Hello from ND!
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About me
My family has been doing our own meat processing and making our own sausage for 5 generations (that I know of).
We have our own Country-Style ring sausage recipe, but have been using several Excalibur Seasoning mixes for close to ten years. I had been purchasing the seasoning from my local butcher shop, but found Walton’s Inc about 4 years ago while searching for better prices.
Walton’s has a lot greater variety of spices and better prices. Plus the shipping is super fast which is also a bonus.
I am a frequent poster on my smoker brand’s website (www.smokinitforums.com) and have recommended my favorite seasonings from here several times.
Location
Fargo, ND
Favorite Meat Snacks
Smoked Pulled Pork.
Current Grill/Smoker
Smokin-It #3 - http://www.smokin-it.com/Smoker_p/smkmdl3.htm
Experience Level
I would say Mid to High for a residential meat processor.
My family and I process 400-500 pound of venison/pork during deer hunting season. We butcher our own deer and hogs.
We make Country-Style Sausage, Snack Sticks, Summer Sausage, and Jerky during deer season.
For myself, I am smoking something in my Smokin-It smoker every week. I have smoked Pork Butts, Brisket, Chicken, Turkey, Home-Cured Bacon, Cheese, etc.
My Favorite Walton’s Stuff
Snack sticks:
BBQ - https://www.waltonsinc.com/bbq-smoked-stick
Teriyaki - https://www.waltonsinc.com/mandarin-teriyaki-snack-stick-seasoning
Pepper Stick - https://www.waltonsinc.com/pepper-stick-seasoningFlavors I want to try:
Bloody Mary Snack Stick Seasoning
Buffalo Bleu CheeseSummer Sausage - https://www.waltonsinc.com/summer-sausage-seasoning
My All-Time favorite go to seasoning for everything pork or poultry is Smokehouse BBQ - https://www.waltonsinc.com/smokehouse-bbq-1-63-lb
Another all- purpose favorite is the Cherry Hickory Romano Seasoning - https://www.waltonsinc.com/cherry-hickory-romano-rub
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Hey NDKoze, glad to see you here!
You should definitely give that Bloody Mary Snack Stick Seasoning a try sometime! I personally love it.
And, if you like the BBQ Smoked Stick seasoning, and you can withstand just a touch of heat, try the Habanero BBQ sometime. It really doesn’t have as much heat as you might think with Habanero in the name, but just the right touch of spice with that still great and sweet BBQ flavor.
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NDKoze Team Blue North Dakota Old-Timer Veteran Sous Vide Grilla Pellet Smokerreplied to hambone on last edited by
Hey hambone,
I have done a couple slabs of bacon that I brined for 14 days with pretty good results. But, the next time I make bacon I am going to try a dry-brine recipe as I have heard really good results. Here are a couple of recipe links that you could try:
This is the brine that I used:
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brineThis is the dry brining method that I want to try:
http://www.smokingmeatforums.com/t/108099/bacon-extra-smokyI have never done a ham before, but have a friend who posted this thread on how he does it:
http://smokinitforums.com/index.php?topic=1986.0It looks like Walton’s has some pretty good looking Ham spices, but I haven’t tried any of them. I am sure Austin will reply and give you some feedback as well.
Look for the Ham recipe:
https://www.waltonsinc.com/recipes/Some Walton’s Spices that I found:
https://www.waltonsinc.com/california-ham-spice
https://www.waltonsinc.com/all-natural-ham-and-bacon-cureGood luck with your butchering!
Gregg
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Our best selling and customer favorite for hams is our Country Brown Sugar Cure. I would personally highly recommend this as well! It will make fantastic hams.
For bacon, it depends on if you want to use a dry rub or use a liquid brine. Our best selling dry rub for bacon is our Dry Rub Bacon Cure, but our most popular bacon cure overall is the Blue Ribbon Maple Bacon Cure. Either one is fantastic, just depends on which method you would rather follow.
Check out our recipes page for our general instructions and a suggested cook cycle as well, but if you have any other questions, let us know how we can help!
