Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance

]]>https://waltonsdev.nodebb.com/topic/3306/summer-sausageRSS for NodeThu, 10 Sep 2026 19:41:20 GMTFri, 22 Jan 2021 14:41:25 GMT60Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba

]]>https://waltonsdev.nodebb.com/post/29508https://waltonsdev.nodebb.com/post/29508Tue, 26 Jan 2021 12:50:33 GMTMeatsweats I noticed you mentioned using encapsulated citric acid. Do you use the cure packet that comes in the seasoning pack in addition to the eca? Also, when using eca I have seen that it is 3 teaspoons to 5 lbs. of meat. Is this amount accurate?

]]>https://waltonsdev.nodebb.com/post/29489https://waltonsdev.nodebb.com/post/29489Tue, 26 Jan 2021 00:23:33 GMTMeatsweats I just did a 12.5 lb batch of venison with pork summer sausage. Since the Waltons season/cure is based on 25 lb of meat, I just devided everything in half. If you add another half pound of pork, your there. Make sure you use a scale to measure out the amounts to keep it accurate. Good luck.

]]>https://waltonsdev.nodebb.com/post/29472https://waltonsdev.nodebb.com/post/29472Mon, 25 Jan 2021 22:17:35 GMTMeatsweats Also, 70/30, unless your 30% is pork fat is going to be a dry sausage. You want to be at 25% pork fat for best results and if that is 70% venison and 30% pork butt or something similar will give you a very low-fat content and could give you a dry sausage.

]]>https://waltonsdev.nodebb.com/post/29421https://waltonsdev.nodebb.com/post/29421Mon, 25 Jan 2021 17:18:08 GMTMeatsweats cheap kitchen scale…google…and a smart phone with a calculator…

]]>https://waltonsdev.nodebb.com/post/29223https://waltonsdev.nodebb.com/post/29223Sat, 23 Jan 2021 05:19:56 GMTMeatsweats - I noticed you are teamless. My recommendation is TEAM BLUE - go to your settings, edit your profile and select team blue.

]]>https://waltonsdev.nodebb.com/post/29172https://waltonsdev.nodebb.com/post/29172Fri, 22 Jan 2021 16:10:47 GMTAlso recommend putting in a bag of low temp cheese - Sooooo good.

]]>https://waltonsdev.nodebb.com/post/29171https://waltonsdev.nodebb.com/post/29171Fri, 22 Jan 2021 16:09:09 GMTGreat idea thanks

]]>https://waltonsdev.nodebb.com/post/29170https://waltonsdev.nodebb.com/post/29170Fri, 22 Jan 2021 15:39:35 GMTMost of the seasonings come for 25 pound batches. Just add a bit more fat - 1/2 pound, then just half the seasoning. I do this often, then vacuum seal the remaining seasonings for a future 12.5 pound batch. I use the VERA scale to ensure exactly half.

]]>https://waltonsdev.nodebb.com/post/29167https://waltonsdev.nodebb.com/post/29167Fri, 22 Jan 2021 15:22:36 GMTThank you

]]>https://waltonsdev.nodebb.com/post/29164https://waltonsdev.nodebb.com/post/29164Fri, 22 Jan 2021 14:49:19 GMTMeatsweats check out Walton’s Learning Center/Seasoning. There you will find a breakdown of what you are looking for. Welcome to the community. Go Team Orange

]]>https://waltonsdev.nodebb.com/post/29163https://waltonsdev.nodebb.com/post/29163Fri, 22 Jan 2021 14:48:27 GMT