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 not call in from Alaska
  • akdave  

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  I think everyone will find out it will be hard to go back to work after spending time at home enjoying the things they love to do. As for me…my gunshop is still open…until I get the order to close. I will continue to wipe down surfaces and do the best I can to keep customers safe. When this is all over… I’m going on vacation!
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  Summer sausage and not much meat available
  • Stats77  

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  Check with all your hunting buddies, friends and neighbors and have them check the bottom of their freezer for meat other than pork and get some fresh beef fat, Have made lots of good summer sasuage and snack sticks with 2-3 year old frozen meat.
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  Fermento
  • Mike S  

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  mstarr boys will be boys Sorry about the Fermento, I quit using it as well.
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  Corona virus
  • huntducks  

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  proper sanitation / wash them hands / no coughing into the meat - Saul Good Man!
• S

  Too much cure? Maybe?
  • SCVDadCooks  

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  SCVDadCooks Somewhere in the recipe for the brine it probably references for 10 pounds of meat make a brine using… Plus the recipe is also allowing for the weight of a gallon of water.
• T

  Jalapeño snack stick seasoning for Summer Sausage?
  • tmeiners82  

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  Cabelas90 Ok thanks!
• S

  Stop the emails,
  • slickhead  

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  Yes the only ones that I get pertain to topics I have replied to and that is great for me
• J

  Snack Stick Casing Issue
  • Jimmy Miller  

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  Jimmy Miller If it is easier you can email it to me at jonathon@waltonsinc.com When you say you moved the bag into the ice bath, id you toss the entire bag in the ice water or did you take them out of the package? I have never left them in the bag for an ice bath. I don’t see that as an issue just direct contact with the ice water will cool them down faster and help set the casing better. So, maybe that was part of it, though it doesn’t seem likely. If you had some fat on the outside of the casings you almost assuredly had some in between the casing and the meat, so that is more likely the culprit. Next time you make them add a Binder if you aren’t already and mix until everything is really super sticky. Also, try taking them out of the bag and putting them right in the icewater. Parksider will say (and he is correct on this) that you don’t need to put the sticks ina bag for the cooking process as long as you aren’t using a sous vide circulator that draws water in and then shoots hotter water back out.
• H

  encapsulated citric acid
  • happyfuk  

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  alanburkholder is correct ECA does not replace sure cure. I am going to make an update to the product page to make this clear.
• D

  Forgot to add cure to Summer Sausage
  • DeerSlayer  

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  DeerSlayer I have some old Mennonite recipes -70 plus years old) that required the meat to be stuffed in homemade muslin jockers. After stuffing the jockers were fermented and subsequently cured after the fact . But it sounds like you have already cooked these.
• R

  cure
  • ruppy41  

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  ruppy41 Sorry, we are getting ready for pheasant fest so no one saw this but there isn’t really a difference. Speed cure is nitrites, it is the same thing as sure cure, pink salts, cure #1, prague powder, etc. Now, if by cure you mean what is in like bacon cure then it is a little different as that cure comes mixed with salt and seasonings for a ham or bacon or whatever. But Speed Cure is just Sure Cure. I THINK it is called speed cure because it is just nitrite and not nitrates. It being called speed cure would make some sense because nitrate has to break down to nitrite before it can break down to nitric oxide and provide any curing properties.
• D

  Collagen casings falling apart in smoker
  • dank87  

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  Thanks fellas. I’ll report back soon
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  Apple cider vinegar
  • s.a.m  

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  craigrice thanks again for the response, I learned today! With out having a problem with my sticks!!
• N

  Oh crap... I forgot cold phosphate!
  • Njlungbuster  

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  Right on! Thanks Jonathon
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  Bacon help
  • paxras  

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  Jonathon For Sure! I just finished up 30lbs using your dry rub and bacon booster and it turned out GREAT! Thanks for all the help and the truly awesome website!
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  Smoke schedule
  • twilliams  

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  twilliams what AdamCA said is correct, the change from 5-4 hours especially with something like sticks will make a negligible difference
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  Making Sausage/jerky for someone on Chemo.
  • Mulberrylane  

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  Thank you all for all the wonderful responses.
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  Seasoning bag not sealed
  • twilliams  

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  Jonathon use a piece of fresh fruit but do not leave it for more than a day or so or the fruit will start to spoil
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  Sure cure
  • blackjac  

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  Jonathon no prob bud
• A

  Waltons Shipping Policy
  • akdave  

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  akdave I’ve got a friend in Anchorage who did the same thing after retirement from the Army. He catches a military hop to Travis a couple times a year to come down to Nor Cal & visit friends & family.
• D

  1st time Smoking Snack Sticks
  • Dawson Coates  

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  Dawson Coates Cooking snack sticks kicked my butt for years… the only way I will finish cooking snack sticks is in a water bath now. Cuts down the total cook time in half and retains all of the moisture. I’ve been using roasters and warming the water temp to 165. Load the snack sticks in the water, the water temp will dip to about 150, once the water temp is back up to 160 start checking the internal temp of the sticks until they hit 160. This process take about 30 minutes. Just make sure you get your water up to temp and very stable ahead of time. You can make the sticks fat out much faster if you are not carefully monitoring the water temp.
• F

  7lb Stuffer Hard to Turn
  • farmwife  

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  farmwife It’s the 19mm casings…those aren’t super easy with any stuffer.
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  Smoked meat stabilizer
  • iowa arborist  

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  Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock
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  smoked
  • tarp  

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  Re: Smoked meat stabilizer I beleive that’s right , you don’t hold over night though. You got to go to the smoker right away.
• S

  Deer bologna
  • Sydik Farms  

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  Sydik Farms Sorry, yes that’s what I meant about meat block, what meat and at what quantity. 2-1 ratio of deer to pork shoulder is going to give you a pretty lean Summer Sausage, I’d recommend either 25% (or so) straight pork fat or go with a 50/50 mix of venison to untrimmed pork butts/shoulder. It’s almost impossible to get too much protein extraction when mixing by hand. For summer sausage I would recommend grinding once through the larger plate (3/8" or so) and then through a 1/8" plate to finish. Not sure how cold the water was but Ice water is what you are wanting. I always use ice and water in about equal parts. But none of those really would have been the cause of a pale pink color. In all likelihood it is that it never got to “bloom” for about an hour. We touch on it in this Video/Article but for color setting you want to let it sit out for at least an hour to “bloom” https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing. So, I would say yes, they are safe to eat, but if it were me I would make sure to consume a small amount first and wait 24 hours to see if there are any ill effects before feeding others
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  Sure cure hold time?
  • Jeff Knott  

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  Jeff Knott 12 hours is best but if you can only make 8 work then you should be ok! Sorry for the long response time, its been a weird weekend/holiday and I haven’t been around my computer until just now!
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  Seasoning calculator
  • outlaw179  

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  AdamCA thanks that was it ! I had a Brain fart !
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  Kailbasa HELP
  • lingr3  

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  Jonathon, Thanks for the assistance. I smoked the Kailbasas last night and they turned out perfect. Nice texture and taste. They were a little fragile in the edible casings and some of them broke when I took them out of the smoker, but I will have to cut them when I vacuum seal them anyway, so no issues there. I will past pics of the finished product soon. Thanks again
• G

  Ham brining time
  • GLwempren  

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  GLwempren If you are using sodium erythorbate then you do not need to hold for more than overnight. Even that is really just so the cure and seasoning can equalize within the meat. So, if you are using sodium erythorbate then just inject and hold overnight, if you are not using sodium erythorbate then inject and hold for 2-3 days (though as little as 24 hours would be okay but not recommended) and if you are just brining (no injection) hold for 5-7 days.
• M

  Help
  • MAStahl  

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  https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart 1/4 tsp or .04 oz of sure cure (pink cure) per lb of meat.
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  Meat stuffer issues meat exploding out of canister
  • Chicovt  

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  blackbetty61 your problem can be several things, bad gasket on stuffer, sausage mix too dry, we had problems with this one time, added a little more water to the mix and it worked wonderful, and stuffing very small snack sticks causes extra pressure on the stuffer. Dave
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  I need a good recipe(TOTAL) for making snack sticks (smoked) with Willies Seasoning. Any GREAT recipes out there?
  • btrebble  

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  I second Jonathon’s advice. Willie’s is a great taste by itself, and how to is right here. I like to do a 50/50 Beef/Pork Shoulder mix. Course grind, mix in the Willie’s, Refrigerate over night. (Gives the cure time to cure.) Then regrind with a 3/16" plate. Refrigerate for a couple hours to rechill. Then put the batch in my 5 pound stuffer and make rope. At that point, into the smoker to smoke and bake to 165° IT. Ice water bath. Then whack into ~8" sticks and package in 5’s. I like 17 mm collagen casing for mine. Gives it a “snap”. I use Apple Wood as my smoke. I typically eat a package of 5. That’s why I like 5’s. If I did 10’s, or 20’s, I’d likely eat them all. And since I share, my dog would get to danged full. Jonathon, could you please give him the link to the reducing page for lesser than 25 pounds of meat? Thanks! (I’m off to go drag a trailer around in L.A. traffic.)
• R

  roast beef
  • ruppy41  

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  ruppy41 Sorry for the delay as I didn’t bring my computer home with me last night! You can use smoke IF YOU WANT but you do not need to. Here is a good cook schedule, if you want to add smoke do it after the 1st phase https://meatgistics.waltonsinc.com/topic/602/how-to-make-homemade-roast-beef
• N

  How much Jalapeno flakes to use
  • North  

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  Jonathon I have used beer with the jalapeno for some burgers! I posted about it previously on the Keto bun thread. Jalapeno High Temp Cheddar patty, pulled pork and french fried jalapeno with horseradish aioli.
• D

  Reuben Brat Question
  • dbueling  

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  dbueling That’s great to hear! I generally go by eye on additions like caraway. I’ve got some Reuben brats stashed away in the freezer. I think I’ll have to pull some out this week. I just love them with copious amounts of horseradish or hot mustard.
• 1

  Encapsulated Citric Acid
  • 1GRINDER  

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  1GRINDER Good use of the urgent category! Good luck, and please let us know how it comes out!
• E

  Need a seasoning mix for an authentic spicy Anduie Sausage
  • EricP  

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  EricP Are you using a specific scratch-made recipe or a spice blend from Walton’s? In either case you should be able to tone down the spice without too much trouble. You might try adding a bit more meat to the same amount of seasoning you used on the previous batch. For example: If making a 10 lb batch try adding an additional pound or two of meat to reduce the heat by 10-20%.
• A

  Sure Cure packet
  • aholz11  

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  I found the packet that must have been sent. I was thinking it would be a packet in the kielbasa seasoning kinda like ramen noodles. Ha.
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  Lebanon Bologna
  • rayscheese  

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• R

  kielbasa
  • ruppy41  

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  ruppy41 Sorry about the delay on an urgent post, I was making a 100 lb of snack sticks all day yesterday. You should not have any problems, its not ideal but it shouldn’t cause any issues that you will notice.
• C

  no fat added to deer snack sticks
  • cariboogold  

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  OK thanks Austin. I will take that advice and get creative with it. Possibly grind it up into a hash for pizza topping or even in tacos. I’ll see Thanks guys
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  Moisture under casing
  • brass_and_bacon  

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  Jonathon yes sir, that’s what I have determined. Very upset the cure didn’t come as described. From what I’ve read, with the sodium erythorbate, it will need to be stored frozen or eaten soon if refrigerated, much like a hot dog. Bummer. Thanks for the speedy reply. Wish I had discovered this site days ago.
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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!
• D

  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.
• M

  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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  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!
• T

  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.