Kinda New From Connecticut



  • Hey Everyone, I go by the name of Forkinpork. I been coming to Walton’s and Meatgistics for about 4 months now, mostly as a watcher, learner and product buyer. But now with spring in full wing and giving my sausage equipment a rest and heading for the grill, I decided to step up my game and join in on all the fun and chatter.
    I’m big into sausage making, both fresh and dried cured in the fall and winter months, and come spring time BBQ is my game.
    I’m a life member of KCBS, as well as a certified BBQ judge, and I play around a bit and enter a few BBQ comps, just for the fun of it.
    I’m also, big into hunting and fishing and I do all my own processing.
    Well I’m looking forward to chatting with you all, as well as reading your posts, in hopes I will learn more and I sure I will find some delicious recipes from you all.
    Thanks for reading and Hi!
    Forkinpork


  • Walton's Employee

    @forkinpork Welcome to the Board! From reading what you are into I think you will fit right in here for sure and it will be nice to have a user who “specializes” in BBQing!

    What do you normally fish for up in CT? One of the things I miss about the North East is all the water, Kansas doesn’t have the rivers, lakes and streams like upstate NY and I miss fishing for Muskies and Pikes, Walleyes and Bass all at the same spot!

    The other thing I really miss is good bread, we grow all the wheat out here, how is it that bread is so superior in the North East?!



  • @jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q


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  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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