• Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron


    2 cups all-purpose flour
    1 cup water
    1/2 teaspoon yeast
    All Starter dough
    7 cups bread flour
    2 cups water
    3 teaspoons salt
    1/2 teaspoon yeast
    1 each egg
    1/4 cup water
    sesame seeds

    1. Mix all three starter ingredients together and leave overnight at room temperature.

    2. Add the starter and dough ingredients to a stand mixer and kneed to cohesive dough. The dough will be rough, which is what is wanted.

    3. Cover with plastic wrap and let rise for 3 hours total. After the first hour, deflate and turn over. Repeat at the 2 hour mark.

    4. At the end of three hours, turn out the dough, divide in two and shape into two 10 inch rough disk.

    5. Transfer dough on to parchment lined baking sheet and let rise overnight in the refrigerator.

    6. Remove dough from refrigerator and let sit at room temperature for 30 minutes.

    7. Preheat oven to 425°F

    Mix the egg with 1/4 cup of water and whisk until frothy. Brush egg mixture over the top of the bread and sprinkle with sesame seeds.

    1. Bake for 20 to 25 minutes until top is golden brown. Internal temperature should be about 190°F

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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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