Scottingaround in Southern California



  • Always experimenting and looking for something new to try.

    The equipment:

    • PIt Barrel Cooker (PBC) - drum smoker/BBQ. Best chicken I’ve ever eaten! Also great for pork ribs and even a turkey. Didn’t care for the tri-tip cook with it though.

    • Napoleon propane grill with separate side sear burner. Hot BBQ - almost too much for the surface area. Just general grilling and have yet to use the rotisserie attachment.

    • Meat grinder attachment for Kitchen Aide - all stainless and great for the grind, but lousy for stuffing. Stuffer is next on the list. First batch of sausage, about 25 pounds of pork, was just okay. Using the grinder attachment to stuff with is slow,. messy and over-processed the pork, leaving it mushy instead of the defined chunk I expected.

    Recent repurposed a medium sized igloo cooler to try a DIY sous vide cook on a 2 inch, bone-in Ribeye steak with a high temp sear at the end and it was fantastic! Need to try some more rubs from Walton’s for this method.

    Walton’s is the first place I go for anything to do with processing or cooking. I’m impressed with the amount of community involvement from Walton’s; videos, write ups and now this forum. Keep it going.


  • Admin

    @scottingaround
    Thanks for the compliments and feedback!

    If you are looking for a steak seasoning, check out the Seasoning Shakers page. Ultimate Steak and Roast Rub is a hands-down favorite for me and most our customers. I get pretty creative at times with seasoning my steaks though. Last time I used the Garlic Romano Wing Shake. I’ve also used Buttery Garlic, Hot Buffalo, Grill In Grill Out, Cajun, and 5ive Pepper (with another seasoning with more salt like Buttery Garlic). There are so many rubs in there that will taste great and make a different and unique steak. If you try out any unique flavor or combo, let us know how it goes!



  • Thanks for the welcome and tips on the myriad rubs found at Walton’s. I will definitely give the Ultimate Steak and Roast Rub a go.


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Recent Posts

  • M

    I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
    I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
    Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?

    Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?

    Thanks!

    read more
  • @kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!

    If you get protein extraction my recommendation is low and slow!

    read more
  • K

    @jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

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  • H

    @jonathon Sounds great. Thank you!

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  • @kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!

    Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.

    The major downside to collagen is that it will not accept a twist as natural casings will.

    read more
  • K

    @jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

    read more

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