Meat Processing

@akdave we only use pre tubed natural casings as well so much easier than looking for the end…the little bit more money they are is definitely worth it IMO Made pizza brats pretty good probably better with cheese, ranch brats, blue ribbon,

@Benelli Yeah don’t worry about using all the 50% solution just make sure they are all submerged like @Joe-Hell said

seller wouldn’t budge on price so still hunting…

@benjam88 lol, pretty much! It’s different for a lot of different people. Part of what I like is the tang and part is the functionality it adds. It gives you the ability to go straight to the smoker from stuffing as it acts as a cure accelerator and since it is dropping the pH it also gives your sticks a longer shelf life!

@twilliams Yeah, that seems too fast for sure. https://meatgistics.waltonsinc.com/topic/179/how-to-make-homemade-ring-bologna-recipe?_=1582750128528 Here is what we would recommend to prevent fatting out: 120F for 30 minutes 130F for 30 minutes (start adding smoke now and throughout entire cook cycle) 140F for 30 minutes 150F for 30 minutes 160F for 30 minutes 170F until internal meat temperature of 160F Shower final product or place in an ice water bath for 10-20 minutes to set the casings and cool the product

@Bhouin1086 We have done this with both completely broken down and “gluing” smaller pieces together https://meatgistics.waltonsinc.com/topic/1508/deli-meat-201-restructuring-smaller-cuts It comes out surprisingly good either way but I think I preferred when we broke it all the way down. Absolutely use a binder and cold phosphate, the cold phosphate will raise the pH and shorten shelf life but it will vastly improve the moisture retention and allow you to slice it thinner without it getting crumbly.

I will be happy to sell them for $25 each including shipping.

I will check that Saturday when we set up to make pork sausage. Made venison last Saturday.

@craigrice Use my fathers test. Make a small meatball. When you close your hand to a fist the sausage should ozz out between your fingers. If not add more water.

@Hoops Two types of bags, struck or unstruck. The struck ones I would probably think would leak and unstruck I would think would not. I will see what I can do on some testing here!

@Grizz This week at the shop I’m going to make ‘duck, duck goose Toulouse’ sausages with Devona Chardonnay using the Hank Shaw recipe

@Jonathon sweet! Ok sounds good to me. I haven’t had time to use my stuffer since I got them but I did put it together just to see and as my wife says “play around with my meat”, but I think it’s going to work very well. Thanks.

@Jonathon if I had any extra I would send you some moose, to me it is a lot like beef in flavor

@Doob46 I’ve only ever used 50 grain which is basic regular vinegar. Seems like it is not uncommon though so I’d say you should be okay to test it out!

@ClaytonD Thanks

That probably will taste very good. I have made Italian sausage a bunch of times because his wife doesn’t eat pork. Never added pork fat and it is still pretty awesome. Thighs are juicy as is. Pork fat couldn’t mess it up IMHO!

@knifemaker3 Thank you for that info it helps a lot.

@Lance No, potassium sorbate should only be used on raw product, once it has been cooked it is no longer recommended. What is your process? Give us as much detail as you can and we will see if we can see anything that might the issue

@Parksider I Have mixed 25# batches in mine, just start slow (#1) and increase speed when meat block starts to adhere. Make sure to turn unit off before switching speeds, can’t remember the number of “write-ups” and reprimands I have given for ‘speed shifting’. They do make a “collar” for the bowl to keep the product from spilling out, it is used primarily for liquids and batters, but could be used for anything. I have a stainless bowl, adds a little weight, but chills in the cooler great. I use the paddle for mixing, good protein extraction, and easy cleanup. A 20qt runs on 110, but you will need a 20A circuit, I have one dedicated to the mixer. Floor model or stand model? If stand model and you are going to use the grinder or any of the powerhead attachments, a stand of the proper height is important. I put my lug on a wheeled cart and grind or shred away. I have a stainless stand w/ undershelf for attachments. Heavy unit, you are not going to want to move it every time. You should be able to find most of the extras on C-list, eBay or local auction sites, unfortunately, restaurants go out of business every day , their loss, your gain. Good luck!

Thank You