Meat Processing

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  Brisket results
  • wvhunter1965  

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  beernan Whoa! Have not seen that in a long long time, probably since last time I been to Louisiana & stayed long enough without leaving in the broad daylight to go to the grocery store.
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  Fat out issue at 115 F
  • FireHorse  

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  Yes we hung and cooled them but maybe not enough. Thanks for raising that. Definitely will keep that in mind if we ever do this again.
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  Blue cheese & bacon
  • Buffalo  

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  Buffalo I updated the conversion chart but here it is Bleu Cheese and Bacon45502890902 tbsp and 1 tsp (.69oz)½ cup, 3 tbsp (3.48 oz) Good conversion alanburkholder he was dead on with grams!
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  Jalapeño Brats
  • metlman501  

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  I did a 10lb batch of Blue Ribbon with jalapeños and cheese, turned out good, everyone that got one seemed to like them. 7.5lbs deer meat, 2.5lbs pork fat, 7.2oz blue ribbon, 1lb cheddar cheese, and 2 cups of chopped pickled jalapeños.
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  Green Onion Fresh Sausage
  • Chef  

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  Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!
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  Help learning Water bath finishing Summer sausages
  • DeerSlayer  

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  DeerSlayer That doesn’t sound like a bad plan at all for kielbasa. You probably can just set that sous vide wand to your target 152 and drop the kielbasa in for 45 minutes to an hour (probably not even that long, but it won’t hurt, and you’ll know you got it where you want it.) For Summer sausage, I recommend putting in the time to slowly bring it up to 150F (or so) in the smoker and then finishing briefly in the sous vide at 158-160F. It might take all dadgum day, but the texture is worth the work. I did my first batch of Summer sausage along the lines of your kielbasa schedule, and the texture was more like baloney. Not bad, mind you, but not what I wanted. Happy cooking!
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  Jerky seasoning in snack stick
  • Herb Manifold  

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  Herb Manifold So Jerky is a topical seasoning (mostly) so it is going to need less of the actually seasoning to achieve the desired taste. Bold will be a good snack stick, it is close to willies but I’ve made jerky from willies before and Bold is better in my mind. You’re gonna have to do some experimenting but I’d start with 18lb of meat instead of 25 for a batch. Well, that ratio, I don’t recommend you experiment with an 18 lb batch in case it either under or over seasons it. So, about 1/4 less meat (or more seasoning) than the seasoning would call for in jerky.
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  Brats Q
  • tim cahill  

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  Thanx for that info, never thought of that hurting the stuffer
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  Which grinder plate to make Hot Dogs?
  • Denny  

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  Denny smallest plate you have like Departing Contestant says. A bowlchopper is the best way to make it but usually not something people have. So a breakdown grin (3/8) and then twice through a 1/8 is probably the best thing you’d be able to do. It is what I have done here when we have made hotdogs and while it is not perfect, it is pretty good!
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  Water ratio for Sure Gel
  • Stats77  

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  scott farm Yeah, we’ve brought in some help but all that has done has freed me up for new things. We normally would have a ton of down time in the summer but this year that just isn’t happening. That spread sheet and the Trouble Shooting Document for all types of sausage are 2 things I am trying to find time to work on though!
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  New Grinder
  • drbrown35801  

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  scott farm I’m not sure on a combo but I’d be willing to bet we will be doing some good sales/deals on both items around the Holidays or maybe even sooner! Chef That’s probably not going to be how we set it up but I will put links to the good grinder plates and knives (for each size) on the grinders web page. Unboxing, adding higher quality plates and knives and then doing something with the ones they came with might be a difficult task. I’ll bring it up with Austin though~
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  Grinder for Stuffing
  • mwradke  

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  mwradke I always say that most grinders have the ability ti stuff but it isn’t going to give you anywhere near as good of a product as using a dedicated stuffer will. https://meatgistics.waltonsinc.com/topic/550/using-your-grinder-to-stuff-sausage?_=1596556249711
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  Rookie Questions on Smoker Sausage
  • mikesr  

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  Just to toss in my two cents, I’ve been using Super Bind (carrot fiber and potato starch), and I like it quite a bit. I’ve not used straight carrot fiber, so I cannot compare the two. As much as folks rave about straight carrot fiber, though, I have a feeling that I would still be quite happy with it. I really need to try soaking my casings overnight. My last couple or few batches have had problems with the casing sticking on the horn.
• B

  Meat mixer
  • bcompton53  

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  Thanks guys! Good info in this thread.
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  ham curing
  • cbherrjr  

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  This is our experience so dont take it as a rule. On Hams even with Sodium Erythorbate we still hold a min of 3 days. We have found with human error you can still get uncured spots with anything less. I would assume that if you Artery pump that you would have better results than the stitch pump we do. Bacons we can get away with a vacuum tumble and overnight hold.
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  Tripe Dog Treats
  • pkzipper  

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  I’ll second Super Bind as an effective binder. Great stuff.
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  Pro-Cut #12 KG-12-FS Meat Grinder or KG-12-SS?
  • sidpost  

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  sidpost Pro0cut FS and SS are both similar, they both have 3/4 hp motor, the FS is going to beat the SS in lb per minute by just a few oz and other than that it is just a redesign with some savings on materials used to make the external components.
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  Prosciutto
  • Chef  

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  fishbob Did by chance you happen to keep temperature and humidity readings?
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  Braunshweiger questions
  • deanlorensen  

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  I have never made it, but I love it I have friends who have won nationally and these are some tips I have picked-up don’t skimp on the fat (30% is good target), liver should be 30% min - 50%, 2.5-3% non-fat dry milk refreeze the meat before you grind each time nice and smooth but slightly firm texture is what you want for finished product boil is best in salted water. If you put them in a smoker get your humidity as high as you can I am not a fan of real smokey braunschweiger. leave out the almonds and bacon
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  Smoked Meat Stabilizer, Sure Cure, ECA
  • ilxlr8u  

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  Jonathon, Thanks for response, and the great tips re down the side of mixer. I never would have thought of that. Thanks 5BD’s
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  Meat Mixing
  • Parksider  

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  Jonathon Only did a 5# test batch so far, it’s tooooooo hot here to do sausage…Trying to wear out the new liner in pool!
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  Poultry Smoking
  • wvhunter1965  

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  wvhunter1965 TexLaw Well, as much as I joke around, I, too, am a very blessed man. Messed up once and raised 2 boys a a single dad. Very fortunate to meet the right person. We both support and make each other better. Marriage can be wonderful with the right person! Just made 16 wonderful years.
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  Cold Phosphate
  • wvhunter1965  

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  wvhunter1965 Yes, the Pa’s and most of the injectables have sodium phosphate in them already. Phosphates have a tendency to develop a “soapy” flavor when they are used beyond the recommended amounts. I think that just gave me an idea for a quick video. Taste difference between meat when phosphate is over used. When I was a kid I was 100% sure we would have smell-O-vision by now and probably thought tasting things on TV wasn’t far behind! I’ve made them with and without and while I preferred the ones with phosphate don’t let it stop you. You can still make a perfectly fine Turkey without it, it just wont have that exceptional juiciness.
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  Grinder? LEM vs Weston vs Pro Cut?
  • Jordan3215  

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  Jonathon I run twice through a 7mm plate for both pork and beef. This is what I use for sausages, burger/breakfast patties and bulk packs.
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  Hi-Temp Cheese Turns "Liquidy"
  • lkrogmann  

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  lkrogmann Trying the Walton’s certainly is worth a shot. I’ve also used the Swiss and had no problems with it at all (it was not frozen when it went in).
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  Salmon snack stick recipe?
  • mesbilawson  

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  Jonathon I wouldnt say well known by most people but I had been told that a long time ago.I also used to talk to a lot of fisherman when I had my taxidermy business.A lot of them told me that
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  Cooking brats
  • bcompton53  

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  bcompton53 Not sure if this got duplicated or not but I swear I just answered this…obviously not, hope I am not starting to dream about this board! For collagen, if you under stuff them a tad and then twist them more than needed, quick freeze in a blast freezer or longer in a normal freezer you will get them to hold a little. That is the biggest issue with collagen in my opinion, if it held its twist it would be far better all-around than hog.
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  Complete Bacon cure question
  • BryanM  

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  BryanM That depends on the manufacturer, ours that I linked to above is 2 lb to a gallon of water for a 10% pump. Since a gallon is about 8 lb of water and the cure is adding 2 that means it will pump 100 lb to a 10% increase. I highly doubt you are doing 100 lb at a time though? So if you are doing say 10 lb then use 0.2 lb of seasoning to 0.8 gallons of water and that will still be enough to pump 10 lb of bacon to 11 lb
• D

  Bacon curing
  • drbrown35801  

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  drbrown35801 I have been using 2gal Ziploc bags. Quick and easy. Mess is kept to a minimum.
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  Bratwurst casings
  • metlman501  

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  metlman501 Yes, tubed vs non tubed. No, haven’t used collegen for brat’s yet.
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  Dry Cured Meat Snack Sticks
  • Miket482000  

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  Austin , Jon or any other professional cannot not give any advice except by strict FDA guidelines. I feel the same way Look up dry cured salami recipes on line, a dry cured snack stick is really a small salami, many do it without expensive gear
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  MSG in seasonings
  • Chef  

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  Jonathon Thank you, I market all my caterings and products as no MSG, artificial flavorings or additives. A lot of customers come to me for that reason as well as any special dietary requirements.
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  Smoker
  • sbtech  

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  sbtech I’ve never heard anything but rave reviews of peoples Yoders and if money really isn’t a limiting factor that, or the timberwolf line from traeger both get to searing temps. Sorry for the delayed response I have been out of the office. Another option (cheaper) would be to get some Grill Grates this is what I use on my older GMG and they sear well. Not perfectly but WAY better than the original grates
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  Stuffing chubs directly out of grinder?
  • Jordan3215  

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  Parksider I’ll second that on the butcher 22. It’s a beast.
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  Basics to have on hand for fresh sausage making?
  • ClaytonD  

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  ClaytonD It’s a ‘citrus chili’ spice mix from Spiceology in Spokane, WA.
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  Carrot Fiber and Chicken brats - how much water?
  • ClaytonD  

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  Jonathon Thanks!
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  Has any one ever ground shoulder Clod ?
  • Denny  

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  Denny I’ve never ground it, makes sense that certain portions would lend to that task. What I have done is smoke it like a brisket for 26 hours - and it made the best pulled/chopped meat you could image! Jiggled, wiggled, and wobbled onto the prep board.
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  Submersible mixer
  • sbtech  

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  bcompton53 Yeah, the meat mixers in general are much easier on your hands. I’ve become spoiled and have a 50 lb that will do as little as 15 lb batches and hooks up to a few different grinders (surprisingly) but even a hand crank one is a lot easier than doing it with your hands.
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  Smoking pork bones
  • wvhunter1965  

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  wvhunter1965 It was good, I was surprised how much I liked the combination. I tasted the cheese whiz by itself and it tasted sort of nasty but when put ontop of a hot Philly brat made from beef was tasty!
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  Snack Sticks water squirting out
  • sbtech  

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  Brian Schneider My opinion would be no, don’t let it update. I got a response from them but it didn’t fix my issue. I am waiting for a response to that but after seeing what some other people are saying I am thinking this isn’t just my unit that has this problem. If I had to guess I’d say unit bought before a certain date aren’t working well with the recent updates but that is just speculation. If we can’t fix this I am taking down our positive review from Youtube. I don’t really want to do that and we have never done it before but at this point the thing just isn’t working right. Angers me too because it was working wonderfully.
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  Summer sausage add ins
  • dhr18  

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  If you planned this out first with blanching peppers and maybe simmer them a little longer then use that “pepper juice” as the spiced up water to help mix the meat. I was wondering how much “heat” that would give snack sticks or summer sausage. Normally I use beer but hey spice it up right.
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  Hotdogs and fat
  • Miller  

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  Jonathon , thanks
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  Shelf Stability Tool
  • Jonathon  

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  PapaSop most days!
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  Hog casings
  • fatsnacks  

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  I also like to lay them out on paper towels and dry them off then i pack them in non-iodized salt and into a ziplock bag for long term storage. In the fridge never the freezer. They will last for over a year for sure.
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  Ham video
  • lamurscrappy  

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  Jonathon no problem! Btw i switched to waltons seasonings last year for a bunch of my stuff. I just switched over to using your ham spices as well. They work out pretty tasty!
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  Snack Sticks process
  • macminn18  

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  Jonathon, thanks for the info. Here’s what happened last night with my snack sticks. Had a nasty thunderstorm come up, so ended up having to do them in the oven, not what I wanted, but couldn’t put them off. I used the Hatch Green Chili seasoning and sure cure. I increased the seasoning by about 10% or so. Unfortunately the lowest my oven goes is 175, so started there. I have jerky grid style trays that I used, criss crossed them to keep air between the sticks. I did cut them in lengths to fit in the trays, 14" or so? Some of the meat did extrude in the process, but not a big deal. They fit on 3 trays, which I rotated after about 90 minutes. After about 3 1/2 hours or so some of the sticks were at 160. Some were at 140. Ended up having to check every one. Put them back in, after about another 45 minutes, more of them were done, but about 4 of the sticks, half of a rack were not. I put them back in for another half hour. They were still in the 140 ish area, so I ended up cutting them in half. In the middle of a few of the sticks, they were still at only 127! Having needed to get to bed, I put them in our toaster oven at 300 just to get them to 160. Those ones will be consumed by me. I did take some pics this morning, recreating my setup but don’t know how to post pics here. I used 4 lbs ground beef, 1 lb ground pork. I did screw one thing up on the recipe I think, and I’m sure it has alot to do with the results. However, I’m still very confused as to the inconsistency in temps of the product. I have a nice oven, and the trays sit on top of each other, so it’s not like they’re a foot in difference in the oven. I miscalculated since I was doing 5 lbs of meat, I put a little over 2 cups of ice water, where I think it should have been 1 1/4 cups? The other thing I’m not sure may have had an effect is I did have an orange shirt on
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  Fat content in snack sticks
  • sbtech  

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  sbtech Rarely will you go too far wrong with more fat, yes it is possible to add too much fat and it will render out but generally if you add a binder and get good protein extraction and have close to the right fat content (70/30-80/20 range) you will be all good!
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  Summer Sausage Help
  • RBoyette  

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  RBoyette Click this link https://meatgistics.waltonsinc.com/topic/617/seasoning-conversion-chart-for-1-lb-and-5-lb-meat-batches that takes you to the chart showing a breakdown of all of our seasonings. Most popular is the H Summer which for 5 lb would be ½ cup, 2 tbsp (4.7 oz) and 1 tsp of sure cure would be just about correct (close enough for sure) For water, if you are adding a binder you can add a little more but 8 oz of water should be a good amount with or without a binder. When you have made a batch or two you can experiment with more or less water.
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  What is the best cuts for good ground beef?
  • Chef  

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  Denny Thanks, I’ll give this mix as well as just brisket a try.
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  Milk powder substitute
  • Tgervasio  

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  Thank you guys! much appreciated.
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  Cold smoked bacon
  • Kmucker  

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  AllanMoyer Yeah it is a different texture for sure, since 90 something percent of store-bought bacon is pre-heat treated that is what I am used to and therefore prefer but I have had cold smoked bacon before that I just pan-fried and it was really good.
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  Is cold phosphates and sure gel the same thing?
  • jiml2  

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  I did two 20# hams over the weekend, both are excellent! followed the recipe i posted above. I used all the additives listed. including sure gel Thanks
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  New Raw Dog Food Maker
  • truckmountgirl  

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  truckmountgirl Yeah, if you are going to have a wet solution tilt will absolutely be a big help in dumping, otherwise I suppose you’d have to come up with some sort of shoveling system that is going to cost time and effort. We have 3 phase vac machines with plugs on them here as well, they can be hard-wired or they can use that special plug, it has 4 prongs with one of them having a 90° angle in it (that will make sense when you see it) Yeah, sorry, I don’t have any idea what would grind bones the best for dog food. A quick google search yielded no helpful article. I will see if anyone in our commercial sales department knows. We do some stuff with a guy in texas that does some pet food though if memory serves me he doesn’t grind up bones but adds calcium dust or bone dust or something. If you wanted to do patties the easiest way would be to stuff it into Poly Tubing then freeze it and cut it. I don’t see a mold inside of a vacuum sealer working well. Maybe it would though? I’ll update the post with anything I learn from the commercial sales guys.
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  Why are my hog casings sticking to the ss tube?
  • ClaytonD  

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  tenderloin That’s an interesting point, I have heard that from some commercial customers in the past but still haven’t done it!
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  New to snack stick making
  • sbtech  

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  sbtech the W Pepperoni only comes in 100 lb units so I would be cautious about trying that one as you would have to weigh out a really small amount for a small batch. If you want pepperoni the Pepperoni Unit is what I like to use for pepperoni. You can use carrot fiber if you want, it doesn’t add protein though so I would recommend Sure Gel instead. Encapsulated Citric Acid is a cure accelerator like tmeiners82 said, it is an optional ingredient though, you can use it if you want but don’t have to. The sure cure that will come with the seasoning is not optional, you need to add that if you are going to smoke it. Hope this helped!
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  Collagen Casings Splitting
  • Derek_D  

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  Derek_D Sorry, are you saying when you said the 21mm clear in your first post you were actually talking about fresh? I’d guess they were cooked too hot or something went wrong as I grill fresh collagen all the time and unless I get distracted and the internal temp goes up around 190 they don’t split on me. Possible that they were a bad batch I guess but I’d imagine we’d hear from a lot of our commercial customers if the casings themselves had an issue?
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  Soy Protein use and Water?
  • BruceDir  

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  Thank you Jonathon, will try that this weekend! Cheers
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  Wild hog sausage
  • a2zwildlife  

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  a2zwildlife First, I’d say using pork fat is going to be your best bet. Assume your hog has 5% fat at most so add between 15-20% pork fat. Then, if you are making fresh (bratwurst and the like) use carrot fiber and if you are making cured sausage (summer sausage or snack sticks) use Sure Gel Fresh seasonings that would work well (in my mind) Inferno Hot Brat Jambalaya Brat Hatch Green Chili Supreme Pizza Cured Willies Always a good choice Habanero BBQ Gigawatt Buffalo Wing jerkjy
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  Smoked pheasant ideas
  • macminn18  

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  macminn18 No, that won’t work…well unless it was cold smoked? For sausage, you need to be using uncooked meat because after it has been cooked the proteins have already been denatured and reformed into a “solid” structure, you can’t break those bounds down and reform them again. Now, if you are talking about pheasant that has been cold smoked and then you want to make sausage that is a different story and an interesting idea! https://meatgistics.waltonsinc.com/topic/1850/gamebird-gourment-pheasant-snack-sticks We made snack sticks in the above video There are a few more ideas here https://pheasantsforever.org/BlogLanding.aspx?categoryid=369 We did some out of the Hatch Green Chili with pork fat and they were excellent, that video should be up on Pheasant Forever soon I would add pork fat if you can find it instead of adding straight pork as the pheasant will get lost in the meat of the pork but won’t with just the fat.
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  Summer Sausage
  • Boone1  

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  Boone1 Yeah, puncturing the casing isn’t that big of a deal. You can stick it in the end which may or may not be open depending on the type of casing but in general, it won’t matter
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  Ham Meat Press
  • Little Baby Teddy  

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  Got to try that too. Thanks
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  Breakfast sausage
  • adoyle  

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  I tried the Holly last time and thought the flavor was kind of light. Maybe I’ll mix a little bit extra in this time
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  Bologna question
  • bcompton53  

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  bcompton53 I would add 15-20% pork fat. I would also use sure gel over carrot fiber. And just one more option we use summer sausage seasoning for bologna and that is real good!
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  Meat mixing & protein extraction
  • denny66  

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  denny66 SO yes, you can overmix but it is sort of difficult to do especially with hands. The most common issues would be fat smear or really rubbery texture. Of the two I believe the fat smear is more common but more plays into that happening than just the mixing.
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  Grinding a whole cow
  • Brian Schneider  

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  mcherbies Yeah, if you find the 7mm is finer than what you are wanting there is nothing wrong with going twice through the 10mm if that gives you the finished product you are looking for!
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  Particle definition
  • denny66  

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  Well gentlemen I got half of it right. I do put my plate in the same way each time… but they share the same knife. I plan to fix that issue soon!
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  It was a good day!
  • Jonathon  

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  Jonathon great flavor and texture. Needs to be sliced thin, gets some nice toasted edges from the high heat. It’s at 3 weeks of drying and a little under 30 percent weight loss. I’m going to take it out to 35 percent and evaluate.
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  Sous vide snack sticks
  • fatsnacks  

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  Riley Renwick Yes, if you have a sous vide that circulates the water any sausage should be vacuum-packed. A lot of people like Parksider do it with a roaster instead so they don’t use bags.
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  Ham brine
  • chad Abbott  

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  donalddfd Yeah, the easiest thing to do is to save the leftover injection and then weigh what is left over, then add that weight in freshwater and you will have your 505 strength solution. Much less waste this way!
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  Homemade Pork Roll (Taylor Ham) Results
  • BobbyMac  

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  Jonathon I think that’s really it, I’m going to make the changes and try again. It taste more like spam or ham then it does pork roll so I think with those 2 small changes it might work better. I’ll keep you posted! Thanks for your help, had a blast making it that’s for sure
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  Fat Analyzers
  • Chef  

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  Chef Like Jonathon says it all depends, Do you trust your source? Although with that kind of production i feel like it would be a good investment. Eventually you will be able to look at it and be within a % or 2 but its always nice to be able to double check your self, your employees and your suppliers. Also the Waltons one works great and is easy to use.
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  bacon snack sticks
  • Deer creek  

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  paulfischer Bacon Taste Booster is 6 oz per 100 lb so you need a very accurate scale to make that work. It would be 0.24 oz per 25 lb batch so that is 6.7 grams. The new Escali Precision Scale is your best bet when weighing out amounts this small.
• 

  has a anyone used chicken for sticks
  • Deer creek  

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  Actually, this one will probably have the most relevance https://meatgistics.waltonsinc.com/topic/1850/gamebird-gourment-pheasant-snack-sticks?_=1588681039053 if you are willing to add pork fat.
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  English White Meat Pudding Sausage
  • Little Baby Teddy  

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  I am not familiar with this type off sausage but have you thought about flavoring for brewing/distilling I have no idea if this will work just a thought for the barley
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  Homemade Pork roll? (Taylor Ham)
  • BobbyMac  

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  TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though
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  Chorizo Seasoning.
  • Chef  

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  Thanks guys
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  Bacon curing
  • treybone4x4  

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  Thanks yooperdog, I appreciate the comment!
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  Summer sausage color
  summer sausage color • • skmeyer  

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  skmeyer. LMAO! thats a great idea for christmas (shape of candy canes)
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  Pizza snack sticks
  • twilliams  

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  According to Excalibur, they had no reported issues with any seasoning with this batch. It is possible though that there was an issue and no one else had this issue. I did make another batch of it that was not that lot# and had no issues. The fact that 2 people had similar issues leads me to believe that there was some discrepancy with that lot but I am sorry, I don’t have more information!
• A

  Hanging snack sticks in smoker
  • adoyle  

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  adoyle If you want to really speed things up then try finishing them in water. There have been a ton of posts on here about how to do it but I always like to point people to either Summer Sausage Nightmare where it first was brought up by Parksider or to the Meatgistics university Advanced Cured Sausage for steps on how to do this!
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  Jalapeños-Fresh or dehydrated for snack stick/summer sausages
  • metlman501  

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  treybone4x4 I have never had an issue with Fresh Peppers. But Pickled is a whole Different story! Ive seen 200+lb batches ruined from not draining the pickling juice It will denature the protein and ruin a batch real quick. But if you drain the juice it works great!
• M

  Sure Gel/Water for 5lbs of Venison Hamburger 80/20
  • mwradke  

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  mwradke Are you adding pork fat to get to 20% pork fat or are you doing it with just the venison? If you are doing just the venison then I would add 9 oz of water. If you are adding pork fat then 6.4 oz (both of those are because you are using sure gel) For 5 lb batches the sure gel is 3 tbspn & 1 tspn (1.2 oz/33.9 g) Go by weight if you can because that will be more accurate. We broke down all additives, seasonings and cures in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/category/23/seasonings The newer seasonings have been done and will be updated in the next few days but almost everything should be on there! Good luck!
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  This topic is deleted!
  • BobbyMac  

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  Chicken snack sticks
  • Todd Phillips  

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  Sorry, I hit post reply too quickly: -Grind 3 times, you want it to turn to goop basically. -Look at how heavily your chicken has been pumped and calculate anything about 6% into your water added (so if it is 15% know that 7% of the weight is water and take that away from whatever water you are adding) -Mix, mix mix mix, seriously keep going when you think you are done -Choose a seasoning with a lot of taste if you aren’t adding pork fat. The fat coats your mouth and lets you experience the seasoning longer and more intensley, so without it you need something Habanero BBQ or something like that. -Don’t use the skin, it’ll never grind right That’s it, good luck, here are a few videos to help https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe
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  Imitation Bacon Seasoning #2
  • twilburn  

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  twilburn The amount of cure is pre-measured for 25 lb of meat. If you are not making the entire 25-lb beat block at one time then you’re just going to have to guesstimate halving or quartering the cure to match the meat block
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  Air bubbles
  • Arod2015  

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  I was censored! ClaytonD said in Air bubbles: Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.
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  Making brats
  • twilliams  

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  twilliams Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.
• W

  Using casing pricker
  • Wolf Ridge Taxidermy  

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  Thank you Jonathan. Go Team Blue.
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  Casing wrinkles
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  For years I used powered milk for a binder as that was all I could get and never had problems, but have since switched to milk based binder because it is cheaper and still get good results.
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  Snack stick
  • frenchiegmc  

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  frenchiegmc Also only grind twice. Once through a coarse plate and once through a finer plate. I ground a batch of meat one too many times and had an unpleasant texture.
• W

  Bacon Question
  • wvhunter1965  

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  Good morning all, s.a.m - I injected after curing. Will have to try your method next time. Although all three came out great, I am one of those people that will never be satisfied and will always try to improve. I don’t think I got a good injection with the syrup as there was not much of a difference in flavor between the one I injected and the one that I didn’t. Jonathon - I couldn’t agree more and I make good use of them all!
• N

  Which binder is the best to use
  • North  

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  not a fan of carrot fiber I have had better results from soy protine
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  Fresh KIELBASA
  • Nord  

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  It was a question as I thought I would try your seasoning packet but I’ll just go back to the old tried and true recipe. Thanks guys!
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  Dry Cured Sausage Coming
  • Jonathon  

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  I’d be all over that (in time). Unfortunately, my eyes are bigger than both my stomach and my bank account.
• J

  Small casings for waltons electric 26lb stuffer.
  • jbellboy  

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  You can by smaller stuffing tubes for the Walton’s stuffers (but you might want to check and make sure it’s a good idea).
• 

  What have I done wrong?
  • 39Buick  

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  Cabelas90 Low and slow smoke for that time frame.
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  Summer sausage shrinking after sitting in fridge for 1 1/2 ]weeks
  • paugy  

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  Thanks guys appreciate all the help
• 

  Frozen Meats
  • Little Baby Teddy  

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  The concerns about refreezing meat (ground or otherwise) have to do both with safety and quality. If you safely thawed the meat and did not keep it long, refreezing shouldn’t be a problem. Don’t take my word for it, though. Take a look at what the USDA has to say about it. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety
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  Using Tubed Casings
  • John Raiona  

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  Joe Hell Yeah, maybe I have become so used to the hog casing smell that when I smelled something unpleasant but in a different way it stuck out more? Oh well Brian Schneider if they aren’t reeking they are fine. The spillage is an issue though but we are taking care of that through other means at the moment.
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  Pork sausage
  • RandyNight  

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  Thanks, guys. I will look into the #1 cure. I am familiar with #2 as we always use that in our smoked venison sausage.