processhead We need a side by side …wel by side where we do hotdogs 3 ways, with natural, collagen and no casing. I have not made a skinless sausage in a while but I don’t remember a rubbery texture to it. Maybe I just don’t remember it well enough. While I agree that pallet appeal is vital I just don’t remember the skinless as a negative, will revisit when I have had some again!

calldoctoday I 2nd that motion.

Jonathon how long and what temp do you air fry the chicken thighs?

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!

We wouldn’t expect anything less.😊

HerbcoFood said in Sous Vide Chicken Wings:

Dr_Pain With fried chicken which I really don’t make too often as it is. Ill fry until I am happy with the color of the breading then throw it in the oven on a cooling rack and finish cooking the meat like that. Less frying time, the breading stays a wonderful color and nice and crispy.

I will have to try that… I’ve tried panko, cornstarch, corn meal and still not happy

Dr_Pain I am going to try both new methods for me, sometime soon too.

My favorite way to hammer down pheasant.

Jonathon cover’s all the food groups and the FDA food pyramid.

aaronreste If you are making a fresh sausage like a brat then no, not really. It is not formulated for that, so amount of seasoning per lb of meat might take some trial and error. Now, if you were making a cured sausage like a snack stick/summer sausage then you might need to calculate salt content into your figures more, as salt plays a key roll in protein extraction. But, for a fresh brat that shouldn’t be an issue. Let us know how that goes, Cyclops is my favorite thing to use on Tri-Tips. Everything else gets Pa’s Black Bull!

I like this new segment - well done

Tender Jerky Using Home Equipment Tender Jerky at home

Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Slicing Jerky Tender Jerky Tender Jerky What Is Tender Jerky?

Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule, but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home, but in that video, we used a vacuum tumbler, and as Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one.

Meat Block

Eye of the Round split into 3 - 3 lb batches.
Walton’s Bold Jerky Seasoning
18% of meat’s weight in brown sugar
20% of meat’s weight in water

Additives

Walton’s Bold Jerky Seasoning 1
Sure Cure

Process

With a Walton’s Slicer, cut your meat into slices between 1/8 and 1/4 inch thick. Weigh out the seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat in water. This is where we split off into 3 different processes:

Marinating - In this, we took a foil pan and poured in the solution, then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours.

Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong, but since we were using a chamber-less machine, we could not pull a total vac. We then let this sit in the refrigerator for 48 hours.

Vac Sealing and Massaging - We did the exact same thing as above, but then I massaged the meat through the bag every few hours. It sat in the refrigerator for 48 hours, and we massaged it about 12 times during that period.

Pickup Percentage

This is going to be where this battle will really be won or lost. The more of the solution that we can pick up, the more tender our jerky is going to be. When we just marinated the meat in the solution, we started out with 3 lb of meat, and after 48 hours, we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing, and there is a lot going on here that caused this2. When we vac-sealed it and let it sit for 48 hours, we started at 3.2 lb, and we ended up at 3.7 lb, so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35, so we got 36% pick up, which is by far the best.

Thermal Processing & Smoking

Stage 1 - 20 Minutes at 110° (dampers wide open)
Stage 2 - 30 Minutes at 135° (begin adding smoke)
Stage 3 - 10 Minutes at 140° (dampers wide open again for drying)
Stage 4 - 30 Minutes at 150°
Stage 5 - 175° until internal temperature is 160°

Advanced Thermal Processing & Smoking

Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH)
Stage 2 - 30 Minutes Dry at 135° 0 (RH)
Stage 3 - 10 Minutes Dry at 140° 0 (RH)
Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH
Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH
Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160°

Finished Weight

On the batch that we marinated, we had a 44% loss during the cooking process; on the batch where we vac sealed it, we lost 41%, and on the batch that we massaged, we only had a 37% loss. Now, when doing a normal jerky, you generally expect to see around 50% loss, so all of the numbers were fairly good.

Tenderness

Marinating - This was very similar to normal homemade jerky, with just a little extra sweetness and almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect.

Vac Sealing - Slight improvement in tenderness, though still more similar to regular homemade jerky than to the tender jerky you buy from commercial processors.

Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully, and since it had such a high sugar content, the water was bound up and didn’t easily evaporate.

Cooling

There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing.

Wrap up

Of these 3 methods, Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment, but if you have the ability, I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky.

Foot Notes

1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text)
2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower, which means that it is not in a state where it is going to try to absorb water. (Return to text)

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@Fat-Bob Interesting idea! My initial thought is thst it cold work but I tend to be an optimist at these things so who knows, sounds like it will need to be tried! PatrickB add this one to the board!

4 Cheese Pizza Brat Pizza Brat (4 Cheese!)

Learn how to make 4 Cheese Pizza Brat with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Melt Cheese Flatten Out Chop Cheese Grill Brats Meat Block

10 lb of Untrimmed Pork Butts (any protein w/ about 20% fat will do)
Supreme Pizza Bratwurst Seasoning 7.2 oz for 10 lb batch
Mozzarella High Temp Cheese
Cheddar High Temp Cheese
Hot Pepper High Temp Cheese
Ghost Pepper High Temp Cheese

Why Use 4 Kinds of Cheese?

We are using the Supreme Pizza Bratwurst Seasoning for our first test of using 4 kinds of cheese in a single product. We chose to go with Mozzarella (obviously), Cheddar, Hot Pepper, and Ghost Pepper Cheese for the added flavor and heat. We generally like to recommend 1 lb of cheese per 10 lb of meat, but since this product is specifically about getting a strong cheese flavor, we upped that and went with a little over 1.25 lb of cheese for a 10 lb meat block.

Melt Cheeses, Chop & Cool

The High Temp Cheeses come pre-cubed, so we could have just mixed them, but we wanted to find a way to make sure every bite had all 4 kinds of cheese in it or come as close to it as is reasonably possible. So, we decided to try melting the High-Temp Cheese, which is exactly what it is designed not to do! We laid everything in a pan and turned our stove on to about 3/4th the way to the max, stirring it the entire time. Eventually, the cheese started to melt, and we just kept stirring, making sure we weren’t letting it burn. Once we had the level of melting we felt that we needed, we transferred the cheese to a pan that we had lined with some Freezer Paper and then put that in the freezer to cool and solidify. Once everything had cooled down, we chopped it up into small enough pieces to stuff into our sausage.

The Brat Grind your meat twice, through a 3/8" plate first and then through a 3/16th" plate the second time. Pork is what we used, but you can use beef or another protein; just make sure you are around 80/20 Lean to Fat. We measured out the correct amount of seasoning and mixed that in with the water before adding that to the meat because we wanted to make sure we got even dispersal without getting the meat to the point where we were extracting proteins. This is a fresh sausage, so we do NOT want protein extraction here. Mix & Stuff Normally

When you add your seasoning to the meat, you should add the cheese at the same time; this will make sure that you get even dispersal throughout the sausage. Just mix until all the water and seasoning are mixed into the meat, and the cheese looks like it is somewhat even throughout. Then, stuff into casings, for this we used 30mm Fresh Collagen, but you could absolutely use Tubed or Regular Hog Casings. Link these into whatever size you want; natural casings will hold closed better than collagen casings.

Cook on the Grill

Just cook on Medium-High until the internal temp is 160° and enjoy!

Extra Notes

We added some Pizza Sauce (store-bought as we didn’t have time to make one) and served them on a bun to make it more like Pizza; we absolutely recommend you do this!

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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.

Austin Patrick (our video editor) brought this up and we will get the Apron in the videos!

PapaSop This is all I going to do with Ham anymore. Seriously, maybe try some different versions of the glaze but this was amazingly tasty. Plus, the leftover ham is awesome in omelets!

Tex_77 looks awesome!

Jonathon I will put some on my next order just to try

BBQ Deer Rump Roast BBQ Deer Rump Roast

Learn how to make BBQ Deer Rump Roast with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Marinade Season Meat Slice Rump Roast Don’t Waste Anything!

Everyone loves the back strap of their venison, it is generally regarded as the choicest cut form a deer, sadly a lot of people take these and have everything else ground or made into jerky. The rump roast is often taken and then put in a slow cooker or stews. Recently we’ve been playing around with ways to take a venison rump roast and come away with a nice piece of BBQ meat and we think we’ve got it, make sure you have a smoking shelf to keep the roast further away from the heat source than usual.

Marinade & Season

First, you are going to want to choose a marinade and while it doesn’t necessarily have to have phosphates as an ingredient it will help. Phosphates increase the pH of the meat which increases its water holding capacity by creating more negative charges for the water to hook up to. Marinade your roast overnight, this will allow the seasoning to penetrate and season the meat and it will also help bleed the roast a little.

Now rub the outside with your favorite seasonings. We are using a combination of JP’s Custom Blend BBQ and their Custom Beef. Coat all of it nice and thick. Now, get your smoker or grill up to 200°, place you smoke shelf in there with your roast on top and to make clean up easier place a foil pan underneath to catch anything that drops off.

Smoke Schedule

Let it smoke for a few hours, our final goal here is to get to 145° but we want to know when it reaches around 130° because at this point we are going to slather it in Captain Rodney’s Boucan Pepper Glaze. We upped our temp to 225° for the last 45 minutes or so to speed the cook and to help cook the glaze a little more.

Now once it has reached 145° we want to pull it off the smoker and let it sit for 5 minutes before cutting into it. This allows all the juice to be redistributed through the meat if you cut in too soon it all your juice will come pouring out and you will have a nice juicy cutting board and dryer meat.

This is simply phenomenal, the Pa’s black bull makes every cut of meat better and it seems to work particularly well with venison for whatever reason. The combination of JP’s Custom BBQ and Custom Beef is delicious and the Boucan Pepper Glaze ties everything together perfectly. So, if you are doing something boring like a crockpot with your venison roast rubs, stop that immediately and start doing this! It takes a few hours but it is absolutely worth it!

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Jonathon Sure thing! I do need to get active with Instagram as I plan out a blog. I’ll start on that tomorrow!

My ‘diet’ lunch includes a few cucumber slices with avocado dip, pepperoncini, home smoked Colby Jack, salami and chorizo almonds.

FE00D766-5095-4F20-8785-4E99A9FFF906.jpeg

Here is my version of recipe:

(for using up leftover uncooked vegetables)

1 Kg. mince meat

Two 450g cans of tomatoes

1 or 2 cans of thick tomato soup

2 large onions (chopped)

Leftover uncooked vegetables. Only use vegetables which are mould free.

Any vegetables which children don’t like e.g. spinach. Put the last two items through a food processor. Put it all in a heavy (large) saucepan, bring to the boil and simmer for about 1 hour.

Optional: Put in half a cup of red wine if desired for more flavour. Serve over spaghetti or noodles. (Potatoes are not a suitable vegetable for use in this recipe).

From my housekeeping hints webpage

Other useful information:

The powerful intercession of the Holy Souls in Purgatory for their benefactors and ways to help them

http://missionbell.homestead.com/Afavourgrantedbytheholysouls.html

The web page has accounts of the intercession of The Holy Souls in Purgatory, for their benefactors in cases of illness, addictions, cars that won’t start, infertility problems, protection in accidents, conversion, chronic insomnia, their help for people who are experiencing major trouble with city councils, success with projects, employment, real estate, television sets that don’t work properly, finding lost property and trouble with relations, etc. and prayers and ideas on how to help The Holy Souls in Purgatory.

Novena to St Philomena the Wonder Worker for the healing of autism

http://missionbell.homestead.com/novenaforautisticchildren.html

Each person (who has autism or an autism related condition) whose name is sent to be included in this novena will be prayed for regularly by a priest chaplain of Lourdes, France at the grotto. Only the first name of the person is needed for the purpose of this novena. Everyone is invited to send names: parents, grandparents, teachers, doctors, aunties, therapists etc.

The novena is held twice every month from: the 1st to the 9th of the Month and from the 10th to the 18th of the month.

(My oldest child received a big healing from autism through prayer).

Jonathon I like the bone marrow idea. I usually use beef short ribs and the fat cap for it mixed with Chuck. Cut all the pieces about the same size, pre-blend, and partially freeze before grinding. I double grind the burger. First pass through a 10mm plate, second pass through a 5 mm plate. This is kind of course, but I like them that way. I mix in Excalibur Better burger, 1/2 teaspoon of dark brown sugar per pound, salt , pepper, garlic and 1/2 oz water per pound of meat. I gently fold the ground meat together by hand. Do not over mix.
I use a #8 scoop and my Patty press with plastic burger sheets. Then freeze them before I grill them. The sugar holds onto the moisture and rapidly chars/sears the lock in the flavors. This blend work especially well with wild game.

Big John's Pizza Dough Recipe How to Make Pizza Dough - Big John's Pizza Dough Recipe

Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

During one of our recent live streams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it, so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

So his recipe called for 4 cups of King Arthur all-purpose flour, but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt, and 1/4 cup of olive oil.

Steps for Dough

Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in, and then transfer to a clean oiled bowl, cover with some plastic wrap, and let it sit for an hour. Then put it in the fridge overnight.

Then the next day, make another batch and mix them together; this was a tip from him that really seems to work out well! Then you can split them into batches, and you can freeze them for up to 3 months, but just know that he says the longer you leave them in the freezer, they will not be as good!

Cooking Directions

Now, we are using a pizza stone, so we are warming it up for an hour at 500°. I like to form the dough into a circle. Now I am not perfect at this, so it is more of a circle-like shape than a true circle, and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks; it is very good on pizza. We have cut our pepperoni pretty thin, and we will put a good amount of that on top of the cheese.

Then lower the temp to 400°, put your pizza in there, and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

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Excalibur Shakers Garlic Romano Wing Shake Spice Pepperoni Unit Pepperoni Seasoning

Jonathon sounds great, I’m going to try the recipe this week

Joe Hell Oh those look amazing!

sstory Do you want to post that recipe or a link to it?

Jonathon thanks so much!!! I like my homemade bacon although it’s a tad salty, so I may also try your injection cure method. We are all carnivores here #meatheals and we love our meats! so glad I found your website!

Sun-dried Tomato Basil Bread

Learn about Baking Sun-dried Tomato Basil Bread with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Recipe

Sundried Tomato Basil Bread
With a breadmaker add these ingredients in this order:

1.5 Cups of lukewarm water 3 Tablespoons of room temperature unsalted butter cut into 1/2" pieces. 3 Tablespoons of Sugar or Honey 1.5 Teaspoons of Salt (we skipped this step as the seasoning will have enough salt) 3.5 Cups of Bread flour 1 Full shaker of Sun-dried Tomato Basil Wing Shake 1/4 Cup of Nonfat Dry Milk 2 Teaspoons Yeast, active dry, instant or bread machine

We selected the long cycle for this and it took about 4 hours for the bread to be done. We were not planning on doing a video or a post on this but it was just too good not to share!

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Stuffed Chicken Breast Stuffed Chicken Breast

Learn how to make Broccoli and Cheese Stuffed Chicken Breast.

Breaded Stuffed Chicken Prep Time

30 Minutes

Cook Time

15 Minutes

Breaded Stuffed Chicken Ingredients

4 oz Chicken Breast
1/4 Cup Broccoli
1/4 Cup Mozzarella Cheese
2 Teaspoons Parmesan Cheese
Excaliburs Garlic Romano Seasoning
Farmers Market Panko Bread Crumbs
1/2 Lemon
Cooking Wine
Non Stick Spray

Nutrition Information 262 Calories, 9 grams fat, 32 grams protein, 9 grams carbohydrate Utensils Needed

Tenderizing Mallet
Sauteing Pan

Ready to Eat Instructions Chop your broccoli into very small pieces and saute it with olive oil and garlic for a few minutes. Once it is done sauteing add parmesan cheese to the pan and allow it to slightly melt with the broccoli, you can add some Garlic Romano Wing Shake at this point. Remove it from the heat source, let it cool and then place in a bowl with the mozzarella cheese and set aside. This will be our stuffing.

In a separate bowl mix the juice of one lemon with 1/4 cup of white wine, in a bowl right next to that pour some of your Panko Bread Crumbs and set both bowls aside.

Slice your chicken breast in half lengthwise and then pound it with a mallet until it is thin enough to be rolled. Take your Broccoli and cheese mix and place it in the middle of the flattened chicken breast. Grab the chicken breast from one end and begin to roll it up, keeping as much of the broccoli and cheese inside as possible.

Dip the rolled up chicken breast into the lemon and wine mix and then into the breadcrumbs making sure you are coating all sides. Place on a baking sheet that has been sprayed with a non-stick spray.

Process

Pre-Heat Oven to 450°F and bake chicken until internal temperature reaches 165°, about 10-15 minutes. If desired, remove chicken at 160° sprinkle more Mozzarella on top and allow it to melt while chicken cooks to 165°. Remove from oven and serve hot!

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Dr. Pepper Ribs Dr. Pepper Saint Louis Ribs Recipe

Learn how to make Dr. Pepper Saint Louis Style Ribs with Walton's TV and Meatgistics, watch the video, read the post and let us know if you have any questions.

Prep Time

10 Minutes

Cook Time

6 Hour

Ingredients

Spare Ribs
2 liter of Dr Pepper
Cajun Seasoning
Ultimate Chili Seasoning

Utensils Needed

Crock Pot or Slow Cooker

Instructions The night before you put them in a slow cooker, you want to rub them with whatever seasoning you are using, wrap them in plastic wrap or foil, and let them sit in the cooler or refrigerator. This will help the meat pick up as much of the seasoning as possible before we cook them in Dr. Pepper.

Since what we are doing is already a little weird, I decided to choose some seasonings you wouldn’t normally associate with ribs. I was having a hard time deciding what seasonings to use until I remembered I had to cut the ribs in half to get them in a crockpot anyway, so that made it a little easier. I wanted one that had a few different types of pepper in it, so I chose the Cajun Seasoning. While I was trying to figure out the second one, I was smelling some seasonings without looking at what was on the label, and I decided to use our Ultimate Chili Seasoning. On the second half, I have no idea how this is going to be on ribs, but we are about to find out!

Process

Unwrap your ribs and place them in the slow cooker, and then cover with the Dr Pepper. Cook for 6 hours or until the internal temperature is 190-200°. Cooking it to that temperature will allow the collagen and fat to render, and it will give you a rib that should be fall off the bone tender.

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Pumpkin Pie Brat with Cream Cheese Pumpkin Bratwurst with Cheesecake

See what happens when we inject cheesecake into a cooked Pumpkin Bratwurst! Watch the video, read the post and let us know if you have any questions.

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

Cheesecake
Pumpkin Bratwurst

Utensils Needed

1 oz Marinade Injector

Instructions

We already had the pumpkin bratwurst made, they were in our freezer so all we had to do was defrost them and cook them. If you want to make some pumpkin bratwurst follow the instructions the video below:

How To Make Homemade Sausage & Brats Video

Process

Cook your Bratwursts until they are done. Remove the crust from the cream cheese and whip it until it is creamy. We found that the easiest way to load the syringe was by removing the plunger and filling it from the back. Then simply stick the needle down the middle of the bratwurst and depress the plunger as you slowly pull the injector out. Some of the cheesecake will get through the meat but should be caught by the casing.

Eat it with or without a bun, I enjoyed it more without a bun!

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Dessert Turkey Dessert Turkey

Learn how to make a delicious Dessert Turkey that will really impress your guests. After eating it though I don't think you would have any problem serving this as your main Turkey at a holiday meal!

Prep Time

30 Minutes

Cook Time

6.5 Hours

Turkey Stuffing Ingredients

15 lb Turkey
1 1/2 tablespoons butter
5 Granny Smith Apple
Bread Crumbs
Cinnamon Toast Shake
Soluble Apple Cinnamon

Utensils Needed

Flexible Cutting Mats
Injector
Thermometer
Sop Mop

Instructions First we want to prepare the injection for our turkey. You can use either tap or distilled water but if you are using tap water it's not a bad idea to let it sit in an uncovered container overnight to let any chlorine or other chemicals evaporate out. The entire package of apple cinnamon soluble seasoning is just over 2.3 lb and is dissolved in a gallon of water for a 10% pump, so since a gallon weighs 8 lb and the seasoning is 2 that means this whole bag would be enough for a 100 lb of turkey. Since our Turkey weighs 15 lb we really only need 1.5 lb of the injection however we recommend you make more than what you need so we are going to double that and use whatever is left over as our base to marinate it overnight. We are going to use 3 lb of water and .87 lb of seasoning plus 2.4 oz Cold Phosphate (which helps increase water holding capacity to increase the juiciness of our smoked turkey), this will be just over double what we need. After we are done injecting we should have about 1.5 lb of our injection left so we will just add another 1.5 lb (or whatever we have left) of water to that to create our 50% strength cover solution.

We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg, and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lb we want it to weigh at least 16.5 lb after injecting, thus hitting our 10% pump goal.

Process

The turkey marinated overnight and we added our stuffing to it. To make the stuffing we skinned and diced up 5 apples, softened a 1/2 stick of butter and added 3 cups of unseasoned breadcrumbs. Then we mixed it all together to make sure the butter was holding everything together. We stuffed the cavity of the turkey with that and now we are going to rub it with Cinnamon Toast Shake.

We are going to rub it on both above and below the skin. If you have never rubbed under the skin of a turkey before you need to loosen the skin first. You can start at the neck or the cavity side, just start working your fingers between the skin and the meat until the skin begins to pull away. Be careful not to break the skin and make sure you separate all the skin around the breast. Now rub it under the skin with Cinnamon Toast Shake seasoning, and then coat the entire outside of the skin and you are ready to cook!

Thermal Processing & Smoking

Stage 1 - 120° F for 30 minutes
Stage 2 - 135° F for 2.5 hours
Stage 3 - 160° F for 30 minutes
Stage 3 - 190° F until internal meat temp of 165°

Watch WaltonsTV: How to make Homemade Dessert Turkey Shop waltonsinc.com for Grilleye Smart Thermometer Shop waltonsinc.com for Cinnamon Toast Rub

How to Make a Stuffed Pork Loin Flavor Blast How to Make a Stuffed Pork Loin Flavor Blast Slicing a Stuffed Pork Loin Flavor Blast Cream Cheese Stuffed Pork Loin

Learn how to make this Walton's award-winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon, and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with!

Prep Time

30 Minutes

Cook Time

2.5 Hours

Ingredients

12-16 oz. of Pork loin
Artichoke & Jalapeno Cream Cheese
Garlic Romano Wing Shake
Bacon
Butter Flavored Seasoning & Marinade
Sweet & Sassy Garlic Seasoning

Utensils Needed

Flexible Cutting Mats
Tenderizing Mallet
Roast Wrap
Thermometer

Wrapped Loin Instructions You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butcher's twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures, you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature! Process

First, you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here is to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes.

Next, you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon, and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it covers all of the ingredients. Next, you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more, and some want less. With as many tastes as we have going on in this recipe, you don’t need to coat it liberally; a light sprinkle is better.

Then to make sure the stuffed loin does not come unrolled, you need to find a way to tie it; you can use butcher’s twine for this, but we found it was much easier to use a Roast Wrap Netting. To use this, you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most, and the instructions that come with the wrap have an illustration that will make a lot more sense!

Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210°, so it took us about 2 to 2.5 hours for it to cook, but you can certainly cook yours up to 275° if you don’t want to wait that long!

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Glazed Pork Loin Glazed Pork Loin Cranberry Balsamic Glazed Pork Tenderloin

Learn how to make a delicious glaze and injection for a pork loin that will really impress your guests. This is an easy recipe that takes a small amount of prep time, and the glaze is very versatile; it will work for loins or chops!

Prep Time

30 Minutes

Cook Time

2.5 Hour

Glazed Pork Loin Ingredients

16-20 oz Pork Tenderloin
1 1/2 tablespoons butter
1 Cup chopped Onion
1 Cup Low-salt Chicken Broth
2/3 cup of Cranberry Sauce
2 Tablespoon of Balsamic Vinegar
2 Tablespoons of Rosemary Basil & Thyme

Utensils Needed

Flexible Cutting Mats
Injector
Thermometer
Sop Mop

Instructions The beauty of this recipe is that it is super simple! You need to do a little prep work to make sure everything is timed correctly, though. Get your Cranberry Sauce, Balsamic Vinegar, Onions, Rosemary Basil & Thyme, and Butter ready to go. Just before cooking, inject your Pork Loin with your seasoning so it has a few extra minutes to flavor the loin. Process

Dissolve your Honey Chipotle in about 4-6 ounces of water. Insert the injector into the mixture and fill it all the way up. Insert into and inject the pork being careful to keep as much of the seasoning inside as possible. Some will come back out of the holes; this is okay and expected. Once the mixture comes out of any opening as soon as you inject or when you pull the injector out, and most of what you injected comes back out that whole you know you are done.

Melt your butter in a heavy skillet over medium heat. Add your chopped onion and your Rosemary Basil & Thyme seasoning and saute until the onion is soft; this should take 2-3 minutes over medium-high heat. Once onions are sauteed, add the broth, cranberry sauce, and balsamic vinegar until the cranberry sauce “melts”. If it seems a little watery for a glaze, you can use some cornstarch to thicken it up. Set glaze aside.

Put your Pork on the grill and use your sop mop to coat the loin liberally on all sides; try to leave a little glaze to cover the loin after you take it off the grill. Cook at 210° until the internal temperature is 145°. One note here, with the sugar in our glaze, it might take a little longer than normal to get that loin up to 145° as it forms a crust on the outside than can make the heat transfer to the center of the loin slower.

Once the pork is done, slice it and serve it to your guests! With the minimal amount of work you had to do to make this dish, you should be very happy with the results!

Watch the results of what happened when I cooked this recipe in a competition against Austin in the video below!

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How To Make Stuffed Ribeye - Steak Sushi - Recipe How To Make Stuffed Ribeye - Steak Sushi - Recipe Stuffed Ribeye Steak - "Steak Sushi" Recipe

Learn how to make Stuffed Ribeye - a.k.a. Steak Sushi. Take a tasty ribeye steak and transform it into a delicious meal by stuffing it with any other type of delicious food, meat, cheese, or veggies. A simple recipe that can be adapted to fit any palate. If you thought that a ribeye couldn't get any better...then you would be wrong!

Prep Time

30 Minutes

Cook Time

1 Hour

Stuffed Ribeye Ingredients Ingredients

2 Ribeye Steaks
Walton’s Ultimate Steak & Roast Rub
Butcher BBQ Steak House Grilling Oil
1 or 2 Bell Peppers
1 Small Onion
1 Zucchini Squash
8 oz Cheese Block
4 Roma Tomatoes
Fresh Spinach
Feta Cheese
2-3 Avacados
Guacamole Mix

Utensils Needed

Flexible Cutting Mats
Meat Tenderizer Mallet
Steak Skewers
7" Granton Edge Santoku Slicing Knife
8" Granton Edge Slicing Knife
Paring Knife
Waterproof Meat Thermometer
Walton’s Can Cooler
Glade Press & Seal or Other Plastic Wrap

Stuffing a Ribeye Steak Instructions Basic instructions for making a stuffed ribeye are simple. Just take a ribeye steak and use a meat tenderizer mallet to pound it out flat. Layer your favorite ingredients, food, meats, cheese, and veggies on top of the ribeye meat. Then roll the ribeye and contents into a log. Cook on the grill, smoker, or oven at about 300°F for about 1 hour (or until internal temp reaches 135°F). Slice and enjoy! Read below for the complete process and detailed instructions... Grilled and Smoked Stuffed Ribeye Steak Roll Process

The idea for making a stuffed ribeye came from a few different places. I had some leftover ribeyes that I wanted to do something different and unique with, and I had been talking about sushi when it was realized that I could probably make a meat and steak version of sushi. Substitute the rice for a flat, pounded-out ribeye steak, fill it with a bunch of tasty treats, roll it up, grill it, and slice it into bite-sized pieces, like sushi! Thus, “Steak Sushi” was created!

The concept of it was great, and it worked unbelievably well. However, by the time it was all said and done, I’d stuffed way too many other ingredients in it to be truly bite-sized pieces. I made 2 stuffed ribeyes, with one kind of being bite-sized, but the other one was pretty much the size of a stuffed pork loin. Still a great idea, and it turned into one of the most delicious-tasting meals I’ve ever eaten!

So, let’s dive into it and walk you through the process of how to make your own “Steak Sushi”! First off, start by preheating your grill to about 300 to 400°. I started at 375° for the first 15 minutes, then lowered the temp to 300° until it was finished, but if you start heating the grill hot while you do the rest of the prep work, you’ll save some time in the end. With the grill heating up, the first thing to do to prep the ribeye is to place it on a cutting board and grab some plastic wrap and your meat tenderizer mallet. Place a sheet of plastic wrap (I use Glad Press N Seal because it’s a bit thicker than average plastic wrap) over the top of the ribeye and begin pounding on the meat with the mallet. Beef is a pretty tough meat, so if you’ve done this type of stuffed meat with a pork loin before, it will be a little tougher and require a bit of muscle and pounding to get the ribeye completely pounded out into a flat sheet. I kept going until the meat was about 3/8" thick or so. You could go a little thicker or thinner as long as you have enough surface area to add your ingredients and still roll it all back up.

With the ribeye completely flattened out, you can begin to add a little bit of seasoning on the inside and start layering in all your ingredients. Your preferences may vary, but I used some chopped and diced onions and tomatoes, plus some sliced bell peppers, sliced zucchini squash, fresh spinach, and some hot habanero cheese! Whatever suits your taste, just pile it all in, leaving an inch or two of space on the edge of the ribeye to allow you to roll it back up.

With all the toppings loaded onto the ribeye, simply start on one end and roll the ingredients up in the steak until you’ve got a complete roll. The next step is to pin the steak to itself so it doesn’t unravel while you grill or smoke it. The easiest option I could think of was to use a package of steak skewers to hold the meat in place. Simply insert a steak skewer about every inch or two, and then wrap the edges of the steak roll back into itself and use another steak skewer to pin the edge back into the rest of the roll to keep any ingredients (specifically the cheese when it starts to melt) from coming out during cooking.

To finish the prep before we start cooking, we need some seasoning to rub on the outside. Hands down, the two best seasonings for any type of steak is the Walton’s Ultimate Seasoning or Excalibur Steak & Roast Rub. Both are very, very similar and I will swap back and forth between either. There’s no right or wrong reason for how much seasoning to use, but I like my food salty, so I have a tendency to get pretty liberal with it and really rub a ton of it on.

Now the prep is all done. Your grill should be pre-heated by now, so just place them on the grill, grab a beer (that’s why the Walton’s Can Cooler was listed in the utensils needed!), sit back, and relax for a few minutes while it starts cooking. Your cook time is going to greatly vary depending on how thick your stuffed ribeye roll ended up being. But, I started mine grilling at 375°F for about 15 minutes, then backed off the temp to 300°F for the remainder of the cooking. It took a little under an hour for the smaller stuffed ribeye, but the larger one took right at or just over 1 hour. What you will be looking for is the internal temp of your additives and ingredients to be at least 135°, and then the meat should be at least that if not 140° to 145°F. About 30 minutes into the grilling process, I checked internal temps to see where I was at, and then I squeezed on some of the Butcher BBQ Steak House Grilling Oil. I was worried about a longer cook time on steak and drying it out, but thought the Butcher BBQ Grilling Oil would help keep it moist and flavorful…and I wasn’t wrong as the addition of the grilling oil was a fantastic decision!

Once you hit the right internal temp, pull the stuffed ribeye steak rolls off and place them on a new and clean cutting mat. Let them sit for just a few minutes and rest. You then need to remove and discard the metal steak skewers used to hold the steak roll together, then begin slicing to your desired thickness. If you slice too thin of slices, then the inside ingredients won’t hold together, but I settled into slicing at just under 1 inch thick pieces.

With everything sliced, grab a plate and sink your teeth into a delicious creation that you will never forget! I also added some feta cheese as a topping and made up a mixture of guacamole and pico de gallo (from fresh avocadoes, tomatoes, onions, and a package of guacamole seasoning) to use as a topping or dipping sauce.

Now you’re probably hungry and dying to try some “Steak Sushi” yourself! Just head on over to waltonsinc.com to pick up any supplies, cutlery, seasonings, and grilling oil you need and test out this tasty recipe for yourself! If you try it out, be sure and come back and post your own pictures and share with the rest of the community what your own experience and opinions on it are!

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Start With Whole Ribeye Start With Whole Ribeye Pound Ribeye Flat Pound Ribeye Flat

Layer Ingredients Layer Ingredients On Ribeye Roll Up & Rub On Seasoning Roll Up Ribeye & Rub on Seasonings

Cook To 135° F Minimum Cook To 135° F Minimum Rest For 2-3 Minutes Before Slicing Rest For 2-3 Minutes Before Slicing

Slice To Desired Thickness Slice Stuffed Ribeye To Desired Thickness Sliced & Ready! Slice Stuffed Ribeye Ready to Eat

Enjoy Your Creation! Tasty Stuffed Steak Top With Feta, Guac or Pico de Gallo Steak Sushi - Stuffed Ribeye Dinner

Walton's Texas Style Rump Rub Eggs In A Nest Recipe Walton's Texas Style Eggs In A Nest

Learn how to make Eggs In A Nest Walton's Style, watch the video, read the highlights here, and then post your comments or questions below. Get ready to try something new and delicious for breakfast! Walton's seasoning shakers are great for a lot more than what the label says. Try shaking Texas Rump Rub on a deliciously simple breakfast like eggs in a nest! All you nee is butter, Texas Toast, Texas Rump Rub, and eggs. This is definitely one of our all time favorite breakfasts!

Ingredients

1 Tbsp Butter
Texas Toast
Eggs
Excalibur Texas Style Rump Rub Seasoning

Excalibur Seasoning Texas Style Rump Rub Seasoning Directions

Pre-heat medium sauce pan on medium heat and melt butter. Cut a 1.5 in hold in a piece of texas toast bread and cook for 30 seconds on medium heat. Crack 1 egg into center hole of texas toast. Liberally shake on Excalibur Texas Style Rump Roast Seasoning. Cook for additional 2 minutes on low to medium heat. Flip toast and egg together and cook 2 more minutes on low to medium heat. Remove from pan and eat!

Watch WaltonsTV: Eggs In A Nest - Texas Style Rump Rub Cooking Texas Style Eggs In A Nest Cooking Texas Style Eggs In A Nest Eggs In A Nest With Texas Style Rump Rub Seasoning Eggs In A Nest With Texas Style Rump Rub Seasoning Shop waltonsinc.com for Rump Rub Seasonings

Beer Bacon Mac N Cheese Recipe Better & Bacon Mac N Cheese Recipe

Learn how to make Walton's Better Bacon Mac N Cheese, watch the video, read the highlights here, and then post your comments or questions below.

Ingredients

3 Tbsp Butter
4 Tbsp Excalibur Bacon Cheddar Ale Dip Mix
2 Tbsp Excalibur Spaghetti Sauce Seasoning
2 Cups Milk
3/4 Cup Stout Beer
2 Cups Sharp Cheddar
8 oz Macaroni Noodles
8 Pieces Bacon
1 Cup Crushed Cheese Crackers

Beer Bacon Mac N Cheese Dish Directions

Pre-cook macaroni noodles and turn oven to broil to pre-heat.
Melt butter in a medium saucepan. Add Bacon Cheddar Ale Dip Mix & Excalibur Spaghetti Sauce Seasoning, stir, and simmer. Add milk and beer. Stir until well combined. Add shredded cheese and stir until melted. Add cooked macaroni noodles and cooked bacon. Mix together and pour into a 9" pan. Broil for approximately 10 minutes, and then serve!

Watch WaltonsTV: Beer Bacon Mac N Cheese Recipe Beer Bacon Mac N Cheese Ready To Eat Beer Bacon Mac N Cheese Ready To Eat Beer Bacon Mac N Cheese Plated Beer Bacon Mac N Cheese Plated

Better Bacon Potato Pie Recipe Better Bacon Potato Pie Recipe

Watch the full video below, read the highlights here, and then post your comments or questions below.

Ingredients

Excalibur Better Burger Seasoning
Excalibur Bacon Cheddar Ale Dip Mix
Excalibur Five Pepper Blend
2 lb Bacon
Potatoes, peeled and thinly sliced
8oz Sharp Cheddar Cheese
8oz Cream Cheese (mix with Bacon Cheddar Ale Dip Mix)
Deep Dish 9in Pie Pan

How To Make Better Bacon Potato Pie Directions Preheat oven to 350F Lay strips of bacon in the bottom of the pie pan with half of the piece hanging over the edige of the pan. Continue to layer bacon until bottom of the pan is completely covered. Watch our video to see exactly how we did this. Place 1 layer of potatoes in bottom of dish and generous coat with Excalibur Better Burger Seasoning Add layer of cream cheese and Bacon Cheddar Ale Dip Mix (3 TBS dip mix per 8oz cream cheese) Add layer of sharp cheddar cheese Repeat steps 3 to 5 until pie pan is full Wrap pieces of bacon back over top of potatoes and cheese to completely cover them Sprinkle Five Pepper Blend on top Cook in oven for 1 to 1.5 hours, or until bacon is crispy
(place an extra pan or tray underneath the pie pan just in case any bacon grease overflows from the pie pan) Watch WaltonsTV: Better Bacon Potato Pie (starts at 2:10) Better Bacon Potato Pie Finished Ready to Eat Better Bacon Potato Pie Slice of Better Bacon Potato Pie Better Bacon Potato Pie Slice