Meat Processing
-
This topic is deleted!
• Brian Schneider
-
Has anyone tried smoking snack sticks and then finishing in sous vide?
-
Was thinking about making spicy pickle snack sticks, any direction was going to do 50/50 pork but and venison and add some jalapeños and habaneros from the garden maybe add some minced garlic any direction from anyone who has used this seasoning I really like spicy
-
Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance
-
Made my first snack sticks this past weekend. I just bought some 80/20 about 3 1/2 lbs of hamburger. Used w pepperoni seasoning, ECA, carrot binder, sure cure and about 8 ounces of water. I had troubles with my wireless thermometer so I had to keep poking at the sticks to find out what temperature they were at and every time I did a lot of water squirted out. I am thinking that is not good. And just one more thing is it normal to have a lot of fat on the outside of the casing when down? -
I did my first batch of snack sticks and followed the Walton’s video tutorial to the letter. Mix was 25 pounds of 50/50 beef and pork with added pork fat to compensate for removing the beef fat, citric acid and sure gel added. I also added two quarts of water per the video directions to help in the stuffing. Here’s my question; the thermo process took seventeen hours to reach temp. Is that due the extra water added or is it somewhat normal to take that long to reach 160 degrees? More info that could play a part in this situation; 1-Used a PK100 for the first time and the outside temp was in the twenties, the PK100 never reached the temps as outlined in the cook temp schedule. 125/140/155/175. That’s even after setting the unit to 1250 watts. I will address this with the manufacture. 2-Used a water bowl with sponges added for absorption. 3-When set to the final temp of 175 the PK100 could only reach 150 degrees using the 1250 watt setting so after seven hours removed and finished in the oven for ten more hours. My thoughts are the temps were too low in the beginning to aid in the drying process and adding so much extra water just made it a longer cooking process. Do you agree or is there something else I need to consider? Thank you.
-
Are there any seasonings you have listed that could not or should not be used for snack sticks? I only make snack sticks and bacon. I have had great success with both using your products. I am putting together another order and only want to be choosing from flavors that will work for snack sticks. Here is lebanon bologna! Awesome!
-
Been doing a lot of research and watching videos and it seems you can make snack sticks with or without the sure gel binder and the encapsulated citric acid but they are preferred. My question is are there directions that come with each seasoning to tell you how much of each of the binder and acid to use? I figured starting out, I would make small 1 pound batches so in case things go wrong, I don’t waste much. I’m sure there is a post or video here I missed about this but any help would be appreciated!
-
I’m interested in the Z-Linker Cub Sausage Linker and I have a few questions about it. Are the links twisted and cut or just cut? One of our sausages are pretty long (12in) would that be possible? Maybe using the 6in and remove every other blade? Thank you -
Hey guys so I’m having a really hard time trying to find pork fat local to me. Every butcher I’ve gone to says they don’t have any for me to buy. I’ve gotten excuse after excuse as to why and they all say “just use beef fat” Now will this really make that big of a difference? I’m making some breakfast sausage today and have enough pork fat on the picnic but when I’m making other items I’m not sure if this will taste different. Any input? I really wish I had lamb fat available to mix with my pheasant but that’s even further out of the question lol -
I’m planning on processing some bear meat and any recipes would be great!! I have about 15lbs. And was thinking either smoked sausage or summer sausage!! Any ideas and recommendations would be great… I also have a bunch of venison meat if that helps?? Thanks -
Been processing my own venison for a few years now and really enjoy it. New member here but I’ve been perusing quite a bit of helpful information on here. Nonetheless, we typically make hamburger meat, sausage, jerky, and snack sticks. Snack sticks are my fav taste by far but they always kick my butt during the stuffing process. I’ve always had trouble getting them to stuff very easily. Over the last couple years I’ve learned to add more water, don’t add cure the night before stuffing, etc. but I’m still struggling. This year I had hell again. We have two stuffers, one old cast iron stuffer that says 8 qt but built like a tank and a cheaper 5# bought from academy a couple years ago. Used 19mm casing but had two problems, cast iron stuffer was way too hard to crank no matter how much water I added, and the cheap one is cheap foreign made junk. Started blowing seals, stripping metal gears, among other things. Not fun. Only ideas of potential causes is that the diameter of the cast iron might be too large and maybe a taller/skinnier well built stuffer would help? Also concerned about the stuffing tube I use for the cast iron because it doesn’t taper down in size near the throat, it’s just a straight opening all the way to the collar. Are these crazy ideas? I really didn’t want to buy another stuffer if there was a way to utilize the cast iron built like a tank. But I’m out of ideas…
-
I just made my first bratwurst using 32mm fresh collagen casings. In all went well only had 2 blow outs ,but I couldn’t keep them twisted, then when I cut the twists the ends opened up. Then when I grilled my brats burst open. Please help I don’t understand why
-
Has any body ever made jerky out of hole mussel meat or ground pork I have a daughter-in-law that does not eat red meat so I would like to make some jerky for her
-
as i understand it encapsulated citric acid can not sit over night. so i could grind, season, and mix the first day then add the eca mix, and stuff, the next day and smoke it ? never used it before but do want to try it. just want to be sure how to go about it. i work alone so all in one day aint gonna happen. thanks in advance for any info…opa
-
I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?
-
Hello I smoked up a couple of hams after slicing them and freeze the when I thawed them out I notice gray spot. The where injected with brine at a 10% pump and soaked for 5 days.
-
Has anybody ever cured a deer ham? seen a local deer processing company advertising and would like to give it a try. Thought about using the country brown sugar cure. Any input is appreciated. -
Looking for tips and guidance on making boudin. I am going to be utilized skinless duck (so no fat from that protein) and most likely chicken livers. What percentage of fat should I use? I will be using pork backfat. It looks like the Excaliber Boudin seasoning is well liked, but do I season the meat with it prior to cooking, or in the final step when mixing all of the rice and meats/veggies together? Is there a breakdown of the seasoning somewhere on the website? I would like to see how much salt is contained in the seasoning pack.
-
In the market for a slicer and came across the Walton’s slicers. Debating between these two sizes but it may come down to the storage space I have available. Can someone tell me the outside dimensions of the 10" & 12" slicers? Did not see that info anywhere on the site. Thank you in advance!
-
Austin, Happy New Year! You’ve done a good job with Walton’s on-line presence and Meatgistics site. I thought I’d send you a Resolution for the New Year: If you read through all the threads that complain about inconsistent results I believe you will conclude, as I have, that Walton’s is failing when it comes to clear, accurate, instructions for the use of its seasonings, additives and cures. Each product should be labeled telling the user the amount to use in cups, tablespoons and teaspoons; not X.XXX ounces or XXX grams per XXX pounds of meat. Give us the amounts for 5 lbs, 10 lbs, and 25 pounds of meat. And give us the amounts in a standardized, easy, format for every seasoning, additive, or cure you sell. I know you have a “Conversion Chart” that purports to scale down the amounts of seasoning, additive or cure from a 25 lb. meat block to smaller amounts to use for less meat, but your chart is f’d up. Each time I have tried to download or copy it, it has failed to come through as a readable document. Don’t you guys have Excel spreadsheets or Word tables? Have you heard of PDF? It would also help us folks out here in smokerland, if you gave better descriptions of each seasoning, additive, or cure. How, exactly, is this stuff used? When starting in this activity of processing meat into sausage or cured products it’s [censored] confusing trying to figure out which binder, enhancer, cure or seasoning to use. Doing it wrong and be expensive and unsafe. Most of us don’t have the luxury of making batch after batch of something, changing one element at a time trying to get the recipe right. I’m afraid, as loyal as I am to Waltons, if you can’t get this fixed I’ll be looking elsewhere for my seasonings, additives and cures. I hope you guys put some effort into fixing this as a priority in the new year. Best, G
Suggested Topics
Sponsored By:
Visit waltonsinc.com to find everything for meat processing.
Walton's - Everything But The Meat!
