NEW Walton's Learning Center
Introducing A New Part of Meatgistics…The Walton’s Learning Center
We get a ton of feedback and questions from all our customers about everything related to meat, processing knowledge, how-to information, recipes, tips & tricks, and so much more. The new Walton’s Learning Center will be a new section on the Meatgistics homepage dedicated for information on “How To Make… Meat Recipes”, “Recipes”, “Meat Hacks”, and “Seasonings”
In this section, find recipes for all kinds of staple meat snacks, cured sausage, and smoked meats like snack sticks, summer sausage, hot dogs, bacon, ham, brisket, and more
Find some of Walton’s favorite recipes for other foods or side dishes not included in our Meat Recipes section. Try out a new recipe using Excalibur Seasoning in something like our “Better Bacon Potato Pie” or “Beer Bacon Mac N Cheese”
Gain knowledge about meat processing and tips and tricks from the expert’s at Walton’s for everything like Harvesting Meat, Food Prep & Cleaning, Meat Grinding & Mixing, Sausage Stuffing, Smoking & Grilling, Food Packaging, and Equipment
Explore information about seasonings for making sausage, jerky, meat snacks, and other smoked meats, or learn more about Excalibur Seasoning and options for Custom Blended Seasoning, Meat Additives, and other information on Spices
New Topics, Questions, and Answers
We have a ton of content pending to be published plus we will be adding content regularly and already have a long list of other questions and topics to discuss, but if you would like to see a particular topic covered or if you have a specific question you’d like us to answer… We would love your feedback! Leave us a comment or reply on this post, post your own topic/question in the Community or Feedback section, or send us an email at email@example.com
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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.