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Meatgistics - Walton's - Community

Flusher Eggs vs Jerky Gun

Scheduled Pinned Locked Moved Equipment
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  • G Online
    G Online
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by glen
    #1

    Made 2-1/2lb. experimental onion sausage batch today so I decided to stuff with my jerky gun.
    Luckily my 12lb. stuffer tubes work on my jerky gun so I used the 1" tube
    So, at the end how will I get the remaining farce into the casing?
    I put 3 of my stuffer eggs into the gun with the pictured results

    thumbnail_IMG_20220529_105259968.jpg

    LOL, that 1 tablespoon is all that didn’t go into the casing!

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    Tex_77T processheadP bocephusB 3 Replies Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to glen on last edited by
    #2

    glen good experiment!

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to glen on last edited by
    #3

    glen
    I haven’t tried my stuffer eggs yet, but my thrifty side is looking forward to getting it all in the casing.

    How was the experimental batch?

    Paul

    • How hard can it be?
    Tex_77T G 3 Replies Last reply
    0
  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to processhead on last edited by
    #4

    processhead when I used them in my 20# stuffer they worked great!

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    1 Reply Last reply
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  • G Online
    G Online
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to processhead on last edited by
    #5

    processhead It’s drying now, will grill it tomorrow and let you know
    The test patty cooked in the frying pan was a little salty and needed more fat, started with 2lb. 1/2 beef and 1/2 pork estimated 80/20 fat.
    I added about 8oz. of pork fat ground through a 10mm plate, should solve both problems

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    1 Reply Last reply
    0
  • G Online
    G Online
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to processhead on last edited by
    #6

    processhead
    Well the sausage was a hit among our group of 5. Everyone was in favor of me making a larger batch for our Father’s Day celebration, about 25 attendees
    I am going to make some micro adjustments:
    Very slightly decrease garlic and increase the onion
    A smidgen less fat and liquid smoke (maybe switch to smoke powder
    Again, these will be micro adjustments
    We all agreed more char from the grill would be nice so next time I will gently pre poach them in sous vide then flash finish on a screaming hot grill

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to glen on last edited by
    #7

    glen Please share your final rendition of the recipe once you have it dialed in.

    Paul

    • How hard can it be?
    G 1 Reply Last reply
    0
  • G Online
    G Online
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    replied to processhead on last edited by
    #8

    processhead I made my micro adjustments and the flavor was spot on when I lightly fried a test patty
    Then I grilled them over charcoal and they seemed to go very bland
    Other than slightly increasing the spice and reducing fat from approximately 35% to around 30% the only difference was the cook method
    The first batch I grilled fresh.
    The second batch I poached in water at 155 the day before grilling
    So more experimentation is needed 😕 🙂

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    processheadP 1 Reply Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to glen on last edited by
    #9

    glen Thanks for the info, I haven’t tried stuffer eggs yet but the fall is coming.

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to glen on last edited by
    #10

    glen Yes thanks for the update. Keep us posted when you get the sausage formula is adjusted to your liking.

    Paul

    • How hard can it be?
    1 Reply Last reply
    0

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