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


  • 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
 


Recent Posts

  • @Parksider If that isn’t already in your possession I’m disappointed!!! That’s the smoker equivalent of a Hobart mixer!!!

    read more
  • P

    @Joe-Hell This is what I’m talking about…someone needs to talk me down off the ledge or I’m going to get this TOMORROW!!! Give me just ONE good, and it better be good, reason why I shouldn’t go get this??? Thought so…crickets…PK smoker.jpg

    read more
  • P

    @Joe-Hell My brother is building a BBQ trailer rig as we speak 500 gallon propane tank set up and I may have told him I’d give it to him and it was easy to sell my wife on “this one isn’t for me” speech…I’m may be regretting offering it up. Seems like it would be the perfect sausage stuffing/linking table.

    read more

Recent Topics


Who's Online [Full List]

5 users active right now (1 members and 4 guests).
Joe Hell, katkristian1025

Board Statistics

Our members have made a total of 6.5k posts in 1.3k topics.
We currently have 5.1k members registered.
Please welcome our newest member, solidnation.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

6
Online

5.1k
Users

1.3k
Topics

6.5k
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.