Not sausage related but my Christmas present to me came over the weekend. A presto 23qt pressure canner. My boss recommended pressure canning venison and I have to say, it is amazing! Cold packed 1" chunks with 1/2tsp salt per pint and it came out better than beef! Plus no growth hormones or nonsense. Zero gameyness, and this was a mature whitetail buck. Hopefully this will get Mrs. Bubba to eat venison. Saves a lot on freezer space. I highly recommend!
Picked this up yesterday for $100. Runs great! gonna need LOTS of cleanup to be sanitary but worth the 3hr drive to pick up. Gonna need more bambi tags this fall!
Read the bible (Great Sausage recipes and meat curing) by Rytek Kutas, buy a digital scale and a calculator. Then read the bible again. It ain’t rocket science, its making sausage.
Waltons has meatgistics, youtube, etc. Way more than any other sausage retailer offers us.
Bambi dogs came out nice. The powered mixer was sweet for protein extraction and the new propane offset performed perfectly. Nice even smoke and held 175 throughout the smoke
I have found that fat out is caused by 2 things mostly. Not enough protein extraction or not stepping up temp SLOOOWLY when thermal processing. I think you had plenty of PE but you really need to find a way to step up your TP very slowly. I start at 125deg for 30-45min then go to 135,145,155,165,175 until internal temp is 160. Never go above 180’F or you risk fat out. I have been skipping the smoker altogether and sous viding my bambi dogs and bambi bologna. Add recommended ammt of hickory powder and put them in naked (the dogs that is) ice water bath and strip celulose. I make a good bit of bambi dogs and bologna. To me, the smoker puts a “rind” on the outside of by bambi dogs that I dont care for.
Oh, 30% pork fat minimum. Fat is flavor! and the venison needs it.
For what its worth, I started off with a 32 and have progressed to a #12. I know bassakwards but the 12 weighs nothing compared to the behemeth. If I have a BIG job, I can always break out the #22 carnivore, but it does not happen very often. The #32 is a home made porkert style with a big pully and 1.5hp motor. Quite unweildy. I keep saying I’m gonna sell it, but it aint eatin nuthin.
I just canned 22lbs of venison yesterday and it came out fantastic. I too bought the three piece jiggler weight for my gauged 23qt. The gray truck delivered the jiggler between batch 1 and 2 of the day. I have to say, the weight made all the difference. No more babysitting the canner. Just listen for the “jiggle” from the next room. Of course, it wont work for everyone. I’m below 1000’ sea level so 10lbs works perfect for me. The weight is three piece, every piece = 5psi. The venison came out flakey and delicious. Took all the gamey taste out of the old buck. Free’d up a lot of freezer space too.
I would personally keep the fat and lean separated. Grind the lean twice and the fat once. When mixing, add the fat at the end slowly and only mix to incorperate not blend. This will give you excellent fat particle definition in the brat.
I did this in breakfast sausage last weekend and it made all the difference.
Grimpuppy 16.8g.
Man this stuff is good! Im sitting down to a sandwich now. This is hands down the best sausage I have ever made! I owe it all to Jon, Austin and everyone here at MeatGistics
Holly regular for me. Hands down the best sausage ever made. This coming from a guy that loves his bambi dogs…
#1 tip, don’t overload the thing! It can make a ^ell of a mess! The first time I used mine I had meat oozing everywhere. Use ice to keep the meat super cold would be tip #2. I make my bambi dogs with mine. About 2 min per batch, makes things go quickly.
I have a #12 and #22 cabelas grinders. My #12 is older, made by weston. The #22 is newer carnivore unit. I find myself using the #12 much more than the #22 due to the weight and footprint. I did 3 deer this season and the #12 made quick work of all of them. The #22 powers my mixer and has reverse so it has its place. Look on market place and craigslist, you can find great deals. Both mine came from marketplace. The #12 was $40 because it needed much love, but I have plenty of that to spread around. Also, look at the Walton #22. You can use speko (sp) plates on it.
Good to see you chilli dog man! Keep some distance from them toothy reptiles!!
SupplySergeant Sorry, just saw this thread I forgot about. I get about 1lb per pint give or take. I’ve put up over 65 pints so far this season with about 30 more to go.
Mean Dean said in Walton's 50# mixer:
I have a 20lb mixer that attaches to my grinders. Purchased before I discovered Walton’s. It seems to max at slightly over 15 lbs to mix well, 20 lbs and it would be close to overflowing. Toying with the 50 lb tilt mixer for those larger batches so I don’t have to reload the 20 pounder again and again. As for the hand rank or mixing by hand…I’d never go back. Helps to make a better batch of sausage.
If I may ask, what brand is your 20lber?
I have the same 50lb mixer but its a cabelas unit. It mixes down to 15lbs efficiently but is rather large. I have a 15lb hand crank but really want a 20lb that will fit my grinder. A commercial hobart unit is out of the question due to storing the thing. I dont have a dedicated meatgistics room…yet and have to roll my carts into the kitchen to process.
Jonathon said in #22 grinder knife:
Team Orange (216)
Team Blue (224)Current stats. I don’t think it has ever been a larger than 12 user gap!
Of course Blue is ahead. You keep sending out blue hats… Looks to me like a presidential election deal all over again.
I agree with the preserving aspect of salt but the canner does the preserving at 240’f and sealing under vacuum. In this case, the salt is optional. If required, then I would say it is there for preserving the product. Just my take on things, I have been wrong before. Just ask Mrs. Bubba…
marzig20 First accessory I bought for mine! The jiggler is a game changer for me! set it on top and go watch the hockey game in the other room. As long as I can hear it jiggle, I know i’m good!
