Recipes

Recipes · Informational

Meat - Sausage, Grinding, Stuffing, Notes, etc.

Informational

Ingredients

Start with cold meat

  • 30 Degrees F is perfect
  • Snack Sticks:
  • Great Video for Stix From Walton’s:

https://youtu.be/zEHzcm9UZs0?si=8IA3Rz730jaGRBoY

  • 12mm Tube for 19-21mm Snack Stick casing
  • Summer Sausage:
  • Fibrous pre-stuck
  • Soak 30 minutes in warm water
  • Crimp end with hog ring and hog ring pliers

Ice Bath

Sausage Videos

Directions

  1. ** ------------------- LIQUID -------------------**
  2. ** ------------------- PLATES -------------------**
  3. 1/8” Fine grind
  4. Bologna, Franks, Force meats, Hamburger & Beef Jerky
  5. 3/16” Medium grind
  6. Breakfast Sausage, Hamburger, Polish & Italian Sausage
  7. 1/4” & 5/16” Coarse grind
  8. Hamburger, Salami, Summer Sausage, Pepperoni & Bratwurst
  9. 3/8” Coarse grind

First grind, Chili meat & Chorizo

  1. 1/2” Very Coarse

First grind, Chili meat, Stew meat & Vegetables

  1. 3/4” Very Coarse

First grind or Chunking meat

  1. “Bean Plate”
  2. Use this WITHOUT a blade to stuff sausage into casings.
  3. “Stuffing Star”
  4. See manual (maybe add pictures)

Notes

I have a Weston (not Walton) #12 Meat Grinder:

Thermal Processing:

The 1st thing that we want to make sure we are doing is starting the smoker at low temperatures. To avoid putting too much stress on the proteins we want to stay around 20 degrees from the animals living temperature. A hogs temperature is a little warmer than a humans, right around 101° F so we want to start our smoking process around 120°. The other thing we want to do at the start is to dry the outside of the product. For most home smokers this will simply mean opening the top and bottom dampers to allow air to travel through the chamber and dry the surface of the product. This drying stage should usually last around an hour, if you skip this step you will have problems with smoke adhesion and you might end up with a streaky appearance on the surface of your sausage. If you are planning on using a water pan in your smoker I recommend that you NOT add it during this first hour to get the full benefit from the drying phase.

A very important factor when you are smoking any piece of meat is the relative humidity. You’ve heard us talk about the water holding capacity of meat a lot in the past, well Relative Humidity is the water holding capacity of the air and being able to increase that can speed up you cooking process and give you a juicier finished product. Most people at home do not have a way to control the relative humidity in their smokers and just put a pan of water in there, which is better than nothing but it is a shot in the dark. A psychrometer is something that a commercial smokehouse would have that will have both a Dry Bulb and a Wet Bulb and by getting those two reading it can give you the relative humidity.