Besides Willies, which I really like, what are some of your favorite snack stick flavors that Waltons stocks?
Bought a few cases of pork butts and chuck rolls. I normally just freeze the whole clods. Then, defrost as needed. thought about cleanup, so why not grind everything and pac in 5lbs vac… defrost as needed. Looking for opinions. … . Don’t think there is a wrong answer to this : Grind & freeze, or freeze, thaw & grind for sausage
Has anybody made summer sausage with just ground beef? I was thinking of using the big 10 lb 80/20 or 73/27 chubs you can buy at Sam’s or Costco. I really want to make some Willies summer sausage with some jalapeño flakes and pepper cheese! Do you think this meat block would be fine or should I mix in some pork butt?
How are you fellas keeping your sticks and summer sausage from getting soggy when you Sous Vide them without bagging? I have did 2 batches of summer sausage a while back and they were watery tasting and very bland. Like the water washed all the tase out. I did another batch and bagged them and they were great.
I did a batch of snack sticks last night. I was going to bag them but decided to give them a try un-bagged. They to came out watery tasting and very bland. The casing still snaps when you bite into it but they are not firm at all. If you hold a 8” stick strait up, it bends almost 90 degrees. I took a couple of them and threw on the Traeger for about 30 minutes and they dried up well and the taste was back. I suspect I will have to “dry” that batch on the Traeger to salvage them.
I just can’t figure out how you guys are making it work.
Hey guys! I believe this is the first time I have posted. I made 27 pounds of venison hot dogs this past weekend and am not pleased with the result. I’m sure you guys will be able to tell me what went wrong, so here is what I did.
I followed the Bearded Butchers recipe from YouTube. I used 22 (due to the amount in the bags selected) pounds of clean venison and 5 pounds of pork fat. I mixed in 12 ounces of Bearded Butchers Original Seasoning, 4 ounces of Hickory Smoke powder, 4 ounces of minced garlic directly to the meat prior to the first grind. Ground it a total of 5 times through my Waltons #32: first time through 3/8" plate, 2nd - 5th through 1/8" plate. I added 2.5 pounds of ice in the mix for grind #5. Grinder handled it awesome. Moved it to the 50# mixer attached to the #32 grinder. Added 1 ounce of sure cure (Waltons) and 16 ounces of water. Mixed it for 4 minutes, added another 16 ounces of water, mixed for additional 4 minutes (total 8 minutes of mixing). Loaded up the Waltons 11 pound stuffer and stuffed Waltons cellose 26mm hot dog casings. European -style linked. Refrigerated for about 20 hours. Cooking was done with the Traeger Ironwood 885. First 2 hours at 165 degrees. Then, 1 hour at 185, then turned it up to 205 and cooked to internal temperature of 165. Pull them out at 165, placed them immediately into an ice bath for 1 hour. Pulled them out and dried them off.
The issue is… it looks like most of the fat came to the outside of the meat and the dogs seem kind of dry (even though you can see the meat is moist) and the texture is grainy.
Where did I go wrong and what is the solution?
Thanks in advance.
Okay, so the jalapeño mango jerky seasoning arrived and I had been wanting to do a batch of jerky in our camp chef vertical XXL smoker, so kill two birds with one stone!
First, couple things on the jerky ( will talk about this on l8vestream too) seasoning;
Very powdery, don’t open in a breezy location or you’ll be.coughing like crazy
Really really good seasoning for heat and sweet
Really expensive.jerky seasoning!
Next couple notes on vertical XXL. I am going to.have to.do.more testing on jerky in the XXL but I think the back of the unit retaina far more heat than the middle and front. Look at the color of the jerky that was in the back (2nd pic) it is very dark and pretty brittle co.pared to everything else. So if you use a XXL to do.jerky be mindful not to cram the back of the screen. Images uploading in a second.
I am planning on trying a bowl cutter for the 1st time to make snack sticks this weekend. I am using a prepackaged seasoning mix, so the salt is already mixed in. From what i understand, Ideally the salt should be added separately to the lean meat at the beginning of the process to aid in protein extraction. The seasoning mix is then added towards the end of the process. I am wondering if adding sure gel binder at the beginning will accomplish the same thing as salt will.
There are lots of discussion threads about additives like binders and cure accelerators, and preservatives that people are putting in with their sausage recipes.
A question I have for Jonathon and Austin: is there a way to know what kind of additives (those other than the flavorings) that are included in the pre-blended seasoning packs from Excaliber or other seasoning vendors?
Are there any legal labeling requirements on the non-flavoring ingredients in seasoning packs?
This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
The sausage recipes listing by-country is extensive.
After making the Walton’s Cotto Salami and H Summer Sausage, my Hungarian in-laws are sure that I can reproduce their favorite Hungarian Szegedi.
I am planning on using the Summer Sausage smoking and cooking method (final cook to 160 F).
So far my recipe is:
25 lb. meat block
1 cup Kosher salt
1/3 cup sugar
3/4 cup minced garlic
2/3 cup black pepper
4 1/4 cup sweet paprika
1/3 cup hot paprika
1 1/2 quart water
1 oz. package Sure Cure
My questions are:
Is there enough salt in the recipe to be safe?
Is the 1 oz. Sure Cure the right amount?
Should I use carrot fiber?
Should I use the Encapsulated Citric Acid?
Is there a Walton’s spice unit that I could start with and just add the paprika? Maybe the mild W Summer?
Your input would be greatly appreciated
I have some experience with summer sausage, but I’ve never made snack sticks. A buddy who is brand new to smoking has asked me to teach him how to turn a bunch of his venison into snack sticks. I plan to use Sure-Gel, ECA and high-temp cheese.
Going through the Meatgistics videos I see two fairly different sets of time/temp instruction. I’m running an electric smoker controlled by an Auber PID, so I have no problem doing either but hoped for some clarification on which is best.
Drying (dampers full open, no smoke, no humidity):120°F for 10 minutes 130°F for 30 minutes
Smoking (dampers 1/3 open, add humidity, apply smoke)130°F for 1 hour 150°F for 1 hour 160°F for 1 hour
Finishing (dampers closed unless needed for combustion, add humidity, no smoke)180°F until meat = 160°F
Drying (dampers full open, no smoke, no humidity):125°F for 1 hour
Smoking (dampers 1/3 open, add humidity, apply smoke)140°F for 1 hour 155°F for 2 hours
Finishing (dampers closed unless needed for combustion, add humidity, no smoke)undefined175°F until meat = 160°F
Then both had an ice bath and dried at room temp for an hour.
It seems like the first one takes the ECA through its transition phase a little slower, and that it finishes the sausage a little more aggressively. I’ve seen another recipe that wants the finishing step at 170°F, which eases the sticks up to 160 more slowly.
I have no idea what the impact of these slight differences (if any) might be. Since this will be my first batch and it’s someone else’s meat I hope to learn through others before I learn from experience.
I have someone that is asking a question that i am not 100% positive on. He made some venison brats with cure #1 in it, someone else recommended just cold smoking. I believe that with the cure #1 in it it needs to go through the thermal process during smoking. Am i correct or does it not matter as long as it is cooked to temperature at time of cooking on the grill, stove or oven?
The first time I used the 40mm x 18” ring bologna casings, I read the directions and it says to soak for 15 minutes in a 15% salt solution, at 15 degrees Celsius. I did this for several batches and I’ve always wondered why?
Today I was looking at the casings on the website and it says to soak in Luke warm water for 10 minutes. Now I’m really wondering which is better and why?041487D9-90CD-4752-B315-094177AD3D64.jpeg D439DC6D-CBDA-474F-8383-2EA922590EED.jpeg
Thinking of doing some snack sticks with some wild leeks or ramps(depending on where you live). Plan on using a milder stick mix to bring out the flavor of the leeks, along some ht cheddar. My question is, should I dehydrate the leeks and grind them up or just grind them raw? Anyone out there try this before?
So I’m getting ready to make some venison ring bologna. In the past I have had problems with the casing sticking to the meat. Also the seasoning I have used tends to be to spicy for a lot of people that like ring bologna. So I’m looking for your best seasoning you think will work and the best casing you have for making ring bologna. Note I don’t have any problems with meat sticking when I do my summer sausage.
Going to break in the buffalo (bambi) chopper this weekend. I’m thinking, grind block thru 3/16 plate, add to bambi chopper, add seasoning, binder,cure, hickory powder, and pellet ice. Chop till I get protein extraction. Transfer to stuffer and put in 4" casing. Thermal processing will be sous vide.
Sound like a plan???