Dry Cured Sausage

Jonathon Yeah, that is a trick. I do have another scale, so it wouldn’t be a big deal.

I also have a certified 1 kg weight for calibrating, but I guess I would need to get another one!

keoni02 “Surprise snack stick is the the name of new band, called it”

Shoot, it isnt there, if you are referring to https://www.waltonsinc.com/parmesan-garlic-bratwurst-seasoning then it would be .8 of an oz of seasoning for 2 lb of meat if this was a regular fresh brat you were making but for a snack stick you will want to use that amount of seasoning to 1.6 lb of meat, or to go the other way 1 oz of seasoning to 2 lb of meat. That second one might not be 100% correct but it would be really close.

Midwest_kc Yeah, you can add water and carrot fiber to brats but you dont have to. It will make stuffing a tad easier if you add it but fresh sausage usually stuffs fairly easily.

mdseaside Yeah, carrot fiber is very forgiving, if you add it directly to the meat or to the water it will work well either way.

processhead The time I did snack sticks this way I then had to put them in a dehydrator for about 6 hours so I figured it wasnt worth it but after Hosshess successful run on this method we should look at it again.

Gravity Storm twilliams is correct. I am going to make this a question thread and mark it as an answer. Depending on how far we get with a new webcaster in the next week I might make THursdays livestream about new features as there are a bunch of “new” things on Meatgistics

smokinbubba Yeah we could do something on that for a livestream, I’ve got one in our commercial test kitchen and it seems like people are getting more interested in them.

KillerNoms Honestly what I would recommend is to run him through this process at least once https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage so he ahs an understanding and then move on to the advanced method where you pull the meat at 130 and finish it up sous vide style https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing

I rarely every smoke anything all the way to 160 anymore, it takes too long and has a tendency to dry the meat out.

Yeah, its simply using .85 lb of water and .15 lb of salt, makes your 15% strength solution. You will probably need to triple that to have enough to do a full 15 lb batch of inedible collagen casings. Hope thats what you were asking?

jpurol The Holy ones were okay but not as good as the others. The wings were really good, the holy ones tasted exactly like breakfast sausage really, which isnt surprising!