Just set up my new toy !!! Can’t wait to see may wife’s reaction when she gets home from visiting her Mom for 2 weeks
A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!”
My first attempt at hot dogs, just in time for the 4th…ground the meat block once through a 10mm plate, 2 times through a 3mm, then back in the freezer for 45 minutes, 2 more times through the 3mm using my #22 Waltons grinder…less than 5 minutes per grind, easy peasy…I think the grind looks a lot like something a buffalo chopper would produce…smoke, sous vide, ice bath, refrigerate, vac pack and freeze
Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!
Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!
MAD KK Here is my 2 cents … I find that with most stuffers, even if they say 7,11,15,20,30 pounds, can they actually hold that much…if you add high temp cheese to a 25 pound meat block will that fit in a 30 pound stuffer…thats maybe a question for Jonathon or Austin…if not though, you are still going to have to refill the 30# once, same as if you had the 20#…anyways, having said all that, I usually only make 12.5# batches so I preordered the 20#
Jonathon is that the new Walton’s electric stuffer you are using…if so, will it be available any time soon ???
Jonathon wow, 25K for a drying cabinet…an expensive little hobby you have started