Subcategories

• How To Make.... Meat Recipes

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  So I’ve done at least 300lbs of bacon with the dry rub. 2 things I got from your post. 1 if the meat is thin 1 1/2 inches or less you only need to cure about 3-4 days. When you rinse let them sit in the water for 20 minutes rinse and repeat. I do mine 4 times that way. Then in the fridge uncovered for a day to dry out. When smoking, you don’t have to give smoke the whole time. I only run smoke for about 2-3 hours the rest of the time is just heating to temp. Also if you have a water pan that helps get it up to temp better. I’m just using a masterbuilt 30 inch.
• Recipes

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

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  mikemikemike I believe it. I know I swear by my pressure cooker. If it can get to pressure it should do wonders. I’ll be getting mine this weekend.
• Meat Hacks

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat

  Food Preparation & Cleaning

  Meat Grinding and Mixing

  Sausage Stuffing

  Smoking & Grilling

  Food Packaging

  Equipment

  Maintenance

  Tips & Tricks
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  TIMFOWLER7184 Just having a good time, no worries! I’ve been out of office for a while so I was just running through all the posts I missed. The only thing I’d point out is that Encapsulated Citric Acid should only be used when making a cured sausage and if you are making cured sausage then Sure Gel is a better binder. Carrot fiber helps as it will allow your product to retain more moisture but it doesn’t aid you in protein extraction like the sure gel would.
• Seasonings

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives

  Spices

  About Excalibur

  Sauces
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  Nick Magoulianos It really is an awesome seasoning, I just don’t know how it would be in a snack stick, I’d say that yes there are probably better options out there!
• Will It BBQ?

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  Will it BBQ? Hi-Temp Cheese! In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Hi-Temp Cheese and letting you know if it will BBQ or not! Prep Time 5 Minutes Cook Time 30 Minutes Ingredients Hi-Temp Cheese Any Desired Seasonings Utensils Needed Smoker Flip Professional Smoke Box Aluminum Cooking Trays Instructions While this cheese will hold its form through smoking temperatures we still recommend you cold smoke it to minimize any malformation of the cubes. Place your cheese in aluminum cooking trays or foil pans and poke holes in the bottom of a foil pan or other container to allow the smoke more access to the cheese. Get your smoke box loaded with whatever wood chips you want to use, we used pecan and get them lit. Place the smokebox on the lowest shelf and the cheese on the highest. This will keep the cheese away from the heat source and the smoke will pass through the cheese on its way out the top vent. Close both vents most of the way allowing just enough air to keep the flames going. How long you leave it in there is really up to you, we smoked ours for 30 minutes but if you are looking for a heavier smoke then you can leave it in longer, or shorter if you want less of a smoke flavor. So, Will it BBQ? Cheese makes everything better and smoke makes everything better so it stands to reason that they will all be better once smoked, right?! Not so fast, while the Cheddar, Mozzarela, and Hot Pepper all benefited greatly from 30 minutes with some Pecan smoke, the Swiss and the Ghost Pepper did not! The swiss picked up a taste that I did not care for and the Ghost Pepper was just too strong to notice any changes, it was just HOT! Shop Walton’s for Hi-Temp Cheese PK 100 Pro Smoker Smokehouse Hi Temp Cheese
• Gamebird Gourmet

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  Y

  Jonathon looks like pheasant schnitzel to me.
• Recipe for Disaster

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  Peanut butter and Jelly and Hot Dog! In this segment we take big swings at recipes that could either be amazing or disgusting! Today we are taking a classic and putting a new spin on it, get ready for Peanutter, Jelly and Hotdog! Prep Time 0 Minutes Cook Time 10 Minutes Ingredients Hot Dogs Hotdog Buns Peanut Butter Jelly Nutrition Information for Hot Dog, Bun and on serving of Peanut Butter and Jelly 480 calories 39 grams fat 16 grams protein 25 grams carbohydrate 1 Hot Dog and Bun with PEanut Butter and Jelly Utensils Needed Meat Grinder (if you are making hotdogs yourself) Sausage Stuffer (if you are making hotdogs yourself) Grill/Smoker or Oven Instructions Follow instructions for How to make Hotdogs(https://meatgistics.waltonsinc.com/topic/180/how-to-make-homemade-hot-dogs-recipe). Grill hotdogs until they reach the desired level of doneness. Some heat from the hotdog will slightly melt the Peanut Butter and Jelly. Spread the desired amount of Peanut Butter and Jelly on either side of the bun. Disaster rating: If you watch the video you can see it on my face (and the words I was saying!) that this was going to be a huge disaster in my mind. It is the exact and complete opposite! The sweetness of the jelly and the creaminess of the peanut butter makes the hot dog even better. I’m really crazily surprised by this and Patrick agreed with me. I recommend everyone tries this at least once in your life! Watch WaltonsTV: Recipe for Disaster: PB, J & Hotdog Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Collagen Casings Shop waltonsinc.com for Natural Casings Shop waltonsinc.com for Sausage Stuffers