Austin You said just what I was thinking at the end of your explanation, it sounds like a good idea to use the jalapenos, though I would dehydrate the jalapenos and chop them up.

Wondering why the blanching would provide best results?

Hmm really would like to know what happened here.
Glad it all turned out great, and my first thoughts went to the CURE.
Not really understanding what happened here???

Thanks for that Jonathon, I will go with that recommendation.
If you remember, I mentioned in another post that I will be breaking tradition and switching over to the use of Walton’s pre=mixed sausage seasonings, as I want to try them and also, try and make my life easier.
As for the bologna, I haven’t had bologna in a very very long time, so I’m excited to do it again, as well as try the Walton’s seasoning blend.
Thanks again, from Connecicut

I hope someone has a good recipe, sounds good Paynester, I haven’t made bologna in 25 + years, Would like to see and try what pops up. Thanks

Thanks for the info on using beef fat in place of pork. Whenever I harvest a deer I do make a lot of sausage and never thought of using beef fat. It’s really good and will give it a try. Hopefully I will remember to post my results.

Well I really looking forward to trying some of Walton’s pre-mixes, it sound like tasty fun.

O Boy!
My wife goes here we go again, that time of the year.
But I did tell her things are going to be different this year, as this year everything is coming from Walton’s.
She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year.

I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!

Sorry Jonathan, I re-read you post, a bit too late, I miss understood what you said in your post, I was reading to fast and far ahead buddy!

You crack me up Jonathon, what wrong with making sausage, bacon, and hams, this time of year?
I’m sure you will agree that the cooler temps are in our favors and if you totally knew my set up you would agree in what I do.
It’s a long story about my operation and what I do to cure meats, some of it may be questioned by you and others.

The bottom line is, we are on the same page about things, only I use some ol’ Time family tricks and/or methods.

With all that being said, Walton’s is on the money with information and how too, so I have nothing bad to say about that.
I have just a few different ways of doing things, but I’m going to start incorporating some of your ideas and methods because they make a lot of sense when it come to food safety.

I’m also going to try this year, for the first time ever, some of your pre-mixed seasoning products.

I like what you do and feel that, what the heck, lets make things easier this year and try what you have to offer, as far as pre-mixed seasons for fresh and cured sausage, snack stick and jerky.

I feel it’s gonna be a good year and I will keep you and everyone posted!

Mikey

Stamford, CT

Well up here in Connecticut, the fall and winter weather is just around the corner, and I’m glad it almost here.

Some might think I crazy, but fall and winter is when I do all my sausage making. I make sausage fresh and cured and I also love making sausages of different types and styles.

After watching every video and reading many posts in this forum, I’m so excited to get started and try new recipes this year.

Going to try and make life easier this year, and try some of Walton’s pre-mixed seasoning for summer sausage, brats and snack sticks like pepperoni and the alike. Also, to make matters easier, Walton’s will be my one stop shopping depot.

Thanks all for your posts and input, let’s get started.

Hey Jomathan, this is great news, look forward to seeing the new videos and I’m really liking the cure conversion chart, boy will that make everyone’s life better.
Once again, keep up the great work, I got some orders coming in as sausage making season draws close here in Connecticut.
Thanks Forkin Pork
Life member & SBJ KCBS

I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested.
The recipe in the video looks and sound super will try and can’t wait!

I have found that putting some vinegar or lemon, will definitely help with the smell, but I have found that the addition of either or helps soften and make the casing more pliable and much easier to work with.
After some trials, I’m hooked on using lemon juice, about 1/4 a cup per qt of water.

Yeah I’m a premix guy myself, so many premixes available, you can’t go wrong. However, I have mixed and/or created my own blend, but the premix such a sure thing, that I stuck on it.

I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.

I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!

I see the post went through, however, I can only read part of your reply message. I can’t finish reading what you wrote after “If you can’t post question”
I can’t even re-open my first post on Getting things going, I understand how things work with forums / community post etc.
This is strange, it something on my end for sure.
Basically, if I try to re-open my first post, it only partially opens and/or downloads and the whirly bird downloading circle just spins forever.
Hmmm

Ok been having issues with trying to post messages and questions, just giving it one more try, hope this goes through

Jonathon LOL What can I say about the bread, maybe it’s the water??? I love my trout fishing especially on the Farmington River, big fish! My bother in-law is a competition bass fisherman, so I get to fish with him a lot. Love my Q

Hey Everyone, I go by the name of Forkinpork. I been coming to Walton’s and Meatgistics for about 4 months now, mostly as a watcher, learner and product buyer. But now with spring in full wing and giving my sausage equipment a rest and heading for the grill, I decided to step up my game and join in on all the fun and chatter.
I’m big into sausage making, both fresh and dried cured in the fall and winter months, and come spring time BBQ is my game.
I’m a life member of KCBS, as well as a certified BBQ judge, and I play around a bit and enter a few BBQ comps, just for the fun of it.
I’m also, big into hunting and fishing and I do all my own processing.
Well I’m looking forward to chatting with you all, as well as reading your posts, in hopes I will learn more and I sure I will find some delicious recipes from you all.
Thanks for reading and Hi!
Forkinpork