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  • RE: Smoked Sausage Temp.

    @mikeihuntr Absolutely this is okay to do! We have actually had a lot of people on this board doing this recently, @gadahl created a post titled Summer Sausage Nightmare and then @parksider mentioned that he usually only smokes for a few hours and then he moves it to water to finish up. I’ve done testing here and I found it to be a great and easy way to blow right past the stall. Since we are starting it a few hours in the smoke flavor has already been imparted and for the most part it won’t be picking up anymore.

    I am pretty sure those guys toss the sausage in water directly and claim it does not affect the flavor of the sausage. I’ve done it both ways and I like using a vac bag, this could be entirely mental on my part though!

    posted in Meat Processing
  • Binders, Mixers and Swiss Army Knives
    MixersVideo

    Weekly Blog Post - Binders, Mixers and Swiss Army Knives

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Meat Processing Equipment 203: Mixer Maintenance - In this video, we go over how the standard retail meat mixer works, plus full instructions on how to breakdown, clean and reassemble them.

    Seasoning & Additives 202: High-Temp Cheese - We show what happens when you use high temp cheese vs when you use regular cheese in a bratwurst. We also go over some recommendations on when to use what flavor.

    What Projects are we looking ahead at?

    Seasonings & Additives 203: Binders - We made up a few batches of snack sticks using Super Bind, Carrot Fiber, Sure Gel, Soy Protein Blend and a control group that we used no binders in. We monitored product loss and the consistency of the product and will be making a video with our results.

    Seasonings & Additives 203: The Science of Nitrite - We are going to do a quick dive into the history of using Nitrite & Nitrate to cure meat and then a deeper dive into the science and functions of Nitrite in curing meats.

    What’s on our Mind?

    Is there some dishonesty going on when cured meat products are being promoted as “Natural” or “No Nitrites Added”? It’s almost impossible to go to a grocery store and look at the Hot Dogs and not see some that have an All-Natural or Nitrite Free label on them. Most of them will also have this “Other than Those Nitrites Occurring in Nature” and this is where there could be some confusion. 95% of the nitrites Americans take in are from Vegetables or drinking water not cured meat. Why do you think they use Celery Juice Powder as a “Natural” cure? It is because the celery pulls the nitrite from the soil and it resides in the plant, so is there really any difference if you are getting them from Ham or from Celery? I am fascinated by this entire category of meat processing and we will be having a few of the Meatgistics University “Classes” on this subject.

    Noteworthy Recent Posts

    @Newbe asked a question about Double Freezing Meat that I think more people have in the back of their minds. This has some good information in it, a few people (@lamurscrappy) had some very good points on this.

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    85 New Users
    130 New Posts
    20 New Topics

    New Products

    We have the replacement springs for the Automatic Syringe Injector online now. The one that is thicker on one end than the other can be found Here and the one that is the same thickness throughout can be found Here. The one that is the same size on both ends is the spring that is in the nozzle that the solution is pumped into the syringe, the one that is larger on one end than the other goes into the injection nozzle where the solution is pumped out of the syringe and into the meat.

    posted in Waltons Blog
  • RE: Roll Call (Start Here First)

    @Teamfour If you make a lot fo Andouille I am sure we will have people wanting your recipe, we will eventually make a video about it but the two times I have tried I added too much sodium erythorbate one time and the second time it was amazing, but the video was out of focus!

    posted in Roll Call
  • RE: What went wrong?

    @dante322 Okay, thank you for the information. The holes in the casings are designed to let pressure bleed out during the cooking process and it also helps it form tighter to the sausage, so you had the right type of casing. Your grinding sounds fine, mixing by hand to get proper protein extraction would take about that time on a larger batch. I’ve used 2 qt of water before to 25 lb of meat and yes, it does make it soupy but that should all come out during the cook cycle (it will extend that cook cycle though). Grinding the meat and fat together is correct.

    I looked back art your meat block and I’d say part of the issue is that you used almost 1/3rd fat. That is a lot of fat, it would have been very difficult to keep that all bound up. 20 lb of venison to 5 lb of pork fat is good enough. If you were using untrimmed butts than 16 lb of venison to 9 lb of the butt would be close to enough but when it is straight pork fat that is getting it up a little on the high side. This would explain why it took forever to cook as well as the fat rendering out of the meat would constantly be bringing down the surface temperature of your meat.

    posted in URGENT 911
  • RE: Hello from Ohio

    @offallygood Glad to have you on the board! You can never have too much bacon, right? That is an offaly good name you have chosen!

    posted in Roll Call
  • RE: Homemade Smoker!!! First test run

    Working to get these images and get them uploaded for everyone to see and enjoy!

    posted in Bragging Board
  • RE: Summer Sausage greasing out

    @BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?

    He just referenced it in another post but you might want to check out @gadahl’s post titled Summer Sausage Nightmare, it has a lot of great information on the same problem that you experienced.

    posted in Smoking & Grilling
  • RE: Small Batch Mixing

    @papasop I’ve tried our cotton gloves and that didn’t seem to help too much, maybe I will try some other gloves and see if that helps, thanks!

    posted in Meat Processing
  • RE: Meat stuffer issues meat exploding out of canister

    @chicovt Buffalo blue cheese already has some vinegar taste to it so I dont think the citric acid would overpower it, though if memory serves it is not the strongest tasting seasoning so it might overpower it. I don’t love blue cheese so I have steered away from that one! I’d say you would be okay, maybe use 3 oz per 25 lb instead of 4 if you are concerned about it.

    It is harder to stuff when held overnight no question about it, this is why you want to stuff your meat into casings and then hold it overnight if you are not using citric acid or another cure accelerator. If you are looking for a good cure accelerator that does not impart much of a taste sodium erythorbate is a good choice.

    If you don’t lubricate the gasket it can be harder to stuff or the gasket might possibly start to roll up and create an open space for the meat to escape into and then above the cannister.

    The lowest point on your gasket should be the outside ring when it is laid flat on a table. If you look at it from the top down and run your fingers around the outside of the gasket there should not be anywhere for your finger to go, no crease just the gasket touching the ground. If you feel a crease or a gap at the bottom then this is upside down. Sorry, there just isn’t a great way to explain this, I hope that helped!

    The rest of your process sounds good, lean to fat is nice, sounds like it was cold and good protein extraction, make sure your air valve is mocing freely.

    I didn’t see where you said how much water you added? I’ve done 2 qts before when stuffing small snack sticks, it makes it almost soupy but it stuffs like a dream and the water cooks off during the smoking process. It will take long to cook though, know that going in! Hope that helped!

    posted in URGENT 911

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