Roll Call (Start Here First)
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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!
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.
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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 Aboard & welcome to the neighborhood. Just remember to register for your Team Blue, your team. It sounds like you have a great set-up for some smoking & grillin & a little sausage making too. There are a number of folks here, both Orange & Blue that can likely answer most of your questions from hands on experience, just stay tuned. Again, welcome to the neighborhood.
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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. I make summer sausage with the H mix and this is what I add.
15# venison
10# pork butts (fatty ones)
2 1/2 oz garlic powder
3/4 T black pepper
3 oz mustard seed
25 oz water
plus I always add hi temp cheese, use pepper jack for a bit more heat. -
Tommy B Welcome to the community. I make summer sausage with the H mix and this is what I add.
15# venison
10# pork butts (fatty ones)
2 1/2 oz garlic powder
3/4 T black pepper
3 oz mustard seed
25 oz water
plus I always add hi temp cheese, use pepper jack for a bit more heat.kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?
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kyle thanks Kyle for your response. Mouth is watering already. I will try that Thursday. One more question? I bought a 25# mixer that attaches to a #32 grinder. When following directions I noticed the meat should be mixed both directions at 1 minute interval for approx. 8 minutes. Ofcouse my grinder only turns one direction. Is it necessary to go both directions? If so the mixer did come with a handle but I was trying the easy way out?
Tommy B no need to go in both directions. A lot of grinders do not have reverse. This topic has been discussed here before and if memory serves me right, its not necessary. If your worried, you can always hand mix a couple min after using your mixer/grinder. Take pics when making your sausage and post them on the site, we love to see stuff like that
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kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
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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kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
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kyle Yup, old information was to go both ways but apparently at some point in probably 2018 or so changes were made (or it was discovered) that made it unnecessary to change directions. Good memory!
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Tommy B welcome to the community. Feel free to ask your questions and pass along your experience. Folks here are knowledgeable and helpful. Don’t be led astray with that crazy join Team Blue talk, Team Orange is the way to go!
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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 you are in the right place. Plenty of experience and ideas here and there is no lack of folks willing to help out. Welcome aboard.
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Tommy B welcome to the best info and helpful people as for the amt. of pepper I would do a small batch and fry a patty till it is to your taste then scale up from there
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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 said in Roll Call (Start Here First):
Any ideas on the amount of black pepper?
Welcome, I love black pepper, so remember that if you follow my directions. I put 4 tbsp per 10lbs of meat of whole peppercorns to my summer sausage
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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. You’ve found a great community. I also have a Masterbuilt electric. Look forward to hearing how you use yours.
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Tommy B Welcome. You’ve found a great community. I also have a Masterbuilt electric. Look forward to hearing how you use yours.
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Tommy B welcome to the community. Feel free to ask your questions and pass along your experience. Folks here are knowledgeable and helpful. Don’t be led astray with that crazy join Team Blue talk, Team Orange is the way to go!
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Tommy B Yes, but you might as well pick Orange now. it is the true Walton’s team.
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wdaly I’m getting quite a few replies. I won’t be able to answer everyone but I will post updates after my next cook and that will be Friday.
Tommy B Updates are what is important, everyone hear is more than willing to help out. I think everyone has learned something from someone else in the community.
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Tommy B said in Roll Call (Start Here First):
YooperDog ok, I need to know what is the blue/ orange teams. Sounds fun?
It’s just fun, but you will notice that team blue gives the best advice, coincidence… no way!
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