Roll Call (Start Here First)
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Joe Hell There is many flavors from the island since we where conquered many times from different countries thru out our existence here on the Island different foods and spices arriving we as native Indians combined all flavors as one so
i can’t really tell you wish is best we have so many
once experience making sausages than I coud experience with “
” island flavors I will share than with the sausage making family.asantiago4530 new ideas and flavors are always welcome
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I would like to dry cure and age whole pork tenderloins, Italian style.
Which casings are recommended?
Thanks!
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I would like to dry cure and age whole pork tenderloins, Italian style.
Which casings are recommended?
Thanks!
SpotTheCow I make filleto and do not use casings. Just cure it whole, and use butchers twine to form into nice round shape, tucking tail under. Shoot for 35-40% weight loss.
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Hi I am from KCMO, and I have been grilling and smoking for about 20 or so years also avid hunter and like to process my own game meat. My smoker of choice is an offset barrel type that I built still love the old traditional type using wood. Found this site on the web and am looking forward to learning more.
Erik Welcome Erik
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SpotTheCow I agree with skibumben that butchers twine and trussing should work fine. But, if you do want to use something the large or small Roast Wrap should work fine.
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Hi, I am 40 years old. I’m from northern MN. I grew up hunting and fishing. We have been butchering and processing our own meat since i was a kid. My dad has taught me the basics but now I am more interested on perfecting the process and making the best product i am capable of with the equipment I have. I am constantly researching better equipment and make upgrades when the wallet allows. I have learned a lot from this website over the past year and i appreciate all the videos that explain why you do what you do.
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Brian Schneider Well I sent you some snack sticks yesterday that I really liked, I hope you like heat! Glad to see some people who have been using the information coming off the sidlelines and joining in the conversation! You’ll have to let us know what yout think of the sticks. Were they too hot?
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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Hot Springs Montana checking in
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Does anyone know where to find the nutritional information for the seasoning kits
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Brian Schneider Well I sent you some snack sticks yesterday that I really liked, I hope you like heat! Glad to see some people who have been using the information coming off the sidlelines and joining in the conversation! You’ll have to let us know what yout think of the sticks. Were they too hot?
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Brian Schneider There isn’t nutritional information for them but you can see a list of ingredients by scrolling down on the product page and clicking on the “additional Info” tab. Now, the vast majority of sausage seasonings will have salt as the #1 ingredient. For example, the Andouille is 40-46% salt which means that 40-46% of the weight (1.46875) is salt, which would be .675625 which sounds like a lot until you realize that this is enough for 25 lb of meat. So that would be .027025 lb of salt per lb of meat and your sausage isn’t going to be a lb.
Now, if you were more wondering about the sugar in some of the seasonings you will find that aside from the sweet seasonings, like Habanero BBQ which has Sugar as the #1 ingredient they will be extremely low. Take the Andouille we were talking about above. Sugar is max of 6% so that would be .05 of an oz or 1.4 grams per lb of meat. If you use common sense and avoid anything with Sugar as the #1 ingredient then carbs aren’t really that much of a consideratrion. I hope this helped and didnt just make it more confusing!
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@Jonathon- Thanks I understand. I was wondering about the sugar content in some of the seasonings. My wife and I are doing a low carb diet and I just made up some summer sausage so I was hoping we would be able to eat it. Thanks for the info.
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Brian Schneider Which seasoning did you use? I did the H-Summer once and I am pretty sure it qualified as sugar-free (less than 1 gram per serving of 1 oz) but I can double check. The habanero BBQ one will NOT be a low sugar snack though!
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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Brian Schneider Which seasoning did you use? I did the H-Summer once and I am pretty sure it qualified as sugar-free (less than 1 gram per serving of 1 oz) but I can double check. The habanero BBQ one will NOT be a low sugar snack though!
@Jonathon- I used the H summer sausage seasoning. Thanks again
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Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.
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TChaps here, friend of POPA SOP, met you at the show in Minnesota. I have been making sausage, snack sticks, jerky for awhile now, but meeting POPA SOP I have been doing it more and more. We share alot of ideas and he mentioned Waltons to me as I was looking for spices. So far so good, I haven’t been disappointed on anything. I have a Charbroil electric smoker that works well, could be taller but it does the job. For a grill I have a Weber, tried others and came back to the Weber. My newest toy is the sous vide cooker, used it for the first time last night, made chicken Parmesan and the chicken was good and moist. Always looking for new ideas and better ways of grilling, smoking and making sausage, snack sticks and jerky.
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Ted (Little Baby Teddy). I live in IL with a cabin in Michigan. I Make all kinds of sausages & meats and love to smoke them up too. Good eats for sure. Old School Ways. My Uncle and cousin where butchers in East Chicago, Ind years back.
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TChaps here, friend of POPA SOP, met you at the show in Minnesota. I have been making sausage, snack sticks, jerky for awhile now, but meeting POPA SOP I have been doing it more and more. We share alot of ideas and he mentioned Waltons to me as I was looking for spices. So far so good, I haven’t been disappointed on anything. I have a Charbroil electric smoker that works well, could be taller but it does the job. For a grill I have a Weber, tried others and came back to the Weber. My newest toy is the sous vide cooker, used it for the first time last night, made chicken Parmesan and the chicken was good and moist. Always looking for new ideas and better ways of grilling, smoking and making sausage, snack sticks and jerky.
TChaps
Bout time you showed up! :smiling_face_with_open_mouth_closed_eyes:. BTW you forgot your team orange logo… -
What you talking about?
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Little Baby Teddy He was talking to the post above you. When you respond to someone it will show up in blue. You can respond to specific people by typing in the @ symbol and then a list of people who have recently posted on the thread shows up. Or, you can put the @ symbol and then type in that person’s username. The name will show up as a blue link to their profile.
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