If you look at several traditional polish sausage recipes, you see some typical spices used: black pepper, garlic, marjoram, mustard seed (ground or whole).

I have had the same question running through my mind a lot. The one thing I come up with is it all related to the strength of your brine. So there is no one percentage for all brines. That being said I go by the instructions on the brine and keep a record of what I did and how it came out and make adjustment in the future if I feel it is needed.

Dave in AZ thanks for sharing those videos

BRYARRR_80 I’d echo what processhead says and I’d also say between 3-6% once rehydrated is pretty standard. However, jalapeno flakes were one of those odd things that got REAL hard to get for a while there and the price went crazy, I don’t know that sourcing them is going to be a lot cheaper…now, it could be, but it might now be. Since you work in large amount, we can special order in bags that do 100 lb each from Excalibur of the patty mix. Probably have to buy a case, which would be 5 of those bags but if you are interested reach out to cs at either cs@waltons.com or 800-835-2832 and give them SKU 4550521182 and see what they can do for ordering.

samspade said in All Beef Snack Stick Texture:

Can you over mix? If no encapsulated CA.

By hand it would be very hard, but the meat temp does rise since body heat is being transferred to the meat so in that sense I guess you could say it is possible. Using powered mixing you can start to incorporate air into the batter so “they” say, I cannot say I have ever experienced that problem.

I think Austin or @ Jonothan would be the ones to ask as they deal with commercial processors

Bob Dibble I have been using the Walton’s Turkey Brine for several years now before smoking my turkeys. It is real good & I am sure you will like it. Sometimes & bump mine up a notch by using a light muscadine or scuppernong wine with or instead of the required water. It is real good & everyone always likes the smoke turkey.

mrobisr said in Grinder Plate preferences:

It just depends on your preference as a lot have said. For andouille I grind once through a 10mm, for summer sausage I grind twice through 10mm, and for the genoa salami I just did I ground the pork and fat through 10mm once and the beef through a 10mm and 4.5mm.

That’s my exact combination for both mentioned (andouille and Genoa)

BRYARRR_80 I’m also alerting commercial sales that you’ll be contacting them, you could also email cs@waltonsinc.com