URGENT 911

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  New URGENT Category
  • Jonathon

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  This is a new category that can be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.

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  Can I cold smoke vs regular smoking procedure
  • bubba_mcnabb

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  @jonathon ok thanks

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  Springs for Automatic Injector
  • slickhead

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  Thank you, very much will order some.

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  Sweet Lebanon Bologna Recipe
  • mcherbies

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  @mcherbies No worries, glad you got everything and tired it in two batches, I have a feeling you will be happy with the both of them, 1/4 cup is a good amount for a 5 lb batch. it’s not going to be overpowering but you will know it is there!

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  Meat stuffer issues meat exploding out of canister
  • Chicovt

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  @d-r-baron said in Meat stuffer issues meat exploding out of canister:

  check seal may be upside down, i had that problem once.

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  What went wrong?
  • dante322

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  @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

  I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

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  celery juice powder
  • meatmadam

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  @meatmadam
  I have been thinking of getting a vacuum tumbler for Jerky and everything else to experiment on. Can you let me know what you think and reccomend which one to purchase now that you have one?

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  This topic is deleted!
  • Chicovt

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  Lebanon Bologna
  • rayscheese

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  rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…

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  Pickled jalapeños in summer sausage
  • peculiarb

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  @forkinpork
  Blanching is beneficial because it can help prevent browning, plus it will denature and destroy enzymes, and it can reduce acidity a little bit. That will help in sausage making, but the downside is that it can affect or damage texture or flavor a bit. While it can damage the flavor or texture, it can still protect flavor if you are freezing some fruits/veggies because freezing can do even more damage to flavor/texture.
  If you reduce the acidity, and denature or destroy enzymes, it will help in your meat binding. Getting rid of some of that acidity and the enzymes will help the meat hold, stick, and bind properly to the fruit/veggies.

  Hopefully that helps explain a bit more. Let me know if you need anything else!

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  Best way to mix in seasoning for 50 lbs meat
  • twigg267

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  These are pictures that @twigg267 sent in what looks like an awesome day meat processing and smoking meat

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  Can you oversiak Summer sausage casing?
  • Tom 0

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  @tom-0 you should be fine. I don’t think there will be any issue on an extended soak time for fibrous casings.