Thinking about using a hind quarter of a deer to make corned venison using Waltons Corned Beef seasoning and cure. Seeing how this is normally made with brisket, is it likely to turn out dry using venison hind quarter since there is little to no fat?

Thanks all for the info

Good evening all,

What is the expected shelf life of the seasonings that Waltons sells when still sealed in the package?

I want to purchase multiple packs to have on hand but do not want to throw it away due to old age degrading the quality.

Any help is appreciated

mrobisr ,

Thanks for the info, sorry to be such a rookie but I am learning!

So, mrobisr, I suppose my question would be if I am using sure cure, what is the amount of water to use along with the recipe that kyle showed? The conversion chart shows the following for Sure Cure which does not give an amount for water but lists N/A in both 1lb and 5 lb meat quantities.

Sure Cure (Pink) 45604900091/4 tsp (.04 oz / 1 g) N/A 1 1/4 tsp (.2 oz / 5 g) N/A

Kyle, getting ready to try the chipped beef recipe that you posted. Will add a drying process to the end as I agree with craigrice that it needs to be dried. I seem to prefer it dried.

Will let you know how it turns out when done!

Austin Jonathon, thanks for the info guy’s. I have made the changes and we will see what happens. I love the e mails but there were just too many as I am positive that you guys are aware of.

Probably a little late to the discussion but the way I fix venison liver is:

Slice thin (about 1/4"). Dredge in flour with salt and pepper added. Fry just until hot through with a little pink inside (like TexLaw says above). I always fry my onions in a separate pan because I like a lot of onion with liver so I do a whole skillet full of just onions. When done, I add some pickled jalapeños to the liver and onions on my plate and it is amazing.

Serve with fried potatoes and onions.

Jonathon,

So I have turned off most anything that I can turn off and still get notifications for conversations I am not involved in. Can you give me clear instructions on how to set up my account so that I only get notifications for posts that I start or reply to. The others are too much and I would like to disable them. Not sure what I am missing on the settings page.

Thanks Tex_77! Love the news but it gets overwhelming sometimes. Will give it a try

Good afternoon guy’s,

How do I turn off e mail notifications for Waltons community? I am getting way too many e mails that show up every time someone posts to a discussion that I am not even involved in and I do not want all of these e mails.

There is a product called better than bouillon ( can be found online) that makes a chili seasoning paste that is really good. I have used it to rub pork bits and make hot dog chili sauce with great success! You would likely need to mix it with some water for better distribution but I think it would do a good job but you would still need to figure out the quantity.

One note that you may want to consider is that this product will make a deep red sausage as it has a lot of color to it.

I think this would be a great place to start!

Lost River Jones, The one I use is called Big Oven. It should be readily available on their website and it is actually a web based software so I can view/use it on any device although I find it works best with Google Chrome. You can copy paste recipes and then you simply label as ingredient, instructions etc. If you have the paid version (which I do as I said at $20 annually) you can create custom folders etc.

They have about 500,000 online recipes that are searchable, some of which are good and some are not so much. They are all added by users to my knowledge and that leaves a lot of room for varying taste. I use it mostly for my own recipes but have found some good ones on there.

It also has some great features such as a leftover feature where you can enter up to three ingredients and it will search for a recipe that uses those ingredients.

Check it out!

caddis, I think I simply wanted to retain more moisture in the final product and was attracted to the carrot fiber as it indicates that it doesn’t change the taste of the final product. Since I wanted to add a fair amount, I decided it would be a good thing to try.

It has worked out well and I really like the finished product. I also use this recipe in hot dogs, but, I am looking for a different way to cook them as the last batch was overcooked and ended up as snack sticks (and very good ones at that). Thinking of trying a water bath for the hot dogs instead of oven or smoker. May or may not work but we will see!

No problem Lost River Jones. It was pretty easy and most was copy/paste from my recipe software. I like it because I can put in recipes by the pound and resize for the amount of meat I have or any other recipe I want to change the finished outcome on and it is only $20/year

Sorry guy’s, had to make one correction. The water is 4 fl oz instead of 2.5. I changed it on the last batch and forgot to include the change above.

Thanks to all for the comments.

Jonathon, I will allow those to sit for at least 30 days and maybe longer if I can bring myself to wait that long. I processed these in a water bath canner so they are sealed good for storage even though the vinegar content should be high enough to keep them safe.

Snake River Smokers, I use the following:

1 1/2 Cups White Vinegar
1 Cup Water
1/2 Teaspoon Trinidad Scorpion Pepper Flakes
1 Teaspoon Minced Garlic
1 Tablespoon Salt
Mix water and vinegar. Bring to a boil and boil for 5 minutes.

Put snack sticks in the jar standing on end and add the garlic, peppers and salt. Pour boiling water over the sticks to cover. Put on lid and ring and allow too cool or process in boiling water bath for 20 minutes.

If not processed in boiling water bath, keep refrigerated.

As far as the bologna recipe goes, I use the Waltons Bologna unit SKU: 4550330002 (not the Hot Dog and Bologna seasoning). I used this for all of the items in this post as I really like the flavor it produces, I just add a few items to make it unique to the product (cheese, jalapeño or other spice). I also add carrot fiber and extra water as I like my bologna moist. Recipe is below:
.7pounds Venison Ground
3 pounds Boneless skinless Chicken thighs Ground
26 grams Bologna Unit seasoning
10lb Capacity Bologna Casing
1.13 grams Sure Cure
6.8 grams Sure Gel
24 grams Sodium Erythorbate
2.5 ounces Ice Water
4 grams Carrot Fiber

MEAT MIXING
Place lean meat in the mixer. While mixing add Bologna seasoning, Sure Cure, Sure Gel, Carrot Fiber, Sodium Erythorbate and Ice Cold Water. Mix for 10 minutes. Lastly, if you are using Encapsulated Citric Acid add it during the last 60 seconds of mixing. If you add the Encapsulated Citric Acid too soon you could break the encapsulation and release the acid into the meat too soon.

SAUSAGE STUFFING

Stuff your meat into casings that have been soaked for at least an half hour in water that is 80 - 100° so the casings are pliable. Fibrous casings are tough and durable so don’t worry about blowouts just stuff them fully but make sure to leave enough room to get a hog ring on the open end.

Can also be stuffed into cellulose casings for skinless snack sticks.
NOTE

THERMAL PROCESSING & SMOKING

To smoke, start them out at 150 for 3 hours, then 165 for 1 hour and finally at 180 until the internal temperature reaches 165°.

COOLING

Place it in an ice bath or shower for 20 minutes to bring the temperature back down and then hold at room temperature for 2 hours and then move to a cooler or freezer before vacuum packing. I let this sit in a refrigerator overnight before slicing to make sure the temperature was brought all the way down.

THERE ARE MANY VARIATIONS TO THIS BUT THIS WORKS FOR MY GREEN MOUNTAIN GRILL OR IN MY OVEN WHICH DO NOT GO TO THE LOW HEAT SETTINGS OF A SMOKER

YooperDog, hoping all turns out well with your endeavors. I feel confident something quite tasty will happen!

Hello all,

This past weekend, I made 2 chubs of venison bologna and sliced it for sandwiches, 4 rolls for snacking and about 60 skinless snack sticks that I pickled and canned with red pepper flakes and garlic

I used Waltons Bologna Unit seasoning and this stuff is really good. I add extra water and also add some carrot fiber to help it stay moist and it turns out the best I have done thus far.

I attached some pics of the pickled hot bologna and the lunchmeat.

I do the same as many others in that I grind, season and grind again before stuffing into meat bags. I think it is common knowledge that ground beef becomes tough the more it is worked due to (I assume protein extraction) so I figure the less I handle the sausage, the better. This method works well for me and gives a moist, less solid bite when cooked.

Good info all. I will try it one day provided the deer co-operate!

Good afternoon all,

What cure would be recommended for making chipped deer and what curing process should be used? I do not see anything listed for that purpose in the cures list.

Wanting to try something new. We love chipped deer but have had it all made for us previously.