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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  wdaly I am very sorry, Andrew did not write the time it took in his digital journal & I did not hand write it min my journal either. I know it takes a while for us. Maybe I need to start taking better notes of that. On the other hand, it can change as far as times go I have found due to humidity, external temperatures, etc. even if you are able to maintain a perfect internal temperature (which we have not been able to, at least not without a lot of sporting activity). How long have you been running it so far?

• Recipes

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

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  calldoctoday I 2nd that motion.

• 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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  Bobby 2 If you are wanting some tang without that level but still want cure acceleration is you can use Smooth Acid for a lesser tang, or Sodium Erythorbate which will impart no tang but still accelerate the cure.

• Seasonings

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

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  processhead good info. Thanks

• Will It BBQ?

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

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  Will it BBQ? Beaver Tail Will it BBQ? Eel

  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 Beaver Tail and letting you know if it will BBQ or not!

  Grilled

  Until It is 165°F internally

  Seasonings

  More like a snake or fish? The guy’s taste test eel for you and we find out! Marinated overnight in Argentinian-style marinade, sprinkled with St Louis BBQ seasoning, and finally glazed with captain Rodney’s. But, Will it BBQ?

  So, Will it BBQ?

  Yes, the guys don’t mind the fishy-type flavor of eel. Marinading, prepping the eel, and grilling/smoking shouldn’t be too much of a task. While the flavor is there, Austin did stop eating because the worst-case scenario with eel isn’t pretty.

  Tips for the Brave

  Use a paper towel for pulling off the skin. Just like ribs! Don’t be afraid to practice different filet techniques. Remember, let the knife do the work.

  Shop Walton’s Pre-Thanksgiving Sale Shop Walton’s for Excalibur Seasoning Shakers
• Gamebird Gourmet

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

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  Nice tutorial. I liked how you instructed to quickly get to 160 to kill pathogens, and THEN dry, instead of the much riskier “just dry in dehydrator for a long time”.

  I’d love to see you go into a bit more and better detail on how to get salt right, what range is normal and most folks like, etc.
  The big challenge to making good jerky, getting salt/seasoning correct, was kinda glossed over though.
  A big issue with jerky is getting the amount of seasoning and salt correct, after drying and the salt concentration that causes. This depends on the amount of seasoning per kg meat used, the amount of water used to create various brine strength, and the amount of salt uptake… which depends on length of marinade, and brine strength. You used a vacuum tumbler which also changes marinade time a lot vs most home makers.

  I’d like to see some discussion and numbers for what % salt needs to be in the meat for good taste, and how to get that amount correct using equilibrium brine as the marinade. You mentioned “use as little water as you can because you’ll have to dry it back out”, but if one guy uses a half cup of water and another guy uses 2 cups, that changes the brine strength and maybe salt uptake by 400% ! Depending on how long the marinade is, you could end up with 1000% difference in final saltiness, both guys starting with same total amount of spice mix.
  With jerky thickness, you can reach equilibrium just overnight, and drying back out is likewise quick, so there is no reason not to exactly control the final salt with a few calculations. Your vids are great, but I’d love to see you take it just a little bit further toward the calculations needed to ensure professional consistency.
  Thanks for all you do and all the great content!

• Recipe for Disaster

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

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  calldoctoday About the only thing I like peanut butter in is cookies, other than that no thanks.