1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.

Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking

Like I mentioned in another thread I’ve been negligent in posting as we did some major renovations in the old homestead. With all the work finally done I can now get back to business. I made some tender jerky today using Walton’s pepper and garlic jerky seasoning as the base and eye round as the protein. 18% low sodium soy sauce and 18% brown sugar. It was Vac tumbled for 1 hr. and rested under vacuum for 24 hrs. in the fridge. After the rest I released the vacuum then hand tossed the meat. I then vac tumbled again for 1 hr. with another 24 rest in the fridge. This morning while my smoker was coming up to temp I vac tumbled again for 20 min. Total weight of the meat was 5lbs. 5ozs. After all the tumbling and rest the weight of the meat was 7lbs. 8ozs. After smoking and drying the jerky the total weight of the finished product was 3l s. 14ozs. That in my book is a win. The jerky is nice and tender with great flavor. Below are some pics of the process and a during and after shot of the kitchen, one of many rooms remodeled.

Re: What did everyone cook today?Not sausage related but if you put breakfast sausage on them I guess it counts.I’ve been wanting to make these for awhile now and I finally got around to it. I made the dough and left it ferment at room temperature for 18 hrs. After the 18 hrs. the dough was rolled out to around 3/4 in. That small one was made out of the left over scraps. I then used a 3” muffin cutter to make the rounds. After the rounds were cut out they were left to rise for 45 min. They were pan cooked at medium heat in the pan with no fat applied to the pan just some semolina flour to give them that extra crunch. They were cooked for 6 min. on the 1st side until they were golden brown then flipped for another 3-4 min. until the other side was golden brown. Once they finished cooking I checked with a instant read thermometer to check they were done. Fork split and look at all those nooks and crannies. I toasted them and put butter and some fig jam I recently made. Very happy with the result but next time I will cold ferment them for an additional 24 hrs after the initial ferment to get some more sourdough like flavor. Thanks for looking.
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I bought this seasoning when it was 1st released just for Octoberfest. I finally got around to making it and it was worth the wait. I mixed the meat and seasonings with Guinness Stout instead of water and stuffed the farce in Walton’s 30-32mm pretubed casings. The flavor profile is a little hard to describe. The closest thing that comes to mind and it really is not that close would be think of a Blue Ribbon brat with a fermented flavor. My wife and I really enjoyed the flavor. I cooked a few on my Big Green Egg and my wife made some German potato salad along with a couple of pretzel rolls. Thanks for looking

Made some Jalapeño Summer Sausage for Christmas gifts and personal use this week. I used Excalibur’s Jalapeño summer sausage mix along with Walton’s Sure Gel, cheddar cheese and cure #1. Unfortunately I didn’t check my stock and I was out of ECA. I used 8 lbs. chuck trimmed off all hard fat, 4 lbs. pork butt and I added and additional 1 lb. of pork fat back. 1st grind through a 10mm plate followed by an additional grind through a 3mm plate. Once ground I used my 20lb. mixer to get protein extraction. Then they were stuffed into 2 1/2 x 12 fibrous casings and then put them into the refrigerator overnight for the cure to work. The next day they went into my PID modified electric smoker with a mailbox mod for my AMPS pellet tray. They were smoked at 120 no smoke for an hour then I bumped the temp up to 130 with Apple/hickory smoke. Remaining smoke schedule was 140 for and hr., 150 for an hr., then 160 until the internal temp hit 130. At the 130 mark they were removed from the smoker and placed in a 150 sous vide bath until the internal temp reached 150 Since I used pork in the mix I held the sausage in the sous vide bath for an addition hour to make sure the meat was pasteurize. After their sous vide bath they went for an ice bath plunge and were then hung up at room temp for 2 hrs. to bloom. I was very happy with the result but all recipients loved them.
Thanks to Walton’s for all their excellent products, tutorials and Livestreams.

Made a quick dinner for my wife and I. No sausage or smoking involved just beef and broccoli made on my 36’ Blackstone.

Made a few pounds of one of my favorite brats, Walton’s Hatch Green Chili seasoning. I used Walton’s 30-32mm Pre-tubed hog casings. Love these brats! Thanks for looking

I pickup up a couple of bone-in pork butts the other day. The reason for the bone-in butts was I wanted the coppa muscle intact. Boneless butts usually have the coppa muscle ruined. As my drying/curing chamber is nearing completion I wanted to start curing the meat for Capicola (or as people from Brooklyn call it Gabagool). I’m making a spicy and mild coppa. Between the curing and drying I’m hoping for an early December completion. The rest of the pork butts became sausage. I made 7 lbs. of Chevalatta, an Italian rope style cheese and parsley sausage. I’m not sure if this is type of sausage is known outside of the NY trip-state area but if you don’t know it you need to try it. If there is any interest I’ll gladly post the recipe. The remaining mince became breakfast sausage using Walton’s Holly seasoning, a family and personal favorite. This is the 1St time using Walton’s 22-24 tubed sheep casings. This was for me a game changer since in the past I just bought a hank of casings. Between untangling and rinsing using the Walton’s tubed casings cut my casing prep by at least 90%. Thanks for looking

We just got back from a 2 week vacation touring the Canadian Rockies. Beautiful views and a great time. Unfortunately because we were in Canada I couldn’t enter my daily bonus for the Meatgistics monthly or the Walton’s daily bonus since we were out of the country. I just have to hope my entered entries are enough to win

bocephus said in Hatch Green Chili Brats:

John Belvedere They look very good, how is the green chile taste and heat?

I really like the taste of the chili’s. I would say the heat level is mild but it’s there. Definitely not overbearing nor is it salty. Overall the seasoning has a really nice taste and it’s different. Being football season it’s great at tailgates.

Made a few pounds of one of my favorite brats, Walton’s Hatch Green Chili seasoning. I used Walton’s 30-32mm Pre-tubed hog casings. Love these brats! Thanks for looking

Dave in AZ said in Stuffer tube meat-pusher dowel things?:

Hi, I thought Walton’s sold a set of “metal discs on a rod” to shove the meat out of a stuffer tube when done?

Denny O led you to the right place. Those stuffer tube cleaners are a game changer during cleanup.

Thank you everyone for the kind words.

Jonathon, sounds like a great time. Compared to Walton’s Bratfest did you make more or less brats for Zoobilee?

I would love to make it with venison but since I’m not a hunter (pretty hard when you live on Long Island) and I don’t have access to any. That’s the reason I’m curious about an all pork product.

In the past I’ve always made my snack sticks and summer sausage with one of the following

All beef (chuck)
Beef with pork fat (lean beef with 25% pork back fat)
A 50-50 mix of beef and pork

As you can see the common denominator in the snack sticks or summer sausage I’ve made in the past is beef. With the rise in beef prices I’m considering using all pork. Has anyone used all pork and if you have how do they compared to the product you’ve made with beef or partially made with beef. How much of a change in taste and texture is there? Thanks

Nice looking unit! Good luck with it.

I have the Joule 1100 watt unit. I’m very happy with it. I’ve sous vide 12 - 1lb. chubs of summer sausage after the initial smoke with no problems. The unit is 6 years old and still going strong.

Dave in AZ said in 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage:

P.s. I was thinking of going from tubed hog casings to just loose ones, but your post makes me think I should just stick with the tubed.

I have used both tubed and non tubed hog casings. While there is some time savings using the tubed hog hog casings I have found I don’t mind using untubed casings. If the cost between tubed or a hank of regular hog casings is close I’ll go tubed. Like I mentioned in my post and as others have also said I’ll never buy untubed sheep casings again. No aggravation untangling or going crazy trying to get them on the horn. They are well worth the price. As a side note I cooked a ring of the Chevalatta last night and the Walton’s sheep casings were so TENDER!!