Thanks! That is way above my head, so I appreciate the importance of your input into my quandary.

It’s so assuring and satisfying to have such members support. This is why I use Walton’s.

Jonathon
Thanks for the quick reply. The infor is invaluable to everyone.

I mixed up a brine to make Canadian bacon from a 2.55lb pork loin.
I think I may have used to much insta cure#1.

The recipe called for
1/2 gal water
1/2 Cup table salt
1 Tbl #1 insta cure
1/2 Cup B Sugar
1/2 Cup Canadian Maple Syrup
1Tbl W Pepper
1Tbl G Garlic powder

Is this going to be safe tho eat? Seems like way to much cure? I would have thought 1 1/2 tsp #1 insta cure would be correct.

Did I screw it up? I’m really concerned if it is safe to eat.

HELP.

It is currently curing in fridge.

Thanks
Bill Holt

CajunGourmet2018[link text](link url)
Try one of these places;
The Harmony House
Www.gohhf.com
Or
Spice Jungle,LLC
www.spicejungle.com

I’ve used them many times.

Joe Hell its a really good problem to have!

Hi guys,
I had guests this weekend and we decided to smoke some ribs on the Treager. They were a huge hit thanks to Excalibur’s seasonings, Signature Pork Rub and Smoke House Chicken! They where just amazingly delicious.

I first generously dusted them with the rub mixture ratio of 1-tablespoon Signature Pork Rub with 1-teaspoon of Smoke House Chicken. Then let them set at room temperature for 1-hour before putting them on the Treager to smoke for 1-hour. After smoking for an hour I wrapped them in tin foil with apple juice and water solution (approximately 2-tablespoons) and increased the cooking temperature to 300°F for two hours. They where very juicy, tender (bones pulled out of meat cleanly) and oh so delicious.

I got some photos early but they where consumed so fast I didn’t get a photo.

Hey fellas, I have a Traeger wood pellet grill, and make snack sticks and jerky beautifully. I’ve used all kinds of meat blocks and mixed versions. The only complaint is on it’s lowest setting it gets to hot I keep an air fan blowing on it and crack the lid to adjust.

Most times when I first started out with a premix kit it said to cook at 180°/200° For two hours. I have changed this to the lowest setting for 1-hour then increase 10° each hour until I reach an internal temp of 165°

I hope this helps.

PapaSop I’m sure mine is attached as well. I’ll keep on trying as this is addictive!!!

Jonathon thanks for your videos, it probably could have been worse! I’m sure to more on and keep trying!

Joe Hell I was pretty sure I wasn’t the lone-ranger on this. Just needed to share…thanks

Okay everyone I learned a valuable lesson over again!

When you are grilling don’t let yourself get distracted!

Really, how simple is this? I guess not too simple this is the second time I let myself get distracted! The second time!

Needlessly to say I killed the brats not in a good way either. I was doing really good up to the moment of distraction. I started the Treager with alder pellets set temp to 350°F and waited for 30 minutes for the first turn. So far so good. I opened the Treager took a peek and a photo and rolled the brats for their final cook to temp. (See photo)

That’s when I got distracted and over cooked the brats! They split wide open exposing I hadn’t pricked them before placing them on the grill, and turned the casing into what can only be described as vinyl that one would use to upholster a fine piece of furniture.

However, the inside of the brats were very tasty and delicious given the fact they survived the near pending inferno. Believe me somehow they were still a little juicy and I managed to eat two before my jaws gave out chewing the vinyl casing.

Yes, I’m embarrassed but I may have finally learned once again to grill is to be attentive to the art if you expect a great outcome. So everyone, I post this in trust that I’m not the only one that has done this, but pray you all don’t follow or repeat my misfortune.

Happy cooking!

I would what our custom butcher does with our Vinson, he places the bulk grind in a thin plastic bag the wraps it in butcher paper.
If you partial freeze your links then vacuum pack that always works here, we will pierce the package when we thaw them. This will help with the slight flattening when completely thawed.
Hope this helps.

PapaSop Thanks

unclebill did it work?

I hope the photos uploaded. Thanks to Jonathan and Austin for all the help and fantastic video!

It helps making Chicken Brats easier.

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Johnathon
The brats turned out great and excellent.

The first batch 5.5 pounds of 60/40 mixed skinless boneless thighs and breasts, I used only 8 ounces of water, recommended cold phosphates, carrot fiber and Blue Ribbon Bratwurst-no MSG seasoning and cased them in 30mm collagen casing.

They came out great! Wished I would’ve used more water.

The second batch 5.5 pounds of 60/40 mixed skinless boneless thighs and breasts, I used only 14 ounces of water, recommended cold phosphates, carrot fiber and Supreme Italian Pizza Bratwurst seasoning, 1/2 pound of Mozzarella High Temp Cheese, Cased them in 32mm collagen casing.

This batch came out excellent!

This was my first time using the fresh 30mm and 32mm casings, worked through some minor issues as I was learning how full to fill them. But, I got through it without to much trouble.

I cut the chicken into 1 inch pieces partially frozen, ground 1 time with 3/16 inch plate, mixed in all seasonings, additives and water. Hand mixed for 5-6 minutes got good extraction, cases right away.

We kept 1 pound of the Pizza and Blue Ribbon from the casing process and made into patties for supper tonight. The mixture of the two Seasonings was excellent taste.

Overall experience was great the brats look really good, the taste should be juicy and excellent. Will let you know.

I submitting 3 photos. If I can figure how…

Unclebill
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So, I’m going to use carrot fiber and cold phosphates per instructions on packaging for my chicken brats. Do I need more water what would be acceptable, 1.5 ounces?

Hey everyone l’m new to Walton’s, but have been bitten by the home meat processing bug.

I’m retired and find this very satisfying and rewarding. I love to experiment with meat processing as I’ve always wanted to get into it.

I’m from Central Florida area and been enjoying learning all about this home processing thing. My grandson got me into this with making venison jerky. It has grown into much more the past six months or so. I’ve made jerky, snack sticks and now exploring sausages too.

I’ve made venison snack sticks, combination venison/pork snack sticks, venison jerky, pork breakfast and Mild Sweet Italian sausages. I started with pre-mixed spices for the jerky and snack sticks but eventually want to start making them the Waltons way.

The first sausages I made was from trial and error recipes found on the inter web with fair success. I’m also a pretty good grilled too. I use a Treager Wood pellet smoker/grill but have desire to one day have a fair size smoker/smokehouse.

I’m looking to up my game so bare with me as I will be asking a lot of questions.

I look forward to sharing ideas and suggestions with you all.

Unclebill

Can someone explain to me the difference between sausage and brats? Are they same?

erich52 looks delicious! Did you smoke them in a smoker or in an oven? Looks very professional.