Roll Call (Start Here First)



  • Chris from Minnesota



  • Hello all, I’m Daniel from the rolling hills NW IL. I’m truly impress with the kind folks that hangout in this community. They are a wealth of information on all things to do with meat processing.



  • Newbie here. I live in middle Georgia and am just diving in to this hopefully fulfilling hobby of making my own sausages and snacks. Looking forward to getting started with it, and completing my first recipe.

    My only smoker is a Traeger, which is wonderful for smoking a brisket or pork butt, but I’m going to have to play with it to get it to smoke my summer sausages. (my first recipe order).


  • Walton's Employee

    @megajunk Welcome to the board! Smoking snack sticks and summer sausage on a pellet grill/smoker combo can be difficult but it certainly can be done. The largest issue you will probably run into is that you want to start the smoker at 120° for about an hour and then bump it to 140°. Most pellet grills start at 150°, so a few people have been starting them in there oven or propping the door open to let some heat bleed out. Propping the door open can work, but you need an accurate ambient thermometer.



  • @jonathon

    Thanks for the reply. I may rig up something with an external controller and thermocouple with an electric burner as a heat source for the lower temperatures until I get something better. I’ll make it work, somehow!

    Thanks, again.


  • Walton's Employee

    @megajunk I was just replying to @Chicovt in another post about this but if you have something like a pizza stone or other thick piece of ceramic you could put it under your grates and help with heat deflection.



  • @jonathon

    I do indeed, and that’s a great idea. I’ll try it.



  • Hi all - new to the group. I live in Broken Arrow, OK. My wife and I started doing KCBS competition BBQ back in 2008 after a buddy helped me build a large gravity-fed insulated smoker. I’m a little on the tech side, so I added a controller system that would monitor the pit and meat temps and would control the fan that was blowing into a ball valve to control the temp in the smoker. I then connected the controller to a wireless router that I could pick up with my laptop and run a piece of software that would graph out the temperatures and show when the fan was running. During competitions, this made it very easy for me to put our large cuts of meat in the smoker around midnight and then get a good night sleep in our trailer. I’d wake up occasionally and look at the laptop to make sure my pit was still running within 2 degrees of my target temp. We competed for about 5 years and then had to stop due to job related issues. A couple of years ago, I decided I wanted to get into making sausage. I watched all sorts of videos. We had a KitchenAid mixer but the reviews for the grinder attachment didn’t sound good. So the plan was just to get a grinder and then also use it for stuffing. When I went to look at the grinder, they had it on clearance so I was able to get the #12 grinder and a 5lb stuffer for a great deal. I’ve mainly made some basic brats or our favorite has been chicken, spinach and feta.

    I found Walton’s when I was searching for some supplies for some venison summer sausage I wanted to try to make for the first time. So my first order from Walton’s was seasoning, meat binder, casings (both summer sausage and 21mm snack stick) and high heat cheeses to make a 25lb batch of venison summer sausage. More info about that in another section.

    Looking forward to learning more from everyone here.

    Steve


  • Walton's Employee

    @sstory Glad to have you on the board! That sounds like a pretty amazing set up you had, do you still have it? If so please post some pictures of it. Hope your summer sausage came out nice and tasty!



  • @jonathon yes, I still have that smoker, just don’t use it as often unless I’m doing a cook of a lot of meat. I also have those Masterbuilt smokers (the 40 size), that I used most of the time. The next time I get the big smoker fired up, I’ll get some pics and post them here.


  • Walton's Employee

    @sstory Looking forward to the pictures!



  • @jonathon I forgot I had this video that sort of shows my smoker in action. This was from 2008 at the Bixby BBQ and Blues Competition – this was our very first competition.

    Bedlam BBQ



  • This post is deleted!

  • Regular Contributors

    I skipped the introductions when I first became a member so here goes…My name is Joel (JoeHell) from Walla Walla, WA… I’ve worked in the wine industry since the mid-90’s and worked in the hunting industry for over a decade. I like meat, booze and guitars. I enjoy making food, booze and guitars. Let’s eat meat, get drunk and play guitar!



  • @joe-hell Hi Joe, I’ve seen a few of your posts, so you must have been on here awhile.



  • @sstory Welcome, I’m a KCBS Master Judge going on my 12th year. Lots of information to get and share here.



  • @fred Thanks for the Welcome. I got certified to be a KCBS judge, just so I’d know what judges are looking for when we started competing. I judged at a couple of comps to see what other teams were turning in. Looking forward to learning a lot from everyone here – and hopefully, some day, I’ll be able to help out another newbie to this wonderful hobby.


  • Regular Contributors

    @sstory Good strategy!


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Recent Posts

  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

    read more
  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

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  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

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  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

    read more
  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

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  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

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