twigg267 last edited by
looking for a guide to follow when adding spices.
@twigg267 Are you talking about adding a spice to an already existing mix or starting from scratch? If it’s starting from scratch we can’t help much, we use all pre-packaged seasonings, mostly from Excalibur Seasonings because we are confident that these mixes have the correct salt content and other ingredients for that type of sausage.
If you are talking about starting with a pre-packaged seasoning and adding spices to achieve a desired result then there are certain prepackage seasonings I would recommend you use as they have a milder taste and work well for that design.
Let us know what product you are looking to make and we will get some suggestions for you!
Joe Hell last edited by
@twigg267 I don’t have a guide that I would recommend but if making a fresh sausage I just go by taste when not using one of the Excalibur seasonings. Just add seasoning to your product and fry up a small amount to get an idea what to adjust. I generally start with a generous amount of kosher salt and course black pepper and wing it from there. Turn up the heat with some cayenne or ground habenaro. When I use seed like spices such as fennel, corriander, cumin, caraway, etc. I will toast them slightly in a fry pan to intensify the flavors and release the natural oils. Fresh herbs and Italian parsley are almost always on my list. Look for food recipes that sound good to you and study their spice profile to borrow from. If using dehydrated vegetables like peppers or onions rehydrate in a little water, beer or white wine. If using fresh veggies cut them small and sweat them in a fry pan until the onions start to go translucent and mix them into the final grind. Once I’m happy with my seasoning I will refrigerate my meat overnight and fry up a sample in the morning just to make sure if an adjustment needs to be made that I can do so prior to stuffing.
twigg267 last edited by
Joe love the advice on seasoning.
@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.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@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!
@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!
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!
@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.