January meat run.
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Bugs
Nice. That’s what I do… Experiment. These were Walton’s Hi Temp Pepper cheese. I have the ghost but haven’t pulled the trigger yet. Actually a bit nervous about the ghost. Sweating and crying doesn’t seem fun. Lol. -
Bugs
Me and the crew are each going to try one little square as a test… Where’s that milk jug?
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Bugs
Me and the crew are each going to try one little square as a test… Where’s that milk jug? -
Bugs
Pizza sticks!! Nice. -
The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider.
Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
PapaSop everything looks amazing can’t believe you did that all by yourself in a weekend I’d be wiped out too…you better have more than one
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The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider. Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
PapaSop what size are your summer sausage casings? It looks bout 3ins I like the bigger size casing
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PapaSop everything looks amazing can’t believe you did that all by yourself in a weekend I’d be wiped out too…you better have more than one
blackbetty61
Yep, definitely had more than one. It was pretty workie.
I’m thinking they were 2 1/2 in. Cut in thirds and packaged. -
AWSOME JOB, PICTURE PERFECT
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The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider. Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
PapaSop WOW! Incredible job. All of it looks amazing. Just got my stuffer from Waltons and I’m itching to get going with it. Maybe this weekend.
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Jonathon
Yes it was. Very, very good. The #110 Southern may be my new go to for breakfast seasoning.PapaSop The #110 is my current favorite breakfast sausage right now, before that it was the #1504. My wife and girls like it as well but I think they prefer the Holly, so whenever I make breakfast sausage I end up making 2 kinds and we alternate when cooking breakfast on the weekends. Any of those 3 works very well in sausage gravy but to me the 110 shines.
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The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider. Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
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PapaSop the summer look great. What was you grinding sequences plate sizes? They have a defined texture I always like seeing all the cheese peppers even the fat!
mars
Thanks. Once through the 7mm (1/4) in plate and once through the 4.5mm (3/16 app). I like a little definition to the meat. Cheese was not ground but added near the end of mixing cycle. -
The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider. Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
PapaSop Meat Run pt. Duex.
Jerky was the last part for this month. 16# total. Two of this is restructured. Never tried this before. Everything came out great. Definitely prefer the whole muscle.
First run with my new dehydrator. What a beast. Highly recommend it. Meat was done in half the time compared to old Nesco. 16# and still had three trays not used. In fact that’s what I’ll call it. “The Beast”.
Even the blue light is cool.
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PapaSop Meat Run pt. Duex.
Jerky was the last part for this month. 16# total. Two of this is restructured. Never tried this before. Everything came out great. Definitely prefer the whole muscle.
First run with my new dehydrator. What a beast. Highly recommend it. Meat was done in half the time compared to old Nesco. 16# and still had three trays not used. In fact that’s what I’ll call it. “The Beast”.
Even the blue light is cool.
-
The holidays finally over. It’s frigging cold. And I’m out of sausages.
15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.
25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.
Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.
Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.
Had these stuffed so tight one split where the meat probe went in. That’s a first.
Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider. Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.
Whew…I need a beer.
PapaSop looks fantastic! What temp are you taking the dogs to before finishing in the sous vide? I may have to give that a shot!
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PapaSop looks fantastic! What temp are you taking the dogs to before finishing in the sous vide? I may have to give that a shot!
deplorablenc1
Both the dogs and sticks were in the mid 140’s. Took about 2 1/2 hrs to get them there. Highly reccomend the sous vide finish. Huge time saver. -
One more nugget to close out January. Had a couple pounds of ground meat left that didn’t go through the jerky gun. After a week in the the fridge I had to make a decision. Toss or somehow use. Have never left anything sit that long before. So I pressed it into a loaf pan. Cooked at 350 til hitting 160. Put the loaf on a drying rack above the pan and set oven at 170. Hour with door closed and hour with door cracked. Let cool and stuck in the fridge.
Next day took out and sliced. Surprising very good. Kids were all here and agreed. They thought it would be great on crackers with cheese. Who’d have guessed.
The smaller pieces in the pic were some of the restructured pieces that also sat in a Ziploc for same time. I stated earlier I didn’t care for the restructured but these were better. Had dried more and had a more chewy texture to them. Don’t know the science behind that.
Guess it never hurts to take chances. -
One more nugget to close out January. Had a couple pounds of ground meat left that didn’t go through the jerky gun. After a week in the the fridge I had to make a decision. Toss or somehow use. Have never left anything sit that long before. So I pressed it into a loaf pan. Cooked at 350 til hitting 160. Put the loaf on a drying rack above the pan and set oven at 170. Hour with door closed and hour with door cracked. Let cool and stuck in the fridge.
Next day took out and sliced. Surprising very good. Kids were all here and agreed. They thought it would be great on crackers with cheese. Who’d have guessed.
The smaller pieces in the pic were some of the restructured pieces that also sat in a Ziploc for same time. I stated earlier I didn’t care for the restructured but these were better. Had dried more and had a more chewy texture to them. Don’t know the science behind that.
Guess it never hurts to take chances. -
One more nugget to close out January. Had a couple pounds of ground meat left that didn’t go through the jerky gun. After a week in the the fridge I had to make a decision. Toss or somehow use. Have never left anything sit that long before. So I pressed it into a loaf pan. Cooked at 350 til hitting 160. Put the loaf on a drying rack above the pan and set oven at 170. Hour with door closed and hour with door cracked. Let cool and stuck in the fridge.
Next day took out and sliced. Surprising very good. Kids were all here and agreed. They thought it would be great on crackers with cheese. Who’d have guessed.
The smaller pieces in the pic were some of the restructured pieces that also sat in a Ziploc for same time. I stated earlier I didn’t care for the restructured but these were better. Had dried more and had a more chewy texture to them. Don’t know the science behind that.
Guess it never hurts to take chances.
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