@knifemaker3 @Joe-Hell I’ll admit my crew tends to bang out some large quantities and I’m exclusively using tubed. At this point I don’t care what they cost, the length and quality is so much better and no messing around untangling… I’ll never go back. I salt them down with non-iodized salt when I’m done. Just dump a bunch of salt in a gallon zip lock and shake-and-bake then refrigerate. I know we had some that were well over 6 months old and they were fine. I use hog for sausage and brats, sheep for breakfast and hot dogs. You just need to find more friends to share with!
Came from backwoods of PA raising and processing hogs
Currently we process about 25 deer a year.
Slim jims 17/19mm collagen, ring bologna 32mm collagen, Italian sausage-some with herbs, some with wine 32mm fresh casing, breakfast sausage 21mm fresh casing-all the above done hot/mild & cheese/no cheese just about everything goes in the smoker.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave, Allan, and myself and whoever else stops by because the door is open and the beer is cold…
8'x10' walk in cooler running off a coolbot
30# hydraulic stuffer
Minipak 31 vacuum sealer
44# Weston mixer
1.5hp Weston #22 grinder
stainless steel tables-one has poly butcher block top
Smokers: Weber Smokey Mtn 22.5", custom built 4'x4'x2' propane assist smoker set up to hang 24" slim jims-holds about 60# per run and it has 4-2'x2' removable shelves-capable of 16 pork butts or 100ish halves of chicken.
Newest edition PK 100 electric smoker
Posts made by Parksider
RE: Hog Casing question....
RE: snack sticks/ dehydrator
@gerhardus6 oh my… DON’T DO IT…no seriously, I know a lot of people use it. I spent years in the restaurant business making ribs in an oven with liquid smoke. The flavor of real wood just can’t be beat. Too chemically tasting… I like 2-4 hours of smoke until stick get to the cherry color I like. Then into a water bath at 170F till they reach 155F, then into ice bath, hang to dry. The key to this is make what YOU like, don’t be afraid to experiment.
Dual plate grinder head
@Jonathan Just got my LEM catalog and took at look last night. They are featuring a new grinding head that just longer and has 2 blades and 2 plates to get the double grind in one pass. Is Weston going to offer one? If they do, I want on the top of that list! They claim it’s been used in commercial processing for years. That would be awesome!!
@craigrice @rhjbarney I use the single adjustable patty maker to make them thin as well. I also bought a manual patty press machine, works awesome. I got the multi stack patty gizmo and I’m not a fan…could be operator error too… we freeze them on parchment paper then vacuum seal in bags of four, they lay nice and flat in the freezer that way.
RE: End of summer? Really!
@Joe-Hell We bolted the french fry cutter plate to the wall, just high enough to fit a 1 gallon cambro box under it. We diced tomatoes, onions, peppers, if it fit it went through cutter. We even did squash and zuchinni sticks, perfect 1/4" or 3/8" depending on the plate. We used Vollrath everything. We had the tomato slicer, onion slicer, lettuce chopper. Those things were bullet proof too! Just search onion witch or lettuce witch.
RE: Stuffer question
@knifemaker3 I can tell you that if you get a vertical get the tall slender one. The short fat ones have more surface area and I think are harder to crank.
I do stuff off the grinder when we are making experimental runs in 5# or 10# batches and I have the Weston 22 with the auger and it works well. I’m not sure if you can buy it as an accessory or not, never looked but it’s surely a good solution to small batches without ever cranking.