Meat Vaca Day 1
-
Joe Hell Yep. Was thinking about that. I’ll have to find someone who welds. Haven’t done that in years and never on stainless. Thanks.
-
Pulled pork
Injected the butt last evening using Pa’s and auto injector. This went very well. Injector worked perfectly. Wrapped in the lug liner and into the fridge overnight. I was able to inject a quart of the Pa’s. Problem is that left a quart. Can this be saved? Or halve the mix next time? Really don’t like wasting anything.
Today. Woke up to rain and strong gusty winds blowing right at my garage. Having already postponed this cook twice before for same reason I didn’t care. Going to push through this. Fired up the smoker and lit the pellet tube. Applied a barbeque rub and into the smoker.
The wind is a definite factor today. Ended up moving into the doorway of garage and put two coolers around the smoker to block some of it out. This helped a lot. The pellet tube ran out after 2 1/2 hours because of the increased wind flow. Refilled and used a piece of foil to act as a shroud around it. This really helped slow the pellets down. OK. I think it’s finally time to let the smoker do its job.
I won’t be denied today!
Back later with the finale.
-
Pulled pork
Injected the butt last evening using Pa’s and auto injector. This went very well. Injector worked perfectly. Wrapped in the lug liner and into the fridge overnight. I was able to inject a quart of the Pa’s. Problem is that left a quart. Can this be saved? Or halve the mix next time? Really don’t like wasting anything.
Today. Woke up to rain and strong gusty winds blowing right at my garage. Having already postponed this cook twice before for same reason I didn’t care. Going to push through this. Fired up the smoker and lit the pellet tube. Applied a barbeque rub and into the smoker.
The wind is a definite factor today. Ended up moving into the doorway of garage and put two coolers around the smoker to block some of it out. This helped a lot. The pellet tube ran out after 2 1/2 hours because of the increased wind flow. Refilled and used a piece of foil to act as a shroud around it. This really helped slow the pellets down. OK. I think it’s finally time to let the smoker do its job.
I won’t be denied today!
Back later with the finale.
-
The results…
When I sat down to do this I realized I’d only taken one pic of the final product. That’s ok, hungry people waiting. The meal was the pork, fresh burger style buns from local bakery, corn muffins, baked beans(also went in smoker) and cole slaw. I was the only one to use bbq sauce, onion and slaw on a bun. They didn’t want to spoil the taste of the meat(thank you very much).The Pa’s seasoning was outstanding. Very nice moist finish. The rub provide a great crust. The overall taste was wonderful and will be doing this more going forward. Total cook was 11.5 hrs. I did flip the butt once about eight hours in and sprinkled on more rub.
At least I got a pic of the muffins…Like candy to me!
Got a better pic of the finished product after getting it all pulled.
-
The results…
When I sat down to do this I realized I’d only taken one pic of the final product. That’s ok, hungry people waiting. The meal was the pork, fresh burger style buns from local bakery, corn muffins, baked beans(also went in smoker) and cole slaw. I was the only one to use bbq sauce, onion and slaw on a bun. They didn’t want to spoil the taste of the meat(thank you very much).The Pa’s seasoning was outstanding. Very nice moist finish. The rub provide a great crust. The overall taste was wonderful and will be doing this more going forward. Total cook was 11.5 hrs. I did flip the butt once about eight hours in and sprinkled on more rub.
At least I got a pic of the muffins…Like candy to me!
Got a better pic of the finished product after getting it all pulled. -
More meat vaca. One success and a huge failure.
Using the last of my venison trim for sausage and snack sticks. 60/40 mix on both(first time using this, usually 70/30).
Sausage first… Used Excalibers pepper and garlic jerky seasoning. The ratio was a little in question for summer sausage. The other brand I’d been using used a 10oz package to 15# of meat. Figured that was a good starting point. Added hi temp cheddar to the last six pounds to try that. Results were perfect. Definite taste difference between the two mixes. The 60/40 had a lot more of pork fat feel to it. Similar to a store bought commercial brand. Now I’m torn between the two. Cheese was a very good addition but the rest of the family is so so on this. More for me!
My youngest son stop by to help and actually did most of the work(good kid)IMG_20190508_154335-1209x1612.jpg
When it hit the stall I decided to try the water bath to finish according to Parksider . This worked very well and brought to temp in 40 min.
This happened just before the end of the mixing process. We heard metal hitting metal and then a snap.
.First time using the 44# mixer. 15# batch should not of done this. Figured this was metal fatigued and a bad weld. E-mailed Walton’s customer service who sent me straight to Weston. One call and an e-mail and new one is on the way. Great service from both.
Now the fail… A few pics to show the good part.
Walton’s commercial? 
The sticks on the left were my third try with these smoked collagen casings. Came out very wrinkled and tough again. Guess just a bad batch(not from Walton’s)rest on the way to landfill. Can’t even chew these. Peel casing off and meat is fine. The other are 21 mm fresh casings(Walton’s) came out much better and easily chewable.
Final test is the taste…There was very little. Used Willie’s many times and this was not it.
Here’s the recipe–
10#s meat
.94oz Willies
1.6oz carrot fiber
20oz H2O
3c pepper cheese
.4oz cureDid ya catch it? Actually needed 9.4oz Willies. After I weighed it out I even looked at it thinking this doesn’t look right and it still didn’t click. I’m chalking this up to a senior moment. Damn…really considered not mentioning this but…Lesson learned, double check ingredients.
I’ll still eat it
PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture
-
PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface
-
The results…
When I sat down to do this I realized I’d only taken one pic of the final product. That’s ok, hungry people waiting. The meal was the pork, fresh burger style buns from local bakery, corn muffins, baked beans(also went in smoker) and cole slaw. I was the only one to use bbq sauce, onion and slaw on a bun. They didn’t want to spoil the taste of the meat(thank you very much).The Pa’s seasoning was outstanding. Very nice moist finish. The rub provide a great crust. The overall taste was wonderful and will be doing this more going forward. Total cook was 11.5 hrs. I did flip the butt once about eight hours in and sprinkled on more rub.
At least I got a pic of the muffins…Like candy to me!
Got a better pic of the finished product after getting it all pulled. -
PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture
twilliams
My smoking schedule is basically identical to Walton’s recommended one. I do use a pan of water for humidity but have no idea how well it works. As I said those mahogany casings have came out the same the last three times I’ve used them. That’s the reason I went with a binder this time to see if it would make a difference.As far as those welds I agree with you. The new shaft is welded the same as the first. I haven’t welded in years but I noticed that as well. May take the new on along and have that reinforced.
-
PapaSop did you know this would be one of the most epic user-generated posts we have had on here? Awesome posts, awesome pictures, some have already made it onto our social media accounts and others will!
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
-
PapaSop did you know this would be one of the most epic user-generated posts we have had on here? Awesome posts, awesome pictures, some have already made it onto our social media accounts and others will!
Jonathon Wow. Thanks.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
