Just banged out 50# of snack sticks this weekend using Walton’s 19mm casings, pepper jack cheese and family spice recipe. The hydraulic stuffer loves those 19mm casings!
I also got one pack of 21mm natural casing to do some breakfast sausage but we ran out of pork. I spent about an hour flushings and preparing the casings, i can tell you these are some of the best natural casings we’ve used. Only had one shorty and most were long and no holes, can’t wait to make more smoked breakfast sausage and I’m definitely going to stock up for fall while they are on sale in June!!!
Glad to hear the 19mms worked for you! Maybe the guys will start preferring them to the 17s since they worked so much better with the casings?!
I tell the fellas all the time there are two ways to do things, the way I’m gonna tell you to do it and all those other ways you knuckleheads think it should be done! Not even an option going back to 17mm, they didn’t even notice, all they said was can we put more cheese in the next batch! Thanks for the suggest, fits the stuffing tube perfectly. I tried to get a video of the stuffer in action but we had a technologically challenged camera operator, needless to say— no video…
@Parksider Thanks for trying to get the video but no worries! Glad things came out well!
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.