I purchased the following seasoning H Summer sausage, cotto salami, willies snack stick and pepper stick. First time using this pre package seasoning from Walton’s. Do you recommend me adding the encapsulated citric acid ? or does the packages already have it included?

]]>https://waltonsdev.nodebb.com/topic/3001/encapsulated-citric-acidRSS for NodeFri, 11 Sep 2026 00:15:16 GMTThu, 03 Dec 2020 16:04:12 GMT60Jonathon man you do go the extra mile. Thanks

]]>https://waltonsdev.nodebb.com/post/26040https://waltonsdev.nodebb.com/post/26040Wed, 09 Dec 2020 17:44:06 GMTAnd Austin had always told me not to do this but I did it (hence not tagging him in this post) but I was always curious if this dangerous cloud of gas would be visible or not…it’s not! I did it outside in a breezy area with no one around at all, I also wore my imaginary respirator with my invisible safety goggles, so safety was factored in! So, the gas cloud is invisible on this which is a shame, would have made a really cool video on why we don’t want to add that to water.

]]>https://waltonsdev.nodebb.com/post/26034https://waltonsdev.nodebb.com/post/26034Wed, 09 Dec 2020 16:34:06 GMTOk thank you very much. By the way my willies snack sticks came out great !!! Im smoking Pepper snack stick now using Elk meat. I,m going to start Elk Salami today using meat stabilizer.

]]>https://waltonsdev.nodebb.com/post/26032https://waltonsdev.nodebb.com/post/26032Wed, 09 Dec 2020 16:17:51 GMTJonathon didn’t know that. Thanks for the info

]]>https://waltonsdev.nodebb.com/post/26031https://waltonsdev.nodebb.com/post/26031Wed, 09 Dec 2020 16:16:44 GMTcdavis It will gas out very quickly to the point that it could create a cloud of gas that wouldn’t be something you would want to breath in. Now, adding it to the meat that has water in it traps that and the gas cloud will not be an issue.

]]>https://waltonsdev.nodebb.com/post/26027https://waltonsdev.nodebb.com/post/26027Wed, 09 Dec 2020 15:40:19 GMTJonathon what happens if it’s added to water?

]]>https://waltonsdev.nodebb.com/post/26017https://waltonsdev.nodebb.com/post/26017Wed, 09 Dec 2020 14:54:51 GMTdlvigil So, how long they can stay in the cooler is a subject that is debated. I’ve done it before for 24 with no issues and from a cure effectiveness standpoint 48 wouldn’t be an issue either. However, you very well might experience some casing issues if you hold it any longer than 24 hours. No, with smoked meat stabilizer you just need to not add it directly to water.

]]>https://waltonsdev.nodebb.com/post/26015https://waltonsdev.nodebb.com/post/26015Wed, 09 Dec 2020 14:52:18 GMTDo you use the smoke meat stabilizer the last minute of mixing the meat like you do on the ECA ? Also If you don’t use any accelerator sausage stays in refrigerator for minimum 12 hours, but what is the maximum hours it can stay in frig until has to be smoked??

]]>https://waltonsdev.nodebb.com/post/25914https://waltonsdev.nodebb.com/post/25914Tue, 08 Dec 2020 19:14:57 GMTdlvigil Same for both of them. 1st time through a 3/8 (or largest plate you have that isn’t a chunk plate which are the ones with 2 holes) and then a 2nd time through a 1/8th plate, or the smallest one you have. If that happens to be a 3/16th plate you will need to determine if you want to try grinding it again or just mixing it more. Personally I would just mix it longer as a 3rd grind, even through a 3/16th instead of a 1/8th plate tends to take too long and emulsifies the meat a little more than I like.

]]>https://waltonsdev.nodebb.com/post/25730https://waltonsdev.nodebb.com/post/25730Fri, 04 Dec 2020 22:09:24 GMThow about snack stick and summer sausage grinding process ?

]]>https://waltonsdev.nodebb.com/post/25722https://waltonsdev.nodebb.com/post/25722Fri, 04 Dec 2020 21:03:59 GMTdlvigil Yup, you got it! Now, only go through that if you want to see that nice particle definition that people associate with salami and pepperoni to a lesser extent.

]]>https://waltonsdev.nodebb.com/post/25718https://waltonsdev.nodebb.com/post/25718Fri, 04 Dec 2020 20:25:45 GMTon salami if i’m understanding you you mentioned only run the fat twice using the 3/8" plate only? and the meat once using 3/8" and once through 1/8" and then mix all meat together?

]]>https://waltonsdev.nodebb.com/post/25717https://waltonsdev.nodebb.com/post/25717Fri, 04 Dec 2020 20:10:49 GMTThank you so much for your help. Greatly appreciated

]]>https://waltonsdev.nodebb.com/post/25716https://waltonsdev.nodebb.com/post/25716Fri, 04 Dec 2020 20:03:17 GMTdlvigil For snack stick and summer between 20-30% is good, 25% is what we’d probably recommend you shoot for. For Salami if you want your particle definition to stand out go with 30% and grind your fat through a 3/8 plate twice and your lean through a 3/8 once then a 1/8th plate once and then mix together.

]]>https://waltonsdev.nodebb.com/post/25715https://waltonsdev.nodebb.com/post/25715Fri, 04 Dec 2020 19:58:43 GMTI finally got pork fat what ratio should I use for snack sticks, summer sausage and salami. I will be using all wild game meat ??

]]>https://waltonsdev.nodebb.com/post/25707https://waltonsdev.nodebb.com/post/25707Fri, 04 Dec 2020 19:47:34 GMTshoprat53 Nicely done. Beef fat isnt as good as pork fat but it is a whole lot better than nothing! dlvigil 20% is on the lower end but should be fine, good luck!

]]>https://waltonsdev.nodebb.com/post/25700https://waltonsdev.nodebb.com/post/25700Fri, 04 Dec 2020 19:38:13 GMTYour welcome remember low heat about 120 no smoke or water for first hour then increase by ten degrees add smoke and water for A hour then up to 150 for 2 hours then up to 170 until internal temperature is around 160. Ice bath I am making chicken snack sticks this weekend same procedure as the beef and pork.

]]>https://waltonsdev.nodebb.com/post/25660https://waltonsdev.nodebb.com/post/25660Fri, 04 Dec 2020 00:06:21 GMTOK thank you this will help my so much

]]>https://waltonsdev.nodebb.com/post/25658https://waltonsdev.nodebb.com/post/25658Thu, 03 Dec 2020 22:58:58 GMTNo the soy protein is fine just personal preference. Ask someone here how to get the chart for additives and seasoning I printed it off A few years ago very handy. Has the breakdown for 1 pound and 5 pound batches. Give you table and teaspoon also ounces and grams. I weight most of my dry ingredients just more accurate and not that much more work.

]]>https://waltonsdev.nodebb.com/post/25657https://waltonsdev.nodebb.com/post/25657Thu, 03 Dec 2020 22:50:56 GMTOk thanks, I don’t have any sure gel binder will soy protein concentrate work. if so how much should I add ? or should I order the sure gel binder first before I make a batch.

]]>https://waltonsdev.nodebb.com/post/25656https://waltonsdev.nodebb.com/post/25656Thu, 03 Dec 2020 22:28:51 GMT4 tablespoons of ECA

]]>https://waltonsdev.nodebb.com/post/25654https://waltonsdev.nodebb.com/post/25654Thu, 03 Dec 2020 21:42:40 GMTYou should add 4 tho of the E.C.A. the last minute of you Mixing. 1 tspn or 4.5 grams per pound. Waltons has A additive conversion chart.

]]>https://waltonsdev.nodebb.com/post/25653https://waltonsdev.nodebb.com/post/25653Thu, 03 Dec 2020 21:42:06 GMTThink you are going to want more fat than 2 pounds of beef fat. Also I always use sure gel binder when curing meat. I try to have at least 25% fat to lean at the minimum. The Willie’s seasoning is A great choice one of my go to seasonings.

]]>https://waltonsdev.nodebb.com/post/25652https://waltonsdev.nodebb.com/post/25652Thu, 03 Dec 2020 21:38:17 GMTI just got in the willies snack stick seasoning and sure cure, going to try 2 lbs of beef fat to 10 lbs of deer meat. stuff in 19mm casings. how much encapsulated citric acid and soy protein concentrate should I add.

]]>https://waltonsdev.nodebb.com/post/25651https://waltonsdev.nodebb.com/post/25651Thu, 03 Dec 2020 20:52:56 GMT