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Thanks for the reply!
I sliced open one of the sausages today. I used Walton’s h seasoning, carrot binder, sure cure, and encapsulated citric acid. I could tell there was more fat than I wanted. But it didn’t leave a wax feeling in my mouth. So I should of cut back on the fat and pulled them from the smoker sooner.
I’ve had some beef sticks that taste like I’m eating a candle.
My summer sausage wasn’t terrible. I’ll be able to eat what I made. And I have some adjustments to make for the next try.
I was more worried about the 4 pounds 14 ounces of meat with only cure and citric acid for 4 pounds. I wanted to be sure it was still safe to eat.
I do have a stick burner but it was getting late last night and I was exhausted. So the pellet grill was my decision.
The extra 14 ounces might be the weight of the seasoning and any extra liquid you used to get a good protein extraction. If you used enough cure for the 4 pounds of meat then you should be fine.