• I have some ground serloin. About 6 pounds. I put that with about 2 pounds of bacon. I plan to use the cheese burger cheddar wurst seasoning and some carrot fiber. I will also be putting about a pound of high temp cheddar cheese. I plan on putting that in casing and calling it bacon cheese burder cheddar wurst. Hoping the beef doesn’t make it dry, the carrot fiber and the bacon should help with moisture.

  • Team Blue Admin Walton's Employee Power User

    gerygaub The carrot fiber will help for sure and as long as you are near or above 20% fat you should be okay. The issue with that is that Ground Sirloin is sometimes 90% or more lean. You might want to try adding some Cold Phosphate for moisture retention? Maybe hold off on adding that for your first batch and just add it if it comes out dry?

    The Cheeseburger Cheddarwurst comes with sure cure so it can be smoked or you can leave out the cure and make it fresh. If you add the cure and smoke it just make sure you get REALLY good protein extraction to help prevent the fat from rendering out during the smoking process. If you are not curing and smoking and are making a fresh product let it cook at lower temperatures initially on the grill or in the pan, same goal here we don’t want any fat to render out.

    Your creation sounds amazing and I don’t know if you knew it or not but we have declared this the Month of Bacon at Walton’s so when you make these please post pictures of them to Meatgistics and if you want either the Meatgistics or Waltons Facebook or twitter or wherever!

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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.

About Walton's

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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