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!
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.