Sanitation vs Sterilization for processing equipment

  • What are your recommendations?

  • Walton's Employee

    @1GRINDER Austin did a video and a post on this a long time ago but the information is still all relevant! You can view the post and the video here but if you have other questions lets me know.

  • @jonathon Thank you so much, I’m looking forward to stuffing my first venison/pork summer sausage & bratwurst this year. Your tutorial videos recommend mixing the meat in both directions. I have a LEM mixer that can be hand cranked or powered via my grinder motor. Would you recommend hand cranking to get to directions or just power it up? Don’t want to over mix if that’s an issue.

  • Walton's Employee

    @1GRINDER If your grinder has a reverse function than I would absolutely recommend that you use the grinder motor to do the work for you! It won’t spin it much faster than what you would do by hand so the 8 minute mixing time would still be correct. If your grinder only has one direction, then I might decide to mix it with the hand crank. My reasoning behind this is that it is going to take longer to get all the seasoning properly distributed and for protein extraction to occur if you are mixing in only one direction so it will put more stress on your product and warm it more.

    You could try mixing it in only one direction, I’ve never done in though so I wouldn’t have a good recommendation for mixing times. Has anyone else done any sausage where they mix it in one direction only?

  • @jonathon I think I’ll just opt for the hand crank and stick to the 8 minute mix time for my first run. I only have access to a 5 lb. stuffer at this time. Can I mix 25 lbs and stuff 5 lbs at a time or just season and mix a 5lb batch at a time? Don’t know if the lag time between 1st batch and the last will cause any problems. Thanks again

  • Walton's Employee

    @1GRINDER You don’t have to process everything separately, that would take way too long in my opinion. What I would do is process it all together and then put whatever does not fit in the stuffer’s canister in the fridge until you are ready for it. Also, since this will be an extended process once you have stuffed product into the casing I would put that into the fridge until everything is done, that way you can cook/smoke them all at the same time!

  • @jonathon I was planning on using the encapsulated citric acid and right into the smoker. I just found a flaw in my plan. I won’t have room in my Bradley smoker with adequate spacing for my 12 inch summer sausage casings. I will have to make my batch to fit my smoker. This is why I plan out every step before hand. Have a great day and thanks for the information. Maybe I can talk the warden into a 30 lb electric stuffer for Christmas.

  • Walton's Employee

    @1grinder I always like adding encapsulated citric acid as well. However, as you said if you don’t have a smoker big enough to do the entire batch at one you can’t process it all at once and add ECA. My suggestion would be to just split it into batches that your smoker can handle! Good job planning everything out, that is an important step that a lot of people miss!

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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