Hello from ND!
NDKoze last edited by
My family has been doing our own meat processing and making our own sausage for 5 generations (that I know of).
We have our own Country-Style ring sausage recipe, but have been using several Excalibur Seasoning mixes for close to ten years. I had been purchasing the seasoning from my local butcher shop, but found Walton’s Inc about 4 years ago while searching for better prices.
Walton’s has a lot greater variety of spices and better prices. Plus the shipping is super fast which is also a bonus.
I am a frequent poster on my smoker brand’s website (www.smokinitforums.com) and have recommended my favorite seasonings from here several times.
Favorite Meat Snacks
Smoked Pulled Pork.
Smokin-It #3 - http://www.smokin-it.com/Smoker_p/smkmdl3.htm
I would say Mid to High for a residential meat processor.
My family and I process 400-500 pound of venison/pork during deer hunting season. We butcher our own deer and hogs.
We make Country-Style Sausage, Snack Sticks, Summer Sausage, and Jerky during deer season.
For myself, I am smoking something in my Smokin-It smoker every week. I have smoked Pork Butts, Brisket, Chicken, Turkey, Home-Cured Bacon, Cheese, etc.
My Favorite Walton’s Stuff
BBQ - https://www.waltonsinc.com/bbq-smoked-stick
Teriyaki - https://www.waltonsinc.com/mandarin-teriyaki-snack-stick-seasoning
Pepper Stick - https://www.waltonsinc.com/pepper-stick-seasoning
Flavors I want to try:
Bloody Mary Snack Stick Seasoning
Buffalo Bleu Cheese
Summer Sausage - https://www.waltonsinc.com/summer-sausage-seasoning
My All-Time favorite go to seasoning for everything pork or poultry is Smokehouse BBQ - https://www.waltonsinc.com/smokehouse-bbq-1-63-lb
Another all- purpose favorite is the Cherry Hickory Romano Seasoning - https://www.waltonsinc.com/cherry-hickory-romano-rub
Hey @NDKoze, glad to see you here!
You should definitely give that Bloody Mary Snack Stick Seasoning a try sometime! I personally love it.
And, if you like the BBQ Smoked Stick seasoning, and you can withstand just a touch of heat, try the Habanero BBQ sometime. It really doesn’t have as much heat as you might think with Habanero in the name, but just the right touch of spice with that still great and sweet BBQ flavor.
hambone last edited by
Going to start and butcher hogs we raised in couple weeks.
I a m going to cure some hams and bacons, first time. May need a little advise. Have you ever cured and smoked hams and /or bacons
NDKoze last edited by
I have done a couple slabs of bacon that I brined for 14 days with pretty good results. But, the next time I make bacon I am going to try a dry-brine recipe as I have heard really good results. Here are a couple of recipe links that you could try:
This is the brine that I used:
This is the dry brining method that I want to try:
I have never done a ham before, but have a friend who posted this thread on how he does it:
It looks like Walton’s has some pretty good looking Ham spices, but I haven’t tried any of them. I am sure Austin will reply and give you some feedback as well.
Look for the Ham recipe:
Some Walton’s Spices that I found:
Good luck with your butchering!
JoelSchaible last edited by
@hambone Definitely use the Dry Rub Bacon cure. We sell a lot of it for a reason. Makes great bacon and easy to use. https://www.waltonsinc.com/dry-rub-bacon-cure?___SID=U
Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams.
For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow.
Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!
@Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.
A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”
@parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!
Meat Hacks: Making Bone Marrow Burgers
Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.
I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.
Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.
Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.
Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.
So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.
I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Patty Makers Shop waltonsinc.com for Patty Seasonings Subscribe to WaltonsTV on YouTube Broil King Baron 420 South of the Border Cheddarwurst
Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.
You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.