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  • P

    @woodduck That’s what I said a few years ago when I bought a 5# vertical stuffer…we’ll never do that much to need anything bigger. Next thing you know you find some more friends and we don’t make runs less than 25# now other than to test new flavors…Biggest batch ever was 200# of chili dogs! Typical is 25#-50# batches of whatever we’re making. It’s a slippery slope my friend, be careful!!!

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  • W

    That would really help, possible make it show 1 or 5 lb batches.

    I think that is what most of us will be producing, Not sure what I would do if I made a 25 lb batch of anything.

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  • @woodduck We did that on a few of the smaller batch videos we made but that caused some confusion. Maybe I can come up with a separate section within the posts that shows the divided out amount of seasonings and additives I used for that video. I’ll play around with it and see if I can come up with something!

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  • W

    A suggestion for all the recipes you post.

    In this case you are making a 10 lb Lebanon Bologna.

    Please include in the directions the correct amounts of Seasoning, cure, etc for the size being made.

    The listing above of needed material lists the Lebanon Bologna seasoning pack, but this pack is for 25 lbs meat. It would be extremely helpful to include this information in the directions that accompany the posting/video.

    I know that there is a chart for breaking it down, but why have to go to another spot for that information.

    Thanks, great job.

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  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

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  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

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