Just picked up the Weston 22 while it was on sale, free shipping and this thing is amazing! knocked out 60# of pork and about 30# of venison in a hurry. Big upgrade from the 3/4hp #12 grinder we’ve been using. I’ve never stuffed off a grinder before but it came with the stuffing auger tube so i thought we’d give it a shot on 40# of breakfast sausage. I was shocked how well it worked, the auger was spinning but didn’t turn the casings which surprised me. We used the Walton’s 22mm casing and they were great, long hanks and virtually no holes. If you want to see the video check out Black Run BBQ on instagram. Thanks Jon for the recommendation of the pro series 22, it’s a beast!! Looking to break our record of butchering 27 deer last year, this will certainly help the processing side of things…
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 except Italian sausage.
Dried Venison-it's cured and cold smoked
The Crew: Jason, Tommy, Billy, RJ, Dave and myself and whoever else stops by because the door is open and the beer is cold…
Equipment: Six gambrel hoist setup at the barn we refer to as the morgue, 30# hydraulic stuffer, Minipak 31 vacuum sealer, 44# Weston mixer, 3/4hp Gander Mtn grinder, stainless steel tables-one has poly butcher block top
Smokers: small vertical gas, 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
Posts made by Parksider
Weston 22 grinder
RE: Summer sausage
I’ve made some with jalapenos, just have to remember they vary a lot heat so i diced them fine and did a test with 1/2 pound, cooked it on the wood stove in our clubhouse and went from there. I really cant remember how much we put in but i did it by weight, I try to do everything by weight. But once we settled we just mixed them in, jalapeno/cheddar mix and they came out good. I always use a 50/50 mix with pork and venison for all my recipes too. I’ve never done the pork fat thing. I just use bonless pork butts that i grind myself. If you have a Restaurant Depot store near by they have the best deal by far on boneless pork but you have to buy the case, i.e. 40# at a time.
RE: When do you mix your seasonings into your meat?
I agree with Jonathan, 6 of one half dozen of another. We usually debone venison and store in muscle groups so when we are ready to make a batch we’ll grind venison, then the pork separately. I make a slurry of spice and ice water, 50/50 meat mix into the mixer and directly to the stuffer. I don’t like letting the mix sit long before stuffing, it really stiffens up. Over the years i’ve honed my process. My rule now is I make it the way my crew likes it, if someone wants us to make some-we make it our way. I will also add I’ve never stuffed off the grinder, always use a 3-step process: grind, mix, stuff.
I will admit that I have 3-6 people helping so I don’t have to run the manual mixer but I did take pity on them this year and added the large Weston mixer to the stable, we’ll see how it works.
RE: Smoked Beef Tenderlion with a reverse sear
So the contest was also a fundraiser for local public TV station so we had to use Steve Raichlen’s recipes from his new book-BBQ sauces, rubs, and marinades. I just used his American BBQ rub on the tenderloin and a sprinkle for some flavor and color to finish it. We ran the WSM @200-225F for around 2 hours, pulled it to rest it at 110F then seared it on a Weber kettle with 2 full chimneys of raging charcoal to 130F, rested again for about 20 min then sliced it. Judges also were raving about the corn salad, smoked the corn and roasted the other veggies with one of Steve’s vinaigrette recipes.
Smoked Beef Tenderlion with a reverse sear
Had a little BBQ contest here in the ROC last weekend for the public TV station fundraiser. Steve Raichlen was the guest host, great guy, boy he loves BBQ! Knocked out a whole tenderlion that we smoked on the WSM and then cranked up a Weber kettle and seared it off. Good day for Black Run BBQ, got some hardware to show for it for best main course. Missed overall title by 1 point…
RE: Eye of the round
I have two suggestions:
- Bulgogi-great Korean flavors, slice it thin, maybe run it through the cuber then marinate, grill, slice and put it on a sandwich with Asian slaw-can’t go wrong or do some lettuce wraps. One of my favorites. Or use Bulgogi for your stir fry.
- Cure and cold smoke some chuncks-my guys call it George Washington Jerky. Always a crowd pleaser. Message me if you want a recipe.
RE: Snack Sticks
I tell the fellas all the time there are two ways to do things, the way I’m gonna tell you to do it and all those other ways you knuckleheads think it should be done! Not even an option going back to 17mm, they didn’t even notice, all they said was can we put more cheese in the next batch! Thanks for the suggest, fits the stuffing tube perfectly. I tried to get a video of the stuffer in action but we had a technologically challenged camera operator, needless to say— no video…
Just banged out 50# of snack sticks this weekend using Walton’s 19mm casings, pepper jack cheese and family spice recipe. The hydraulic stuffer loves those 19mm casings!
I also got one pack of 21mm natural casing to do some breakfast sausage but we ran out of pork. I spent about an hour flushings and preparing the casings, i can tell you these are some of the best natural casings we’ve used. Only had one shorty and most were long and no holes, can’t wait to make more smoked breakfast sausage and I’m definitely going to stock up for fall while they are on sale in June!!!