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.
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.