Meat Processing
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Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!! -
I am wondering if anyone knows if the Willie’s snack stick seasoning has the same flavor when ordering from Walton’s or someplace else like PS Seasonings. I have an order ready for Walton’s and want to include the Willie’s on this order but I want to make sure it’s the same as I got from PS Seasonings in the past.
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Suggested casing sizes for bologna,landjaegers,brats, and snack sticks for the beginner . Thank you.
Iam a beginner sausage maker and Iam confused o what size casing to use for bologna, ladjaegers, brats, and snack sticks . I would like to use natural casings but Iam open to suggestions . Thank you for any help given . -
Last week I bought a cabelas carnivore #22 1hp grinder to replace my old hillbilly belt pulley model. Reason I bought it instead of the Walton is I really want a reverse feature when I add a mixer to it. Now to the problem… cabelas is out of stock Everywhere. Rumor has it that they are yet again changing suppliers/manufacturers of the mixer. They are currently made/imported? By blue sky here in Ohio. I have emailed them with no reply. Does anyone know if another manufacturer has a compatible mixer? The shaft is 3/4” 6 spline I’m jonesin for a batch of Bambi dogs and refuse to crank the handle on my manual mixer after it took two trips to the bone crusher to get my bad shoulder good again! Tia Bubba
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Hi I’m looking for help with my first 25 pound batch of imitation bacon and can’t find out how much water is needed. Can someone steer me to the correct amount of water for the whole batch? Also, sounds like a 50/50 ratio of pork is most common? Thanks much in advance
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I ordered 2 different kinds of summer sausage spices. The summer unit 107 and tons summer. Which one has more of a garlic flavor. They both have garlic powder in it.
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Hello- new here and new to making snack sticks. This forum has been great and the Meatgistic videos are very helpful. As a rookie snack stick maker I have a couple questions. When making snack sticks everything I’ve read is to hold overnight if just using SureCure but I can go straight to the smoker if I use SureCure w/ ECA. My first question. What if I add ECA but not at the ratio on the package. I wanted some tang but not as much as it had at full ratio (basically cut it in half, 1oz for 12lbs) - do I need to hold it overnight still? Second question. In the few batches I’ve made, if I taste them right after coming out of the ice bath before vac sealing I get some of that cure taste (tastes like the pink salt smells). I vac seal and try them the next day and that cure taste is gone. Is that normal? After a day in the fridge the sticks taste fantastic, just seems odd that it’d still have that faint taste initially but gone later on. I’ve made 3 batches trying different things and they’ve all been really, really good. I just want to make sure I’m doing it correctly, ultimately making a safe product. Any advice or feedback would be great.
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The recommendation for 25 lb of meat in the description of the product: “Suggested usage is 4 oz per 25 lb of meat or use as needed to thicken liquids and sauces.” The recommendation for 5 lbs of meat in the Additive conversion chart is 1/2 cup (8oz) for 5 lbs of meat. Which is right?
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I have been going back and forth on which cures to order for my hams (6 roughly 10 lb hams) and bacon. Store-bought-wise on bacon, I don’t care for really strong maple or sweet flavors. Just a good solid smoked flavor and what I would call a traditional bacon flavor. I was thinking about getting some of the dry bacon rub and maybe the blue ribbon maple, because I read that the maple is pretty subtle on it, just to try. But I am curious about first hand accounts on the two. Also, is the bacon taste booster really a necessary thing? For hams, we absolutely love ham. Every year for Christmas my mom buys us two Kretschmar hams and they never make it to the next December. Flavor wise, it depends on what we are using it for. For sandwiches, I like some sweetness. For breakfast, I prefer just a smoky ham. What do you recommend? Also, is the California ham spice worth it? Thank you for the help.
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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 know you guys are working on some new Walton’s grinders, but are there plans for offering any new meat mixers? I see that LEM has redesigned there mixers and they look a lot better than the old LEM and Westin models that have been out there for many years. My 10+ year-old grinder and mixer are both going to be needing to be replaced in the next couple of years, so I am just wondering if Walton’s will be offering anything new for the home use market? -
Hi all, I just finished a 20 lb batch of snack sticks made with bear meat and beef fat that had a wicked stall that just wouldn’t break through. I used a roughly 80:20 lean:fat ratio, sure gel binder, and Willie’s snack stick seasoning. I followed the smoke schedule for venison snack sticks that has worked well for me before: 125 for 1 hr drying, 140 for 1 hr, 155 for 2 hrs, and 175 until internal temp of 160. Smoker is a PK 100. First stalled at 139 deg. internal temp after 1 hour with the smoker set at 175. Stayed there for next four hours. I added more water and used car wash sponges to increase humidity. Creeped up to 149 in a couple hours and stalled again. Bumped the smoker setting to 180 and it creeped up to 156 and stopped there. I finally pulled the plug at midnight after they’d been in the smoker for a total of 12 hours. They’re dry of course and there seems to be a little bit of case hardening. Flavor is fine but like I said dry. I don’t think case hardening happened early since they didn’t look hard when I added water after first stall. This is my second time having a nasty stall with bear meat. Anyone else have this problem? More important, anyone have any suggestions for how to deal with this? -
I just made up six pounds of fresh breakfast sausage using venison, pork fat and your Excaliber seasonings. I then go ahead and make patties, put parchment paper between them, bag 'em and freeze 'em. As I was working, it occurred to me that with a lot of my meat processing and smoking, I seem to get more flavor if the meat rests in the refrigerator at least overnight. My question is this: In regard to fresh breakfast patties, has anyone tried mixing the seasonings in and letting the meat sit overnight in the fridge before making the patties and freezing. I’m wondering if that would enhance the flavor or perhaps make it more consistent throughout the meat. If I’m wondering this, then I bet someone else has actually done a comparison.
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Hello, what is the accepted process on whole meat clods in a vacuum tumbler. I have a Pro-Cut KMV-25, and was wondering when doing a pork butt/shoulder or brisket or even pork belly for bacon, do you do a marinade injection AND tumble marinade? Or is that not necessary. I thought about doing a marinade with added food coloring to see how deeply the vacuum tumbler will penetrate, but I figured Jonathan, or another protein guru, has probably run their own experiments and might already have an answer for me. Thanks for any thoughts or advice from personal testing that may have been done previously.
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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
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Jonathon how much bone marrow is needed for a 25lb meat block of snack sticks or summer sausage. Gonna try it to see if there is a flavor difference. Thanks -
Question I made 25 lbs of summer sausage a couple weeks ago I bagged and put it in the freezer, I took some out of the freezer and after thawing it out I forgot a very important step, I only ran it through the large grinding plate, I feel so stupid so the flavor is good but the mouth feel is very fatty I was thinking of thawing it all out and grinding it with the small plate and doing something with it. Any suggestions has anyone done this before. LOL
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Getting ready for a big day, 25# Summer Sausage, 25# Italian and 25# kielbasa, finally 25# of whole hog. Question is I never made Kielbasa before I was wondering if I could use my 2.5" mahogany casings and cure it in the smoker the same way I do my summer sausage? Be starting the grinder here in about an hour, so any help would be great before I get to the Kielbasa. thanks
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Just looking for info on how much sure gel for 5 lb of grind … for venison stix…thanks…or carrot fiber I have both… -
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
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