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    shoprat53

    @shoprat53

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    Best posts made by shoprat53

    • Chicken summer sausage

      Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

      posted in Smoking & Grilling
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      shoprat53
    • RE: Smoking sausage

      I talked to some girl that could not answer my question about making some snack sticks.

      posted in Bragging Board
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      shoprat53
    • RE: Encapsulated citric acid

      No the soy protein is fine just personal preference. Ask someone here how to get the chart for additives and seasoning I printed it off A few years ago very handy. Has the breakdown for 1 pound and 5 pound batches. Give you table and teaspoon also ounces and grams. I weight most of my dry ingredients just more accurate and not that much more work.

      posted in User Recipes
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      shoprat53
    • Just ordered new smoker

      Ordered A Pit Boss PBV3D1-3 series electric smoker. A upgrade from my 99 dollar Aldi’s smoker I have been using for going on 3 years.

      posted in Smoking & Grilling
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      shoprat53
    • RE: Walton stuffer

      I have A 5 pound stuffer I bought at A garage sale. It was to hard to crank the handle and stuff snack sticks 19 mm at the same time. I took the handle off and tried my 1/2 battery powered drill with A 13 mm socket. To hard too control. Tried A 1/2 drive racket wrench after A short time was stuffing 5 pounds of snack stick by myself. Will use again Friday when I make my chicken snack sticks.

      posted in Bragging Board
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      shoprat53
    • RE: Encapsulated citric acid

      Your welcome remember low heat about 120 no smoke or water for first hour then increase by ten degrees add smoke and water for A hour then up to 150 for 2 hours then up to 170 until internal temperature is around 160. Ice bath I am making chicken snack sticks this weekend same procedure as the beef and pork.

      posted in User Recipes
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      shoprat53
    • RE: Chicken summer sausage

      Thanks thought so just checking. Will let you know how they turn out.

      posted in Smoking & Grilling
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      shoprat53
    • RE: Do I use A binder when makes my summer sausage ?

      Thanks for the info I added sur gel to my summer sausage they are in the smoked now.

      posted in Meat Processing
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      shoprat53
    • RE: Any Mechanics?

      Agree with Tex get A Ford or A Chevy truck. See alot of 20 year old Ford and Chevy’s trucks on the roads. Do not see many 20 year old Tundras. Enough said.

      posted in Non-Food Related
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      shoprat53
    • RE: Chicken summer sausage

      Have not tried the sponges yet but am sold on finishing in water.

      posted in Smoking & Grilling
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      shoprat53

    Latest posts made by shoprat53

    • RE: Cold phosphate

      Thanks Tex will have to reorder some sure gel, so sure gel has cold phosphate in it and what powdered milk?

      posted in Smoking & Grilling
      S
      shoprat53
    • Cold phosphate

      I have used cold phosphate the last few times making summer sausage. Both times they have turned out good. Is there A reason everyone says to use sure gel? I have used sure gel in the past but ran out so used cold phosphate. Would appreciate any feed back anyone has.

      posted in Smoking & Grilling
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      shoprat53
    • RE: Chicken summer sausage

      Thanks for the good advice Jonathan, think that I will give it A try in the near future. With the last chicken summer sausage I used cold phosphate but you recommend to use the sure gel. Will use that next time as my binder.

      posted in Smoking & Grilling
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      shoprat53
    • RE: Chicken summer sausage

      The chicken summer sausage turned out good. All chicken even the fat was almost frozen chicken skin from thighs. When I make them next time will try A different seasoning. I think one of the more “exotic” seasonings like the Gyro or feta spinich would work better than A more traditional cured sausage seasoning.

      posted in Smoking & Grilling
      S
      shoprat53
    • RE: Chicken summer sausage

      Have not tried the sponges yet but am sold on finishing in water.

      posted in Smoking & Grilling
      S
      shoprat53
    • Chicken summer sausage

      Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

      posted in Smoking & Grilling
      S
      shoprat53
    • RE: Chicken summer sausage

      Thanks thought so just checking. Will let you know how they turn out.

      posted in Smoking & Grilling
      S
      shoprat53
    • Chicken summer sausage

      What internal temperature do I need to reach am going to try to make chicken summer sausage. Is it still 160 degrees or do I have to cook it to A higher temperature because it is chicken?

      posted in Smoking & Grilling
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      shoprat53
    • RE: New Smoker

      Wal Mart sells camp chef smokers and grills Tex

      posted in Smoking & Grilling
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      shoprat53
    • Just ordered new smoker

      Ordered A Pit Boss PBV3D1-3 series electric smoker. A upgrade from my 99 dollar Aldi’s smoker I have been using for going on 3 years.

      posted in Smoking & Grilling
      S
      shoprat53