<![CDATA[Making the Walton's hot links with 50/50 venison/pork]]>My primary question is, should I triple grind the venison the same as the recommended triple grind of beef?

Also, the ingredients for the hot links includes citric acid. I know it’s different from ECA, but will this give my sausages a “tang”? I’m not really looking for that.

Thanks in advance, and any pointers by all means throw them my way! Thanks!!

]]>https://waltonsdev.nodebb.com/topic/2018/making-the-walton-s-hot-links-with-50-50-venison-porkRSS for NodeFri, 11 Sep 2026 02:05:07 GMTFri, 24 Jan 2020 15:23:35 GMT60<![CDATA[Reply to Making the Walton's hot links with 50/50 venison/pork on Sun, 26 Jan 2020 22:55:44 GMT]]>73Saint No, I wouldn’t say it is too similar to the Frank and Bologna or any of the other hot dog seasonings we sell but it is often stuffed into something around a 26mm casing, or at least that is always how I have done it!

]]>https://waltonsdev.nodebb.com/post/12057https://waltonsdev.nodebb.com/post/12057Sun, 26 Jan 2020 22:55:44 GMT<![CDATA[Reply to Making the Walton's hot links with 50/50 venison/pork on Fri, 24 Jan 2020 21:55:56 GMT]]>Jonathon I guess my confusion lies with the fact that I didn’t realize hot links were hot dogs. I was hoping to make a sausage, not a hot dog. Is the flavor profile for the hot links seasoning you sell that of a hot dog?

]]>https://waltonsdev.nodebb.com/post/11977https://waltonsdev.nodebb.com/post/11977Fri, 24 Jan 2020 21:55:56 GMT<![CDATA[Reply to Making the Walton's hot links with 50/50 venison/pork on Fri, 24 Jan 2020 20:49:53 GMT]]>@73S Hog casings will absolutely work, no reason to wait but 32-35mm is going to present as a very thick diameter hot dog. It won’t make any difference other than that though so I would say go ahead, and if you want to do it again go with 26mm cellulose casings which is a good size and we sell them in individual strands. Or go with one of the sheep casings, any size of those should work well!

]]>https://waltonsdev.nodebb.com/post/11969https://waltonsdev.nodebb.com/post/11969Fri, 24 Jan 2020 20:49:53 GMT<![CDATA[Reply to Making the Walton's hot links with 50/50 venison/pork on Fri, 24 Jan 2020 19:53:35 GMT]]>Thanks Jonathon! Ok, so if I don’t have cellulose (I was planning on using hog casings), should I wait? Or will hog casings (32-35mm) suffice?

]]>https://waltonsdev.nodebb.com/post/11963https://waltonsdev.nodebb.com/post/11963Fri, 24 Jan 2020 19:53:35 GMT<![CDATA[Reply to Making the Walton's hot links with 50/50 venison/pork on Fri, 24 Jan 2020 19:39:43 GMT]]>73Saint The citric acid in the seasoning is a small amount that I have never noticed when eating the hotlink.

Yes, unless you have something like a bowl chopper then grinding that 3rd time just like with beef or pork is your best option. Make sure your meat is super cold when you begin and I also suggest you put the meat back into the freezer for 15 minutes or so between the 2nd and 3rd grind.

Cellulose casings make a beautiful skinless product so that is what I would go with for casing. When you are mixing in the seasoning make sure you have excellent protein extraction, should be simple with triple ground meat.

Take pics!

]]>https://waltonsdev.nodebb.com/post/11960https://waltonsdev.nodebb.com/post/11960Fri, 24 Jan 2020 19:39:43 GMT