Hi, all – I was wondering if anyone has suggestions for spice mixtures that would be good for seasoning snacks – chips, nuts, etc. Preferably with not too much heat, so that the kids can dig in too. Any ideas?
KnucklHed BBQ last edited by
@21cedar look thru the Excalibur seasoning shakers that Walton’s carries - I’ve used several on chips & popcorn and love them! Salt & vinegar is great!
@21cedar First, @KnucklHed-BBQ 's suggestion of the Salt and Vinegar Wing Shake is absolutely one that should be tried! I use it on cucumbers and tomatoes and it is amazing on both! I recently started using it with Cashews and Almonds and it is even better on them, this is probably the one shaker that will always be in my pantry!
Another one that is amazing on Nuts and Popcorn is the Garlic Romano, it is good with everything though so don’t stop at just those. If you were making homemade chips of any sort this is a great one to use!
Butter Garlic is another that goes great on snacks but be careful with this one, a little bit goes a long way!
Cinnamon Toast Shake is great on anything you want to add some sweetness too, I love using it when I have greek yogurt and fruit or it is amazing on ice cream…though I don’t get to eat it all that much!
The Catibbean Style Rump Rub goes well with chips as well
Finally, my favorite seasoning for when I am making Sweet Potato Fries is the Potato Seasoning and Garnish!
That’s a few of my favorites, I’m sure I am leaving a few out but those are the main ones I like to use on snacks!
Thanks, guys – I somehow missed the whole section on seasoning shakers! Definitely have some exploring to do
@jonathon Is there any way to know/find out which other dry rubs are a fine enough grind to be sprinkled onto snack foods?
@21cedar Right now there isn’t any way to know. If you want to send me some requests I will let you know. It might not be a bad idea for me to go through all of them and list out on the website if the particle size is Small, Medium or Large. For now though just send me shakers you have questions on.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.