Meat Processing

@mwradke I always say that most grinders have the ability ti stuff but it isn’t going to give you anywhere near as good of a product as using a dedicated stuffer will. https://meatgistics.waltonsinc.com/topic/550/using-your-grinder-to-stuff-sausage?_=1596556249711

Thanks guys! Good info in this thread.

This is our experience so dont take it as a rule. On Hams even with Sodium Erythorbate we still hold a min of 3 days. We have found with human error you can still get uncured spots with anything less. I would assume that if you Artery pump that you would have better results than the stitch pump we do. Bacons we can get away with a vacuum tumble and overnight hold.

I’ll second Super Bind as an effective binder. Great stuff.

@sidpost Pro0cut FS and SS are both similar, they both have 3/4 hp motor, the FS is going to beat the SS in lb per minute by just a few oz and other than that it is just a redesign with some savings on materials used to make the external components.

@fishbob Did by chance you happen to keep temperature and humidity readings?

I have never made it, but I love it I have friends who have won nationally and these are some tips I have picked-up don’t skimp on the fat (30% is good target), liver should be 30% min - 50%, 2.5-3% non-fat dry milk refreeze the meat before you grind each time nice and smooth but slightly firm texture is what you want for finished product boil is best in salted water. If you put them in a smoker get your humidity as high as you can I am not a fan of real smokey braunschweiger. leave out the almonds and bacon

@Jonathon Only did a 5# test batch so far, it’s tooooooo hot here to do sausage…Trying to wear out the new liner in pool!

@wvhunter1965 @TexLaw Well, as much as I joke around, I, too, am a very blessed man. Messed up once and raised 2 boys a a single dad. Very fortunate to meet the right person. We both support and make each other better. Marriage can be wonderful with the right person! Just made 16 wonderful years.

@wvhunter1965 Yes, the Pa’s and most of the injectables have sodium phosphate in them already. Phosphates have a tendency to develop a “soapy” flavor when they are used beyond the recommended amounts. I think that just gave me an idea for a quick video. Taste difference between meat when phosphate is over used. When I was a kid I was 100% sure we would have smell-O-vision by now and probably thought tasting things on TV wasn’t far behind! I’ve made them with and without and while I preferred the ones with phosphate don’t let it stop you. You can still make a perfectly fine Turkey without it, it just wont have that exceptional juiciness.

@lkrogmann Trying the Walton’s certainly is worth a shot. I’ve also used the Swiss and had no problems with it at all (it was not frozen when it went in).

@Jonathon I wouldnt say well known by most people but I had been told that a long time ago.I also used to talk to a lot of fisherman when I had my taxidermy business.A lot of them told me that

@bcompton53 Not sure if this got duplicated or not but I swear I just answered this…obviously not, hope I am not starting to dream about this board! For collagen, if you under stuff them a tad and then twist them more than needed, quick freeze in a blast freezer or longer in a normal freezer you will get them to hold a little. That is the biggest issue with collagen in my opinion, if it held its twist it would be far better all-around than hog.

@drbrown35801 I have been using 2gal Ziploc bags. Quick and easy. Mess is kept to a minimum.

@metlman501 Yes, tubed vs non tubed. No, haven’t used collegen for brat’s yet.

Austin , Jon or any other professional cannot not give any advice except by strict FDA guidelines. I feel the same way Look up dry cured salami recipes on line, a dry cured snack stick is really a small salami, many do it without expensive gear

@Jonathon Thank you, I market all my caterings and products as no MSG, artificial flavorings or additives. A lot of customers come to me for that reason as well as any special dietary requirements.

@sbtech I’ve never heard anything but rave reviews of peoples Yoders and if money really isn’t a limiting factor that, or the timberwolf line from traeger both get to searing temps. Sorry for the delayed response I have been out of the office. Another option (cheaper) would be to get some Grill Grates this is what I use on my older GMG and they sear well. Not perfectly but WAY better than the original grates

@Parksider I’ll second that on the butcher 22. It’s a beast.

@ClaytonD It’s a ‘citrus chili’ spice mix from Spiceology in Spokane, WA.