Newbie. Just getting started and have questions :)
Jurae last edited by Jurae
I am going into this home sausage-making as a complete newbie! (Started fermenting sauerkraut and now husband wants sausage). I digress……
I recently purchased the following sausage seasonings and add-ins from Waltons:
Willies Snack Stick
Hot Link sausage
Fresh Onion and Garlic Bratwurst
1 lb high-temp cheddar (to split between the Polish and Fresh Bratwurst)
1 lb high-temp pepper jack (to split between the Snack Sticks and the Hot Links)
Encapsulated citric acid (For the snack sticks. Where else should I use this?)
Carrot fiber (Can this be used in all sausages?)
I have 17mm smoke color collagen casings for the snack sticks and 26mm clear collagen casings for the rest.
I have a Masterbuilt 36" Bluetooth digital electric smoker with optional cold smoke box (which I use for bellies with Waltons Dry Rub Bacon Cure).
What are the smoking process and times for Hot link, as well as Polish sausage? I have looked on the Walton’s site and cannot seem to find those resources.
I have carrot fiber to add to the smoke items. Can carrot fiber be added to fresh bratwurst to smooth out the texture and retain moisture? We prefer a smoother, less coarse sausage.
Any good Banger seasoning mixes or recipes out there? Our favorite bangers come from Silva Sausage Co. in Gilroy, CA. - that is my target goal
Thank you in advance. Looking forward to your expert replies
@Jurae said in Newbie. Just getting started and have questions :
Hello and welcome Jurae! First, good choices on seasonings, the Willies is always a crowd pleaser and I have been itching to try the Onion and Garlic Brat for a while now, so you will have to let me know how that comes out.
Smoking process for Hot Link would be
120° for 30 minutes without smoke
130° for 30 minutes with smoke
140° for 30 minutes with smoke
150° for 30 minutes with smoke
160° for for 15 minutes with smoke
170° until the internal temp of the hot link is 160° without smoke
Cool it down for 20 minutes in an ice bath to bring the internal temperature down and stop the cooking process
For Polish the smoking schedule would be a little easier
120° for 30 minutes with no smoke
145° for 60 minutes
185° until internal temp reaches 160°
Then cool down in an ice bath for 20 minutes.
For carrot fiber you can absolutely use it in a non smoked sausage like a bratwurst, we often do as it gives more volume and I tend to like the texture better as well, I have been using carrot fiber in all my sausage products recently as it is allergen free, inexpensive and does an amazing job at moisture retention.
I have never made Bangers but I do have a recipe from our vendor that I am going to email you, along with a copy of this post.
I hope I answered all your questions and if you have anymore we always try to respond as quickly as possible!
Papa Gale last edited by
Newbie Waltons has great products and Meatgestics is an amazing resources. I would like to recommend a book you should get
Great Sausage Recipes and Meat Curing by
Rytek Kutas. It has a wealth of information for a Newbie. Enjoy your sausage.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.