• Second batch of cured, smoked sausage this weekend. Turned out great. Once again used the Willies Snack Stick seasoning with ECA and cure. Only made summer sausage in fibrous casings because I’m stuffing from my grinder and 19mm casings are a PIA to stuff with that set up. Only a 6lb batch with 50/50 chuck/pork butt.

    Used a 125 degree drying step (1 hour), then stepped up thru 155 (2 hours), 175 (2hours), and then 195 til done (160 internal temp). I had a little wrinkling of the casings after placing in the ice water bath, but not too bad.

    Grind looks great as well; need to step up to bigger batches because the whole family digs these!!
    C6ACC49D-4818-423F-802B-BC4576598DD4.jpeg 21DD56BE-F6EF-4180-A192-601679400A9F.jpeg 2688779B-5680-4E62-8103-6135641D4FBB.jpeg

  • Team Orange Power User Veteran

    dayjm1
    Looks great. I have to try the Willie’s in next batch of summer sausage. Perfect for sticks, can’t imagine the sausage not being good.

  • Team Blue Admin Walton's Employee Power User

    dayjm1 Looks good man! There are a couple of what I will affectionately call “original” Walton’s employees (some would call them Old Timers but I certainly would never be so crass!) who do this and swear by it!


  • dayjm1 Mmm… looks mighty tasty!

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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