Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. General
  5. Snack sticks

Snack sticks

Scheduled Pinned Locked Moved General
3 Posts 3 Posters 262 Views 3 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • T Offline
    T Offline
    tomcat1963
    wrote on last edited by
    #1

    Here is a strange idea, is it possible to make a liver and onion snack stick using a liverwurst seasoning?

    Joe HellJ 1 Reply Last reply
    0
    • T tomcat1963

      Here is a strange idea, is it possible to make a liver and onion snack stick using a liverwurst seasoning?

      Joe HellJ Offline
      Joe HellJ Offline
      Joe Hell
      Team Blue
      wrote on last edited by
      #2

      tomcat1963 I wouldn’t eat one personally but the onion and caraway seasoning might be an option!

      Better Living Through BBQ!

      1 Reply Last reply
      1
      • JonathonJ Offline
        JonathonJ Offline
        Jonathon
        Team Blue Admin Walton's Employee Power User
        wrote on last edited by
        #3

        tomcat1963 So liverwurst is usually cured and made in such a way that it is more of pate than a normal semi-dried sausage. Could it be done? Yeah, probably but I am sure it would have to contain more pork or beef meat than liver and probably by a good amount. I’d imagine more than 30% liver and you are going to see some issues.

        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

        1 Reply Last reply
        0

        Hello! It looks like you're interested in this conversation, but you don't have an account yet.

        Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

        With your input, this post could be even better 💗

        Register Login
        Reply
        • Reply as topic
        Log in to reply
        • Oldest to Newest
        • Newest to Oldest
        • Most Votes


        Sponsored By:

        Sponsored By Walton's Inc

        Sponsored By:

        Sponsored By Walton's
        Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
        Meatgistics
        X

        Register Now For Complete Access To Meatgistics!

        Sign In Register
        • Login

        • Don't have an account? Register

        • Login or register to search.
        • First post
          Last post
        0
        • Home
        • Walton's
          • Home
          • Seasonings
          • Casings
          • Packaging
          • Supplies
          • Equipment
          • Smoking/Grilling
          • Sales
          • Giveaways
        • About Us
        • Topics
          • Unread
          • Recent
          • Random
          • Popular Monthly
          • Popular All-Time
          • Unsolved
          • Solved
        • Events
        • FAQ
        • Conv Chart
          • Seasonings
          • Cures
          • Additives