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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  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.)
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  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
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  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.
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  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.
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  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!
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  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%.
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  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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  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.
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  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!
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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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  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.