IVERYAN He really is. I love his videos.
Hi everyone- I was recently able to buy a Hobart buffalo chopper at a very reasonable price and am wondering if anyone else on this board uses one. My main questions are about making hot dogs and other sausages using the process of emulsification. There is some information on-line about emulsifying meat with a buffalo chopper, but 1st hand advice is always better.
I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
Guess I didn’t follow the directions in the name as I used hi-temp Ghost Pepper and not cheddar. 25lb pork butt and 2.5lb cheese with just a single 4.5mm grind (I could not find my 10mm plate anywhere - found it in garage toolbox while cleaning up). These are cured so will hit the PK100 tomorrow morning and likely finish sous vide. Went with a 10" link in some 42-45mm casings for more of a “dinner” sausage size.
Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.
He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.
IMG_20220119_204915462.jpg IMG_20220122_152323974.jpg IMG_20220122_183856993.jpg
2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat
My meat block was from all parts of the animal. Shoulder, belly, loin, rear.5-lbs ground pork, fine grind 4-tsp sugar 1-tbsp ground coriander 1-tbsp ground sage 1-tsp paprika 1-tsp cayenne pepper 2-tsp dried rosemary 1-tbsp dry mustard 1-tsp pepper 1-tsp nutmeg 5-tsp salt
Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.
I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.
My question is: For chicken, how would you recommend proceeding?Grind twice with a coarse plate? Grind once on coarse and once with a fine plate? Grind once only using fine plate?
Many thanks in advance!
Once every couple of years I like to make some jaternice (pronounced eater-nit-see).
WTH is that, you ask?
Every culture has a few sausage types intended for using up the leftovers from hog butchering. Eastern Europeans and specifically the Czech’s version of this sausage is jaternice.
For a lot of people, these sausages, and their ingredients, were considered “cheap cuts” and food that people of modest means ate. True, but they were also nutritious, tasty, and wholesome.
In various parts of the Midwest, Czech immigrants settled, and brought their sausage making traditions with them. Traditionally made of pork offal, pork head meat, a cereal, and seasoning, jaternice is considered an uncured cooked liver sausage that is ready-to-eat. It can be served cold, or heated and browned in a skillet (my favorite). It makes a nice breakfast meat served with eggs and toast.
Served cold it has a firm texture from all the natural gelatin in the head meat. When it is heated, it has a loose pudding-like texture.
Our family grew up eating and liking foods like this which we made in the family sausage business.
Here are pictures of how I dit it.
Ingredients: Pork snouts, pork liver, pork butt, bread and seasoning.
The liver is poached for 10 minutes and the other meats are simmered for 2 hours.
Unrelated Bonus Question: What do diving pigs look like when they come up for air?
The cooked meats are allowed to cool, cubed up and ground.
The bread is cubed up and mixed with the ground meats, seasonings, and kettle broth.
After mixing, I stuffed in large hog casings and tied them into rings. Cooking was done in a large meat lug using 180 degree water until an I.T. of 152 degrees was reached.
This was followed by a cold water bath and refrigerating overnight.
Made Kabanosy for the first time tonight, will let it cure for 24 hours and smoke tomorrow evening then going to the drying chamber for 7-10 days to make it a shelf stable product. What I have read is that it is really good, but we’ll see. I did a search on here and there were no hits, 20220108_204822.jpg has anyone else made it?
I have a question to ask about cooking stalling out while i;m smoking summer sauage and sticks
No matter what I do I cant get the internal temp to 160
somwhere around 140 - 150 is as high as i can get it to go
stick and summer sauage in the smoker for 11 -12 hrs
I have 3 different thermometers for smoker temp and 3 different meat thermometer and they all pretty much agree with each other
I believe the meat protein is good. I’ve been using Pepper Stick mix and Cranberry Flavored mix. Sure Cure, Sure Jell, Citric Acid
Also following the cook schedule very close. Meat is very tacky prior to stuffing also
I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
Made some summer sausage this past weekend. I’ve done it many times. But this time I fatted out. I have been toying with finishing up Sous-vide (I hate the term), with pretty good results, until this weekend.
I started the sausage in the smoker at 100° for an hour, 120° for an hour, ,140° for an hour with smoke, then 170° with smoke for about 2 hours until the internal meet temps were 130-140. The sausage then went to a 170° water bath via a Sous-vide heater in a makeshift cooler until meat was at 160°. I had a fair amount of fat floating on the water and a couple of the sausages had some fat between the casing and meat. What did I do wrong?
Hey there! First attempt making Willies Snack Sticks.
50/50 pork beef mix.
Willies Snack Stick Seasoning.
Had to mix by hand unfortunately. I see a mixer in my near future. Looked like I achieved good protein extraction. Last minute added ECA. Stuffed into 19mm casings.
On to my Rec-Teq 700, which unfortunately can’t go lower than 180. Smoked with an extra smoke tube for about 2 hours, until IT about 140*, then into a turkey roaster for a bath at 170ish for about 40 minutes. Pulled when IT was about 165*
Taste and texture seem really good. Hoping a nice overnight air dry in fridge makes them even better.
I suppose the main question that I have is that given that incredibly short processing time because of my high smoker temp, would the ECA have enough time to activate and help the cure as I went pretty much straight from stuffing to smoking. I just see some people going hours and hours…just hoping I didn’t mess up!!! The texture and color would lead me to believe it worked just fine. Just curious what others think?
Thanks again, love the community!
IMG_8062.jpg IMG_8066.jpg IMG_8068.jpg
The last couple of batches of things we’ve made I’ve noticed that we’re producing a lot of heat with the meat grinder once we get to the 2nd grind. Even to the point where it will start steaming / cooking where you can smell cooked meat and when you pull everything apart to clean the auger and grinding plates, there’s cooked meat stuck to the auger.
Here’s what we’re doing: we’re putting all grinder plates, auger, neck, etc. in the freezer several hours before starting, meat is pulled directly from fridge and actually partial frozen at first grind and immediately placed in freezer until it’s time for 2nd grind, we’re oiling the grinder plates / blades before 1st and 2nd grind, and I’m finishing the 1st grind with an ice cube or two to push the last parts of meat out.
This last time, I tried placing an ice cube through the grinder every few mins or so, which helped, but certainly didn’t cure it.
Part of me says, it’s metal on metal, constantly moving parts, of course it’s going to produce heat, but is there anything else we should be trying to do to reduce the heat? Obviously it doesn’t help that the 2nd grind takes much longer than the 1st grind but I don’t exactly like the idea of smelling cooked meats while I grind raw meat.
Am curious what your tips and tricks are.
I’ve been deboning my butts and grinding one day and mixing/stuffing the next. I do 25lb batches so certainly easier to break up the equipment cleaning of grinder and stuffer. Also think the extra fridge time is nice on the ground meat before stuffing. Processed 50lbs today to stuff tomorrow.
Would love some second grind tips as it just seems to be a bit of a mess for me. Took 20 min to second grind 25lb from 10mm to 4.5mm today in my #22 grinder. But perhaps it just takes a lot plunger effort normally?
So we have always made just normal summer sausage with our deer. It’s been 80% deer and 20% pork and used the h summer sausage seasoning. This year we were wanting to try and do some of the cured dry summer sausage that you hang in the basement for several weeks. I was curious if anyone had any instructions on how to do that and what all is needed to make this style sausage.
I made some pepperoni snack sticks the other day. Turned out good but would like a little drier snack stick. Nothing wrong with the flavor, we just prefer a firmer product. I followed the meatgistics thermal process schedule. Do I just keep it longer on the drying stage at 125? If so how much longer?
So I am having a new issue with my ring bologna. I had a batch of venison ground and mixed with beef fat to a 80/20 mix. Like I have in the past, but used a different meat processor. When the ring bologna was done smoking everything looked good and tasted great. But when it cooled the fat turned back to a [link text](link url)solid and can be seen leaving a waxy feel in your mouth. The only thing I did different this time was I didn’t add carrot fiber to the mix. ( because I forgot
It was out and didn’t order it). Any idea what might be the issue. Picture shows the hot and cold difference.
![E793781A-B71D-4CBF-A94A-C6B9FAD3B251.jpeg](Request Entity Too Large)