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Recent Posts

  • Working to get these images and get them uploaded for everyone to see and enjoy!

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  • @megajunk My advice is to experiment, experiment, experiment. Pull aside a small amount of the product and add measured amounts of ECA, seasonings, Axis or Whitetail, etc…

    I only second guess my Walton’s orders a day or two later when I remember what it was I was actually going to order…I’m the same with grocery shopping.

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  • @sstory

    I’m going back and forth on the ECA. I think I will try it, but @rodbiggs in this thread mentioned something about some lots of ECA being double strength, or something. I need to get some clarification on that. If he means some lots had double the amount in the package, that won’t be a problem, as I will weigh it. If it is double strength, I’ll need to find that out, and figure out what I’ve got.

    I have an 11# stuffer.

    I’ve also gone back and forth on the cheese, (I had it in my cart, but took it out) but I think for this batch I’m going to forgo the cheese in the sausage and just slice some good cheese to eat with it.

    After hitting [Submit] last night, I also started second guessing using the Axis deer for this. If I have enough whitetail meat, I will probably use it instead of the axis.

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  • @megajunk That recipe looks similar to what I did. Except I used Sure Gel instead of Carrot Fiber and I did not use any ECA (I don’t care for the tangy flavor that adds). But you won’t have to hold overnight before starting your thermal process. I added that same amount of water – it may have made the mixture a bit too wet, which is what took longer to get them up to the target internal temp.

    You will thank yourself for getting the meat mixer. I had the same thought about not getting good protein extraction with trying to mix by hand.

    I don’t see any high-temp cheese in your list??? We really enjoyed the Hot Pepper Cheese and the Cheddar Cheese pieces in the summer sausage.

    Hopefully you have larger than a 5lb stuffer. That’s all I have and it took several reloads to get through the 25lbs of meat.

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  • Thanks for the reply, @sstory. Sorry it took me this long to see it.

    I plan on doing my first Summer Sausage batch on the weekend of 1/26. The reason for not doing it THIS weekend is my mixer won’t arrive until 1/21. I just couldn’t imagine trying to mix 25# by hand enough to get the protein extraction necessary. I was originally planning on hi-jacking my wife’s Kitchen-aid mixer, but … nah. Too small.

    My plan is Summer Sausage H.

    18# Axis Venison, 7# pork butt. (through #12 grinder: 3/8, then 1/8 plate)
    Sure cure that came with the SSH
    4 oz. Carrot Fiber binder
    4 oz. Encapsulated Citric Acid
    2 qt cold water

    Maybe a bit of extra course black pepper.

    I’ll be stuffing into 2.4"x12" and 2.4"x20" fibrous casings.

    Feel free to comment/critique the recipe. I’m especially unsure as to the water amount.

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  • @sstory Thanks! I had never heard of the duck broth either but ran across it at a ‘Grocery Outlet - Bargain Market’. It’s good stuff! I generally would have avoided the potatoes, carrots and peas but figured the total carbs were low enough that I could justify a small amount.

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