URGENT 911
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• beekeeper84 -
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• Little Baby Teddy
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Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much. Thanks in advance.
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I have been making link sausage for about 8 years and decided to add summer sausage and snack sticks this year. I’ve never used pre-made seasoning. I ordered willies snack stick seasoning, German sausage seasoning, and H summer sausage seasoning; any tips? Do I need to add cure to the sausage? We will make German sausage, summer sausage and snack sticks then cold smoking using oak.
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I used some Sure Gel in my last batch of ground venison jerky and it really helped. The jerky stayed much more flexible, like commercial jerky, instead of being rock hard. Loved it. I want to make some more today, but found I’m out of Sure Gel. I do have carrot fiber. Has anyone tried that? I do realize that it’s not required.
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What could cause “fat out” in all beef snack sticks seasoned with Willie’s seasoning used sure cure and encapsulated citric acid. Meat to fat ratio was 80/20. I have done several batches of snacks from pork and bison as well and this is something I’ve never seen any help or troubleshooting tips would be much appreciated thanks
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I am trying to understand the weight of cure used and ingoing ppm of nitrite. For example the country brown sugar cure is 0.75% nitrite (by mass I assume). It is recommended that 1.52 lbs (689.5 grams) of this cure be used per gallon (3.786 liters) water for pickling bacon. Here is the problem I am having: 689.5 grams cure x 0.0075 nitrite content = 5.17 grams of nitrite per 1.52 lbs of cure. adding this to one gallon of water gives a nitrite concentration (per liter) of: 5.17 grams nitrite /3.786 liters per gallon = 1.366 grams nitrite per liter which is much higher than the stated 120 ppm ingoing nitrite which would be 0.120 grams nitrite per liter of water not 1.366 grams per liter I calculated. Can anyone spot where am I going wrong in my calculations? Help!
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I am trying to understand the weight of cure used and ingoing ppm of nitrite. For example the country brown sugar cure is 0.75% nitrite (by mass I assume). It is recommended that 1.52 lbs (689.5 grams) of this cure be used per gallon (3.786 liters) water for pickling bacon. Here is the problem I am having: 689.5 grams cure x 0.0075 nitrite content = 5.17 grams of nitrite per 1.52 lbs of cure. adding this to one gallon of water gives a nitrite concentration (per liter) of: 5.17 grams nitrite /3.786 liters per gallon = 1.366 grams nitrite per liter which is much higher than the stated 120 ppm ingoing nitrite which would be 0.120 grams nitrite per liter of water not 1.366 grams per liter I calculated. Can anyone spot where am I going wrong in my calculations? Help!
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My first times making these willie snack sticks and when mixing up the meat I added a tsp of cure pink #1 per 5 lbs ( I did 20 lbs) then reading in there book I noticed at the top of the page that the mix comes with the cure in it My question is are these snack stick safe to eat ?
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I made a 25# batch of Cotto Salami today with 65/35 venison/pork fat and followed the recipe on mix & cure. Now to the smoker! How long and what temp? I can hang them all in the smoker. Thanks
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Wondering if I have to use sure gel or any type of binder in my summer sausage…reason I’m asking is I’m ready to go, but found out I don’t have a binder… First time making summer…
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Newbie here!!! First time making snack sticks today. I ended up watching one of the videos on making snack sticks. You can’t even bite threw or break of the casing it’s just rubber that won’t break i smoked them to 160 and gave them an ice bath and let them sit and still no change help!!!
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I made 2 batches of snack stick 7 lbs each. One with Carrot Fiber 1.5 cups water and one with SureGel 1.5 cups water. The SureGel batch is way too wet, I let it sit overnight before putting it into casing, stiffened up some but tooo wet. Will smoke/cook anyway. How do I fix this next time? Add a small amount of Carrot Fiber? Adding more meat is not an option. Thanks guys. Dewey
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I did not used sodium erythorbate in my EWSC solution for my pork belly. the ? is how long do I hold them in the refrigerator. And I did inject to 10% of the weight of the belly and soak in a 50% solution
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I am making some 25 pounds of venison/pork snack sticks first time using Excalibar peppercorn bourbon mix can anyone tell me how much water to add per pound of meat to that mix? Thanks in advance old meat cutter
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smoking summer sausage venison / pork at around the suggested mix ratio . followed all pre smoking suggestions with prep using suggested cook temp. cycle using 30 inch masterbuilt smoker lay three 2.5 x 24 inch logson top two racks only the element side fried a few of the ends . QUESTION … should i put additional water tray on rack below where they get fried ?? or rotate during smoke and when to rotate ? other than this issue the rest turn out perfect in appearence thanks
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In making pepperoni - similar to pizza pepperoni, can I use venison? If so, what is the ratio to pork. Thank you
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Hi All, Been reading and reading and learning and yesterday started my first batch of brats and breakfast sausage. I but have something I didn’t expect. I cut and ground 25lbs of pork bottom with the largest hole plate, 3/8" I think, in my new Weston #8, 575W grinder. It was SUPER easy and did not take long at all. Added spices, lightly kneaded with no protein extraction, and started my 2nd grind with the ‘medium’ plate. It was really hard to push it through and it was a pink paste with no variation in the texture, a puree almost. I know it is going to be harder to push the 2nd grind but after 10min of really cranking down on the stomper, I barely had a single pound done. I went back up to the larger plate, cooled the meat to almost frozen and firm, then proceeded to really mash on the stomper again to get it all through. It had a little more texture but much less than I expected and still took forever to do. I now have the meat really cold again and trying to use the plastic wide open ‘plate’ with no blade for stuffing using a 3/8" tube for some breakfast sausage and again I am having to really crank down HARD on the stomper, all the way to the bottom which creates a hard pull out because of the suction, and am still barely getting anything out. All the vids I saw you pushed down what looks to be firm but the sausage comes out and still has texture. I’m making a tiny, pink muck sack and my arm is getting sore to get about an inch a minute. It really feels like I am getting zero push from the auger and only getting ground meat out the end by pure force and pressure. Any ideas, please?! I am desperate and I really, REALLY need to try and get this done or it may have to go in the freezer until late next week before I can even attempt it again because of my schedule. Thanks!!! Dave
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I I have injected my ham using the country brown sugar cure, And now it is soaking in the brine. Is it necessary to soak for 24 hours? Can I pull it out early or leave it longer? Is it necessary to rinse and soak in clean water before I smoke it? After I pull the gam from the brine, can I hold it in my cooler for a day before I smoke it?
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