<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[How To Make.... Meat Recipes]]></title><description><![CDATA[Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks]]></description><link>https://waltonsdev.nodebb.com/category/16</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:24:10 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/16.rss" rel="self" type="application/rss+xml"/><pubDate>Sun, 08 Mar 2020 23:36:08 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[How to Make "Smoked" Corned Beef]]></title><description><![CDATA[@Joe-Hell Cold smoked for 5 hours.  Then, placed in the sous bath at 165 for 20 hours because I let the water go below level for about 7 hours.  Ramped it back up to 165.  Let it chill in the fridge for 5 days because I had family things to do.  Took out of the bags (reserving the juice) and the final result of “PULLED PASTRAMI”.  I just laughed.  Tasted it before packaging it up for further use and OMG on the taste and melt in your mouth goodness.  You’re correct that letting it set for at least a day, is a game changer.  Never had anything taste like that EVER.  Next time, I will watch the water level to only keep it in there for 10 hours so I will be able to slice.  But, this mistake is one for the record books.  Thanks.   NOTE:  The original flats picture was posted in a previous post after holding in the fridge for 2 days before smoking post.
[image: 1633553415904-corned-beef-with-pastrami-mix-held-in-sous-vide-at-165-for-20-hours-9-29-30-21.jpg] [image: 1633553431946-corned-beef-with-pastrami-mix-held-in-fridge-for-5-days-result-pulled-pastrami.jpg]
]]></description><link>https://waltonsdev.nodebb.com/topic/2173/how-to-make-smoked-corned-beef</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/2173/how-to-make-smoked-corned-beef</guid><dc:creator><![CDATA[zbigjeff]]></dc:creator><pubDate>Sun, 08 Mar 2020 23:36:08 GMT</pubDate></item><item><title><![CDATA[How to Make Andouille Sausage]]></title><description><![CDATA[@lcash74 That was the same thing I said when he mentioned it, you don’t put shrimp in Andouille.  If you want to do that make Boudin or something else.
]]></description><link>https://waltonsdev.nodebb.com/topic/1629/how-to-make-andouille-sausage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1629/how-to-make-andouille-sausage</guid><dc:creator><![CDATA[AdamCA]]></dc:creator><pubDate>Tue, 08 Oct 2019 18:49:52 GMT</pubDate></item><item><title><![CDATA[How to Make Venison Backstrap]]></title><description><![CDATA[@cdavis Not a problem at all and no offense taken. Have a great day!
]]></description><link>https://waltonsdev.nodebb.com/topic/879/how-to-make-venison-backstrap</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/879/how-to-make-venison-backstrap</guid><dc:creator><![CDATA[Deepwoodsbutcher]]></dc:creator><pubDate>Wed, 28 Nov 2018 16:44:26 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Restructured Jerky - Recipe]]></title><description><![CDATA[@dave-in-az very informative. Thanks
]]></description><link>https://waltonsdev.nodebb.com/topic/625/how-to-make-homemade-restructured-jerky-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/625/how-to-make-homemade-restructured-jerky-recipe</guid><dc:creator><![CDATA[cdavis]]></dc:creator><pubDate>Tue, 10 Jul 2018 14:59:08 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Salami]]></title><description><![CDATA[So, where do I get more info on dry cured salami? I have been making salami, but I have been told all the time to make use of things like Hansen Bactoferm. I have never made use of that since I started making salami. I normally add some probiotics from capsules and they all come out well other than my very first try which was a disaster. An American food specialist who do salami as his hobby, told me to make use of probiotics, that was what he use all the time. I also use fibrous casings and I never had mold growth on them of any kind. I did spray mold onto them and they just do not grow on these casings, yet the salamis come out extraordinary well. Can I have your thoughts on that?
]]></description><link>https://waltonsdev.nodebb.com/topic/619/how-to-make-homemade-salami</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/619/how-to-make-homemade-salami</guid><dc:creator><![CDATA[magician176]]></dc:creator><pubDate>Fri, 06 Jul 2018 15:32:58 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Roast Beef]]></title><description><![CDATA[@Jonathon Thanks, I definitely want to try this.
]]></description><link>https://waltonsdev.nodebb.com/topic/602/how-to-make-homemade-roast-beef</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/602/how-to-make-homemade-roast-beef</guid><dc:creator><![CDATA[Tbreak]]></dc:creator><pubDate>Mon, 18 Jun 2018 16:42:41 GMT</pubDate></item><item><title><![CDATA[How to Make Tender Jerky At Home]]></title><description><![CDATA[@dr_pain What’s your favorite jerky &amp; seasoning for it?
]]></description><link>https://waltonsdev.nodebb.com/topic/598/how-to-make-tender-jerky-at-home</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/598/how-to-make-tender-jerky-at-home</guid><dc:creator><![CDATA[Chef]]></dc:creator><pubDate>Fri, 08 Jun 2018 21:10:48 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Canadian Bacon - Recipe]]></title><description><![CDATA[@johnsbrewhouse Thanks. Well, that beats opening the lid every now &amp; then to cool things off combined with dampers, etc. It is all a working science, there is no question about it!
]]></description><link>https://waltonsdev.nodebb.com/topic/595/how-to-make-homemade-canadian-bacon-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/595/how-to-make-homemade-canadian-bacon-recipe</guid><dc:creator><![CDATA[calldoctoday]]></dc:creator><pubDate>Mon, 04 Jun 2018 16:58:12 GMT</pubDate></item><item><title><![CDATA[How To Make Pulled Pork - Recipe]]></title><description><![CDATA[@Tex_77 I tried to punt on this one and I don’t know why you are calling me out 8 MONTHS LATER!!!  Instead, we should BOTH cast our derision at @Darkfish89
]]></description><link>https://waltonsdev.nodebb.com/topic/577/how-to-make-pulled-pork-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/577/how-to-make-pulled-pork-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 14 May 2018 19:41:15 GMT</pubDate></item><item><title><![CDATA[Chicken Brats Made From Thigh Meat]]></title><description><![CDATA[@austin Gracias!  No sweat then!  I will be making the Excalibur Asian Sriracha with the High Temp Sriracha Cheese for a last minute party this evening.  Spicing the thigh meat at 125% (20 lb of thigh meat for 1.18 lb seasoning) with carrot binder and cold phosphates.  All is right in the world again.  Cheers!
]]></description><link>https://waltonsdev.nodebb.com/topic/573/chicken-brats-made-from-thigh-meat</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/573/chicken-brats-made-from-thigh-meat</guid><dc:creator><![CDATA[stanca]]></dc:creator><pubDate>Mon, 07 May 2018 20:26:24 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Pepperoni - Recipe]]></title><description><![CDATA[@JerL Your issue there isn’t going to be your smoke schedule but how you grind.  If you want nice particle definition you should grind your lean meat twice, 1st through a 3/8 and then through a 1/8" plate and your fat either once or twice through a 3/8 plate depending on how big you want the particles.  Now, when you have large clumps of fat like that in your sausage some of it is going to render almost no matter how slowly you cook it, so just be aware of that.  I have done it numerous times and I have always been pleased with the results!
]]></description><link>https://waltonsdev.nodebb.com/topic/545/how-to-make-homemade-pepperoni-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/545/how-to-make-homemade-pepperoni-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 13 Apr 2018 14:33:59 GMT</pubDate></item><item><title><![CDATA[How To Make Homemade Kielbasa - Recipe]]></title><description><![CDATA[@jpalma I don’t think doing this would give you the desired result.  I think you would end up with a product that would have a tougher outside and not too much more smoke adhering to it.  The cooking process has already been completed and the kielbasa has already been semi-dried, I think all this would do would be to further dry out the outer portion of the sausage.  I also wouldn’t be able to say how long you would be safe keeping it in the “Danger Zone”.  It’s already been cured so it is longer than 40 minutes but you also won’t be heating it back up to 160° so it isn’t that much longer.
Just my opinion but too many chances of something going very wrong to make it worth it.
]]></description><link>https://waltonsdev.nodebb.com/topic/544/how-to-make-homemade-kielbasa-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/544/how-to-make-homemade-kielbasa-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 13 Apr 2018 12:55:34 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Chorizo - Recipe]]></title><description><![CDATA[






  
  
    
  
 
    How to Make Chorizo
    Learn how to make Chorizo with Walton's and Meatgistics.  Read the guide, and then post your questions or comments below.
  

What Is Chorizo?
There are two main types of Chorizo, Mexican or Spanish.  Both are made from ground pork and can be sweet or spicy, the Spanish version is usually dry-cured where the Mexican is usually either fresh.  Chorizo can be made from leaner portions of pork all the way to 50/50 fat to lean ratio. The seasonings will normally give you a finished product that is reddish in color.  Our version will be a Mexican style and made from Untrimmed Pork Butts.  An important addition to the Mexican Chorizo is vinegar, you should aim for a 50-grain vinegar.
Meat Block
25 lb of 70/30 Beef Trim or 25 lb of Untrimmed Pork Butts or 18 lb Venison and 7 lb. Pork Fat
Additives
1 bag of Excalibur Chorizo Seasoning
8 oz. (0.5 lb) 50 grain vinegar
32-35mm Hog Casings or Collagen Casings or Meat Bags
Process
Grind all of your meat twice through a 3/16th inch plate.  Make sure your plates and knives are sharp and lubricated before grinding to give you a nice clean cut and to prevent any smearing.   You can also remove your grinder head assembly and let is sit in the freezer overnight before grinding to get it as cold as possible.
Meat Mixing
We do not need protein extraction since we are not smoking this, so just mix in your seasoning and vinegar into the meat and mix until all seasoning is dissolved.
Sausage Stuffing
You can stuff your sausage into either 32-35mm Hog Casings or Collagen Casings.  If you are using natural hog casings make sure you soak and flush them first.  Avoid creating air pockets when you load your sausage stuffer, a good way to do this is to load your first level at an angle so the meat covers the bottom and then slopes slightly from one side to the other, add the next layer and leave an angle sloped in the opposite direction, make sure you are packing it down between loads.  Stuff casings until they are smooth and full and then twist into links or cut into desired lengths
Stuffing Into Meat Bags
Use your largest stuffing tube to make this as easy as possible.  Place the bag over of the stuffing tube and fill to the desired amount.  Close bag with a Meat Bag Tape Machine or Hog Ring Pliers.
Wrap up
Making a Mexican Chorizo is really not much harder than making any other Fresh Sausage or Bratwurst, you just need to use the correct vinegar and seasoning.
Additional Tips

If you cannot find something listed as 50 grain then look for one with an acidity between 5-10%.
Make sure you lubricate your plates and knives with White Oil before you start your grinder
Since most often Mexican Chorizo is going to be used in its ground form stuffing it into meat bags might be the better idea with this one.  However, it is also delicious if enjoyed as a regular sausage in a casing.

Other Notes
You can make leaner Chorizo, it will not have as strong of a taste but is still delicious
Watch WaltonsTV: How To Make Chorizo
  
    
  
Shop waltonsinc.com for Pork Sausage Meat Bags
Shop waltonsinc.com for Natural Hog Casings
Shop waltonsinc.com for Collagen Casings
Shop waltonsinc.com for Walton’s Sausage Stuffers
Shop waltonsinc.com for Ethnic Sausage Seasonings
]]></description><link>https://waltonsdev.nodebb.com/topic/480/how-to-make-homemade-chorizo-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/480/how-to-make-homemade-chorizo-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 19 Jan 2018 20:42:53 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Smoked Brisket]]></title><description><![CDATA[






  
 
  
    
   

 
    How to Make Brisket
    Learn how to make Brisket with Walton's and Meatgistics.  Read the guide, and then post your questions or comments below.
  
What Is Brisket?
Brisket is the lower chest of a beef. It is a heavily used muscle so if you do not cook it correctly it can be very tough, however, when seasoned and cooked correctly it is a great cut of beef. Brisket is most often smoked in the U.S. but it can also be boiled or roasted. Here at Walton’s, we think the only way to do it right is to smoke it!  In a whole entire Brisket, there are actually two cuts of meat.  First is the Brisket Flat and second is the Brisket Point.  A Brisket Flat is typically thinner and leaner but has a nice fat cap to it.  This is what is typically viewed and desired for brisket.  The Brisket Point is thicker, fattier, and more marbled fat.  Brisket Points are great for making burnt ends but not the sliced brisket that many people think of at the initial word and thought of brisket.
Meat Block
10 lb Trimmed Flat Beef Brisket
Additives
1 Bag Pa’s Black Bull Marinade
3.5 lb of water
Or for injecting
1 Bag of Soluble Pa’s Black Bull BBQ Soluble Seasoning
14 oz of water
Process
Cook times will be long.  Typically at least 8 hours and sometimes up to 14 or more hours.  Cook times are long because we are not just cooking to 160 degrees like many other meat products.  We want to cook up to an internal temperature of around 190 to 200 degrees.  This is going to help breakdown the tough muscle fibers, collagen, connective tissue, and fat to make a more tender meat product.
When we cook for that long and up to a higher temperature, moisture control and creating a juicy final product becomes more difficult.  This is a common point of failure for many people smoking briskets.  The way to ensure you end up with a juicy and tender final product is to use a marinade, and particularly one that includes sodium phosphate to help with moisture retention.  Using phosphates will greatly increase the final yield and juiciness of the brisket.
Marinating
Our favorite option for a brisket marinade and seasoning, which also contains phosphates, is Pa’s Black Bull Marinade from Excalibur Seasoning.  Hands-down, this is the best brisket seasoning out there.  Mix .9 lb of seasoning with 24 oz of water and place in a food-safe container with your brisket and marinade for at least 12 hours.  For best results vacuum pack your brisket with the marinade, this will help your marinade penetrate deeper into the meat.
Injecting
Mix 1.4 oz of seasoning into 14 oz of water until fully dissolved and inject all of the solutions into your brisket making sure that you do so evenly throughout the entire cut.  The other way to do this is to mix up the entire bag with a gallon of water and inject as much as the brisket will take and then use the rest of the solution to marinate the brisket in overnight.  With a seasoning like this, you are not going to overseason it by injecting as much of the solution as the brisket will take.  Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight.
Once you are done injecting you should vacuum pack your brisket with any additional solution you have and let it sit in the refrigerator overnight.
Note
Since this does not have cure in it you are free to hold it longer in the refrigerator to try to get it to pick up even more flavor.
Thermal Processing &amp; Smoking
Stage 1 - 140° for 2 hours
Stage 2 - 210° until internal temp is 190°
Cooling
For best results, fully cool the brisket in the fridge before slicing, unless you want to eat hot immediately, then go at it quickly.
Slicing
Slice across the grain into about 1/4" pieces.
Wrap up
Brisket can be an intimidating thing to cook for the first time but if you keep it fairly simple and use a marinade that contains phosphates or add phosphates it really is not that hard to end up with a wonderfully tasty Brisket!
Additional Tips

Try to get a Packer’s Cut that has “wet aged” for around 30 or so days, this will help with tenderness
Some people will us a "Texas Crutch” wrap to avoid the stall. The stall is when the meat starts sweating and the evaporation energy keeps the meat from cooking. This is something we are familiar with as it is the exact reason that showering a cooked product for a minute and then letting it sit for a few minutes and then showering again will actually cool your product quicker than placing it in an ice bath.
Cooking fat side up will give you the best end result as the fat will begin to render, or melt and while it will not penetrate the middle of the meat it will render along the sides.

Other Notes
Our recipe did not use a rub so we are not going to end up with the same “bark” that using a rub would impart.  Feel free to add a rub after marinating or injecting.
Watch WaltonsTV: How to Make Homemade Smoked Brisket

Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse
Shop waltonsinc.com for Heat Resistant Silicone BBQ Glove
Shop waltonsinc.com for 18 Piece Stainless Steel BBQ Set

]]></description><link>https://waltonsdev.nodebb.com/topic/466/how-to-make-homemade-smoked-brisket</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/466/how-to-make-homemade-smoked-brisket</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Thu, 28 Dec 2017 14:18:13 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Imitation Bacon - Recipe]]></title><description><![CDATA[Yes thats it.  Any water needed?
]]></description><link>https://waltonsdev.nodebb.com/topic/434/how-to-make-homemade-imitation-bacon-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/434/how-to-make-homemade-imitation-bacon-recipe</guid><dc:creator><![CDATA[muddiver8]]></dc:creator><pubDate>Mon, 04 Dec 2017 14:42:53 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Ribs - Recipe]]></title><description><![CDATA[






  
  
    
   
 
    How to Make Homemade Ribs
    Learn how to make Homemade Ribs with Walton's and Meatgistics.  Watch the video, read the guide, and then post your questions or comments below.
  

What are Ribs?
Ribs generally refer to Pork or Beef ribs that are BBQ’d by smoking or slow cooking.  Saint Louis Style and Baby Back Ribs are the most common “cuts” used, Saint Louis is a spare ribs are generally meatier while Baby Back Ribs tend to be smaller but a more tender.  They can be dry rubbed, marinated or can be covered in BBQ sauce.
Meat Block
2 racks of spare ribs, around 3.5 lb each
Additives
Pa’s Black Bull Marinade
Cold Phosphate if there is not any in your marinade already
K.C. Bold and Spicy
Process
We are going to  be making two racks of Saint Louis style spare ribs.  Since we can’t do anything without experimenting a little bit we are going to try something here to see if we can’t solve an issue a lot of people have with ribs which is that they dry out.  So we are going to marinate one overnight in regular Pa’s Black Bull Marinade which contain s sodium phosphate and see if we can’t get the ribs to retain more moisture.  With a thin cut of meat like this it may or may not make a difference but this was my best excuse to use to get to cook some ribs!  The other one I am going to use a dry rub on.  We will then weigh them before and after they go in the smoker if the one that had sodium phosphate really does retain more moisture it should lose less weight through the smoking process.
While Ribs are technically done at 145° you should cook them to 190-200 to really let the fat and collagen render, this will create the fall off the bone tenderness that you are looking for.
You will want to preheat your grill or smoker to 225 degrees and we want to slow cook these as much as possible.     Since we have marinated this we aren’t going to rub any additional seasoning on the outside, they shouldn’t need it.  If you absolutely need some sort of sauce on them have your favorite BBQ sauce ready to dip them in after they have cooked but again they shouldn’t need it, the smoke and the pork are the real flavors here.
Now you want to put them on the smoker with the fat side up, so the fat can render down through the meat, for about 2 1/2 hours.  When they are almost done with the initial stage roll out some tin foil and put some butter and brown sugar on the foil and then lay the ribs down so the meat side is touching the brown sugar and butter.   Then put it back on the grill for another two hours with the meat side up so the butter melts over the entire thing.  You will want to leave them on there for another 2 hours.  Once that time is up take them out and put them back on the grill with no foil to allow them to crisp up.
Note
We used a marinade that contained cold phosphate to try to get the ribs to retain as much juice as possible.  If your marinade does not include cold phosphate I definitely recommend adding some, it made a large difference in how juicy the ribs were.
Thermal Processing &amp; Smoking
Stage 1 - 225° for 2.5 hours
Stage 2 - Wrap in foil and cook for another 2 hours at 225°
Stage 3 - Finish up on a grill if ribs seem to need it to firm up
Cooling
Serve hot
Wrap up
Ribs might seem intimidating for some but they really are pretty simple to make.  They do take a while since we have to get them up to 190-200° F so just make sure you have about 5-6 hours set aside.  Both of the ribs were delicious, the one I marinaded was much juicier than the dry rub but both were definitely worth doing.
Additional Tips

If your ribs have the flap meat still attached to the underside you can remove it or leave it on.
Make sure you remove the membrane from the bone side if it is still attached.  You can pry them loose from the bone with something like a butter knife and then you should be able to rip the entire thing off fairly easily.   These have already had the membrane removed and were squared up nicely.

Other Notes
The ribs that we marinated with Pa’s Black bull weighed 3.6 lb before and 2.8 lb after, the ones that we did the dry rub on weighed 3.4 lb before and 2.4 lb after.  This indicates that the phosphate did have an effect and we lost less product during the smoking process.
Watch WaltonsTV: How to Make Homemade Ribs

Shop waltonsinc.com for Rubs and Shakers
Shop waltonsinc.com for Broil King Grills
Shop waltonsinc.com for Sauces &amp; Marinades
Shop waltonsinc.com for Smokers
You may also enjoy these videos from WaltonsTV
How to Make Homemade Cured and Smoked Turkey
How to Make Homemade Smoked &amp; Cured Ham
How To Make Snack Sticks
]]></description><link>https://waltonsdev.nodebb.com/topic/422/how-to-make-homemade-ribs-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/422/how-to-make-homemade-ribs-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 27 Nov 2017 18:07:28 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Dry Rub Bacon - Recipe]]></title><description><![CDATA[Thank’s YooperDog,
I think I will use the time while that bacon is curing in the fridge to figure out that smoker of mine. Ive never really needed to control the heat to this extent but it’s time I figured it out.
I do have one of those smoke tubes, and I think that could be part of a solution.
]]></description><link>https://waltonsdev.nodebb.com/topic/412/how-to-make-homemade-dry-rub-bacon-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/412/how-to-make-homemade-dry-rub-bacon-recipe</guid><dc:creator><![CDATA[T Jake]]></dc:creator><pubDate>Tue, 14 Nov 2017 19:55:57 GMT</pubDate></item><item><title><![CDATA[How to Inject your Turkey with Soluble Seasoning - Recipe]]></title><description><![CDATA[






  
  
    
  
 
    How to Inject your Turkey with Soluble Seasoning
    Learn how to make Injected Turkey with Walton's and Meatgistics.  Watch the video, read the guide, and then post your questions or comments below.
  
What Is Injected Turkey?
An Injected Turkey is simply a fresh, uncured and unseasoned Turkey that you will marinate with a soluble seasoning by injecting it directly into the meat and muscle of the turkey.   Marinating will give you a more flavorful turkey and since you are injecting the seasoning directly into it you do not have to let it wait as long and it will be a juicier bird as well.
Meat Block
15 lb Fresh Turkey
Additives
Soluble Turkey Seasoning
Rosemary Basil and Thyme Rub
Process
We are going to inject it with Soluble Turkey Pump and then we are going to rub the outside with Excalibur Seasoning’s Rosemary Basil and Thyme Rub.  We recommend using one of the soluble seasonings from Excalibur Seasoning because the particle size of the seasoning is small enough to dissolve in water and more uniformly disperse when injected into meats.  For the Soluble Turkey Seasoning, the recommended usage is to dissolve 3 lb of the seasoning in 5 gallons of water for a 20% pump.  A 20% pump means we are adding 20% of the weight of the meat in the injection.  So because this turkey weighs 15 lbs we will need to inject 3 lb (or 48oz) of the marinade.  It is always better to have more, rather than not enough, so we are going to use 0.6 lb of seasoning to a gallon of water, which will give us 8.6 lb of injection and inject 3 lb of that into the turkey.  Just like with the cured turkey we are going to inject it and then cover it in a 50% strength solution to let it marinate overnight so it picks up all of the flavor it can.  To create our cover marinade we are going to use 0.3 lb of seasoning and 1 gallon of water.   Also since this seasoning already contains cold phosphate for moisture retention we do not need to add any more.
To do this properly we will need an injector, a scale (to measure how much of our mixture we have injected) a meat tray or lug and a large container to store the turkey in.  We also like to use the Stark liners as they make everything, especially cleanup, a lot easier.  All of these items and more can be found at waltonsinc.com.
Before we start there are a few important things to consider when preparing your injection.  The water needs to be potable, so very low microbial levels and it shouldn’t be “hard” water.  The best way to do this is to buy distilled water from the grocery store or you can let your water sit out overnight in a cooler to allow any chlorine to gas out or evaporate.
Injecting
We recommend doing an 8 point injection, with 4 injection points on each half of the turkey.  Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you.  Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast).  Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast).  The third and fourth injection points will be into the drumstick and leg and then inject into the thigh muscle (again repeat to inject both halves of the turkey).  That gives us 4 injection points on each side of the turkey, for 8 total injection points.  Since this Turkey was 15 lbs we want it to weigh at least 18 lb after injecting, thus hitting our 20% pump goal.
Now we are going to let this sit in a fridge overnight to let the injection disperse as evenly as possible and to get the most flavorful turkey possible however if you don’t have the time to hold it overnight you can go right to the oven or smoker at this point.
Rubbing Turkey
Now that our Turkey has been injected and marinated we are going to add some extra flavor by rubbing it with Rosemary Basil and Thyme Rub all over the outside.   This should give it a nice fresh herb taste to go along with the injected seasoning.
Note
Most Turkeys still come with a pop-up timer, our best advice is to ignore this thing completely, it has ruined more Thanksgiving dinners than drunken relatives.   You want to use an actual digital thermometer to check the temperature of the Turkey.
Thermal Processing &amp; Smoking
Stage 1 - 120° F for 30 minutes
Stage 2 - 135° F for 2.5 hours
Stage 3 - 160° F for 30 minutes
Stage 3 - 190° F until internal meat temp of 165°
Wrap up
Injecting and then smoking your Turkey at home is a simple and easy way to make sure you have a great tasting and looking turkey!  The only thing you really need to do this is an injector, though the marinating buckets, Stark Marinating Liners, and a smoker make it easier and give you a better-finished product.
Additional Tips

If you want to rub the seasoning both above and below the skin that can give you a better taste.  To do so you carefully separate the skin from the muscle by slowly working your hands (starting from the cavity side) between the skin and the breast meat.
Allowing the turkey to marinate in a 50% strength solution over night will make sure your seasoning evenly distributes inside the muscle

Watch WaltonsTV: How to Inject your Turkey with Soluble Seasoning

Shop waltonsinc.com for Soluble Seasonings
Shop waltonsinc.com for Injectors
]]></description><link>https://waltonsdev.nodebb.com/topic/410/how-to-inject-your-turkey-with-soluble-seasoning-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/410/how-to-inject-your-turkey-with-soluble-seasoning-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 13 Nov 2017 19:47:06 GMT</pubDate></item><item><title><![CDATA[How To Make Juicier Chicken Brats - Recipe]]></title><description><![CDATA[Today I did a 50/50 thigh-breast mix with the Turkey Brats recipe. They turned out perfect. They were juicy with great texture. I only ran it through the grinder once with a 3/16 hole. Made them with the Habanero Mango Brat seasoning and wish I didn’t because as it was good for the Brat, I also made a smoked version, Like summer sausage, and there was just way to much going on in the flavour and even though the Heat is good, it just dominates the flavour.
]]></description><link>https://waltonsdev.nodebb.com/topic/393/how-to-make-juicier-chicken-brats-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/393/how-to-make-juicier-chicken-brats-recipe</guid><dc:creator><![CDATA[pkzipper]]></dc:creator><pubDate>Wed, 01 Nov 2017 19:02:27 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Bacon - Recipe]]></title><description><![CDATA[Using the injection method, does it hurt to leave the bellies in the fridge longer than overnight. Sometimes life happens and just want to know if it’s ok.
]]></description><link>https://waltonsdev.nodebb.com/topic/385/how-to-make-homemade-bacon-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/385/how-to-make-homemade-bacon-recipe</guid><dc:creator><![CDATA[tstolley]]></dc:creator><pubDate>Wed, 18 Oct 2017 17:19:16 GMT</pubDate></item><item><title><![CDATA[How To Make Homemade Chicken Brats - Recipe]]></title><description><![CDATA[@SierraPete I love Muffaletta seasoning/taste, I used to have some Muffaletta mix that I would put on sandwiches and I LOVED it!
]]></description><link>https://waltonsdev.nodebb.com/topic/264/how-to-make-homemade-chicken-brats-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/264/how-to-make-homemade-chicken-brats-recipe</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 09 Jun 2017 23:22:54 GMT</pubDate></item><item><title><![CDATA[How To Make Homemade Cured & Smoked Turkey - Recipe]]></title><description><![CDATA[@papasop
Thanks, you guys.  I’ll give it a shot, next weekend.  This weekend - more jerky.  It’s in the fridge marinating right now.
]]></description><link>https://waltonsdev.nodebb.com/topic/227/how-to-make-homemade-cured-smoked-turkey-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/227/how-to-make-homemade-cured-smoked-turkey-recipe</guid><dc:creator><![CDATA[Jonesy]]></dc:creator><pubDate>Mon, 17 Apr 2017 16:31:48 GMT</pubDate></item><item><title><![CDATA[How to Make Homemade Summer Sausage - Recipe]]></title><description><![CDATA[@jonathon said in How to Make Homemade Summer Sausage - Recipe:

@dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules?  Also, pics of the sausage sliced might help a little.

In addition to the above, how did you mix the ingredients? By hand or mechanically?  Wondering if poor protein extraction might figure into the equation.
]]></description><link>https://waltonsdev.nodebb.com/topic/208/how-to-make-homemade-summer-sausage-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/208/how-to-make-homemade-summer-sausage-recipe</guid><dc:creator><![CDATA[processhead]]></dc:creator><pubDate>Fri, 03 Mar 2017 17:47:31 GMT</pubDate></item><item><title><![CDATA[How To Make Homemade Smoked Ham - Recipe]]></title><description><![CDATA[@austin Thank you.
]]></description><link>https://waltonsdev.nodebb.com/topic/203/how-to-make-homemade-smoked-ham-recipe</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/203/how-to-make-homemade-smoked-ham-recipe</guid><dc:creator><![CDATA[Rlane420]]></dc:creator><pubDate>Wed, 15 Feb 2017 22:36:24 GMT</pubDate></item><item><title><![CDATA[How To Make Homemade Snack Sticks]]></title><description><![CDATA[@austin
Hi Austin,
I posted in meatgistics as well under 911. My profile is Drake.
Venison sticks,
I’m doing everything correctly, but I end up with loose chewy casings.
I have to pull casings off the sticks before packaging. Like I stated I’ve posted a full explanation under 911.
Any ideas would be very helpful
]]></description><link>https://waltonsdev.nodebb.com/topic/182/how-to-make-homemade-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/182/how-to-make-homemade-snack-sticks</guid><dc:creator><![CDATA[Drake]]></dc:creator><pubDate>Fri, 10 Feb 2017 16:17:54 GMT</pubDate></item></channel></rss>