kzwisconsin I’m betting that the product isnt being cooled quickly enough. Make sure you are going right to an ice bath, not a cold water bath but a 50/50 ice and water bath. Not cooling quickly enough with inedible or fibrous casing will cause the meat to stick to the casing like you are talking about.
So I’m getting ready to make some venison ring bologna. In the past I have had problems with the casing sticking to the meat. Also the seasoning I have used tends to be to spicy for a lot of people that like ring bologna. So I’m looking for your best seasoning you think will work and the best casing you have for making ring bologna. Note I don’t have any problems with meat sticking when I do my summer sausage.
Last year I made a batch of hot dogs out of some deer meat and we really loved them. I wished they were a little larger in diameter, they were a little skinny and seem to dry out easily, but I have a couple things I’m going to tweak this time, along with making sure I really stuff the casing full and also ice bath them well. My main question is the seasoning. I used the hotdog/ bologna seasoning pack, flavor was fine just a normal plain tasting hot dog but I’m looking for a little more flavor this time, thinking maybe polish? What have others used? I’m going to make a couple flavors of brats also, and I want these to definitely be more along the lines of a hot dog than something fancy, just looking for something with a touch more flavor.
Any help or tips are really appreciated
This web site is a good place to start to learn about sausage types and meat processing methods from around the world.
Also many good authentic recipes that are scaled down to smaller batch sizes.
The adverts are kind of a pain, but the main information is well worth the information presented there.
The sausage recipes listing by-country is extensive.
I have some experience with summer sausage, but I’ve never made snack sticks. A buddy who is brand new to smoking has asked me to teach him how to turn a bunch of his venison into snack sticks. I plan to use Sure-Gel, ECA and high-temp cheese.
Going through the Meatgistics videos I see two fairly different sets of time/temp instruction. I’m running an electric smoker controlled by an Auber PID, so I have no problem doing either but hoped for some clarification on which is best.
Drying (dampers full open, no smoke, no humidity):120°F for 10 minutes 130°F for 30 minutes
Smoking (dampers 1/3 open, add humidity, apply smoke)130°F for 1 hour 150°F for 1 hour 160°F for 1 hour
Finishing (dampers closed unless needed for combustion, add humidity, no smoke)180°F until meat = 160°F
Drying (dampers full open, no smoke, no humidity):125°F for 1 hour
Smoking (dampers 1/3 open, add humidity, apply smoke)140°F for 1 hour 155°F for 2 hours
Finishing (dampers closed unless needed for combustion, add humidity, no smoke)undefined175°F until meat = 160°F
Then both had an ice bath and dried at room temp for an hour.
It seems like the first one takes the ECA through its transition phase a little slower, and that it finishes the sausage a little more aggressively. I’ve seen another recipe that wants the finishing step at 170°F, which eases the sticks up to 160 more slowly.
I have no idea what the impact of these slight differences (if any) might be. Since this will be my first batch and it’s someone else’s meat I hope to learn through others before I learn from experience.
OK, ok… I know the answer is not too bad, but I got you to click on the thread. I’m also curious what will await me.
Last night I made up about 25 lbs of jalapeño cheddar brats, and 25 lbs of pork summer sausage. After mixing and stuffing the brats, I got everything ready to mix the summer sausage, and I realized I never added water to my mix on the brats.
I corrected that and made sure to use it in the summer sausage, but I’m curious when I cook these brats up, what will happen? Will they be dry? I felt like the seasoning mixed fairly evenly, am I wrong and some will be bland and others too salty?
How bad did I mess up?
I’ve made several batches of Summer Sausage, and things are going great, people love them. Question I have, what makes Snack sticks different from SS? Is it just the size? Can I use my SS meat/seasoning and stuff it into a Snack casing (yes, I realize it will likely cook quicker being smaller, I will check it independently of the SS logs)?
Thank you in advance.
Maybe this has already been suggested but I’ll add my 2 cents anyways. I was making a 5 lb batch of snack sticks yesterday with my 11 lb Walton’s stuffer and you know how it always leaves about 3/4 lb of your ground and mixed meat in the throat? Usually I just make some hand formed sausages or use it to add to a batch of scrambled eggs but this time I made a strong jalapeno based blend with ghost pepper cheese and didn’t think the wife would like it. So, when the stuffer was done stuffing the casings I was trying to think of something to get the rest of the meat out of the throat and I saw my lemon tree was loaded so I put a lemon over the top of the throat and ran the plunger down-worked like a champ! The lemon fit inside the throat and gave me another 6" of snack stick. All that was left was a small handfull of meat that I made a patty out of. Next time I’ll put a second lemon in there when the first is all the way in. I tried some old hamburger buns the last time I made sticks but they just flattened out and didn’t get the meat out. Lemons are the perfect size! Hope this helps! R!
I always wanted to try to make Landjaeger after tasting an exceptional commercial example from Karl Ehmer from New York.
[link text]https://karlehmer.com/product/meats/sausages/(link url)
Yesterday I made a pilot batch of the Walton’s Excaliber Landjaeger and finished smoking it last night.
I did a split batch of 6.25 lbs. 3lbs with ECA and 3lbs without ECA.
I used 75% lean venison and 25% pork butt for the meat block and stuffed it in hog casings.
This style of sausage is traditionally flat instead of round. I attempted to flatten them to by laying them out between two baking sheets with a meat lug 1/2full of water on top.
The sample I tasted warm out of the smoker was very good for both with and without the ECA, but I would have to say the batch without ECA tasted best. This morning I tried a cold sample and the flavor improved overnight.
If I were to do it over again, I would probably use a smaller hog casing or a large sheep casing as they turned out a little larger than what I was hoping for. I would probably link them next time too.
These would also make a pretty good snack stick. They have a mild dill flavor that I initially wasn’t sure if I would like, but it is a nice flavor.
Awhile ago (before I found Walton’s) I bough a hank of 22-24mm sheep casings from a different supplier. I bought a hank because I hate the home pack lengths. Unfortunately the hank I bought were all 4-6 ft. lengths. Does anyone know the average casing length of Walton’s 22-24mm Tubed Natural Sheep Casings.
I was reading another post where another member stated had this from a few years ago and printed it out. They were talking about ECA and binders for snack sticks and summer sausage.
I believe this was the thread posted.
Is this chart available?
Is there also something that will let the user know when and what products to use for which finished product
Hey all, I am a new member. Over the past two days I dispatched and processed my first home raised pig. I have only raised pigs twice now. The first time I sent it off to be processed, this time I did it myself. Talk about a ton of work… especially when it is your first time and you are all alone.
Anyway. I purchased some of the blue ribbon maple bacon cure. I watched the bacon video like 10 times now. My question is just how long is overnight? They say it just needs to sit in the fridge overnight before going to the smoker… is that 8 hrs, 12, 24? Also could it go longer or is that bad news bears? Thanks!
While I have found that I have not had to add additional fat to the butts I have been processing into sausage, I have found that trying to obtain pork fat locally will cost about $3.50/lb. +
We have a local butcher that will give you copious quantities of beef fat for free!
While this is great for making hamburger, I was wondering if it provides the same flavor for pork sausage, and is there any reason not to use beef fat in pork sausage?
I did some sausage processing last week and toward the end of the session, I noticed that it was becoming harder and harder to crank the plunger out of the tank.
I only use the fast crank to pull the plunger out of the stuffer and the other gears for stuffing.
But, it seems like the gears are catching and not running smoothly. It works much better but is still noticeable when stuffing, but is much more prevalent when removing the plunger with the fast gears.
I took the top off and checked out the gearbox and I cannot find any gears that appear to be damaged. There was a small little bit (really not that much) of metal dust on the gear housing.
I see that there are some set screws that I tried adjusting, but that just made the crank handle higher and didn’t seem to fix the problem.
To me, it just seems like the gears are not seated together as far as they should.
I just bought this stuffer on 11/2016, so I am guessing well beyond the warranty period, but should I really have to be dealing with gearbox issues this soon?
Are there any other possible fixes? Or is my only option to order a new gearbox?
I am going to send a message to Walton’s Customer Service as well but thought I would ping this group to see if you have any other suggestions.
I am lucky to find this website and learning a lot from you guys.
I saw from jerky packaging and find there is term “maltodextrin” and when i research about it, the term maltodextrin is used for water holding capacity as it is hygrocospic.
Is the effect the same as using glycerin / glycerol?
There are also bunch of chemicals i want to discuss with you guys including :sodium nitrate vs sodium nitrite vs celery powder dextrose maltodextrin vs glycerin / glycerol (not really chemical) i want to find a good smoker for entry commercial level what would be good for it? I am from Indonesia so buying from amazon is crazy stuff and hopefully i get the product good without any need of manufacture defect. Just to be clear : 1 MB digital wood pellet smoker 30" MB is $200 but shipping and custom in Indonesia require around $350!!!
Hopefully we can discuss a lot in this forum and learn from each other!!