steve brown45 I am not familiar with your jerky gun but I have the LEM Jerky Cannon and the tubes from my Walton’s stuffer fit the Jerky Cannon.

PapaSop That’s what I do too but using food grade oil. Not sure if there is a better way but so far no problems.

I just made 25 lbs of venison/pork kielbasa using Walton’s Signature Smoked Kielbasa seasoning. I substituted carrot fiber for the sure gel meat binder. The recipe called for 1 quart of cold water which ended up not being enough. I did not measure the extra but close to a double. I could tell it needed more when I was trying to mix it.

Just finished my first sous vide steaks. Wow! Cooked perfectly and the exact same all the way through - no over cooked grey edges. Vodka martini in the shaker now.

pramey3 The recipe I made a while back had 1/2 pound of liver for 2 pounds of pork. I thought that ratio was too much liver but 1/4 pound to 12.5 pounds of pork will likely not have that “authentic” taste. I substituted chicken livers for the pork livers that were in the recipe. I could not find pork liver anywhere. One trick that does help get the authentic taste is to cook the rice in the water that was used to cook the meats.

@danelle Pounds divided by pounds is still pounds even if its a decimal. In your example you get .0725 pounds of cure for the 1 pound of meat. If you multiple the .0725 by 16 oz in a pound you get 1.16 ounces of cure. Same math on the seasoning packet. 25 divided by 100 times the pounds of meat equals pounds of seasoning. You can then convert that to ounces by multiplying by 16 or whatever other measurement you want to use.

I made 25 lbs of sausage using the Signature Smoked Kielbasa seasoning, sure cure and carrot fiber. The stuffed casings set in the refrigerator overnight before I started smoking it today. My Primo XL will only hold about half of the sausage. If I cannot get the other half in the smoker today how long can I leave it in the refrigerator before smoking? I will not be able to smoke it on Thanksgiving but could work on it Friday. Is that safe and will that rest change the flavor?

Ed_Orum I do not have anything to offer regarding the texture but I have read that meat will not absorb any smoke once the IT reaches 160 degrees. That may not ably to the casing. Typically if I am smoking some that will get wrapped I wait until the IT reaches that 160 degree mark.

schreib You are correct. Cures are used to protect the meat when the temperature is in the danger zone between 40-140 degrees for extended periods like fermenting or things like curing and drying. Applies to jerky, bacon, ham, salumi, etc. You do not need a cure for grinding, spicing, packaging and then freezing. Just keep the meat and equipment as cold as possible. I typically put my grinder pieces (not the motor) in the freezer for a day before starting.

Bob's meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

djc51 Here is a link to an analysis of soaking vs not. The article argues against soaking except under certain circumstances. It seems to make sense to me. https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first