@Joe-Hell Okay, I would have understood if it was used as a heat shield but I gotta say I’ve tried salmon and some sort of white fish o cedar planks and I didn’t notice any type of advantage. Maybe my pallet isnt sensitive enough or I was doing it wrong. Either way, I’ll try it again!
I worked for 3 years in Walton's Customer Service department, I have probably spoken with a good deal of people visiting this page in one way or another! I am now working on content creation for waltonsinc.com and meatgistics.com.
Im originally from upstate New York and before I worked here I had never made homemade Sausage before. Now I love processing and the satisfaction that comes from eating a well made homemade Snack Stick, Summer Sausage, Bratwurst, etc.
I try to eat healthy and we will do some posts about healthy options here but I am not a fanatic about it, what is the use of eating healthy if you can't occasionally eat 1 or 2 Brats, okay fine 4 or 5!!?
Posts made by Jonathon
RE: I destroyed a Copper River Sockeye last night...
RE: High temp blue cheese
Okay, so I went to Sams and found some of the powdered franks red hot. Vinegar powder is a prominent ingredient and vinegar will drop the pH of the meat and start to denature the proteins and make protein extraction very difficult. I did 2 7 lb batches, both with the Ranch Flavored Snack Stick. On one batch I mixed 2 heaping tablespoons of the mix at the same time that I mixed in the seasoning, cure, sure gel and water, and hand mixed it for about 8 minutes. There was very little stickiness to the meat, it sort of got mushy but it did not stick together well. On the second one, I got good protein extraction and then added in the franks red hot powder. Once I added the powder it started to break down the proteins quickly. There was almost no difference in the meat when I loaded them into the stuffer.
I smoked them in our commercial smokehouse that can set the humidity, set up a good smoke schedule and cooked them. As soon as I opened the smoker I knew what had happened, the casings were very wrinkled for a batch coming out of that smoker. Sure enough biting into them produced a pretty bland taste, especially when you consider I added 2 big table spoons of the Red Hot Powder, and that stuff is strong!
So, basically, we fatted out. For those who don’t know this is what happens when the protein, fats, water, seasoning and additives don’t bind together and then the fat renders out of the snack stick. The odd thing is that I don’t see any fat between the meat and the casing. I couldn’t prove that the fat all ran out and dripped down because I ran a shower cycle at the end that would have washed it all down the drain but I am fairly confident that this is what happened.
This is exactly why Encapsulated Citric Acid is encapsulated. The cotton seed oil is designed to not melt until it reaches 130° and by that the point the meat has pretty much been set.
So, in my opinion adding powdered (and certainly liquid) Hot Sauce that has vinegar or vinegar powder into it is not a good idea.
RE: I destroyed a Copper River Sockeye last night...
@Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?
RE: starter culture
@Ed_Orum The most popular starter culture that we carry for pepperoni would be the Bactoferm LHP but that requires warmer temperatures than 60° as its optimum growth is from 90-110°. Doing this in your basement will be a “proceed at your own risk” situation as we can only recommend doing these under controlled environments like a dry curing chamber.
There is some good information on that page, so even if you dont use the LHP I would recommend checking it out.
Anyone have any tips for Ed?
RE: Elk and Venison Processing help
@North biggest difference between H Summer and Ton’s is that H summer has whole mustard seeds where Ton’s has ground mustard seeds. Either would be great but I’d probably go with H Summer, it is a best seller and with good reason!
For Breakfast links adding pure maple syrup is a better idea, I don’t have good luck with adding bacon,m gets mooshie (sp?) whenever I try to use it.
Regular hot dog seasoning (or closest we have) that gets great reviews Hot dog & Bologna then there is the Reduced Salt Frank & Weiner or the Chili dog is really good to but out of those I think the Hot Dog & Bologna will be the closest to what you are looking for.
For summer you can absolutely use the H or the Ton’s as a base, people do it all the time with good results. The gigawatt will give you a nice amount of heat but it shouldn’t be burn your mouth hot. I like to add ghost pepper hi-temp cheese to it so people sweat when they eat too much, it keeps people from treating them as “samples”!
For the salt the breakfast with probably the least salty taste would be the maple, so you are good there. I might stay clear of the Italians as I seem to remember them being salty but I love salt so it is hard to say for sure. For hotdogs, they are all going to have about the same saltiness aside the reduced salt frank and Weiner (linked above).
On your last bit, you said “mix spices with seasoning” did you mean with the meat? If so never mix the seasoning and cures in and then hold before stuffing, if you are using sure cure (or any cure really) then mix, stuff and then hold if necessary. If you wait then everything might start to “set” and you could break your stuffer, not to mention it will be much much harder to crank. If you aren’t using cure then just stuff, if you are using sure cure (and no accelerator) the stuff and hold in a fridge overnight to allow the cure time to work!