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!

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.

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!

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!

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!

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!)

Looks delish! E ail some to all of us! Lol!

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?

Thanks all for the info

Good evening all,

What is the expected shelf life of the seasonings that Waltons sells when still sealed in the package?

I want to purchase multiple packs to have on hand but do not want to throw it away due to old age degrading the quality.

Any help is appreciated

mrobisr ,

Thanks for the info, sorry to be such a rookie but I am learning!

So, mrobisr, I suppose my question would be if I am using sure cure, what is the amount of water to use along with the recipe that kyle showed? The conversion chart shows the following for Sure Cure which does not give an amount for water but lists N/A in both 1lb and 5 lb meat quantities.

Sure Cure (Pink) 45604900091/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A

Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.

Will let you know how it turns out when done!

Austin Jonathon, thanks for the info guy’s. I have made the changes and we will see what happens. I love the e mails but there were just too many as I am positive that you guys are aware of.

Probably a little late to the discussion but the way I fix venison liver is:

Slice thin (about 1/4"). Dredge in flour with salt and pepper added. Fry just until hot through with a little pink inside (like TexLaw says above). I always fry my onions in a separate pan because I like a lot of onion with liver so I do a whole skillet full of just onions. When done, I add some pickled jalapeños to the liver and onions on my plate and it is amazing.

Serve with fried potatoes and onions.

Jonathon,

So I have turned off most anything that I can turn off and still get notifications for conversations I am not involved in. Can you give me clear instructions on how to set up my account so that I only get notifications for posts that I start or reply to. The others are too much and I would like to disable them. Not sure what I am missing on the settings page.

Thanks Tex_77! Love the news but it gets overwhelming sometimes. Will give it a try