‘Sausage’ can be prepared in a fresh style or dried/aged. Brats are fresh sausages. Both will have specific seasonings that are used traditionally. Both are tasty!
I have noticed that if I hit reply to a person in a thread. My reply has a thumbs down?? I never hit that. I think it has happened to other too. Software issue?
Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
I just built a meat curing chamber and I want to try and do salami. My question is? Can I use my aging chamber as a short term during his chamber at least on this first batch and what is a good recommendation for a 3 to 4 day curing chamber it Hass to be high humidity and 60 to 70°.9508B9FA-90C8-48BB-B5FE-DCCF6F9BB89F.jpeg C28BE896-99B3-4C90-984E-719C45CCAA3B.jpeg
Well I’m sure we have a lot of people on this site who have their own gardens, and do home canning so lets see your pictures and please share you recipes. I have 90 percent of my garden in, I grow tomatoes, peppers, squash, zucchini, lettuce, spinach, green beans, watermelon and carrots. I’ll post some pictures later this week, not much to see right now.
I can/make pickles and salsa and also make cowbiy candy, also known as candied jalapenos.
Joe Hell calldoctoday @Team-Blue @Team-Orange PapaSop garden nut
Anyone know what the count up clock is for on the bottom of the Meatgistics page?
Wonder if anyone has used this for making bacon along with the normal cure? Or, maybe before going in smoker?
I’m using Walton’s excal dry rub bacon cure. Any input would be great!
94455522-243A-4E34-AEA8-9B9BD6273755.jpeg I just received the Supreme Pizza Brat mix, just had to make a small batch! Test pieces were great! Stuffed Into Some edible collagen casings. Going on the grill tomorrow! Made some stuffed shrooms with the left overs!
Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
I went back and reviewed the Meatgistics jerky videos. Before I make my batch in a bit, just want to be sure. If I’m using Cure#1 in a wet marinade, and I’m vacuum tumbling, I don’t need to use a cure accelerator?
Also, when adding cure to a wet marinade, do I still use the .25% per weight of meat or does the amount change?
Hey guys, what’s a good all around sanitizer for my commercial type kitchen? Is that even poss to have a 1 spray for all sanitizer? I want to sanitize my smoking pans, knives, utinsels, injectors, stainless surfaces etc. no washine machines or big equipment, just the backyard wanna be restauranteur ya know. Spray it on and walk away.
I am traveling to Missoula Montana today. I have the book Aligator Wrestling in the Cancer Ward written by an employee of Walton’s to read, however, I don’t have any podcasts saved up. Anyone have any good suggestions?
Not sure if this is allowed or not. If not please delete.
I have a used but in great condition PK100 smoker I purchased brand new in Oct 2019. It works great no issues. The only thing I use it for is smoked sausage and snack sticks. I also have 5-6 stainless hanging bars I bought for it as well as some Frogmats for jerky making, and an extra sawdust pan. These things are $2700 new. Waltons uses them in a lot of their videos. It’s an awesome smoker. The only reason I’m selling is because I just bought a commercial smokehouse for larger capacity for a possible future business idea and I wanted a humidity controlled smokehouse. I’ll get some pics up in the next few days. Will sell for $1500 and local pickup. I’m located in Northern California.
For those of you finishing your sausage Sous Vide, I have a few questions.
If someone was considering opening a little business selling sausage(both fresh and smoked), is finishing them sous vide allowed on the commercial side? If the sous vide machine and container was NSF and capable of recording HACCP? The Sammic Smartvide with 14.8 gallon tank has both along with a temp probe. It’s made for restaurants so I don’t see why not.
That brings me to question #2. How many pounds of sausage can you guys fit into “insert size here” cooler?
I’m curious how many pounds I could do in a 14.8 gallon bath?
Thanks in advance!
Austin and Jonathan:
I recently spent some time in Maui, and on the breakfast buffet at the Hyatt Regency was introduced to a fantastic sausage. This Hawaiian style Portugese sausage was served sliced and grilled. The taste was unique–a sweet flavor of tropical fruit with a typical European pork sausage base–paprika and a touch of heat. I’ve tried to reproduce the sausage I enjoyed in Hawaii but without much success.
So, instead of screwing around trying to smoke octopus, and some of your other recent strange ideas, why not have Waltons send Austin, Jonathan, and their significant others out to Maui for a week or so, to find and eat this unique Hawaiian sausage. Then, come back and produce an Excaliber seasoning packet to reproduce Hawaiian Portugese Sausage. We need this a lot more than smoked octopus.
All the best,
We are working on adding more “Groups” to the Meatgistics Community.
Groups are like what you can see next to my name on this post (“Admin”, “Team Orange”, “Walton’s Employee”)
We would like to add more groups, but we need your feedback on what you would like to have included. We won’t add too many all at once, but we will add a few of the top suggestions. Just reply to this post with your thoughts on what you want to see for new Groups!
Groups are kind of cool because you can mention the group instead of just a single user, and they get a notification. For example, if I was to use @Team-Orange then anyone in the Team Orange group would get a notification about my new post/topic. It should be a fun way to organize some of what happens in the community into specific circles.AND…
We need your help… We have an ongoing feud here at Walton’s between Jon and myself. That feud is about “Team Orange” :orangehat: or “Team Blue” :bluehat:! Each corresponds to a color of hats we have.If you want to show your support for either Team Orange or Team Blue, join one of the Groups we have added:
Team Orange: https://meatgistics.waltonsinc.com/groups/team-orangeVisit one of the links above and click the green join group button on whichever you want to join! (It should probably be Team Orange…)
Team Blue: https://meatgistics.waltonsinc.com/groups/team-blue
There is a link in the navigation bar to view all groups:
We also have groups for some of our top contributors, such as “Regular Contributors” (100+ posts) and “Power Users” (300+ posts). We will be changing and adding more there soon as well.
If you join a new group and would like to change or add what titles appear next to your name, simply click your profile icon and choose “edit profile”. There is a section there for “Group Title” which you can select what you want to appear next to your name on each post. If you want multiple to display (like I have on mine) you can hold “Ctrl” and click multiple options, then click “Save”. See an example here: Example
P.S. Remember to join Team Orange :orangehat: by going here: https://meatgistics.waltonsinc.com/groups/team-orange
So, we have been doing our own google ads this year but looking a little deeper into things I am finding that BING while still smaller than google is a growing way that people are finding us. So, I am interested in knowing, what do you use? I’ll leave this open for a bit and we will draw a winner during next Months live stream.
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