War Wagon's 1st birthday!
Look who’s turning 1 !!! Can’t believe it’s been a year, oh how the time flies by…Yep if people can have birthday parties for there pet turtle, why not the smoker! Going to be a big day, ribs and chicken will keep the crowd smiling for sure. Got to the point we were doing so much volume, over 600# of sticks a year, not to mention every version of sausage-hot/mild italian, smoked breakfast sticks and anything else we could think of so we had to up the smoker game. The War Wagon is 4’x4’x2’, made from scratch, wood with propane assist. Lucky to have retired iron worker/welder as part of our crew. Had to do an upgrade to the running gear, used a farm cart running gear from Tractor Supply , the old girl has got some pounds to her… she weighs in at a svelte 595 pounds…
More importantly we use 19mm Walton’s smoked casing and 32mm Waltons for “bologna” just bigger version of snack sticks but we use home recipe. Never have issues with the collagen casings, buy them by the box and save a couple bucks. They can handle the hydraulic stuffer so we bang out a 100# batch in no time. Quality products for sure!!
Looks awesome! I really like the oversize wheels. I’m sure that helps making moving it around a whole lot easier too.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?