URGENT 911

@Dawson-Coates Cooking snack sticks kicked my butt for years… the only way I will finish cooking snack sticks is in a water bath now. Cuts down the total cook time in half and retains all of the moisture. I’ve been using roasters and warming the water temp to 165. Load the snack sticks in the water, the water temp will dip to about 150, once the water temp is back up to 160 start checking the internal temp of the sticks until they hit 160. This process take about 30 minutes. Just make sure you get your water up to temp and very stable ahead of time. You can make the sticks fat out much faster if you are not carefully monitoring the water temp. [image: 1577827584480-5a102f5f-facc-4b44-94b5-682b8cd8e946.jpeg]

@farmwife It’s the 19mm casings…those aren’t super easy with any stuffer.

@Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock

Re: Smoked meat stabilizer I beleive that’s right , you don’t hold over night though. You got to go to the smoker right away.

@Sydik-Farms Sorry, yes that’s what I meant about meat block, what meat and at what quantity. 2-1 ratio of deer to pork shoulder is going to give you a pretty lean Summer Sausage, I’d recommend either 25% (or so) straight pork fat or go with a 50/50 mix of venison to untrimmed pork butts/shoulder. It’s almost impossible to get too much protein extraction when mixing by hand. For summer sausage I would recommend grinding once through the larger plate (3/8" or so) and then through a 1/8" plate to finish. Not sure how cold the water was but Ice water is what you are wanting. I always use ice and water in about equal parts. But none of those really would have been the cause of a pale pink color. In all likelihood it is that it never got to “bloom” for about an hour. We touch on it in this Video/Article but for color setting you want to let it sit out for at least an hour to “bloom” https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing. So, I would say yes, they are safe to eat, but if it were me I would make sure to consume a small amount first and wait 24 hours to see if there are any ill effects before feeding others

@Jeff-Knott 12 hours is best but if you can only make 8 work then you should be ok! Sorry for the long response time, its been a weird weekend/holiday and I haven’t been around my computer until just now!

@AdamCA thanks that was it ! I had a Brain fart !

Jonathon, Thanks for the assistance. I smoked the Kailbasas last night and they turned out perfect. Nice texture and taste. They were a little fragile in the edible casings and some of them broke when I took them out of the smoker, but I will have to cut them when I vacuum seal them anyway, so no issues there. I will past pics of the finished product soon. Thanks again

@GLwempren If you are using sodium erythorbate then you do not need to hold for more than overnight. Even that is really just so the cure and seasoning can equalize within the meat. So, if you are using sodium erythorbate then just inject and hold overnight, if you are not using sodium erythorbate then inject and hold for 2-3 days (though as little as 24 hours would be okay but not recommended) and if you are just brining (no injection) hold for 5-7 days.

https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart 1/4 tsp or .04 oz of sure cure (pink cure) per lb of meat.

@blackbetty61 your problem can be several things, bad gasket on stuffer, sausage mix too dry, we had problems with this one time, added a little more water to the mix and it worked wonderful, and stuffing very small snack sticks causes extra pressure on the stuffer. Dave

I second Jonathon’s advice. Willie’s is a great taste by itself, and how to is right here. I like to do a 50/50 Beef/Pork Shoulder mix. Course grind, mix in the Willie’s, Refrigerate over night. (Gives the cure time to cure.) Then regrind with a 3/16" plate. Refrigerate for a couple hours to rechill. Then put the batch in my 5 pound stuffer and make rope. At that point, into the smoker to smoke and bake to 165° IT. Ice water bath. Then whack into ~8" sticks and package in 5’s. I like 17 mm collagen casing for mine. Gives it a “snap”. I use Apple Wood as my smoke. I typically eat a package of 5. That’s why I like 5’s. If I did 10’s, or 20’s, I’d likely eat them all. And since I share, my dog would get to danged full. Jonathon, could you please give him the link to the reducing page for lesser than 25 pounds of meat? Thanks! (I’m off to go drag a trailer around in L.A. traffic.)

@ruppy41 Sorry for the delay as I didn’t bring my computer home with me last night! You can use smoke IF YOU WANT but you do not need to. Here is a good cook schedule, if you want to add smoke do it after the 1st phase https://meatgistics.waltonsinc.com/topic/602/how-to-make-homemade-roast-beef

@Jonathon I have used beer with the jalapeno for some burgers! I posted about it previously on the Keto bun thread. Jalapeno High Temp Cheddar patty, pulled pork and french fried jalapeno with horseradish aioli. [image: 1565894335677-burger2.jpg] [image: 1565894344103-burger3-resized.jpg]

@dbueling That’s great to hear! I generally go by eye on additions like caraway. I’ve got some Reuben brats stashed away in the freezer. I think I’ll have to pull some out this week. I just love them with copious amounts of horseradish or hot mustard.

@1GRINDER Good use of the urgent category! Good luck, and please let us know how it comes out!

@EricP Are you using a specific scratch-made recipe or a spice blend from Walton’s? In either case you should be able to tone down the spice without too much trouble. You might try adding a bit more meat to the same amount of seasoning you used on the previous batch. For example: If making a 10 lb batch try adding an additional pound or two of meat to reduce the heat by 10-20%.

I found the packet that must have been sent. I was thinking it would be a packet in the kielbasa seasoning kinda like ramen noodles. Ha.

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@ruppy41 Sorry about the delay on an urgent post, I was making a 100 lb of snack sticks all day yesterday. You should not have any problems, its not ideal but it shouldn’t cause any issues that you will notice.