Tis The season
Well up here in Connecticut, the fall and winter weather is just around the corner, and I’m glad it almost here.
Some might think I crazy, but fall and winter is when I do all my sausage making. I make sausage fresh and cured and I also love making sausages of different types and styles.
After watching every video and reading many posts in this forum, I’m so excited to get started and try new recipes this year.
Going to try and make life easier this year, and try some of Walton’s pre-mixed seasoning for summer sausage, brats and snack sticks like pepperoni and the alike. Also, to make matters easier, Walton’s will be my one stop shopping depot.
Thanks all for your posts and input, let’s get started.
@forkinpork Fall in the North East is one of the things I miss now that I am a Midwesterner! The temperature is perfect and obviously, the foliage is gorgeous. I don’t think anyone would call you crazy for wanting to make sausage in the fall…now the winter…that’s different!
You crack me up Jonathon, what wrong with making sausage, bacon, and hams, this time of year?
I’m sure you will agree that the cooler temps are in our favors and if you totally knew my set up you would agree in what I do.
It’s a long story about my operation and what I do to cure meats, some of it may be questioned by you and others.
The bottom line is, we are on the same page about things, only I use some ol’ Time family tricks and/or methods.
With all that being said, Walton’s is on the money with information and how too, so I have nothing bad to say about that.
I have just a few different ways of doing things, but I’m going to start incorporating some of your ideas and methods because they make a lot of sense when it come to food safety.
I’m also going to try this year, for the first time ever, some of your pre-mixed seasoning products.
I like what you do and feel that, what the heck, lets make things easier this year and try what you have to offer, as far as pre-mixed seasons for fresh and cured sausage, snack stick and jerky.
I feel it’s gonna be a good year and I will keep you and everyone posted!
Sorry Jonathan, I re-read you post, a bit too late, I miss understood what you said in your post, I was reading to fast and far ahead buddy!
@Forkinpork No worries, we are all in a rush as we approach the busy season! As for doing things differently, there is nothing wrong with that! I am sure people get tired of me saying it but if you have a process that works for you dont change it based upon something that I say! Now, having said that, I do think the vast majority of people could benefit from pre-mixed seasonings. I want to make sure no one thinks I am insulting handed down traditional recipes because I have had some wonderful product from homemade recipes. In general, though, I think preparing seasoning is best left to the professionals!
Have a good day everyone!
Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?