Meat Processing

I would soak that bearings and the unit in a commercial grade food safe sanitizer. It will penetrate into the housing and remove the bacteria buildup from liquids and make it safe to use again in terms of food safety. We often soak bearings like this and our FDA/USDA/STATE inspectors have approved this under our HACCP and Sanitation Plans.

@processhead Great, thank you!

hey anyone have a seasoning mix suggestions for a turkey breakfast sausage , wanna put in links .

@MIMIP maybe try a sweet Italian. Or better yet ask the Waltons-Meatistics team if they offer any low sodium options.

I usually dont bag but i couldnt get a good crimp with my pos auto hog ring pliers so i did bag these.

Hm maybe the estimates were totally off. They only bring back the quarters if that makes any difference? This year we will be processing 6 hogs, weighing 115, 112, 105, 84, 72, and 48 (536 total).

Give it a try. Make a patty before you package and fry to see it it needs more meat or more spice

I wanted to make a boneless ham from a boneless leg of pork and wanted to know if i could use my waltons dry rub bacon cure and ham seasoning in lieu of waltons ham cure

@LuckyDs said in Going to do hot links should I think of it as a cure sausage?: So next time if I want to treated like a fresh sausage just don’t add the cure? Correct. No cure, no smoking.

@processhead said in Kielbasa vs ring bologna: Got it. Ok, I will stop yacking about bologna… …and will be interested to hear your impressions of the finished product using the two different seasonings.

@AdamCA said in Electric meat suffer: @processhead That electric stuffer also has a small line that states it is not for small diameter products so he wouldn’t be able to use it for snack sticks. Good catch on the disclaimer. It would take a pretty good gear drive and motor to crank out the torque needed for stuffing sticks.

@craigrice If I could get away with NOT cleaning behind my slicer blade I would for sure. Scares the crap out of me every time.

Thank you very much for sharing!

I had the same problem, so being very expensive to have them shipped and all from the north island, I dried it out and used them again just the other day for more salami, it is hang and doing good at this moment!

@rmeissner2790 i have done the honey bbq, the amount of seasoning does affect how wet it gets. 2 qts is the max. With 2 qts you will be good with the amount of seasoning in the honey bbq. Less seasoning you could drop it down to 1.5 qts. Even though i dont. Honey bbq also gives a little bit of slippery texture which helps in stuffing. As well as sure gel if you are using that. Again, these measurements are for 25lbs. Adjust if doing smaller batches

@no_eyes_processor I enjoyed the podcast, glad to have heard your story and about your accomplishments.

The way you guys are trimming and sorting fat/ lean while butchering sounds pretty normal. Once it is sorted like that, when you get ready to grind you have a lot of flexibility to weigh out any proportion of lean/ fat that you want. Some lean trimmings will have intramuscular fat that makes it less than 100% lean. That could be where your butchering buddies are getting the 95/5 ratio you mentioned.

@Unionguy1019 that’s a lot of sugar. I do ours one at at a time, a few times a year.

I have now cooked up 2 batches of the links. First was pan fried with 2 tablespoons of water in skillet. Fat was bubbling in the casings when I probed with thermometer (160 and 162 on the 2 I checked). Did another 5 links this morning in skillet with no water and 2 I checked were right at 160-164. Again, flavor was good and dryness was oh-so subtle. Next batch I do I intend to bump up lean to fat to closer to 30% and see how it impact the outcome.