• I just ordered the super bind. Hopefully it will get here in time. If not I have carrot fiber onhand.

    What about the seasoning?

  • Team Blue

    @slotown I will generally add fresh peppers, onions and fresh herbs into my second grind to boost flavor.

  • Team Blue Admin Walton's Employee Power User Kansas

    @slotown Beer Brat is a good choice when making an all pork brat, I am not sure how it will do 50/50 with wild turkey. When I do wild game I tend to like to add a stronger tasting seasoning and Beer Brat, while very good, is more on the mild side. You could add a strong tasting beer to add some more kick to it. I wouldn’t use an IPA, Ive never had good luck cooking with them, a Barleywine style ale or maybe even a stout might work well though!

  • Regular Contributors

    @slotown
    It should be ok, you may need to increase the fat percentage or add binder. it will get dry if you don’t. good luck


  • Thai peanut sausage!!!
    Not to change your plans but, I did this with pheasant and it was great.
    I found this recipe online.

    3.5 lbs poultry
    1.5 cups salted & roasted peanuts
    1 cup Sticky, short-grain rice
    3/4 cup Coconut milk
    3 Tbs green onions, finely chopped (45g)
    1/4 cup Chopped Garlic (36g)
    1 cup Chopped Cilantro (35g)
    30g Kosher Salt
    22g Brown Sugar
    6 tsp Hot Chili-garlic sauce (‘Rooster’-brand)-add more if HOT is desired
    1 Tbs Sesame oil
    6g fresh ground black pepper
    5.5g Ground Galangal (option: ground ginger)
    24mm or 28mm sheep casings

    Cook & cool rice first.
    Bone chicken, reserving all meat, fat AND skin. Chill until partially frozen.
    Grind chicken with rice and peanuts through medium plate (4.5mm).
    Add salt, coconut milk & green onions to mixture; mix well.
    Add remaining ingredients & mix thoroughly until sticky paste is formed.
    Stuff into casings; tie off into 4.0" links. Air dry until casing are dry to touch.

    I sous vide mine to 150deg for 2hrs. Then brown before serving.
    20190412_164144.jpg

  • Team Blue

    Tommyd I’m so doing that! I love Thai Peanut EVERYthing!


  • Joe Hell
    It is good.
    We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.

    Everyone loves it.


  • Jonathon Superbind came in just in time. Total meat weight is 11 pounds. How much should I mix in? Instructions on bag is a bizarre % which I don’t understand. Thanks.


  • @slotown Morning… The directions say, 3#'s binds 100 #'s of meat… Soooo, that’s 3% … As this is your first usage, I would recommend 2 1/2% so you can get a feel for the product… To figure out the 2 1/2% amount… 11#'s X 0.025 = 0.275#'s of Superbind… 0.275 X 16 oz/lb = 4.4 oz… 4.4 x 28.35 gms per ounce = 125 grams… If you switch to the metric system, things get easier, but you will need a grams scale… 11#'s x 454 = 4,994 grams or 5,000 grams is really close enough… then multiply 5,000 x 0.025 = 125 grams… A small grams scale can be had from Amazon… I recommend a 0-100 gram range for accurate cure weighing… about $12… I looked and didn’t see one available from Walton’s…

  • Team Blue

    daveomak I go the metric route myself. I will do the calculations and write them on the packages as soon as I receive my order. It sure simplifies the process!

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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