Looking forward to reading lots of good tips here!


  • Walton's Employee

    Re: Roll Call (Start Here First)

    Wichita Kansas here!

    I have been grilling my whole life, in the last few years I have started getting into processing and smoking more.

    My favorite snack stick seasoning is the BBQ/Habanero Summer Sausage/Snack Stick seasoning. It is amazing as a Summer Sausage too!! With Habanero in the title you might think it would be too hot, but its not, the sweetness from the BBQ balances it very well.

    For Brats…its too hard to pick one, for pork/beef it is probably Habanero Mango or Cheeseburger Cheddarwurst. We also make a lot chicken Brats and for that the best one I have tried so far is the Raspberry Chipotle. However we are going to be doing some Hot Buffalo Wing Brats with Hit-Temp Blue Cheese once that comes in stock. I will definitely give everyone an update on how those turn out!

    Also the patty mixes Roasted Garlic and Onion, Jalapeno and the Montreal mixes are all VERY good!

    I have a Green Mountain Daniel Boone grill, using mostly Pecan and now Cherry Pellets.


Log in to reply
 



Recent Posts

  • M

    I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
    I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
    Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?

    Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?

    Thanks!

    read more
  • @kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!

    If you get protein extraction my recommendation is low and slow!

    read more
  • K

    @jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

    read more
  • H

    @jonathon Sounds great. Thank you!

    read more
  • @kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!

    Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.

    The major downside to collagen is that it will not accept a twist as natural casings will.

    read more
  • K

    @jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

    read more

Recent Topics

Popular Topics

38
Online

3.0k
Users

777
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.