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    chasm907

    @chasm907

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    Best posts made by chasm907

    • Andouille Sausage adventure

      Today I made 5 lbs of Andouille sausage. 5 lbs of pork butt roast ground coarse than 6 tablespoons of Excaliber Andouille sausage seasoning was added along with 8 tablespoons of carrot binder, 1 1/4 teaspoons of Sure cure, and almost 5 ounces of water. Hand mixed. Since I planned to smoke using a pellet grill, a mold was used rather than hog casings. 4cafe6a8-dccc-4d22-9ec3-a35dc6797a29-image.png The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.

      posted in Bragging Board
      chasm907
      chasm907
    • RE: Andouille sausage recipe?

      Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.

      posted in Meat Processing
      chasm907
      chasm907
    • RE: Andouille Sausage adventure

      The taste was excellent and I’ll do it again.

      posted in Bragging Board
      chasm907
      chasm907

    Latest posts made by chasm907

    • RE: Carrot Binder

      KansasDad Thanks, I’ll try to remember that.

      posted in Meat Processing
      chasm907
      chasm907
    • RE: Andouille Sausage adventure

      The taste was excellent and I’ll do it again.

      posted in Bragging Board
      chasm907
      chasm907
    • Andouille Sausage adventure

      Today I made 5 lbs of Andouille sausage. 5 lbs of pork butt roast ground coarse than 6 tablespoons of Excaliber Andouille sausage seasoning was added along with 8 tablespoons of carrot binder, 1 1/4 teaspoons of Sure cure, and almost 5 ounces of water. Hand mixed. Since I planned to smoke using a pellet grill, a mold was used rather than hog casings. 4cafe6a8-dccc-4d22-9ec3-a35dc6797a29-image.png The photo shows some of the sausages that were smoked/cooked at 225 degrees for 1.5 hours.

      posted in Bragging Board
      chasm907
      chasm907
    • RE: Carrot Binder

      But it also says 0.5 cups. is 0.5 cups or 1/2 cup = 0.8 oz? An online conversion Chart Says:
      1/2 cup = 8 tablespoons or 4 fluid ounces. Very confusing.

      posted in Meat Processing
      chasm907
      chasm907
    • Carrot Binder

      The recommendation for 25 lb of meat in the description of the product: “Suggested usage is 4 oz per 25 lb of meat or use as needed to thicken liquids and sauces.”

      The recommendation for 5 lbs of meat in the Additive conversion chart is 1/2 cup (8oz) for 5 lbs of meat.
      Which is right?

      posted in Meat Processing
      chasm907
      chasm907
    • RE: Andouille sausage recipe?

      Jonathon Thanks for the help, just what i needed.

      posted in Meat Processing
      chasm907
      chasm907
    • RE: Andouille sausage recipe?

      Actually, I made a batch of Andouille sausage using the seasoning from Waltons and it was divine. I don’t remember the recipe. I have the amount of seasoning per pound and this time I want to add water and carrot binder.

      posted in Meat Processing
      chasm907
      chasm907
    • Andouille sausage recipe?

      Where can I find a recipe for Andouille sausage? I find this website very frustrating.

      posted in Meat Processing
      chasm907
      chasm907