This is a recipe I use for making hams. It is pretty good. Use a 1/2 cup of tender quick to 4 cups of water to make a brine. Inject 1 oz of brine per 1 lb of meat. Rub 1 tbsp of sugar cure per 1 lb on the outside then refrigerate for 10 to 14 days. Then wash off excess salt with warm water. Then you can smoke and cook it or just plain cook it to an inside temp of 160 degrees. Very good with pork and pretty good with deer. Just have to remember deer is going to be different.
Spice mixture instructions
I just started making my own sausages. I purchased a few spice packages from this site and there are no instructions that came with them as far as mixing, amount of fluid to add. etc. You guys make it tough on the beginner. I cooked up what was left in the tube and auger and it tasted great. I just hope I don’t have a problem with the mixture not being wet enough to stuff the casings.
If you go to the Walton’s website and click on Walton’s Learning Center, then click on Seasonings and scroll down below Sauces, you will find a chart for 1Lb and 5Lb batches for the different seasonings that Waltons carry. Hope this helps.
renaldo Thanks for that! We always appreciate people helping each other and pointing them to the right info on our website! lateasusual Another good tip would be to watch the corresponding video in the Learning Center for the product you are making as it will tell you how much water to use per batch. Hope your sausages came out great!
I always make patties out of the left over in the tube and the bottom of the stuffer. I am working on a video now to go over a few different things to do with that, if anyone has any suggestions other than Patties, or skinless sausages let me know!