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  • Learn the science behind why, when and how to use different seasonings & additives to make the best product you can.

    7 Topics
    65 Posts

    Masya Seems to just about do the same thing here in southeast Alabama at certain times of the year. I understand your frustration.

  • Learn about the equipment, casings, and processes necessary to make a variety of fresh sausages like bratwurst, breakfast sausage, and more, and then watch as we go over how to process each type step by step.

    6 Topics
    61 Posts

    Great article! I always made my sausages the “old fashioned” way and measured consistency/protein extraction by feel. It’s worked OK but I think I’ll be getting some equipment to help me fine tune my processes.

  • Learn about the equipment, casings and processes necessary to make Snack Sticks, Summer Sausage and Smoked Sausage and then watch as we go over how to process each type step by step.

    14 Topics
    123 Posts

    Also the casings used were not 19mm as stated at the bottom of the video, they were more like 1-1/2" (40mm) to 2-1/2" (60mm)diameter.

  • Learn about the equipment, best cuts of meat to use and seasonings and additives to use to make jerky.

    8 Topics
    126 Posts

    It’s my understanding that you do it with sticks so that the casing doesn’t get hard and split before the meat cooks. If doing smoke and not Dehydrating, the low first step helps with the smoke penetration for jerky. Just my opine… Cheers… Ok, tried to delete this misplaced post and i’m told i don’t have permission to delete my own post??

  • Learn how to choose the correct casings for your sausage, how to prepare it for use and the advantages and disadvantages of each type.

    7 Topics
    48 Posts

    @pete-tractor-man said in Types of Sausage Casings - Sausage Casings 102:

    What size casing should be used for Landjaeger?

    A hog casing worked pretty well the time I made it.

  • Learn about the importance, functions and abilities of meat processing equipment.

    17 Topics
    156 Posts

    Didn’t think about the size of the stuff I’m already adding plenty of liquid but it makes sense and now more money for Waltons! Thanks

  • Learn how to make the best deer snack sticks, deer sausage or any other wild game products.

    6 Topics
    34 Posts

    Sorry if I missed it. But, I didn’t see the requirement of Sure Gel in the list. On the H Summer Sausage seasoning it tells me I should use it. Any issue with its usage coupled with my also using ECA?

  • Learn about different types of smokers, using different varieties of wood and best practices for smoking your own meat at home.

    4 Topics
    12 Posts

    What Are The Safe Internal Temperatures?
    For Beef, Pork, Veal and Lamb you want to cook entire pieces like steaks, chops or roasts up to 145° and cook any ground product like hamburger or ground beef up to 160°. The reasoning for this is that the center of something like a steak has been protected from being introduced to harmful bacteria by the meat on the outside, as soon as you grind that up you are potentially exposing all of it to the bacteria.

    For Poultry, like chicken and turkey, you want to cook your meat until the internal temperature is 165°. This includes all cuts of poultry including the breast, legs, wings, and ground meat. This is going to kill off a large number of harmful bacteria including E. Coli, Salmonella and Staphylococcus amongst other.

    For Fish, including shellfish, the safe internal temperature is also 145°. There are obviously some exceptions to this like sushi and sashimi but those are made safe in other ways, mostly freezing it to a temperature that will kill any parasites that are living within the fish.

    How Can You Monitor This?
    The best way to ensure you are cooking your meat to the correct internal temperature is to use a digital probe thermometer. The Grilleye Pro Plus Thermometer makes monitoring your foods internal temperature easy, with this system you leave the probe in the meat through the cooking process. It communicates the temperature back to the base of the unit that sits outside the smoker or grill and this one will communicate that information back to your smartphone so you don’t even have to be able to see the base unit to monitor the temperature.

  • Learn about the equipment and cures needed to process your own hams and bacon at home and then follow along with our step by step videos.

    6 Topics
    42 Posts

    processhead Thanks for the tips.

  • Learn how to make specialty sausages such as Braunschweiger, Lebanon Bologna or Blood Sausage.

    7 Topics
    43 Posts

    AaronSilves said in Landjaeger Sausage Recipe - Specialty Sausage 103:

    I can’t seem to find how much water to add to the mix with the sure gel, also your meat block is 10 lbs and you say to use a bag of landjaeger Seasoning, but my bag says 25lb of meat.

    Regardless of conflicting instruction on the seasoning, always use the amount listed on the seasoning pack label.
    If using less meat, use proportionally less seasoning and cure.

    I can’t find a specific water amount listed. I use just enough water to aid with the mixing of the dry ingredients and the meat. The water aids with even distribution of the dry ingredients and just enough to give the mixture a smooth texture that will go through the stuffer easily.

  • Learn about common additives, choosing safe deli meat from the store and how to process your own deli meat at home.

    7 Topics
    9 Posts

    Great video, I bookmarked it. I’m going to do a batch when turkey prices drop around Thanksgiving time. Diablo will be my casing of choice.

  • Learn the science behind why, when and how to use different seasonings & additives to make the best product you can.

    2 Topics
    7 Posts

    Jonathon AF2E2350-E050-4FFA-B428-A335AA68A025.jpeg so this strip is starting at 12.6 pounds going to try for 28 days this will be in a fridge not opened I’m going to get another strip tomorrow and bag it the same way and hold it for 28 days in a fridge that’s open and closed all day long.