Meat Processing

@Labradorbob yes,but they won’t hold. If you are wanting to link I’d recommend using the pretubed natural hog casings 32-35mm.

I use fresh and freeze them. Run them through a food processor and add them frozen to the mix. Adds great color and flavor.

@sbtech I’ve never mixed but if I was to, I’d do it this way. Say you are making a 5# batch. Then use whatever the proper amount of seasoning is for 2.5# of meat for each seasoning. The amount of cure needed wouldn’t vary.

May have narrowed this done to one word…creosote. The challenges of smoking meat in frigid weather. Did some bacon on my next smoke and while not as bad I could identify that same taste when I test fried an end off the slab. One thing I have learned over the years about creosote—it is amplified when it appears on cured meat. I started looking at my setup and I think two things led to this–1, using cabelas pellets for my smoke source and two, the cold ambient temperature in almost dead calm weather caused my stack to not draw as well–so a pellet known for high ash and incomplete burn caused some creosote rather than nice smoke. I am still looking for advice and other ideas so feel free to jump in—would really like to master the ham making. EDITED TO ADD…I use a homebuilt electric smoker with a PID controller. Only use pellets for smoke source, not heat.

Made a 10lb batch of snack sticks with the Lebanon bologna seasoning mix. I used ECA instead of the sodium erythorbate in your video. I added 1 1/2 ounce of black pepper but no other changes. 6lbs of lean venison, 2lbs of lean beef, 2lbs of fat cap from boston butts. Thermal cured as described with no smoke cycle. T[image: 1609533153550-whole-batch.jpg] [image: 1609533153510-stick-composition.jpg] [image: 1609533153481-single-pack.jpg] [image: 1609533153450-mini-bites.jpg] hey turned out awesome. I have a question about no water liquids. Could I use wine ie Shriaz or fruit or vegetable juice instead of the water listed?

@marvsBBQ You are so correct. There is such a difference between choosing to give to someone and having it expected through entitlement. I learned a long time ago that I KNOW I can give my food away. I try to discern business from ministry. Don’t have it completely figured out yet, but much better than before.

They turned out very well. I have to make small batches because of equipment restrictions. Am making another 5 or 6 pounds this weekend whether printing.

First thing I thought was maybe put it in a dehydrator on parchment paper or some dehydrators have those fruit roll up sheets?

@Denny its been discussed, don’t know thst anyone actually tried to make it, search for sausage strips on here.

@waltp If you used eca you go right to smoking, no holding. I’d say if you are hand mixing go with adding it to the water, better insurance of coverage,

Thanks, craigrice & Rambow

@Chef That is a super idea! Get the whole breakfast flavor combination in one bite. I can definitely see that Tex Mex flavor, especially when the taste of coffee blends with the jalapeno peppers. Love that taste. Other combinations as well. I cannot wait to here some definite been there, done that ideas & comments.

I have had great success with SS with 80 meat 20 Beef fat and 140degree 1 hour no smoke 2-4 hours 140-150 smoke then put large pan under product with hot water and sponges and raise temp to180 till internal temp 160. Adding a convection fan to smoker really helps to. The hot water really helps to even out temp in smoker And prevents hot spots[image: 1608940239727-abe7fe99-1c95-4248-b3d0-1960ac29ebb7-resized.jpeg]

@Harkness That would alter the PH before the proteins are set well as it is not slowed in it action by not being encapsulated. The encapsulation prevents the acid from being released until the sausage begins to cook so it will not interfere with protein extraction or binding. Using any acid directly in your batter depending on how much it changes the PH can adversely affect extraction and binding. Even adding things like Tomatoes can cause problems, but in those cases a small amount Sodium Bicarbonate will almost magically let binding happen.

@Parksider I am originally from Ohio and grew up eating Troyers trail baloney. I have been looking for years trying to find a recipe to duplicate the flavor with no luck. Have you found a recipe that duplicates the flavor

@Jonathan can you see if @jack_frederick maybe has a setting on his account set that won’t allow him to have a new topic thread. Thanks everyone and wishing all a very Merry Christmas and a Healthy & Happy New Year!!!

@Miket482000 Thank you very much. Happy Christmas Eve.

Makes sense, thanks! Definitely will adhere to the formula for the cure. I’m going to reduce all the measurements for a pound and try it on hamburger, I don’t want to waste 9lbs of venison

Happy holidays to you gentlemen as well and thank you. I just need to buy a hydraulic sausage stuffer now. The hand crank one is for the birds

@tarp Look good to me. Taste is everything. Can relate to the old and wrinkled though.