Good morning all,

I smoked my first brisket this weekend and I have to tell you, it was great.

I used the Soluble Pa’s Marinade on the inside, Killer Hogs Hot Bar B Que rub and coarse ground black pepper on the outside. Smoked for 8-9 hours at 195 deg, wrapped with butcher paper and increased heat to 250 deg until it reached 202 deg. Put it in a cooler to rest (which was longer than expected) due to the meat reaching temp faster than expected and it was amazing. Pics are after the injection and rub, after 8 hrs and final product.I got too excited to start eating it and didn’t get a pic of the inside but it had a beautiful smoke ring and a lot of moisture!

Thanks to all for the comments.

Jonathon, I will allow those to sit for at least 30 days and maybe longer if I can bring myself to wait that long. I processed these in a water bath canner so they are sealed good for storage even though the vinegar content should be high enough to keep them safe.

Snake River Smokers, I use the following:

1 1/2 Cups White Vinegar
1 Cup Water
1/2 Teaspoon Trinidad Scorpion Pepper Flakes
1 Teaspoon Minced Garlic
1 Tablespoon Salt
Mix water and vinegar. Bring to a boil and boil for 5 minutes.

Put snack sticks in the jar standing on end and add the garlic, peppers and salt. Pour boiling water over the sticks to cover. Put on lid and ring and allow too cool or process in boiling water bath for 20 minutes.

If not processed in boiling water bath, keep refrigerated.

As far as the bologna recipe goes, I use the Waltons Bologna unit SKU: 4550330002 (not the Hot Dog and Bologna seasoning). I used this for all of the items in this post as I really like the flavor it produces, I just add a few items to make it unique to the product (cheese, jalapeño or other spice). I also add carrot fiber and extra water as I like my bologna moist. Recipe is below:
.7pounds Venison Ground
3 pounds Boneless skinless Chicken thighs Ground
26 grams Bologna Unit seasoning
10lb Capacity Bologna Casing
1.13 grams Sure Cure
6.8 grams Sure Gel
24 grams Sodium Erythorbate
2.5 ounces Ice Water
4 grams Carrot Fiber

MEAT MIXING
Place lean meat in the mixer. While mixing add Bologna seasoning, Sure Cure, Sure Gel, Carrot Fiber, Sodium Erythorbate and Ice Cold Water. Mix for 10 minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.

SAUSAGE STUFFING

Stuff your meat into casings that have been soaked for at least an half hour in water that is 80 - 100° so the casings are pliable. Fibrous casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end.

Can also be stuffed into cellulose casings for skinless snack sticks.
NOTE

THERMAL PROCESSING & SMOKING

To smoke, start them out at 150 for 3 hours, then 165 for 1 hour and finally at 180 until the internal temperature reaches 165°.

COOLING

Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.

THERE ARE MANY VARIATIONS TO THIS BUT THIS WORKS FOR MY GREEN MOUNTAIN GRILL OR IN MY OVEN WHICH DO NOT GO TO THE LOW HEAT SETTINGS OF A SMOKER

YooperDog, hoping all turns out well with your endeavors. I feel confident something quite tasty will happen!

Joe Hell ,

Hate bringing up old posts but this was pretty d**n good! I used the corned beef cure and your recipe on a venison hind quarter which I broke down into individual muscles for the sake of cleaning fat, sinew etc.

Smoked for 3 hours at 250, then, sealed in vacuum bags and cooked in a large electric roaster that I have. This came out incredibly tender and not at all dry.

My only regrets are as follows:

1. It seems like it needs a little salt. I assume that the overnight hold in clean water is for salt removal so I will shorten the amount of time that I soak next time.

2. Didn’t develop a good “bark” before going into the vacuum bags so I will change that next time. I like the flavor it imparts.

3. I wish I would have done at least one with out your rub and simply vacuum sealed and cooked just to try it!

As you can see, it was a busy day at our house today! Canned 11 quarts of green beans, 14 half pints of red raspberry jelly and sliced the venison pastrami. Also made Italian seasoned venison tenderloin, mashed potatoes with gravy made from the pastrami juice (amazing) and beer battered and deep fried green beans from the garden.

AMAZING STUFF!

Thanks for your recipe and knowledge!

Hello all,

This past weekend, I made 2 chubs of venison bologna and sliced it for sandwiches, 4 rolls for snacking and about 60 skinless snack sticks that I pickled and canned with red pepper flakes and garlic

I used Waltons Bologna Unit seasoning and this stuff is really good. I add extra water and also add some carrot fiber to help it stay moist and it turns out the best I have done thus far.

I attached some pics of the pickled hot bologna and the lunchmeat.

1 Lb ground venison (from the garden)
1 Red or green bell pepper (from the garden)
1 Large or 2 medium onions diced (from the garden)
6 Large tomatoes
1 Tablespoon minced garlic (or to taste)
1 Tsp salt
1-2 Tsp black pepper
Mexican style Chili powder (to taste)
1 Tsp Ground Cumin
1 Tablespoon sugar
Tomato paste for thickening desired consistency ( I use tomato paste because I do not care for the taste of tomatoes that have cooked down as I feel they have somewhat of a burnt taste)

Brown burger, drain if needed. Add onions and peppers and cook until just starting to get soft. Add all remaining ingredients and cook for about 1 hour or until thoroughly hot. Add tomato paste until desired consistency is reached. ( I make chili somewhat on the thicker side)

Enjoy with cornbread, corn chips, over MASHED POTATOES or alone. Yes, over mashed potatoes! If ya haven’t tried it, ya should! It’s amazing!

Jonathon, I got it as you can see. 1st image is in the fridge vacuum sealed. 2nd is on the grill smoking. This was a full side that I split 3 ways. All were cured with Blue Ribbon Maple Bacon cure, coated with maple syrup and vacuum sealed, one went on the grill like that, one had black pepper added on the outside and one was injected with maple syrup. If it tastes as good as it smells, it will be wonderful!

So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

Will update when I try the maple flavoring!

So, the verdict from this past weekend is… Delicious! The pork butt and all the chickens turned out amazing on the new pellet grill. I plan to reserve the pellet grill for events and smoking meats the best it will allow me to and continue using my LP grill for normal stuff. Since my dad passed last October, int is only my wife and I now so our meals are smaller.

I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.

We have been married for 28 years now and as far as I know, all is good!

Jonathon,

Good morning all,

The roll of bologna came out amazing and I feel it is much better than the Hot Dog and bologna seasoning (so does my wife). We will certainly be using this from now on.

It was a busy weekend as we did 25lb breakfast sausage, 10 lb italian sausage, 10lb of brats, 20 lb of deer bologna and the 6lb roll of bologna.

All of it will be enjoyed and will certainly be made with Waltons supplies. (Everything but the meat!)

So now that I have the temps and all figured out, I have another question for those knowledgeable folks out there.

For the jerky seasonings, do the recomended seasoning measurements apply to restructured as well as whole muscle jerky or do they need to be adjusted? I have done a couple of different ones and they seem rather salty. I am curious if the seasonings being mixed into the meat should be less than when being marinated

Thnx Dave in AZ. Appreciate the info as always. I will likely stay with the oven first from now on. It didn’t affective texture much at all, at least to my eye and it seems to be the safest method at my disposal at this time and the added time/ steps are not over burdensome at all!

Dave in AZ ,

So the results are in and the dehydrator is far from sufficient. I did a test batch and it took far too long to reach temp.

I have also placed a test batch in the oven at 350 and it took about 12 minutes to come to 165. I then used the dehydrator to finish drying the jerky and it came out just fine.

Thanks again for the help to all who responded

processhead,

Here are the specs on the dehydrator.

Great info from all of you guy’s and thanks for your input.

My dehydrator goes as high as 195 I think so would it be safe to say that I can start the meat once the unit is at 195, then after it reaches IT of 165, reduce the u it temp and continue until dry?

That sounds, in my mind, like what is being described except I am wondering about the moisture aspect

In the thread below, Jonathon mentions about how difficult it is to kill bad bacteria without cooking meat to a desired temp due to lack of moisture when dehydrating.

Can someone please explain how this is different than simply making jerky? The Imitation bacon seasoning already contains cure per the website. I have made Jerky in my dehydrator without cooking and have had no problems to date. I just use I higher temp to dehydrate such as 170+

Just trying to be extra safe here*

*Jonathon TEAM BLUE ADMIN WALTON’S EMPLOYEE POWER USER Jan 3, 2019, 2:49 PM

tbone I figured out what you meant from context, but I did have to read it a few times! I responded on the other thread, but in case anyone finds this post instead I will post your question and the answer below.

From tbone “I’ve been reading the blogs about jerky bacon. I made some restructured bacon with your jerky seasoning with beef. Cooked in pans and sliced like you did in your video, but with beef. I did add some smoke powder and it’s awesome.( I’m sure it’s better with pork.) I still have some in the freezer. Have you tried dehydrating the restructured bacon into jerky? I’m curious about this, it’s already cooked. Just need to dry it. Do ya think a little brown sugar and some salt rubbed on it would be a good test batch? Everyone talks about bacon jerky, but not the restructured bacon. Any thoughts?”

My Response "First, glad the imitation bacon came out great, we love that stuff and need to make more of it! As for how it is going to work for bacon jerky my only worry would be that it might get crumbly as it gets dried to that level. It works with regular bacon because it is still a whole muscle piece of meat, when you grind it down and restructure it, you are getting a very good bind BUT it’s still not the same as a regular whole muscle piece. In the end I think you will be perfectly fine but that is the only “danger” I wanted to point out!

Let us know how it turns out!"

Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

T 1 Reply Last reply Jan 3, 2019, 3:29 PM Reply Quote 0
T tbone Jonathon Jan 3, 2019, 3:29 PM

Jonathon

Maybe instead of cooking firsr…go straight to the dehydrator. Take it to 160.

Reply Quote 0
Jonathon Jonathon TEAM BLUE ADMIN WALTON’S EMPLOYEE POWER USER Jan 3, 2019, 5:10 PM

tbone I’d be leery of that because as you dehydrate meat it becomes more difficult to kill off the bad bacteria. Basically, you are creating heat-resistant bacteria and without enough moisture, you can’t kill it. Check out this article for more information on this https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/ct_index*****

Parksider,

Just curious about this recipe. Do you add any water, binder or anything else to these hot dogs? Cellulose casings? smoke temp?

Hoping you are willing to divulge your secrets to me> I am getting frustrated with trying to get the hot dogs down. They seem to be my nemesis as I have had very good luck with everything else that I have tried except these!

Thanks for any help you can give

Thanks all, I so enjoy making this stuff! I try to convert everything from beef or beef/pork and replace the beef with venison. Sometimes it works, sometimes not but enjoy trying it anyway!

Joe Hell ,

Hate bringing up old posts but this was pretty d**n good! I used the corned beef cure and your recipe on a venison hind quarter which I broke down into individual muscles for the sake of cleaning fat, sinew etc.

Smoked for 3 hours at 250, then, sealed in vacuum bags and cooked in a large electric roaster that I have. This came out incredibly tender and not at all dry.

My only regrets are as follows:

1. It seems like it needs a little salt. I assume that the overnight hold in clean water is for salt removal so I will shorten the amount of time that I soak next time.

2. Didn’t develop a good “bark” before going into the vacuum bags so I will change that next time. I like the flavor it imparts.

3. I wish I would have done at least one with out your rub and simply vacuum sealed and cooked just to try it!

As you can see, it was a busy day at our house today! Canned 11 quarts of green beans, 14 half pints of red raspberry jelly and sliced the venison pastrami. Also made Italian seasoned venison tenderloin, mashed potatoes with gravy made from the pastrami juice (amazing) and beer battered and deep fried green beans from the garden.

AMAZING STUFF!

Thanks for your recipe and knowledge!

Thinking about using a hind quarter of a deer to make corned venison using Waltons Corned Beef seasoning and cure. Seeing how this is normally made with brisket, is it likely to turn out dry using venison hind quarter since there is little to no fat?