Thank you, I’ll check it out

Kmucker I have tried my best to get the pics to work but no luck. I guess I’ll stick to processing meat.
Smoked 60# of bacon today, processed 65# of ham for sandwich meat into 6" casings and got them in the cooker, and injected 6 20# hams and got them in brine with Waltons brown sugar cure and my wife’s spice mix. They will be ready for smoke on Sunday.
A lot of work but will be good eating for the next several months!

It keeps the moisture in the product. It is not necessary but makes a huge difference.

We followed the process that Walton has in their learning center for making ring bologna. We used The waltons ring bologna mix along with the red salt and cold phosphate, mixed for 10 minutes in the mixer, followed their schedule for smoking except that we doubled the cooking time between raising temperatures. We use medium hickory smoke for about 4 hours but did not raise the temperature in a smoker to more than 160°. after this we removed it from the smoker and finished it in 180deg water until it reached 160°. At 160 degrees we immediately removed it and put it in ice water for about 20 minutes and then set it out on the counter to dry for a couple hours before refrigerating and then vacuum packing to go in the freezer We have made this before and it seems that finishing in hot water is the fastest and best solution. We have also found out the hard way that is important to mix it vigorously for 8 to 10 minutes. If it is not mixed enough your meat will be grainy. If you like good meat and knowing where it came from this is well worth the process.
Good luck let us know how yours turns out.

craigrice I could but that’s over my head also.
Il try to figure out out, maybe ask one of the grandkids. Thanks

Kmucker Sorry couldn’t figure the picture thing out.

[0_1628282617550_IMG_20210804_1646

• list item 53592.jpg](Uploading 100%)
  25# batch ring bologna just out of the smoker.
  Turned out perfect!

That is the process I have settled on and have been making excellent bacon now every time. Thank you

I’m a brinner

gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com

Put an electric stove murder in the bottom

YooperDog we were too. 30# of Italian, 20# breakfast, 15# keilbosi sausage, 2 bellies, 2 hams, 15# venison hotdogs, 20# venison bolony, 10# ham deli meat. Was a long three days only waiting for the ham to pickle until Wed. Everything turned out great so far. Freezer full!

gus4416 home built from a commercial refrigerator and a sausage maker smoke generator. Finally have it working pretty well

YooperDog ok, thank you

I have about 20# of 1to2# prices of ham brining that I want to make deli ham with. Does anyone have a process? Do we grind and mix like bologna? Should we add some water or binder? Going to stuff in 6" casings.

folsomwest I brine my hams for close to two weeks without accelerator. Then I use Waltons smoke and cook schedule and cook them to 135 degrees. After that we cool them and sometimes cut and a half or cut some slices out . When you want to eat them finish cooking them to 165 degrees. Have not been disappointed yet

Austin I’m with Fat Bob if it’s going to be a voting thing

Austin how do you mark the map? I’m not smart enough to figure it out.

Tex_77 ok, thank you

Jonathon for some reason I have not been getting emails related to the community since the first part of November. I have checked my trash and spam and they are not there either. Do you have any idea why they have stopped? I miss being part of the community.