Roll Call (Start Here First)
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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! Masterbuilt Electric here also
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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
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Tommy B said in Roll Call (Start Here First):
Jonathon I really appreciate the info. I’m going to like this site!
Let me tell you from experience. You are going to absolutely love this community.
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Tommy B said in Roll Call (Start Here First):
Jonathon I really appreciate the info. I’m going to like this site!
Let me tell you from experience. You are going to absolutely love this community.
cdavis need some help here? How do I join a team and also beside your name listed is masterbilt, your team color, canning, green egg and so forth. How can I add that info to mine? I also can (salsa), I have an egg and masterbilt and wanting to learn sausage making.
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cdavis need some help here? How do I join a team and also beside your name listed is masterbilt, your team color, canning, green egg and so forth. How can I add that info to mine? I also can (salsa), I have an egg and masterbilt and wanting to learn sausage making.
Tommy B I’ll let you know up front that I’m very technically challenged. You’ll get better help once a few people start waking up. But to get you started go to your profile and click on your profile click on your name then there are 3 dots in a circle. Click that and go to edit profile. Scroll down and you’ll see badges and other things you can click on. When you’re done be sure to hit save changes. I hope this helps you get started. I do everything on my phone so it might look a little bit different if you’re on a computer. Good luck and go blue.
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Tommy B I’ll let you know up front that I’m very technically challenged. You’ll get better help once a few people start waking up. But to get you started go to your profile and click on your profile click on your name then there are 3 dots in a circle. Click that and go to edit profile. Scroll down and you’ll see badges and other things you can click on. When you’re done be sure to hit save changes. I hope this helps you get started. I do everything on my phone so it might look a little bit different if you’re on a computer. Good luck and go blue.
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cdavis thanks I’ll try. I’m on my phone also so I know what you mean. FYI I’m headed to my metal workshop and no WiFi coverage so I’ll be out of pocket for awhile.
Tommy B I know all about it I have a metal shop I spend alot of time in with no signal. Have a great day.
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cdavis need some help here? How do I join a team and also beside your name listed is masterbilt, your team color, canning, green egg and so forth. How can I add that info to mine? I also can (salsa), I have an egg and masterbilt and wanting to learn sausage making.
Tommy B
Hi Tommy, welcome to the community.Not sure about joining groups from a phone, but from a pc you would start by clicking on the Users tap at the top of the screen, then select “groups”. Click the group you want to join and then select " join group".
The screen shot below should give you and idea how to start. I imagine the procedure is similar from a phone.
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Tommy B
Hi Tommy, welcome to the community.Not sure about joining groups from a phone, but from a pc you would start by clicking on the Users tap at the top of the screen, then select “groups”. Click the group you want to join and then select " join group".
The screen shot below should give you and idea how to start. I imagine the procedure is similar from a phone.
processhead thanks I’ll try.
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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! Lots of good people in here and lots of knowledge. Also lots of fun banter. If you like cracked pepper maybe try these casings for your summer sausage.
https://www.waltonsinc.com/65mm--x-20-in-sc-casing-black -
Tommy B welcome to the community! Lots of good people in here and lots of knowledge. Also lots of fun banter. If you like cracked pepper maybe try these casings for your summer sausage.
https://www.waltonsinc.com/65mm--x-20-in-sc-casing-blackND Mike seems like TEAM BLUE has a lot of good ideas
hey vegetarians, my food poops on your food!
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kyle Mostly their good ideas are just copied from a team Orange member.
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kyle I was thinking the same thing!!!
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bocephus Now, now, now. Keep it civil!!! Oh, the banter.
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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 I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Tommy B I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
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zbigjeff I’m new here Jeff, where do I go to ask a random question? I didn’t want to bother anyone but I’m kinda lost here. My question is about hi temp cheese.
Tommy B at the top right of the screen you should see a little magnifying glass, click on it, then you can type in what you are searching for. Under the “IN” on the search page click the drop down arrow and change it to title and posts if it isn’t set that way. That will pull up any post with your search term in it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tommy B at the top right of the screen you should see a little magnifying glass, click on it, then you can type in what you are searching for. Under the “IN” on the search page click the drop down arrow and change it to title and posts if it isn’t set that way. That will pull up any post with your search term in it.
Tex_77 Tommy B Thanks tex_77 for the quicker reply. Was sharpening a grinder plate. Tommy: You’re not bothering anyone. That’s what this crazy group does every day. Keep on asking those questions and do remember that no question is out of bounds unless it’s the same question 5 times in a row after answers have been supplied.
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Tommy B I’d start with black pepper up to about 0.4% of the product weight (4 grams per 1 kg of meat). If you are using a seasoning blend as a base, I might even just suggest giving it the old eye test. Probably a bad example, but… I made mashed potatoes last night and I didn’t and never measure out how much black pepper I add in. I just add until it looks like I have a decent dispersion and coverage, and I’d probably do the same for meat if you already have a seasoning base. I think it would be hard to over do black pepper if you are looking for a heavier black pepper flavor and as you add just keep an eye on the visual appearance of how much is in there and the dispersion of it.
Austin the only time I have seen anyone overdo black pepper was when my father-in-law was putting some on his plate and the top came off. It literally dumped the whole shaker! We laughed really hard at him.
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