Top 5 Meat Hacks: Cured Sausage 00:00 Intro 00:31 Hack #1: Keep Your Meat Cold 01:20 Hack #2: No Stomper on the Second Grind 02:45 Hack #3: Let the Mixer do the Work 04:00 Hack #4: Put Sponges in the Smoker 04:45 Hack #5: Finish Thermal Process in Sous Vide 05:25 Conclusion We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy! Walton’s Sales Page: https://www.waltonsinc.com/sales Walton’s Learning Center: https://wltns.link/learningcenter Meatgistics Community: https://wltns.link/meatgistics Walton’s YouTube: https://wltns.link/waltonstv Walton’s Facebook: https://wltns.link/facebook Walton’s Twitter: https://wltns.link/twitter Walton’s Instagram: https://wltns.link/instagram Walton’s Pinterest: https://wltns.link/pinterest Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

@jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

Hi Ridley, I used a 3/16 for the final grind, and yes I did use a food processor to emulsify, although it did struggle so I ended up doing it in 2 batches, I think Grimpuppy told me he did his in 3 batches. I did indeed like the final texture. I also let the cure set overnight before I sous vide the product. I was over all very happy with the final product. I had tried a couple of times on a smoker, but the fat just bleed out, the sous vide worked great.

@smokinbubba Thank you, Sir. I completely agree with getting real cautious. But, with this information I will be running another batch very soon.