Making the Walton's hot links with 50/50 venison/pork


  • My primary question is, should I triple grind the venison the same as the recommended triple grind of beef?

    Also, the ingredients for the hot links includes citric acid. I know it’s different from ECA, but will this give my sausages a “tang”? I’m not really looking for that.

    Thanks in advance, and any pointers by all means throw them my way! Thanks!!

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    73Saint The citric acid in the seasoning is a small amount that I have never noticed when eating the hotlink.

    Yes, unless you have something like a bowl chopper then grinding that 3rd time just like with beef or pork is your best option. Make sure your meat is super cold when you begin and I also suggest you put the meat back into the freezer for 15 minutes or so between the 2nd and 3rd grind.

    Cellulose casings make a beautiful skinless product so that is what I would go with for casing. When you are mixing in the seasoning make sure you have excellent protein extraction, should be simple with triple ground meat.

    Take pics!


  • Thanks Jonathon! Ok, so if I don’t have cellulose (I was planning on using hog casings), should I wait? Or will hog casings (32-35mm) suffice?

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    @73S Hog casings will absolutely work, no reason to wait but 32-35mm is going to present as a very thick diameter hot dog. It won’t make any difference other than that though so I would say go ahead, and if you want to do it again go with 26mm cellulose casings which is a good size and we sell them in individual strands. Or go with one of the sheep casings, any size of those should work well!


  • Jonathon I guess my confusion lies with the fact that I didn’t realize hot links were hot dogs. I was hoping to make a sausage, not a hot dog. Is the flavor profile for the hot links seasoning you sell that of a hot dog?

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    73Saint No, I wouldn’t say it is too similar to the Frank and Bologna or any of the other hot dog seasonings we sell but it is often stuffed into something around a 26mm casing, or at least that is always how I have done it!

Log in to reply
 


Categories

  • Waltons Community

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

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at podcast@waltonsinc.com with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • 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.

  • Waltons Learning Center

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

Recent Topics


Who's Online [Full List]

18 users active right now (1 members and 17 guests).
jim volk, jgabehart84, mattbail83, pmatt707, Spidey

Board Statistics

Our members have made a total of 22.5k posts in 2.4k topics.
We currently have 10.6k members registered.
Please welcome our newest member, Robert Humston.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

23
Online

10.6k
Users

2.4k
Topics

22.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.