Roll Call (Start Here First)
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Boarsnset welcome to the site. Take advantage of all the experience here. Be willing to share your experience. Go Team Orange
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AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
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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AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
Jonathon said in Roll Call (Start Here First):
AndyHCMC You can make snack sticks/pepperoni/summer sausage in your oven. To get a smoke flavor I’d recommend you use hickory smoke powder or the like. There has to be something like that available over in Vitenam? If not be careful using any liquid smoke. In meat processing sometimes it is used by smokers to spray onto the sticks so if you get that stuff it is often concentrate so you could easily add too much smoke flavor and overpower anything else. Experiment with propping your oven door to see if you can bleed off heat and stabilize the top or bottom rack at 120-130 or something around that?
120-130 f or c? My benchtop is in C it goes down to around 60C then up to 250C
Its a Sanaky model VH-5099S2D, it has a control for bottom & top heating elements and combination plus with ot without fan. -
Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ??? -
Boarsnset welcome aboard glad to have you here. I invite you to join team blue you will be happy with your choice.
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Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ???Boarsnset welcome to the site. If you are making a brine make enough to fully cover the birds. Make the brine according to the directions,
example, so if it calls for 1 cup mix to a gallon and a gallon doesn’t cover your birds make another gallon or what is needed to cover the birds. Go Team Orange -
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
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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AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
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Hello All, Have a question.
I’m going to smoke 3 three 13 lbs Turkeys at same time in smoker. I’ll be using A pre-made dry Brine mix that calls for mix and 1 gallon of water. Of course I’ll have to use more water, do I triple the brine mix ???Boarsnset a few things to consider, your post sounds like you plan to brine them all in one container at the same time?? If that’s the case, 39 pounds of turkey and the brine needed to cover you would need one HUGE container, TONS of cooler space and will be SUPER heavy & bulky to handle…have you considered all of the above?
Personally, I would make 3 separate batches of brine and brine each in their own container/bag -
Jonathon said in Roll Call (Start Here First):
AndyHCMC Sorry, everything we do is in F. The only thing we do in C is the rule of 15 for inedible collagen and that is 15 minute soaker in 15 degrre water that is a 15% strength salt solution!
I have just ordered a thermocouple for my digital thermometer gun I’ll turn it on to min and leave for 30 min and see what it goes down to.
Meanwhile I’ve watched your video on making snack sticks, curing salt - i’ve managed to find online here curing salt no1# & smoke powder but so far I cant find any mention of ECA only bags of citric acid, there is not a great need for shops for sausage making here except casings (they only sell white or yellow in collagen and sheeps /hogs natural) due to the locals making their own variety of chinese style just about all sausages are imported and sold in gourmet butchers, any ideas on what I can use instead of the ECA? There are no pre made spice mix packs that everyone on the forum mentions that I can find, anyone have a list of fresh/dried spices I can use instead?
AndyHCMC what kind of sausages do you want to make? Fresh or cured? If you are fairly new to this hobby I would go fresh. Maybe a breakfast or banger style. The banger would even work with your panko, but I would still make the panko smaller.
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Newbie here. Grilling and smoking meat is almost as close to heaven as one can get. Its fun cooking good food for people to enjoy. Would like to learn to art of meat curing.
WSM
Yoder Cheyenne
Weber Kettlemjdomey Welcome Aboard! You will really enjoy all the great information, tips, & supplies you can get here at Walton’s, especially from TEAM BLUE. Team Blue is a perfect match for God’s Country in Heavenly Wyoming.
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I’m Matt and I hunt and fish and I have been processing my game meat for 7 years. I’m in Loveland co and love making sausage.
nelson11b Welcome Aboard! You will really enjoy the wealth of information, tips, supplies, & fun you can get from Walton’s, but especially from TEAM BLUE. We can probably learn quite a few things from you too. Team Blue is a perfect match for God’s country in Colorado too, made in heaven.
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Before you go believing the Blue Team Hype, understand that today, Jonathon (The Blue Team Leader [mascot]) posted this picture of an awesome looking hat. I can also submit examples of him wearing orange hats. He knows the deal. Someone’s got to take one for the team and manage the Blue Team. Might as well be him…
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You are absolutely Hilarious! But, on a more serious note & all comedy aside, A Blue Flame is the Best Flame…
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