Summer sausage
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I am in the making of summer unit #107 no MSG, I know I should follow directions but it says to use
5.625 lbs seasoning
4oz sure cure
5 lbs cold water
All for a 100lb batchThat breaks down to for a 25lb batch
637.864 grams seasoning
1 oz sure cure
566.99 ml of cold waterThe water amount has me second guessing myself. I usually put in between 1600-1800ml of water. That is 1 1/2- 2 quarts for a 25lb batch. Which is what we have been instructed in doing before. Why would this seasoning be so much lower?
twilliams My liquid limit is 10%, but not because of any pros or cons just simply that is what the typical USDA limit is on commercial producers for what ever that is worth.
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twilliams They look fantastic whatever you did.
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glen no, it’s just to tie off the one end, my hog rings are too big to seal them correctly. I just didn’t cut the tags.
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Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
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Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
Dave in AZ said in Summer sausage:
Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
Yes to both. Be advised though, the 3/8 ring works well for SS. The 1/2 ring not so much. You would have to double over the end.
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Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
Dave in AZ said in Summer sausage:
Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
I think hog rings also allow a tighter stuff than tying with string as well, particularly if you are working alone.
Paul
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Dave in AZ said in Summer sausage:
Question… do hog rings work much better than just tying the end with string? What is their advantage, speed?
I think hog rings also allow a tighter stuff than tying with string as well, particularly if you are working alone.
processhead I agree on working alone, disagree when working with a partner. But like I said my hog rings don’t get tight, I need to look at the size to see if I am using the wrong ones, however there was only one size to choose from when I bought the pliers. Didn’t know there were different sizes available
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processhead I agree on working alone, disagree when working with a partner. But like I said my hog rings don’t get tight, I need to look at the size to see if I am using the wrong ones, however there was only one size to choose from when I bought the pliers. Didn’t know there were different sizes available
twilliams said in Summer sausage:
processhead I agree on working alone, disagree when working with a partner. But like I said my hog rings don’t get tight, I need to look at the size to see if I am using the wrong ones, however there was only one size to choose from when I bought the pliers. Didn’t know there were different sizes available
What PapaSop said earlier was correct.
The small 3/8 inch hog rings get a good grip on summer sausage casings and meat bags. The large 1/2 inch ones are only good for ham-stockinettes and other bulky casings.
I haven’t had much success in getting the large ones to overlap for a tighter grip.
Not sure why Walton’s is not stocking the 3/8 inch ones. Jonathon ?
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twilliams I have never used the old school pliers, only the auto-style and have never had an issue closing off a casing with those styles. We used to have a 3/8 in all of our processing videos https://youtu.be/dTv_Cg5feNw?t=334 for the older style and https://youtu.be/PYd-A3hfU14?t=150 sorry, i was looking for one where we got a close up shot of the newer ones but don’t seem to have it. These are all 1/2" and they seem to work fine for me. Now, if people want them we are willing to try to get the 3/8" though? Is it something that people would want?
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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twilliams I have never used the old school pliers, only the auto-style and have never had an issue closing off a casing with those styles. We used to have a 3/8 in all of our processing videos https://youtu.be/dTv_Cg5feNw?t=334 for the older style and https://youtu.be/PYd-A3hfU14?t=150 sorry, i was looking for one where we got a close up shot of the newer ones but don’t seem to have it. These are all 1/2" and they seem to work fine for me. Now, if people want them we are willing to try to get the 3/8" though? Is it something that people would want?
Jonathon said in Summer sausage:
twilliams I have never used the old school pliers, only the auto-style and have never had an issue closing off a casing with those styles. We used to have a 3/8 in all of our processing videos https://youtu.be/dTv_Cg5feNw?t=334 for the older style and https://youtu.be/PYd-A3hfU14?t=150 sorry, i was looking for one where we got a close up shot of the newer ones but don’t seem to have it. These are all 1/2" and they seem to work fine for me. Now, if people want them we are willing to try to get the 3/8" though? Is it something that people would want?
I would describe my hog ring pliers, which I pictured earlier, as the old school variety. As I mentioned, they work well with 3/8 inch rings on summer sausage casings. I suspect this basic design doesn’t have enough leverage for them to work well with the 1/2 inch rings on the casings we are discussing.
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twilliams I have never used the old school pliers, only the auto-style and have never had an issue closing off a casing with those styles. We used to have a 3/8 in all of our processing videos https://youtu.be/dTv_Cg5feNw?t=334 for the older style and https://youtu.be/PYd-A3hfU14?t=150 sorry, i was looking for one where we got a close up shot of the newer ones but don’t seem to have it. These are all 1/2" and they seem to work fine for me. Now, if people want them we are willing to try to get the 3/8" though? Is it something that people would want?
Jonathon
I’ve tried the 1/2in auto feed with the Walton’s one. Just doesn’t seal with the standard fibrous SS casings. The 3/8 work fine but can no longer find these.From what I could tell from those videos you were using the 3/8.
Side note. My original auto feed was an LEM that used 3/8 rings. Went to Scheels after the Walton’s 1/2 in didn’t work to get the 3/8 for the LEM, didn’t have them, all 1/2 in. What???
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Jonathon said in Summer sausage:
twilliams I have never used the old school pliers, only the auto-style and have never had an issue closing off a casing with those styles. We used to have a 3/8 in all of our processing videos https://youtu.be/dTv_Cg5feNw?t=334 for the older style and https://youtu.be/PYd-A3hfU14?t=150 sorry, i was looking for one where we got a close up shot of the newer ones but don’t seem to have it. These are all 1/2" and they seem to work fine for me. Now, if people want them we are willing to try to get the 3/8" though? Is it something that people would want?
I would describe my hog ring pliers, which I pictured earlier, as the old school variety. As I mentioned, they work well with 3/8 inch rings on summer sausage casings. I suspect this basic design doesn’t have enough leverage for them to work well with the 1/2 inch rings on the casings we are discussing.
processhead
I also have the hand held 3/8 single use one. The whole idea of the auto speed was to , obviously, speed things up. -
processhead
I also have the hand held 3/8 single use one. The whole idea of the auto speed was to , obviously, speed things up.PapaSop said in Summer sausage:
processhead
I also have the hand held 3/8 single use one. The whole idea of the auto speed was to , obviously, speed things up.To be honest, I have never had to clip more than maybe a dozen casings. Speed, or a lack of it, was never an issue with my plain jane pliers.
If I was a commercial operator, I might be looking for a faster clipping solution.
Paul
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PapaSop said in Summer sausage:
processhead
I also have the hand held 3/8 single use one. The whole idea of the auto speed was to , obviously, speed things up.To be honest, I have never had to clip more than maybe a dozen casings. Speed, or a lack of it, was never an issue with my plain jane pliers.
If I was a commercial operator, I might be looking for a faster clipping solution.
processhead said in Summer sausage:
PapaSop said in Summer sausage:
processhead
I also have the hand held 3/8 single use one. The whole idea of the auto speed was to , obviously, speed things up.To be honest, I have never had to clip more than maybe a dozen casings. Speed, or a lack of it, was never an issue with my plain jane pliers.
If I was a commercial operator, I might be looking for a faster clipping solution.
I agree. The whole idea is to not have insert another ring into a hand held while sealing. Extra step.
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Jonathon
I’ve tried the 1/2in auto feed with the Walton’s one. Just doesn’t seal with the standard fibrous SS casings. The 3/8 work fine but can no longer find these.From what I could tell from those videos you were using the 3/8.
Side note. My original auto feed was an LEM that used 3/8 rings. Went to Scheels after the Walton’s 1/2 in didn’t work to get the 3/8 for the LEM, didn’t have them, all 1/2 in. What???
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I guess my bottom line on this is the 1/2 in auto feed does not completely clamp the casing. The 3/8 does.
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