Scottingaround in Southern California



  • Always experimenting and looking for something new to try.

    The equipment:

    • PIt Barrel Cooker (PBC) - drum smoker/BBQ. Best chicken I’ve ever eaten! Also great for pork ribs and even a turkey. Didn’t care for the tri-tip cook with it though.

    • Napoleon propane grill with separate side sear burner. Hot BBQ - almost too much for the surface area. Just general grilling and have yet to use the rotisserie attachment.

    • Meat grinder attachment for Kitchen Aide - all stainless and great for the grind, but lousy for stuffing. Stuffer is next on the list. First batch of sausage, about 25 pounds of pork, was just okay. Using the grinder attachment to stuff with is slow,. messy and over-processed the pork, leaving it mushy instead of the defined chunk I expected.

    Recent repurposed a medium sized igloo cooler to try a DIY sous vide cook on a 2 inch, bone-in Ribeye steak with a high temp sear at the end and it was fantastic! Need to try some more rubs from Walton’s for this method.

    Walton’s is the first place I go for anything to do with processing or cooking. I’m impressed with the amount of community involvement from Walton’s; videos, write ups and now this forum. Keep it going.


  • Admin

    @scottingaround
    Thanks for the compliments and feedback!

    If you are looking for a steak seasoning, check out the Seasoning Shakers page. Ultimate Steak and Roast Rub is a hands-down favorite for me and most our customers. I get pretty creative at times with seasoning my steaks though. Last time I used the Garlic Romano Wing Shake. I’ve also used Buttery Garlic, Hot Buffalo, Grill In Grill Out, Cajun, and 5ive Pepper (with another seasoning with more salt like Buttery Garlic). There are so many rubs in there that will taste great and make a different and unique steak. If you try out any unique flavor or combo, let us know how it goes!



  • Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.


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Recent Posts

  • 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.
    Thanks

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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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