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!
I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?
Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?
@kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!
If you get protein extraction my recommendation is low and slow!
@jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?
@jonathon Sounds great. Thank you!
@kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!
Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.
The major downside to collagen is that it will not accept a twist as natural casings will.
@jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.