<![CDATA[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

]]>https://waltonsdev.nodebb.com/topic/4915/new-to-waltons-some-advice-would-be-appreciatedRSS for NodeThu, 10 Sep 2026 22:51:23 GMTWed, 19 Jan 2022 03:17:54 GMT60<![CDATA[Reply to New to waltons some advice would be appreciated on Sat, 22 Jan 2022 03:36:04 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65905https://waltonsdev.nodebb.com/post/65905Sat, 22 Jan 2022 03:36:04 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Fri, 21 Jan 2022 22:07:52 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/65859https://waltonsdev.nodebb.com/post/65859Fri, 21 Jan 2022 22:07:52 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Fri, 21 Jan 2022 18:04:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65796https://waltonsdev.nodebb.com/post/65796Fri, 21 Jan 2022 18:04:18 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Fri, 21 Jan 2022 17:08:10 GMT]]>mrobisr very well said. ethon bell welcome aboard.

]]>https://waltonsdev.nodebb.com/post/65791https://waltonsdev.nodebb.com/post/65791Fri, 21 Jan 2022 17:08:10 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Thu, 20 Jan 2022 17:12:05 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65633https://waltonsdev.nodebb.com/post/65633Thu, 20 Jan 2022 17:12:05 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Thu, 20 Jan 2022 13:54:49 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/65607https://waltonsdev.nodebb.com/post/65607Thu, 20 Jan 2022 13:54:49 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 19:16:21 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65481https://waltonsdev.nodebb.com/post/65481Wed, 19 Jan 2022 19:16:21 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 17:10:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65465https://waltonsdev.nodebb.com/post/65465Wed, 19 Jan 2022 17:10:08 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 17:00:15 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/65462https://waltonsdev.nodebb.com/post/65462Wed, 19 Jan 2022 17:00:15 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 16:14:15 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65456https://waltonsdev.nodebb.com/post/65456Wed, 19 Jan 2022 16:14:15 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 13:48:36 GMT]]>samspade I just mix the seasoning and cure with the water then mix with the meat. I usually have my meat already ground and froze in 5lb packages. Not a fan of the citric acid or the gel.

]]>https://waltonsdev.nodebb.com/post/65429https://waltonsdev.nodebb.com/post/65429Wed, 19 Jan 2022 13:48:36 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 05:29:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65419https://waltonsdev.nodebb.com/post/65419Wed, 19 Jan 2022 05:29:18 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 04:12:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65418https://waltonsdev.nodebb.com/post/65418Wed, 19 Jan 2022 04:12:26 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 04:05:18 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65417https://waltonsdev.nodebb.com/post/65417Wed, 19 Jan 2022 04:05:18 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 04:00:42 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/65416https://waltonsdev.nodebb.com/post/65416Wed, 19 Jan 2022 04:00:42 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 03:41:58 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65414https://waltonsdev.nodebb.com/post/65414Wed, 19 Jan 2022 03:41:58 GMT<![CDATA[Reply to New to waltons some advice would be appreciated on Wed, 19 Jan 2022 03:34:48 GMT]]>There are many videos on this site that help for most any meat processing that you might want to do. Check them out. They are very helpful.

]]>https://waltonsdev.nodebb.com/post/65413https://waltonsdev.nodebb.com/post/65413Wed, 19 Jan 2022 03:34:48 GMT