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Wow Now that’s a big one. NICE
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If you are going to use ground pork in this case, look for Regular (not lean or extra lean), which generally tops out at 30% fat content (in Canada); you may also find 50/50 labelled pork in some shops. Go with that if you find it, and calculate the amount you want for end product (I aim at 30% or so for most of mine). Good luck finding fatback or trimmings!
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What did we miss? -
Rafter3 There are only 1 or 2 seasonings that we sell that actually have the cure mixed in, the vast vast majority of them have the cure in a separate package that will be included but is in its own small bag. The exceptions to that rule is some of the fast pack stuff and honestly that is almost exclusively bought by commercial processors. For summer sausage the best thing to do would be to watch all of https://meatgistics.waltonsinc.com/category/40/cured-sausage if you have time. If you don’t then watch/read: https://meatgistics.waltonsinc.com/topic/765/cured-sausage-104-casings-for-summer-sausage https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing Pay special attention to the 205 thermal processing. Pulling it at 130° and finishing in 177° water is going to cut hours off of your processing. It can be a little intimidating to try on your 1st batch though. If you want to get comfortable with the process first then just watch the 104 and 107. Quick tips would be, use sure gel meat binder, use Encapsualted Citric Acid as a cure accelerator and tang adder (if you don’t like tang then stuff before holding overnight) and finally be patient with your smoke schedule. It is easy to get frustrated during the stall and just up the temp on the smoker but that can cause issues.
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shoprat53 In my opinion finishing in water is a step up from adding humidity. Once you see that increasing humidity can speed up your smoke and give a better finished product the natural next step is to wonder “what would it be like if the humidity was 100%?” and then there ya are, with a sous vide cooker or a roasting pan. It’s like drugs!
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Philip Morgan I’d go with this https://meatgistics.waltonsinc.com/topic/2173/how-to-make-smoked-corned-beef just rub it with pepper or whatever you want before smoking.
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processhead I agree, downvotes are rarely used here and if they are it is usually really clear it is a joke. Thankfully our community (@PapaSop) is really friendly. I think it is because we all want to learn and share. If people get in fight over meat processing then…I don’t know, find a more positive outlet for your emotions!
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PapaSop Lie to us and tell us the dogs got something!
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rescuefoot For Brats I wouyld say use carrot fiber instead of sure gel. Sure gel is better for cured sausage, carrot fiber is better for fresh sausage like brats or breakfast.
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Tex_77 Somewhere I imagine you have a text file that says “Jon’s answers” and they are just copied and pasted into the answers! Nicely answered BUT YOU"LL never catch me!
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So, a loooong time ago when Austin and I looked like fresh faced teenagers we did a Will it BBQ episode where we Smoked coffee and OH MY GOD WAS IT BAD. 2nd worst thing I have ever tried and not far off from that #1 spot. However, it has been pointed out to us countless times that we did it wrong and someone here smoked coffee beans and we tried it that way. We might bring back coffee for a will it bbq to report the results on this
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Sounds good, that is what it will be. I will be making deer tender jerky and deer sticks at different fat ratios. That deer tender jerky has a lot riding on it by the way. The plan is to show it off to some deer processors and let them offer it to their customers then let word funnel out about it. Eventually we will have everyone either demanding their processor make it or (better yet) trying it themselves!
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bobfrapples 1st, welcome to this site. 2nd there are a few things you said that could help you. 1st, don’t mix the day before and then stuff. Add a cure accelerator and go right from mixing to stuffing to smoking OR go from mixing to stuffing to holding if you do not use a cure accelerator. The meat will start to setup over night and it will make it harder to stuff. 2nd, how much water are you actually adding? 3rd make sure your seal is positioned the right way, our seals on our 7,1,26, and 33 lb stuffers don’t orientate the way it would make sense to a lot of people. The gap goes down if that makes sense? 4th make sure your meat it super cold during the stuffing process, you DONT want ice crystals but you do want everything, especially the fat to be super cold so it isn’t as sticky. Finally, what is your fat content? Look forward to hearing from you!
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Whole muscle pork jerky is what I make the most of, started doing it a few years ago when beef went way up in price! -
What did you make?
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DB1938 Will I Watch some videos on the smokin it cold . When a head and order one today.
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That is a good question and something I had not thought about. I have made Canadian bacon with a Hi Mountain buckboard bacon cure. I think I will give a try. I will space out the rub in 3 steps and rinse and soak for 1 hour and then cold smoke for 2 to 4 hours till I get a good lite smoke color. Then I will finish cooking up to 145 internal temp via sous vide . What the heck never tried it that way but what’s the worst that could happen? I will just have to eat it.
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Johnathon Yes I did use critic acid and temp was held at a good temp for more than a few hours. I don’t think the fat ran out but maybe it did. The smell is great but texture just not right. I finished in the oven until temp got to 160. I’ll try again later this week. Thanks for your input.
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I am ordering the pk100. It is on back order from what I can find on the Waltons Inc. site. I am not sure how to go about ordering it. There is something about whether a lift gate is needed and if it is business or residential. Which options do I select? It is a residential delivery. Which carrier brings it and do they take it off the truck for you or what? Anyone who has ordered or who knows, any info would be totally appreciated. Thanks!! ALso happy new Year to all.I got the pk100 in last week. My son and I assembled and what a nice smoker it is. DIdn’t get to use it because we were moving my son out of his house. REally well built and neat the way the product screens are held. On the youtube video Jonathan mentions not scrubbing the walls. Jonathan do you take the screen holders and clean them or do you just leave it in and clean the drip pan and bottom of the smoker? I can’t wait to rry the pk100 out if it works as good as it is built I will be totally satisfied.
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