Awesome Garlic Bologna
craigw9292 last edited by
I’ve been making various bologna’s for awhile and just couldn’t nail the texture or flavor. After finding Walton’s and many shipments later! I used the Frank and Bologna seasoning, cure, gel + whole head of roasted garlic to get this divine product. Kids love it. Now if Austin would just the slow the hell down in his videos I could learn more
@craigw9292 Glad to hear it came out so well! Sometimes using a unit like the frank and bologna and adding stuff to it can really give you that specific taste you are looking for! As for Austins speed, it’s a balance, we have a lot of information to get through so we don’t want the videos to be all 15 minutes long. We are going to be reshooting and reformatting a bunch of videos and pacing is one thing we will be concentrating on, so hopefully that will get better in the future!
craigw9292 last edited by
@Jonathon Thanks Jonathon, a couple things for the videos if you are editing. Speed of course and I know that’s tough, I do lots of public speaking and go like a steam engine but something that helps the most, adding text to the screen especially for ingredients, timings etc. thanks though, great videos - they have rock solid advice.
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?