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!
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?