General

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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.

• A

  Cured sausage turning brown
  • angel4us

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  I have been making sausage for over 30 years and have to see a proper cured sausage not turn brown, not to worry it’s normal and will turn that beautiful red you look for during the smoke and cook process

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  Sweet and Spicy snack Stick
  • dubsmeats

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  I would for sure add dextrose and honestly corn syrup solids work great too for adding a touch of sweet and better preservative and color.

• S

  Meat grinder sausage stuffer attachment verses an actual sausage stuffer
  • stan

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  @stan the stuffer attachment works fine if you have a foot pedal and only use for the one or two pound bags or for stuffing bologna i fine trying to stuff sausage it is to fast and not as steady a flow and you get a lot more blow outs

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  Hawaiian Style Portugese Sausage
  • gadahl

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  @austin I hope the results produce what I’m looking for in linguisa & it becomes part of your spice line. I’ve been mixing my own spices trying to refine the taste. Next version will be 4.0, 3.0 was great but lacking a little something.

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  Just Curious
  • Departing Contestant

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  @Departing-Contestant Why is that? The Atlantic is apparently saltier than the Pacific (at least according to a quick google search) and I am not familiar enough with Octopus to know any reason why it would be saltier. Please let me know why, I am very interested in this!

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  Breakfast sausage
  • Douglas Moore

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  @Douglas-Moore I agree with @Boudreaux, 21mm fresh collagen casings are the easiest to use and I think they have a better snap then sheep casings. If you are looking to go with a Natural Casing then you would want to look at the smallest sheep casings which are generally the 22-24mm Sheep in either the entire hank or you can get that size in a HomePack as well. The home packs will stuff somewhere in the vicinity of 15 lb of breakfast sausage. You need to rinse and soak the Sheep Casings and if you go with the Home Pack you also need to rinse the inside.

  Check out this post https://meatgistics.waltonsinc.com/topic/780/sausage-casings-103-preparing-your-casings for some more information on preparing the casings before they are used.

  Let us know if you need anything else!

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  Monday, October 22nd right now, this Livestream
  • tarp

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  Thank You Sir:
  Tarp

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  Ringed Bologna
  • Paynester

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  @kshusker I just emailed you. Thank you again I appreciate it.

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  Pa bulls brisket marinade
  • angel4us

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  @angel4us Yes, Pa’s Black Bull does have phosphate in it so do not add any more as too much phosphate will give it a soapy taste! You should not us Smoked Meat Stabilizer in anything you are going to add water too as it will quickly gas out and could create a dangerous gas, so stay away from that product when marinating!

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  Breakfast links
  • tabmitch

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  Re: Jerky
  Thank You

• C

  New user question.
  • colomeatcutter

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  Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.

• R

  High temp cheese
  • Robert Tartaglia

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  @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!

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  Snack Seasoning
  • 21cedar

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  @21cedar Right now there isn’t any way to know. If you want to send me some requests I will let you know. It might not be a bad idea for me to go through all of them and list out on the website if the particle size is Small, Medium or Large. For now though just send me shakers you have questions on.

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  Burger shrinkage problem
  • Tomg

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  One other thing you can do to help burger shrinkage is put a thumb indention in the middle of the burger. It won’t stop the shrinkage but it will be a very noticeable difference next to one that doesn’t have an indention!

• D

  Bone Marrow Update
  • Denny

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  I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested.
  The recipe in the video looks and sound super will try and can’t wait!

• M

  can't post on your contest after watching candy will it bbq?
  • mswoody6.4

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  @mswoody6-4 The first question would be are you doing it through waltonsinc.com/win? I am assuming that you are so if that is correct the next thing to check is to make sure you are logged in on that page. You will need to login to the account first, I find the easiest way to do this is via my facebook account. Then when you click to comment it should prompt you to log in with your youtube or google account so that it can track who is commenting. If the pop-up for logging in to youtube/google is not coming up you might have a pop-up blocker running on your account and that will need to be turned off.

• G

  Monthly Give Away?
  • Gary T

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  @Gary-T Nop, you did not miss it! Once we draw the winner (usually in the first few days) we attempt to contact them via email. Once they have responded we will then add the winning entry to the bottom of https://www.waltonsinc.com/win.

• G

  Jerky Blaster Trick
  • Gary T

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  @jonathon Hey Jonathan thanks! That little plug is hard as a rock when it comes out lol, I’m sure the bread would work for your aplication as well, also the dog loves it.

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  Mixing Cure & Seasoning
  cure seasoning jerky time • • Gary T

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  @jonathon Thanks much Jonathan, well if that’s the case it’s a no brainer NOT to mix in the cure prematurely. I’d hate to waste a good batch Jerky cause the cure didn’t work. Thanks again for the great info.

• D

  Carrot fiber.
  • dc2lane

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  Thanks for the help!

• M

  Carrot fiber
  • msalmon

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  @msalmon Good question, It would be 26 times it actual weight. I just took .5 of an oz and added 13 oz of water and it bound it all intoa paste like texture.

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  Getting Going #2
  • Forkinpork

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  @Forkinpork I see all of your message. I’m not sure what could be causing that, what browser are you using? I doubt that has anything to do with it but I’ve never had an issue using Chrome.

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  Getting it going
  • Forkinpork

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  @Forkinpork Message came through but not the question? If you can’t post the question feel free to send me a chat by clicking on the chat function in the upper right hand corner.

• M

  Ham Netting
  • mdseaside

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  @austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
  placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.

• M

  Mexican chorizo
  • marctrejo

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  @jonathon ok thanks just making sure. I kind of thought the same but i was just following there recomendations. I will be ordering soon thx

• S

  Chicken brats
  • stan

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  @stan
  I usually twist link, and then cut the links. I have tried tying sausage before, but it is a little too time consuming for my liking.
  If you just twist link and cut, the ends may open up a bit as you cook.

  For length, I just try to make them about bun length, so they fit as good as possible, something about 6 inches.

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  vacuum sealing and managing frozen food.
  vacuum sealers freezers nd frozen foods • • gerygaub

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  @gerygaub Anything we can do to help, if I ever come across a sequence that will reset factory settings to this I will let you know!

  Good luck on the hot dogs, I look forward to seeing the pics!

• R

  Hog Rings and Hog Ring Pliers
  • raider2119

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  Do yourself a favor and toss the pliers. Swing by harbor freight and grab some zip ties. Works perfect! It’s all we use now.

• T

  Who won the March giveaway ,don't see it posted?
  • tarp

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  lol, just knew it wasn’t me…