sbtech said in Hard Willie's Snack Stick Seasoning.:

Dan Vesel If I see it is losing it punch will give your suggestion a try. Thank s

Some of our blends come in either 10# or 50# Bulk and are not sealed and fade pretty quick so Depending on how much it’s lost 2-3# off a 25# Meat Block will usually do it.

Definitely too hot and a lack of binder.

Fat will start to flow around 162’ish. We start at 135 and step up 10 degrees every hour with 165 being the final smokehouse temp.

The Department of Agriculture requires 155 degrees for a final internal temp which was actually lowered from 156 awhile back.

Binder is a must in wieners. Mustard flour is what we use although carrot fiber or Non Fat Dry Milk (sausage NFD milk NOT Carnation) will work. The binder helps hold in the moisture.

For anyone that has run a double grind through an 1/8" plate knows what a pain it can be. Try your 1/8" plate first and THEN run it through a 1/4"-3/8" a couple times. You end up with the same consistency in way less time.

Also make sure to let the grinder do the work.
What I mean is don’t force meat in the chute and push it in with the stomper. If you drop in just enough so the auger can grab it and pull it through there is no need to push it in and is just as fast if not faster than forcing it in.

kayers69 said in Processing laws???:

I am a former USDA Compliance Officer and you should contact your local health department for guidance. You cannot sell your brats to restaurants or retail stores only end users under USDA regulations

What I posted earlier is to sell to the end user.

In order to sell your product to a “reseller” (restaurant/retail stores) gets very involved and definitely NOT the place to start.

To give you an idea:
There is an entirely new process you have to go through. Your facility will have to be inspected once again and then be issued a plant number. You will have to submit your labels for approval which will need to have EVERYTHING listed (safe handling, $/#, total weight, total, etc.), you need to develop flow charts and process charts for everything from receiving meat/spices through the final packaging process and refrigeration.

The kicker to sell to a reseller is once you and your facility are approved you now must have a state inspector onsite watching the process that you submitted to the state to verify you are following your state approved process. In order to get the inspector onsite you will have to schedule it and make sure that they are available when you plan to process (keep in mind they have set hours they are available).

Inspectors are very accommodating but also very busy and overworked so you may sometimes have to alter your schedule around theirs.

Hope this helps shed a little light on what it would take to sell your product legally whether it is to the end user or a reseller.