Meatgistics Podcast
About Walton's
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  • KavonK

    tompayne 1st time using this blend. I used 60/40 venison/ porkbutts. It was good before freezing. I have used Hi mountain seasonings and had similar results. Obviously there is some difference between fresh and after being frozen, but mine is bad. ( not freezer damaged either) I was told by a local to use encapsulated acid in my sausage, but don’t see any reason that would help. Will try next yr.! Thanks for responding.

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  • Departing ContestantD

    processhead I can’t remember where I came across “the bitter potion” but it was many years ago when I was much longer and had hair; but my lovely wife commented that it looked a lot like my younger self so I have kept it all these years…358

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  • D

    George Johnson
    Welcome to the community! Ask all the questions you need to.

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  • D

    Departing Contestant
    Maybe? Have to ask during the live stream.

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  • Cindy Bushar 0C

    image.jpg I used H seasoning and 1/4c jalapeños (Rehydrated). And cheese. It turned out perfectly.

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  • T

    Boy that’s a stumper!! I’ve been making my own summer sausage for 40+ years and can’t remember that ever happening. Tried some blends that I never made again but never had any go “flat” like you are describing. When you make your next batch try a different seasoning blend just to see. Or get several seasoning blends that sound good to you and yes, it’s a pain in the ____ but make a small trial batch of say 5 lbs. with each one. Including the H from Walton’s you mentioned. Have you used the Walton’s H before with no problem?? When I experiment with a blend I haven’t used before I only make 5 lbs., whether it’s summer or sticks or cooking sausage etc. That way if you don’t like it you only have 5 lbs. to get rid of, way better than making 25 lbs. of something you haven’t used before and finding out it’s garbage!! Over the years I bet I’ve tried more than 30-40 different seasoning blends in different products and some were really good, some pretty decent and a small handful of never again. But not to get off subject here I have no other plausible explanation of why your stuff went “flat” in the freezer!! Wish I had a more definitive solution for you!!

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