General

@processhead Thank you, very much appreciated!

@Joe-Hell i put extra veggies in the philly brats, fantastic

I got to make kielbasa today. It went ok. Jonathan told me of a trick to get the pk to the temp I want. Seems if you press both up and down buttons the temp will go to 60. If you hit down arrow you get to 250 You can then count by detgees down to get where you need to go. Totally works if I don’t have anyone to face time or anything. Also, While making the kielbasa I experienced stall out. The internal temp of the kielbasa was around 134 degrees. It stayed there for a few hours. I took the kielbasa out when the internal temp was 147. The casing was hard in some places. I used the grilleye pro and the meater to track the temp. The grilleye read 10 degrees higher than the meater. Can’t tell what the pk100 temp was but the grilleye went back and forth between like 174 and 161. The meater was roughly 10 degrees lower with its readings.

@twilliams I’m with you. A 15 lb stuffer is perfect for anything from 12.5 to 25 lb batches!

@Miket482000 the top plate fits tight against the movable slide/mold to hold the batter in

to my knowledge it is a min. of 30 days frozen to kill bacteria with any wild game

@jpurol You don’t have to vac pack to sous vide, just use big zip lock bags then you won’t have to worry about squishing the brats. Almost seal the entire bag push it into the water until almost all the air is out and seal it up, and you’ll be good to go.

@twilliams for fresh brat id do 1 lb of pepperoni to 10 lb of meat. As for how it will work in a cured with the pizza snack stick I don’t know, sorry! I’m toying with the idea by I’m not an enormous fan of the seasoning so I have been thinking of using about an extra 15% of the supreme pizza brat and making sticks.

Water is usually around 2 quarts for 25 pounds of meat. So around 2.6 ounces per pound of meat. ( 13 ounces of water to 5 pounds of meat.)

I do know that on an old, and I mean 40 plus year hold #22 hobart grinder, the throat is the same as Walton’s #32. Only reason I know that is we used the stomper from the #22 on the #32.

@NDMike said in Brats - Cured or uncured?: We tend to put cure in everything we make. Mostly, because the look of grey meat when cooked is kind of a turn off for me. Fresh product with venison, in particular, seems to acquire that gray color. It has no bearing on quality or freshness. It is just the nature of venison and more of an aesthetic thing. I still prefer the taste of fresh brats since adding cure and smoke changes the flavor profile to something quite different. Not saying cured and smoked is bad or wrong, just different .

No looked at the 11 pounder only 10 dollars more but limited by my other equipment I usually do more than 1 type of sausage at A time, the 7 ponder should work out well.

Yup, @djtcds Go to your main page then unsubscribe from categories. It wont be green if you are already subscribed, so your will be yellow and say unsubscribe. That and then below that is a shot of my settings, this way I get only notifications on what I am following. [image: 1614778527221-094f544d-8ba3-42fc-9ef2-e16aa9fed46b-image.png] [image: 1614778582759-bea93454-e90a-422a-917a-8da537b3317b-image.png] [image: 1614778595697-6fc146d5-08ef-45b9-904f-cf01bd4298dd-image.png]

I like the idea of vacuum sealing or removing as much air as possible from the casings. I think oxidation from air exposure contributes to the degradation of the casing even when kept cold and salted. I have seen some tubed casing packed submerged in a saturated brine solution, which seems like a good idea. Keeping unused casing clean before repacking should help with extending their shelf life.

Jonathon did you ever hear anything back from the meat stick company. If so curious how you feel about it

Smoker. In the sous vide the fat will melt.

I’m eating on a keto diet and would like to make smoked snack sticks, is there any prepared snack stick spices that do not contain sugar or any suggestions?

Absolutely. I don’t know the guys name that was working but he knew his stuff. I got what I thought was a stuffing nozzle for 16mm casings. When I got to the checkout he informed me it was the wrong one and got me what I needed.

I did salmon. 130deg for 30 or 45 min. Cant remember. Seared with hot skillet. Was the best non fried fish i have ever had. The bambi bologna came out great. 9hrs in sv. I did slowly up the temp 10deg each hour to reduce the risk of fat out. So it took longer than prolly needed.

@PapaSop I did find out how to use the thermometer here. Common sense, but I’m a little short of that https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing