Subcategories

• How To Make.... Meat Recipes

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

  28
  Topics
  460
  Posts

  

  @Jonathon Wow. That’s awesome. Funny how something so cool can fall through the cracks. You never know, right? Learning every day… I thank you all!
• Recipes

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

  28
  Topics
  105
  Posts

  

  @Fat-Bob Interesting idea! My initial thought is thst it cold work but I tend to be an optimist at these things so who knows, sounds like it will need to be tried! @PatrickB add this one to the board!
• Meat Hacks

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat

  Food Preparation & Cleaning

  Meat Grinding and Mixing

  Sausage Stuffing

  Smoking & Grilling

  Food Packaging

  Equipment

  Maintenance

  Tips & Tricks
  49
  Topics
  94
  Posts

  F

  I use my stuffer with a homemaid remote with motor to do my snack stks works great when doing 50# and 100# batches. when I do summer sausage 2# stks and bigger I use my grinder its big with 4’’ plate.go’s real fast.just put everything in the frezzer for a while.plate auger head horn works everytime.
• Seasonings

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives

  Spices

  About Excalibur

  Sauces
  24
  Topics
  40
  Posts

  P

  @Jonathon Figured as much. Old time recipes with no understanding of cause and effect are hard to correct especially when we want one thing and to get it hurts another. Traditionally in Eastern Europe lemon and vinegar was used to brine a lot of meats for the tangy flavour. However for the most part, that dried them out or left them tuff. So trying to get that internal tang with a tangy sauce is my goal. Just a sauce on the roast is easy but makes for a confusing taste if you bite into the meat without any sauce. Making the meat with tang by using lemon or vinegar gives it that tang but really hard to make juicy or tender without cooking the day lights out of it. The brine that was used is a carrot, celery root, onion, parsnip and lemon or vinegar brine. Any ideas?? Thinking about celery salt, onion salt, celery juice powder (expensive) etc…
• Will It BBQ?

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

  37
  Topics
  71
  Posts

  

  Will it BBQ? Hi-Temp Cheese! In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Hi-Temp Cheese and letting you know if it will BBQ or not! Prep Time 5 Minutes Cook Time 30 Minutes Ingredients Hi-Temp Cheese Any Desired Seasonings Utensils Needed Smoker Flip Professional Smoke Box Aluminum Cooking Trays Instructions While this cheese will hold its form through smoking temperatures we still recommend you cold smoke it to minimize any malformation of the cubes. Place your cheese in aluminum cooking trays or foil pans and poke holes in the bottom of a foil pan or other container to allow the smoke more access to the cheese. Get your smoke box loaded with whatever wood chips you want to use, we used pecan and get them lit. Place the smokebox on the lowest shelf and the cheese on the highest. This will keep the cheese away from the heat source and the smoke will pass through the cheese on its way out the top vent. Close both vents most of the way allowing just enough air to keep the flames going. How long you leave it in there is really up to you, we smoked ours for 30 minutes but if you are looking for a heavier smoke then you can leave it in longer, or shorter if you want less of a smoke flavor. So, Will it BBQ? Cheese makes everything better and smoke makes everything better so it stands to reason that they will all be better once smoked, right?! Not so fast, while the Cheddar, Mozzarela, and Hot Pepper all benefited greatly from 30 minutes with some Pecan smoke, the Swiss and the Ghost Pepper did not! The swiss picked up a taste that I did not care for and the Ghost Pepper was just too strong to notice any changes, it was just HOT! Shop Walton’s for Hi-Temp Cheese PK 100 Pro Smoker Smokehouse Hi Temp Cheese
• Gamebird Gourmet

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

  2
  Topics
  25
  Posts

  M

  @Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.