• I just bought the onion Caraway summer sausage mix.Do I need to add anything other than the cure ?

  • Team Blue Admin Walton's Employee Power User

    Carl Scheuer No, everything else is an option. While I would recommend using Encapsulated Citric Acid (it adds tang and is a cure accelerator) and Sure Gel as a binder you are fine with just the cure and the seasoning. Some people like making a Summer Sausage with no tang and if holding it overnight before smoking isnt a problem for you then you are fine there, and just make sure you get really really good protein extraction.

    If you have issues, or want a different result then try those additives next time! Good luck, and please post pics if they come out really well!

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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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