I love hatch chili season, I feel sorry for the people who cant enjoy them fresh from the grocery store.
Started EQ method cure on this 10lb-ish belly on 7/1 and pulled out out and rinsed last night. Let it rest open in fridge to form pellicle and just put it into my PK 100. Smokehouse plan is following schedule using cherry (or apple, not 100% certain yet):120F - 1 hour (no smoke) - vents 100% open 120F - 1 hour (smoke) - vents 20% open for rest 135F - 1 hour (smoke) 150F - 1 hour (smoke) 165F - 1 hour (no smoke) 180F till IT is 138F
For those familiar with this sausage, who can recommend a seasoning that comes close to the flavor profile of Trader Joe’s Uncured Bavarian Bratwurst?
To me, this sausage comes close to the quintessential Bavarian brat I remember from Germany, I and would like to try and make something close.
Blue Ribbon has some of the aromatics like nutmeg, but also looking for a seasoning with marjoram, black pepper, mace, ginger, coriander, cardamom, pimiento.
I have been doing jerky for years but see I might have been doing it wrong. I season and cure. Let it sit for 12 hours. I then put in my dehydrator or smoker . My dehydrator I do it at 160 and if I put on smoker between 170 and 180. I see a lot about heating it up first to internal temp of 160 then dehydrate do to bacteria. I guess my question is how everyone else does it and most of the time i start out snack sticks at 140 and ramp up gradually to 170 for an internal temp of 160. Am I at risk with bacteria doing that as well? I want to make a safe product but also a tasty product as I’ve heard heat/boiling jerky before hand looks and taste different.
Not sure if this is the right place for this but I’ll give it a go. I’m in the market for a new meat slicer and am trying to decide between the new Walton’s 10 and 12 inch. My typical MO is to go for the biggest and don’t look back, however that’s a BIG machine. I make a lot of bacon and want something that can slice a bacon without having to cut the belly in half. Is the 10 capable of this or will I have to go with the 12?
Stocked up a bit when butts were on sale for $1.49/lb which is cheapest I’ve seen in some time. Made 25lb of Jalapeno Cheddar Brats earlier this week and today did 25lb batch of Signature Smoked Kielbasa with the rest of it.
Just upgraded my LEM #8 to a LEM #22 so got to use it for the first time. Made my batch seem small with how fast it tore through it. Used a 10mm plate and then reground maybe 1/3 of it back through the 10mm plate. Stuffed into 42-45mm hog casings. Shooting for a chunkier texture.
Any advice on smoking them tomorrow? Plan to hang and dry at room temp with a fan for an hour or so before starting. Then figured 120F for 1 hours, 135F for 1.5 hours with smoke (and water pan), 155F for an hour, 165F for an hour, then 175F till done? Am using my PK100 but pretty new to smoking sausage.
Also, I turned them all into rings by basically stuffing till 17" (can see my green tape on counter to measure) then extending some extra casing before starting the next one. Then cut to separate them. give a few twists, then tie both ends of casings together to form ring. Is the an easier way?
Also a bonus pic as I bought three 2-packs of butts to cover my two batches. Deboned and cut into chunks last night to prep for today and one weighted in at 11lb7oz after deboning. So I had an entire butt left-over. Fired up my smoker and did an overnight cook on it for pulled pork.
I am talking about cleaning and sanitation. (Yawn). Before you fall asleep or move on, here is why I am kind of OCD about cleaning. I spent a few years working Summers in the family sausage business. Cleaning and sanitation is HUGE, and literally can mean the difference between staying open or being shut down at an inspected commercial processing plant.
For most home processors, keeping our equipment and work space clean is about improving flavor, quality, and shelf life of the products you make. It also is about food safety, and making products that don’t have dangerous food-borne pathogens that could make you or others sick. Just because you cooked a product up to 160 degrees, does not mean it can’t make someone sick. Last of all, clean and well maintained equipment just works better.
When you think about cleaning work surfaces, start to think about anything that could directly or indirectly make contact with the meat. That includes your hands, by the way.
Anyone who has made sausage has probably observed how dried emulsified meat is like glue and is a real pain to get off of equipment. If you are working alone, do yourself a favor and as soon as you are finished with a piece of equipment, or a processing tub, rinse off the big chunks with the hottest water you have. Hot water is one of the best things I have found that can melt the fat and loosen the protein from surfaces. If the water is too hot for your hands, wear disposable rubber gloves.
Once you have the chunks off, you can go back later when you are all finished and scrub the rest off with a soap, hot water, and minimal effort to finish the clean up. Once the heavy gunk has dried on, it is much more difficult to remove.
Another thing that simplifies clean up is to use a plastic scraper to remove all the excess meat off of equipment before wash down. This does a couple of things: It reduces the amount of cleaners required and keeps the meat out of your sink or wash basin. In general, meat and fat in your drains is going to lead to problems sooner or later
If you are working with helpers, it can greatly simplify cleaning if someone can start washing down a piece of equipment as soon as you are done using it for the day. This allows the clean up to start before any meat residue begins to dry and reduces the time and effort involved. Depending on your processing area, you probably can use the space created by cleaning up and putting away dirty equipment sooner rather than later.
My favorite cleaner is a strong alkaline cleaner called Greased Lightening and it cuts fat and even smoke house/grill residue better than most other normal house-hold cleaners.
After you get everything cleaned up and dried, figure out a storage system that keeps it clean till the next time you use it. Equipment stored out in the open on the shelf in the garage or basement is going to accumulate dirt and grunge. Store your clean equipment in a tote with a lid or cover it with plastic film till you are ready to use it again.
Kind of just scratching the surface here. There have been whole books written on the topic of cleaning and sanitation. Would be interested to hear some of your own cleaning tricks.
Photo of my small removable equipment parts after wash down. The big stationary items have to be washed down on the carts and tables they operate on.
Butts were on sale for $1.49/lb so grabbed enough to make two 25lb batches. Planned to do one today and another at end of week. After long weekend I figured I’d do myself a favor do some fresh brats and save the smoked batch for next.
This is 25lb of the Walton/Excalibur Jalapeño Brat seasoning with 2.5lb hi-temp cheddar:
I was surprised by how vegetal this seasoning is. It basically sucked up 4 cups of ice water during my ore-mix. Smells fantastic and will grill up the stuffer tube bonus later this eve for dinner.
Going to try pre-tubed casings for my next sausage batch, sometimes a small batch around 5 lbs.
Looks like you have to load the whole tube unto the stuffer tube
Am I correct that I can salt pack any left over casing and use like a bulk casing the next time?
Since it would be a single strand I wouldn’t have to bother with tangles
So, on waltonsinc.com/live yesterday we pulled the first Duck Breast Proscuitto from our drying cabinet. Now, the drying cabinet did NOT have humidity controls for this experiment as we realize most of you won’t have a way to do this at home. We did a mix of seasoning and salt and then covered it, top, bottom and all around the breast for 24 hours. Then we rinsed it thoroughly, dusted it with some pepper, wrapped it in Collagen Sheets and then hung it in our cabinet at 12° C (53.6°F) for 7 days. Pulled it, unwrapped it and then tried a small amount. We were fairly sure it was going to be good, it had lost over 30% of it’s pre-hanging weight and we were very careful with sterilization of the processing area.
I am happy to report I feel fine today, happier than usual actually cause I know I have some Duck Breast Proscuitto to play with today! We will eventually do a full video on this with some different seasoning options and will review which one works out the best. We will keep everyone posted!
Well, my new PK100 should arrive in a few days. I have 25lb of boneless butts ($2.99/lb at Costco now vs usually $1.99/lb - ouch) in the fridge ready to make a batch of cured/smoked hot links with cheese (probably hot pepper, but also have swiss and cheddar if anyone has input on a better choice).
To make my first smoke easier, I wanted to see how those of you that have a PK100 set it up:
Should I use 1/2" or 3/4" hardwood dowels?
How many dowel rods should I plan on making?
When stuffing should I shoot for a specific length and tie into a loop to hang (or not tie and have ends at bottom)?
Do I just stuff a long single length of sausage and loop numerous times around each rod?
Should I do one level or two of hanging sausage (imagine length will play a part here)?
Assume I rotate rods at least once during cook (front to back and flip left to right)?
How close to the bottom of smoker is useable? What is a good clearance from drip tray/diffuser to prevent over-cooking?
Any other “new user tips” to help with learning curve?
Been awhile since I’ve been on here. Life, Covid, has gotten in the way. Just wanted to say that the Dixie Style Pork Sausage Seasoning make a great flavored Pork/Venison breakfast sausage.
Just don’t forget to mix accordingly. I package pork butt ground in 1lb bags and all my ground venison in 1lb bags to mix when I want to make whatever. I pulled 1 each.
And promptly forgot to add enough seasoning for 2 pounds! Needless to say I mixed in more this morning!
Beautiful day to stay inside here in Chicagoland as we are getting DUMPED on with rain.
Did 25lbs of pork Hot Links and added high-temp Swiss cheese. Decided to try a 3mm plate grind vs my usual coarser preference. I am still only grinding once as I fear a 2nd grind on my LEM #8 would suck and I’ve been pretty happy with the single grind product.
I added cure so plan to break in my new PK100 smoker with them tomorrow.
This last weekend I made 10 lbs. of snack sticks using both of my Masterbuilt 40 electric smokers. My snack sticks went into a stall and took over 13 hours to get up to 160 internal temp. So I am looking a getting a Sous Vide and trying to speed up the process. I have been reading and if I vacuum seal my sticks when I put them in the Sous Vide how will I know when the I.T. is over 160? If I don’t vacuum seal, will that hurt the taste or the texture of the final product? What would be the recommended wattage? I have seen both 750 and 1000 watts. Thanks in advance for helping an old man understand!
Does anyone know how to make pork sausage for pizza that is similar in size to what is on frozen/commercial pizzas? Homemade pizza sausage tends to have almost a crumbly texture. I prefer pizza sausage to be a bit more chunkier and in larger pieces. One thought i had to make larger/coarser pieces is to grind the pork once or twice with a large 3/8 plate.
Rookie processor here and finally joining the fold. I was lucky enough to tag a couple blackbears a few weeks ago and i turned a healthy portion into summer sausage and sticks. I have had success with venison in the past doing both these items but this batch has proven difficult.
19lbs bear meat
6 lbs pork fat (too much fat the problem??)
Mixed with 1oz sure cure and walton seasoning
Thermal processing has been done at 150- 2 hours - 160 until IT is at 160 in a Pellet grill
It just seems to fat out/be a greasy mess and visually the SS looks terrible. It tastes decent and is certainly not dry. peeling the case away typically leaves some meat left on it.
I used my oven on the last set of snack sticks and they visually look better. May try that on the SS for this last batch.
Anyway open to thoughts/ideas. ![0_1624400492552_20210622_171049.jpg](Uploading 100%)