Walton's Employee

@kanevak Yes, on a cured product it can be mixed with the meat and the water added as you go. For a fresh product it is better to add the binder to water (if you are using one, you don’t really need to on a fresh product) because we aren’t wanting to overmix the meat.

Cabelas90 see what happens when you get all noble? I’ll see if there is some way for us to facilitate this but I don’t think there is. @kanevak if you are just looking for he much of seasoning to use per lb of meat we have the Seasoning, Additives and Cures broken out by 1 and 5 lb batches at the bottom of this page
https://meatgistics.waltonsinc.com/category/23/seasonings

Cabelas90 and lamurscrappy Do either of you count the seasoning and water in the meatblock for wild game or anything else?

@kanevak Some commercial processors (don’t hold me to this but I think it is most prevalent when doing wild game) will count the seasoning and additives to their meat block but in general we do not. So if you are doing a 10 lb batch you would want 8lb of lean and 2 lb of pork fat (or any really but pork is best in our opinion). Now, if you make a brat or snack stick andlike the flavor but wish it was strong calculating the seasoning and water into your meat block is a good way to up that taste. I say that with some caveats though, the Habanero BBQ is a BIG bag of seasoning that is at least half sugar, somewhere in the 3 lb range and you wouldn’t want to use 20 lb of meat 3 lb of seasoning and 2 lb of water, or whatever other additives as there is a good chance the snack stick or summer sausage could be overly sweet. So, if you are going to factor the seasoning and water weight into your meat block do smaller batches first until you have found what you think the sweet spot is.

Yup, I find that grinding pork fat once, especially if it is through the smaller plate is sufficient. With a cured sausage you are going to mix it pretty intensely and that will break it down further and for brats and things like that you want some particle definition anyway.

mike6176 Another thing you can do is have a bowl of warm water next to the stuffer and occasionally just grab some water and sort of sprinkle it on the casings with your hand, that’ll help.

deplorablenc1 We just put some Pepperoni in today! I had to explain to my wife twice that a meatgistics user sent me Nyquil and Dayquil , she was very confused which is her natural state when I am trying to explain something from this insane community!

Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

Joe Hell Do you get any smoke flavoron them if they smoke that quick?

Darkfish89 Make some of that! Also, I know you are working on a brisket today, we better get to see it!

WildLines Tex_77 is right, the German would be good for this, I’d also recommend the Andouille and I know Parksider would recommend his favorite, the Chili Dog

deplorablenc1 Your Coppa passed the test where Austin and I eat a few pieces and then wait a day to see if we get sick and then we eat it ALL! I am in earlier than him so there might not be any left by the time he gets in. Really really good texture, it’s a very similar to a perfect representation of prosciutto. Have you thought about making that?