Posts made by wvhunter1965

Austin Jonathon, thanks for the info guy’s. I have made the changes and we will see what happens. I love the e mails but there were just too many as I am positive that you guys are aware of.

Probably a little late to the discussion but the way I fix venison liver is:

Slice thin (about 1/4"). Dredge in flour with salt and pepper added. Fry just until hot through with a little pink inside (like TexLaw says above). I always fry my onions in a separate pan because I like a lot of onion with liver so I do a whole skillet full of just onions. When done, I add some pickled jalapeños to the liver and onions on my plate and it is amazing.

Serve with fried potatoes and onions.

Jonathon,

So I have turned off most anything that I can turn off and still get notifications for conversations I am not involved in. Can you give me clear instructions on how to set up my account so that I only get notifications for posts that I start or reply to. The others are too much and I would like to disable them. Not sure what I am missing on the settings page.

Thanks Tex_77! Love the news but it gets overwhelming sometimes. Will give it a try

Good afternoon guy’s,

How do I turn off e mail notifications for Waltons community? I am getting way too many e mails that show up every time someone posts to a discussion that I am not even involved in and I do not want all of these e mails.

There is a product called better than bouillon ( can be found online) that makes a chili seasoning paste that is really good. I have used it to rub pork bits and make hot dog chili sauce with great success! You would likely need to mix it with some water for better distribution but I think it would do a good job but you would still need to figure out the quantity.

One note that you may want to consider is that this product will make a deep red sausage as it has a lot of color to it.

I think this would be a great place to start!

Lost River Jones, The one I use is called Big Oven. It should be readily available on their website and it is actually a web based software so I can view/use it on any device although I find it works best with Google Chrome. You can copy paste recipes and then you simply label as ingredient, instructions etc. If you have the paid version (which I do as I said at $20 annually) you can create custom folders etc.

They have about 500,000 online recipes that are searchable, some of which are good and some are not so much. They are all added by users to my knowledge and that leaves a lot of room for varying taste. I use it mostly for my own recipes but have found some good ones on there.

It also has some great features such as a leftover feature where you can enter up to three ingredients and it will search for a recipe that uses those ingredients.

Check it out!

caddis, I think I simply wanted to retain more moisture in the final product and was attracted to the carrot fiber as it indicates that it doesn’t change the taste of the final product. Since I wanted to add a fair amount, I decided it would be a good thing to try.

It has worked out well and I really like the finished product. I also use this recipe in hot dogs, but, I am looking for a different way to cook them as the last batch was overcooked and ended up as snack sticks (and very good ones at that). Thinking of trying a water bath for the hot dogs instead of oven or smoker. May or may not work but we will see!

No problem Lost River Jones. It was pretty easy and most was copy/paste from my recipe software. I like it because I can put in recipes by the pound and resize for the amount of meat I have or any other recipe I want to change the finished outcome on and it is only $20/year

Sorry guy’s, had to make one correction. The water is 4 fl oz instead of 2.5. I changed it on the last batch and forgot to include the change above.

Thanks to all for the comments.

Jonathon, I will allow those to sit for at least 30 days and maybe longer if I can bring myself to wait that long. I processed these in a water bath canner so they are sealed good for storage even though the vinegar content should be high enough to keep them safe.

Snake River Smokers, I use the following:

1 1/2 Cups White Vinegar
1 Cup Water
1/2 Teaspoon Trinidad Scorpion Pepper Flakes
1 Teaspoon Minced Garlic
1 Tablespoon Salt
Mix water and vinegar. Bring to a boil and boil for 5 minutes.

Put snack sticks in the jar standing on end and add the garlic, peppers and salt. Pour boiling water over the sticks to cover. Put on lid and ring and allow too cool or process in boiling water bath for 20 minutes.

If not processed in boiling water bath, keep refrigerated.

As far as the bologna recipe goes, I use the Waltons Bologna unit SKU: 4550330002 (not the Hot Dog and Bologna seasoning). I used this for all of the items in this post as I really like the flavor it produces, I just add a few items to make it unique to the product (cheese, jalapeño or other spice). I also add carrot fiber and extra water as I like my bologna moist. Recipe is below:
.7pounds Venison Ground
3 pounds Boneless skinless Chicken thighs Ground
26 grams Bologna Unit seasoning
10lb Capacity Bologna Casing
1.13 grams Sure Cure
6.8 grams Sure Gel
24 grams Sodium Erythorbate
2.5 ounces Ice Water
4 grams Carrot Fiber

MEAT MIXING
Place lean meat in the mixer. While mixing add Bologna seasoning, Sure Cure, Sure Gel, Carrot Fiber, Sodium Erythorbate and Ice Cold Water. Mix for 10 minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.

SAUSAGE STUFFING

Stuff your meat into casings that have been soaked for at least an half hour in water that is 80 - 100° so the casings are pliable. Fibrous casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end.

Can also be stuffed into cellulose casings for skinless snack sticks.
NOTE

THERMAL PROCESSING & SMOKING

To smoke, start them out at 150 for 3 hours, then 165 for 1 hour and finally at 180 until the internal temperature reaches 165°.

COOLING

Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.

THERE ARE MANY VARIATIONS TO THIS BUT THIS WORKS FOR MY GREEN MOUNTAIN GRILL OR IN MY OVEN WHICH DO NOT GO TO THE LOW HEAT SETTINGS OF A SMOKER

YooperDog, hoping all turns out well with your endeavors. I feel confident something quite tasty will happen!

Hello all,

This past weekend, I made 2 chubs of venison bologna and sliced it for sandwiches, 4 rolls for snacking and about 60 skinless snack sticks that I pickled and canned with red pepper flakes and garlic

I used Waltons Bologna Unit seasoning and this stuff is really good. I add extra water and also add some carrot fiber to help it stay moist and it turns out the best I have done thus far.

I attached some pics of the pickled hot bologna and the lunchmeat.

I do the same as many others in that I grind, season and grind again before stuffing into meat bags. I think it is common knowledge that ground beef becomes tough the more it is worked due to (I assume protein extraction) so I figure the less I handle the sausage, the better. This method works well for me and gives a moist, less solid bite when cooked.

Good info all. I will try it one day provided the deer co-operate!

Good afternoon all,

What cure would be recommended for making chipped deer and what curing process should be used? I do not see anything listed for that purpose in the cures list.

Wanting to try something new. We love chipped deer but have had it all made for us previously.

Understood and I accept that. Its just not possible at this point for me to order in those quantities and forces me to go elsewhere to purchase when I would rather purchase from you guys.

Same applies to the seasonings. It would be great to be able to purchase sample packs for maybe one pound of meat. Not so much for the additives as they are not really unique to a flavor, but, seasonings are a different story. It just sucks paying $20 bucks for a seasoning only to find out you don’t care for the taste. I guess I am just cheap!

Again, I understand the dilemma you guys have when deciding what to stock.

I do not have pics right now but I should be able to post some the next time I fix them.

While I am on here, why is it that the only way that you guys have most sizes of cellulose casings is in a full caddy costing hundreds of dollars? I would not use that many in 10 years as I only process for myself mostly.

Good evening all,

I made some of the Buffalo Wing Brats a while back and was less than delighted with the results. IT seemed they had a little heat, and so so flavor.

I decided to try to improve the taste so I injected them with Buffalo Wing sauce and then, rolled them in Cosmos Buffalo Wing Dust. If you like Buffalo Wings and don’t mind heat, you need to try this. They are amazing and are a 100% improvement over just the dry seasoning used in the brats when making them.

I am curious if anyone has ever tried High Temp Blue Cheese in a brat and what the results were. That strong flavor may overwhelm anything else but I figure that would depend on the amount used.

I have two oven thermometers arriving tomorrow and will do a thorough check on the grill to determine how the temp is and where are the hotspots. The grill is only a couple months old but I realize the possibilities of temp variations.

Hopefully, those thermostats will be helpful. I also want to test my oven temps in the kitchen to see where that is at.

Thanks for the input.

Thats my thought also but I do notice one difference in temps. Keep in mind that this is CURED and smoked so it is a slow process. I have done them with out curing and it did not take near as long but this still felt like a lot.

According to the procedure from Waltons, it lists the temps/times below:

THERMAL PROCESSING & SMOKING

Stage 1 - 125° F for 1 hour with smoker vents open
Stage 2 - 145° F for 2 hours and begin smoking
Stage 3 - 200° F until internal meat temp of 165°

My GMG will only go down to 150 so I started there for 3 hours and then moved to 200 and then to 225 to try to get it done.

Well, the turkey finished up but it was late so we didn’t get to try it last night. Will give it a try tonight though.

One question though, given the recommended thermal processing time that Waltons supplies in Meatgistics, how long should it take to smoke a turkey breast? That thing was in there for 10 1/2 hours to reach 65 which is fine, but, I am just curious about temp accuracy on my GMG as many items have taken longer than I though they should. Maybe I am just impatient as I am still in the learning stages of this experiment we call smoking meat!