Roll Call (Start Here First)
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cliff You didn’t put a toe in the water did you? Made 3 different products at once and made some that were cured and maybe one that was not, did you cure the german? If you have any pics please post them!
Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall”
I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliff -
Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliffcliff wrap the brisket in foil when it “stalls” usually 150° - 160°
It’s called a “Texas Crutch” -
cliff Stall is when the evaporation energy matches, or exceeds the thermal processing energy (heat trying to go into the meat) so you have two options. Keep increasing the heat to get past that or change the humidity. The first has obvious problems as you dont want to be cooking a brisket at 400°!
Check out this video and “article” on Advanced Thermal Processing, basically I found that adding a huge water pan and sticking some automotive sponges into that can increase your relative humidity drastically. The higher your relative humidity is the less water will be evaporated out of your product, hence the stall is less of an issue!
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cliff wrap the brisket in foil when it “stalls” usually 150° - 160°
It’s called a “Texas Crutch”Departing Contestant , THX DC, will try that next time, maybe a smaller Brisket also, would help, not sure, it would “Stall” too but not for as long.
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Jonathon
Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell) Cliffcliff Great job. You have given me inspiration
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cliff Great job. You have given me inspiration
DougSmokes THX DS, not so fast with the “Inspiration”
my first mistake was to make 25 pounds of Summer Sausage, it didn’t take long for me to realize that is a lot of sausage,then I decided to make 5 lb, batches, (good choice) just in case I messed up,
Boston Butts are on sale around here now $1.00 a pound the Chuck was $2.89 still have a Boston Butt left over , by the time you get 17.5 pounds of Chuck and 7.5 pounds of meat ground ,my “Inspiration” was beginning to (Fade)
These guys here are not afraid to share their Expert Advice ,if you follow it you will have a great end product (jmo) I got in a hurry with the Summer Sausage and got it to hot and the casing Wrinkled that’s my fault,I know what I did wrong,still taste great . Good Luck DS, -
Hello fellow carnivores! Doug checking in from Western Colorado. I have been smoking and bbq’ing for 20 years or so and still feel like a novice sometimes. I don’t do competitions, but don’t get many complaints at home:) I have a SmokeHollw Gas grill/charcoal smoker combo and a Smokey Mountain wood smoker. I mainly do brisket, butt’s & fish, but I’m getting more and more into sausages and Jerky. Read a few messages here and really like the feel and attitude of the board and it’s members.
DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July
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DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July
cliff Nice. Yeah, OWM is still in business, took a cow there last week, still aging.
Great bunch of guys.
Weather is turning here already 100*+ last week, snow in the high country tonight… Sigh. Still beats the city ! -
St. Louis, Missouri here. Just found this site and am looking forward to learning from everyone here.
jmf_stl welcome to the family - it is a crummy family - but it has aspirations of greatness (truth be told it is a great bunch!)
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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!
Checking in from Lake St. Louis, MO
Been processing my wild game for about 5 years now when our favorite processor decided to call it quits. Glad we did, several great flavors to choose from with Walton’s. Using a PitBoss vertical pellet feed 7 series smoker and a couple of traditional weber grills. -
From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
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From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
gothamchef
Welcome fellow Badger! -
Thank you!
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From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
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gothamchef That is a great pic you had of Rocky punching the hotdogs, made me do a double-take and then laugh!
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Waterloo, IA checking in here first
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Happy to have you here!
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Professional deer processor, full time whole animal butcher in central Michigan. About 8 years experience in the meat industry. Sausage and jerky making hobby.
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Deepwoodsbutcher Glad to have you here, Im sure your input will be valuable!
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