How to mix seasoning



  • Hello,
    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.
    Thanks


  • Team Blue Admin Walton's Employee

    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!



  • Jonathon

    Thanks Jonathon. That’s exactly what I was looking for!


Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

14 users active right now (0 members and 14 guests).
kucharski

Board Statistics

Our members have made a total of 17.5k posts in 2.1k topics.
We currently have 9.4k members registered.
Please welcome our newest member, acer65.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

15
Online

9.4k
Users

2.1k
Topics

17.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.