How to mix seasoning
mike112678 last edited by
I am a newbie to making my own smoked cured link sausage. I just got my seasoning packets in the mail today from Walton’s . I was hoping there would be some specific instructions included with packets like you see on other seasoning such as ‘back country’.
My concern is on how to mix the cure and spices into the meat. I am comfortable with figuring out the correct amount of spices and cure per/lb. but I am confused on where the water comes in?
To make things simple I will tell you what I have. I have 1 pack of (1.4375 lb. pack of Roasted Garlic Smoked Sausage) and 1 pack of ( 1 oz. sure cure) which together should be enough for 25 lb of meat. I will be mixing 12.5 lb of venison and 12.5 lb of pork butt. My plan is to grind the venison and pork together and then in a meat mixer combine my spices and mix well. But no where can I find the best method for mixing it together and where the water comes in? Do I mix the spices and cure together and then add to water before adding to meat in the meat mixer? More specifically how much water for this ratio?
Do I add the spices cure and water together and then add to ground meat? Any suggestions are welcome.
@mike112678 Great question! The best time to add the water is when you are mixing the seasoning with the meat. I like to get all of the meat ground and in the mixer and then add the seasoning, cure and water to the mixer. For a 25 lb batch we would recommend 2 pints of water. Then mix everything until all the seasoning and cure is mixed in and you have good protein extraction. There is no need to mix the cure, seasoning and water together before adding them to the mixer.
This video https://www.youtube.com/watch?v=wStH-RtQUY8 might be helpful as it shows what protein extraction will look like.
Let us know if you have any other questions and good luck!
mike112678 last edited by
Thanks Jonathon. That’s exactly what I was looking for!
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.