Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • Sales
    • FAQ
    • Topics
      • Unread
      • Recent
      • Random
      • Popular Monthly
      • Popular All-Time
      • Unsolved
      • Solved
    • Users
      • Groups
      • Online Users
      • Latest Users
      • Top Posters
    • Map
    • Live
    • Events
    • Conversions
      • Seasonings
      • Cure
      • Additives
    1. Home
    2. Recent
    Log in to post
    • All categories
    • All Topics
    • New Topics
    • Watched Topics
    • Unreplied Topics
    • G

      Has contest entry form changed?
      General • • glen

      5
      1
      Votes
      5
      Posts
      29
      Views

      gus4416

      glen I agree it sucks

    • RafterW

      What are you hunting/fishing?
      Bragging Board • • RafterW

      2081
      4
      Votes
      2081
      Posts
      11815
      Views

      S

      processhead Haven’t been on that one yet. Looks and sounds like 2 good days.

    • S

      Chicken summer sausage
      Smoking & Grilling • • shoprat53

      3
      1
      Votes
      3
      Posts
      225
      Views

      R

      Shoprat53 would you be willing to share your chicken jalapeño summer sausage recipe? I want to venture into making chicken summer sausage. Have you had any issues with your cold smoke process? What size casing are you using? Thanks!

    • Roy Nohl

      tough hog casings
      Report an Issue • • Roy Nohl

      6
      0
      Votes
      6
      Posts
      183
      Views

      J

      Jonathon thanks for the info, going to make Walton’s hot links again with some changes from the tips trying to reduce tough hog casings. Going to use Walton’s smoke time and temp listed for smoke sausage smoking. A couple of questions

      How long is best guess to soak hog casings before stuffing? Looks like best to pull at 160 but ice water bath when pull or just hang at room temp for an hour plus?
      Thanks
    • Pivodog

      What's your next Meat Project?
      Meat Processing • bowl chopper • • Pivodog

      1501
      11
      Votes
      1501
      Posts
      10052
      Views

      G

      Ridley Acres It worked for me on some pellets I had stored for a few months
      I wouldn’t put them in with anything else that had liquid content, they could possibly retain or absorb more water.
      The dehydrator works too, not as fast and you have to sift the dust off of the pellets going in but you can dry a greater quantity

    • Ridley Acres

      Black Forest Bison equipment sale
      General • • Ridley Acres

      1
      0
      Votes
      1
      Posts
      35
      Views

      Ridley Acres

      lkrfletcher Bob Stehlik and any other @Colorado user may be interested in this:

      86ae8350-a56c-4a29-ae59-cf81fccfbeb5-image.png

      https://www.grafeauction.com/event/black-forest-bison

    • processhead

      Walton's Stuffer Tubes
      Equipment • • processhead

      6
      0
      Votes
      6
      Posts
      154
      Views

      processhead

      Jonathon Thanks for confirming that. I suspected that it might be an old image but wanted to verify with the someone who knew for sure.

    • hunters stick

      sand in the water pan ?
      Meat Processing • • hunters stick

      8
      0
      Votes
      8
      Posts
      57
      Views

      hunters stick

      Thanks ya,ll
      got her percolating right now empty, amazing whats happened thus far, with two probes, 1 in the center of the chamber an one next to the smokers built in probe It is within 3 degrees now, with the water pan plumb full, it took an hour or so the stabilize, I have nver had those two spots that close in temp… seems to be improving…

    • Tex_77

      What did everyone cook today?
      Bragging Board • • Tex_77

      17855
      19
      Votes
      17855
      Posts
      82347
      Views

      cdavis

      OleSmokey I think your bread looks great 👍

    • Ridley Acres

      freeze racks for sausage prior to vac sealing
      Equipment • • Ridley Acres

      5
      0
      Votes
      5
      Posts
      63
      Views

      Ridley Acres

      Tex_77 That’s what I ended up doing when we got about half thru the links. The problem I have is that I am not usually able to get started on projects like this until after we clean up from dinner. I grid everything one evening, stuffed links the next night, then patties then next. It didn’t seem like they were firm enough by the time we got cleaned up each night, so we held overnight in the freezer and that was first operation the following day once I got home from work.

      I was mixing in 10-12lb batches by hand, and that really slowed me down. Next year I’ll have me a meat mixer, and hopefully a space that I can leave everything setup while we are in processing mode.

    • Tex_77

      Meat Matters Jan 28th, 2023 to Feb 1st, 2023
      Blogs • • Tex_77

      15
      5
      Votes
      15
      Posts
      81
      Views

      RafterW

      Jonathon very valid point.

    • chippewa

      Sweet chipotle jerky
      Bragging Board • • chippewa

      32
      9
      Votes
      32
      Posts
      196
      Views

      Denny O

      chippewa Thanks, if you have done this that’ll answer my question.

    • processhead

      Bacon/Ham Prepared Cures Salt Levels
      Meat Processing • • processhead

      25
      4
      Votes
      25
      Posts
      342
      Views

      processhead

      Jonathon Did you ever hear back with more information on this topic?

    • Jonathon

      February 2023 Giveaway
      Meatgistics Member Specials • • Jonathon

      19
      1
      Votes
      19
      Posts
      189
      Views

      Jonathon

      Ridley Acres Lol, yes. That one was easy, I just put that on the monthly though, I didn’t feel like it needed it for the wheel of destiny (the new non-official name) because this is just something we are trying to do as a fun little value add.

    • Andrew N

      Starters, cultures and moulds South Africa
      Information on Groups • • Andrew N

      15
      1
      Votes
      15
      Posts
      120
      Views

      Ridley Acres

      Dave in AZ Spot-on, chap, as always!

    • Tex_77

      Gardening, canning, pickling and everything related
      General • • Tex_77

      2051
      6
      Votes
      2051
      Posts
      13631
      Views

      chippewa

      Surg did you use hot brine or is it a cold and slow brine. Did you add any dill?

    • Jonathon

      Reminder, Livestream today at 3pm!
      Non-Food Related • • Jonathon

      21
      2
      Votes
      21
      Posts
      151
      Views

      C

      bocephus At least you found the wheel…

    • Tex_77

      Drink of Choice
      General • • Tex_77

      3683
      8
      Votes
      3683
      Posts
      27077
      Views

      C

      GWG8541 I just hope ours turns out half good. It has been a real challenge with the sudden ultra high temps down here & ultra ultra high humidity, but we are trying to hold our own with it. We have the fermenter in the bathtub full of cold water, adding ice every now & then to keep the temps in check. I hope it turns out better than bathtub beer though. We will follow Paul’s advice & let it mellow out a bit, but it will be a challenging wait, knowing all we have been through to try & pull it off. It was the warmest lager type beer I could come up with & really wanted to do one before it got too warm, not knowing this was going to hit. We have been in short sleeves out in the field & shorts when we get home, & still sweating up a storm. So much for that Gumbo I made right before this hit. I guess it will be like the peppers in Mexico, they actually help cool you down.

    • R

      soo vey
      Equipment • • RON PARRISH

      29
      0
      Votes
      29
      Posts
      214
      Views

      GWG8541

      Not that you need one more, but I have an Anova at the recommendation of some here in the community. I have had no problems with it. I picked it up at COSTCO Online, but they do not show up on their website anymore. I got the kit with the tub and lid.
      https://anovaculinary.com/products/anova-precision-cooker

    • HerbcoFood

      Venison Pastrami Question
      Meat Processing • • HerbcoFood

      12
      0
      Votes
      12
      Posts
      186
      Views

      Jonathon

      I am with Idaho Smokey I think the reason for the differences is the difference between cure #1 and cure #2. Cure #2 has nitrates and nitrites. The nitrates break down into nitrites, which break down into nitric oxide which provides the curing power. So, because we are holding for a shorter period of time than normal for using cure #2 they might have been calculating it by the amount of Nitrites in the cure, knowing that all the nitrate wont break down into nitrites in that time. However, the nitrates in cure #1 are a very small amount…it seems like a lot of cure for a 4 lb roast.

    • salmonmaster

      Sous Vide Brisket
      Meat Processing • • salmonmaster

      5
      0
      Votes
      5
      Posts
      57
      Views

      salmonmaster

      Jonathon did you like it? Was it tender? What temp. In smokehouse? One more thing, what breed is your dog? Our kids are thinking about getting a dog that looks a lot like yours.

    • Denny O

      Denny O's Pizza it's what's for dinner!
      Bragging Board • • Denny O

      64
      14
      Votes
      64
      Posts
      400
      Views

      wdaly

      Denny O I hear you. Our’s are in Denver and Phoenix.

    • Denny O

      Stuffer Flushers
      Equipment • • Denny O

      11
      1
      Votes
      11
      Posts
      270
      Views

      bocephus

      Denny O I hand wash mine also, quick and easy to do.

    • Jonathon

      Newest rewards , congrats!
      Non-Food Related • • Jonathon

      136
      13
      Votes
      136
      Posts
      785
      Views

      Dave in AZ

      processhead thx Paul! Now just keep on me until I fire my brewing rig up again!

    • Jamieson22

      25lb batch of Colorado Beef Jerky
      Smoking & Grilling • • Jamieson22

      30
      11
      Votes
      30
      Posts
      436
      Views

      Jamieson22

      gus4416 said in 25lb batch of Colorado Beef Jerky:

      Jamieson22 not much left

      Yeah about 7lbs out of probably about 12lb from 25lb raw. Makes you understand why store jerky can be so expensive. Well, actually why it SHOULD be.

    • S

      Cold weather smoking issues
      Smoking & Grilling • • startek

      37
      1
      Votes
      37
      Posts
      498
      Views

      bocephus

      deweymeats When I lived in MN I would smoke turkeys in Dec. My parents had a corner in the back of their house and the dryer vent was there, the snow would not pile in the corner and I would put my charcoal smoker there and was protected from wind. It worked pretty good.

    • L

      Dehydrator to dry summer sausage?
      Meat Processing • • lgnick

      8
      1
      Votes
      8
      Posts
      109
      Views

      bocephus

      lgnick Welcome to the community.

    • Jonathon

      Pizza Jerky and Snack Stick is coming back!
      Meat Processing • • Jonathon

      15
      4
      Votes
      15
      Posts
      150
      Views

      Deepwoodsbutcher

      bocephus that’s a great idea. I also like to measure things out ahead of time.

    • hunters stick

      sur-gel - wrinlkes
      Meat Processing • • hunters stick

      61
      0
      Votes
      61
      Posts
      414
      Views

      hunters stick

      I did notice the gel, but I am very focused on anything added that I taste, its subtle, but I know its there, just like the non-fat dry milk I have used forever
      In my deer links etc, it has that “ dairy” taste…. Not a deal breaker, I followed the directions, I only use 1/2 the suggested of the other milk powder, or, I taste it,
      With BP- special binder there is absolutely -0- taste, but its binding power is very strong,
      Now, how do I fix that smoker,😂

    • Cindy Bushar 0

      Coupon codes
      General • • Cindy Bushar 0

      1
      0
      Votes
      1
      Posts
      63
      Views

      Cindy Bushar 0

      My order from Tuesday live.

      Tueslive15 worked but bha50 did not.

      Can both be used together?

    • C

      Cold smoker "spiral" using wood sawdust jumps walls and burns up too fast....
      Smoking & Grilling • • cdherman

      1
      0
      Votes
      1
      Posts
      70
      Views

      C

      OK, saw videos about cold smoking with wood “dust” and was smitten. Gotta do some salmon at true cold temps and what better time, than in the winter.

      The grand daddy of wood dust burning setups is the ProQ, but they are spendy and lots of Amazon knock offs. Mine is a spiral and for the first 4 hours, was doing great. Then it jumped, or rather penetrated the barrier (which just as in the ProQ, is mesh and a little amazing that it works).

      Subsequently lots of smoke and burned up the 18 hour spiral in about 4 more hours.

      My wood dust is just pellets that I watered down to cause them to disintegrate, and then dryed back out. They seem very “dusty”. Sawdust is plenty fine I think. Maybe too fine or too dusty?

      Anyone have experience? The specialty sawdust is kind of expensive.

    • W

      Brat casing size
      Meat Processing • • WiscoHunter1995

      22
      1
      Votes
      22
      Posts
      140
      Views

      cdavis

      WiscoHunter1995 welcome aboard.

    • How to Make Canadian Bacon - Recipe
      How To Make.... Meat Recipes • • Jonathon

      74
      2
      Votes
      74
      Posts
      7493
      Views

      C

      wdaly I really appreciate that & always wish I could do more. However, you did all the work, got it set up, & made it happen. So, get ready to make some more!

    • Hunter-Steve

      Wild boar sausage
      Meat Processing • • Hunter-Steve

      28
      0
      Votes
      28
      Posts
      150
      Views

      cdavis

      wvotrfan I could go for that.

    • Jonathon

      Hey man, don't lose your head....
      Non-Food Related • • Jonathon

      12
      3
      Votes
      12
      Posts
      127
      Views

      mrobisr

      Guess it’s better than being ripped apart and bleeding out.

    • ND Mike

      What does everyone do for a profession?
      Non-Food Related • • ND Mike

      469
      10
      Votes
      469
      Posts
      4006
      Views

      Hunter-Steve

      Retired IT professional for 42 years

    • J

      Two smoking sessions to reach temp?
      Meat Processing • • jakeanderton

      18
      2
      Votes
      18
      Posts
      307
      Views

      cdavis

      jakeanderton congrats. They look great 👍

    • C

      Curing bacon
      Report an Issue • • cutumup

      13
      0
      Votes
      13
      Posts
      216
      Views

      C

      woodchuck777 Kind of like how you do some Virginia hams & certainly salted Mullet. Good idea. I think milk works good too, like for fish, etc.

    • PatrickB

      Meatgistics Podcast: Steak Yums
      Podcast • • PatrickB

      26
      1
      Votes
      26
      Posts
      190
      Views

      C

      Jonathon bocephus wvotrfan, good Eyes & good job.

    • H

      Sous vide 2” pepperoni
      Meat Processing • • hankus46

      6
      0
      Votes
      6
      Posts
      139
      Views

      H

      hankus46
      I’ll check out the binder snd fiberous casing and smoke and will also reduce grind size.
      Thanks again

    • Jonathon

      Product Naming Competition
      Smoking & Grilling • • Jonathon

      90
      3
      Votes
      90
      Posts
      665
      Views

      Jonathon

      Closing thread, we went through and picked a BUNCH of options. We will be talking about it tomorrow on our live stream at 3 pm at waltons.com/live and we will have a poll!

    • Tony Bensel

      Sous vide venison summer sausage??
      Meat Processing • • Tony Bensel

      39
      0
      Votes
      39
      Posts
      353
      Views

      bocephus

      NelsonMV We all learn from mistakes whether our own or someone else’s post. I know I have gained so much knowledge from this sight over the years.

    • Terry Kostiw

      Non fat milk vs whole milk powder?
      Meat Processing • • Terry Kostiw

      18
      0
      Votes
      18
      Posts
      871
      Views

      kyle

      johnsbrewhouse that was a good catch John. I thought it was an odd post. On;y thing I use powdered milk for is sausage and making a hot chocolate mix.

    • Mcjagger

      Formed/Pressed Ham
      Meat Processing • • Mcjagger

      19
      0
      Votes
      19
      Posts
      388
      Views

      Dave in AZ

      hankus46
      Thx:) However, it sounds like you’re more experienced than me probably! I’ve just done small 1kg ones.
      But I dont see any reason you can’t vacuum tumble at all. Not sure about replacing the mixing… tumbling is usually intended to spread injection liquid around inside large hams or bacon. Mixing on other hand is intended to extract protein, which is really what you want for formed hams. The meat chunks are small enough to cure from outside pretty quick. But I’m sure tumbling also extracts protein, just not sure it actually adds anything to formed ham.

      Love to hear how it goes!

    • weirich76

      Jerky Seasonings: Water or NO Water?
      Smoking & Grilling • • weirich76

      6
      0
      Votes
      6
      Posts
      172
      Views

      bocephus

      lamurscrappy Always good to look at some older posts, occasionally I select the random tab in topics just to see where it will take me.

    • Denny O

      Chris Street UofI Tribute
      Non-Food Related • • Denny O

      3
      1
      Votes
      3
      Posts
      141
      Views

      Denny O

      The Streets are from my hometown, Indianola IA. My cousin was neighbors with them.
      I was headed to the U of I 50 years ago this fall

    • twilliams

      How many would try this?
      General • • twilliams

      33
      5
      Votes
      33
      Posts
      335
      Views

      mrobisr

      twilliams I completely agree that visually it is not appealing at all, but I would still try it. At work several of us have agreed to try whatever we bring, at least one bite and well some have been very good, and others were stand by the trash can just in case.

    • kyle

      gift card
      Non-Food Related • • kyle

      2
      4
      Votes
      2
      Posts
      69
      Views

      wvotrfan

      kyle My son got me one for my birthday recently. It lasted a day. I’ve always got stuff to stock up on.

    • How to Make Pepperoni - Recipe
      How To Make.... Meat Recipes • • Jonathon

      21
      0
      Votes
      21
      Posts
      10153
      Views

      BobH

      I see you say I can use 100% of other meats like turkey or wild game. Is there anything different I should do if I use 100% turkey to make this pepperoni?

    • gus4416

      Made some snack sticks
      Bragging Board • • gus4416

      29
      6
      Votes
      29
      Posts
      293
      Views

      Denny O

      chippewa That was the thinking to begin with.

    • A

      Used PK100 smokehouse
      General • • armyguy

      30
      3
      Votes
      30
      Posts
      540
      Views

      bocephus

      werskirs Good Luck, hope you can convince her. If I lived closer, it wouldn’t be for sale any longer.

    • J

      Summer Sausage hold required?
      Meat Processing • • jakeanderton

      5
      0
      Votes
      5
      Posts
      238
      Views

      J

      Thank you for the help! When asking my wife, she says she wants no “tanginess”. Seals the deal for me; no ECA.

    • Deepwoodsbutcher

      Freezer labels
      General • • Deepwoodsbutcher

      39
      0
      Votes
      39
      Posts
      314
      Views

      chippewa

      Deepwoodsbutcher look up the “labels and more” store on e-bay. They have everything you can think of for labels.

    • Tex_77

      Meat Matters Jan 18, 2023 to January 26th, 2023
      Blogs • • Tex_77

      5
      5
      Votes
      5
      Posts
      155
      Views

      bocephus

      I didn’t know there was a burrito season, I eat them year round.

    • salmonmaster

      What does Willies taste like?
      Meat Processing • • salmonmaster

      29
      1
      Votes
      29
      Posts
      362
      Views

      Denny O

      Dave in AZ said in What does Willies taste like?:

      I just re-read the thread title, and laughed and laughed…

      Dave I think an “A” has been edited out of the title to clean it up a bit. 😂 😂 😂

    • Denny O

      After the Snow Last Night,
      Bragging Board • • Denny O

      30
      12
      Votes
      30
      Posts
      281
      Views

      Denny O

      chippewa I don’t know when you were by last but it sounds to me like there has been quite the change. They even purchased the property across the street too, the old sale barn.

    • G

      Pink Sure Cure Alternative?
      Meat Processing • • Good N You

      14
      0
      Votes
      14
      Posts
      216
      Views

      Denny O

      Dave in AZ Thanks Dave!
      It is the process that an item is cured changes the amount mostly, then the product has to fit the process. Does that boil it down to a simplified answer?

    • N

      Beyond meat
      Meat Processing • • nicholls47

      16
      0
      Votes
      16
      Posts
      294
      Views

      Denny O

      HerbcoFood filled with Jiffy!

    • Jonathon

      I know this is texs thing but
      Blogs • • Jonathon

      21
      1
      Votes
      21
      Posts
      214
      Views

      Departing Contestant

      Jonathon yeah, that’s how they describe hikers to their friends

    • M

      Is the meat still “good”
      Meat Processing • • mrmeat15

      5
      1
      Votes
      5
      Posts
      326
      Views

      M

      I have had to do the same thing. You will need to add more water to the mix in order to stuff it or you may hurt or even brake your stuffer.

    • Tex_77

      Meat Matters Jan 5th to Jan 17, 2023
      Blogs • • Tex_77

      9
      4
      Votes
      9
      Posts
      165
      Views

      mrobisr

      dawg This is exactly why those billionaires are all invested in the lab meat and insect production it is all by design. I do believe that this is why those same people have bought so much farmland, because they will still be able to get the fertilizer, chemicals, and raise livestock for their own consumption and profit. The tyrant’s playbook has never changed, power and money are always at the heart of the matter.

    • Dave in AZ

      Johnsonville clone Wisconson style Brats
      Bragging Board • • Dave in AZ

      55
      13
      Votes
      55
      Posts
      1256
      Views

      C

      Dave in AZ Jesser

      Exactly what Dave said. I have my recipe in an Excel sheet, so it’s scalable based on meat block. It just happens to show it at 2.25 lbs or roughly 1kg. When I’ve seen recipes, both here and on some Polish sausage making websites, base recipes seem to be always based on 1kg of meat, so that was the reason that amount was shown.

      When I originally put the recipe in, where is says 5 lbs, is just hardcoded text.

    • W

      country brown sugar ham cure on bacon
      Meat Processing • • winter

      2
      1
      Votes
      2
      Posts
      137
      Views

      B

      I am getting ready to smoke two pieces of bacon tomorrow and I used the Sweeter than Sweet cure adjusted to 1.33 lbs per gallon for a pickle. On the ‘How to make bacon’ video they recommend using 1.52 lbs per gallon of the Country Brown sugar cure in a pickle but the Sweeter than Sweet cure has a higher nitrite concentration which is why I adjusted the weight of the cure down from the 1.52 lbs/gal suggested cure. I am sure you could adapt the recipe to use it as an injection w/enhancers. Hopefully , someone else will chime in with a direct application addressing your desired process.

    • Midwest_kc

      Bacon using commercial rub
      Meat Processing • • Midwest_kc

      11
      0
      Votes
      11
      Posts
      194
      Views

      B

      johnsbrewhouse The problem with the Excalibur MRT sugar cure is that it has both nitrate and nitrite in it so that rules it out for making bacon.

    • Austin

      Podcast Questions for 1/25/23
      General • • Austin

      18
      0
      Votes
      18
      Posts
      114
      Views

      D

      When are you going to do a pod cast or live stream with a live audience?

      Local brewery? Even just on the sales floor and interact with the customers in the store or other staff?

    • PatrickB

      Meatgistics Episode: Playing Possum
      Podcast • • PatrickB

      42
      1
      Votes
      42
      Posts
      216
      Views

      Jonathon

      dawg That is the bottle of oil i got for the bamboo boards. Not it. bocephus While that is not the goal, I guess it is having that effect!

    • S

      Smokehouse
      Equipment • • Shane Durham

      72
      0
      Votes
      72
      Posts
      756
      Views

      cdavis

      Kalebtrojacek can’t ask for better than that. Looks great 👍 congrats.

    • T

      Pork to venison ratio- summer sausage
      Meat Processing • • tbum19

      39
      1
      Votes
      39
      Posts
      420
      Views

      salmonmaster

      Denny O this is how I figure it out. The 75% is 75% of 100%. The 25% is 25% of 100%. So if we have 100lbs. Of meat, 75 pounds is lean meat, 25lbs. Is fat. So if I added the 25lbs. Of fat to the 75 lbs. Of lean, I’ll have 100lbs.

    • J

      Food warmer smoker
      Meat Processing • • jblick21

      16
      0
      Votes
      16
      Posts
      284
      Views

      cdavis

      jblick21 that should make you a great smoker. Congrats and good luck 👍

    • bocephus

      Basketball
      Non-Food Related • • bocephus

      22
      1
      Votes
      22
      Posts
      210
      Views

      Denny O

      Whoop Whoop!! 80 to 76 final

    • S

      Snack Stick disaster!
      URGENT 911 • • Spmaher3

      10
      0
      Votes
      10
      Posts
      151
      Views

      cdavis

      Spmaher3 I’m with sjhuntingfool on this. I have learned that 12.5lbs of snack sticks is the max for my masterbuilt electric. Just don’t give up. You’ll get it figured out and find out it’s way worth doing. Just try smaller batches til you get a handle on it.

    • OleSmokey

      First time Braunschweiger success
      Bragging Board • • OleSmokey

      35
      14
      Votes
      35
      Posts
      419
      Views

      OleSmokey

      wdaly Definitely not perfected after my first batch but I probably wouldn’t change it much the next time.

    • Mcjagger

      Walton's Chamber Vac Sealer
      Equipment • • Mcjagger

      6
      0
      Votes
      6
      Posts
      136
      Views

      S

      Jonathon said in Walton's Chamber Vac Sealer:

      Mcjagger It will be a month or so but we have a video coming out on this. Still being worked on though.

    • KS deer hunter

      Is the cured meat I have safe to use?
      Meat Processing • • KS deer hunter

      20
      0
      Votes
      20
      Posts
      305
      Views

      F

      Jonathon thank you for your expertise. I’m looking back in time to before the German war when sausage makers choose the best temperatures for their sausage meat and their spices. Then came the war. Polish people, Jews, and others were terminated. We almost lost the sacred recipes of the past. Government agencies were in charge of what meats, spices, and temperatures were allowed. For a long time, you were only allowed pork in making kielbasa garlic sausage. Later you were allowed some beef as the story goes. If you added other ingredients it was not considered a certain sausage type. You could rename it like “Jon’s Sausage” for instance.

    • Jonathon

      Website issue thread
      Report an Issue • • Jonathon

      55
      7
      Votes
      55
      Posts
      853
      Views

      Jonathon

      Yeah, the description needed to call out that the second one was 1 mil thicker and was still 1000

    • OleSmokey

      Meat mix for Buffalo Wing Flavored Snack Stick
      User Recipes • • OleSmokey

      4
      0
      Votes
      4
      Posts
      120
      Views

      Jonathon

      OleSmokey If you are wanting to do chicken, use thighs absolutely. However, I recently found an old batch of Buffalo Wing Snack sticks I did out of beef with mozzarella cheese and OH MY GOD they are amazing.

    • salmonmaster

      Cotto Salami,H Summer Sausage, the results are in...
      Meat Processing • • salmonmaster

      42
      16
      Votes
      42
      Posts
      443
      Views

      kayers69

      Thanks for sharing it is great people like you that make the sausage making experience fun.

    • S

      Snack Stick Disaster!
      Smoking & Grilling • • Spmaher3

      26
      2
      Votes
      26
      Posts
      500
      Views

      kwieskamp

      I’ve had the same experience with long cook times. Over time I’ve found what works well for me. My experience has been that the sticks are very sensitive to the amount of fat added when trying to bring up to temp (160). One batch I decided to add what I thought was an excessive % of fat and when I put them on the smoker they were up to temp in less than 4 hrs (smoker never got over 190). (I ramp up the temps the same every time I cook. However, my pellet smoker will not consistently stay lit if I go below 150, so I start at that temp.)
      I’m still experimenting with fat and water content but the ratio that came right up to temp was 6 lbs venison, 2lbs of lean pork butt, 2 lbs of lard (for a 10lb mix) I add the spices, cheese and pink salt based on 10lbs, and have found about 1/2 cup ice water per 1lb of mix is about right. In this case, 5 cups. Never added anything but spice mix curing salt and water.
      I’ve found to its much more difficult to smoke in cold weather. I have done it, but I cover my smoker with fiberglass welding blankets from harbor freight as insulation. The more meat in the smoker, the longer it takes. My 30" x 17" smoking grill will handle 10lbs. (1 layer of sticks with some space between each stick) and I rotate them because of smoker hot spots.
      Hope this helps!

    • salmonmaster

      Smooth acid in pepperoni
      Meat Processing • • salmonmaster

      48
      9
      Votes
      48
      Posts
      509
      Views

      mrobisr

      Dave in AZ said in Smooth acid in pepperoni:

      Lastly, a few folks HAVE left it sit overnight mixed in and said they didn’t see a texture loss. Maybe it was mrobisr. So it may work… but not a “best practice” if you can avoid.

      I agree that avoiding it is best, but if you cannot I have NEVER had a problem ever, so don’t worry do what you have to do.

    • T

      Cellulose Casing Question
      Meat Processing • • TCost

      8
      1
      Votes
      8
      Posts
      295
      Views

      bocephus

      TCost That’s the nice part, we usually get to eat our mistakes and learn from them and try again til we get it right.

    • B

      Spongy brats?
      General • • Basscat

      12
      0
      Votes
      12
      Posts
      227
      Views

      M

      One more vote for to much protein extraction. If you are looking for moisture retention I use carrot fiber works great.

    • F

      Water % when using sure gel.
      Meat Processing • • Fred Jensen

      6
      0
      Votes
      6
      Posts
      109
      Views

      F

      Jonathon you doing a great job! I’m half-Polish. I figured what good am I to be Polish and not make Polish sausage? I do make other sausages that aren’t Polish. I appreciate your work and what you do. A lot of the sausages I make are not in the stores.

    • dhg001

      12 hr hold before dehydrating summer sausage
      Meat Processing • • dhg001

      12
      1
      Votes
      12
      Posts
      182
      Views

      Jonathon

      Bunch of good information here from Dave in AZ calldoctoday and others but I would say there are 3 main reasons we want to let the cure sit in the meat overnight.
      1 - safety, specifically (though not limited to) in a vacuum pack. Botulism is a nasty little b****r and it can grow JUST fine in a air-free environment, sure cure prevents it from growing
      2 - flavor preservation
      3 - color development and preservation

    • Deepwoodsbutcher

      Home meat processing shop
      Meat Processing • • Deepwoodsbutcher

      258
      3
      Votes
      258
      Posts
      2354
      Views

      bocephus

      Spidey I thought that only happened to me.

    • Jonathon

      Sausage Stuffers (Parts, Types, and Tips) - Meat Processing Equipment 206
      Meat Processing Equipment • • Jonathon

      11
      3
      Votes
      11
      Posts
      753
      Views

      T

      Didn’t think about the size of the stuff I’m already adding plenty of liquid but it makes sense and now more money for Waltons! Thanks

    • Jonathon

      Ban on gas stoves
      Non-Food Related • • Jonathon

      124
      2
      Votes
      124
      Posts
      735
      Views

      C

      I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.

    • A

      Hi Temp Blue Cheese (Burgers)
      General • • AngusRuth

      5
      0
      Votes
      5
      Posts
      152
      Views

      C

      Jonathon In addition, dry the cheese of your choice a bit to help with its heat temperance & then freeze it before adding to your mix, late in the mix. We use other natural cheeses using this method too, just make sure you are you a harder & more aged cheese as we have had better luck with those.

    • M

      Snack Sticks - Casing falling off?
      Meat Processing • • msspengler

      8
      0
      Votes
      8
      Posts
      1005
      Views

      B

      Has anyone ever had a problem with 40 mm collagen ring bologna casings not wanting to peel off?

    • kyle

      Darn down vote button
      Non-Food Related • • kyle

      7
      4
      Votes
      7
      Posts
      113
      Views

      Denny O

      kyle said in Darn down vote button:

      Denny O also I overlooked you using the “f” word in your post. I assume your talking about other sites😊

      Took me a second! 🤣 🤣

    • D

      80/20 ground beef extruded jerky in a dehydrator
      Meat Processing • • djman69465

      6
      1
      Votes
      6
      Posts
      162
      Views

      Denny O

      djman69465 said in 80/20 ground beef extruded jerky in a dehydrator:

      kyle LOL ill try and watch the my “language”.

      🤣 🤣 🤣 🤣

    • Jonathon

      Venison Summer Sausage Recipe - Wild Game
      Wild Game • • Jonathon

      10
      2
      Votes
      10
      Posts
      1542
      Views

      J

      Sorry if I missed it. But, I didn’t see the requirement of Sure Gel in the list. On the H Summer Sausage seasoning it tells me I should use it. Any issue with its usage coupled with my also using ECA?

    • K

      Summer Sausage Fail
      Meat Processing • summer sausage • • kerndt

      11
      0
      Votes
      11
      Posts
      258
      Views

      K

      Jonathon
      Hurts more because I did it for a friend.
      Thanks for your input.

      Thank you everyone!

    • B

      Excalibur MRT Sugar Cure directiosn for bacon
      Meat Processing • • BobK

      4
      0
      Votes
      4
      Posts
      99
      Views

      B

      Jonathon thanks for your reply. I’ve given up on using the MRT cure due to the nitrate and will use some of the Sweeter than Sweet cure instead to make a pickle for these first few pork bellies I have ready for curing. I’ve done the math to correct the weight(1.33 lbs) of the cure per gallon to give me 120 ppm ingoing nitrite as per Walton’s bacon pickle recipe. I need to order some more Country Brown Sugar cure for some hams I am going to do and I will add some of the Blue Ribbon bacon cure to give it a try on the pork bellies that are next on the list for processing.

    • Dave in AZ

      Cevapcici
      Bragging Board • • Dave in AZ

      19
      7
      Votes
      19
      Posts
      220
      Views

      Departing Contestant

      zbigjeff thanks. Usually if I am good for anything it is as a bad example…465

    • Dave in AZ

      Bread: Pita breads
      Bragging Board • • Dave in AZ

      10
      2
      Votes
      10
      Posts
      252
      Views

      Departing Contestant

      Dave in AZ please don’t get me wrong, they look wonderful, and I am very certain that they are. I go back to the pita pbj’s that became one of the many small tributaries to the massive river of my psychosis

    • J

      Meat grinder sludge?
      Meat Processing • • jakeanderton

      16
      0
      Votes
      16
      Posts
      353
      Views

      salmonmaster

      jakeanderton I have the same grinder, and same problem. Traced it down to the hole in plate where the auger comes thru. A little sloppy metal to metal connection. Nothing I think you can do about it. Like smokinbubba says, just pluck it out, and keep going. It does it even when I grind frozen meat, so I don’t think it’s a heat thing. If it is, it a heat thing right at that spot.

    • Chiefb

      Pork Patty seasoning
      Meat Processing • • Chiefb

      19
      0
      Votes
      19
      Posts
      296
      Views

      Bob Stehlik

      Ridley Acres I really enjoyed your post about your hog processing. It was a real family affair. I’m from Wisconsin and I grew up with Sheboygan, Usinger’s, Klement’s and Southside Sausage brats. I looked at the ingredients in the 1503 and saw that it didn’t have sage or marjoram to give them their distinctive German flavor. I think the 1503 would be kind of plain tasting (imho).

    • G

      Sous Vide Summer Sausage
      Meat Processing • • glen

      48
      9
      Votes
      48
      Posts
      1819
      Views

      Bob Stehlik

      DHardy The RH inside the smoker makes a huge difference. We bake bread, cookies, pies and such in our Traegers and the added humidity really helps. Even doing sausage & poultry it helps to keep the skin tender instead of becoming leathery. IT also helps with getting by the stall point when doing larger items, i.e. roasts, butts and summer sausage. Search Walton’s for the subject of; “Preventing and getting past the stall”. Learning to control the RH in your smoker can help improve your end result.

    • Deepwoodsbutcher

      Ask a butcher
      General • • Deepwoodsbutcher

      80
      8
      Votes
      80
      Posts
      676
      Views

      Deepwoodsbutcher

      Mcjagger thank you!

    • Ridley Acres

      Gyro Cone Mold
      Equipment • • Ridley Acres

      17
      0
      Votes
      17
      Posts
      316
      Views

      Ridley Acres

      Dave in AZ I don’t think it was me that posted that, but I have seen them come up for sale occasionally and that’s why i’m considering how to make a block of meat for such a thing.

      History gets more fascinating the older I get.