Topics created by Jesser

Jesser I make all mine all flavors with venison, pork and pork fat

JLane I put all 3 in the can after all the meat is out of the can. When I crank it back down I just lightly work it down then up a snitch and back down till I feel the restriction go away. The restriction is the eggs not finding the stuffing hole in the bottom of the can then you can feel when they slip into the port.

Ridley Acres Have you ever tried boiling them and then frying/grilling them for color? That should solve your tough casing problem.

Jesser said in Tough hog casings:

mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks

I have never used any pre-packaged seasoning I make my own and as far as method it depends on what I’m doing. For kraut it will be fried, if in beans water boiled, and my actual favorite is on the grill.

Jesser check on ’ cooking with shotgun red '. He has done it on his site. Maybe give you some ideas.

Jesser said in Tough casings:

twilliams now that’s something new, never heard of p ri c king the casings before smoking only to release air pockets. Any background on how this helps?
Thanks for the. Info

The summer sausage casings, Mahogany Pre-Stuck Fibrous Casing are already struck. Helps the casings adhere to the meat.

bocephus thanks for the reply

Grimpuppy said in Walton’s Hot Links:

I have done it both ways. I prefer the sure gel on small batch that I mix by hand. It is easier to get good protein extraction. I don’t use it on bigger batch that I use my mixer. I don’t notice a difference on overall product quality.

This was a year and a couple months ago. Have learned a ton from everyone here. I use sure gel in every cured sausage now.

Jesser When I do smack sticks i always let them cool in the fridge in an open container at least over night or even a little more to let them dry before packing and freezing.

kyle we are also on well water here, great water but just for being uniform I use distilled water. Not sure I can tell any difference.

lkrfletcher That’s what I was thinking. For many of us, the water bath is the easiest way to get that rapid cooling, but that does mean it’s the only way to get the desired product.

twilliams actually I like the willies, just because the red pepper flavor I like better than the black peppercorns, but I gave a couple to a guy I know that does a bunch of smoked stuff and he said they were by far the best snack sticks he’s ever had!

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