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

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Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try

lkrfletcher

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

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ND Mike … all beef chuck was the meat block…grilled them for lunch with homemade hot dog buns with all the fixings…the wife loved them, so that’s always a win !!!

I use the dough hook on my kitchen aid and mix 6.25 pounds at a time…I get great protein extraction mixing on speed #2 for 8 minutes scraping down the sides halfway through.

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 !!!

Looks great…I wish there was a cloth apron with the Waltons logo on it…easier to clean and not so bulky…@Austin Jonathon Tremblay any plans for that in the future ???

YooperDog You probably got them in the city of West , TX…best koloches ever !!! We get them at the “Czech Stop” in West every time we travel from Fort Worth to Austin !!!

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#

Dave in AZ at least she is willing to clean up after you…mine, not so much

Im good with dat

Dave in AZ I have a horizontal stuffer and mine has a spring that the “burper” goes through and then into the disk with a washer and screw which you tighten or loosen as you wish…

jfyoung45 welcome!!! I went to culinary school at SAIT about a million years ago…grew up about 1 1/2 hours not of you…this is a great site, full of information

Austin …Thanks Austin…have a great weekend !!!

Austin …That stuffer looks awesome…I have been patiently waiting for them to be in stock…estimated date for them/price point…last I recall someone said April or May, I take it that is not going to happen

Jonathon is that the new Walton’s electric stuffer you are using…if so, will it be available any time soon ???

just an observation…fallis10 recipe has 4 grams of cure #1 per 1 gallon of water and Dave in AZ recipe has 15 grams cure #1 per half gallon of water…am I missing something here ???

Jonathon wow, 25K for a drying cabinet…an expensive little hobby you have started