garlic Jerky Seasoning
Olive Oil Mister
Smoked Seal Salt Seasoning Shaker

Coupons and Savings

Use coupon code MEATGISTICS6 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/6/2016.

Subscribe to WaltonsTV

Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.

Summary

We have 2 brand new items to showcase this week. First off, we have what is called a Pork Puller. This handy little gadget attaches to most 3/8in drills and allow you to quickly and completely shred a pork butt into pulled pork in under 6 seconds. It’s a simply, yet must-have tool for anyone making lots of pulled pork, but not enough to justify the increased cost of a bowl cutter. Our second new item is the Stark 5 Gallon Bucket Liners for Marinating-Brining. These fit perfectly in most 5 gallon bucket and pails, plus our Food Storage Containers. It makes brining and marinating simple, easy, and reduces cleanup time. The Stark Bucket Liners are also great because you can easily tie the liner to remove all air and cover your meat.

If you haven’t seen our Walton’s Flexible Cutting Mats before, these are an extremely inexpensive cutting board that is still super durable and a great asses to have in the kitchen. The larger 24x30 mats are also perfect for all your larger cutting jobs or for boning out larger pieces of meat.

In our recipe section, we made Man Mix! In order to qualify as Man Mix, we needed to use our smoker to add some extra flare to a standard trail mix. We smoked pretzels and unsalted almonds with a touch of olive oil and then coated in seasonings like Smoked Seal Salt Seasoning Shaker, Cheddar Ranch Wing Shake, and Garlic Romano Wing Shake. The pretzels were a totally new idea we’ve never done before, but it was fantastic! We smoked them all at 200F for 1.5 hours and allowed to cool before adding to our Man Mix. Lastly, we of course had to add jerky to the Man Mix, and we used our Excalibur Pepper and Garlic Jerky Seasoning. The Man Mix was amazing and quite the delicious treat!

Finally, for this week’s Meat Hacks, we quickly discussed fat content in sausages. We prefer to use a 70% lean to 30% fat ratio for best results. Some sausages you can get away with something higher in fat like 60/40, or lower at 80/20, but when we are asked we always start with 70/30. Some people like to make a leaner sausage, even 90/10 or less fat, and while you can make extremely lean sausage, you will have a harder time maintaining a flavorful, moist, and appealing product without enough fat. Sausage stuffing is also much more difficult if you don’t use enough fat (and water) in your sausage. Remember, fat equals flavor!
–Austin Walton
VP of Operations at Walton's & Meatgistics Host

Shop waltons.com for Everything but the Meat!
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New Meatgistics Feature
Waltons Blog • • Jonathon

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Jonathon I like that. Thanks 😊
Meatgistics FAQ - How to Use Meatgistics
Waltons Blog • • Jonathon

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Meatgistics FAQ - How to Use Meatgistics
As the Meatgistics community continues to grow we wanted there to be one post where someone could come to be able to find information on how to use the Meatgistics forum. This will be a "living" document that we can add too from time to time as things change or as we add or remove features.
1. How can I search to see if my question has already been answered?
search.PNG
There is a magnifying glass in the upper right-hand corner (highlighted image above) of any page you are on in meatgistics. Clicking on that icon will expand that field and you can type in your question. Hitting enter will then take you to a results page where you should be able to see a relevant post on the first page. In case you do not, you can scroll to the bottom of the page and go to extra pages if they are available by clicking on the 1 2 3 etc. at the bottom or click the arrow to go to the next page of results.
2. Where should I look for information on making products?
There are two main areas to find information on how to make meat products. The first place I would recommend is the “How To…Meat Recipes” under the Meatgistics Learning Center which I have highlighted below. This contains basic information on how to make almost any type of sausage and plenty of other meat items.info.PNG
The second place I would recommend is the corresponding category for Meatgistics University. For example, if you are looking for information on how to make snack sticks you would go to the “Cured Sausage” section. Once this section is completed, or at least, further along, this is where I would recommend you go first as this will have the most up to date and in-depth information on making the meat snack you are looking for.
info2.PNG
3. What category should I choose for my post?
Meatgistics members can add comments to almost any post in any category but can only create posts in the “Walton’s Community Center”. In Walton’s Community if you should use:
Roll Call - To introduce yourself to the rest of the community
Bragging Board - Use this category when you want to show off something that you have made or a recipe you have had success with.
Meat Processing - Use this when you have a question in regards to meat processing.
Smoking & Grilling - Use this when you have a question on smoking or grilling or equipment.
General - This is for anything else that doesn’t fit it into any of the above categories. Want to ask someone here how to best decorate your garage? This is the place.
URGENT 911 - This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first.
4. How do I create a post?
First, to create a post you will need to be logged into your account and you will need to determine what category it should be posted in (see #3) and then you will click on the chosen category. At the top of that page will be a blue button “New Topic” that you can click. This will open up a bottom section that allows you to enter a title, text on the left-hand side and preview that text on the right-hand side. There is also the series of buttons that will allow you to; change the style of your text, make lists, strikethrough text, create links, add some emojis, upload files and choose an image for the post.
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5. How do I upload a picture?
When you are creating or editing a post there are a few buttons between the title area and the body of your post. The second to last button is an upward pointing arrow in a dark cloud which I have highlighted in the picture below. This is the button you select to upload your picture or image. Pressing that button will open your computer’s file navigator where you can select the desired file. When it has successfully uploaded you will see a text similar to this upload2.PNG
upload.PNG
6. How do I change my email settings?
Click on your profile picture or icon in the upper right-hand corner of the meatgistics page. From the dropdown menu click on settings. Here you can choose how often you get the digest, you can choose Daily, Weekly, Monthly or Off and never receive it. You can also opt-in or out of the newsletter here.
7. When should I use Urgent 911?
This is for time-sensitive issues that you need a quick response too. Austin and Jon will do their best to respond to this category promptly but there might be times when other members answer first.
8. How can I edit a post/comment that I made?
In the bottom right-hand corner of a post or comment that you made you will see 3 vertical dots like below

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When you click on those three dots you will see a menu that allows you to Edit, Delete, Bookmark or Share this post to other social media pages.

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Click on the Edit button and you will be able to edit text and photos that you had previously entered.
9. Why can’t I make a post?
If you are not able to make a post then you are not logged in to your account. Meatgstics allows guests to view information but it does not allow guests to make posts or comments.
Meatgistics: Rib Competition
Waltons Blog • • Jonathon

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Meatgistics: Rib Competition
See who wins in this head to head to head battle of Austin, Jon and Ali! The competition this time was who can make the best St Louis Style Ribs. We chose our own ingredients, followed our own recipes and let the employees at Walton's decide the winner! Watch the video, read the guide, and then post your questions, comments or ideas for future competitions below.
Ribs
So we have a few Rib videos recently showing you our favorite way to do ribs and an experiment where we tried cooking them in a crockpot with Dr Pepper! We started talking about different techniques so we decided it was time to do a competition to see who could make the best ribs! The only rule was that we would not use any sauces, everything had to be a rub or a marinade.

Austin decided to use Smokehouse BBQ Marinade as a marinade for his ribs, vacuum pack them and let them marinate overnight. Then he rubbed them with some mustard and sprinkled on a large amount of Smokehouse BBQ Rub. He then smoked them at 225° until they reached around 190°.

Ali decided to use Butter Flavored Seasoning & Marinade as a marinade for her ribs, vacuum pack them and let them marinate overnight and rubbed them with Texas Style Rump Rub. She then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil then she rubbed them with Hot Pepper Bacon Jam and smoked them for 2 more hours.

Jon decided to not use an actual marinade for his ribs, but instead use the St Louis Rump Rub and add some water and Cold Phosphate to try to get them to stay juicy and marinade them overnight in a stark bucket liner. Then he rubbed them with some more St Louis Rump Rub. He then smoked them for 2 hours uncovered, then pulled them and wrapped them in foil with butter and brown sugar and smoked them for 2 more hours.

We then let the employees here at Walton’s decide the winner with a vote. Check out the video to see who won!
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 Vertical Smokers Shop waltonsinc.com for Cutting Boards Subscribe to WaltonsTV on YouTube Smokehouse BBQ Seasoning Smokehouse BBQ Seasoning Butter Flavored Seasoning & Marinade Butter Flavored Seasoning & Marinade
Excalibur Seasoning: Part 3 - SQF Level 3, Organic, and Food Safety Certifications
Waltons Blog • sqf excalibur seasoning john brewer waltonstv organic kosher food safety • • Austin

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Excalibur Seasoning: Part 3 - SQF Level 3, Organic, and Food Safety Certifications
This is Part 3 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We ask John Brewer about Excalibur’s food certifications, like their SQF Level 3 certification, and organic and kosher certification. More videos are coming out soon, so be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released.

https://www.youtube.com/watch?v=H1zFLRji0wg
Excalibur Seasoning Mini-Series
Many more episodes in our mini-series with John Brewer and Excalibur Seasoning are waiting to be released in the next 2 weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos.
Subscribe to Meatgistics
Make sure you click that green Watch button on each category on the Meatgistics website, especially the Walton’s Blog section, to be notified of new posts from Walton’s, when we release new videos, and be the first to know of any giveaways, deals, coupons, and sales we having going on at waltonsinc.com.
Subscribe to WaltonsTV
Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.
Summary
In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning’s SQF Level 3 certification, organic, and food safety certifications

What does SQF stand for?
Safe Quality Food

What is SQF certification all about?
An insurance policy for the customer, that the product that comes out of the Excalibur Seasoning facility is a safe food product of the utmost quality and is safe for food consumption. It falls under a GFSI umbrella (Global Food Safety Initiative) which ensure that with their SQF Excalibur products can be sold anywhere in the world and the SQF certification is recognized as a global standard.

What else does it mean to be SQF Level 3 certified?
Documentation! Everything is documented, as far as what goes into a seasoning blend, all inputs are lot coded and documented. From a traceability standpoint, if a customer has a recall, Excalibur can isolate that recall versus having a customer have to recall thousands of pounds of product, or minimize the recall as much as possible, based upon what input went into the product.

What other certifications does Excalibur Seasoning have?
They are Organic certified and Kosher certified. On the organic side, they continue to get more and more requests and they can develop new organic blends, but they also already have an established catalog of organic blends available.

Is there an auditing process to be SQF Level 3 certified?
Yes, and it must be completed by a 3rd party auditor. That auditor comes into the Excalibur Seasoning facility and grades their facility and manufacturing process.

What grade has Excalibur received during their SQF Level 3 certification?
Excalibur has never received below an “A” grade (90% or above) on their certification. And, historically, they’ve been in the high 90’s. So they are a top of the line, grade A, SQF Level 3 facility.

What if you fail an SQF audit?
If you fail an audit, you are no longer certified, and don’t simply step down to the next available grade or level. So for Excalibur to receive a continual A grade at the SQF Level 3 certification means that they are maintaining that high level of documentation and food safety protocols on an on-going basis. Excalibur has never even came close to not meeting their grade and maintaining their SQF Level 3 certification.

Is Excalibur Seasoning focused on quality and safety, or just quickly putting out a low-cost option?
Excalibur Seasoning is highly focused on producing a safe and high quality product. As exemplified by their commitment to maintain an SQF Level 3 certification, they will never be a low-cost provider. Based upon their specifications and SQF certification, and regulatory requirements, they have added a ton of staff and man power to maintain their certification and produce high quality products.

Why would you not want a low-cost provider?
Low-cost providers are typically using the cheapest materials available for inputs into their products, and the cheapest is not always the best. You do get what you pay for, and if you are buying the cheapest thing available, there is probably a reason for it. The cheapest is not always the best.

What kind of value is there in Excalibur Seasoning products?
For what Excalibur Seasoning offers, their certifications, their customer service, and the specifications required in their raw materials, they are a bargain in the industry when comparing their total package and price for what you get when you are buying an Excalibur Seasoning product.

Where can more information about SQF certification be found?
You can visit the SQF website at www.sqfi.com, or contact us here on the Meatgistics site or at waltonsinc.com if you have any further questions about the Excalibur Seasoning products and their food safety certifications.
Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM
Waltons Blog • meatgistics meat hacks coupons recipe waltonstv meat bags new items • • Austin

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Meatgistics: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP9: Disposable Cutting Boards, Meat Bags, Tomato Romano Bread, Meat Hacks at WALTONSINC.COM
https://www.youtube.com/watch?v=AkfFLAD7_HU
In This Episode
Stark Disposable Cutting Boards
Meat Bags
Meat Bag Tape
Stainless Steel Poly Bag Sealer
Excalibur Tomato Romano Seasoning Shaker
Coupons and Savings
Use coupon code MEATGISTICS12 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 11/12/2016.
Subscribe to WaltonsTV
Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.
Summary
For this week, we have a brand new item that is really cool. It is a disposable cutting board from Stark. These Stark Disposable Cutting Boards are great from a cleanup perspective. They are inexpensive enough to simply use and then discard, which drastically cuts down on cleanup time and not having to clean a normal cutting board. The Stark Boards come as a 20in x 24in perforated sheet, with 50 sheets per roll, making them cost less than $1 per sheet. Check them out at waltonsinc.com, and use the coupon MEATGISTICS12 to get 15% off until November 12th.

For the product spotlight, this week we went with our Meat Bags, Meat Bag Tape, and the Stainless Steel Poly Bag Sealer. Available in a wided variety of sizes and quantities, make sure you stock up on on the Camo Wild Game Meat Bags with the MEATGISTICS12 coupon for 15% off until November 12th. Get your meat bags now in preparation for wild game season! We also wanted to highlight the custom printing options available for our commercial processors. They are a great way to brand your product, and they are also available with “Sequential Numbering” to assist in lot and batch tracking. Sequential Numbering is a must-have feature for custom print bags for all of our commercial processors. Each bag is printed with a unique id number, allowing you to use it for lot tracking and record by day and per batch what sequence of numbers it included. It is a great benefit to have for assisting in a potential recall, or just tracking when a customer bought a product if they return it to your store because they thought there was a problem with it. Visit waltonsinc.com and the Contact Us section to request more information, or ask your Regional Salesman for more information on ordering.

In our recipe for this week, we made a Tomato Romano Pull Apart Bread. It is a very rich and cheesy but simple to make while it looks like an awesome and complicated bread that is perfect for snacking or your next party. Simply take a round loaf of bread, preferably sourdough, slice 3/4 of the way through the bread, turn the loaf 90 degrees and slice again. Fill the slices in the bread with slices of butter and shredded sharp cheddar cheese. Then generously shake tomato romano seasoning on bread and in between slices. Bake at 350 until cheese melts. Enjoy!

Lastly, our Meat Hack for today is to use quality ingredients in making sausage. Whatever quality of meat you start with is the same quality of sausage you will end up with. If you use meat with a lot of connective tissue and muscles with lots of sinew, then that will transfer to the final product. And, when making sausage from wild game, the gamey flavor of most wild game is going to give an off flavor in your product and will have a slightly different outcome than if you used the same seasoning in beef or pork. If your wild game meat started out a bit tainted, then you will end up with a slightly funky sausage. The care and storage of your wild game up to the point of processing can affect your final flavor. Having a good process, and using a quality seasoning from Excalibur Seasoning is going to help some, but still what you put into it is what you get in your final sausage. Use good meat, without a lot of connective tissue, and use the right lean to fat ratio for making the best sausage.

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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: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

Meatgistics: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

Watch Meatgistics EP8: Pork Puller, Bucket Liners, Man Mix at WALTONSINC.COM

In This Episode

Coupons and Savings

Subscribe to WaltonsTV