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Meatgistics - Walton's - Community
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  5. Wrinkles in my summer sausage!

Wrinkles in my summer sausage!

Scheduled Pinned Locked Moved Smoking & Grilling
42 Posts 10 Posters 2.3k Views 10 Watching
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  • JPAPJ JPAP

    Jonathon I guess the part I was concerned about was the cheese in the meat curing and setting for couple of days in the fridge. Next batch I’ll grind and stuff in the same day then smoke it later.

    JPAPJ Offline
    JPAPJ Offline
    JPAP
    Team Blue Masterbuilt
    wrote on last edited by
    #31

    JPAP Just want to add in there thank you very much for all the videos, pics, posts and tips you all share. Thank you very very much they really help a rookie like me.

    1 Reply Last reply
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #32

      JPAP Glad to be of help, it is literally what I am here for!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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      • JPAPJ Offline
        JPAPJ Offline
        JPAP
        Team Blue Masterbuilt
        wrote on last edited by
        #33

        Need little more practice with the vertical stuffer to be “smooth” when using it. Definitely need a C clamp to help hold it onto the counter. I still got good looking chubs tho for first time using it. Into the smoker in the morning.

        77499AC7-AA07-4B1C-93E9-AA155941C5FA.jpeg

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        • A Offline
          A Offline
          akdave
          Regular Contributors
          wrote on last edited by
          #34

          100% presentation, send out samples for the real taste test

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          0
          • JPAPJ Offline
            JPAPJ Offline
            JPAP
            Team Blue Masterbuilt
            wrote on last edited by
            #35

            0695C83A-516E-4AD7-B601-CA5EB17FEDA7.jpeg

            After about 6-7hrs in the smoker this is the finished product. Pulled at 155 temp.

            hotkarlH 1 Reply Last reply
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            • JPAPJ JPAP

              0695C83A-516E-4AD7-B601-CA5EB17FEDA7.jpeg

              After about 6-7hrs in the smoker this is the finished product. Pulled at 155 temp.

              hotkarlH Offline
              hotkarlH Offline
              hotkarl
              wrote on last edited by
              #36

              JPAP Looks good. You will notice a change in flavor in a few days and also if you vacuum seal and freeze them. I personally like everything I’ve made better after a few weeks.

              JPAPJ 1 Reply Last reply
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              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #37

                JPAP That looks excellent! Its hard to avoid Voids in the meat with a handcrank stuffer but those are minimal, very nicely done!

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                • hotkarlH hotkarl

                  JPAP Looks good. You will notice a change in flavor in a few days and also if you vacuum seal and freeze them. I personally like everything I’ve made better after a few weeks.

                  JPAPJ Offline
                  JPAPJ Offline
                  JPAP
                  Team Blue Masterbuilt
                  wrote on last edited by
                  #38

                  hotkarl I don’t have a vac sealer yet. Hope I can be getting one this year sometime.
                  I was going to double wrap in some plastic wrap then put in a zip lock freezer bag and freeze couple of the logs. I thought that would be good enough to store and freeze them. Any tips on freezing with out a vac sealer?

                  hotkarlH 1 Reply Last reply
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                  • P Offline
                    P Offline
                    Parksider
                    Team Blue PK100 Power User
                    wrote on last edited by
                    #39

                    JPAP Old restaurant trick is to put it in a zip lock bag and put in water to get the air out of the bag. If you want to really keep air off it freeze the bag in a block of water that way no air can get into the bag. Like making big ice cubes.

                    John C.

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                    • JonathonJ Offline
                      JonathonJ Offline
                      Jonathon
                      Team Blue Admin Walton's Employee Power User
                      wrote on last edited by
                      #40

                      JPAP Butchers paper, with a waxed side plus some thick plastic wrap, will help as well!

                      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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                      • JPAPJ JPAP

                        hotkarl I don’t have a vac sealer yet. Hope I can be getting one this year sometime.
                        I was going to double wrap in some plastic wrap then put in a zip lock freezer bag and freeze couple of the logs. I thought that would be good enough to store and freeze them. Any tips on freezing with out a vac sealer?

                        hotkarlH Offline
                        hotkarlH Offline
                        hotkarl
                        wrote on last edited by
                        #41

                        JPAP both suggestions from Parksider and Jonathon are great ideas. You are on the right path!

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                        • JPAPJ Offline
                          JPAPJ Offline
                          JPAP
                          Team Blue Masterbuilt
                          wrote on last edited by
                          #42

                          Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also.
                          My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.

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