Meat Processing

@Benjamminn I have never used turkey skin in a brat so I am not sure how that will go, I have a feeling even grinding it through a 1/8 plate is going to leave you with some shredds of it, but like I said, I have never done it so I can’t say for sure. As far as fat content with 55% Lean and 45% having about 30% fat content you will be on the lighter side of what I would recommend but if you use carrot fiber and cold phosphate you should be all good!

@dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.

@sbtech I agree some mixes are more sticky than others, just pointing out a method that works consistently for me Never used corn syrup solids but have made Salmon with brown sugar mixed in I used to sell beef jerky it and would keep part of large batches in the fridge overnight Trial and error; moisture content affects the paper as does time on the paper before going into the dehydrator. I have a 9 shelf Excalibur dehydrator and now I rarely have to keep any in the refrigerator overnight About hanging up in the All Around Jerky maker; I have found a finer or double grind or works much smoother. I have never had a batch extrude perfectly and always have to do some “patching” if I want perfect appearance

@gus4416 Below is a good smoke schedule for Canadian bacon, if you can’t get it to start at 120 you have to decide if you want to try propping the lid to bleed out some heat or just start at 150 (or whatever your smoker will do) Stage 1 - 120° with no smoke and dampers closed for 30 minutes Stage 2 - 135° close dampers down and add smoke Stage 3 - 150° for 30 minutes Stage 4 - 165° for 30 minutes Stage 5 - 180° until internal temp reaches 132° or until 145° https://meatgistics.waltonsinc.com/topic/595/how-to-make-homemade-canadian-bacon-recipe?_=1600810851257

@pr0wlunwoof Thanks, now im hungry for sausage sammichez. I too like them with onions, peppers and sauce. What i do is give them a quick grill, or sear on the griddle, then into the Instant Pot submerged in marinara sauce for 30 minutes, then turn off and wait 10 minutes to release the pressure. They come oput like they been simmering all day. Soo tender and still juicy since they were pressure cooked. The best part is they don’t shoot out of the roll like a rocket when you take a bite.

Ring bologna https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe Lebanon (if you are making a large diameter) https://meatgistics.waltonsinc.com/topic/843/specialty-sausage-102-making-lebanon-bologna?_=1600713280141 Or if you are doing just bologna that is about 2-3" diameter just follow the smoke schedule for summer sausage https://meatgistics.waltonsinc.com/topic/208/how-to-make-homemade-summer-sausage-recipe

@deanlorensen Okay, I’d not add humidity during the first hour. That is supposed to be a drying stage, it isn’t going to single handily fix your issue but it will absolutely help. I would also try following the smoke schedule we did here https://meatgistics.waltonsinc.com/topic/2682/wild-game-cajun-goose-sausage and use sure gel or super bind as a binder. Carrot Fiber isn’t a good choice for what you are trying to accomplish here. Glad you are getting good use of the site, it’s what we made it for!

@Healthy-Glutton Yup, it can also be from not properly cooling the sausage after the cooking schedule depending on the type of sausage it is. However, the loose stuffing and fat out are the two most common issues. Nice answer.

Did another 10lbs of Chicago bratz. Also did 5lbs of italian at the same time. The shute for my grinder isnt made anymore so I’m gonna have to design something for myself and 3d print it. [image: 1600382274300-20200917_120525-resized.jpg] [image: 1600382291238-20200917_141032-resized.jpg] [image: 1600382304808-20200917_143102-resized.jpg] [image: 1600382316759-20200917_145321-resized.jpg] [image: 1600382325670-20200917_160737-resized.jpg]

Thank you for the response I have never made it before I just tried that a year ago it is wonderful stuff IHave a 25 pound batch of Excalibur Boudin seasoning was wondering what all to put in it

@craigrice Its a 3"od on motor and 12"OD on Grinder atm. New motor pulley has an 1.65 OD. So hopefully cut my auger rpm in half and double tork. No real issues atm, but 437rpms is pretty fast. Taking that to 240rpm will probably help in knife and plate wear. When I get it all squared away I’m gonna do a post on it. [image: 1600132701794-20200821_095949-resized.jpg] [image: 1600132732082-20200821_100023-resized.jpg]

@Jonathon I didn’t know Austin had a son that old!

Thanks for the info. Agreed, you can’t cook the spoil out. In the tons of meat I’ve smoked, cured or grilled—I’ve never had any spoil ‘on the rack’–granted I’ve wrecked some, but never had it spoil. What brought this to mind was ground meat. I do a lot of pork butts and whole muscle meat that spends a fair amount of time the danger zone despite my efforts to get it through there within 4 hours but the smoke and heat on the outside is probably high enough to avoid it growing–IT, where little bacteris is to begin with, spends quite a bit of time there. Ground meat though, well let’s just say I am particularly cautious with. Again, thanks for the reassurance.

@PapaSop ditto!!! It all depends what you are looking for at the end. I keep notes to learn, especially when I depart the norm, sometimes I like the end product, sometimes not so much.

@Jonathon Just what I thought. I’m sure margins are very different as well. I do not know the structure of Waltons, just you and @Austin . For you two and any others involved to take such good care of us small guys, well all I can say is thank you. Obviously, there is a great investment helping the hobbyist and small guys. Frankly, My wife works in education outside the home. I live in a rural area. I so enjoy this site, it means so much more than just information. I have connected with so many people through Meatgistics - wonderful people. Your site I believe means so much more than just an educational source of information.

no they advertise on the raido.

@Chef Sounds like a breakfast of champions. This buckboard bacon is probably the best canadian bacon ive ever had. If Belly wasn’t so expensive, i would probably cure my own, but its cheaper to buy it already cured which really makes no sense.

Why is the pork loin submerged in liquid? And are those probes waterproof? I didn’t think probes could be completely submerged in liquid.

@Riley-Renwick There is something creamy about it, I don’t know what ingredient is responsible for that but you’ll find that the same creaminess is in the snack sticks more than the jerky. Enjoy!

@BryanM It is only necessary when pickling but it’s also good practice to do it then also. otherwise, it might be a little salty even with just a 50% soak as injecting is doing the same thing as a pickle just quicker.