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  5. Spice Lined Casing

Spice Lined Casing

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #8

    processhead Zero adjustments to recipe or process. When these first came in I made a test batch and because of the way things fell they sat in a cooler for 4 days before we peeled them. They peeled really cleanly then but I thought maybe that had something to do with it, so i made sure to peel these the next day and the came away perfect. They are a textile (cloth) casing so I was also worried about a shower cycle but like I said, zero change and they worked really well.

    We shot a video today, PatrickB will edit it over the next few days and we will get that live. Now that I am typing that though something occurs to me that tells me I need to test something else. I need to see if an ice bath is going to cause any issues, it worked fine with a shower cycle but an ice bath might be a different story. Okay, one more thing to do before we release that video!

    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

    R 1 Reply Last reply
    6
    • JonathonJ Jonathon

      First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
      incasing.jpg outcasing.jpg

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #9

      Jonathon man they look great.

      1 Reply Last reply
      0
      • Ridley AcresR Offline
        Ridley AcresR Offline
        Ridley Acres
        Regular Contributors
        wrote on last edited by
        #10

        Ha, so tasty he keeps coming up with variables to “test”!

        1 Reply Last reply
        0
        • JonathonJ Jonathon

          First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
          incasing.jpg outcasing.jpg

          YooperDogY Offline
          YooperDogY Offline
          YooperDog
          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
          wrote on last edited by
          #11

          Jonathon Looks great. Another way to add another flavor, eye appeal and texture. I see some experimenting in the future.

          1 Reply Last reply
          0
          • JonathonJ Jonathon

            First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
            incasing.jpg outcasing.jpg

            ND MikeN Offline
            ND MikeN Offline
            ND Mike
            Big Green Egg Team Blue Regular Contributors Cast Iron Power User
            wrote on last edited by
            #12

            Jonathon wow! That seasoning really transferred over well to the sausage!

            1 Reply Last reply
            0
            • JonathonJ Jonathon

              processhead Zero adjustments to recipe or process. When these first came in I made a test batch and because of the way things fell they sat in a cooler for 4 days before we peeled them. They peeled really cleanly then but I thought maybe that had something to do with it, so i made sure to peel these the next day and the came away perfect. They are a textile (cloth) casing so I was also worried about a shower cycle but like I said, zero change and they worked really well.

              We shot a video today, PatrickB will edit it over the next few days and we will get that live. Now that I am typing that though something occurs to me that tells me I need to test something else. I need to see if an ice bath is going to cause any issues, it worked fine with a shower cycle but an ice bath might be a different story. Okay, one more thing to do before we release that video!

              R Offline
              R Offline
              RON PARRISH
              Regular Contributors Cast Iron Canning Team Orange Veteran Power User
              wrote on last edited by
              #13

              Jonathon Looks amazing! getting ready to order stuff for summer sausage. A definite must try!

              1 Reply Last reply
              0
              • samspadeS Offline
                samspadeS Offline
                samspade
                Team Orange Masterbuilt Sous Vide Team Blue Power User
                wrote on last edited by
                #14

                Waiting for the movie!

                1 Reply Last reply
                0
                • JonathonJ Offline
                  JonathonJ Offline
                  Jonathon
                  Team Blue Admin Walton's Employee Power User
                  wrote on last edited by
                  #15

                  Okay, the “movie”( thanks samspade ) should be coming out this week! Also, we tested a few things on Thursday and using an Ice Bath for 20 minutes or so is perfectly acceptable instead of a shower. I might even argue the spice looks a little better on those ones. For the ones that got showered it almost seemed like the spice got embedded into the sausage, with the ice bath the spice was more clearly ON the sausage instead of IN the sausage. This will make more sense when we release the video and the post.

                  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

                  R 1 Reply Last reply
                  1
                  • JonathonJ Jonathon

                    Okay, the “movie”( thanks samspade ) should be coming out this week! Also, we tested a few things on Thursday and using an Ice Bath for 20 minutes or so is perfectly acceptable instead of a shower. I might even argue the spice looks a little better on those ones. For the ones that got showered it almost seemed like the spice got embedded into the sausage, with the ice bath the spice was more clearly ON the sausage instead of IN the sausage. This will make more sense when we release the video and the post.

                    R Offline
                    R Offline
                    RON PARRISH
                    Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                    wrote on last edited by
                    #16

                    Jonathon Can these casings be finished in a hot water bath or do they have to be finished in smoker?

                    1 Reply Last reply
                    1
                    • JonathonJ Jonathon

                      First pic they are in the casing and 2nd is after we peeled them…in case you couldn’t figure that out?
                      incasing.jpg outcasing.jpg

                      HerbcoFoodH Offline
                      HerbcoFoodH Offline
                      HerbcoFood
                      Regular Contributors Team Orange Sous Vide
                      wrote on last edited by
                      #17

                      Jonathon Those look real fancy there Clark!

                      Dr_PainD 1 Reply Last reply
                      0
                      • HerbcoFoodH HerbcoFood

                        Jonathon Those look real fancy there Clark!

                        Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by
                        #18

                        HerbcoFood said in Spice Lined Casing:

                        Jonathon Those look real fancy there Clark!

                        Was that a Christmas Vacation quote ROFL!!!

                        1 Reply Last reply
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                        • Home
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