Grind and hold.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade they look great to me. Congrats
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bocephus samspade your IT is a little high. You may have a little fat out issue, which is what you were seeing in water. I have had water look like what you have described color wise, but the oil would be fat. I’ve never had a issue with oil/fat in the water. It doesn’t take long to get to 160. They should still be edible, I have accidentally ran a batch over 170 and they tasted great, just not as pretty.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
samspade and if you don’t want them, I’ll send my address.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 said in Grind and hold.:
samspade and if you don’t want them, I’ll send my address.
I agree, even the not so perfect looking sausages need loving too! Little cheese and cracker and I bet they will taste great.
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Yep they taste good. I used half lb goat pepper and one lb cheddar. I think I might have over done the water. My last 15 lb are in the ice bath. Pics to follow.
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Thanks for all the support. Been here a year and I’m making products I’m proud of. Here is the second batch of the 25 lb weekend.
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Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Did I do something wrong or is wrinkling normal?
samspade said in Grind and hold.:
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Think you got lots of answers but 175F is too high. Set the water to the temp you want and let it equalize.
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samspade said in Grind and hold.:
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Think you got lots of answers but 175F is too high. Set the water to the temp you want and let it equalize.
Jamieson22 thank you. Yes I think;
- I had to much water in the batch.
- Went to high at the end.
The second batch went to 160 and the cases were much tighter. But still had tiny amount of liquid glistining from the meat. ( was going to say ozing, but glistening sound better.)
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Jamieson22 thank you. Yes I think;
- I had to much water in the batch.
- Went to high at the end.
The second batch went to 160 and the cases were much tighter. But still had tiny amount of liquid glistining from the meat. ( was going to say ozing, but glistening sound better.)
samspade they look great and yes glistening sounds much better
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samspade Know I am late to the game but yes, I’ve done this a time or two as well when the day gets out of hand for me. Also, looks great!
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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samspade Know I am late to the game but yes, I’ve done this a time or two as well when the day gets out of hand for me. Also, looks great!
Jonathon thank you sir. I posted on FB and got the usual trolls. “To much shrinkage” “never sous vide or water pan” etc. NOT HERE. Everyone was kind and comments were helpful not hurtful. Thanks for running a top notch site.
Oh by the way… everyone at my job site love em so I’ll keep learning from here. -
Jonathon thank you sir. I posted on FB and got the usual trolls. “To much shrinkage” “never sous vide or water pan” etc. NOT HERE. Everyone was kind and comments were helpful not hurtful. Thanks for running a top notch site.
Oh by the way… everyone at my job site love em so I’ll keep learning from here. -
samspade FB and sadly now Instagram as well are basically useless for conversations (Twitter has been useless for years) because the algorithm has driven people to only want to disagree or point out when they think someone is wrong! I was chatting with a Meatgistics user the other day and I said that ironically Social Media is driving us apart when it should have been a tool to bring us together. I think Meatgistics is an example of what happens when you let people choose what they see. Just unread posts or surf random. No algorithm trying to drive increased engagement and therefore rewarding negative behavior and what do we get? 95%+ (or more?) positive interactions.
Anyway, just pointing out that a decent amount of society’s problems could be cured by shutting off the algorithms for social media.
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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samspade FB and sadly now Instagram as well are basically useless for conversations (Twitter has been useless for years) because the algorithm has driven people to only want to disagree or point out when they think someone is wrong! I was chatting with a Meatgistics user the other day and I said that ironically Social Media is driving us apart when it should have been a tool to bring us together. I think Meatgistics is an example of what happens when you let people choose what they see. Just unread posts or surf random. No algorithm trying to drive increased engagement and therefore rewarding negative behavior and what do we get? 95%+ (or more?) positive interactions.
Anyway, just pointing out that a decent amount of society’s problems could be cured by shutting off the algorithms for social media.
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samspade FB and sadly now Instagram as well are basically useless for conversations (Twitter has been useless for years) because the algorithm has driven people to only want to disagree or point out when they think someone is wrong! I was chatting with a Meatgistics user the other day and I said that ironically Social Media is driving us apart when it should have been a tool to bring us together. I think Meatgistics is an example of what happens when you let people choose what they see. Just unread posts or surf random. No algorithm trying to drive increased engagement and therefore rewarding negative behavior and what do we get? 95%+ (or more?) positive interactions.
Anyway, just pointing out that a decent amount of society’s problems could be cured by shutting off the algorithms for social media.
Jonathon I think what helps Meatgistics also is we are a community talking about a specific topic and when members cross the line into a topic that will cause arguments, other members normally tell them to take it to another site. I have said it before and I think others feel the same way, I would leave if this place turned into a FB or whatever the other garbage sites are.
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samspade FB and sadly now Instagram as well are basically useless for conversations (Twitter has been useless for years) because the algorithm has driven people to only want to disagree or point out when they think someone is wrong! I was chatting with a Meatgistics user the other day and I said that ironically Social Media is driving us apart when it should have been a tool to bring us together. I think Meatgistics is an example of what happens when you let people choose what they see. Just unread posts or surf random. No algorithm trying to drive increased engagement and therefore rewarding negative behavior and what do we get? 95%+ (or more?) positive interactions.
Anyway, just pointing out that a decent amount of society’s problems could be cured by shutting off the algorithms for social media.
Jonathon Amen preach on, you nailed it!
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samspade FB and sadly now Instagram as well are basically useless for conversations (Twitter has been useless for years) because the algorithm has driven people to only want to disagree or point out when they think someone is wrong! I was chatting with a Meatgistics user the other day and I said that ironically Social Media is driving us apart when it should have been a tool to bring us together. I think Meatgistics is an example of what happens when you let people choose what they see. Just unread posts or surf random. No algorithm trying to drive increased engagement and therefore rewarding negative behavior and what do we get? 95%+ (or more?) positive interactions.
Anyway, just pointing out that a decent amount of society’s problems could be cured by shutting off the algorithms for social media.
Jonathon I am a member of a few FB sights, and it still amazes me that a person can actually ask a question and people are either sarcastic or go in a completely different direction in their answer. Of course, in this community we do sometimes get a little off track, but it is usually after many members have tried to help and it is always in good fun.
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This topic is a perfect example how everyone jumps in with their experience and suggestions. Once the initial topic has been satisfied, we tend to jump off a bit. This is great! Most things tend to go to somewhere else as we think about it. That said, if a question comes in regarding the topic, everyone is back on point. Luv it.
As far as FB, I still have an account but… I only see posts from immediate family, some close friends and a couple co-workers. Ok, three local butcher shops as well.
Get into your settings and start shutting that shi# off.Was talking with one of my co-workers today. He’s thinking about starting to do some home processing. Told him about Walton’s and Meatgistics. His first question, does this have anything to do with FB? No, this is a good place. He left FB a couple years ago.
Ok, I’m done now. Need a drink.
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I would agree in whole with you except for one tiny detail. While on FB a year and a half ago, I stumbled across a post talking about preparing and cooking sausage.
Even a blind squirrel…
Thanks waltons for having the FB, Twit, and IG accounts. We all got here some how.
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