This is a new category that can be used when you run into an URGENT issue while processing. Austin and Jon have this set up to get an alert from any posts in this category and will do their best to answer these as quickly as possible. There will be times when neither of us are available to respond quickly. Please use this category as needed.
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• beekeeper84 -
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• Little Baby Teddy
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Pk 100 blew up!! Gonna need some parts. Was Cooking some snack sticks had it set to 145 just put saw dust in the bowl, turned to walk away and the door blew open, hinges bent, door latches bent!!haven’t changed anything from the last batchs?? Any help thank you 20210321_122804.jpg
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I’m going to make summer sausage with deer meat. I picked up the ingredients while I was in Wichita. However I forgot the sure gel binder . Is there something I could substitute that I can buy like at
the grocery store so I don’t have to wait on shipping? -
Any thoughts or advice would be helpful.
Venison sticks, Loose casings.
I use willies seasoning and love it.
I mix 70% venison to 30% pork I add seasoning, Excalibur sure gel binder, encapsulated citric acid, cure and water. I am using good fresh 21 mm smoke collagen casings
I mix in my manual meat mixer for 8 to 10 minutes for protein extraction then stuff in casings.
I place in smoker until it reaches the correct internal temp. Remove and place in a lug full of ice water.My wife and I end up having to remove the casings because they are loose and rubbery or chewy.
Casings are chewy and loose
1 - Am I doing somethinwrong.
2 - is the finished internal temp wrong.
3 - is it letting them cool in a bath of ice water.
4 - I like a round uniform stick not wrinkled up. They turn out with only a very slight wrinkle.
ANY THOUGHTS OR IDEAS WOULD BE GREATLY APPRECIATED!!! -
I have a $130.00 order of products that I need now sitting in my Waltons store cart that they will only ship ups ground which means Barge for Alaska residents 2-3 weeks and a cost of $70.00 when a USPS flat rate priority mail shipping would be much cheaper and faster. They will loose my business and most of the rest of remote customers by not making avialable USPS shipping. I will have to spend the next 2-3 hours finding the products I need from other retailers on the internet that have USPS shipping.
Please Help
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I made a small batch of sausage and I used the recommended amount of Bactoferm F-RM-52 and 0.8% dextrose. The sausage is hanging in a controlled environment: 67 - 73 F and 85% humidity. The initial pH was 5.8. After 10 hours, the pH is still at 5.8. How long should it take for the pH to drop to 5.0 or lower?
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If a spice mix already has sodium erythorbate in the ingredient list at 0.67% should I continue to add the ECA. Product will be venison snack sticks. TIA
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Making a 5lb batch of summer sausage with Unit 107. Unable to find it in the list of conversion for per pound and per 5 lb. Any help?
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I am making 25# Venison Smoked Kielbasa today. Using smoked meat stabilizer for cure accelerator. Wife now has plans for us later today so I only have capacity/time to smoke half of it today. Has anyone ever frozen the fresh stuffed sausage with cure & accelerator for a week, thawed it and then smoked, vac sealed and freeze again? Will there be a quality issue/difference?
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I am doing three different batches of beef sticks 100% beef also using Sure gel as a binder. I ordered the smoked meat stabilizer I don’t know that I will receive it today to add to the product in time. If I don’t do I still have to let the meat sit overnight before smoking even though it is not wild game? Thanks
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I’m likely missing it on the site, but I can’t find the conversion for 1 and 5 lb batches of the sweet chili snack stick. Can anyone help? Thanks!
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Question…. I had a batch of wild game bacon (used Imitation Bacon (no MSG) from Walton’s) that got an accidental dose of cold phosphate @ 2 oz / 25 lbs. It’s my understanding that the imitation bacon seasoning already came pre-mixed with sodium phosphate, so in essence this batch got a double dose. I sampled a small slice and it tastes fine (it’s actually fantastic), but is it safe to plan on eating the rest of it??
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Im making a batch of summer sausage and jumped The gun on soaking my fibrous casings. They have been soaking in water for approximately an hour and a half and I didn’t know if there would be any adverse side effects for my lack if time management skills.
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Jonathon Austin just got to looking at my emails from my order after the live stream. Got 2 emails. One saying order was placed and another saying it was shipped BUT they are 2 different order numbers. At the end of the stream the system kept pending and telling me it couldn’t charge my card and wouldn’t accept the order (this was for the 20% off coupon) which i placed as you were telling everyone what the code was. So I gave up and after Austin giving the 10% code a little later placed the order again with the second code. We’ll the order that shipped was my first one I placed and didn’t get a shipping confirmation on the second order. I checked my credit card and it was charged (pending ) for both orders. Soni want to try and see if someone can stop the second order from shipping and being charged for it so there is less problems trying to return it. Thanks. Sorry about the 911 post
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The hubby and I made some summer sausage tonight and I got in a hurry, misread the recipe/recalled from memory of my initial read, and misunderstood when the 12 hr rest needs to happen for the cure.
Are we ok to consume quickly? Like within the next week or so.
We added the appropriate cure but no ECA or accelerator intentionally. Sausage is 75/25 elk pork fat and went straight onto the smoker taking it to 165 deg in about 4 hrs time. Chubs went into an ice bath to drop internal temp then refrigerated.
Thank you for the advice. -
subbed? Ordered the liners, waltons turkey cure and cold phosephate the package arrived tonight but was opened at one end and the 8oz. Package of cold phosphate was not there. Sent a request to see if it can be overnighted on monday but wont know until monday,? Is there a substitute product I might find locally that would produce a similar moisture retention? Or a smoking schedule change i should make. Figure i have to have it injected and brining by Wednesday morning. Any help apprdciated
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Can’t get a definite length of time on cover brian to achieve the best flavor and juiciest smoked ham. It seems to vary from over night to 4 to 5 days. I am injecting and brianing as per recipe. Thanks David
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I have 50lbs of summer sausage ready to go into the smoker.
Problem is my smoker is giving me some grief at the moment. (Was working fine this morning)
It’s already been hanging in the cooler for 20hrs. What will happen if I leave it until tomorrow morning before smoking? Package of cure says 12-24hrs.
I don’t think I’ll find what I need to fix it today.
Thank you.
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