Roll Call (Start Here First)
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HaroldR When you do it next with ground meat that you grind yourself I’d be interested to see if you have the same issue. Your water is right at 1.5 pints per 25 lb batch which is good, a fresh sausage with no binder might not need that much but certainly, that amount is nothing that should cause an issue. I would suggest that when you do this again that you do everything else the same so you are only changing one variable at a time. Carrot fiber might be a good thing to add to prevent this, it is pretty inexpensive and holds up to 26 times its weight in water, so it will bind up water that is being cooked out once the meat reaches around 130°.
If you do it again please let us know the results!
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Coatsville IN here. Got bored during the crony shut down and decided to pick up a new hobby. Bought a Pit Boss vertical smoker from Lowes. Smoked my first Pork Shoulder with a rub recipe that I found on the net. It turned out fabulous after 8 hours in the smoker. I got hooked so i decided to make Srew on a Shingle (SOS) from another recipie that I found on the net. It was a three week process but it makes for a great breakfast. Now I’m on to making jerky. My wife is all in even after she saw what I’ve spent on equipment to make jerky, meat slicer, marinade, heat/vacuum sealer pouches for samples etc… I did agree to smoke a cow neck (brisket) for her. She said "I see you’re enjoying your new hobby but when are you going to smoke my cow neck "! Soon Sweat Heart!
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Coatsville IN here. Got bored during the crony shut down and decided to pick up a new hobby. Bought a Pit Boss vertical smoker from Lowes. Smoked my first Pork Shoulder with a rub recipe that I found on the net. It turned out fabulous after 8 hours in the smoker. I got hooked so i decided to make Srew on a Shingle (SOS) from another recipie that I found on the net. It was a three week process but it makes for a great breakfast. Now I’m on to making jerky. My wife is all in even after she saw what I’ve spent on equipment to make jerky, meat slicer, marinade, heat/vacuum sealer pouches for samples etc… I did agree to smoke a cow neck (brisket) for her. She said "I see you’re enjoying your new hobby but when are you going to smoke my cow neck "! Soon Sweat Heart!
JerkyMan Welcome. The cost of equipment appreciates over time. Lots of good information and experience from the folks here. It can become a very addicting hobby.
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JerkyMan At least you picked a hobby that’s helping you in case our overlords don’t allow us to reopen our economy soon! Imagine picking up something like golf right now? Darn it…now I want to golf!
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Last night Wednesday 13 May 20 we were informed by our President that we will remain in level four lock down until end of may coming to 10 weeks we have to stay home apart from shopping and medical if needed.
No booze sold for the entire period no cigarettes sold, our economy is stuffed and it will take 6 years for us to recover.
I trust the States is not in as much difficulty and recovery is swift.
Keep safe Keep well -
Andrew You too Andrew, I know we are getting itchy to have our freedoms back and different states are dealing with it differently. I am thankful every single day that I live in Kansas, a state that doesn’t appear to have a megalomaniac as a governor. Some might like Laura Kelly and some dislike her but I respect the fact that she allowed the order to expire when she did!
Thanks for the perspective from South Africa!
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Hey my name is Josh and I am a beginner at home processing and meatgistics.
Where are you from (city/state)? I’m from Peoria, Illinois
How much experience do you have in meat processing or smoking/grilling? Mostly Deer processing for 15 years and recently home livestock. I have been smoking and grilling for damn near all my life in some for or another. Really gotten into it the last 5-10 years and trying to do better.
What is your favorite meat snack or seasoning flavor? Favorite product to eat and make are Brats. Favorite season is about anything
What is your current smoker or grill? I have Materbuilt 1050 Gravity Series and a Kenmore propane 4 burner. -
Welcome to the site. Lots of folks here with different experience and a wealth of knowledge to get you going in the right direction. Lots of opportunities here to learn, improve and try different techniques and styles.
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Hey my name is Josh and I am a beginner at home processing and meatgistics.
Where are you from (city/state)? I’m from Peoria, Illinois
How much experience do you have in meat processing or smoking/grilling? Mostly Deer processing for 15 years and recently home livestock. I have been smoking and grilling for damn near all my life in some for or another. Really gotten into it the last 5-10 years and trying to do better.
What is your favorite meat snack or seasoning flavor? Favorite product to eat and make are Brats. Favorite season is about anything
What is your current smoker or grill? I have Materbuilt 1050 Gravity Series and a Kenmore propane 4 burner. -
Hey my name is Josh and I am a beginner at home processing and meatgistics.
Where are you from (city/state)? I’m from Peoria, Illinois
How much experience do you have in meat processing or smoking/grilling? Mostly Deer processing for 15 years and recently home livestock. I have been smoking and grilling for damn near all my life in some for or another. Really gotten into it the last 5-10 years and trying to do better.
What is your favorite meat snack or seasoning flavor? Favorite product to eat and make are Brats. Favorite season is about anything
What is your current smoker or grill? I have Materbuilt 1050 Gravity Series and a Kenmore propane 4 burner.jgabehart84 Yes, we need a review of the Masterbuilt. Find the “grills” thread and put in there. As to where people are from search for the “roll call” thread.
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jgabehart84 Welcome, we are glad to have you, I think you are going to get harassed until you give everyone your thoughts on the gravity series!
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jgabehart84 Welcome, we are glad to have you, I think you are going to get harassed until you give everyone your thoughts on the gravity series!
Jonathon can do. i’ll work on it now
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Howdy, y’all!
I’m in Bellaire, Texas, a small municipality pretty surrounded by Houston. We like to say that Houston is our suburb.
Both my parents are avid and excellent cooks, so I’ve been cooking for as long as I could pull up a chair to the stove or grill. I’ve been into cooking and food science for a very long time, and I’m always looking to learn something new. More specific to here, I’ve been into low-and-slow smoking for about 20 years. Other than what happens with barbecue-style smoking, I’ve done only a bit of curing here and there (mostly corned beef or pastrami or something like that), and I only started making sausage about a month ago.
My current cookers are a Weber kettle, a Klose 20x36 offset, and a Camp Chef Lux pellet cooker. I’m strongly considering a PK 100 and probably will pull the trigger on that sooner than later.
My favorite meat snack probably is dried sausage of just about any sort, followed up very closely by jerky and cracklins.
I’m very happy to have come across Walton’s when looking for sausage-making gear, as well as Meatgistics for what I’ve already learned. I’m looking forward to more.
Cheers, y’all!
TexLaw 50 years ago I lived a block east of you where my daughter was born. While there I lived on shrimp and kings. I now live in the Great White North and I’m ticked off I can’t go to Alaska to fish for sockeyes. Sure hope I get drawn for a moose to get me through the winter. If possible I’d like your recipe for those rolls. They look like winners
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TexLaw 50 years ago I lived a block east of you where my daughter was born. While there I lived on shrimp and kings. I now live in the Great White North and I’m ticked off I can’t go to Alaska to fish for sockeyes. Sure hope I get drawn for a moose to get me through the winter. If possible I’d like your recipe for those rolls. They look like winners
Brianzipperdog123 I’m happy to oblige.
HARD ROLLS FOR WURST
YIELD: 10 buns or rollsINGREDIENTS
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional) 1 egg (beaten with 1 teaspoon water for wash)DIRECTIONS
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
lumps.
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
covered.
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume.
Brush on egg wash if desired and score once down the middle.
Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the
pan and bake for 7 more minutes or until 200F internally -
Brianzipperdog123 I’m happy to oblige.
HARD ROLLS FOR WURST
YIELD: 10 buns or rollsINGREDIENTS
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional) 1 egg (beaten with 1 teaspoon water for wash)DIRECTIONS
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
lumps.
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
covered.
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume.
Brush on egg wash if desired and score once down the middle.
Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the
pan and bake for 7 more minutes or until 200F internallyTexLaw thanks Tex I’m sure glad you’re metricated it’s the only way to easily measure spices and meats when making sausages. I mix all the spices for 20 kg and use the correct amount for the amount of mixed meat (moose &pork) I have. I calculate the cure and salt separately to make sure nitrite is 156 ppm.
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Brianzipperdog123 I’m happy to oblige.
HARD ROLLS FOR WURST
YIELD: 10 buns or rollsINGREDIENTS
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional) 1 egg (beaten with 1 teaspoon water for wash)DIRECTIONS
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
lumps.
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
covered.
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume.
Brush on egg wash if desired and score once down the middle.
Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the
pan and bake for 7 more minutes or until 200F internallyTexLaw when say sub the whole wheat flour, i assume you just take 100g of the ap flour out?
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TexLaw thanks Tex I’m sure glad you’re metricated it’s the only way to easily measure spices and meats when making sausages. I mix all the spices for 20 kg and use the correct amount for the amount of mixed meat (moose &pork) I have. I calculate the cure and salt separately to make sure nitrite is 156 ppm.
Brianzipperdog123 I couldn’t agree more. Metric makes things so much easier, especially when you need to adjust the batch size.
Tex_77 Yes, replace up to 100g (20%). I recommend it, actually. It just adds a little something.
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And we have another person in the make into sausage category.
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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
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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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
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