This is a new category that can be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.
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• beekeeper84 -
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• Little Baby Teddy
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Making brats and going to add carrot fiber. First time using it. Should I add it to my liquid along with my spices or add it dry during the mixing?
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Pk 100 blew up!! Gonna need some parts. Was Cooking some snack sticks had it set to 145 just put saw dust in the bowl, turned to walk away and the door blew open, hinges bent, door latches bent!!haven’t changed anything from the last batchs?? Any help thank you 20210321_122804.jpg
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i have several bellies out and ready to go but am short on Blue Ribbon cure. Is there anyway I could use Dry Rub Bacon Cure and add Sodium Erythorbate (I have both) to accelerate the process so I only have to hold overnight? I don’t really want to brine the remainder for days, but if I have to I will have to.
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So approximately 5 weeks ago i made a 12.5 lb batch of Smoked BBQ sticks and Honey BBQ sticks. I always get about 1 pound of meat that i can not get out of my stuffer so i use my jerky gun to stuff a summer sausage casing with the left over meat. At the time i did not have any summer sausage casing so i bagged it and froze. Today i thawed and stuffed those summer casings, what im very concerned on is the color of the meat. Usually the meat turns brown from the cure. As you can see the pile in the left is Smoked BBQ, right is Honey BBQ and the meat around sides and bottom of tub is fajita that i just stuffed into sticks you can see a distinct color difference. I really dont believe i forgot the cure as i dissolve the cure in distilled water of 2 qts. 1 qt for each 12.5lb batch so the cure would have been in both mixes if it was used and the pile on the right which is honey BBQ does have a darker color. Jonathon thoughts? And anyone else? Have you used the Smoked BBQ and notice not much of a color change, or by freezing and thawing do something different to it?20210319_213555.jpg
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I made 25 lbs of jalapeño snack sticks, and stuffed them all at once with all the seasoning, sure cure, encapsulated citric etc. I forgot about that I could only smoke 12 lbs at once, so I put the remaining stuffed snack sticks in the refrigerator til the next day. I noticed that you are not suppose to hold the sticks overnight with the encapsulated citric as it acts as a accelerant to the nitrate. Are they going to be safe to eat?
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I am currently smoking snack sticks and for some reason I can’t get it past 140 degrees. It’s been at 175 for the last 4 hours and it still hasn’t past 140. Is this normal? My last batch I made didn’t take this long to hit the 160 mark. Should I raise the temp in the smoker?
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Slim Jim’s ground, seasoned, with cure about noontime, I need to mix, stuff in casing yet. How long can I hold refrigerated before I should smoke & finish the product? I have to be at the Doctors visits mostly all day tomorrow when I Had Planned to smoke. Can I safely hod for 2 days in the fridge with out freezing?
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By mistake my husband bought corned beef brisket instead of beef brisket. Is the corned beef ok to mix with venison to make meatsticks? Please let me know. Thank you.
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Using our weston mixer for the first time. The notched end of the mixing shaft is too short. It only goes on to the pin by 1/16th of an inch. I’ve got 25 lbs of brats sitting here. It’s stripping the notch out. Help!
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Hi All,
Been reading and reading and learning and yesterday started my first batch of brats and breakfast sausage. I but have something I didn’t expect.
I cut and ground 25lbs of pork bottom with the largest hole plate, 3/8" I think, in my new Weston #8, 575W grinder. It was SUPER easy and did not take long at all.
Added spices, lightly kneaded with no protein extraction, and started my 2nd grind with the ‘medium’ plate. It was really hard to push it through and it was a pink paste with no variation in the texture, a puree almost. I know it is going to be harder to push the 2nd grind but after 10min of really cranking down on the stomper, I barely had a single pound done.
I went back up to the larger plate, cooled the meat to almost frozen and firm, then proceeded to really mash on the stomper again to get it all through. It had a little more texture but much less than I expected and still took forever to do.
I now have the meat really cold again and trying to use the plastic wide open ‘plate’ with no blade for stuffing using a 3/8" tube for some breakfast sausage and again I am having to really crank down HARD on the stomper, all the way to the bottom which creates a hard pull out because of the suction, and am still barely getting anything out. All the vids I saw you pushed down what looks to be firm but the sausage comes out and still has texture. I’m making a tiny, pink muck sack and my arm is getting sore to get about an inch a minute.
It really feels like I am getting zero push from the auger and only getting ground meat out the end by pure force and pressure.
Any ideas, please?! I am desperate and I really, REALLY need to try and get this done or it may have to go in the freezer until late next week before I can even attempt it again because of my schedule.
Thanks!!!
Dave -
Good morning, I am making home made bacon from a pork belly. I used 1 teaspoon of instacure #2 per 5 lbs of meat in my dry rub. After 48 hours of brining the belly, I discovered through research that I should have used Instacure #1 for bacon and Instacure #2 is for dry curing such as salami etc. I immediately removed my pork belly from the refrigerator and rinsed the dry cure from the belly. I made a new dry rub just using salt and sugar and no pink cure at all. I am planning to stop brining the belly on Saturday which is day 6 of brining and smoking on Sunday. If I hot smoke this belly after 6 days in the brine will it be safe to eat after being exposed to the instacure #2 for two days? Thanks for any help.
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Planning on stuffing some Hawaiian snack sticks tonight (pork & pineapple) and smoking them tomorrow morning. It will most likely be about 8 hours between when I finishing stuffing them tonight and when I start the smoker in the morning. I know you normally would add encapsulated citric acid if going straight from stuffing to smoking but in my situation with an 8 hour delay what would you recommend? I will be using the normal cure with my maple seasoning tonight when I mix and stuff them.
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I was curious we were making summer sausage and bought your all’s summer sausage seasoning and encapsulated citric acid. We completely forgot the package of citric acid we bought was for all 100 lbs of stuff we were making and actually added it all to a 25 lb batch and then stuffed it. Will this cause any issues having that much citric acid?
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I am placing an order for supplies this morning and need some guidance. I will be making snack sticks and summer sausage from Venison. I want an additive with moisture retention and wondering if I should be using Cold Phosphate or Carrot Fiber or both? Similar question on an accelerator for my snack sticks which I want to immediately start smoking after I stuff them. Should I be using your Smoke Meat Stabilizer or your Encapsulated Citric Acid or both?
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Please help! I stuffed 8 lbs. of chorizo sausages, but after grinding and stuffing the sausage, I realized that I forgot to mix in the 9 cloves of minced fresh garlic. So I removed the casing from all of the sausage and mixed in the garlic by hand.
While re-grinding the meat mixture will likely more evenly distribute the garlic, I don’t want to risk further comprimising the consistency of the the meat/ mixture.
My question is:
Should I regrind the meat before stuffing it or should I just got ahead and re-stuff the sausage?
Thank you ahead of time!!! -
I want to make smoked turkey bacon, I bought the imitation bacon #2 and the carrot fiber. I watched the video and it does not mention carrot fiber just meat stabilizer is that the same thing? Calling the customer service center sucks they don’t know anything also told me Don’t use the chat function either because they don’t know. Finally figured out how to get on here and so far I wouldn’t recommend the product to anyone for the trouble I’m having getting help anyway. I have gathered for 1 pound of Ground turkey I need .6 ounces of bacon cure and 2 4 oz of water bur do I really need the water? is it just for meat stabilizer whatever that is idk. The carrot fiber says 1.59 to 3.59 oz’s per batch can someone quantify batch 1 lb, 10 lb, 25 lb idk.
Please direct me to a Ground turkey recipe that I can refrigerate for x amount of time and smoke in smoker for x amount of time at x amount of heat. I also asked if there were any meat derivatives in the imitation bacon #2 and customer service said no but now I don’t trust that answer. I am doing this because a family member has Lyme disease and anything besides turkey or chicken could kill her. I know just buy at the store well see i make pork bacon already for her husband and would like to make bacon for her as well.
I hope to hear from the meatgistics team directly for help… -
smoking summer sausage venison / pork at around the suggested mix ratio . followed all pre smoking suggestions with prep using suggested cook temp. cycle
using 30 inch masterbuilt smoker lay three 2.5 x 24 inch logson top two racks only the element side fried a few of the ends . QUESTION … should i put additional water tray on rack below where they get fried ?? or rotate during smoke and when to rotate ? other than this issue the rest turn out perfect in appearence thanks -
Still New at this and they told me when I pick up the seasoning to use Super Bind. But I forgot to ask when I use it? My question is I am going to make Mild Italian , Jalapeno and Cheddar sausage, Hot links and Pepperoni today. I ready to grind my meat and start mixing up. Do I use it in all of these? Thanks
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First post and first attempt at smoked sausage. Question one. Do I need Sure-Jell ? Question two do I need encapsulated citric acid? Question three how much water do I need in a 25 lb batch ?
Thanks for any help ahead of time , this is my first attempt at smoked sausage. -
Coming to Wichita East store in the morning. Wanted to try to Lebanon Bologna, but really want a Sweet Lebanon taste. Do you have an idea of how much sugar to add to the recipe? Brown, white, or dextrose? I guess this question is not a 911, but would like to know if I need to pick up anything while in Wichita in the morning. Thanks.
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