Meat Processing

@mjdomey What @YooperDog dog says is ALMOST correct. Breakfast sausage is the easiest to make but @teamorange is far inferior to @teamblue!

@alcurtis24 Yup, you are better off going directly to the smoker. You’d probably be okay but in general it is best not to invite Mr murphy into making sausage!

@rutnbuck i always do 50% venison-50% 80/20 pork trim. Turns out nicely and extends my meat blocks. If i dont have 80/20 i will use 25% straight pork fat.

@dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Thank you

Great. Thx for the help guys

Helps to know that background info, Jonathon. Thanks. We made up a batch of summer sausage this morning and used Excaliber ECA in the amount directed in the instructions. We always cook up some of the leftover meat from the bottom of the stuffer afterwards and the tanginess is just about right. Its just one of those things I obsess about a little when preparing ingredients

@Elsos I am the leader of team blue and @austin is the leader of some other team…cant remember what! It all stems fro when we bought some new hats and I liked the blue one better and he liked orange, people got into it and we decided to create some teams. It is a fun distraction!

Learning the math to do conversions yourself is a great way to feel confident in your recipes. I find myself double checking the charts and occasionally a finding mistake. It is good to know that you can scale down a batch with nothing more than the original large batch recipe and have it come out right.

@Basscat The best I can tell you would be to keep a journal, they are different so I dont think you could go with a standard 10% and be happy all the time, feel free to use meatgistics as your journal for any experiments you do!

@Riley-Renwick I made a 50/50 mix of beef and pork about 2 years ago and it was alright, I like it better with just pork though. I’d still consider adding some pork fat to your ground beef. Maybe enough to get it to 25% fat.

@Riley-Renwick I should hsve some more venison to play with here soon so I will give that a try!

@caryfr5 Yeah, some people do that, we can’t recommend things like that for safeties sake. Another option for a dryer stick is simply putting it into a dehydrator afterwards. I don’t like really dry sticks so I avoid that.

@RatguyGary pitboss pro series has a water pan in the bottom…$400 at lowes. bought this last summer. excellent results with pork ribs, butt and beef briscuit. most recent endeavor, summer sausage, 3, 10 lbs batches have thoroughly impressed my veteran smoker friends…follow waltons instruction to a T and cant go wrong! about 7 hrs, 1 hr at 120, 1 hr at 140, 2 hrs at 155, then 165 or 170 until IT of 160ish, + or- 3 degrees. these are 16 oz. 1.5 " casings…PERFECT EVERYTIME!

@jsboettcher Yes you just add it in the specified quantities on the label. You do not need to adjust your recipe. Waltons has it.

@sbtech said in Not enough seasoning: Thank you all for your input. It does make me feel better I wasn’t wrong except I should have never added the other ounce of seasoning. It is in the fridge and being messaged every few hours. One more question to all. Can you leave the meat in the marinade for 48 hours or is that too much. Should be fine

Excellent looking brats! Great way to start a new year.

1.32oz for future reference if you search for conversion chart, they have a chart with seasoning broke out by 1# and 5# batches.

Wow, tuff way to learn,

looks great!