Meat Processing

@knifemaker3 If you aren’t hanging I would just tie it up. The only benefit to using a netting if you don’t hang it would be the old world appearance.

Re: Kitchenaid mixer for 5lb batches of sausage?

I had a Dakota stuffer, it didn’t work as well as my vertical stuffer. They made a foot control for them at one time to control the water, but at the price, the vertical does a better job, holds more product and I can run it easily as well.

@ruppy41 That he does, and so do a lot of other people here. Our community here really does a good job of helping each other out, which is nice since it gives people opinions from more than just Walton’s employees. If you see someone answer a question with either a regular contributor or especially a power user badge you might put a little more weight to that answer as it means it is someone who is heavily involved with the site and has a good amount of knowledge!

@Jonathon said in Dairy Beef: abattoir It opens doors, I’m telling you

@ffmedicman It’s been a while since we have done it but I think unlike beef you want to slice along the grain as turkey breast might not hold together if you try to cut against the grain. If you have already done this please let us know what you did and how it turned out!

@Parksider The untangling of the Hanks has been frustrating me lately!

@joduff what @JohninPa used would be exactly what I would recommend. Sure gel is a bit more expensive than some of the other binder but it does the best job (in my mind) and for your first time it’s probably the best choice. Willies is an awesome all around snack stick seasoning so you can’t go wrong with that. I’d consider adding hi-temp cheese, for willies I’d just go with cheddar or hot pepper which isn’t really hot, it’s more like pepper jack. Everything you said was correct, dampers wide open with no smoke or humidity for the first hour and then close them down and add some and a wTer pan. Check out the advanced thermal processing video where we added automotive sponges to the water pan, you can really get your telematics humidity up there with that! I’d use 19mm smoked collagen casings and I’d hang them if possible, if not you can rotate them but they are gonna have marks either way so maybe just leave them so one side is smoother? Don’t forget an ice bath or shower to cool them down, then leave them out at room temp for an hour, then the fridge overnight before vac packing. Good luck, I’m sure they’ll be great!

Would have to agree with Jon on this one. Don’t add it if don’t need it. Fresh should be fresh.

@Joe-Hell @jonathon is correct I think that A pro cut #12 would be A better choice because not only the auger, grinder head could be worn out, and if still available the plates and knives, the gears and brushes and armature could be on their last legs.

WOW!! What???

@Jonathon yes you are right I was talking about the snack stick Honey barbecue and I was thinking the same thing on the bacon flavor I will just stick with the willies and cook the bacon this time before I mix it I think it should turn out really well I have had a honey barbecue from PS Seasoning which was really good I was just curious on the Excalibur thanks

@AaronSilves said in Swedish Potato Sausage: @Jonathon when I’ve done it I’ve just bought a #10 can of potatoes and used both pork and venison. Also onion. Some of my friends do it with the refrigerated fresh potatoes. Salt, pepper and allspice. I do it as a fresh sausages stuff in casings. Cook like bratwurst, boil for 10 to 20 minutes. Then bbq or brown in pan.

Most of ours do not. You can go to the seasoning page, scroll down and click on additional info and it has a section for the ingredients. If msg is in it then it has to be listed. In my opinion msg does add flavor but it’s beinf used less and less as people are looking for cleaner labels.

@chippewa The difference is in the particle size and the amount of seasoning. The snack stick seasoning is 1.5 lb of seasoning to make 25 lb and the jerky is .65 lb to make 25 lb as one is going to be topical and the other is mixed into the seasoning. The snack stick requires protein extraction so it will have a different salt content as well. Now, you can use the jerky to make snack sticks and the snack sticks to make jerky, just know that if you use a snack stick seasoning to make jerky it might have a stronger taste than you are used to!

@no_eyes_processor If we ever do a huge sale on the PK I will be sure to let you know! Glad to hear you are still at it and are perfecting your snack sticks, once you can do snack sticks consistently everything else is pretty simple. There really isn’t much difference between that and summer sausage or the cured ethnic sausages!

@msspengler Mixing in the cure with water is no problem but if you adding Encapsulated Citric acid to the water and then to the meat that could be your problem as the acid would denature the proteins and make protein extraction almost impossible. If you don’t get protein extraction then the fat is going to render out of the meat and it could get stuck between your meat and the casings. This would cause the casing not to adhere but there would also be obvious evidence of the fat rendering out. You would see large amounts of what would look like grease between the casing and the meat. After cooling in an ice bath or shower you should let them sit out for about an hour at room temp before moving to the refrigerator or cooler. If you have been putting them in the fridge wet I would guess this, more than fatting out, is your issue. Unless you are seeing large amounts of grease between the casing and the meat.

@Jonathon @deweymeats Thanks for the advice you guys! I will definitely take you up on that. Starting round #2 today!

@Jonathon for sure and yes I will try cooking the bacon first to illuminate a lot of the grease and then grind it up like I do when I dehydrate my peppers should work really well thanks!!

Jonathan this looks like a type of head cheese and therefore is usually eaten as a sandwich or as a simple type of dish. The difference is that head cheese is made with the parts of a steers head ( the lips, tongue cheeks etc. ) this looks more like normal cold cuts, both are encased in a type of gelatin.