How to Make Cured Sausage - Cured Sausage 206
Вставка
- Опубліковано 17 лют 2019
- meatgistics.waltonsinc.com/to...
If you are someone who likes to know the why to a lot of the things we are going to tell you to do then I recommend you go back and watch the earlier videos in the advanced cured sausage seasonings, we will be quickly covering some of them but not in any detail. We are also going to be making Summer Sausage, Snack Sticks, and Cured Sausage in the same video because the process is exactly the same until we get to the stuffing process, and even then it is very similar.
Since we are making a cured product we are going to be using a pork butt as it has around 70/30 lean to fat ratio. If you want to find this out for yourself you can look at the back of a package of the pork butt. This one said it was 21 grams of protein to 6 grams of fat which would be 72/28 ratio.
We are going to be making 7 lb of Snack Sticks, so we will be using .35 of an lb of Gigawatt Hot Snack Stick, we will be making 7 lb of cured sausage so we will be using .28 of an lb of the cheeseburger cheddar wurst and then show you that you can use seasonings that are designed to make a specific product to make something else we are using Habanero Mango Bratwurst Seasoning to make summer sausage, we just have to remember to add cure to this one.
Walton's Learning Center: wltns.link/learningcenter
Meatgistics Community: wltns.link/meatgistics
WaltonsTV UA-cam: wltns.link/waltonstv
Walton's Facebook: wltns.link/facebook
Walton's Twitter: wltns.link/twitter
Walton's Instagram: wltns.link/instagram
Walton's Pinterest: wltns.link/pinterest
I don’t know why but this seems like the most intimidating thing ever!!!!
them snack stix look nice and round. held their shape nice.
They did, Super Bind is our new favorite additive! We just ate some of the snack sticks yesterday and we may be crazy but it seems as if the snack sticks somehow got hotter over the last week or so!
Grrreat video & content John. I also thank thee for all you do...
Thanks Jim!
And the mixerYou have the 220V meat grinder 32?
I’m ready for when you guys start advertising a retail shop, I’m on a plane
We've got a retail store in Wichita KS, it is attached to our warehouse and is a pretty good size!
I'll keep trying. My product is in dire straights out of the electric smoker. It looks terrible and the water content is obvious. Tastes fine but the case it crunchy and shriveled. I don't use an ice bath because i only smoke in the dead of winter. Simply opening the door on the smoke master is enough. Can you record a start to finish episode of semi dry beef summer sausage?
When using collagen casings to make smoked sausage should I poke holes in the casing before starting the smoking process or should I just leave it be?
Hi DS, no, the collagen casings are already smoke permiable and don't need to have holes poked in them.
Why did you set the SV bath higher than the target temp? Wouldn't the point of using SV be to set the temp to something from the pasteurization chart that was manageable and would minimize fat rendering? like setting to 140 and overshooting the cook time by 12 min (maybe 15 to be safe).
It depends on how long you are willing to leave them in the bath for. If you want the sausage to hit 160 and you are willing to wait long times then setting it to 160 is fine but I generally am done with setting the meat and the casing, as well as getting the smoke/cure ring set so I just want it to cook quickly at this point.
First
If you could have in your videos the metric that the rest of the world use, will be extremely helpful.