1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.

Made some Jalapeño Summer Sausage for Christmas gifts and personal use this week. I used Excalibur’s Jalapeño summer sausage mix along with Walton’s Sure Gel, cheddar cheese and cure #1. Unfortunately I didn’t check my stock and I was out of ECA. I used 8 lbs. chuck trimmed off all hard fat, 4 lbs. pork butt and I added and additional 1 lb. of pork fat back. 1st grind through a 10mm plate followed by an additional grind through a 3mm plate. Once ground I used my 20lb. mixer to get protein extraction. Then they were stuffed into 2 1/2 x 12 fibrous casings and then put them into the refrigerator overnight for the cure to work. The next day they went into my PID modified electric smoker with a mailbox mod for my AMPS pellet tray. They were smoked at 120 no smoke for an hour then I bumped the temp up to 130 with Apple/hickory smoke. Remaining smoke schedule was 140 for and hr., 150 for an hr., then 160 until the internal temp hit 130. At the 130 mark they were removed from the smoker and placed in a 150 sous vide bath until the internal temp reached 150 Since I used pork in the mix I held the sausage in the sous vide bath for an addition hour to make sure the meat was pasteurize. After their sous vide bath they went for an ice bath plunge and were then hung up at room temp for 2 hrs. to bloom. I was very happy with the result but all recipients loved them.
Thanks to Walton’s for all their excellent products, tutorials and Livestreams.

There is nothing like pork wrapped in pork. Recently I made a pork loin stuffed with Blue Ribbon brats. I took my boning knife and a 12” carving Carving knife to make the hole length wise in the pork loin for the sausage. I cooked my brats first to make sure the pork loin would not be over cooked while waiting for the brats to come to a safe temp. Once the brats cooled off I stuffed them into the pork loin and seasoned it with salt and pepper. I then tied up the pork loin and smoked it on my Big Green Egg. Once the internal temp of the brats reached 150 I pulled it off a let it rest for a few minutes. I sliced it up and served along with my homemade sourdough rye bread. It was a big hit with the family!

During today’s Livestream I notice the bottle of Maxim sanitizer on the table. How about a topic on the proper way to clean and sanitize your equipment (grinders, slicers, stuffers etc.) . There seems to be quite a few newcomers who may not know the difference between cleaning and sanitizing.

I finally got around to try my hand at chicken sausage. I used Walton’s Supreme Pizza Bratwurst Seasoning with their hi temp mozzarella cheese. I ground up 3.5lbs of chicken thighs with some of the skin through a 4.5mm plate. Once the chicken was ground I added the Supreme Pizza Bratwurst Seasoning per Walton’s conversation chart. Instead of water I used low sodium chicken broth. With everything mixed I then mixed in the 7oz. of the hi temp cheese. I stuffed them into 24-26 sheep casings. Grilled a few up for dinner and the rest will be going in the freezer. Two things I will do a little different next time. I’ll reduce the amount of cheese as the cheese seemed to be the predominant flavor. I will also reduce the amount of liquid as it seems chicken needs less then pork or beef as the slurry was a little loose.

On Sat. I started a Eye round roast in my sous vide. First I coated it with Excalibur’s Ultimate steak and roast seasoning. I set the sous vide for 135 and left it for 24 hrs. Once out of the sous vide I seared it in my Big Green Egg that was cranking at 700. Once seared I sliced it nice and thin on my Walton’s 10” slicer that I won on their Livestream. Man was that good piece of meat! The eye round was tender with excellent flavor from the seasoning. The only mistake I made was didn’t take into account the temp rise of the meat when searing at 700 so the Eye round was more medium then on the rare side. Next time I’ll do it at 125 for a more rare roast. Excellent products from Walton’s.

I have solved my temp swings in my old Masterbuilt smoker with a PID controller . I now how temp swings of ± 4 deg. on all my racks. Please let me know where I should post pics of the mod I made as I would love to share it with you. Just an FYI it’s not for the faint of heart. Its cost was around $200 and it requires a little knowledge of electricity and some mechanical skills.

John Belvedere (that guy from Long Island)

I love the idea of specials to your “fan” base through an app. The only issue I have is your leaving out a large segment of your followers by not having an IOS app.

Jonathon I used all chicken thighs, 1/2 of them with skin on for some fat. Processing was pretty easy, partially froze them and a single pass through a 4.5mm plate.

Thanks for the shout out on my post of A Walton’s Sausage Weekend.

Retired RailRoader A.K.A. John Belvedere

Jonathon said in Meatgistics App:

John Belvedere We will absolutely have an IOS version of it. I switched from an iPhone to an android for work and lets just say it hasn’t been great. iPhone all day long. I had 2 phones in 5 years with and iphone and never had a real issue. I have switched phones 4 times already in 4 months. Now, one of those was because I dropped it but still not a fan of the pixel 4, pixel 4a or the pixel xl

Now here’s an idea for recipe for disaster, let’s see if a #12 grinder can grind a Pixel🤪

I love the idea of specials to your “fan” base through an app. The only issue I have is your leaving out a large segment of your followers by not having an IOS app.

Thank you Austin

Austin said in Meatgistics Shirts Giveaway for Kids:

Thanks to everyone who responded so quickly. I only have 5 left right now, so the first 5 that responded will get the last of this batch. I will not be able to send them out until next Wednesday, but they will be on their way next week. Jonathon is working on getting some new apparel and more of the toddler shirts, so once we have more, we’ll try to do something special again.

If you were one of the first 5 to respond with a size we have left, I will either grab your address from our backend system, or if we don’t have it, I’ll send you a private chat and request your address there.

Austin, any chance of you listing the winners?

When the snack sticks are sous vide directly in water do the casings loosen up around the meat or does it stay tight? I like the snap that the casing provide and I don’t want to skin the snack sticks prior to eating. Thanks.

3t or 4t for granddaughter please

Very nice looking hat!

Looks delish! What type of brats and snack sticks do you make?

Excellent looking brats! Great way to start a new year.

Looks delicious and nice job on the spreadsheet. As for the pics choose small when uploading the pics amd you shouldn’t have an issue.