Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.
I should sign them up now… Hmm
The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)
Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider.
Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
A bit off topic but… Just had a short thunderstorm pass through. Not a big deal to folk’s in warmer climates but huge deal here in the great white north. It means the last of the white stuff is being washed away.
Although we’re sheltered in right now, those few rolls of thunder mean better time’s ahead. Being outdoors, grilling, smoking, camp fire’s and gathering with family and freinds.
Stay strong people… We got this!
Taking a week off work during a lock down is actually kinda boring. No where to go and not much to do. Ok, enough about that. Time to make some sausage.
All seasonings going forward were Excalibur except the cracked pepper and garlic.
Five pounds each.
#110 southern pork
Hatch green chili
Last three done as brats.
Bagged and let them set overnight to meld the flavors. Still need some practice on the sizing and twisting but whatever.
Tried a patty test on the three new ones. #110 is a repeat. The Hatch is very good, the andouille as well. The Philly brat is exceptional. Wow. Almost a creamy taste profile. Can’t wait to grill these.
10# H unit
5# each of Willie’s/with pepper cheese, Gigawatt and Habanero BBQ. These for sticks. First two, summer sausage.
My son and wife came over to help with mixing and stuffing on these. Huge help, went must faster.
The smoked summer and sticks were all finished in a hot water bath. Sous Vide style.
Final results came out very well. Matt & Jen were most impressed with the Hatch, Philly, and Habanero BBQ.
A good few days work. It’s time.
Not pretty, but simple and easy. Comfort food in mid January.
Pork chops, cream of shrooms , tatoes and something yellow. Awesome! And yeah, some Maker’s to wash it down. Milk was the other option…
Probably wishing the milk was best choice come tomorrow
Well… An unreal opening day in a way. This is not our norm on the the farmland we hunt.
My son Christopher and his brother Nathan who looks just like him caught these early Saturday morning.
Two of the other guys here got these.
This is so not typical of the bucks we see. Usually the small basket in the second pic is more the normal.
Was it just our turn??? I don’t know. Sure was fun. All gotten in a one hour time frame. Made for some good stories and BS over a lunch break.
Back to that old sausage recipe. Found out it’s not my grandfather’s but belonged to his brother Wes. So now it’s called “Wes’s Sausage”. I asked mom how she remembered the texture. She thought somewhere between a bologna and a brat… Hmm. She also spoke with a brother that said Wes definitely had a smoker and they used a beef casing. Time to grind.
Broke the seasoning down to a 5lb batch. Aside from the salt and sugar it didn’t look like a lot. But once mixed together and the aroma of the onion and garlic soaking in warm water totally filled the kitchen.
Next day I ground and stuffed the meat. Didn’t have any beef middles or rounds but had some hog casing about brat size. Did a couple pounds in that because she remembered the natural casing and the rest in a fibrous casing. Hand mixed this only to the point of starting to get sticky. Wanted this a bit looser. Bagged and left sit over night.
Next morning took out to warm up and dry out in the kitchen. To the smoker we go. Used my regular smoking schedule which is nearly identical to Walton’s. 6 1/2 hours later… Done. Ice bathed, hung for 3hrs in the garage and back to the fridge overnight.
This was absolutely amazing. A semi soft texture and the taste is wonderful. Mom took a piece and said OMG. Greatest compliment I’ve ever received.
Wish I could send you all a sample. This is a keeper.
Thanks Uncle Wes.
Ok. Not sure if I missed something here. Is the new website up and running?
Went to add items to wish list for upcoming order but doesn’t seem to be available.
Tried “Waltons.com” as well and came up with an unsecured website. It also redirects to waltonsinc.
And just a general comment about meat and seasoning batching. This is not directed at anyone in particular: I enjoy an adult beverage as much or more than anybody, but I learned the hard way that if you want to make good sausage, the refreshments need to be postponed till after all the critical measuring/batching steps are done.
Amen to that. Been there, done it.