cafisherman Welcome aboard. I love smoked salmon. I usually only do it here in Texas when it is near freezing and do a cold smoke.
Have you done a hot smoke and cold smoke? What temperatures are you smoking salmon at?
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.
You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Does anybody know why ECA works when its only released after the meat reaches 130 degrees?
The cure needs time to work (24 hours) before smoking BUT, can go on the smoker immediately if ECA is mixed in.
Does the bad stuff have opportunity to enter the meat between the time the meat enters the smoker and the ECA is released? How does that work?
I would love very much to know. am I over estimating how quick bad stuff can get in the meat. Is the idea to kill what gets in. I think Im missing something. Please help
Our first foray into sausage-making, what I call the “Elk Sausage Project”, has been a GREAT success! 😋 And it wasn’t hard to do! Hubby Dan sterilized everything, cut up an elk foreleg (removing all the silver skin & sinew), and then double-ground the elk meat, mixed with pork (60% elk, 40% pork for the fat content- elk has No fat). Then we made 3 different kinds of Breakfast Sausage (which makes GREAT burgers, too!): Walton’s Meatgistics “Holly PSS GC5060”, for classic, sage-seasoned breakfast sausage, our friend Daniel Oliver’s recipe for spicy Calabrese Sausage with Fennel, Hot Pepper, & Paprika, and one lb. using Maple-Chipotle Rub from Pepper Palace & some Bourbon Barrell Aged Maple Syrup. Dan then used the grinder to stuff it into 10 Walton’s 1-lb. sausage bags for the freezer. We cooked some of each in a cast iron pan, and ALL THREE ARE DELICIOUS- juicy, flavorful… and they make store-bought sausage patties seem absolutely tasteless! Next time we will probably make some using the Israeli “Meurav” spice mix we created & a Cinnamon-Chile spice blend we have… Other ideas are Garam Masala & Ras El Hanout & Jerk spice blends!
u.jpg stuff1.jpg saus.jpg patties.jpg l.jpg
I’ve made various sausages through the years, but never Liverwurst. The several recipes I have show canning in glass jars via sous vide, or clear plastic cling paper. I want to sous vide a batch using a casing that can be cooked. What type and size casing should I use? Thanks, Fr. Seraphim
I’m Mike from Bismarck, ND. I have been making deer sausage with my family for about 25 years. This year was the first time we strayed from just country style sausage. We made 25 lbs of summer sausage. This was also the first year we used meat stabilizer and sure gel. What a difference that made in the final product! Everything came from Waltons. We cold smoke all of the country style sausage and the summer sausage was smoked and cooked in a Bradley smoker until I can afford a PK! I really want to get into making sausage and other meat products at home so I don’t have to buy it in the store! Future generation20210214_210534.jpg
It was -27 F so we had to improvise with the smoker.
Hello new here from MA, I’ve been hunting for a while and just started doing more of my own processing the last 5 years mainly using friends equipment. I’m at the point I want to get my own stuff I’m looking into the Weston and LEM #22 I need a mixer that will attach, is the dual grind worth going with LEM over Weston?
I was going to use smoked meat stabilizer for the first time in my snack sticks. I was wondering if I could mix the seasoning and hold overnight and then add smoked meat stabilizer the next day before stuffing or if I even needed to do that. Do you get enough flavor in the meat without holding overnight
Where are you from (city/state)? Independence, MO
How much experience do you have in meat processing or smoking/grilling? Just starting with processing. Lots of grilling/smoking experience. Compete around the region in KCBS competitions, last year finishing 24th in their Team of the Year race, and as high as 8th in pork. The way we trim pork and brisket for comps leads to lots of trimmings, so want to start making sausage that we can use at home, and when catering/vending. I currently have 65 lbs of pork trimmings from the pork for our first 4 comps this year. We’ll do somewhere between 20-25, so do the math. I have it vacuum sealed in 5 pound packages in the freezer right now, so I can start making smaller batches until I’m confident enough to make big ones (aim small, miss small).
What is your favorite meat snack or seasoning flavor? Jalapeno Cheddar
What is your current smoker or grill? Gateway Drum Smokers (5 of them) GMG Jim Bowie, PK TX, WSM (3), weber performer, home built UDS
This past year I took the plunge and raised my first hogs. Two berk/duroc crosses were bought in March and at the end of December (that’s the soonest my help would have time to do them) we butchered them. The smallest had a hanging weight of 395. We did not weigh the larger of the two, but he was easily over 400 hanging.
I have hunted for years and never liked the idea of someone else processing my deer, so I have done a lot of deer. Usually, I do a lot of jerky, an italian sausage, and summer sausage. That’s what we will eat, so I don’t mess with anything else…other than the tenderloins…those are always eaten panfried in butter as a sort of toast to the year and hoping for a great season next year.
I was fairly confident I could process a hog but to be on the safe side I asked an old friend who had been a hog farmer on a large operation for years to give me a hand and lend his expertise. In exchange for his and his son’s assistance, I offered them the second hog. Everything went smooth and I have been working of the sausage, bacon and hams every since.
I recently discovered Waltons Inc. and man am I glad I did…wish I would have years ago. I look forward to learning more in the future.
Hi, I just came across the forum after visiting the Waltons web site to purchase some supplies.
I have been processing meat and brewing beer longer than I care to remember and one of these days I may get it all figured out.
Hope to pick up some new tricks of the trade from the group and share what I can as well.
My background is in industrial process controls and not surprisingly two of my electric smokers are designed and built in-house. It almost as much fun building stuff as it is eating good sausage and cured meat.
At the moment I have two brine cured pheasants that need to go into the small smoker. This weekend some friends and I plan to make a 25 lb batch of venison sticks and 20 lbs of summer sausage, (assuming my order of casings and ECA arrives from Waltons on schedule). Great folks to do business with.
Randy Ray here my experience level is mid level, I process deer for my self I, I got into this bc I wasn’t happy with the processor I was using at the time and I like really spicy meats jerky ,hot links etc ,it took me several years to aquire my processing tools and really enjoy this hobby , I haven’t processeed in a couple of years due to my work schedule,but I have a lot to process now and ready to get to work,I’m looking forward to meeting others that share my passion , I know this is too long lol! Sorry!