@daves yup, as long as the temp gets above 130 for an hour that will work!
Jonathon
@Jonathon
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!!?
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Posts made by Jonathon
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RE: Making snack sticksposted in Meat Processing
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RE: soupy sausageposted in Meat Processing
@steve-brown45 I was waiting and hoping that Joe had made some but looks like not. It does look very interesting though and the classic ingredient list makes me think one of the chorizo seasonings would be a good base for it.
I smell a specialty sausage episode of meatgistics university coming up!
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RE: Cured Sausage: 205 Advanced Thermal Processingposted in Cured Sausage
@Screamin I don’t add any extra water to mine. If I am making a cured sausage I go with 2 pints/pounds of water to a 25 lb batch. However, it can hold up to 26 times its weight in water so you could if you wanted to increase your yield or how much moisture was in your sausage. If you are adding carrot fiber you could get away with 3 pints per 25 lb batch but I wouldnt go more than that!
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RE: Working on opening day 😭posted in Bragging Board
@hotkarl LOVE the sponges! In my opinion that is the 3rd best thing we have don here (#1 being tender jerky and #2 finishing in water and @Parksider really gets the credit for that)
But talk to me about your control panel!
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RE: What’s for lunch today?posted in Better Living Through BBQ with Joe Hell
@AdamCA He makes me feel inadequate daily, I tried to get @Austin to ban him but he said no…Just kidding, obviously we love you here Joe! But…don’t move to Kansas!
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RE: Healthy side dishesposted in Better Living Through BBQ with Joe Hell
@Joe-Hell I’ve tried on the veggie sausage because of my wife and the best luck I have had was with the Feta and Spinach Bratwurst with carrot fiber. The base was made out of black and pinto beans along with a few other things that I can’t really remember. I stuffed them into the cellulose casings. In the end I think I liked them more than she did though!
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RE: 15 Nov 2019 Bow Harvest!posted in Bragging Board
@AdamCA That is AWESOME! Glad your day off paid off huh? Can’t wait to see what you do with it!
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RE: Cash App Customer Service: A Legal Platform For Fetching Solutionposted in Bragging Board
@Joe-Hell I banned the IP and deleted the post. This is interesting, the cash ap is a legitimate thing, so why spam for it? Probably had something to do with the 7 in the web address, hope nobody clicked on that before we got it!
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RE: Healthy side dishesposted in Better Living Through BBQ with Joe Hell
@Joe-Hell My wife makes an unreal vegan mac n cheese that I loved to eat but with pasta it’s not the lowest carb thing around! However, I have started making it and then putting it over grilled chicken breast, and that IS pretty healthy. I’ll see if I can right out the process…I know I know VEGAN on meatgistics?! It’s worth it though!
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RE: Char Siu pork ribs and loinposted in Better Living Through BBQ with Joe Hell
@Joe-Hell Oh my good lord those look amazing man!