Decided to try using some of the Mexican Chorizo I made two weeks ago to make a fatty. I stuffed it with some cilantro lime rice, black beans, and shredded cheese. I was hoping to smoke this fatty tonight to add that smoky flavor but the rain didn’t help. So I opted to just make it in the oven. An hour at 350° with it wrapped in foil. Then I pulled the foil and cooked it at 450° for about 15 or so minutes to crisp up the bacon. Came out awesome!

Made 50 pounds of Mexi-Chorizo today. I’m so glad I got this. It’s so good. I think I’m going to use more fat next time but it tastes great. Packaged it all in one pound bags because I don’t normally eat chorizo in casings. If you haven’t tried this it’s so good.

Mexican Chorizo fatty with cilantro lime rice, black beans, and cheese inside. Can’t forget the bacon weave exterior

Mike from Galloway, NJ. New to the sausage and cured meat game but I’m going all in. Ordered about $300 worth of stuff to get started lol.

Jonathon I was afraid of that. Damn. Should’ve went with my “gut”(see what I did there lol) and bought the natural instead. Live and learn I guess.

PapaSop let’s just say the little engine that could… Barely could lol

Hey everyone. Other than introducing myself in the role call section, this is one of my first posts. I recently placed my first order with Walton’s and I have a couple questions. One being I have a packet of sure cure or some kind of curing agent that was in my box and I’m assuming that belongs with my Willie’s snack stick seasoning. Is that correct? All the other stuff that I got was just normal spices that could be used with fresh sausages or brats so that’s why I’m assuming the cure goes with the snack stick seasoning. My other question is about the extra Maple PSS that I ordered. After ordering it I wasn’t sure if that’s all I needed for and extra maple flavored breakfast sausage or if I had to add that to another breakfast sausage seasoning. I’m sure the fine folks in here will be able to answer these basic questions for a newbie like me LOL. Thank you.

gothamchef oh boy… A bunch of different sausage spices, casings, high temp cheeses, etc. I can’t wait to get started.

srg158 you happen to have one of those family recipes you wanna share?

blackbetty61 said in General questions about first order.:

Njlungbuster yes the cure is for your willies snack stick seasoning…and I believe that’s all you need for your breakfast sausage. I’m sure if I’m wrong someone will reply…my question is, is the 15now the new discount code I guess I missed that one? Happy stuffing post pics of your products during and after everyone here likes pics

I don’t know if that code is still active or not. My order was done between Christmas and New year’s. Thanks for your help!

Jonathon thanks! I’ve made a bunch of Fatty’s over the years and they’re always pretty good. Sometimes sausage, sometimes ground beef, and in this case chorizo. I’ve done Italian ones, breakfast ones, cheeseburger ones, and now a Mexican one that I really enjoyed. Thanks for the IG post. I gotta go check it out!

BobbyMac I’ve actually been looking very hard at that exact grinder as well. I’ve got basspro money and points to burn and it gets fantastic reviews. Thanks. I’ll hit you up if I need to check one out. Thanks!

twilliams I don’t think that will be an option. That’s a little pricey bumping up to a #22. Hmmm damn

twilliams and there aren’t any in stock