Spice



  • looking for a guide to follow when adding spices.


  • Walton's Employee

    @twigg267 Are you talking about adding a spice to an already existing mix or starting from scratch? If it’s starting from scratch we can’t help much, we use all pre-packaged seasonings, mostly from Excalibur Seasonings because we are confident that these mixes have the correct salt content and other ingredients for that type of sausage.

    If you are talking about starting with a pre-packaged seasoning and adding spices to achieve a desired result then there are certain prepackage seasonings I would recommend you use as they have a milder taste and work well for that design.

    Let us know what product you are looking to make and we will get some suggestions for you!


  • Power User

    @twigg267 I don’t have a guide that I would recommend but if making a fresh sausage I just go by taste when not using one of the Excalibur seasonings. Just add seasoning to your product and fry up a small amount to get an idea what to adjust. I generally start with a generous amount of kosher salt and course black pepper and wing it from there. Turn up the heat with some cayenne or ground habenaro. When I use seed like spices such as fennel, corriander, cumin, caraway, etc. I will toast them slightly in a fry pan to intensify the flavors and release the natural oils. Fresh herbs and Italian parsley are almost always on my list. Look for food recipes that sound good to you and study their spice profile to borrow from. If using dehydrated vegetables like peppers or onions rehydrate in a little water, beer or white wine. If using fresh veggies cut them small and sweat them in a fry pan until the onions start to go translucent and mix them into the final grind. Once I’m happy with my seasoning I will refrigerate my meat overnight and fry up a sample in the morning just to make sure if an adjustment needs to be made that I can do so prior to stuffing.



  • Joe love the advice on seasoning.


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Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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