• Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
Skins
  • Light
  • Default
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Quartz
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Slate
  • Solar
  • Superhero
  • Vapor
Collapse
Meatgistics - Walton's - Community

Smoking hot links

Scheduled Pinned Locked Moved Smoking & Grilling
4 Posts 2 Posters 176 Views
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • P Offline
    P Offline
    poppaschmuck
    wrote on last edited by
    #1

    I’m trying the hot links seasoning for the first time. I plan on smoking them prior to freezing. Can someone tell me the desired internal temp for smoking? Do I need to place these in an ice bath after? I will be using 35 mm hog casings.
    Thank you in advance,
    Poppa Schmuck

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    I would absolutely do an ice bath. If you are getting them to 160 (if you are using pork and/or pork) that’s the easiest temp to make sure you are good, if you are using chicken or any fowl go to 165. If you go to 160 and then pull them without an ice bath they will keep cooking for a while and spike your temp up at least 5 degrees more which doesn’t sound like a lot but it will make a huge difference. And use an ice the not just cold water, 50/50 with ice to water if you can. Then let them sit out for an hour (if they were cured) to let them come to room temp, then overnight in the fridge and then vac pack and freeze!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    P 1 Reply Last reply
    1
  • P Offline
    P Offline
    poppaschmuck
    replied to Jonathon on last edited by
    #3

    Jonathon l am using a 70/30 pork to lean beef ratio. Will be smoking these tomorrow and didn’t want to waste the meat by not following your recommendations. This recipe doesn’t call for any added water, but l’ve seen others using crushed ice rather than water. Any thoughts?

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    poppaschmuck If you are making a cured and smoked sausage I would add water for sure. If you are using a binder or something like Carrot Fiber you can add 1.5 quarts easily and could go as high as 2 per 25 lb of meat. Without a binder I wouldn’t add more than a quart. If you don’t add any water the mixing and protein extraction will be difficult and you could end up with a dry product when it is finished cooking.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1

Sponsored By:

Sponsored By Walton's
Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
  • Login

  • Don't have an account? Register

  • Login or register to search.
  • First post
    Last post
0
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Users/Groups
    • Groups
    • Online Users
    • Latest Users
    • Top Posters
  • Live
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
  • Shout Box
  • Login

  • Don't have an account? Register

  • Login or register to search.