Thanks, that is some good info. My family doesn’t like things HOT but we do like a little heat and some spice. I had not given it much thought being deer vs a pork or beef product but I’m glad you brought that out. It makes sense to me even though I don’t generally don’t oppose to the wild flavor of deer.
The other spice? trehalose. I’ll have to study up on that one.
Posts made by denny66
RE: Premix spice packets
RE: Premix spice packets
No sir the mix I was originally talking about was some deer summer sausage and deer jerky. I thought both were good however I’ve tasted better. As I mentioned I’m learning and getting my confidence up.
It was a bad decision on my part to enter the bit about the breakfast sausage in the same post. Sorry. That happened because earlier I had been down to my neighbors. Each year he takes hog orders among a few locals. One day is pretty much set aside for killing, scalding, scraping and gutting. Then everyone start breaking them down. At this point everyone is pretty much responsible for their own hog(s). He does have all the spices and meat handling equipment there for anyone’s use. Seems everyone wants to do their hog(s) different. Some grind lots of sausage, others cure their hams, bacon and etc. Most don’t want their heads so the heads are given to 1-2 fellows for souse.
They have a pretty slick operation going.
RE: Are these casings OK
Thanks again for your help. This type of stuff is the reason I tend to start off my post (questions) with “I’m new at this” etc.
I had decided to go ahead and stuff a little bit a see what the final product looked like with all those things sticking out. After doing so it didn’t look near as bad as it did when the casings were still on the sleeve.
Again Thank You for you help. Between the videos and this community Walton’s has really helped me.
Are these casings OK
Found a local meat market willing to sell hog casings. They do quiet a bit of sausage themselves. I put the casings in the pre-soak and it looked like they had tentacles coming off them. Maybe 1/2” long floating from (but still attached) to the casing. These casings are preloaded on a sleeve. I’ve got everything ready to go. Sure don’t look like the videos I’ve watched.
Any one got any thoughts?
RE: Premix spice packets
I understand what you and the others who replied are saying. If I use premix from now on I’ll stick with the package instructions until I get a little more familiar with the flavors/taste that we like to prevail and adjust from that.
Jonathan as far as brand names I’d rather not name them. Taste are an individual thing and it’s a well know brand that evidently many people are very happy with.
I know we have several in this area that kill hogs. Most use one brand of breakfast sausage seasoning however every one of them use extra sage in their grind. Don’t know why this area is so big on extra sage, maybe it’s wide spread. I only have knowledge about this area. My grandfather has been gone since 64 and as a kid I remember that was his big thing also. Thanks
Got to get my Jowls in cure!
Premix spice packets
I am very new at this and so far I’ve stuck with store bought premixed seasoning packets. I’m not sure what I should be tasting! (I hope that makes sense). I have enjoyed eating what I have made so far but truthfully maybe my product was a bit under seasoned. I have read in some comments that it was felt premixed seasoning packets might be a little light and was suggested to add a little more seasoning or cut the quantity of meat. Does anyone here have this opinion of premix packets? As I gain confidence I will get away from the premix and start mixing my spices. Thanks.
RE: Collagen Casings Problem!
I have a Walton’s 7# dual speed SS Stuffer. I am not able to get the Waltons 32mm collagen Smoke casings ovet the 22mm stuffer tube! Walton’s chart for casings vs tubes says that is a go. WHAT GIVES???
Given the scenario of ewspears and having already prepped his casings if it cannot be made to work are the casings a loss or can they be saved?
My apologies to ewspears for hijacking (sort of) your post.
RE: Summer Sausage Rind
I’ll take a look at the tips a little later as I’m in the deer blind now. Trying to get a little more meat to can and make more sausage.
I found the lowest setting on our oven 180° to be higher than 180° so I propped the door open. I was able to maintain a pretty consistent temperature reading on my thermometer. I knew that most recipes call for a much lower cooking temp but at this time I don’t have a smoker. Hopefully that will come.
Thanks for you guidance.
Summer Sausage Rind
After getting a few things sorted and with some fresh venison mix ready it was time for me to make my first sausage.
To keep things simple on my first go I used a ready mix packet. Living where I do I used what was available. I have no smoker and this product said an oven could be used. Keeping oven temp at 180° until product is done. I used a digital thermometer in the oven to monitor temperature not relying on the original oven thermostat.
I’m not unhappy with my end results and most who have tried it like it. However when I peel the casing off there is still a slight rind like layer. Is this common with summer sausage or did this happen because of the oven method I used or something I did or didn’t do? The rind is edible but it’s also somewhat noticeable when eating the sausage.