Jonathon that is a bummer as I was looking forward to having a good knife. I am glad the issue will be resolved going forward.

Jonathon I mailed it back yesterday. You should try to catch it and see if there are any discrepancies from other #12’s. It would be nice to see if there is a consistency issue and nail it down so there’s do not lose money sending it back. If you need any numbers I can mic my auger. I sent it back attn: RMA 3740 if that helps.

iowa arborist that is a big difference.

BrianB

Jonathon correct. The square on the knife is too small.

Customer service is taking care of me already but I wanted to see if anyone else is having or have had this issue. I have a 10 year old #12 cabelas grinder. I ordered the #12 Everlasting knife from Walton’s. When I got it it does not fit on the auger. It’s too small. Does cabelas have a unique size or is this a fluke on the Everlasting knife? I bought a new cabelas #12 knife and it says “fits all #12 grinders” which leads me to believe they do not have a unique size.

Jonathon tons is on there but the carrot fiber is not. I ended up finding it somewhere else and doing the math. It seemed like a lot of carrot fiber. We will find out tomorrow.

Thank you

Going to make a smaller batch of the Tons flavor summer sausage. Want to double check my math as all of the conversions are not in the chart.
All of these numbers are per lb of meat block:
1 Tbls seasoning
1.134 grams sure cure
4.5 grams carrot fiber
2 to 2.5 oz water
2.268 grams smoked meat stabilizer

Jonathon video will help. Thank you

Jonathon so I like the dryer wrinkled snack sticks as well. If I understand you correctly a few things I can do is up the fat like maybe 25/75; no binder, higher temp toward the end and no immediate ice bath?

Jonathon will do thank you.

Would it work to grind venison without fat to make the restructured jerky or would that be too lean?

I am going to make the Colorado spicy for the first time tomorrow. I have made jerky in the past that turns out great. My questions are:
When you take it out of the brine do you put it straight on the racks or rinse first? (I have always rinsed mine)
And once you get it on the rack do you let it set at room temp to form a Pellicle prior to going into the smoker?

Thank you

Austin said in Breakfast sausage help:

BrianB
A few ideas, comments, and questions for you…

Can you estimate what your fat percentage was of the total meat block, and how much water you added?
I estimate to be around 22%.

Were the casings stuffed loose, firm, or very tight?
Initially stuffed a little loose as i know they get tight after twisting. They seemed to be just right.

Were your links twisted and closed or did you cut them and leave the ends open?
Twisted.

A lot of times, if the meat comes out the ends, it can be related to understuffing so there is little resistance against the edge of the casing and the casing shrinks to push the meat out, or if not understuffing, it can be related to air pockets in the sausage. Sometimes the links are not twisted well enough either, or maybe not twisted at all and the ends are cut and left open. One additional remedy besides getting them stuffed at the correct firmness and making sure twists and links are held together better, is to hold the meat overnight or a few hours in the fridge so it firms back up a little bit as it may be getting a little bit too warm during processing for it to link together well.

If you are having some issues as well with the casing bursting and meat coming out that way, that is typically associated with cooking at too high of a heat, and may just require an even lower cooking temp. Or it could be a result of overstuffing and the casing can’t hold in the meat simply because there is too much in there.
So mine are definitely bursting at high and low temps not coming out the ends. I have now tried poking needle holes in the casings and that seems to help. Only half of them burst.

One final thought about poking holes in the casings, if you do that, you might cause a lot of juices (thus fat/flavor) to escape during cooking. We would necessarily recommend doing that, unless you had run out of other options.

bigruckus I added 9.07 grams of seasoning, 4tsp ice water, .5 tsp of dried rosemary, .5 tsp dried thyme, .25 tsp sage and 1tsp red pepper flakes. This is all per pound of meat.

bigruckus I’ll bet you are right. That would allow steam to escape.

I made a batch of your Holly regular medium pork sausage. This was my second time making it. The first time i added a couple ingredients and made it all into bulk sausage. This time i made it the same way but made the majority of it in links using your 19mm fresh collagen casings. They turned out great and looked almost professional. And then i decided to brown a couple.

This is where i need help. The meat came right out of the casing whether i cooked it on medium or medium low heat. Could this be fat content too high, too low or could it be the water content? Any help would be appreciated. I used all pork shoulder and a 12oz package of fatback left over from making summer sausage. I broke the recipe down to 1 pound increments using grams and multiplied by my meat block. Like i said the flavor and bite was amazing just cant keep the meat inside the casing.

Brian from Stanwood Washington. Thanks for putting this together to have as a resource. I have been smoking meat for years but I am new to sausage making.