Roll Call (Start Here First)
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Brianzipperdog123 I’m happy to oblige.
HARD ROLLS FOR WURST
YIELD: 10 buns or rollsINGREDIENTS
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional) 1 egg (beaten with 1 teaspoon water for wash)DIRECTIONS
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
lumps.
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
covered.
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume.
Brush on egg wash if desired and score once down the middle.
Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the
pan and bake for 7 more minutes or until 200F internallyTexLaw thanks Tex I’m sure glad you’re metricated it’s the only way to easily measure spices and meats when making sausages. I mix all the spices for 20 kg and use the correct amount for the amount of mixed meat (moose &pork) I have. I calculate the cure and salt separately to make sure nitrite is 156 ppm.
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Brianzipperdog123 I’m happy to oblige.
HARD ROLLS FOR WURST
YIELD: 10 buns or rollsINGREDIENTS
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional) 1 egg (beaten with 1 teaspoon water for wash)DIRECTIONS
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
lumps.
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
covered.
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume.
Brush on egg wash if desired and score once down the middle.
Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the
pan and bake for 7 more minutes or until 200F internallyTexLaw when say sub the whole wheat flour, i assume you just take 100g of the ap flour out?
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TexLaw thanks Tex I’m sure glad you’re metricated it’s the only way to easily measure spices and meats when making sausages. I mix all the spices for 20 kg and use the correct amount for the amount of mixed meat (moose &pork) I have. I calculate the cure and salt separately to make sure nitrite is 156 ppm.
Brianzipperdog123 I couldn’t agree more. Metric makes things so much easier, especially when you need to adjust the batch size.
Tex_77 Yes, replace up to 100g (20%). I recommend it, actually. It just adds a little something.
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And we have another person in the make into sausage category.
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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
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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Chef it’s getting ridiculous, I am deleting that though because I don’t want anyone clicking that link.
Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
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Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
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Jonathon you have such a wonderful site, informative and a true sense of community so necessary in these times. Is there anything we as users can do to help police these types of post. I would be honored to do anything to help support this site.
Chef just hit the 3 dots, flag the post for moderation, and select spam.
Really, the worst thing we can do is keep commenting and replying to the spam. It just clogs up the lines.
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Chef just hit the 3 dots, flag the post for moderation, and select spam.
Really, the worst thing we can do is keep commenting and replying to the spam. It just clogs up the lines.
TexLaw thanks will do
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 My observation is there are no small fish in this pond, just new territory. If you can butcher, you are well ahead in this game. Best of luck on the slaughterhouse.
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 Welcome!
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Dot2409 Love Maine, gorgeous area of the country that people always seem to forget for some reason!
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Hello! I’m a Maine girl and after scrolling through some roll call replies, I feel like a small fish in a rather large pond. I have limited experience with smokers. Did make an awesome rack of ribs the other night in my father’s propane smoker if I do say so myself! I have been slaughtering and butchering my own livestock since I could tie my boots. I hope to open my own USDA certified slaughterhouse someday soon and need as much advice as possible. Please don’t hesitate to drop me a reply or comment!
Dot2409 Welcome to the site.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use. -
Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 Welcome to the site Charles. Jump in, the guys here are a great source of information.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 welcome to the site, there is a lot of experience here to draw upon to improve your skills and expand your knowledge.
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Charles Brown
Huntsville, Alabama
I have been processing sausages, and bacon for 20 years
I have been making my own seasonings and have just recently started purchasing some pre-made seasonings from Walton’s.
I use vertical cabinet smokers, I also have a Traeger and a Komodo Joe which I will use.drbrown35801 Welcome!
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