Train your team to improve your cooking and marination processes. Our short course gives them: - classroom instruction - hands-on training All in a miniature food processing plant. Register your team today for our next course. August 12-13. ftiinc.org/courses/

Improve the safety of your meat bandsaws 👇🏼 Get an automatic bandsaw. Your operators won't even be close to a moving blade. That's a safety win! ftiinc.org/how-to-improve…

Join our team as a Press Brake Operator! This position will be responsible for operating the press brake to form multiple types of metal, primarily sheet metal. Learn more and apply at ftiinc.org/careers/

Chain-driven dampers are a maintenance nightmare. - Chains need tensioning - Chains require regular lubrication - Dampers need to be aligned almost daily Talk about a waste of maintenance's time! ftiinc.org/3-reasons-to-a…

Want to verify if your beef jerky is food safe? Measure the water activity level in each batch. Hit these levels ↓ - < 0.85 for products stored in an aerobic environment - < 0.91 for products vacuum packaged in an oxygen-impervious packaging ftiinc.org/how-to-measure…

4 reasons to invest in an injector with individually retracting needles: - more brine gets into the meat - better filtration system - easier to use and maintain - easier to clean We break down each one in this article for you 👇🏼 ftiinc.org/4-benefits-of-…

Our next short course is next week! Learn how to improve yields and consistency in your thermal processing and marination steps. Classroom and hands-on training. All for free. August 12-13. Learn more and register today! ftiinc.org/courses/

Brines have two initial effects: - Salt dissolves the protein structure that supports the contracting filaments. - Salt and protein interaction helps absorb the water from the brine. The result: the cooked meat is more tender in appearance and taste. ftiinc.org/should-you-chi…

Never purchase a smokehouse with chain-driven dampers. A 2° deviation moves the breakpoint to a different location along the oven wall. Meaning: → worse yields → longer cook cycles → inconsistent coloring Better products start with better dampers. ftiinc.org/3-reasons-to-a…

Want a hand-pulled look for your shredded meat? Always opt to shred hot. When meat is hot, the muscle fibers are looser. That's what gives you fine, long shreds. ftiinc.org/why-you-need-t…

Trying to calculate the Salt content to add to your Nutrition Facts Panel? Use this formula: (Sodium x 2.5)/1000 Learn more about your Nutrition Label ↓ ftiinc.org/why-you-need-t…

3 reasons to get a tumbler with diagonal fins: - improved tenderness - better texture - "locks" your ingredients into the matrix of your product All resulting in better yields, quality, and consistency. Learn more here ↓ ftiinc.org/2-benefits-of-… #marination #tumbling

Manual meat band saws are dangerous. From 2007-2017, there were 218 OSHA-reported amputations. A simple way to prevent those injuries? Invest in an automatic band saw. Operators can't even access the blade when in motion. ftiinc.org/products/rb1-a…

Watch for these common conveyor and belt issues 👇🏼 - Improper tensioning and belt slippage - Failing electric motors - Failing gearboxes - Worn sprockets - Tracking issues - Bearing failure They can lead to costly breakdowns and shutdowns. ftiinc.org/how-to-schedul…

Improve food safety and shelf life with fermented sugars and vinegar. - Dried vinegar is effective against pathogenic microorganisms. - Fermented sugars are effective against common food spoilage microorganisms. Natural ingredients = cleaner label ftiinc.org/9-natural-ingr…

Single-wide vs double-wide ovens. Which is better? If you're after just capacity, a double-wide oven wins. But a single-wide oven wins every time if you're trying to achieve better yields and consistency. We explain below 👇🏼 ftiinc.org/single-wide-vs…

Step cook your beef sticks. Here's why 👇🏼 Step cooking prevents beef from giving up outside moisture too quickly. And retains a greater amount of purge. Which gives you better yields. Try the sample recipe below to see an improvement. #beefsticks ftiinc.org/how-to-step-co…

Want a nice snap in the bite of your meat sticks? Use smaller-diameter casings. We recommend an edible collagen casing between 15-23mm. It'll give you the bite you're looking for. Get the whole breakdown to producing meat sticks in this guide ↓ ftiinc.org/a-step-by-step…

Want a hand-pulled look for your shredded meat? Always opt to shred hot. When meat is hot, the muscle fibers are looser. That's what gives you fine, long shreds. ftiinc.org/why-you-need-t…

Loading too much product on your belt conveyor? It will cause ↓ - belt failure - bearing failure - motor failure Don't put more weight on your conveyor than what it's rated for. Otherwise, it will break down. Leaving you at a standstill. ftiinc.org/10-ways-keep-b…