<![CDATA[To add to the meat block weight or not?]]>What is the general consensus when adding things like cheese or maybe vegetables? Do you account for that weight in your meat block or do you only count the meat/fat? I’ve seen where some say yes and some say no. What do you guys do?

]]>https://waltonsdev.nodebb.com/topic/4970/to-add-to-the-meat-block-weight-or-notRSS for NodeFri, 11 Sep 2026 04:03:04 GMTSun, 30 Jan 2022 00:45:51 GMT60<![CDATA[Reply to To add to the meat block weight or not? on Tue, 01 Feb 2022 11:56:12 GMT]]>YooperDog said in To add to the meat block weight or not?:

As mrobisr and kyle mentioned. Cure as needed for the meat block, seasoning based on total mix of meat, veggies, cheese, etc…

👆🏻This!

]]>https://waltonsdev.nodebb.com/post/67300https://waltonsdev.nodebb.com/post/67300Tue, 01 Feb 2022 11:56:12 GMT<![CDATA[Reply to To add to the meat block weight or not? on Mon, 31 Jan 2022 02:35:34 GMT]]>YooperDog thanks! I knew I could count on you guys!

]]>https://waltonsdev.nodebb.com/post/67183https://waltonsdev.nodebb.com/post/67183Mon, 31 Jan 2022 02:35:34 GMT<![CDATA[Reply to To add to the meat block weight or not? on Mon, 31 Jan 2022 02:34:30 GMT]]>As mrobisr and kyle mentioned. Cure as needed for the meat block, seasoning based on total mix of meat, veggies, cheese, etc…

]]>https://waltonsdev.nodebb.com/post/67181https://waltonsdev.nodebb.com/post/67181Mon, 31 Jan 2022 02:34:30 GMT<![CDATA[Reply to To add to the meat block weight or not? on Mon, 31 Jan 2022 02:32:09 GMT]]>mrobisr makes perfect sense…thanks!

]]>https://waltonsdev.nodebb.com/post/67178https://waltonsdev.nodebb.com/post/67178Mon, 31 Jan 2022 02:32:09 GMT<![CDATA[Reply to To add to the meat block weight or not? on Mon, 31 Jan 2022 02:31:40 GMT]]>processhead that makes sense.

]]>https://waltonsdev.nodebb.com/post/67177https://waltonsdev.nodebb.com/post/67177Mon, 31 Jan 2022 02:31:40 GMT<![CDATA[Reply to To add to the meat block weight or not? on Mon, 31 Jan 2022 02:31:20 GMT]]>kyle that is what we have always done too.

]]>https://waltonsdev.nodebb.com/post/67176https://waltonsdev.nodebb.com/post/67176Mon, 31 Jan 2022 02:31:20 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 23:45:44 GMT]]>Adding cheese shouldn’t affect seasoning too much. Most cheese already has some salt in it so not much dilution there, plus cheese is not usually added in excessive amounts. I think I would worry more about seasoning adjustment if adding a lot of bland ingredients or liquids that would “dilute” the overall mix.

]]>https://waltonsdev.nodebb.com/post/67166https://waltonsdev.nodebb.com/post/67166Sun, 30 Jan 2022 23:45:44 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 19:36:07 GMT]]>I always use 25lb of meat and make no adjustments for extras. My usual additions are 1lb water and 2.5lb hi-temp cheese.

]]>https://waltonsdev.nodebb.com/post/67154https://waltonsdev.nodebb.com/post/67154Sun, 30 Jan 2022 19:36:07 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 03:18:59 GMT]]>Meat and fat only, when I was doing it professionally we only counted the meat block. The only exception could be something like Boudin where you have a lot of other ingredients, but that seems to be the exception more than the rule and would vary by ingredients. In those exceptions like Boudin cure would be by meat block and salt would be by the whole unless the rice and etc. was salted separately.

]]>https://waltonsdev.nodebb.com/post/67122https://waltonsdev.nodebb.com/post/67122Sun, 30 Jan 2022 03:18:59 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 02:50:56 GMT]]>ND Mike said in To add to the meat block weight or not?:

What is the general consensus when adding things like cheese or maybe vegetables? Do you account for that weight in your meat block or do you only count the meat/fat? I’ve seen where some say yes and some say no. What do you guys do?

for what its worth, I count only the meat and fat also

]]>https://waltonsdev.nodebb.com/post/67120https://waltonsdev.nodebb.com/post/67120Sun, 30 Jan 2022 02:50:56 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 02:01:59 GMT]]>twilliams lol! Well like I said salt is relative to the individual. I might have to try your way out on a smaller scale like 5 lbs batches and see what I like better. I always laugh when someone says the sausage is good when they think it is all beef. Then you tell them it is venison and they back peddle. Luckily here most people gladly eat venison!

]]>https://waltonsdev.nodebb.com/post/67116https://waltonsdev.nodebb.com/post/67116Sun, 30 Jan 2022 02:01:59 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 01:35:06 GMT]]>ND Mike as I said in the livestream, unfortunately I do not have a batch of 25lb mix vs 22lb mix as a true side by side comparison to tell saltiness or flavor profile difference. Salt quantity is personal preference. I like salt. I took some of last years when I was doing a full 25lb meat and seasoning batches to a guy at work and he really liked them, he let his wife have some and she said they were too salty but on the other hand she was not a fan when her husband finally told her it was venison and not beef. I hand out samples at work and this years batches another coworker says man you are really getting this down……I’m not doing anything different from last year to this year besides dropping off a little meat quantity and I am not putting any smoke to them….lol.

]]>https://waltonsdev.nodebb.com/post/67113https://waltonsdev.nodebb.com/post/67113Sun, 30 Jan 2022 01:35:06 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 01:09:30 GMT]]>twilliams I imagine using 22 lbs vs 25 lbs makes for a more flavorful sausage. Not too salty? I know salt is relative to the individual but do you find it on the saltier side or just right?

]]>https://waltonsdev.nodebb.com/post/67109https://waltonsdev.nodebb.com/post/67109Sun, 30 Jan 2022 01:09:30 GMT<![CDATA[Reply to To add to the meat block weight or not? on Sun, 30 Jan 2022 01:03:07 GMT]]>ND Mike I go by meat and fat only, don’t know if it’s right or wrong. But also I have been doing 22 lb meat block batches and using the full 25lb seasoning bag, so I guess it would cover itself.

]]>https://waltonsdev.nodebb.com/post/67108https://waltonsdev.nodebb.com/post/67108Sun, 30 Jan 2022 01:03:07 GMT