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    glen

    @glen

    Canning Sous Vide Dry Cured Sausage Masterbuilt Regular Contributors

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    Location Wichita, Ks. Age 68

    glen Follow
    Sous Vide Canning Dry Cured Sausage Masterbuilt Regular Contributors

    Best posts made by glen

    • RE: SMOKED BACON SAUSAGE ROLL

      Reults of my smokes bacon sausage roll

      20200725_170837.jpg 20200725_170812.jpg 20200724_134642.jpg 20200724_132853.jpg

      Very pleased with the result. I was worried it would come out like meatloaf but not even close
      Did not get a photo of the kielbasa before rolling

      posted in Smoking & Grilling
      G
      glen
    • RE: Rookie Questions on Smoker Sausage

      mikesr Mike, lots of experience in the community but I don’t think you will find anyone here who hasn’t learned a few things

      posted in Meat Processing
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      glen
    • RE: Happy New Year

      Happy New Year

      posted in General
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      glen
    • RE: Quick Update

      Congrats, I remember coming in when you were Mid-Western Research on Mosley I believe
      You’ve come a long way!

      posted in Waltons Blog
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      glen
    • RE: Sugar Needed for Cure Process?

      From Texas A&M:
      Curing — the addition of salt, sugar and nitrite or nitrate for the purposes of preservation, flavor and color.
      Functions:

      Salt:
      Flavor
      Antimicrobial
      Enhances cure transport through meat

      Sugar:
      Flavor
      Counteracts harshness of salt
      Energy for bacteria that change NO3 —> NO2

      Nitrite or nitrate:
      Flavor
      Prevents warmed-over flavor
      Retards rancidity
      Cured-pink color
      Anti-botulinal effect

      You are making a quick cure product, the “energy for bacteria” is not needed IMO
      The sugar would be important in longer term products that are dried without heat over a period of time
      By the way the Celery Powder Cure provides the nitrate requirement
      That recipe seems a little light on the salt again, IMO

      posted in Meat Processing
      G
      glen
    • RE: New Years 2021

      Happy new years Chef

      posted in Non-Food Related
      G
      glen
    • RE: SMOKED BACON SAUSAGE ROLL

      Thanks guys, I thought binder would be a good idea but any recipe I found didn’t include one
      I think it looks impressive but is very basic to do

      posted in Smoking & Grilling
      G
      glen
    • RE: Coronavirus is definitely having an impact on business!

      Sign of the times
      Walked into Five Guys today, carryout only of course, and the order taker asked if I had an online or phone order I said no
      He said they could not take walk in orders only on line or phone. Really? I asked.
      So I walk out the door see the phone number and called in my order then walked back in told him my order name and waited for my order
      By the way, three other people were waiting for their orders and we all practiced social distancing.
      I wasn’t mad, if that’s the rule he had to follow it

      posted in General
      G
      glen
    • RE: SMOKED BACON SAUSAGE ROLL

      Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
      In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
      I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
      One change next time will be to integrate the roll seam to make a more solid cylinder

      posted in Smoking & Grilling
      G
      glen
    • RE: Coronacation ???

      No idle there! Looks great.

      posted in General
      G
      glen

    Latest posts made by glen

    • RE: Snack stick blues

      You might try looking up four point or pipe plug sockets

      posted in Meat Processing
      G
      glen
    • RE: Sharing stories of home processing

      Not in the brat seasoning, but may work https://www.waltonsinc.com/applewood-rub

      posted in General
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      glen
    • RE: using eca

      Jonathon Yeah, that’s why I don’t add the sure gel until right before stuffing

      posted in Meat Processing
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      glen
    • RE: using eca

      Perfectly OK
      I always mix everything but the binder and ECA, then refrigerate overnight and mix those two ingredients in right before stuffing etc…

      posted in Meat Processing
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      glen
    • RE: What did everyone cook today?

      Depending on the final look you want if it is plated be careful with a sand/bead blast

      posted in Bragging Board
      G
      glen
    • RE: What did everyone cook today?

      processhead I will keep you in the loop

      posted in Bragging Board
      G
      glen
    • RE: What did everyone cook today?

      processhead Thanks processhead, My only requirement is that it be picked up in Wichita.
      Do you have any reason to come here in a month or 2?

      posted in Bragging Board
      G
      glen
    • RE: What did everyone cook today?

      I have an Enterprise that is in about the same condition as the before photo but no stuffer tube
      I have no means anymore of restoring it
      If anyone wants to pick it up I will give it away
      Wichita Ks.

      posted in Bragging Board
      G
      glen
    • RE: Coriander?

      Coriander is definitely in my spice arsenal

      posted in General
      G
      glen
    • RE: Snack sticks casings

      I use vegetable oil and try to keep the center the casing to the tube.
      Also if it is going on hard I use a paper towel in the “push” hand

      posted in Meat Processing
      G
      glen