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 https://meatgistics.waltonsinc.com/topic/173/difference-between-cleaning-sanitizing 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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Recent Posts

  • S

    I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.

    my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.

    when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.

    my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.

    I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…

    any suggestions would be greatly appreciated

    J

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  • Wish me luck! This is my first attempt at something like this. Patience will be my virtue.

    The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?

    3C9AD136-99AA-43BB-822A-B6090F1E5EB9.jpeg

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  • @craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.

    When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.

    read more

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