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Bacon Acres Farm last edited by
Hey folks. Love your site. We own Bacon Acres Farm, a heritage Hog Farm in North East Oklahoma and sell Registered Tamworth Breeding Stock, Butcher Pigs and Boxed Pork Products. My passion is meat processing and I like to specialize in Charcuterie. Walton’s seems to be limitless with their products and very helpful with their online information. I’ve already been in touch with our district rep and he is going to help me get started with some of our signature products that we hope to sell on our website (www.baconacresfarm.com). We hope to have a small USDA cut and wrap facility up and running in the near future and I’m sure Walton’s will be a big part of our operation.
@Bacon-Acres-Farm Welcome to Meatgistics!
Dill Pickle Almonds
Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Overview
The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!“Meat” Block
Almonds (8 oz)Steps
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Excalibur’s Salt & Vinegar Wing Shake
Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake
The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket
Agreed. I will mix smoke
30 minutes 130 C and later 30 minutes 71 C
After that will finished 100% grill on fire…
I hope to get flavour and safety even to take in refrigerator
Sorry for boring,
I will talk to my meat guy if possible to cure all my coarse chopped meat
only for me in this case.
If positive reply, I will start back smoking topic
@LaBarca-cf like @Joe-Hell said you can still get some smoked flavoring by just adding lump wood or wood chips to your smoker. The Hickory Smoke Powder would work as well. The issue is without I would not recommend cooking/smoking it at low temperatures to start off. You run too high of a risk of getting people sick with food poisoning and if you are trying to make a business out of this then getting people sick will stop anyone from eating at your cart more than once.
So, adding wood chips/lump wood and using hickory smoke powder will help with the taste and if you cook them over wood you should still get some color, it just wouldn’t be what we would consider a true smoked sausage here.