processhead jerky from backstraps. Haven’t been able to make myself do that yet.
Wondering if anyone has made snack sticks in a masterbuilt smoker I have a ms130 I believe and wasn’t sure how many pounds I could fit in there at a time. Getting ready to place an order for seasonings and high temp cheese. If I have to do small batches I may try a few different cheeses. Thanks
Made Kielbasa for the first time yesterday. It turned out incredible! In the top 3 of things I have made. I used the pork sirloin roast I picked up a while back.
8 pounds pork sirloin
4 1/2 pounds back fat
.5 oz sure cure
3 oz sure gel
.4 oz hickory smoke powder
1 oz smoked meat stabilizer
11.5 oz Signature Kielbasa seasoning
16 oz water
40mm collagen casings
Ground 4 pounds of pork and all fat through 3/16” plate once. Ground 4 pounds of pork through 1/8” plate twice. Put everything in the mixer for 8 minutes. Stuffed into 40mm collagen casings.
120 for 30 min
130 for 30 min
140 for 30 min
150 for 30 min
160 for 30 min
170 for 7 hours
205 for 45 minutes
Late last night, internal was only 130 degrees, so I just left it on and went to bed. Woke up at 5:30 this morning to check it. Internal was only 146. So I cranked it up to 205. Checked it at 6:30 and hit 160. Pulled them, put them a in tub in the sink with cold water running in tub while I took shower and got ready for work. Stripped the casing on one and sliced it up. OMG was the flavor awesome. I refrigerated the rings and baggied up the rest of the slices to snack on at work today.
Re: Seasoning & Additives 102 Shelf Life and StorageI make fresh sausages like bratwurst style sausages, and I vacuum seal them after they are complete but after several months in the freezer they all have an off flavor like it’s old and not a good flavor. Do you recommend any type of additive that I can add to keep the flavor? I only use the seasoning and fresh meat nothing else.
For those familiar with this sausage, who can recommend a seasoning that comes close to the flavor profile of Trader Joe’s Uncured Bavarian Bratwurst?
To me, this sausage comes close to the quintessential Bavarian brat I remember from Germany, I and would like to try and make something close.
Blue Ribbon has some of the aromatics like nutmeg, but also looking for a seasoning with marjoram, black pepper, mace, ginger, coriander, cardamom, pimiento.
I’ve heard Jonathon and Austin speak on the subject and benefits of thermal processing but I don’t have a dedicated smoker that can go low enough. My question is: could you technically start the processing in the oven (proofing), baking and process from there to the pellet grill for the addition of smoke?. Part Deux of this question is: when would you transfer to the grill since the lowest my grill goes is 180 F
Did this batch the laziest way possible with a grind yesterday, season/mix/stuff today, and will smoke tomorrow.
Meat block was 25lb of pork butts ground twice through 4.5mm plate. Then the Habanero BBQ mix plus sure cure and 2.5lb of hot pepper cheese with 2 quarts of water.
Stuffed into 21mm mahogany collagen casing with a 13mm stuffing tube. This was MUCH easier to spin than past batches. Differences are 13mm vs 12mm tube, double grind, and all past batches were 80/20 pre-ground beef instead of pork butts.
Can’t wait to smoke these!
Hey All-Over the years, I’ve made quite a bit of Ground/Formed Jerky using 80/20 venison/pork fat. It turns out pretty good and it’s easy for younger kids to enjoy. I’ve used a few different recipes over the years including Hank Shaw’s Pemmican and most recently a Jerky/Snack Stick seasoning blend from a Sausage Shop in Missouri that I picked up when traveling. Just curious if anyone has any favorites for ground/formed jerky? I typically grind whole cuts twice to mix seasoning (Course grind-add seasoning-Fine grind- refrigerate overnight-smoke in Traeger). No meat stabilizer added or protein extraction through Mixing.
Won’t be long until “hog killing time” my great-granddad used to say. I was too young to learn how he processed a hog, but I know he had two cures. One was a sugar cure. The other he called a “Virginia Ham Cure.” I wish I knew what he was using and I hope some of you know.
The ham tasted salty, and was usually fried into thin slices in a little fat. My great-grandmother then made “red eye gravy,” but I couldn’t eat it, because it was a “sin to give coffee to children.” I remember those country hams, and I remember how red the meat was, not like today’s hams. Anyway, if anyone knows how to make a “Virginia Ham,” I would love to have that knowledge.
Thanks in advance, for any advice or help you can give me.
I usually get my pork fat back from a butcher. The only issue is he’s 30 miles away. I just saw this at a local market but I have no experience with it. Does anyone know if I can just rinse off the salt and use it as regular fat back in my sausage making? Thanks🙏
Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.
The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.
Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.
Started these on 7/27 and meant to go 14 days but ended up closer to 21 days using the EQ method. Some of this likely came from my inability to properly label the “Out” date on each package (thanks beers).
Anyways these are Duroc bellies that I did as a plain, maple garlic, and maple chipotle flavor. Am currently smoking them with applewood and plan to take them up to 138-140F or so since I’ll cook them post slicing.
Can you over mix? I made bear summer sausage last week, trimmed the bear and added 30% pork fat. The flavor is good, but, it fatted out. It’s not to dry, but dryer than I what I have made in the past. I thought I had a good protein extraction but I guess not. I ran the smoke schedule that it on the video for summer sausage.
Thanks for the input.
Just curious if anyone has a really good dry rub they like using for their ribs, pulled pork, burgers, etc, and tried using it for snack sticks? Does it work the same like the seasonings made specifically for snack sticks?
I was tasting some commercial rubs the other day and found one that I thought, [censored] this would be really good if I could make the snack sticks taste like this and add some high temp cheese. Just wasn’t sure if it would work or not.
Also, how much would you add? I plan on using sure cure and an accelerator.
Thanks in advance.