Meat Processing

@mwradke Are you adding pork fat to get to 20% pork fat or are you doing it with just the venison? If you are doing just the venison then I would add 9 oz of water. If you are adding pork fat then 6.4 oz (both of those are because you are using sure gel) For 5 lb batches the sure gel is 3 tbspn & 1 tspn (1.2 oz/33.9 g) Go by weight if you can because that will be more accurate. We broke down all additives, seasonings and cures in 1 and 5 lb batches here https://meatgistics.waltonsinc.com/category/23/seasonings The newer seasonings have been done and will be updated in the next few days but almost everything should be on there! Good luck!

Sorry, I hit post reply too quickly: -Grind 3 times, you want it to turn to goop basically. -Look at how heavily your chicken has been pumped and calculate anything about 6% into your water added (so if it is 15% know that 7% of the weight is water and take that away from whatever water you are adding) -Mix, mix mix mix, seriously keep going when you think you are done -Choose a seasoning with a lot of taste if you aren’t adding pork fat. The fat coats your mouth and lets you experience the seasoning longer and more intensley, so without it you need something Habanero BBQ or something like that. -Don’t use the skin, it’ll never grind right That’s it, good luck, here are a few videos to help https://meatgistics.waltonsinc.com/topic/393/how-to-make-juicier-chicken-brats-recipe https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats-recipe

@twilburn The amount of cure is pre-measured for 25 lb of meat. If you are not making the entire 25-lb beat block at one time then you’re just going to have to guesstimate halving or quartering the cure to match the meat block

I was censored! @ClaytonD said in Air bubbles: @Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.

@twilliams Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.

Thank you Jonathan. Go Team Blue.

For years I used powered milk for a binder as that was all I could get and never had problems, but have since switched to milk based binder because it is cheaper and still get good results.

@frenchiegmc Also only grind twice. Once through a coarse plate and once through a finer plate. I ground a batch of meat one too many times and had an unpleasant texture.

Good morning all, s.a.m - I injected after curing. Will have to try your method next time. Although all three came out great, I am one of those people that will never be satisfied and will always try to improve. I don’t think I got a good injection with the syrup as there was not much of a difference in flavor between the one I injected and the one that I didn’t. Jonathon - I couldn’t agree more and I make good use of them all!

not a fan of carrot fiber I have had better results from soy protine

It was a question as I thought I would try your seasoning packet but I’ll just go back to the old tried and true recipe. Thanks guys!

I’d be all over that (in time). Unfortunately, my eyes are bigger than both my stomach and my bank account.

You can by smaller stuffing tubes for the Walton’s stuffers (but you might want to check and make sure it’s a good idea).

@Cabelas90 Low and slow smoke for that time frame.

Thanks guys appreciate all the help

The concerns about refreezing meat (ground or otherwise) have to do both with safety and quality. If you safely thawed the meat and did not keep it long, refreezing shouldn’t be a problem. Don’t take my word for it, though. Take a look at what the USDA has to say about it. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety

@Joe-Hell Yeah, maybe I have become so used to the hog casing smell that when I smelled something unpleasant but in a different way it stuck out more? Oh well @Brian-Schneider if they aren’t reeking they are fine. The spillage is an issue though but we are taking care of that through other means at the moment.

Thanks, guys. I will look into the #1 cure. I am familiar with #2 as we always use that in our smoked venison sausage.

@Joe-Hell That’s so funny…I just read the headline and thought PORK!!!