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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  Austin Thank you.

• Recipes

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

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  Jonathon thanks I’ll give it a try.

• 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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  Topics
  123
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  Top 5 Meat Hacks: Cured Sausage Top 5 Meat Hacks: Cured Sausage

  Keep Your Meat Cold No Stomper on Second Grind Let the Mixer do the Work Put Sponges in Smoker Finish Thermal Process in Sous Vide

  00:00 Intro
  00:31 Hack #1: Keep Your Meat Cold
  01:20 Hack #2: No Stomper on the Second Grind
  02:45 Hack #3: Let the Mixer do the Work
  04:00 Hack #4: Put Sponges in the Smoker
  04:45 Hack #5: Finish Thermal Process in Sous Vide
  05:25 Conclusion

  We dive into the top 5 meat hacks that help us when making cured sausage. From the basics of keeping meat extremely cold during processing to adding automotive sponges to your smoker Walton’s and Meatgisitcs do the hard work for you. Follow these hacks and feel free to share a few of your own! We promise once you do it this way, you’ll never go back to your old process. Enjoy!

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  Shop waltonsinc.com for Waltons 50 lb Meat Mixer Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse Shop waltonsinc.com for Walton’s Chamber Vac Sealer Shop waltonsinc.com for Walton’s 6x10 Vac Bags Watch WaltonsTV Top 5 Meat Hacks: Cured Sausage. < div>
• 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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  processhead Thanks Paul.

• Will It BBQ?

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

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  Topics
  115
  Posts

  

  blackbetty61 It is an interesting idea, we used cheese puffs a while ago in the Nacho Cheese Flavored Jerky/Snack Stick Seasoning and it was good but messed with the texture too much. I will add cheese-its to the list of Will It BBQ
  Dr_Pain Pre-Thanks sale comes out next Monday, it wont be in that one BUT look to the THanksBlackMonday Sale. THAT should be a big one for Walton’s branded equipment.

• 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.