• 3
  • 6
  • 2
  • 6
  • 8
  • 7
  • 2
  • 2
  • 4
  • 3
  • 5
  • 4
  • 2
  • 2
  • 3
  • 3
  • 2
  • 12
  • 4
  • 4
  • This topic is deleted!

    1
  • 2
  • 2
  • 2
  • 2
  • 7
  • 4
  • 2
  • 4
  • 2

Active Users


Recent Posts

  • C

    As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

    read more
  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

    read more
  • @Robert-Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less.

    The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form.

    Let me know if you need anything else!

    read more
  • R

    At what point do you put the high temp cheddar cheese in the sausage mix, before grinding or after grinding?

    read more
  • @Forkinpork No problem, glad we could help and I do remember that post and I’m glad you are giving our seasonings a try!

    read more
  • F

    Thanks for that Jonathon, I will go with that recommendation.
    If you remember, I mentioned in another post that I will be breaking tradition and switching over to the use of Walton’s pre=mixed sausage seasonings, as I want to try them and also, try and make my life easier.
    As for the bologna, I haven’t had bologna in a very very long time, so I’m excited to do it again, as well as try the Walton’s seasoning blend.
    Thanks again, from Connecicut

    read more

Recent Topics

Popular Topics

5
Online

1.5k
Users

568
Topics

1.9k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.