Meat Processing

@mitch0700 Yes, Sure Gel is a powdered milk product with some phosphate

@twilliams said in Knocked out 50lb of sausage today - Andouille and Sheboygan Brat: @papasop so here is the equivalents ranging from largest to smallest. 10mm= 25/64” or .39” 3/8”= .38” or 9.53mm 7mm= 9/32” or .28” 3/16”= .19” or 4.76mm 1/8”= .13” or 3.18mm So you are actually grinding a second time at a smaller diameter than I do. Interesting. Yeah, I’m happy with that 7mm second grind and getting no complaints from anyone. As far as trying to copy a Johnsonville, it probably won’t happen. Tried myself.

@grimpuppy Nicely done.

I have been curing and cold smoking bacon for the last few years…bellies and loins…so much better than what you can purchase. I have a small MES30 that I cold smoke in …Yours look gorgeous!

@jesser When I do smack sticks i always let them cool in the fridge in an open container at least over night or even a little more to let them dry before packing and freezing.

I am not a big fan of cheese in my snack sticks, it’s a texture thing for me.

@herbcofood good reference

Before I found Waltons I had been doing jerky for years. I have always used Hi Mountain jerky seasoning. The cure that comes with their kit is 0.625% nitrates. You have to use more of it and it has to sit for 24 hours in the fridge. Then I either cook it in the oven or the smoker at 200 degrees until it hits 160. This is how the instructions that come with it say to do it. I have always had excellent results. Then I found Walton’s and meatgistics. This is the first time I had heard of bringing it up to 160 fast and then turn temp down and finish till desired texture. Fast forward to last week. I bought another Hi Mountain kit to make jerky. The box was different shape than before. I opened the kit and noticed the cure pack was a lot smaller and in a foil pack. I opened the cure and it was 6.25% pink cure instead of the previous 0.625% cure. I looked at the directions and noticed they were different. After reading through they say only needed to sit 4 hours now for cure to work but instructed to put in oven at 375 and bring the internal to 160 before smoking or dehydrating. This is a big shift from their previous instructions. So I will assume there is some validity in the bring it to 160 fast method. Just fyi, not endorsing the brand of seasoning I mentioned. Just what I have always used with good results. With the price of eye of round, hate to experiment with something new. I will someday give excalibur jerky seasoning a try.

@isularry Often times I find that I can slice bacon without cutting it by placing it on a diagonal, i.e. lift up the back end of the slab. Can use a block of wood, just keep it from hitting the blade. It will likely add about 2" to the total cut, which is often enough to cut the whole slab.

@jamieson22 they look good to me. If they taste as good as they look you’re all good.

After discovering Sure Gel about 6-7 years ago I rarely mess with full muscle

@processhead Thanks, I went in and changed them, except of course all the ones about signing up for team blue!

@jamieson22 those look great

I definitely recommend the imitation bacon flavoring. My younger brother wanted to try it so I made some with venison and added the imitation bacon flavor, turned out very good and now he wants more. I told him just as soon as he supplies the venison!

@glen You do not have to pack the entire length. I kind of thread it from the tube it comes on to my stuffer tube and cut it (through casing and plastic tube) when I think I have enough. This leaves the remains on the casing tube as it came and I don’t have to worry about it picking up any sausage meat that may spoil. I then shake off as much water as I can and put in sandwich bag coated in kosher salt.

@jonathon

[image: 1625493869913-df009e25-7b8d-47cd-97a4-b49f1f0d583f.jpeg] I have smoked 27 lbs of venison summer sausage in my PK100. Used the 40 mm x 18 in Collagen Casings. I just put two racks in the top position and ran chop sticks thru the casing loops. Came out fantastic. I like the smaller 1lb. Tubes because I give them to a lot of friends. They are also about the perfect size for ritz crackers when sliced. I do have some friends that eat these one pounders like they are snack sticks. I used Waltons Ton Summer Unit seasoning, outstanding.

I like venison pastrami and I make it every year, I just cant find my recipe that I use at this moment.

@processhead I really don’t count the pork fat its self, I just cut up the pork butt and added in how much was necessary for my liking. I did add in some bacon this year and we like the results.

@yooperdog said: @jamieson22 looks like a great product and lots of learning going. Some of the best ways to get experience is hands on. @surg said: @jamieson22 Nicely done!! They look delicious. Thanks to you both! Been doing BBQ for so darn long it is like cruise control and have to admit nailing this sausage process has been a challenge but am loving it. Still not 100% happy with my outcomes but they are still delicious and getting better each time. This group certainly has a lot to do with that!