@raider2119 Oh wow, you are going to an entire new level of this! The only advice I would give is to stay with a milder smoke, I’d stick to the fruitwood/pecan side of the spectrum, Hickory or Mesquite might have a little too strong a flavor to them. Just my opinion but I think it is good advice. Make sure you take and post some pics!
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 never did a homemade Sausage or anything. 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: Ice Cream! Will it BBQ?
Ice Cream! Will it BBQ?
Will it BBQ? Ice Cream!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Ice Creamand letting you know if it will BBQ or not!!
Ice Cream of your choice
Smoke Chips or Hickory Smoke Powder
InstructionsAustin and I have been working our way through some suggestions from our Meatgistics and Youtube viewers and today we decided it was time to try Smoking Ice Cream!
We cold smoked the ice cream in a Weston 36" Vertical Smoker with the Cameron’s Flip Professional Smoke Box with Pecan Wood Chips. We tried two different Ice Creams, Artisan Vanilla Bean and a Peanut Butter & Candy one.
We wanted to make sure we did not oversmoke them so we did it for just 5-10 minutes to see what taste that would give us. We set the Smoke Box all the way on the bottom shelf and the Ice Cream on the top shelf to make sure that it was as far away from a potential heat source as possible. We also made sure to do it on a cold day to try to prevent as much melting as we could.
Once we were done with testing the actual smoked Ice Cream we added some hickory smoke powder to the left overs that we hadn’t smoked to see what that would give us!
Watch the Video to found out how it went!
So, Will it BBQ?
This was the best “experiment” we have tried yet! It was amazing, the Vanilla was a little bit better since it really allowed the smoked flavor to shine through but both were very good. The Hickory Smoke Powder was a great and easy way to add smoke flavor without having to set up the smoker!
Shop Walton’s for Weston 36" Vertical Smoker
PK 100 Smokehouse
Terrapin Ridge Hot Pepper Jam
RE: How To Make Homemade Snack Sticks - Recipe
@toby-wall I usually don’t smoke for the first hour as smoke won’t adhere then anyway. I then usually leave it on the rest of the time as the smoke from the wood chips usually burns out of my pan in about 2 hours which is as long as I want to apply smoke anyway. If you are working with a commercial smoker where you can constantly pump in smoke then I would say do it from 140° until you jump the temp to 175°.
Some people like a lighter smoke and some like a heavier smoke but I usually recommend changing the type of smoke you are using for that instead of the amount of smoke. For example I tend to like a light smoke on things like chicken so I use Pecan or Apple which have a little lighter smoke flavor than Mesquite or Hickory.
RE: Blue ribbon bacon cure
@bubba_mcnabb From a nitrite imparting standpoint if you used as much of the Blue Ribbon Bacon Cure as a rub as you would have for a brine/injection then you will be okay! The taste might not be very strong as this is designed to be injected not rubbed but the ingoing nitrites should not be an issue here! Once you eat it let us know how it turned out!
RE: Using jerky seasoning for Snack Stick question
@retired-railroader Yes, you can absolutely use Jerky Seasoning to make Snack Sticks and vice versa, many people do this! If you use a seasoning that is made for snack sticks, summer sausage or brats it might give a slightly stronger taste in jerky so if you want to back it off a little that’s fine. I wouldn’t back it off too much though, perhaps 5% or so. Personally I just add the regular amount and enjoy the slightly strong taste. Enjoy!
Meat Hacks: What is the Hottest Bratwurst Seasoning?
Meat Hacks: What is the Hottest Bratwurst Seasoning?
Learn which of our Bratwurst Seasonings are the hottest with Walton's and Meatgistics. Plus learn how much Xtra-Hot Ground Red Pepper you should use to add some spiciness to your meat snack. Watch the video, read the guide, and then post your questions or comments below.
Which Bratwurst Seasoning is the Hottest?
Austin and I were talking about Bratwurst Seasonings and the subject of which was the Hottest one came up. As usual, we disagreed on the correct answer! He thought that the hottest was the Habanero Brat Seasoning and I thought it was the Inferno Hot Brat Seasoning. It seemed like a good excuse to make up some Bratwurst so we took some Ground Pork that we had ground up already from a Untrimmed Pork Butt. To see how hot we could get it we added some of our new Ghost Pepper Hi-Temp Cheese ! This stuff is nothing to be taken lightly, it is very hot all by itself!
Since we were already making some hot bratwurst we decided to check to see how much of the Xtra Hot Ground Red Pepper should be added to a Bratwurst (or other meat snack) to add a good amount of heat. There are two different usage recommendations on this, the first is 0.5 grams of this Red Pepper per 1 kilogram (2.2 lb) of meat, the second is to use 3 oz (85 grams) of the seasoning to 100 lb of meat. So we made up two different batches of Blue Ribbon Brats with the two different amounts of the Xtra Hot Red Pepper to find out which one gave us a better product. Both of these gave a good amount of heat and our recommendation is if you really like things spicy go with the 3 oz to 100 lb of meat and if you aren’t sure then start at the 0.5 grams per kilograms and work out exactly how much you want from there!
Watch the video to find out which Bratwurst was hotter!
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RE: Lebanon Bologna Mix
@brian-r Thank you for all the information, that helps a lot! Your weight in seasoning, cure and citric acid are all correct so that is not the issue.
The first thing to check is that when you are using Encapsulated Citric Acid that you are not then holding your product overnight, it acts as a cure accelerator and the product needs to go directly to the smokehouse. When using Citric Acid the dry crumbly edges can absolutely happen if you hold the product overnight after stuffing and before going to the smoker. You didn’t list that though so I am assuming you went directly to the smoker.
The next thing that stood out is hand mixing, it is hard to get the proper amount of protein extraction by hand, it can be done it is just hard. Check out this video https://www.youtube.com/watch?v=wStH-RtQUY8 and go to the 1:20 mark for what good protein extraction will look like in a product. It also goes over “fatting out” that might have been an issue so watching the entire video could be beneficial.
If you think your product had that amount of protein extraction then we want to look at some additives.
You might want to add a binder like Sure Gel or Carrot Fiber, they are not a required ingredient but if you are having issues with a dry product it can help as Carrot Fiber will hold up to 26 times its weight in water and it will keep it bound up in the meat. Cold Phosphate would be another option for sure as it increases water holding capacity of the meat.
The third thing that MIGHT be an issue is finishing it up at 200°F. We would recommend a lower cooking cycle but you have correctly stepped the temperature up in stages so I don’t see this as a likely culprit. Also this wouldn’t really give you a dry crumbly edge, just a less moist product.
They do not put a recommendation for how much water to use as a lot of people use different amounts, for example we generally ad 2 qts to a 25 lb batch but a lot of people only use 1 qt. We do it partly because it makes it easier to mix and stuff but it does add time to the cook cycle. Other people find that too soupy of a mix and want a shorter cook cycle.
I hope this helped! If anyone else sees anything that stood out to them let us know!
RE: Lebanon Bologna Mix
@brian-r Can you give me your entire process? I am going to guess the issue is either in mixing or smoking schedule but the more detail you can give me the better the chance I will be able to figure out what is going on and see if we can’t get it solved for you! If you don’t want to post it here feel free to use our chat service and send it to me.