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!!?
@akdave There would be too many factors to give you an exact amount but I would say that you could knock off at least an hour ro two of that time, especially during the initial phases when your wet bulb temperature (which you won’t have a way to measure) is hotter than the surface temp of your product. Once that reverses and the surface temp is higher than the wet bulb the advantages will be cut down but I still think I am being conservative when I say an hour or so.
@mikeihuntr Here are a few posts that people Bear Pepperoni, Breakfast Sausage and I think there was something about Bear in the Gator Sausage as well but I dont see it now!
@Joe-Hell Has anyone tried making something like the Ranch Snack Stick and adding a dry package Ranch Seasoning to it? Imight try this with Chicken this weekend.
@deplorablenc1 and @Joe-Hell Great post, I am going to start trying to make some and using it with Reuben Brat Seasoning and it is going to be awesome! We have to start a rule, whenever you are responding to Joe Hell your first word MUST be yes, so it is Hell Yes! Same thing with when @blackbetty61 posts, someone should be required to post bambalam!
@akdave Commercial processors will have smokers that are able to atomize water or spray water onto a hot plate to control the amount of humidity in their smokers. The biggest advantage of this style of smoking will show up around 140 degrees, they can make their wet bulb hotter than the surface temperature of their products so the product will finish cooking very quickly but still give you a juicy finished product.
I’d love to hear from anyone who has additional ideas on this!
@ewspears It absolutely works, we do it all the time here when we are making patties for work and for home! It is easier than having to time the slice of cheese on top of the burger when you are grilling. The only downside is that you can’t give someone the option of cheese or no cheese as you are grilling.
@deplorablenc1 Generally when I post something to one I get it to all of them and we do have a twitter account as well!
@1grinder 70/30 is lean to fat ratio you want, so that would be pure pork fat, if you are going to use pork butt then I’d recommend you go 50/50 venison to pork butt. You want to make sure the pork is untrimmed as well, you really want/need that fat cap on it! Hope that answered it for you?
@Bhouin1086 What @Joe-Hell says is correct, the issue is exactly that it will melt and leave a void in your sausage, it will retain some of the taste but not a lot. We used to carry high temp blue cheese but we just did not sell much of it. If you can’t find high temp blue you can use regular just cook it at pretty low temps and dont hang it, lay it on something! Good luck!
@deplorablenc1 That is awesome! I keep reading stories about how hunting is declining, its good to know people are still showing boys and girls how to be able to feed themselves!