I cleaned out my freezer...

  • Regular Contributors

    and have 10# of chicken trimmings, 60# of pork trimmings, and 6# of ground venison. We do competition BBQ and I save my chicken and pork trimmings just for sausage making.
    The plan is for 25# Summer Sausage, 15# each of medium and maple breakfast sausage, 10# of Blue Ribbon Brats from pork and 10# of Habanero Mango brats from the chicken. The SS will be divided, half with Hi-temp Cheddar and half with Hot Pepper cheese.
    Gonna be a busy weekend!

  • Walton's Employee

    @Gomez sounds great, the chicken hab mango is a favorite around here. At some point you need to try the BBQ Habanero Summer Sausage mix, it’s awesome and just like the had mango it does a good job of balancing the heat with some sweetness. Put in some cheddar or hot pepper cheese and you are good to go!

  • Regular Contributors

    I should have another 50# or so of pork trimmings by the first of November and hopefully some deer meat so I’ll have more flavors to try.

  • Regular Contributors

    Habanero Mango chicken brats, natural hog casings. The test patty was initial sweetness from the mango followed by the heat of the habanero. And whoever said they aren’t very hot is tougher than I am

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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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