for the sausage making people….

The newest waltonsinc.com physical catalog is out now for this year. Lots on new stuff for those who like to tinker with sausage making or jerky making.

I’m looking to try my hand at doing pepperoni this fall. Its a dried sausage and is made slightly different from, say, summer sausage or cured brats. I’m also hoping to do Chicago brats and ring bologna as well as some summer sausage too and this new catalog has several interesting spice sets to consider.

Anyway, if sausage or jerky or sticks are something you like to make, this is a good place to start as thy have everything to get the job done.

Thanks Tom, I’m looking into it.

On a side note Tom I just love bologna sandwiches and good baloney is hard to find. Id like to find some with just a little more seasoning then even Oscar Meyer, a thick slice cut boloney sandwich really hits the spot sometimes.

Tom – I mad ring Bologna last year. 50/50 veni and ground pork butt. Got the seasonings from Curley’s Sausage kitchen and I must say that it was my favorite sausage I have ever made. My group makes 200-250 lbs of sausage every yr and we have tried many many different flavors. (Just remember to add 1 cup powdered milk per 5 lbs meat…..keeps it juicy).

I am curious to hear how your ring B comes out.

Tom, I did pepperoni this past spring. I ordered my spice package through Home Butchering Supply out of Gleason WI. I also got the pepperoni casings through them. They don’t have a web site I know of. If you call them they’ll send there catalog. It’s a very good operation. Shawn

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I’ve ordered through curlseys sausage kitchen before and they provide great products. Thanks for posting Tom I requested a catalogue through waltonsinc be sent to me and am eager to flip through it.

I’m hopeful our group gets a deer or two this year for jerky, sausage and burgers. We’ve been skunked the last few years.

Timmy wrote:

Tom – I mad ring Bologna last year. 50/50 veni and ground pork butt. Got the seasonings from Curley’s Sausage kitchen and I must say that it was my favorite sausage I have ever made. My group makes 200-250 lbs of sausage every yr and we have tried many many different flavors. (Just remember to add 1 cup powdered milk per 5 lbs meat…..keeps it juicy).

I am curious to hear how your ring B comes out.

I do my ring bologna a little different from others maybe Timmy.

I mix and coarse grind the meats, then add the goodies to make it sausage, the water [bottled, never tap] and regrind into a large enough lug to hold a 25 pound batch. This is allowed to sit covered for a couple hours, then I stuff into pork casings and tie.

The rings go right into an active smoker [already delivering good smoke] and will get about two hours of get smoke. The rings go right from the smoker to a large canner on the stove half full of water hot quite boiling. As the rings go into the water they will sink. Keep the heat as constant as possible without actually boiling. As the rings become “ready” they rise to the top. Pluck the ready ones out and put in a sink full of ice water. They’ll cool in five minutes and then they get hung in a cool garage overnight to drip dry. I vacuum seal each ring and freeze.

If we want a ring of bologna as a ring I just flip one in the freezer pack right in some boiling water to heat thru. To cook into a dish we thaw a ring and slice it as needed before adding.

All of my sausage gets the pink cure. The water bath assures that the internal temp has gotten to that magic 160 mark for the cure to have done its work plus a little cushion. Rings can “over-smoke” easily and we don’t care for that and we don’t like sausage that’s too dry. The water bath helps keep moisture in the meat. After the cooling is done coming from the ice water and the meat gets hung, I keep one link aside to check for the moisture in the ring by cutting off a chunk from one end. Natural casings will allow internal moisture to “leak” while hanging to let excess moisture out and when I feel the content is about right I do the seal packaging.

How does it turn out? Ma eats it with a vengeance and she’s not a venison fan. That alone says something.

Here’s another shop I use. I copied the address with a product in it that’s one of my favorites for deer summer sausage.

https://www.sausagemaker.com/summer-sausage-seasoning-blend-p/12-1012.htm#

The product shown here renders a summer sausage that’s got just a little tang to it but I don’t have to mess with dry curing or encapsulated citric acid to get the spit working. The ring bologna seasoning and the hotdog seasoning mixes from here are out of sight too.

I ordered a “dry cure” pepperoni seasoning mix but plan to use the fst cure instead of the #2 cure used in dry curing. I’ll be stuffing and finishing the meat in a day and a half so I can sneak by with the fast cure, but the dry cure seasoning mix is spiced the way I want it.

Between Walton and this site, the Sausage makers offer the best pricing on many of their casings.

I’m all ordered out now and all I need is a whitetail. Our local HY Vee stores have pork shoulder roasts at $.99/pound….I have about 55 pounds worth in the freezer now so let the sausage making begin!