Roll Call (Start Here First)
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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
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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!
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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!
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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!
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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.
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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
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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
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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. You’ve found a great community. I also have a Masterbuilt electric. Look forward to hearing how you use yours.
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Tommy B Welcome. You’ve found a great community. I also have a Masterbuilt electric. Look forward to hearing how you use yours.
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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!
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Tommy B Yes, but you might as well pick Orange now. it is the true Walton’s team.
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wdaly I’m getting quite a few replies. I won’t be able to answer everyone but I will post updates after my next cook and that will be Friday.
Tommy B Updates are what is important, everyone hear is more than willing to help out. I think everyone has learned something from someone else in the community.
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Tommy B said in Roll Call (Start Here First):
YooperDog ok, I need to know what is the blue/ orange teams. Sounds fun?
It’s just fun, but you will notice that team blue gives the best advice, coincidence… no way!
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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 and keep stretching that “taste train”. The people on this site are all about helping for sure. In the end, try some of the suggestions and see how they come out for YOU. Just have fun doing it.
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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! Masterbuilt Electric here also
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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
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Tommy B said in Roll Call (Start Here First):
Jonathon I really appreciate the info. I’m going to like this site!
Let me tell you from experience. You are going to absolutely love this community.
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Tommy B said in Roll Call (Start Here First):
Jonathon I really appreciate the info. I’m going to like this site!
Let me tell you from experience. You are going to absolutely love this community.
cdavis need some help here? How do I join a team and also beside your name listed is masterbilt, your team color, canning, green egg and so forth. How can I add that info to mine? I also can (salsa), I have an egg and masterbilt and wanting to learn sausage making.
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