steve brown45 last edited by
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
DaFish13 last edited by
@steve-brown45 I am not familiar with your jerky gun but I have the LEM Jerky Cannon and the tubes from my Walton’s stuffer fit the Jerky Cannon.
@steve-brown45 The big issue would be the outside diameter of the back edge of the flange. If yours have the same diameter, which is 2 - 1/16th inch, then it should work. The Inside Diameter might possibly cause an issue as these are designed to have the force of a stuffer behind them and the RedHead might not have the same pressure but I really don’t believe it will cause an issue.
Let us know if you need anything else!
@Kinger no, it shouldnt make a difference, I was responding to this first thing in the morning before running to a class that I am taking at Iowa state so I think I was thinking at the beginning of the response that you cooked to an internal of 178 and then I realized my mistake but never fixed the response! Sorry, once Im back in Wichita, on Friday things will hopefully go back to normal!
@newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave
I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??