Working on opening day š
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In 10 years of smoking sausage and snack sticks Iāve never came close to the results at home that I have now. All thanks to you guys and the community here. Lifetime Waltonās customer earned for sure!
Thank you!
Now if only I could figure out how to load my pictures in the right orientation from my phone
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Jonathon hi am from the Caribbean my family donāt eat pork or beef so I make chicken hotdogs but I would like to put a filler in them and get them the reddish/pink colour normal sausage are can u help thanks
roxy2500 Do you use any type of cure? Iād recommend trying some Sure cure, you donāt need much. 1 ounce is enough for 25 lbs of meat.
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roxy2500 Do you use any type of cure? Iād recommend trying some Sure cure, you donāt need much. 1 ounce is enough for 25 lbs of meat.
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AdamCA yes I do use Walton sure cure but its still white in colour and my kids donāt want to eat it cause they are a custom to reddish hotdogs
roxy2500 How do you cook them, do you smoke them? Other than that I donāt have any ideas, hopefully someone with more experience can offer some ideas.
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roxy2500 How do you cook them, do you smoke them? Other than that I donāt have any ideas, hopefully someone with more experience can offer some ideas.
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Jonathon my wife is going to kill me but Iāve finally got some use out the 2 roasters that we got for wedding presents 9 years ago. Way more consistent than using the grill or gas Turkey roaster.
hotkarl I have thought about using a roaster for the water finish but wasnāt going to buy one if it wouldnāt work. Apparently it worksā¦how well does it work? I wanted to try some summer sausage in one.
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hotkarl I have thought about using a roaster for the water finish but wasnāt going to buy one if it wouldnāt work. Apparently it worksā¦how well does it work? I wanted to try some summer sausage in one.
blackbetty61 Itās much easier to control than adjusting a burner on the grill. I get the water temp to 165 and then throw the sticks or sausage in. The water temp will drop but comes back nicely. Whatās been pretty crazy to me is once the water temp is back at 160 the meat is also done. I wouldnāt suggest changing any temps on the roasters once you have it set.
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Jonathon the controller is from Auber Instruments. I ran PID controllers for 8 years and wanted the WIFI / App capability and also program capability to help drive consistency. It is capable of handling 1800 watts but I knew that I would be drawing more than that running 2 heating elements with fans from a convection oven so I hooked up a solid state relay in line to handle to load. The controller has 6 steps that can be programmed to jump to the next step based on time or temp from probes. It also lights the igniter in my smoker attachment when programmed to.
The other app shown is for the Fireboard thermometer. I purchased this so I could have a thermometer that I could move around to the grill or oven, access remotely and log sessions . It really helped me become aware of the heat variation that I had in my custom 1950 International Harvester fridge / smoker that was my grandfathers. This is why I added the convection oven fans and also the two fireplace fans.
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Jonathon my wife is going to kill me but Iāve finally got some use out the 2 roasters that we got for wedding presents 9 years ago. Way more consistent than using the grill or gas Turkey roaster.
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roxy2500 The cure will burn a red protein red but it is not going to change the color of chicken to that red. It has to do with the hemoglobin type of content. Unfortunately, other than adding an edible dye I donāt know how to get a chicken stick that color.
hotkarl Thatās awesome, and I always go by the āwhat she doesnāt knowā method of using things of hers or āoursā for uses outside their intended purposes! That is a seriously sweet set up and it looks like youāve taken a few tips and made some awesome products with it!
Finishing in water is just better, it is faster, doesnāt dry it out and it is easier to control (like you said), I think more people donāt do it because a) they donāt have a sous vide cooker or b) they donāt want to mess with a turkey fryer type thing like Parksider uses or doing it on the stove is hard to maintain a consistent temp. A roaster will solve that and I think it is something that a lot of people have! Iām going to look to see if I canāt get us to stock a model to sell for this very purpose!
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roxy2500 The cure will burn a red protein red but it is not going to change the color of chicken to that red. It has to do with the hemoglobin type of content. Unfortunately, other than adding an edible dye I donāt know how to get a chicken stick that color.
hotkarl Thatās awesome, and I always go by the āwhat she doesnāt knowā method of using things of hers or āoursā for uses outside their intended purposes! That is a seriously sweet set up and it looks like youāve taken a few tips and made some awesome products with it!
Finishing in water is just better, it is faster, doesnāt dry it out and it is easier to control (like you said), I think more people donāt do it because a) they donāt have a sous vide cooker or b) they donāt want to mess with a turkey fryer type thing like Parksider uses or doing it on the stove is hard to maintain a consistent temp. A roaster will solve that and I think it is something that a lot of people have! Iām going to look to see if I canāt get us to stock a model to sell for this very purpose!
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Parksider lol you won that war a long time ago, I still vac bag it but thatās just to keep any oils or particles out of the filer on my sous vide cookerā¦
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
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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Parksider lol you won that war a long time ago, I still vac bag it but thatās just to keep any oils or particles out of the filer on my sous vide cookerā¦
And speaking of that, we just got new Weston Sous Vide units in! I am going to grab one right now!
Jonathon
Letās have a look at it! -
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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Very slim design, easy to setup. Itās been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess Iāll have to cook steaks for Austin and I tomorrow?!
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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Very slim design, easy to setup. Itās been eating up fairly rapidly. I just timed it and it went from 105 to 110 in 4:15 so not quite as fast as the sv1 but certainly a good deal less expensive!
Guess Iāll have to cook steaks for Austin and I tomorrow?!
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800 watts
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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