Roll Call (Start Here First)
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Tommy B
Hi Tommy, welcome to the community.Not sure about joining groups from a phone, but from a pc you would start by clicking on the Users tap at the top of the screen, then select “groups”. Click the group you want to join and then select " join group".
The screen shot below should give you and idea how to start. I imagine the procedure is similar from a phone.
processhead thanks I’ll try.
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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 to the community! Lots of good people in here and lots of knowledge. Also lots of fun banter. If you like cracked pepper maybe try these casings for your summer sausage.
https://www.waltonsinc.com/65mm--x-20-in-sc-casing-black -
Tommy B welcome to the community! Lots of good people in here and lots of knowledge. Also lots of fun banter. If you like cracked pepper maybe try these casings for your summer sausage.
https://www.waltonsinc.com/65mm--x-20-in-sc-casing-blackND Mike seems like TEAM BLUE has a lot of good ideas
hey vegetarians, my food poops on your food!
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kyle Mostly their good ideas are just copied from a team Orange member.
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kyle I was thinking the same thing!!!
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bocephus Now, now, now. Keep it civil!!! Oh, the banter.
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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 I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Tommy B I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
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zbigjeff I’m new here Jeff, where do I go to ask a random question? I didn’t want to bother anyone but I’m kinda lost here. My question is about hi temp cheese.
Tommy B at the top right of the screen you should see a little magnifying glass, click on it, then you can type in what you are searching for. Under the “IN” on the search page click the drop down arrow and change it to title and posts if it isn’t set that way. That will pull up any post with your search term in it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tommy B at the top right of the screen you should see a little magnifying glass, click on it, then you can type in what you are searching for. Under the “IN” on the search page click the drop down arrow and change it to title and posts if it isn’t set that way. That will pull up any post with your search term in it.
Tex_77 Tommy B Thanks tex_77 for the quicker reply. Was sharpening a grinder plate. Tommy: You’re not bothering anyone. That’s what this crazy group does every day. Keep on asking those questions and do remember that no question is out of bounds unless it’s the same question 5 times in a row after answers have been supplied.
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Tommy B I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
Austin the only time I have seen anyone overdo black pepper was when my father-in-law was putting some on his plate and the top came off. It literally dumped the whole shaker! We laughed really hard at him.
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zbigjeff I’m new here Jeff, where do I go to ask a random question? I didn’t want to bother anyone but I’m kinda lost here. My question is about hi temp cheese.
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i dont know who is sending 30 hits at a time and blowing up my E mail page but you better stop.thats bullshit.
farmer jim Would you like to no longer receive emails? You can change what emails you get in your profile settings.
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
Own it and get over it!
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Hi jamesearthdrum .
To search a topic, go to the magnifying glass icon at the top-right corner of the screen.
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
jamesearthdrum At the top of the screen the magnifying glass is for searching. Don’t worry about asking questions, that is what everyone is here for, and that is how we all learn. I think you will find this community to be more than happy to help in any way we can, we were all new at this at one time.
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jamesearthdrum At the top of the screen the magnifying glass is for searching. Don’t worry about asking questions, that is what everyone is here for, and that is how we all learn. I think you will find this community to be more than happy to help in any way we can, we were all new at this at one time.
bocephus jamesearthdrum I pile on with bocephus’s comment. The only thing that probably will happen once your figure it all out is for people on the forum to steal your recipe so that they will/can also enjoy what you classify as “good”. So, just have fun here. Even the oldsters learn something new all the time.
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