• Team Blue PK100 Power User

    I’m telling you give the water finish a try you won’t be disappointed! I know it sounds odd but it really does work, we’ve been doing it that way for decades. You’ll like this one, just talked to my brother about simmering temp, he says 170F. He remembers one farmer telling him the water was hot enough when you don’t want to put your hand in it for a third time…First time-not that hot, second time-that’s hotter than i though, third time-why did i do this again! He said he temped the water with a thermometer 171F…Just to show old school still has a place. He remembers the farmer said 170F was the perfect temp to de-feather chickens, scald hogs, or whatever else you were doing. Gotta love it, just wish we would have paid more attention, who knew…

  • Team Blue Admin Walton's Employee Power User

    gadahl Glad we could help and explain what was going on with the “stall”, evaporation energy is amazingly powerful and is one of the reasons that many commercial processors use cycled showering (1 few minutes shower then water off) to cool their products instead of ice baths. It can actually cool a product quicker than just submerging it in water, I still find it hard to believe but it is apparently true!

    I’m glad we earned your trust and business, this type of post is exactly what we envisioned when we first started Meatgistics a few short years ago!

  • @boudreaux Boudreaux, thanks. Your post hit the nail square on the head. My basic problem was inadequate mixing and not getting enough protein extraction. I now have two mixers (feast or famine around here) a bucket type and a new 20 lb Weston.
    Again, thanks.

  • Parksider i will second the water bath, several batches of dogs, brats, summer sausage. It takes far less time than in the smoker or oven, just hang or “bloom” cured sausages for a couple hrs would be sll i have to add, 170 is perfect.

  • gadahl Grind it coarser. then mix it longer. Stuff the casings to the point they might burst, give them a spin and tie them off or use a hog ring stapler.

  • sausagemeister rinse with cold water. Sounds like it’s not mixed long enough and fatting out.

  • Regular Contributors

    I have had issues with the 73MM casings and here are some of the things I have done to my smoker to help. I put a oven convection fan in to try and keep a constant temp thru out the smoker. I added a shelf over my burner to put a pan of water on during the final cooking stages of smoking when the temp is turned up to 150-180degree to add moisture for better heat transfer. I have found even with all this it still takes 10-12 hours to get to 156 degrees internal meat temp, but I have a good looking product and the fat does not separate. As for making sausage I use 2 1/2 lbs of beef fat and 10 lbs of lean meat (venison, elk, moose, or caribou. I try and keep the meat and fat just above freezing when grinding and grind the meat 3/8" the first grind. I then grind the fat 1/8" and then combine the two mixing well. I then regrind the mixture thru the 1/8" plate twice stopping in between to rechill the meat so it will grind properly. Meats Grinds Best when it is cold especially 1/8". You can put it in a thin layer in a pan in your freezer and it chills very quickly. I always use a binder 1/2 Lb per batch. I then hand mix in all spices, cure, water and binder. I just tried to make ring trail bologna for the first time with great results and found out that the smaller 43mm casings finish cooking in half the time of the 73mm casings I make my other sausage recipes in and am considering them all in 43mm casings, faster, quicker and great presentation. One problem with the 43 mm ring cases is my that my hog ring crimper does not close tight enough and I have to recrimp the ring with players to get it to hold tight


  • gadahl I use plastic gloves when mixing by hand until the stickiness almost pulls my gloves off

  • Regular Contributors

    I think using gloves and hand mixing is a very effective way to mix, I divide a 25 lb batch into 2 pans , split the spices and water and mix each thoroughly and then combine in one pan and mix some more and have had excellent results.


  • Team Blue Admin Walton's Employee Power User

    akdave If you get the chance can you post a few pictures of your set up? It sounds interesting, I really like the idea of the fan going over the surface of the water. Check out this video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing for an idea to raise your relative humidity, even more, I think the sponges, in combination of the fan, could make a huge difference.

    I might do some testing here with a fan now, what make and model fan did you use?

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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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