Categories

• Meatgistics University

  A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  Seasonings and Additives

  Fresh Sausage

  Cured Sausage

  Jerky

  Sausage Casings

  Deli Meats

  Smoked Meats

  Cured Whole Muscle Meats

  Specialty Sausage

  Meat Processing Equipment
  68
  Topics
  139
  Posts

  

  @Screamin I don’t add any extra water to mine. If I am making a cured sausage I go with 2 pints/pounds of water to a 25 lb batch. However, it can hold up to 26 times its weight in water so you could if you wanted to increase your yield or how much moisture was in your sausage. If you are adding carrot fiber you could get away with 3 pints per 25 lb batch but I wouldnt go more than that!
• Waltons Community

  A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  Roll Call

  Bragging Board

  Meat Processing

  Smoking & Grilling

  General

  URGENT 911
  1077
  Topics
  7620
  Posts

  

  @Jonathon I made up over 10 lbs of Harissa seasoning yesterday. That might be a decent substitute!
• Blogs

  Waltons Blog

  Better Living Through BBQ with Joe Hell
  114
  Topics
  276
  Posts

  

  @Jonathon I’ve got a chicken spinning around in my pit at the moment!
• Waltons Learning Center

  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes

  Recipes

  Meat Hacks

  Seasonings

  Will It BBQ?
  163
  Topics
  655
  Posts

  B

  @Jonathon video will help. Thank you