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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  craigrice Not yet no. Things are stacking up but that is going to be a Meatgistics University Cured Whole Muscle Meats video.
• Recipes

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

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  Jonathon You should try pressure cooked + deep fryed wings. Its my go to way to make the most tender, moist, and crispy wings. I do 15 min, then 10 min natural release, then 3-4 min deep fry at 375F. The meat just pulls from the bones. If you take the extra step, you can slide on bone out of the wingettes before frying, which makes its easy to just pull the meat clean off with your lips.
• 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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  Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. Handy Universal Cure Calculator Weight of Meat in Grams… 451 grams Cure #1 % Nitrite… 6.25 % Salt % Desired… 2 % Sugar % Desired… 1 % Parts Per Million (PPM) Nitrite… 156 Cure #1 Needed… 1.13 grams Salt Needed… 7.96 grams Sugar Needed… 4.51 grams Total 464.6 grams
• 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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  Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.
• 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