Roll Call (Start Here First)
-
Ted Frodyma I know my way around a fire. I’m willing to share what I know butbwhat I don’t know could fill a warehouse. I’m excited to learn from you all.
Andytex Welcome and just jump in. People on this site just want people to succeed and have fun doing it.
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
zbigjeff said in Roll Call (Start Here First):
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
That is a wonderful way of wording it!
-
270WSM welcome to the community. You will not stop learning here. Feel free to ask questions and pass along your knowledge
-
270WSM Welcome to this crazy group that just wants you to have fun creating YOUR treats of goodness. You’ve arrived at the right site for this to happen.
-
270WSM welcome aboard.
-
270WSM Welcome to the neighborhood.
-
zbigjeff thank you
chris bradley You’re welcome.
-
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
-
Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
Tommy B Welcome Aboard & welcome to the neighborhood. Just remember to register for your Team Blue, your team. It sounds like you have a great set-up for some smoking & grillin & a little sausage making too. There are a number of folks here, both Orange & Blue that can likely answer most of your questions from hands on experience, just stay tuned. Again, welcome to the neighborhood.
-
Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
Tommy B Welcome to the community. I make summer sausage with the H mix and this is what I add.
15# venison
10# pork butts (fatty ones)
2 1/2 oz garlic powder
3/4 T black pepper
3 oz mustard seed
25 oz water
plus I always add hi temp cheese, use pepper jack for a bit more heat. -
Tommy B Welcome to the community. I make summer sausage with the H mix and this is what I add.
15# venison
10# pork butts (fatty ones)
2 1/2 oz garlic powder
3/4 T black pepper
3 oz mustard seed
25 oz water
plus I always add hi temp cheese, use pepper jack for a bit more heat.kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?
-
kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?
Tommy B no need to go in both directions. A lot of grinders do not have reverse. This topic has been discussed here before and if memory serves me right, its not necessary. If your worried, you can always hand mix a couple min after using your mixer/grinder. Take pics when making your sausage and post them on the site, we love to see stuff like that
-
kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
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
-
kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
-
kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
-
Tommy B welcome to the community. Feel free to ask your questions and pass along your experience. Folks here are knowledgeable and helpful. Don’t be led astray with that crazy join Team Blue talk, Team Orange is the way to go!
-
Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
Tommy B you are in the right place. Plenty of experience and ideas here and there is no lack of folks willing to help out. Welcome aboard.
-
Tommy B welcome to the best info and helpful people as for the amt. of pepper I would do a small batch and fry a patty till it is to your taste then scale up from there
-
Austin Tommy B here from south Louisiana now residing in Kingston, Tennessee. 68 yr ole that processes mostly my own venison. I also have a 40" masterbilt electric smoker and a large green egg for bbq. Hopefully I’m doing this right, I’m not computer savy. 2 weeks ago I did make summer sausage using your h blend. 15 lbs no additives, 5 lbs with cheese and 5 lbs with jalapenos. Venison to Boston butt was 20/80. That’s 80% venison just to clear any confusion. I smoked the SS following your guidelines to include ice water bath at the end. For my first time I was well satisfied. This week I’m trying A 15 lb run with a different cheese and adding some coarse black pepper. Any ideas on the amount of black pepper? I know thats an individual preference, but I would like the flavor similar to crack pepper jerky. A starting point would be helpful. I have been smoking brisket and Boston butts for several years. I now have an urge to expand and experiment. I am a sausage lover so I’m headed in that direction. Any ideas are appreciated also constructive criticism is always a plus. Thanks in advance.
Tommy B said in Roll Call (Start Here First):
Any ideas on the amount of black pepper?
Welcome, I love black pepper, so remember that if you follow my directions. I put 4 tbsp per 10lbs of meat of whole peppercorns to my summer sausage
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:
