denny66 This is where you update the circle image. Let me know if you already did that and it still isn’t working. I just changed mine and it seems to be working.
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Jonathan My GF recently gave me a Weston jerky slicer for my birthday… I see this uses the same frame as the cuber/tenderizer… Is it possible to buy the cuber assembly without rebuying the entire tool?

Jonathon Hmm. Not sure. Would have to relook but no big deal. Thanks.

No I didn’t use hi-temp! I will next time! I did throw some fresh jalapeños in! I tied between the links reversed seared them to finish! Forgot finished pics. But next time I think I’ll do hog casing!

chrisndee2.
I have the 20lb mixer too and I split the 25lb seasonings in half as well as the cures and additives to 12 1/2 lbs of meat and was a perfect amount for 20lb mixer. Much more easier and efficient than doing by hand. To do the full 25lb mix, best with the bigger mixer

Deepwoodsbutcher Yes it is!

Dog weighs at least 140 at this point and I am 180 something so we can’t find a scale that will weigh us together!

PapaSop maybe you could try a piece of smoked ,cured and dried beef ,like Hormel makes !

beekeeper84 You can follow https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe and add cure and use the same smoke schedule. They turned out great!

I would highly recommend that you use the cold phosphate as it made them much moister. However, know that using cold phosphate is going to raise th pH of the meat and therefore shorten the shelf life. Even though you are going to cure it I would recommend treating it like a fresh product.

Joe Hell
Wow those look great. Good Job!

PapaSop Yep, all promotions are scheduled to go through today. The last day the dehydrator is at that sale price will be today.

coladad I had the same issue last week.

My guess is for the smoked sausage they are curing and then smoking for 3 or 4 hours and then finishing in a steamer or poaching in 175 degree water to bring up to Internal temp of 155.

Many have done this for years and is an acceptable way on many original polish recipes per the old standard book that was publish by the polish government several years ago.

I just clean the rack, and the temp probe, never the interior. when it starts to flake, I take the vacuum to it. I have a Traeger, so I clean the pellet ash out on every smoking session.

Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.

I have heard that if the meat is skinned and put in a bag in cool water it will spoil but I have never tried it, I would think that if the cold water is not touching the meat it should not spoil but I don’t know for sure has anyone else tired putting quarters in plastic bags and submerging them without letting the water get to the meat???

after doing Canadian bacon which tasted like ham as Jonathon stated it would , has anybody tried smoking a ham using this process ?

Jonathon my wife loves salmon and wants me to make her own private salmon stock it will be interesting to do

yeah I still got ring bologna but thanks.
J. Thought so maybe that’s why I bought them from you.
Must be a senior minute uh Hour. LOL
Thanks

Probably not a bad time to just make a quick point and say if you are having issues with something on meatgistics or even waltonsinc.com to a certain extent please don’t let it fester or annoy you and certainly dont let it stop you from using the site or posting! Let us know, Austin is very good at the tech side and I am sure I have some value too, though what that might be is still a mystery…

denny66 No adjustments necessary, with a smaller diameter casing one of the benefits is that you will be done more quickly as there is less distance for the heat to have to pass through, so you “should” be done with your smoke schedule faster. Let me know if I misunderstood?

Placed an order just now. Can’t wait to make some bologna!

Jonathon Good tip!

angel4us Absolutely you can…I need to find a way to make this a well-known thing as we get this question very often and seems to be coming up more and more recently.

Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa. If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine. I wouldn’t back it off too much though, perhaps 5% or so. Personally I just add the regular amount and enjoy the slightly strong taste.

precast10 While we don’t do a ton of dry-cured sausage we have done some. There is some really good information on what might be causing your issue here https://meatgistics.waltonsinc.com/topic/1083/dry-cured-pepperoni-hollow-inside but I would also like to see a pic of the sausage when sliced? It is hard to tell if the issue is understuffing or rot from a picture but it will at least give us a better chance at identifying the issue.

Jonathon beer??? nope still no

Joe Hell
Right there with ya!

AdamCA
That’s great. Good for her. And good for you for getting her into this. That’s what it’s all about.

What are you making?

raider2119 Sounds good, let us know how that goes, I’d hope they’d be receptive to that !

If you got to the product page on any of those you can scroll down and click on the “additional info” tab and it will show you the ingredients. However, even if no gluten is listed they can’t be considered truly gluten-free as they are processed in a facility that contains gluten, so depending on the severity of the reaction it could cause an issue.

craigrice
Lol. That’s what everyone tells me.

Yes,that’s all I use.have a 40 in. Masterbuilt,with it I use the Amazn tray,with a mailbox conversion.you can cold smoke with this setup.it consists of a rural mail box,some dryer venting elbows,and the tray. A full tray of pellets will smoke for at least 7 hrs.

Okay, so I tried this again with my miter saw and got a cleaner and straighter cut, it was also a cleaner cut, no little strands of PVC curling up around the edge. The bad news is that the PVC pipe only sits in there because of a knob on the side of the PVC, not that it sits there on its own. I should be trying this in the next few days.

PapaSop Not long ago I made a chili using a ‘bean sized’ diced zucchini for diet reasons. It turned out surprisingly well. The texture of the zucchini was very close to That of the real thing.

@everyone Taco Snack Stick Seasoning is on order! I’ll send out a few things when it comes in!

geraldr622 If you are asking about how much pork you get to make sausage vs the bone then I always buy about 10% more than I need as I figure I am going to lose about 5-10% in the weight of the bone and meat that I either dont want to spend the time taking off the bone or pieces that I don’t want to use because of fat oxidation or some other visual defect.

AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.

knifemaker3 Thanks man, the livestreams are getting better the more we do them. Hopefully, we will eventually have another one where we dont start with technical issues!

Yes I use a vacmaster chamber for almost all my SV it works great hardly ever floats

Tex_77 100% full grain leather on the apron and straps, with a metal buckle.

no_eyes_processor " I’d love to say I eyed it up but being blind that doesn’t work. I am impressed with the way it came out." Thank you, I needed that this morning, I practically cried I laughed so hard! Good job man, that sounds awesome. How was the full bag of Cajun to 25 lb of meat? I made some Cajun recently at the normal ratio and even though I added cheese I wanted more of a cajun flavor. Now, that might be because I also made our NEw Jambalaya Brat and those things are crazy! The Jambalaya seasoning will be available soon, they are CRAZY and I can’t wait to see what people do with them.

The instructions call for cured ham to be added to the grind, rice that has been cooked in chicken stock and seafood and or chicken with Pork as the main portion of the meat block. They are awesome!

I got a brutal appetite looking at your photos, and I’m still at work, it hurts so much, I feel I won’t live up to dinner.

I thought he might have been combining Sous Vide and the Butter aging? For anyone who doesnt know that is when you put a THICK layer of butter on a cut of steak (usually a subprimal) and sit it in your fridge to age. Has anyone here tried that?

Is anyone using this smoker or the 260,360 models? I’m having issues programming. Quite frankly, their manual and their videos suck.

Jonathon Nice. Let us know how it turns out!
and thanks for the pic help:)

armyguy I use pellets in mine…seems to work just fine. I’ve found that it doesn’t take much!

joduff have you considered inedible collagen? It takes some special preparation but it after that it does a good job on dries sausage. If you don’t want to do that I’d suggest beef middles, it’s what we used when we made a bunch of dried salami at waltons and they worked well for the most part. Just watch the strings when you truss them, dipping the strings in vinegar or something will help prevent unwanted mold, also using a “good” mold isn’t the worst idea!

Good luck and as always, take pictures!

angel4us I’d always heard it was liquid but I never looked into it…until now! Snopes (so take it or leave it) says it’s fake. Apparently they are shipped in bags that have a liquid broth and they have a soft texture to them which probably lead to the liquid meat theory.

As for what probably IS in it to let you slice it so thin, I’d imagine there would be a high level of stabilizers (same thing that lets soft serve icecream be so smooth), phosphates and injectable binders.

Jonathon I’d like to add that until recently I haven’t had the luxury to ‘spread out’ as you see pictured but you can still apply the same technique at home. Just apply the same principles in shorter lengths. You will lose a bit in regards to casing but a consistent product is worth it. Collagen has many benefits but the real deal is…the ‘real deal’.

Parksider I had the same thought about the burger press but I wanted a smaller diameter so I put a slider maker on this order

Although this is unrelated. Picked up T-bones for 5.98 a lb. Usually a ribeye for my go to but this was a no brainier. Averaged 1.4 lb each. There was a line at the butcher counter. Freeze seven and have one tonight.
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Departing Contestant Need to find a way to scrub my eyeballs from reading that and my brain from thinking about it! Alcohol sounds good for both I think!

ffmedicman Sure Gel can be used in any type of cured sausage, but I wouldn’t use it in fresh sausage. If you want to use carrot fiber in fresh sausage, it will work great there. I wouldn’t add more water than we normally suggest though with any binder. We typically recommend adding 1 quart per 25 lb of meat as that would be the proper amount with a binder added.

PapaSop Original movie was okay the remade for TV (which they actually filmed at this hotel) was pretty terrible.

Joe Hell Yeah, that guy is a fireman and builds houses for a living, two things that tend to build strength. The real problems come from when I try to keep up with him drink for drink!

raypete I really need to get better with excel. It would help me in so many projects.

Joe Hell great job!

companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.

Ode -Tom Sorry for the confusion, so to make it clear meatgistics.com is a subsection of Walton’s Inc. What we attempt to do on meatgistics isn’t necessarily sell things as much as provide the knowledge on how to get the most out of the seasonings/supplies that you buy from Walton’s INc.

So the easiest way to order products is just to go directly to www.waltonsinc.com and using the menu bar (I included an image of that below) to go directly to the section you are looking for. So, if you wanted to purchase some cold phosphate you would hover over the Seasonings section with your cursor, which would then drop down a menu and you would select additives from that list.

To make these two items simpler though here is the link to Cold Phosphate and here are the Stuffing tube brushes

Hope this helps, if not let me know!

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seasonings.jpg

macsinsac That’s how I normally do it. I have an idea of what I want and I know what goes in it. A descriptive menu item is generally all I need to recreate many dishes!

beekeeper84 At the time we are good, I ordered some from another site and to make it worth the shipping I ordered a bunch. But, when I run out of those I will contact you!

macsinsac Well it IS today at 4 pm so if you can join us we will be having a few beverages, announcing new sales & giveaways (though we have already released the monthly video on that) picking a winner for July and discussing meat processing!

My brother in Florida has successfully shipped frozen fish to me here in Nebraska!
Start with a good thick foam cooler, like the ones Omaha steaks uses. Line the cooler with hard frozen ice packs, tape in place. Then a layer of lightly wadded newspapers on the bottom and all sides of the product, for insulation. Make sure to freeze the sticks as cold as you can. Another layer of newspaper on the top and tape the seam of the cooler lid with packing tape.
Do all this as close as you can to last shipping times. We used 3rd day priority USPS and it arrived with only a 1/4" of the top package starting to thaw. Vacuum seal packaging works best. We did this in mid-fall. You may want to use 2nd day or next day in the summertime, if you can spare the expense.
Saved us a ton on shipping compared to shipping with dry ice, next day.

Jonathon I don’t see any questions out there for this. I saw the review and it should be published now, but nothing for a submitted question there…

craigrice I do appreciate a meaty pizza!!!

Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

Jonathon thank you very much. I will try what you told me in the next batch. I will be using a new vegan casing that is kosher and halal friendly for our customers. The casing is yet to arrive. I don’t plan on using binders or cure, just simple fresh ingredients at least that’s the plan. I will update more once I get the casing and make new batch. Really appreciate the detail reply

djc51
Thanks. It does. Trying to get more info since my last grainy batch.

raider2119 LOL! I bet more than a few would be willing to take a bite!

Dave R For the time being we will not be getting anymore High-Temp Bleu Cheese, sorry!

As for doing the tests I was happy to do it, it allowed us to get what happens when acid is introduced to meat on video! It was interesting to see and we will be using it in future videos!

mccullen

Thank You. I will give that a try.

Guess I picked a good county. I’m the vice president of the P.O.A ( property owners). so we just keep our road up and trailers houses out. I have my water, boat dock, and lots trees . My biggest problem are deer, but this year I put a 8 ft fence around the garden. Can’t wait to make a Bloody Mary just to try those out. lol

Joe Hell and then when it gets there the fun begins with dry ice, everthing with water gets a chunk

craigrice I agree with Joe on doing the cook cycle first. I would say run the fans with the convection function but since you are going to presumably have the meat sliced very thin and the oven set around 325-350 they shouldn’t need a drying stage.

Joe Hell is a marketers dream, he has never seen the new “toy” he hasn’t wanted to play with right away!

Also, joe I ended up liking the garlic & pepper with the sugar/glycerine a lot more than I would have thought. I did a batch with light bornw sugar and a batch with the glycerine and of the two I think I liked the glycerine more. I also did this on Venison so I knocked out a few tests at once!

craigrice We have increased the file size that we allow so I can’t imagine that file size is the issue. Can yougive us anymore information on what the error is?

fatsnacks And when you do it please let us know how it comes out! I’ve rubbed a few bellies with 5 Pepper blend or jalapenos to add some flavor but Ive never tried a jerky seasoning so i am interested!

applejack
This is the recipe I use for making homemade mayonnaise.
2 whole pasteurized eggs
1-1/2 cups canola oil. Almost any oil will make mayo. Do not use 100% extra virgin olive oil. You will not like the aftertaste.
2 tbsp 5% vinegar. I use a fruit vinegar. Red wine vinegar or apple cider vinegar or lemon juice works very well.
1/2 tsp salt
An immersion (stick) blender is a great tool.
Makes one pint
Put all the ingredients into a container that fits the blender. Blend on high speed. Almost like magic.
The use of an acid such as vinegar or citrus is the key to improving shelf life. Must be refrigerated. Cold ingredients form an emulsion easier.

Joe Hell That and “Cash for Clunkers”. My sister had a 1969 Malibu SS 396. Black as sin and just as hot! Her son took it to the HS Prom build night and it was stolen from the parking lot. It was found 10 days later just outside a junk yard on cinder blocks and completely stripped. smh Why not just keep it intact and take it to another state?

Jonathon Wow. Thanks.

Well thank you for the look at my problem next time try to cook in the smoker with your cooking schedule for smoker i don’t think i can run my smoker below 150 and keep it making smoke! time will tell time to run some test’s on min temps on it
thanks again Dave

PapaSop Here is a link that has the seasoning, cure and additives breakdowns all at the bottom of the page
https://meatgistics.waltonsinc.com/category/23/seasonings

Jonathon I glossed right over the Willie’s but would agree!

RandyNight Thanks for the link.

Jonathon thanks or all your help Jonathon, I will send photos when I get them stuffed.

Jonathon That’s kinda what I had in mind too! I was taking a closer look at things last night and all I could see was $$$'s. I need to do this on the cheap!

Jonathon i didnt really want to post it publicly, i will call the number. Thanks

Jonathon thank you so so much. I’ll be getting on this on Friday. Thanks again

Denis Some of the seasonings contain protein, it is usually a small amount of soy protein but in the case of the hotlink that does not seem to be the case. It is a very small amount at 2.4 per 100 grams so I would guess that it is from the ground mustard which contains 4.4 grams of protein per 100 grams.

Let me know if you had other questions or concerns with this and I can contact Excalibur for more information on it.

twilliams Thanks, we love your set up! The Pro Smokers are awesome smokers even if they are more expensive, the insulation alone makes it worth it in my mind. I’d be lost without our PK-100!

twilliams If you are planning on trimming your beef extremely lean then I would recommend you either add more than 30% or at least use a binder. We generally recommend that you have around 70/30 lean to fat, so if you are adding ground pork (which might be around 60/40) to a very lean beef you are going to be pretty light on the fight.

Now, if you’ve been doing this with pork and venison and are pleased with the results you should have very similar results if you just replace the venison with beef but I’d think you would have better success with higher fat content.

PapaSop He’ll come around, have to try it a time or two and then realize how simple it is to nail it everytime and he will be happy to do it!

The high temp cheese will ship fine, it is very stable and Walton’s does a great job with shipping things properly

Jonathon
Yep. I see that now as well. Could be just a manufacturing thing. I will still reinstall to the piece they came off of since it’s formed to that. Drseibert . I thought about rubbing a little white oil on those rings during assembly and will do that from now on. Won’t hurt them. Joe Hell . Get those rings in dude.

unclebill Those look great, thanks for posting them! Can’t wait to get home tonight and eat some pizza brats!

Good to know, thanks

Jonathon
OMG. You’re a good sales rep. Great deal on injector. That plus Pa’s seasoning, extra springs and eight other items. It’s like a meat xmas in April. :exploding_head: 😁