Meat Processing
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• Brian Schneider
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Has any body ever made jerky out of hole mussel meat or ground pork I have a daughter-in-law that does not eat red meat so I would like to make some jerky for her
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I just made my first bratwurst using 32mm fresh collagen casings. In all went well only had 2 blow outs ,but I couldn’t keep them twisted, then when I cut the twists the ends opened up. Then when I grilled my brats burst open. Please help I don’t understand why
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Been processing my own venison for a few years now and really enjoy it. New member here but I’ve been perusing quite a bit of helpful information on here. Nonetheless, we typically make hamburger meat, sausage, jerky, and snack sticks. Snack sticks are my fav taste by far but they always kick my butt during the stuffing process. I’ve always had trouble getting them to stuff very easily. Over the last couple years I’ve learned to add more water, don’t add cure the night before stuffing, etc. but I’m still struggling. This year I had hell again. We have two stuffers, one old cast iron stuffer that says 8 qt but built like a tank and a cheaper 5# bought from academy a couple years ago. Used 19mm casing but had two problems, cast iron stuffer was way too hard to crank no matter how much water I added, and the cheap one is cheap foreign made junk. Started blowing seals, stripping metal gears, among other things. Not fun. Only ideas of potential causes is that the diameter of the cast iron might be too large and maybe a taller/skinnier well built stuffer would help? Also concerned about the stuffing tube I use for the cast iron because it doesn’t taper down in size near the throat, it’s just a straight opening all the way to the collar. Are these crazy ideas? I really didn’t want to buy another stuffer if there was a way to utilize the cast iron built like a tank. But I’m out of ideas…
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as i understand it encapsulated citric acid can not sit over night. so i could grind, season, and mix the first day then add the eca mix, and stuff, the next day and smoke it ? never used it before but do want to try it. just want to be sure how to go about it. i work alone so all in one day aint gonna happen. thanks in advance for any info…opa
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I wondered if I made some snack sticks with the honey barbecue seasoning if I should add some encapsulated citric acid or leave it as is?
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Has anyone tried smoking snack sticks and then finishing in sous vide?
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Hello I smoked up a couple of hams after slicing them and freeze the when I thawed them out I notice gray spot. The where injected with brine at a 10% pump and soaked for 5 days.
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Has anybody ever cured a deer ham? seen a local deer processing company advertising and would like to give it a try. Thought about using the country brown sugar cure. Any input is appreciated. -
Looking for tips and guidance on making boudin. I am going to be utilized skinless duck (so no fat from that protein) and most likely chicken livers. What percentage of fat should I use? I will be using pork backfat. It looks like the Excaliber Boudin seasoning is well liked, but do I season the meat with it prior to cooking, or in the final step when mixing all of the rice and meats/veggies together? Is there a breakdown of the seasoning somewhere on the website? I would like to see how much salt is contained in the seasoning pack.
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Made my first snack sticks this past weekend. I just bought some 80/20 about 3 1/2 lbs of hamburger. Used w pepperoni seasoning, ECA, carrot binder, sure cure and about 8 ounces of water. I had troubles with my wireless thermometer so I had to keep poking at the sticks to find out what temperature they were at and every time I did a lot of water squirted out. I am thinking that is not good. And just one more thing is it normal to have a lot of fat on the outside of the casing when down? -
In the market for a slicer and came across the Walton’s slicers. Debating between these two sizes but it may come down to the storage space I have available. Can someone tell me the outside dimensions of the 10" & 12" slicers? Did not see that info anywhere on the site. Thank you in advance!
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Austin, Happy New Year! You’ve done a good job with Walton’s on-line presence and Meatgistics site. I thought I’d send you a Resolution for the New Year: If you read through all the threads that complain about inconsistent results I believe you will conclude, as I have, that Walton’s is failing when it comes to clear, accurate, instructions for the use of its seasonings, additives and cures. Each product should be labeled telling the user the amount to use in cups, tablespoons and teaspoons; not X.XXX ounces or XXX grams per XXX pounds of meat. Give us the amounts for 5 lbs, 10 lbs, and 25 pounds of meat. And give us the amounts in a standardized, easy, format for every seasoning, additive, or cure you sell. I know you have a “Conversion Chart” that purports to scale down the amounts of seasoning, additive or cure from a 25 lb. meat block to smaller amounts to use for less meat, but your chart is f’d up. Each time I have tried to download or copy it, it has failed to come through as a readable document. Don’t you guys have Excel spreadsheets or Word tables? Have you heard of PDF? It would also help us folks out here in smokerland, if you gave better descriptions of each seasoning, additive, or cure. How, exactly, is this stuff used? When starting in this activity of processing meat into sausage or cured products it’s [censored] confusing trying to figure out which binder, enhancer, cure or seasoning to use. Doing it wrong and be expensive and unsafe. Most of us don’t have the luxury of making batch after batch of something, changing one element at a time trying to get the recipe right. I’m afraid, as loyal as I am to Waltons, if you can’t get this fixed I’ll be looking elsewhere for my seasonings, additives and cures. I hope you guys put some effort into fixing this as a priority in the new year. Best, G
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I have an odd question. What is the best way to get the last bit of meat out of the tube?
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I scored this hobart 4822 fs for $400 locally. Was worried about how it would do since it was a 22 size compared to my cables meat grinder with a 32 throat. Well i couldn’t be more happy. This thing is a tank. I can’t feed it fast enough. Only downside was it didn’t have a pan. So with help of a Waltons meat lug lid and a jig saw we now have a temporary fix.
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Was thinking about making spicy pickle snack sticks, any direction was going to do 50/50 pork but and venison and add some jalapeños and habaneros from the garden maybe add some minced garlic any direction from anyone who has used this seasoning I really like spicy
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I have a LEM stuffer and the tubes come in inch dimensions. What size casing, 19 or 21 mm, will fit on my 1/2" OD- 3/8" ID tube? Thanks -
I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.
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Should I pull the trigger and get the new Walton’s #12 grinder or wait and get the #22…what are the pros and cons…I’m just a hobby sausage maker and do a 12# batch every week or so…no I don’t eat 12# of sausage a week, I give most of it away to friends and family :)…thanks in advance for your thoughts !!! -
Hi all, I’m looking for a little insight into some differences I found between summer sausage batches this weekend. Specifically, one has a more classic texture with a bit more firmness and the other has less particle definition and less resistance to the chew; more like a hot dog than a summer sausage. I made two batches of summer sausage from 20 lbs of 80/20 venison and beef fat mix using the jalapeño unit seasoning and high temp cheddar cheese. I ground all the meat and fat through a 10mm plate, mixed them together by hand, and then ground them through a 4 mm plate. Then I split them into two 10 lb batches to finish processing. Here’s the difference between the two batches: For one batch I stopped grinding there and added seasoning, cure dissolved in 2 cups of water, and Sure Gel binder, mixed in a meat mixer and stuffed into fibrous casings. I was a little worried that the beef fat hadn’t mixed in well with the venison, so I put the second batch back through the 4.5 mm plate one more time. I thought it looked a lot better after that. I then mixed it with seasoning, cure in 2 cups water, and soy protein concentrate because I didn’t have enough Sure Gel (poor planning). Stuffed into fibrous casings. I got interrupted between the two batches, so I finished the second one about 7 hours later. Protein extraction seemed to be about the same for both. Both batches were handled identically after that: overnight in fridge, smoked on Waltons suggested schedule, ice bath, hang to bloom, done and into fridge. They look just about identical. The one made with Sure Gel and one grind through 4.5 mm plate has the better (more classic) texture. The soy protein and 2x grind through the 4.5 mm plate is a little softer and has a slightly mushy texture. They look the same but the mushier one just doesn’t have the feel of ground sausage (particle definition?) it has more of an emulsified texture. So, do you all think the difference between these is mainly attributable to the additional grind or the difference in binder? Sorry for the long description and thanks in advance for any insight! -
just did a batch of snack sticks with 7 pounds deer and 3 pounds pork fat. flavor is great but if you are eating them alone leaves a greasy coating in your mouth. Any thoughts? Thanks
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