Dave in AZ sounds great. Thanks for sharing 👍

@processhead For this year I did the #4, it wasn't the one I have been using in the past, I just plain forgot which one I have been getting. I just worried about it not having any sage in it.

Top 5 Meat Hacks: Cured Sausage Top 5 Meat Hacks: Cured Sausage

Keep Your Meat Cold No Stomper on Second Grind Let the Mixer do the Work Put Sponges in Smoker Finish Thermal Process in Sous Vide

00:00 Intro
00:31 Hack #1: Keep Your Meat Cold
01:20 Hack #2: No Stomper on the Second Grind
02:45 Hack #3: Let the Mixer do the Work
04:00 Hack #4: Put Sponges in the Smoker
04:45 Hack #5: Finish Thermal Process in Sous Vide
05:25 Conclusion

We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy!

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Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>

HerbcoFood Time to fill the truck up & head to Texas!

if the sausage is stuffed you can add the eca it will not activate until 130 degrees ? and will be fine to use but if holding it overnight it is not needed as the cure in the sausage will have time to work

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

Jonathon Yep you got it fixed awhile ago, there I am standing out there in the sticks, just where I am suppose to be.

The maps and locations tab doesn't work anymore correctly. I am missing from Washington State now. When they did their site upgrade, lots of things went astray.

@jonathon that is interesting & in some ways, I am not surprised. But Jee, was I one of the only few hailing from Alabama these days? I wish I could do something to improve that because the potential really is there. On the other hand, there are just so many more folks in Texas now & so much potential. Alaska has a lot of potential too, but not the numbers. Interesting.

@herbcofood agreed plus you could add the cooking aspect to it if the teacher pre prepped some Sausages and had them ready to cook after everyone makes their own. Sausages can be a tricky think to cook correctly. It could be similar to what ATBBQ does in Wichita with cooking classes but a step further.

@chef I am sure a sausage making class would do well just like those bbq ones have gained some popularity.

@jonathon I hope Oklahoma wasn't last.

@jonathon The numbers from Texas should be the reason for Walton's to open a retail store in Houston. I would be honored to run it for you. Imagine the business, the in person classes. The list could go on for ever.

Jonathan, Austin is something wrong with the map? Some of us are no longer showing. I went to edit and updated my profile and still not showing up.

@bocephus I was on the map but since the changes now I am not ,forget how to do it

@craigrice You need to put yourself on the map.

they don't even show me on the map lol

What do the analytics have to say about Meatgistics user numbers broken down by state?

Wow with the number of smokers and BBQ joints I'm surprised we weren't in the top 5.

Minnesota as number 2 state kind of surprises me, I grew up there and it will always be home although I have been gone 36 years, I go back twice a year and plan on moving back hopefully soon.

Texas going to GOAT

@Jonesy Somewhat, not exactly but some of that can be explained by population density and commercial customers can wildly throw off our sales as they can spend so much more.

Thats a pretty good amount of users and visits!

@jonathon, interesting. Do those state results parallel yous state sales records?

@jonathon that is interesting!

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I have smoked 27 lbs of venison summer sausage in my PK100. Used the 40 mm x 18 in Collagen Casings. I just put two racks in the top position and ran chop sticks thru the casing loops. Came out fantastic. 😎 I like the smaller 1lb. Tubes because I give them to a lot of friends. They are also about the perfect size for ritz crackers when sliced. I do have some friends that eat these one pounders like they are snack sticks.🤤 I used Waltons Ton Summer Unit seasoning, outstanding.

Gravity Storm if i remember correctly the MSG is only sold in 100lb batches, primarily for commercial uses. And although i have never used it i believe MSG does give a slight better taste. However, some have allergic reactions to MSG

Clarko I use my regular Summer Sausage mixes when making sticks for the little tykes, adding about half the recommended amount of cheddar cheese. As they get more adventurous, add more spice. Trust is what we develop

gChart

I would jump at the chance to see a facility like that in operation.

@Jonathon #1 Sweet Chili Flavor Snack Stick #2 Nacho Cheese Flavored Snack Stick #3 Smokin’ Jalapeno Snack Stick #4 Beer & Onion Snack Stick

#1 smokin' jalapeno #2 sweet chili #3 nacho cheese #4 beer & onion