What is the best method for using this cure? The directions seem pretty vague, other than it says 2lbs will cure 100lbs of bellies. Is this cure supposed to be used as a brine/pickling solution? I’ve watched the video where Austin and Jon inject it into a belly. Thanks for any help you can provide.

Pivodog I twist the untied end and then use the excess string from the already tied end to to the open end. Haven’t had any issues with it slipping.

RJ Adventures It’s pretty easy, just like snack sticks or summer sausage. Just different casing and learning to tie off the end with the string already attached to the other. I like to smoke mine until internal temp of 130 and then sous vide. Cooks way faster and no case hardening.

smokinbubba I am using Walton’s ring bologna and Lebanon bologna seasonings. They’re both really good. I actually did the math and mixed them this time because I had small amounts of both left.

The first time I used the 40mm x 18” ring bologna casings, I read the directions and it says to soak for 15 minutes in a 15% salt solution, at 15 degrees Celsius. I did this for several batches and I’ve always wondered why?
Today I was looking at the casings on the website and it says to soak in Luke warm water for 10 minutes. Now I’m really wondering which is better and why?

Brent from Garden City, KS. I’ve been processing my own deer for 21 years, since I shot my first at 16 yrs old. In the past couple of years I’ve gotten into sausage making and I’m loving it. Having Walton’s in KS has definitely stepped up my game with all the seasonings, equipment and expertise at hand. I look forward to learning and sharing with you all.