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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  @Jim-Nowak We actually recommend you use Country Brown Sugar Cure when pickling bacon. The instructions on how much to use to get the correct PPM can be found in our How to make Homemade Bacon article and video. We recommend this because the Blue Ribbon Bacon Cure contains sodium erythorbate which is a cure accelerator which makes it better for use as an injection. However, there are many people who use the Blue Ribbon Bacon Cure as a brine and enjoy the results. The 200 ppm is for dry rub not injection or brining. When brining or injecting it doesn’t matter as the 120ppm is what you are looking for!
• Recipes

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

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  @Joe-Hell Oh those look amazing! @sstory Do you want to post that recipe or a link to it?
• 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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  Meat Fact Friday Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product! Meat Fact Friday - Different Cooking Temperatures Why do you need to cook a sausage or other ground product up to 160° for food safety but you can order or cook a steak to medium rare and not get sick? The answer lies in two parts. First, only a very small amount of bacteria or other harmful microorganisms live inside the muscle of red meat. The vast majority of it will live on the outside of the meat where it has been exposed to the environment and contaminated. So, when we get the internal temp of the meat to 145, as the USDA recommends, we know the temperature of the outside of the meat is far higher than 160° and has killed off anything living on the surface. When making sausage you grind up the meat and by doing so you introduce the bacteria that WAS just on the outside of the meat to all of the meat. Even though you are going to reform it into a product that has a clear outside and inside the damage has already been done. At that point we recommend you cook to 160° which is the point of instant lethality. Best Cooking Practices for Sausage Since we need to cook the sausage product to a higher internal temperature we need to be more careful with how we cook it to prevent the fat from rendering out of the meat and leaving you with a dry and crumbly product. We do this with a combination of Protein Extraction careful cooking/smoking schedules that start within 20° F of what the animal lived at and then increasing the temperature in stages. Doing this will prevent case hardening which is where the outside of your sausage either cooks or dries too quickly and it will not efficiently transfer heat to the center of the sausage. Click the link for more information on cooking Cured Sausagge. Shop waltonsinc.com for Thermometers Shop waltonsinc.com for Smokers
• 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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  @Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry. Oh, and what tye of sausage were you making?
• Will It BBQ?

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

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  Will it BBQ? Beef Heart! 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 Beef Heart and letting you know if it will BBQ or not! Prep Time 30 Minutes Cook Time 10 Minutes Ingredients 1 Beef Heart Desired Vegetables Cyclops Greek (or other marinade) Utensils Needed Wooden Skewers Non-Stick Mesh Basket Vacuum Sealer Vacuum Bags Instructions The beef heart should already be "butterflied" for you so you do not need to do that. I'd highly recommend you try to remove the membrane from the inside of the heart first, if you do not then this will become VERY chewy after cooking. There is most likely a good amount of hard fat on attached to the outside of your heart, remove all of this as it will not cook well with the method we are using. Slice the heart very thin, this is a strong muscle and can be tough. Chop your vegetables and add them, the heart and your seasoning to a vacuum bag and vacuum seal it and let it marinate overnight. So, Will it BBQ? I think it absolsutely will BBQ, that opinion was not shared by all of my coworkers though, some liked it, some didn’t and some were cowards and wouldn’t even try it! We did this just because it was Valentine’s Day, we didn’t really have any urge to go out and eat a heart but I have to say I will absolutely be doing this again! The taste was good, it wasn’t as good as regular beef, pork or chicken kabobs BUT Organ Meat has a lot of nutrients that are important to maintain your health and since I don’t enjoy liver this is a great way for me to get them! Shop Walton’s for Marinades