Roll Call (Start Here First)
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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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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. There are a lot of folks here with lots of knowledge and experience. F3l free to join in the discussions or ask your questions. Go Team Orange
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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 to the site. There is a lot of knowledgeable folks here willing to help. Feel free to join in the discussions, ask questions and learn. Go Team Orange
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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.
YooperDog Keen on breakfast & trying snack sticks but dont have access to all the pre-made packets etc that are mentioned on forum.
Have made pork but used panko breadcrumbs, after watching the breakfast sausage video i’ll skip the crumbs and see how they work out.I’m trying to find ECA here in Vietnam so far no luck, I’ve got a benchtop convection cooker that has 100C/212F - 250C/480F dial on it and below the 100C it shows a further turndown to “Min” so I will figure out what the “Min” setting is when I get my thermocouple for temp meter.
If it goes down to 120-130f I would like to try snack sticks - I’ve just bought a whole load of dried spices and ordered some salt cure no1# from a local shop.
Anyone have a mix of spices I can try for the snack sticks?Looks like from your map page I’m the only Vietnam member?
I wonder if that’s worth a free bag of sausage mix for snack sticks sent to HCMC Vietnam hahahhaha
Update: I have just managed to find a product made by WIBERG - Germany called, Frischex A Natural Preservative ingredients are : Sodium acetate, Ascorbic acid, Sodium chloride. could I use this instead of ECA?New to sausage making, love snack sticks, breakfast sausage, jerky.
Equipment: cheap mixer/stuffer, 3L/7lb 2 speed stuffer.
Live in an apartment so limited room and only have a benchtop 50L convection oven & kitchen aid mixer. -
YooperDog Keen on breakfast & trying snack sticks but dont have access to all the pre-made packets etc that are mentioned on forum.
Have made pork but used panko breadcrumbs, after watching the breakfast sausage video i’ll skip the crumbs and see how they work out.I’m trying to find ECA here in Vietnam so far no luck, I’ve got a benchtop convection cooker that has 100C/212F - 250C/480F dial on it and below the 100C it shows a further turndown to “Min” so I will figure out what the “Min” setting is when I get my thermocouple for temp meter.
If it goes down to 120-130f I would like to try snack sticks - I’ve just bought a whole load of dried spices and ordered some salt cure no1# from a local shop.
Anyone have a mix of spices I can try for the snack sticks?Looks like from your map page I’m the only Vietnam member?
I wonder if that’s worth a free bag of sausage mix for snack sticks sent to HCMC Vietnam hahahhaha
Update: I have just managed to find a product made by WIBERG - Germany called, Frischex A Natural Preservative ingredients are : Sodium acetate, Ascorbic acid, Sodium chloride. could I use this instead of ECA?AndyHCMC breakfast sausage should be fairly easy to make. I agree not to add any panko to the breakfast. If you like bangers, they might work there. I am not sure of the mix that you have found, maybe Jonathon and the team at Walton’s can give you a better idea. There are some pretty good recipes out there for sticks and sausages out there if you don’t have access to premixed ingredients. Kabanosy is a mild Polish stick. It sounds like you have access to ingredients just not the premix.
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AndyHCMC It SOUNDS like that is similar to our Smoked Meat Stabilizer , its ingredients are “Dextrose, Salt, Ascorbic Acid (6.24%), Sodium Citrate (3.12%).” Interesting that Germany calls salt sodium chloride, seems like that would cause more questions from people instead of just saying salt?
So, that’s obviously not ours so I can’t recommend it or say don’t use it, all I can say is it does seem to have a similar makeup to a cure accelerator of ours. Smoked Meat Stabilizer adds some tang but not nearly as much as ECA. Also, for our smoked meat stabilizer it is important that you do NOT add it to a brine, it can gas out dangerously fast!
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Hello All, I am from Severance Co have been getting tips from meatgistics for a while thought its time to jump in. I have been smoking sticks and jerky for some time and just got a new smoker that i love( PK100). I haven’t tried to many of the seasonings but my first batch of the willies was outstanding i really liked the flavor. Thanks in advance for all the help.!
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Hello from Mineral, VA I do BBQ and sausage - some fresh and some smoked!
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Welcome Phantom blpevehouse Princekorv Lots of knowledge here.
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Long time listener…first time caller…checking in from Tyler , Texas
blpevehouse
Welcome to the Community. Remember to go team BLUE! -
Hello All, I am from Severance Co have been getting tips from meatgistics for a while thought its time to jump in. I have been smoking sticks and jerky for some time and just got a new smoker that i love( PK100). I haven’t tried to many of the seasonings but my first batch of the willies was outstanding i really liked the flavor. Thanks in advance for all the help.!
Phantom Princekorv blpevehouse welcome to the community. A lot of knowledge and experience here. Feel free to share yours and ask questions. Go Team Orange
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Phantom Princekorv blpevehouse welcome to the community. A lot of knowledge and experience here. Feel free to share yours and ask questions. Go Team Orange
YooperDog ok… what is the deal with the team blue / team orange?
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Just go to your profile - edit - select group “TEAM BLUE”
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