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
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  Topics
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  Posts

  

  @KLee The ratio is up to you on the beef to pork as that is mostly a personal taste issue. When I make snack sticks I use 100% pork and I go with pork butt. Now, I would use at least 50% pork because the pork fat is better than beef fat for making sausage as it is creamier than beef fat. Yes, if you are adding fat to reach 70/30 or 75/25 then you should add pork fat as it’s better quality than other fats.
• 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
  1011
  Topics
  7068
  Posts

  

  @PapaSop Yum! Tonight I made a harissa seasoned half chicken and a couple competing Toulouse style sausages. It’s a mild French style pork/chicken blend that I used a Oregon vs. Washington Chardonnay from Devona winery for the upcoming weekend college football action.
• Blogs

  Waltons Blog

  Better Living Through BBQ with Joe Hell
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  Topics
  231
  Posts

  

  @zzdan The shaggy seems especially susceptible to going bad. Most of my experience is with morels. These do great prepared the same way as others but timing is key
• 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?
  162
  Topics
  615
  Posts

  C

  @Jonathon I will put some on my next order just to try