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Recent Posts

  • @pinkfreud What collagen casings are you using, fresh, smoked or clear? How are you smoking it, are you hanging it or are you putting it on a smoke screen? Where are you getting your collagen from, different manufacturers have different quality product!

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  • P

    I have been trying to use collagen casings for my Brats in our meat department. I can’t get them tender enough and it may be that I am not smoking them correctly. I have been using the same process that I did when I used Natural Casings. Stage 1 : low heat with fan for 30 min damper open. Stage 2 : Smoke at Medium heat for a hour and a half, RH 50%. Stage 3 : Steam to core temp of 160 degrees damper closed. RH at 85 %. Stage 4: Shower to temp of 70.
    Any changes I can make to get a more tender casing?

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  • D

    After Googling the word Pink Slime this is two articles I found .

    1.Pink slime
    Food
    "Pink slime" is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting paste is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture approved the product for limited human consumption. Lean finely textured beef" (LFTB prepared using ammonia gas is banned for human consumption in the European Union.

    2.“Pink slime” (ammoniated boneless lean beef trimmings) is the nickname earned by a formerly inedible byproduct of the beef industry. Once used in pet food, it’s now a cheap additive in ground beef. Pink Slime is an additive that the federal government has approved to be mixed in with ground beef.

    Please, please GRIND YOUR OWN the United States Department of Agriculture ( USDA ) does not seem to care what the general public eats.

    0_1536968893279_3be659fa-85c1-4df9-b3fc-7a0f5cf1c5b6-image.png

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  • L

    Hello all,

    I am hoping someone can help me out. I acquired a Gander Mountain meat grinder. There are 2 bolts on top, one is an oil stopper. I remove that bolt, look inside the grinder and see oil, when running the oil level goes down when stopped comes back up.

    Does anyone know what oil to use and how much?

    Thank you for any advice

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  • @jf549 Thanks for the clarification! I don’t think it would have ruined it had you cold smoked it for 6 hours, I just wouldn’t have recommended it!

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  • J

    My fault, I followed the schedule 120 for thirty minutes, and bump up 10 degrees every thirty till 170, just took sausage a long time to get to temp, ran out of patience and put in oven after 5 plus hours in smoker

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