I think some of these machines with the cast aluminum housings probably were factory polished with a fine wire wheel buffer and then clear coated to seal the surface. I know on mine, there are areas where it looks like the coating has worn through from repeated cleaning and general wear and tear.
In my opinion, simmer the skin in just enough liquid, standard mirepoix, aromatics until very tender. Cool the protein and save the broth - reduce if necessary checking to see the binding of the gelatin.
Cooled skin / protein can be ground or chopped and folded into anything and broth used to bring it all together. ie: souse, head cheese,
Consider simmering with white wine and appropriate aromatics. Some vinegar will help.
After the loaf comes together and chilled, some pickle and / or capers and favorite good mustard when we serve it forth - sliced.
You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.
The 10% of a10% pump means you inject 10% of the weight of the meat block into the meat not the concentration of the solution. Your mix calculations are to get enough nitrate in the solution so that it gets the right amount of nitrate in the meat. Has nothing to do with 10%.
Thanks for the reply. Yes I understand the difference you mention.
The issue I was trying to explain is an entirely different one.
Dave in AZ This was an American Guinea Hog that was about 18 months old.
processhead It was just in my garage from 12/25/21 until 3/15/22. Temps went well into negative at times, but never went over 40 until the day I finished cutting him up. The day I slaughtered I sprayed the whole carcass with 1:1 vinegar/water and repeated daily for 3 days so there wouldn’t be as much bad bacteria. Anything off colored was discarded.
Thanks for the information! My plan was mixing a gallon up and use as needed for meat block weight x 15%. I better let my wife know I was right about something today. She thought it meant you use a 15% solution.
Dave in AZ I never found the dough hook to be useful either, but the paddle does very well as you have found also. I think mine is 7 qt and I tried 10lbs once and never did that again, meat was every where. The sweet spot for mine to keep everything clean and where I could walk away from it and mix efficiently was 5lbs.
Thanks for all of your guys input. I appreciate it. As you can probably tell I’m a newbie. I was able to stuff them last night. I’ll be smoking them early tomorrow morning and then doing the sous vide. I’ll try using the frig to make them a little dryer after processing. Outside temp is supposed to be in the single digits tomorrow morning. Where the heck is Spring when we need it. Ha Thanks again!
I buy these 2 1/2 gallon ziplock bags at dollar tree 5 to A box and put my sticks or sausage in there. Tried it without bagging did not like the flavor as well and also did not like the oil and particles in my water and in my sous vide. Tried both ways like bagging them better. Easy to put probe in sausage in that big bag, no reason to vac seal.
Well son of a gun… Grimpuppy came up with the same solution as I did! Here I thought I was being ‘original’. lol I actually took four racks (just like what GP has shown there) and using some stainless steel threaded rod (washers & nuts), built a ‘3-tier’ holding rack. It’s basically ‘fit to size’ and my SS will no longer be able to escape and roam around. Each level will/can hold three SS’s but given the limits of my smoker, I can only make six SS’s per run/time. So, I can easily get two SS’s per level… allowing for LOTS room between/around each SS for water circulation. I know, I know… overkill!
The 10"x15" cooling racks fit perfectly in my SV cooler-cooker… no modifications required. Can’t wait to give it a go!
It wouldnt let me edit after 3 min, so I just lost a bunch of tweaks 😞
Looked at their goose stick recipe. I think that is a typo, should read 3/4 quart, not gallons. Most recipes use around 10% water, so for 12.5 lbs meat thats 1.25 lbs water, or 2.3 cups.
In their pepperoni stick recipe below, from their meatgistics video page, you can see how they give the meat amount they are using, then the UNADJUSTED WATER AMOUNT. Only later in text, easy to miss, do they adjust the water! This is a terrible way to list a recipe, all ingredients listed already adjusted per calculation except one, then telling you to adjust that one later:
4 lb of Beef Trim
6 lb of Pork Butt
1 Bag Pepperoni Unit
2 Quarts of Ice Cold Water <--------!!!
Since we are making 10 lb of pepperoni we will need to divide out the seasoning, cures water and additives we are going to us. Since this bag of seasoning is enough for 25 lb of meat and we are making 10 lb we need to divide the weight of the seasoning by 2.5, make sure you do the same for the additives as well. That gives us .562 of a lb of seasoning, 1.6 oz of carrot fiber, 1.6 oz of Encapsulated Citric Acid and 0.8 of a quart of water. <-------!!!
By hand it would be very hard, but the meat temp does rise since body heat is being transferred to the meat so in that sense I guess you could say it is possible. Using powered mixing you can start to incorporate air into the batter so “they” say, I cannot say I have ever experienced that problem.
I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.
Well, was able to pick up 2 about 10lbs each on Friday night. Was needing to go to another HEB on Saturday so figured the wife and I would check out separate and get 4, that store was out of stock. So to stop by our normal store that night on the way back home and they were just putting out more, but these were 2 butts per cryopac so I only bought 2 which was 4 butts and 45lbs total weight. Already smoked 2 and put them in the freezer, made 10lbs Italian sausage and 13lbs pan sausage and put the last 2 in the freezer for something later. They also had Briskets for $3.40/lb so one of those in the freezer too for brisket burgers or smoking.
I never knew HEB stood for anything other than their motto of “Here Everything’s Better” but now I know. And for some reason I giggled every time I typed “butts” LOL
What is the best method for using this cure? The directions seem pretty vague, other than it says 2lbs will cure 100lbs of bellies. Is this cure supposed to be used as a brine/pickling solution? I’ve watched the video where Austin and Jon inject it into a belly. Thanks for any help you can provide.
So did i let it test to long i put it in casings then in the frig for the curing salt to work over night. Then put it in the smoker 120 for a hour no water in the tray and no smoke then 130 water in tray and smoke for 2 hr then 140 for 1hr then 150 for 1 hr then 170 for like 4 hr tell thay reached 160.
If the tenderloin was off too then the old casings probably are not be the problem. Maybe verify the temp with another thermometer a 10-20f swing can really make a difference and the other only thought is humidity.
Made Penne pasta tonight sauced with the Supreme Italian Pizza Sausage I made a week or so ago and spaghetti sauce. Browned it up and added just a bit more Italian seasoning to the meat, it really turned out great. It makes a mild Italian sausage with a ever so slight hint of bite way off in the background. My wife didn’t notice it and said it was good even though it was 100% pork and no beef. No pics because I was busy serving hungry people wanting to watch a football game rather than help me.
mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.
I would love if the rest of the family would be as heat tolerant me because I would really like to try the ghost pepper cheese
Wish I would have saved the bag, I’d send the rest to you. My one son and I each sampled a little square. No frigging way… Long gone now. Sweating just talking about it. LOL
HAHAHAA!!! I’ve had some hot experiences in my life and each I remember with better memories than what seem to have been your experience. I remember by oldest son coming hom with jerky made with ghost pepper and Carolina reapers… OMG!!! (But it was tasty)
First it was sticks from another post. Now, hot experiences… As HerbcoFood said, biting my tongue right now. 😯😂🤣🤣🤣
I am in the process of purchasing a hydraulic stuffer and looking at the Taslsa, Sirman and the china knockoff available on ebay.
The Talsa seems to be a better quality based on pictures!
Does anyone have any input?
To be clear, I would not allow the food to stay in the danger zone too long. I’m thinking if I have the sausages refrigerated, then give them, say, 2 hours of cold smoke and then back in the fridge, and then cooking them through at a later time (within a couple days, or vac sealing and freezing until I’m ready to use them).
That may not be long enough, and I could probably go up to 3 hours of smoke and still be plenty safe of the danger zone.
I think that is a good assumption and good plan, especially if you do it in the cold temps we are having right now
If you included cure #1 then I would say that you go have a couple of days but the meat will start turning into a cured product. The problem you have in curing inside a regular fridge (as compared to a dedicated curing chamber) is that you will dehydrate your product too fast. As twilliams mentioned, the sooner the better. I almost forgot, that you don’t have a culture so you may not be able to maintain a product which will acidify enough to kill bad bacteria (conjointly with the cure #1) but if you did the longer you keep it in the fridge the more acidic it will become so your tang would be yuk after you cook it (releasing the ECA)
Dr_Pain I kept the not so visually appealing ones for my family. Still taste great. Like you all have said with the fat rendering out, the ones without casing seem to have a drier texture, which I actually don’t mind at all! Taste is spot on.
Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.
I use textile casings for Lebanon Bologna rather than the plastic or fibrous casings. I get a little better smoke flavor with the textile casings. If you are preparing the Lebanon Bologna using the seasoning from Walton’s, prepare the same as you would do summer sausage.
If you are using traditional methods using a fermenting culture and a 48-60 hour low temperature smoke, then you won’t need to finish in a water bath. The traditional method requires the use of a bacterial culture, and also a GOOD pH meter to measure the level to ensure it will be safe to eat. If you don’t have these items or the right equipment to ferment the Lebanon Bologna, stick with the Walton’s seasoning method.
Garry Tarpley we haven’t cooked any links yet, but we sampled the meat left in the stuffer and the single blowout. I would say the flavor is more like a breakfast sausage than what I would consider a brat.
Yes, everything was cold. Most of the deer meat was partially frozen as I had precut the pieces before freezin, and the pork while not frozen was cold with some of it approaching solid (1/2 hour in the freezer after cutting it in strips that my grinder can tear through). Didn’t see any schmere of the fat. As I mentioned, I only coarse grind my pork for summer sausage so that I get small pieces of fat in the final product. I like it to have a typical salami look rather than looking like a homogeneous mass like bologna. Something else I will watch for as well, but I do understand the need for it all to be cold.
Are the plates and knives sharp?
Dull knives will grind slow and cause things to warm up.
Does the drive end of the auger (back end) have a fiber washer where it contacts the grinder housing?
That was going to be my suggestion. He could start by buying a sharpening stone and resharpening the plates and cutter. If that does not work then that may be a good opportunity to UPGRADE LOL!!!
I don’t mean to derail the main topic, but what you want to sharpen your own grinder knives and plates is an absolutely flat surface abrasive. Unless unusually large, a sharpening stone will not have the size and flatness you need.
What works well for grinder plates and knives is a flat counter top with a sheet of wet/dry silicon carbide abrasive paper, about 400 grit.
Lay the sheet of abrasive paper down flat on the counter and just work the grinder plate in a circular pattern on the paper till you get a uniform smooth polish on the plate and have removed all knife wear patterns from it. Use the same process for the grinder knife.
This works for plates/knives with light to moderate wear. It won’t work that well for stainless or disposable knives and plates.
I have never used the grinding stones that the sausage maker sells but I thought it was a good concept. Eric at 2 Guys and a Cooler seems to advocate for them (but let’s face it he is sponsored by them) but I believe I have seen another video where he did what you mentioned with the sandpaper.
I looked that the stones sold by TSM and watched the video.
For those not familiar with them, the stones are round and fit inside your grinder head with the plate or the knife, depending which you want to sharpen.
When the auger turns it rotates the knife against the stone and puts a fresh edge on the knife.
The second stone rotates the stone against the stationary grinder plate.
I have not used this product but I would have some reservations. Using them in an electric grinder looks like it would be easy to break the stones if you were not extremely careful adjusting the grinder head nut.
Over time, the stone for the plate is also going to cut a groove in your grinder plates because it is smaller than the plate is.