Moose bacon, Bologna, and summer sausage with high temp cheese.
@gerry-johnson That’s quite the spread you have there!!!
@gerry-johnson Those are great pictures, can you give us some of your process for making these? Did you use pork fat for the any of this or just straight moose? It’s too early for me to be this hungry from looking at your pics!
Also, the pictures formatted beautifully for your post! Did you do anything special to upload those or just use the upload button?
@Joe-Hell , thanks! Have been making breakfast and Italian for years. Bought a new 1 3/4 horse grinder with sausage tubes and meat mixer that attaches. Made about 50 pounds of polish and brats which were delicious but was not happy with the stuffing process. Watched almost all the Waltons videos and bought the 11 pound stuffer in December. Am addicted now to making sausage cannot believe how much info there is out there.
@gerry-johnson I’m in the same boat. It’s turned in to an obsession! I wish I had access to moose…that’s one thing I’ve never tried. I started on fresh sausages years ago but never made more than a few at a time due to the equipment I had. Once I upgraded equipment I was hooked. I am extremely grateful that Walton’s provides such an excellent resource for everyone!
gerry johnson last edited by gerry johnson
@Jonathon I used a mixture of Walton’s recipes and “Great sausage recipes and meat curing “ by Rytek Kutas. The hard part is figuring when to add the new additives such as encapsulated Citric Acid, cure accelerator and what to use as substitutes when you don’t have an ingredient such as soy proteins.
7.4 lbs previously ground moose burger
Ground 1 lb fatty bacon, 1 lb salt pork
.375 oz Walton’s imitation #2 bacon cure
1.4 oz carrot fiber
0.8 oz. smoked meat stabilizer
36 oz cold water
Mixed all with power mixer attached to grinder 5 minutes, reversing every 30 seconds. Put meat in aluminum trays to about 2 inches thick meat.
Put in smoker 120 degrees and increased temperature 10 degrees every half hour to 170 degrees. Added apple pellet smoke tube at the 140 degree mark for two hours. Cooked to IT of 152.
Tasted great but a touch salty, will cut the salt pork next batch
@Jonathon , just used the upload button.
Your secret ingredient seems to be whiskey!
@Joe-Hell , it works well! Must keep the sausage maker properly hydrated also!
@gerry-johnson looks fantastic!!! Moose summer sausage is the best!!!
@deplorablenc1 , moose is great, got a nice elk this year too, lots I
Of sausage making ahead!
Hey all, i am gonna be doing a smoked pulled pork for a 4th of July family get together. I bought the soluble Pa’s black bull, butter garlic seasoning, prime rib seasoning, and ultimate pork chop and roast rub. Keep in mind i cant have it spicy for the family members. So i was thinking first with the black bull of using chicken broth to make it injectable instead of water. Also for the rub using the butter garlic, or should i use the ultimate pork rub instead
@Jonathon you guys have more BALLS than i got
Cut at bout 1/4" thick.
Almost everyone over cooks them, makes them rubbery
Take them out about 20 to 30 seconds after they float depending on thickness, temp. etc.
They should be very tender.