Meat Processing

Man, the double grind sounds like a awesome system

@chris-scheppers I sent you an email.

Thank you!

@twilliams Sure gel was one of the ingredients that I did add in with the seasoning. In the past I have also added carrot fiber to help retain moisture. And I had no issues. But this time I didn’t add it and having different problems. So confusing.

We are fans of corned venison and we use the Walton brine mix. I will say after it is complete, we cube it and pressure can it with a little beef fat so it is ready to just warm up and use.

@nicholls47 Always worth a try, you never know it might have turned out great.

@jamieson22 Not a problem, just another set of eyes looking.

@twilliams If you have a hard time getting past the appearance then send them to me

I used collagen because I don’t have any Polish relatives.

I Was totally surprised looked like any other animal I boned only this one had lots more fat to trim

@dr_pain the Marianski’s, from their book.

I have been using beef fat exclusively for my summer sausage and snack sticks and would have to do a batch with pork fat to compare. Please send me your meat to pork fat ratio for 12.5 lb and I can try a batch and see if I can see a difference . I will make 2 ea 12.5lb batches and compare. Personally I have never been able to tell the the difference between the meat I use, I have used Caribou,Whitetail and Sitka Black Tail Venison, Moose, Elk and Beef and can’t tell the difference in flavor of the finished product. I am planning on trying Black Bear this year with Extra Precautions to ensure it will be trichinosis free as our bears are well known to carry it.

@dennyo I follow the Globe procedures which leaves blade intact. Figure if it is good for commercial applications it will handle my small-time usage. Also less time and handling of the blade. https://www.youtube.com/watch?v=bDyle83gVtg

@mrobisr said in Grinder Plate preferences: It just depends on your preference as a lot have said. For andouille I grind once through a 10mm, for summer sausage I grind twice through 10mm, and for the genoa salami I just did I ground the pork and fat through 10mm once and the beef through a 10mm and 4.5mm. That’s my exact combination for both mentioned (andouille and Genoa)

@grimpuppy said in Jerky help: I like to crush my mentos and blend with the spice mix HAHAH!!! I think they would bring you more “fun” if you kept them whole and put some form of carbonated beverage instead of water/marinade. That nucleation process if fun but messy

@dlcoleman2 I use pork fat and trimmings and go with 30%. Keep it as cold as you can when grinding and stuffing to keep the fat from rending out. Any less fat and the brats always seem dry to me!

@lkrfletcher I just thought that your bacon looked more like full slices. What do I have to own a 12" or 14" Hobart or the like that I could not lift off of the counter to store it out of the way just to be able to full slice bacon, boneless hams and brisket?

@keend0 Depends on which route you want to go. If you want to make a traditional kielbasa I would recommend using Signature Smoked Kielbasa Seasoning, Sure Cure (packet included with the seasoning), Smoked Meat Stabilizer and Sure Gel Meat Binder. For the Roasted Garlic Smoked Sausage I would use Smoked Meat Stabilizer, and Sure Cure (included with purchase).

Pork butt ground and the cheese of your choice added along with cure #1, salt, dextrose/sugar, California ham spice, and some smoke.

@deerslayer