I agree. Mixing into chunk meat before the first grind is the way to go. Keeps the mix consistent,reducing your chances for pockets of seasonings in your finished products. Plus it’s just easier.

Good morning friends,
I have been thinking for several weeks about getting a meat mixer that will attach to a grinder. I have an adequate grinder, but it’s off brand and very likely won’t fit a mixer adapter. So it looks like I’m in the market for both a grinder and a mixer. The trouble I’m finding during my research is that most places won’t tell you exactly which combinations will work together.

I have come to really trust the Waltons brand and the people in these forums. That said, could you recommend any particular combinations in the #22-32 range?

Thanks for the help. Go team orange.

mikemikemike I am also cool with the wrinkly dry product, but is your meat separated from the casing? or is it still tight to the meat… just wrinkly?

Hey guys and gals,
I have always had a problem with casing separation when making summer sausage. It seems to be because of temperature probe penetration. My only reason for thinking that is that I typically use 2x12 casings and they end up wrinkly, but no big deal. I just figured I was doing some part of the process wrong, meat still delicious.
The other day I had only 2x24 casings and they were beautiful and tight like usual through the cook. Then toward the end of my cook I probed for temp like I always do, everything still looked fine.
When the cook was over, I threw them in an ice bath and immediately the probed end of every sausage separated and wrinkled. But… the other end was still perfect. Is it the tiniest hole in the casing that is sabotaging the sausages??

Randyman I’ve been doing the same thing for a year or two. Finally asked for a stuffer for Christmas and have been making sausage every weekend since. You will not regret making the move.

skibumben, that looks so good! How’s it taste?

Jonathon I figured that I had to be doing something wrong. I smoked some at 185f to an IT of 165f and they turned out perfect. Thanks for the info.

Very very nice. How long until you can get into one and post pics of that?

Im please with the ease of the stuffing. I’m very happy with the bite and texture. But, every time I cook I end up with meat squirting from both ends of every brat. I’m using 32 mm smoked. I can’t tell if the casings are shrinking up or if the meat is expanding out. It’s anyone else having this problem? Or am I Doing something wrong?

Thanks for the help.

Jonathon pretty much in a pile. Probably not getting all that dried out, are they?

Another thing… It’s there any harm in adding eca for the tang but not smoking right away?

Jonathon my mix is 60/40 beef / pork. Not meat /fat. I use my hands to mix. And it takes forever, but I do the same with SS and get beautiful results. The sticks look pretty good until the ice bath, that’s when everything gets loose. Not sure about the dryness in the sticks, but again the SS is nice and moist. Only difference I can really point out is the eca in the SS that I don’t put in the sticks. I do refrigerate overnight for the cure time With the sticks.

Jonathon Thanks, that’s pretty helpful. I have been making snack sticks for a while And have not quite mastered the casing portion . I always end up with bits not sticking well to the meat and some areas fatting out. I cook very slow and take a while to get to temp, always figured I was missing a binder. Used carrot fiber for the first time and had the same issue. Also the meat is a little dry.
I Used beef and pork 60/40. Plenty of fat In the mix, don’t think I cooked too fast. Any ideas on what I may keep missing?
Also, using smoked collagen 19mm casings.

Departing Contestant Thanks, I’ll give a that a go.

Next question. How much carrot fiber/lb?

Thanks for all the comments and ideas. My wife and kids are at a church event all weekend…guess I’ll smoke some meat.

twilliams, I have some BBQ rubs that I’d like to incorporate. I also have a hot wing dry rub.

Hi everyone, I am a home sausage maker. I have long enjoyed making and eating snack sticks, summer sausages, and fresh brats. I am tired of feeling chained to the packaged mixes (though, I admit, very good) and would like to start trying my hand at preparing my own seasoning blends. I would like to maybe incorporate some of the rubs that I love on ribs and roasts, but I worry that I will get the salt/cure proportions all wrong.

Does anyone have any tips or suggestions on the matter?

I do have Instacure#1 and ECA on hand, just not sure what to think about adding in some of my own seasonings with them…