General

lol, just knew it wasn’t me…

@enovotny I always use dehydrated flakes, it is just easier for me than cleaning the jalapenos. For those you would rehydrate them at a ratio of one part flakes to 5 parts water and then add between 3% and 6% of the weight of your product. It gives a good jalapeno flavor with a little kick of heat. Of course plenty of people use fresh jalapenos as well. You can do the 3-6% but I would start with trying 3% and dial it in from there. Let us know if you need anything else!

@tabmitch Yes, you can do that, the cure needs to be held about 12 hours and not much longer than 18 hours so as long as your process has you finishing your first batch in about 6 hours you are good to go!

@harpo79 I like to use the 10 Mil HD Orange Nitrile Gloves they have good grip, are comfortable and thick, I’ve never torn any of them while mixing or doing anything else. Anyone else have a preference?

@raider2119 Thats interesting that it is showing you that because under the email address you have for this meatgistics it is showing that you did get credit for watching that. Currently it is showing you have credit for at least this video, the daily bonus entry and the entry confirmation. I’ll send you a message with that email address so you can confirm it. Hope this helped!

@raider2119 First of all, more cookies is always a good thing, especially if you don’t have to bake them! Second our eggs peeled incredibly easily when we smoked them and yes we were very worried about them bursting as that would be a pain to clean up, not sure if we got lucky or just had the smoker dialed in perfectly but we did not end up with any of them bursting. Once I try this I will let you know how it turned out and thanks for the instructions!

@angel4us Great question! You can use any seasoning like a Bratwurst Seasoning that is designed for a fresh product for a cured product like Jerky or Snack Stick Seasonings as long as you add the cure. The same is true vice versa as long as you do NOT add the cure. This is part of the reason that we do not have the cure mixed into the seasonings and instead have it in a separate package. Just go into it knowing that often if you use a Brat, Summer Sausage or Snack Stick seasoning as a jerky seasoning it is going to have a stronger taste, which isn’t necessarily an issue depending on your preferences!

@angel4us Smoked Meat Stabilizer is used in smoked and cured sausages (i.e. snack sticks, summer sausage, etc.) only. You do not want to use this in a fresh sausage, and not in a cured product that uses a brine (i.e. ham or turkey). You could use it in other smoked and cured sausage like a german, polish, kielbasa, etc. Most commonly would be snack sticks and summer sausage though. Usage is at 2 ounces per 25 lb of meat. (measuring per pound is 0.08 ounce, which is really hard to measure for individual pound increments, so hopefully you are making a decent size batch) It does not add smoke flavor. “Smoked” is in the name just because it is used for smoked and cured sausages. You can use smoked meat stabilizer in place of ECA for the cure accelerator properties. It would not end up with the same level of tangy flavor that ECA provides though. If you add both, it might make things a bit tangier though, since smoked meat stabilizer has some ascorbic acid and sodium citrate in it. I will try to find out exactly what to expect on the tangy flavor and pH level changes with smoked meat stabilizer and respond again though.

@angel4us 50 grain vinegar is the same thing as 5% acidity vinegar. Typical distilled white vinegar from any grocery store is usually right at or around 5%. If you already have some white vinegar at home, it probably is 5% acidity (and it should list what % it is), and if not, it should be super easy to find at any grocery store!

@Papa-Gale The Deer & Wild Game Rinse does not need to be rinsed off, so it should be applied after you have done any other rinsing or cleaning of the carcass.

@angel4us Yes, it will work… I’ve done the same with the old enterprise stuffer since it comes with a strainer basket. but I’ve also used my 7# vertical manual stuffer, here’s the process: I tried cheesecloth but it’s not strong enough. Go to fabric store and ask for wedding dress material(2 yards)… i know…but it’s very strong and let’s the juice through. i cut 18"x18" or so squares of the material, ran the quartered apples through my grinder on the largest plate i had into a “China cap strainer”( used in restaurants to filter fryer oil) sitting on top of a large pot. Let some of the juice come out there then fill up the squares with the pulp. It works best when i pressed them one at a time in my vertical stuffer worked well, just be patient and take your time. Not as good as the Enterprise but didn’t take long to press a gallon of fresh cider with my own apples(not sure the ratio of apples to gallons). If you let it sit in a large pot or jug overnight then skim off the top and filter it will be less hazy but i didn’t mind/couldn’t taste the fine pulp. One of my holiday favorites is putting a gallon of cider in a crock pot with some cinnamon sticks or mulling spice and serving it with salted caramel vodka, warms the soul…Good luck!

@edsbbq hi ed. What is this BBQ sausage you speak of. ?! Sounds interesting

@angel4us When you buy ground beef from the store it has normally already been ground twice so it should be ready to use to make Summer Sausage. We recommend once through a 3/16th plate and then the second grind on a 1/8th plate. It might be difficult to tell if Kroger did a second grind at 1/8th but even if they did it twice at 3/16th that shouldn’t cause you too much difficulty, you just want to make sure you are getting good protein extraction when you are mixing it. Remember, if you are adding Encapsulated Citric Acid go right to the smokehouse after stuffing as it acts as a cure accelerator. Let us know if you have any other questions.

@angel4us I love making Chicken Sausage, it’s a great way to have a healthier option. We actually did a post and a video on this check out the post https://meatgistics.waltonsinc.com/topic/264/how-to-make-homemade-chicken-brats and the video https://www.youtube.com/watch?v=lYu5S8qtvEY . I listed out some favorites in the post but here is a quick list of some of the seasonings that I think work well with Chicken, Habanero Mango (if you like heat try this one, not all that hot but does have some kick to it) Supreme Pizza Bratwurst, Rueben Bratwurst, Feta Cheese and Spinach, Hot Buffalo Wing and the Sun Dried Italian. One thing to keep in mind is that since chicken is lower fat than pork or beef the taste will be toned down a little bit as the fat acts as a delivery system for the seasoning. You can combat this by using the full bag of seasoning but only using 20 lb of meat or you can add some fat but that sort of defeats the purpose of making a healthier brat! You should still check out the post and the video for some more tips like using a binder! I hope it works out well for you, post some pictures if it comes out well!

Hey @angel4us! The August Giveaway started today. Subscribe to WaltonsTV on YouTube to always be the first to know exactly when the monthly giveaways start, plus other sales and specials. Go here to enter this month: waltonsinc.com/win To find past winners, visit the waltonsinc.com/win page and scroll down a bit. There is a section that shows links to each of the past giveaways and you can see who won each giveaway. July’s winner has already been notified via email…

@Jonathon No complaints . Its hard to complain when their mouths are full of Apple brat dogs.

@Jonathon Thanks, I have been adding cheese to my stuff for quit a while. high temp cheddar to kielbasa. Really adds to it. And yes to the pizza brats, moz. Looking forward to your video. Thanks again, Geo.

Hi there! I am embarking on a good sized jerky job and hoping to use Walton’s seasoning, but would like to purchase and try product before ordering. Is anyone currently working with Teriyaki, Sweet Chipotle, or Colorado seasonings? Would be more than happy to purchase if you are able to mail - esp w/ chopped and ground jerky, Thanks! Hannah

@austin thanks, kinda what I was thinking, just needed pro advice!!!