Summer sausage to wer
Hi. I made some venison deer sausage and cold smoked then heat it up in a rotisserie then cold bath to stop cooking process. I seasoned it with our house seasoning put in some binder according to mixing directions and noticed after all was said and done it came out real wet and crumbly. What should I adjust?
sstory last edited by
@marctrejo for the crumbly part, sounds like your binder might not have gotten get mixed well with the meat. Did you use a meat mixer or mix it by hand? What size of batch? As for the real wet, how much water did you add?
@marctrejo The first thing we would recommend would be that you use an Excalibur Seasoning and Binder. We find that when there are issues it is very often the house blend has some imbalance in the seasoning, not enough salt is a common one. If you scroll down on any seasonings product page you can see a list of ingredients by clicking the additional info button and you could try to find something similar to your house blend. Or, if you make a lot you can contact Walton’s customer service department at 800-835-2832 and they could see about making a custom blend for you?
@sstory I mixed by hand and water just eyeballed it till it was sticky with binder. Maybe should have used my glasses
sstory last edited by
@marctrejo IMO it was the mixing by hand that may have caused the issue. I just recently made my first 25lb batch of summer sausage. I was worried about being able to get the mix done correctly by hand, so I also ordered a 44# meat mixer – and I’m really glad that I did. I think that allowed the better distribution of cure and binder for the protein extraction.
@sstory the batch I believe it was a 25 pound batch
I really appreciate that I will look into it
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
I have most of my notifications turned off and might get an email once per day. It depends on posting activity.