General

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  Snack sticks lack of flavor from seasoning
  • Chicovt

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  @chicovt I only used a binder the very first time l made snack sticks , l will typically stuff 19mm , 23mm , 32mm , and 1 1/2" all in one batch using only a 12mm tube . I experiment with something different almost every time l stuff n smoke . I DO ALWAYS grind mix/season and stuff as my prep procedure then allow the stuffed products to rest in stuffed form for about 12 hours refrigerated , good luck Chico !!

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  Food safe lube
  • hinoon

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  @austin Thanks Austin I am putting together an order now. You guys are the best!

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  Replacement Springs of auto injector
  • slickhead

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  Replacement springs for the automatic marinade injector. Does anyone know where I can get replacement springs? I have lost one of them. It seems like they should be available and some should come with the injector. It comes with easy to get o-rings, but not with springs.

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  Tender Jerky
  • wvhunter1965

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  @wvhunter1965 Awesome, I’m glad you were happy with the results!

• T

  Hawaiian brat seasoning for jerky.
  • tbone

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  The Hawaiian seasoning is milder than some of the hotter seasonings; it has a nice tropical flavor profile with a touch of pineapple. I think, as a seasoning for jerky, the drying process would intensify the flavor and give a nice finished product–something my wife and grandkids would like; not too salty or too spicy.
  Tbone, I also think adding a little soy sauce and maybe some pineapple juice would be great. Let’s see some pictures and a taste report when you get it done.
  Best,
  G

• T

  Bacon jerky.
  • tbone

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  @tbone I’d be leery of that because as you dehydrate meat it becomes more difficult to kill off the bad bacteria. Basically, you are creating heat-resistant bacteria and without enough moisture, you can’t kill it. Check out this article for more information on this https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index

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  Bacon jerky.
  • tbone

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  @tbone First, glad the imitation bacon came out great, we love that stuff and need to make more of it! As for how it is going to work for bacon jerky my only worry would be that it might get crumbly as it gets dried to that level. It works with regular bacon because it is still a whole muscle piece of meat, when you grind it down and restructure it, you are getting a very good bind BUT it’s still not the same as a regular whole muscle piece. In the end I think you will be perfectly fine but that is the only “danger” I wanted to point out!

  Let us know how it turns out!

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  Search past topics
  • mykrawc

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  @mykrawc Good question, there is a magnifying glass in the upper right-hand corner near where you see your profile avatar. Once you click on that you should be able to search past posts based on titles, posts (the content), users and tags. Let me know if you have any issues with this!

• S

  Collagen casings
  • sloaned

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  @sloaned Okay, then no, you do not need to soak them but dipping them in water briefly, like you would for collagen sheets might not be a bad idea, it at least wouldn’t hurt anything. Just make sure it is cool water and it is a very brief dip. If you are doing this weekend please post your results, I am interested in seeing what happens!

• T

  Beef Jerky
  • twigg267

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  @twigg267 Can you give us some more of your process? What cuts are you making it out of? Are you making restructured or are you making whole muscle? What seasoning are you using and are you smoking and dehydrating, just dehydrating?

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  How Much Water?
  • sfishy

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  I recently made 25 lbs. of H and 25 lbs. of W. I was also using carrot fiber for the first time. After receiving advice about carrot fiber from the Walton’s Community and knowing my goal is a semi-dry sausage I was confident to experiment a little. The H was mixed with 48 0z. of water and 4 oz. of carrot fiber. The W was mixed with 36 oz. of water and 3 oz. of carrot fiber. I do not notice a significant difference between the two, both have a good bind and great texture. Hope this helps.

• 

  Salsa and Hawaiian Brats
  • Jonathon

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  @jonathon The Hawaiian seasoning does have a mild, slightly sweet, good porky flavor. I think I’m going to use it in the next batch of breakfast sausage I make; something a little different than the normal “country sausage” flavor profile. It should be good as a breakfast link in natural sheep casings.

  I also think it would be good as a brat with pineapple added and just a splash of Chinese Soy Sauce. Sliced about 3/4 inch on a diagonal cut as the meat in a Chinese stir fry with onion, celery, bok choy and noodles. It would be a spectacular asian dinner centerpiece. Serve with ice cold Chinese beer.
  You guys should hire me for recipe development!
  Greg.

• G

  bacon, and meat lugs
  • gerygaub

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  @gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!

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  Beef jerkey
  • twigg267

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  i use denuded round. higher cost, less waste, cleaner eating

• 

  Grinders
  • PapaSop

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  Sounds good. Appreciate you checking that out. I guess there had to be a reason. Perhaps I’m just the anal one who has to read all those warning stickers…
  Thanks again Austin!

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  meat lugs
  • gerygaub

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  @gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!

• S

  Seasonings
  • scott williams

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  @scott-williams First, I’d recommend you use a binder like Sure Gel or Super Bind or a moisture retender like Carrot Fiber. This is always the first thing I recommend when someone has an issue with the texture of their sausage.

  Your fat content is correct and it sounds like you used the correct amount of seasoning. 190° is a little higher than I would recommend, but we have all been there when it’s just taking too long so you dump it a little more than you really should! I don’t think that is the issue but check out this post titled Summer Sausage Nightmare specifically @Parksider’s response to finishing it up in water. It’s a good tip and I am going to be doing some tests on it here to verify a few things.

  What I think probably caused your issue was the mixing in some way. When adding pork fat to your venison I think the best time to add it is during the second grind, it’s possible that your fat didn’t really mix in well with the venison, that would explain why it seemed dry even though you had the correct fat content.

  It also could have been lack of protein extraction, I looked through your posts and can’t tell if you have a mixer or are mixing by hand? With cured sausages, I always recommend using a meat mixer as getting the right level of protein extraction. I am guessing that you had some fat out where the fat renders and cooks out of the product.

  Hope this helps!

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  Whole Hog
  • twigg267

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  @twigg267 Some people will add it during the second grind and let the grinder do some of the work for you. I tend to not like this as it makes clean up that much more difficult on the grinder. I just add the seasoning to the meat after I am done grinding. To make mixing it in easier you can add some water. Just dont add as much as you would for a cured sausage. I would say for 50 lb around a pint of water will be enough to help.

  The holly is great, it is our best seller for a reason!

• 2

  Cocktails
  • 21cedar

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  @21cedar Austin did something like this here https://www.youtube.com/watch?v=1927KOslUNg where he tried out some of the specialty mixes, it’s not exactly the same thing though. Just thinking quickly on which would be good for putting it on the rim of the glass I would think any of the Noble Finishing Salts and I would think the Habanero Lime Snack Stick or Jerky Seasoning as it has a high salt content and some heat and lime to go with that.

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  Shelf life
  • scott williams

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  Thanks so much for the information, you guys have been a lot of help. Love your products.

• 

  Grinder knives & plates.
  • PapaSop

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  Thanks for the input. Sounds like moisture free and lubricated it is.

• 

  What's on the grill and in your glass this evening?
  • Joe Hell

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  Just finished my first sous vide steaks. Wow! Cooked perfectly and the exact same all the way through - no over cooked grey edges. Vodka martini in the shaker now.

• T

  Breakfast sausage
  • twigg267

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  @twigg267 If you are looking for something similar to the Jimmy Deans with some heat go with the Holy Regular Pork Sausage, that is very close to the taste but it doesn’t have much heat. For some heat I would add some Xtra Hot Ground Red Pepper Shaker, just be careful with this as it is very hot! It’s suggested use is 3 oz to 100 lb of meat, so for a 10 lb batch of breakfast sausage you would use .3 of an oz or 8.5 grams and that is the upper level.

  Anytime you are adding exta ingredients to a prepackaged seasoning mix I would suggest starting out low and then playing around with it until you have reached the desired result!

  Hope that helps!

• T

  Spice
  • twigg267

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  Joe love the advice on seasoning.

• T

  adding halipinas to summer sausage
  • twigg267

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  @dennishoddy @twigg267 If you are just looking to add heat and a little red pepper taste I recommend the Xtra Hot Ground Red Pepper Shaker it is just a shaker though so if you want it in a 5 lb bag we have that as well.

  Just be careful with this stuff, it is extremely hot, the suggested usage is 3 oz of the spice to 100 lb of meat to add some heat!

• G

  Hawaiian Style Portugese Sausage
  • gadahl

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  @gadahl I’m sure both the chefs appreciated hearing from a customer how much they enjoyed their food so I bet that was a nice thing for them to see! I will have to check out some more on Purity Foods, I appreciate you letting us know.

  We will have to compare notes on how the Hawaiian Sausage turns out!

• M

  smoked brisket sausage
  • macsinsac

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  @macsinsac Kinda…Over the weekend I made a brisket sausage using corned beef rather than a smoked brisket. Prior to stuffing I would agree that that texture and flavor was a bit off. I added 2.75 lbs of ground pork shoulder to the 6 lbs of corned beef and it sure helped. I think I could have got away with a 50/50 mix and it wouldn’t have diluted the corned beef flavor too much. I was going for a Reuben style brat so I also added 2 cups of homemade sauerkraut and a big dollup of wholegrain house mustard. I served it with creamed horseradish and thousand island dressing…house made, of course. Overall they turned out really well but I agree with Jonathon that the texture would have been improved with additional pork.

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  Dehydrated meat stick with cheese
  • seth

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  @seth I made a batch a week ago out of pork loin , a honey jerky seasoning and Hi-Temp Swiss cheese in 19mm collagen casings. Came out great!

• S

  MRT smoke sugar cure and seasoning conversion?
  • Scout

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  @dafish13 thank you

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  summer sausage
  • thevillage

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  Ive seen that done as jonathan has said or if you raise the temperature of your smokehouse too fast or start too high. But for the purposes of what your wanting, after you shower them cold or place in a cold bath you can spray them with warm water or run them under a hot water faucet and it should remove any unwanted grease from the casings.