Meat Processing

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  Pork jerky
  • gus4416  

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  gus4416 you can make jerky from whole lean muscle proteins. Pork, turkey, buffalo, etc…
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  Water/humidity while smoking meat/snack sticks
  • dayjm1  

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  Jonathon Did you ever find that info for time temperature and humidity schedule for snack sticks?
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  #32 Hand/Belt Driven Grinder
  • pr0wlunwoof  

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  pr0wlunwoof That is very cool! Your fingers will thank you!
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  Rabbit
  • a2zwildlife  

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  a2zwildlife here they are. I use wild rabbits, my buddy has some good dogs. Maple breakfast sausage recipe from the “Chunky Chef” website, here for 2 pounds but I scale up as needed: For 2 pounds sausage, 60/40 mix rabbit meat and fatty pork. o 1/4 cup maple syrup (use the darkest REAL maple syrup you can find) o 3 cloves garlic, minced o 1 Tbsp fresh sage chopped o 3/4 tsp dried thyme (or 1 Tbsp fresh thyme - chopped) o 1 1/2 tsp kosher salt o 3/4 tsp black pepper o 1/4 tsp paprika Mix and stuff into 24-26 mm sheep casings. And here’s the country sausage recipe, made up by a dude who taught a class on sausage making and inspired by Rytek Kutas’ recipe. According to my notes I actually used an 80/20 mix of rabbit/pork for this one, so its good even when pretty lean. This is the recipe for 5 pounds: 2 Tbs kosher salt 2 1/2 tsp coarse black pepper 2 Tbs sage (I used rubbed sage) 2 tsp thyme 1 tsp sugar 1/2 tsp coriander 1/2 tsp cayenne pepper 1 Tbs crushed red pepper You probably already know to do this but I mix the seasonings up with 1 cup of water for every 5 pounds of meat. I cook these up in a little butter in a skillet. Everyone so far has really enjoyed them, and though my kids were raised on game meat my family has been a little standoffish about rabbit. But these tend to disappear when I cook them. Highly recommend both recipes.
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  Blue ribbon maple bacon cure
  • unclelar1  

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  Thanks, I bought it by mistake thinking it was able to be used dry. I usually use a dry recipe. I don’t like to soak or inject my bacon. I may calculate a recipe and give it a try. I’ll let you know if I do.
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  Just looking for advice
  22-32 teamorange • • jeffchris83  

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  jeffchris83 I would recommend a #22 and the 50 mixer. #32s are great but they generally jump at least $100 and unless you are consistently doing huge batches the speeding up of the grind isn’t a big enough factor to warrant that increase, instead you can use that money elsewhere. That however is just my opinion, if you feel like getting a #32 go for it, they are more powerful and you can grind quicker.
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  Want to try making Liverwurst
  • Randyman  

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  YooperDog It’s all about having some background fun.
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  Batch weight
  • RatguyGary  

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  I’ve always included the fat as part of the total weight for adding seasonings. I like things spicy and will usually add a bit more seasoning than called for as well. I would say if you like a good amount of seasoning, your better off including your fat in the “25lb”.
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  Protein extraction pros....cons?
  • Nick Magoulianos  

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  Joe Hell I do the same for the same reasons with reference to the water, I really only mix long enough to mix the seasoning blend into the meat.
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  Using a vacuum tumber
  • Les Strahm  

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  lkrfletcher Yeah Pass it On is an organization that helps underprivileged kids get out into the field hunting, we have done 2 podcasts with people from them. Both were lots of fun and had some good stories mixed in. For Pheasants and Quails forever we are a national sponsor, they do a good job trying to preserve and promote upland hunting spaces.
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  Encapsulated citric acid question
  • Miller  

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  Thanks for the advice. Just looking for the tang with out smoking all night.
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  Snack sticks
  • JohninPa  

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  I can’t comment directly on snack sticks, but I’ve had to hold other cured sausage for close to 48 hours because life got in the way of smoking. That batch did have a cure accelerator in it (ascorbic acid). It came out alright. At the very least, fat out was not a problem.
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  Snack stick seasoning
  • Grandpa1  

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  @granpa1 I would use Sure Gel as a binder and Encapsulated Citric Acid as a cure accelerator but make sure you watch this first https://meatgistics.waltonsinc.com/topic/763/cured-sausage-106-basics-of-making-snack-sticks and then this https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing So, seasoning and cure that comes with the seasoning, then add a binder and then add encapsulated citric acid. I would also think of adding cheese, snack sticks do well with high temp cheese and Habanaero BBQ does really well with Cheddar now, you can absolutely make a quality product without Encapsualted Citric acid or A binder like sure gel but it won’t be as good.
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  Sopressa
  • detter22  

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  detter22 We’ve had it on our list for a long time and now that we are getting out Eller drying cabinet going we will be doing some, won’t be till the new year but we will be making some delicious Sopressa!
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  Duck Season (Snack Sticks)
  • txoutdoorsman  

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  erich52 may try the cheese on the next batch of HBBQ. I do not think the flavor is hot on its own. It has a little back end kick, but I think the sweetness probably offsets a little of that heat.
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  Chicken seasoning
  • detter22  

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  Tex_77 no did 22 pounds 6 pounds breasts 16 pound thighs with fat on last grind.
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  Dry curing
  • butch  

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  Austin Completely agree, Walton’s would not be the same without both you and Jonathon. I’ve said it before and I will once again, I appreciate what Walton’s does for the small guy like me. I’ve learned a lot and trying a whole lot of new things.
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  Need to up my game... butchering my own beef
  2191095 • • knifemaker3  

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  Jonathon thanks! I’ll be ordering it from you soon along with other supplies. Just got the cooler took apart and home. Now to find someone to build a cover around it and get it back up and running before deer season!
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  Cure accelerators and cure?
  • Dan Ferdinande  

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  Jonathon that should really help with the snack stix…sometimes its a struggle especially with the collagen casings. Thanks again to everyone for the comments and helpful hints.
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  Tender roast beef and roast pork?
  • mikemikemike  

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  Jonathon If by sauce, you mean gravy, it was the drippings from the sous vide bag, flour and or corn starch, salt and pepper and probably some added water.
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  Fat out, anything other than protein extraction?
  • Trevor Abrams  

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  Trevor Abrams Can you tell us how long it was smoking for? It might be okay, but there is no doubt you were in the danger zone for too long. Now, it still might be okay but personally, I’d toss it to be safe. If you’re unwilling to do that I would try a small amount of it and wait for a day, if you’re fine then it should be good but I absolutely would not feed any to kids or the elderly. If we get food poisoning, oh no gonna be a rough few days in the bathroom. If a kid or older person gets it it can have serious ramifications. Also, it has happened to lots of us, I have realized it AFTER stuffing and have had to splitcasings and empty them then remix and restuff
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  Oxygen Absorbers
  • txoutdoorsman  

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  I don’t see any reason at all to worry about oxygen absorbers for anything that’s vac-packed and frozen. As long as your seal stays intact, you should be good to go. I’ve found stuff in the back of the deep freeze that was several years old but still in good shape
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  A few questions
  • GODUCKS  

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  Tex_77 said in A few questions: I think you should look at the German sausage seasoning. That’s also where I would start if I were looking for a “barbecue joint” flavor that isn’t “hot” spicy and then adjust from there if you want. That said, the Hot Link blend that Jonathon mentioned is good stuff!
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  Starter Cultures
  • Chef  

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  Jonathon Thanks. I have been trying to find a table or source of information about different starter cultures and how to select the correct on for the product being made. Been unsuccessful so far. Can you recommend a source for this type of information? Thanks
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  Brat seasoning suggestions/favorites
  • Mschmidt  

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  Hatch green chili is amazing. Had it fresh and smoked some. I added sure gel and se to the smoked ones and mixed it in the mixer. I then cut up and added some diced pepper jack cheese, not high temp. They were like spicy chedderwurst. 5 lbs was gone in less than an hour with some of the guys from work. The fresh ones were equally good. Did 11 lbs with peppers and onions. Only a couple were left of those.
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  Snack stick questions
  • mrod  

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  mrod Carrot fiber is going to keep more moisture in the product and snack sticks are a semi-dried product, so you might have a little issue with the texture but it should still be okay but in the future use sure gel, soy protein, or super bind when making a cured sausage. Yes, cut them to length for the smoker, you will be able to fit more of them on a stick then if you loop them at the top and the bottom.
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  Insta cure #1 question
  • unclebill  

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  unclebill Additionally if my memory serves me correct it’s not considered a cured product if there’s less than 60 ppm of ingoing sodium nitrite
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  Sure Gel and Cold Phosphate
  • MTArcher  

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  Thanks for your help.
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  Reuben brats
  • twilliams  

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  Awesome. Great stuff
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  Back Fat vs Pork Butt w/Venison
  • deanlorensen  

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  deanlorensen Great gift! So, what I’d do is save that pork fat and use it with your ducks/geese and other birds. I am finding more and more that I prefer pork fat when making sausage from fowl as mixing it with pork butts works but the bird kind of gets run over. Using just pork fat will let the bird stand out more and that is a good thing! Deer can stand up to pork better so I would go ahead and keep doing the pork butt thing with that. For any sausage like to be in the 70/30 to 80/20 range so I’d just add 2 lb of pork fat to 8 lb of goose. Figure the goose or duck has some fat (depending) already so adding enough to be at 20 should get you in the right area! Enjoy and make sure to share pics. If you like Pepperoni, goose with pork fat is awesome for pepperoni
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  Signature smoked kielbasa
  • Mcjagger  

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  You can go straight to the smoker no wait time required.
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  New to me hobart grinder.
  • bubba_mcnabb  

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  bubba_mcnabb We use a 1950’s Hobart slicer at the shop that was literally pulled from an apple picking bin after being outdoors for a decade or more. All it needed was a thorough cleaning and it’s worked flawlessly since. Hobart is simply the best!
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  Snack stick fail
  • coladad  

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  coladad Okay, so batch in the oven didn’t have the same issue, so assuming all other things are equal I’ve got to think that there was something in that which caused the casings to burst. I wonder if the extra pressure of the hanging did it? It is also possible that the casings were old or had an issue of some sort. Clearly, it doesn’t sound like mixing was the issue. I keep zooming in on the ones that burst and the casings look like even had they not burst they would have separated from the meat. Next time you order make sure to check out podcast posts to see if we have active coupons!
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  Chicago Hot Dog Recipe Needed.
  • pr0wlunwoof  

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  pr0wlunwoof all the base recipes were good, but I always tinker to find what I like. I am not much of a picture taker, but they were still readable. Smacznego
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  Turkey andouille
  • Benjamminn  

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  Benjamminn I have never used turkey skin in a brat so I am not sure how that will go, I have a feeling even grinding it through a 1/8 plate is going to leave you with some shredds of it, but like I said, I have never done it so I can’t say for sure. As far as fat content with 55% Lean and 45% having about 30% fat content you will be on the lighter side of what I would recommend but if you use carrot fiber and cold phosphate you should be all good!
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  Snack sticks
  • dwald23  

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  dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.
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  Pepperoni seasoning for jerky
  • sbtech  

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  sbtech I agree some mixes are more sticky than others, just pointing out a method that works consistently for me Never used corn syrup solids but have made Salmon with brown sugar mixed in I used to sell beef jerky it and would keep part of large batches in the fridge overnight Trial and error; moisture content affects the paper as does time on the paper before going into the dehydrator. I have a 9 shelf Excalibur dehydrator and now I rarely have to keep any in the refrigerator overnight About hanging up in the All Around Jerky maker; I have found a finer or double grind or works much smoother. I have never had a batch extrude perfectly and always have to do some “patching” if I want perfect appearance
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  1st time meat stick venture
  • Blippo  

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  gus4416 Below is a good smoke schedule for Canadian bacon, if you can’t get it to start at 120 you have to decide if you want to try propping the lid to bleed out some heat or just start at 150 (or whatever your smoker will do) Stage 1 - 120° with no smoke and dampers closed for 30 minutes Stage 2 - 135° close dampers down and add smoke Stage 3 - 150° for 30 minutes Stage 4 - 165° for 30 minutes Stage 5 - 180° until internal temp reaches 132° or until 145° https://meatgistics.waltonsinc.com/topic/595/how-to-make-homemade-canadian-bacon-recipe?_=1600810851257
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  Italian Sausages
  • pr0wlunwoof  

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  pr0wlunwoof Thanks, now im hungry for sausage sammichez. I too like them with onions, peppers and sauce. What i do is give them a quick grill, or sear on the griddle, then into the Instant Pot submerged in marinara sauce for 30 minutes, then turn off and wait 10 minutes to release the pressure. They come oput like they been simmering all day. Soo tender and still juicy since they were pressure cooked. The best part is they don’t shoot out of the roll like a rocket when you take a bite.
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  Bologna
  • hamhock  

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  Ring bologna https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe Lebanon (if you are making a large diameter) https://meatgistics.waltonsinc.com/topic/843/specialty-sausage-102-making-lebanon-bologna?_=1600713280141 Or if you are doing just bologna that is about 2-3" diameter just follow the smoke schedule for summer sausage https://meatgistics.waltonsinc.com/topic/208/how-to-make-homemade-summer-sausage-recipe
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  Goose summer sausage
  • deanlorensen  

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  deanlorensen Okay, I’d not add humidity during the first hour. That is supposed to be a drying stage, it isn’t going to single handily fix your issue but it will absolutely help. I would also try following the smoke schedule we did here https://meatgistics.waltonsinc.com/topic/2682/wild-game-cajun-goose-sausage and use sure gel or super bind as a binder. Carrot Fiber isn’t a good choice for what you are trying to accomplish here. Glad you are getting good use of the site, it’s what we made it for!
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  Bowl Cutter/buffalo chopper
  • IVERYAN  

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  IVERYAN I’ve been looking into used restaurant equipment thinking used equipment should be at it lowest. Odd enough, it is at an all time high in terms of auctions. Everyone thinks they can beat the odds. I think prices should drop in a few months. While I am truly sorry about the small business owner, it is just like owners in 2009, we all thought if we waited long enough, it would work out. It appears that 60% of independents that closed will never reopen. Very sad indeed.
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  Casing separation
  • jeffchris83  

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  Healthy Glutton Yup, it can also be from not properly cooling the sausage after the cooking schedule depending on the type of sausage it is. However, the loose stuffing and fat out are the two most common issues. Nice answer.
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  Chicago Brat time.
  • pr0wlunwoof  

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  Did another 10lbs of Chicago bratz. Also did 5lbs of italian at the same time. The shute for my grinder isnt made anymore so I’m gonna have to design something for myself and 3d print it.
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  Sous vide snack sticks
  • bubba  

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  Not long enough…
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  Green Onion Fresh Sausage
  • Chef  

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  Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it
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  Kielbasa
  • pr0wlunwoof  

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  craigrice Its a 3"od on motor and 12"OD on Grinder atm. New motor pulley has an 1.65 OD. So hopefully cut my auger rpm in half and double tork. No real issues atm, but 437rpms is pretty fast. Taking that to 240rpm will probably help in knife and plate wear. When I get it all squared away I’m gonna do a post on it.
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  Restructured Jerky With Water??
  • sbtech  

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  You can use beef broth or beef consumme. I use consumme in jerky and marinating. Give an awesome flavor. I rarely use water at this point.
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  Meat bag fastening
  • Mschmidt  

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  Jonathon I didn’t know Austin had a son that old!
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  Walton's Meat Mixer?
  • NDKoze  

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  NDKoze We will be giving away a few when they come in as well!
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  Danger Zone Questions/Concerns
  • folsomwest  

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  Thanks for the info. Agreed, you can’t cook the spoil out. In the tons of meat I’ve smoked, cured or grilled—I’ve never had any spoil ‘on the rack’–granted I’ve wrecked some, but never had it spoil. What brought this to mind was ground meat. I do a lot of pork butts and whole muscle meat that spends a fair amount of time the danger zone despite my efforts to get it through there within 4 hours but the smoke and heat on the outside is probably high enough to avoid it growing–IT, where little bacteris is to begin with, spends quite a bit of time there. Ground meat though, well let’s just say I am particularly cautious with. Again, thanks for the reassurance.
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  The grind.
  • pr0wlunwoof  

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  PapaSop ditto!!! It all depends what you are looking for at the end. I keep notes to learn, especially when I depart the norm, sometimes I like the end product, sometimes not so much.
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  Can you make bacon from sliced belly
  • ratman6  

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  Jonathon Just what I thought. I’m sure margins are very different as well. I do not know the structure of Waltons, just you and Austin . For you two and any others involved to take such good care of us small guys, well all I can say is thank you. Obviously, there is a great investment helping the hobbyist and small guys. Frankly, My wife works in education outside the home. I live in a rural area. I so enjoy this site, it means so much more than just information. I have connected with so many people through Meatgistics - wonderful people. Your site I believe means so much more than just an educational source of information.
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  Meatballs and Spaghetti Sausage
  • Chef  

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  no they advertise on the raido.
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  I want to make a small bacon test.
  • mikemikemike  

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  Chef Sounds like a breakfast of champions. This buckboard bacon is probably the best canadian bacon ive ever had. If Belly wasn’t so expensive, i would probably cure my own, but its cheaper to buy it already cured which really makes no sense.
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  O Canadian Bacon!
  • pr0wlunwoof  

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  Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.
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  jerky seasoning for snack sticks
  • Riley Renwick  

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  Riley Renwick There is something creamy about it, I don’t know what ingredient is responsible for that but you’ll find that the same creaminess is in the snack sticks more than the jerky. Enjoy!
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  Complete Bacon cure question
  • BryanM  

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  BryanM It is only necessary when pickling but it’s also good practice to do it then also. otherwise, it might be a little salty even with just a 50% soak as injecting is doing the same thing as a pickle just quicker.
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  A Few Bacon Questions!
  • astrawderman  

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  astrawderman 1)Yeah, you want to hold it for at least 12 hours in a 50% strength cure even if you inject it and use sodium erythorbate. This will let the cure equalize for a little more info check out the post here and its injecting section https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe. #2) I havent cold smoked bacon so I can’t really speak to that but I’d imagine doing that is going to partially heat treat it no matter how uch you crack the lid.
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  Li'l Smokies/Cocktail Wieners Questions
  • deanlorensen  

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  Chef Anotherr option would be the 26mm cellulose casings. I’d go with this one because its the closest size and it is the only one we sell individual strands of, every other size is case quantity only.
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  Jalapeño cheddar venison brats
  • hazelwood  

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  Cabelas90 I agree. All my fresh brats are flat on 2 sides from the vac sealing and stacking in the freezer. Although it seems to make it nice to grill that way; and gives a bigger area to put grill marks on? Thanks for the response.
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  soy proteen
  • willie6378  

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  Jonathon im gona give it a try
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  Stumps gravity feed for cured sausage.
  • pr0wlunwoof  

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  pr0wlunwoof those are the ones
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  Help with meat sticks
  • Eric1  

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  Thank you for all your help Jonathan. I will try to send pictures and let everybody know how it came out.
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  Vacuum tumbling
  • Chef  

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  Jonathon You are probably correct on that. I have added warm soapy water to the tumbler and put a vacuum on it and back on the tumbler and it foamed out to the point their was no more liquid movement. Open it back up and went back to a watery consistency. If I were to vac seal a bag of soapy water and put it in the tumbler though It might not have enough volume to expand to cause a foaming issue. Good point though.
• M

  Rookie Questions on Smoker Sausage
  • mikesr  

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  Joe1 I tested the probes with crushed ice slush and all three were right on. No offset required. I haven’t tested for hot spots but good idea. No fan - unfortunately, because the cabinet is built in to a structure, there’s not enough clearance for the motor.
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  California hook
  • mars  

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  Just need another hoist in the middle to hook up to the front quarter and lift then cut
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  Today’s project. Buffalo wing jerky
  • lkrfletcher  

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  lean beef
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  New Grinder
  • drbrown35801  

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  The #32 did 10 lb 1st grind through a 3/8 (good plate and knife) in 37 seconds, second grind through a 3/16th plate (36°) in 1:15 or so. I’ll get HP posted when I get them on line but it’s either 1.5-1.75
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  Willy’s mix
  • lkrfletcher  

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  lkrfletcher That’s a great seasoning! We sell quite a bit of snack sticks out of the shop. A local winery often orders 30 lbs at a time in which I use their red wine instead of water. They turn out great!
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  Meat band saw, 10”?
  band saws • • Jordan3215  

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  Jordan3215 I assume you are meaning that the opening from the deck to the arm is 10"? I’d think you’d need one a bit bigger but let me know if that is indeed the measurement and I will check with a commercial salesmen.
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  Ya gotta love jerky with this addition
  • lkrfletcher  

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  I had something like that in Albuquerque, as well as some with red chile. Man, that stuff was great!
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  Gyro bratwurst seasoning
  • twilliams  

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  Jonathon i will message you
• A

  Salt cured country ham
  • aaronf  

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  aaronf Not me but I can run it past our application specialist. Can you give us as much of your process as possible?
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  Country smoked SACK sausage seasoning.
  • Ted Perry  

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  Can’t say that I remember the fat layer but I’m going to figure it out eventually.
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  Bad casings?
  • bubba_mcnabb  

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  Jonathon grilled them up last night and i loved the pizza brat seasoning but the casing just had a off "mouth feel’’ kinda like shoe leather?. I’ve ran into this in both tubes i stuffed. would it be possible to get replacement? 30-32mm
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  Fat out issue at 115 F
  • FireHorse  

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  FireHorse Workarounds are the ticket and it looks like you kinda found that sweet spot. Here’s hoping your bacon experiment is successful.
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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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  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.
• D

  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!
• 

  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.
• T

  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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  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
• 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.
• P

  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
• I

  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
• P

  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!
• W

  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.
• W

  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.
• J

  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.
• L

  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).
• M

  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
• B

  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.