Roll Call (Start Here First)

[DougSmokes]

Erik Welcome Erik

[Jonathon]

SpotTheCow I agree with skibumben that butchers twine and trussing should work fine. But, if you do want to use something the large or small Roast Wrap should work fine.

[Brian Schneider]

Hi, I am 40 years old. I’m from northern MN. I grew up hunting and fishing. We have been butchering and processing our own meat since i was a kid. My dad has taught me the basics but now I am more interested on perfecting the process and making the best product i am capable of with the equipment I have. I am constantly researching better equipment and make upgrades when the wallet allows. I have learned a lot from this website over the past year and i appreciate all the videos that explain why you do what you do.

[Jonathon]

Brian Schneider Well I sent you some snack sticks yesterday that I really liked, I hope you like heat! Glad to see some people who have been using the information coming off the sidlelines and joining in the conversation! You’ll have to let us know what yout think of the sticks. Were they too hot?

[tomcat1963]

Hot Springs Montana checking in

[Brian Schneider]

Does anyone know where to find the nutritional information for the seasoning kits

[jimmbay1]

Jonathon No, heat for, mi’…

[Jonathon]

Brian Schneider There isn’t nutritional information for them but you can see a list of ingredients by scrolling down on the product page and clicking on the “additional Info” tab. Now, the vast majority of sausage seasonings will have salt as the #1 ingredient. For example, the Andouille is 40-46% salt which means that 40-46% of the weight (1.46875) is salt, which would be .675625 which sounds like a lot until you realize that this is enough for 25 lb of meat. So that would be .027025 lb of salt per lb of meat and your sausage isn’t going to be a lb.

Now, if you were more wondering about the sugar in some of the seasonings you will find that aside from the sweet seasonings, like Habanero BBQ which has Sugar as the #1 ingredient they will be extremely low. Take the Andouille we were talking about above. Sugar is max of 6% so that would be .05 of an oz or 1.4 grams per lb of meat. If you use common sense and avoid anything with Sugar as the #1 ingredient then carbs aren’t really that much of a consideratrion. I hope this helped and didnt just make it more confusing!

[Brian Schneider]

@Jonathon- Thanks I understand. I was wondering about the sugar content in some of the seasonings. My wife and I are doing a low carb diet and I just made up some summer sausage so I was hoping we would be able to eat it. Thanks for the info.

[Jonathon]

Brian Schneider Which seasoning did you use? I did the H-Summer once and I am pretty sure it qualified as sugar-free (less than 1 gram per serving of 1 oz) but I can double check. The habanero BBQ one will NOT be a low sugar snack though!

[Brian Schneider]

@Jonathon- I used the H summer sausage seasoning. Thanks again

[Joe Hell]

CoyG Hello from Walla Walla! I work at Butcher Butcher here in town. We provide locally sourced meats. Our Corriente from 6 Ranch in Enterprise is not far from you!

[TChaps]

TChaps here, friend of POPA SOP, met you at the show in Minnesota. I have been making sausage, snack sticks, jerky for awhile now, but meeting POPA SOP I have been doing it more and more. We share alot of ideas and he mentioned Waltons to me as I was looking for spices. So far so good, I haven’t been disappointed on anything. I have a Charbroil electric smoker that works well, could be taller but it does the job. For a grill I have a Weber, tried others and came back to the Weber. My newest toy is the sous vide cooker, used it for the first time last night, made chicken Parmesan and the chicken was good and moist. Always looking for new ideas and better ways of grilling, smoking and making sausage, snack sticks and jerky.

[Little Baby Teddy]

Ted (Little Baby Teddy). I live in IL with a cabin in Michigan. I Make all kinds of sausages & meats and love to smoke them up too. Good eats for sure. Old School Ways. My Uncle and cousin where butchers in East Chicago, Ind years back.

[PapaSop]

TChaps
Bout time you showed up! :smiling_face_with_open_mouth_closed_eyes:. BTW you forgot your team orange logo…

[Little Baby Teddy]

What you talking about?

[Jonathon]

Little Baby Teddy He was talking to the post above you. When you respond to someone it will show up in blue. You can respond to specific people by typing in the @ symbol and then a list of people who have recently posted on the thread shows up. Or, you can put the @ symbol and then type in that person’s username. The name will show up as a blue link to their profile.

[Clyde Johnson]

love that mild italian seasoning !!Yumm

[TexLaw]

Howdy, y’all!

I’m in Bellaire, Texas, a small municipality pretty surrounded by Houston. We like to say that Houston is our suburb.

Both my parents are avid and excellent cooks, so I’ve been cooking for as long as I could pull up a chair to the stove or grill. I’ve been into cooking and food science for a very long time, and I’m always looking to learn something new. More specific to here, I’ve been into low-and-slow smoking for about 20 years. Other than what happens with barbecue-style smoking, I’ve done only a bit of curing here and there (mostly corned beef or pastrami or something like that), and I only started making sausage about a month ago.

My current cookers are a Weber kettle, a Klose 20x36 offset, and a Camp Chef Lux pellet cooker. I’m strongly considering a PK 100 and probably will pull the trigger on that sooner than later.

My favorite meat snack probably is dried sausage of just about any sort, followed up very closely by jerky and cracklins.

I’m very happy to have come across Walton’s when looking for sausage-making gear, as well as Meatgistics for what I’ve already learned. I’m looking forward to more.

Cheers, y’all!

[craigrice]

welcome to your new addiction