New to waltons some advice would be appreciated
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ethon bell citric acid and sure gel are not required to make cured sausage. Citric acid will add a tang flavor and is considered a cure accelerator. Sure gel will help with protein extraction and will help hold some moisture in your finished product. Welcome to the community and go Team Orange.
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YooperDog thank you for the clarification I see that the gel is out of stock so i was cursing. Will have to add to add the citric to the order
ethon bell Citric acid needs to be added at the end of the mixing and the sausage will need to be brought up to at least 130° for an hour to ensure that the coating melts and has time to work. Shouldn’t be an issue. As mentioned there is a lot of videos and information in the Walton’s library, give them a look when you can.
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ethon bell Citric acid needs to be added at the end of the mixing and the sausage will need to be brought up to at least 130° for an hour to ensure that the coating melts and has time to work. Shouldn’t be an issue. As mentioned there is a lot of videos and information in the Walton’s library, give them a look when you can.
YooperDog I’ll be honest my comprehension isn’t very good. I’ve watched some videos. I can fix just about anything, but when it comes to following directions or complex instructions. I might as well piss into a 20mph head wind. Like i said the stuff I use to make was pretty simple dump contents in meat and grind.
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YooperDog I’ll be honest my comprehension isn’t very good. I’ve watched some videos. I can fix just about anything, but when it comes to following directions or complex instructions. I might as well piss into a 20mph head wind. Like i said the stuff I use to make was pretty simple dump contents in meat and grind.
ethon bell a lot of the seasonings that are for cured products come with cure packets. Most of them are for 25# batches so you need to adjust the weight of the seasoning and cure to the meat weight. Watch the videos several times. You will get it and we are always available.
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ethon bell a lot of the seasonings that are for cured products come with cure packets. Most of them are for 25# batches so you need to adjust the weight of the seasoning and cure to the meat weight. Watch the videos several times. You will get it and we are always available.
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I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
ethon bell first off i want to say hello and welcome to the community. Hold on tight and take notes as you are about to get alot of information all at once. I will clarify more after work when i have some time. But first i will say before you order the ECA ( cure accelerator) you want to grind, mix, stuff then smoke in the same day with the use of ECA. I see you do it a bit different which i am not saying that it is wrong but just that the end product could be determined on the steps of the process. Im sure alot of folks will contribute to this. I just wanted to give you a heads up on the ECA first before you put in an order.
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Welcome, Check you the university for some basics and advanced topics.
Basic Summer Sausage
https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage -
I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
ethon bell You only need to use additives if you plan on smoking immediately after stuffing. Please take time to go through Meatgistics University for a ton of info on how to make meat snack products.
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I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
ethon bell If you leave it overnight, you won’t need the ECA, unless you want the tang it adds. Also don’t forget to join team Orange.
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WELCOME!!! I felt the same (overwhelmed) when I first joined but this community is so nice and friendly that every questions I had was answered with a smile rather than “there’s already a few post on the subject” or “You know there is a search function”. Can’t say enough about this community (we don’t call it forum for many reasons). Have fun, ask questions, watch those videos and feel free to reach out
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I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
ethon bell i use ECA in my summer sausage only because I like the acidity, but some do not, it truly is subjective.
Binders can be sure gel, carrot fiber, nonfat milk powder, eggs, and more again we all have our go to ingredients and methods. I use sure gel and carrot fiber, but if one is out of stock then the others will do fine. I have tried almost all of them and if used appropriately they all work fine.Yes the info flies fast at you here and yes at first you will be drinking water from a fire hose, but you will learn to lean back for air as time goes forward, welcome aboard.
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ethon bell i use ECA in my summer sausage only because I like the acidity, but some do not, it truly is subjective.
Binders can be sure gel, carrot fiber, nonfat milk powder, eggs, and more again we all have our go to ingredients and methods. I use sure gel and carrot fiber, but if one is out of stock then the others will do fine. I have tried almost all of them and if used appropriately they all work fine.Yes the info flies fast at you here and yes at first you will be drinking water from a fire hose, but you will learn to lean back for air as time goes forward, welcome aboard.
mrobisr very well said. ethon bell welcome aboard.
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I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
ethon bell said in New to waltons some advice would be appreciated:
I’m new here and to the Walton products and quite overwhelmed. my old seasoning maker has closed shop. I use to dump a container of his seasoning and sure cure into the meat. Grind it all together let it sit over night. Stuff casings and smoke…
Looks like there’s citric acid and gel additives that I’ll need to buy if I make smoked summer sausage using waltons products? I see the sure cure comes with most summer sausage seasonings. Just really confused on what additives are actually needed vs not.
Procedures for storing is let hang in the fridge for a week then vac seal and freeze. The following weekend
Welcome to Meatgistics.
The additives you listed are not required to make summer sausage when you follow the procedure you described.Rather, citric acid is a flavoring that can be added if you prefer a tangy flavored summer sausage.
Because citric acid also make meat cure faster, it allows you to smoke the same day. Looks like you are currently holding the mixed meat overnight, so this is not a benefit you would need unless you decide to shorten your schedule to one day mix/stuff/and smoke.
The sure gel is an additive if your summer sausage is not binding properly. Not everyone has this problem or needs sure-gel. Some people will add it as “insurance”.
Many sausage seasoning packs and recipes already have ingredients that include binders, so adding sure-gel might not really be necessary.
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if you dont want the tang of ECA then you can use smoked meat stabilizer as a cure accelaretor then smoke the same day with out the tang
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if you dont want the tang of ECA then you can use smoked meat stabilizer as a cure accelaretor then smoke the same day with out the tang
craigrice said in New to waltons some advice would be appreciated:
if you dont want the tang of ECA then you can use smoked meat stabilizer as a cure accelaretor then smoke the same day with out the tang
or Sodium Erythorbate and stop the browning too.
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