Specialty Sausage & The Budweiser Big BBQ Show
Weekly Blog Post - Specialty Sausage & The Budweiser Big BBQ Show
Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!
What Videos are being released soon?
Meatgistics University - Specialty Sausage 101, 102 & 103 - These will be an overview of Specialty Sausage, How to Make Lebanon Bologna and How to Make Landjaeger. The Bologna and the Landjaeger both came out excellent, we are in the process of trying to make Blood Sausage as the 104 for that section!
What Projects are we looking ahead at?
We are looking forward to the 20(x) videos for all of the categories. These videos will focus more on the science behind why we recommend doing things the way we do as well as tips, tricks, and additives for making better products. Generally these processing videos are going to be pretty long, we might cut some of that time by not showing the basic processing tips but at the same time I would like people to be able to watch the 20(x) processing videos and not have to watch previous videos to be able to make high-quality products!
What’s on our Mind?
I was scheduled to call into The Budweiser Big BBQ Show, which is a weekly show where they talk about BBQing. It was a nice visit where I talked about some of the science behind smoking meat and I talked about you all as a community as well. So if you want to listen you can head on over to their Facebook page (https://www.facebook.com/thebigbbqshow/) or http://www.extraordinarybbq.com/the-big-bbq-show/. It was a good time and they seem like some pretty good guys!
We’ve got two new Sausage Seasonings coming in from Excalibur. First, the Salsa Brat and @gadahl was looking for a recreation of a Sausage they had while on vacation so we found the Hawaiian Sausage Seasoning to see if that will work! As soon as we get those in stock I will be making them and see what they taste like and I will let you all know. I am especially excited about the Salsa Brat, I can just imagine how good it would be with Chicken Thighs!
It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.
@papag Thank you!! That is what I had intended to do but wanted verification.
On the measurements, I measured & calculated the five pound container of cure mix three times & got three different answers as would be suspected for something that should be weighed. However, since I do not have a food scale anymore I settled for about 2.25 cups to equal 1 pound of cure mix. Thank you for the suggestion on the liners & I will look into that too. I tried to find a food safe five gallon bucket, but was unable. I used my typical Aluminum Turkey Pot that I usually use with up to 2.5 gallon freezer bags for smaller turkeys, butts, briskets, etc. However, since this ham was so big, I had to go & get a 10 gallon freezer bag to use for the ham & put that into the Turkey Pot to keep it together. That ham has been taking a bath now for a day. Thank you all for all your help.
Please help me if you can. Let’s say I wanted to mix two flavors like habanero and ranch yup that’s the request from the wife and friends and I’m down to try. Would I mix for the whole 25 lb batch or cut each in half? Main question is are there salts in these blends or just flavor?
I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
Any ideas why the casings were not really edible?
Thanks in advance
I smoked many a summers on my traeger. Turning them a few times during the process will ensure that you won’t get “cooked product” on the side that is facing the grill.