Subcategories

• How To Make.... Meat Recipes

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

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  Not likely but I’m thinking not impossible either since it takes time to get through the three grinds and mixing. I’ll monitor the meat temp next time too.
• Recipes

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

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  aaronreste If you are making a fresh sausage like a brat then no, not really. It is not formulated for that, so amount of seasoning per lb of meat might take some trial and error. Now, if you were making a cured sausage like a snack stick/summer sausage then you might need to calculate salt content into your figures more, as salt plays a key roll in protein extraction. But, for a fresh brat that shouldn’t be an issue. Let us know how that goes, Cyclops is my favorite thing to use on Tri-Tips. Everything else gets Pa’s Black Bull!
• 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
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  bcompton53 In my opinion Sure Gel is better than Soy Protein blend in binding the meat when making a cured product. We once tried to make imitation bacon that looked more like regular bacon by layering the meat and fat with clear lines of separation, miserable failure! No matter how you cook it, that fat is going to render and if it is not bound at all in proteins it is going to be cooked out and will reform as a greasy mess on the outside/bottom of the product. I do think your particle definition is great looking and looking at it I don’t think it is part of your problem. When fat is cooked, it will melt, but it should also resolidify inside the pocket of the meat. I think your swiss cheese looks is the same thing that happens when you don’t stuff summer sausage or any sausage fully enough. In short, I think those are voids, not places the fat melted out and ran. I could be wrong there but that is what it looks like to me. To fix that in the future you could try pushing the meat into the pan a little strong but I don’t think that will do much, I would recommend that you drop the pan a few times from the height of a few feet onto the table. That should pack it down in there a little better and clear some of those voids. Now, it also could be partly because you did not grind the fat small enough, we made some venison keilbasa here once and we ground the fat once and then cooked it. That fat totally melted BUT it only leaked where the fat was on the outside of the sausage. The fat that was totally encased in protein reformed and had a nice “pallet appeal” (thanks PapaSop) So, i’d try getting it packed down a little tighter in the pan!
• Seasonings

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

  Additives

  Spices

  About Excalibur

  Sauces
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  PapaSop said in Cure Conversion Chart: processhead Want to check that conversion chart out but can’t send you a chat. Some error message about restricted? Just sent you a chat message. You can see if you can reply to it.
• Will It BBQ?

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

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  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

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  Jonathon looks like pheasant schnitzel to me.
• Recipe for Disaster

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

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  Fat_Bob This was really really good, one of our IT guys fell in love with it so I gave him the rest and he was really happy. The gummy bears were disgusting! We have another truly terrible (worse than gummy bears) to release soon. I lost testosterone and manliness just thinking about it again.