Walton's Blog

Think of smoke as an invisible spice rack that also carries heat, chemistry, and can either perfect or ruin your meat! The wood you choose decides what notes land on the tongue, how fast they arrive, and how intense that flavor is. Smoking the wrong piece of meat on the wrong wood for the wrong amount of time can cause your masterpiece of BBQ to become inedible!   Think of smoke as an invisible spice rack that also carries heat and chemistry, and can either perfect or ruin your …

One of the questions we get all the time is what seasoning works best with my Deer, Elk, Moose, Bear, or other wild game. It makes perfect sense to ask this, given our extensive experience with these seasonings, but it is a tricky question to answer, as tastes vary significantly from person to person. However, below is a list of the seasonings we recommend the most to people based on the protein. You will notice that, specifically with Elk and Moose, we chose milder seasonings. This is becau …

If you process your own meat, you already know that we can sometimes be a particular, even odd group of people. We have strong opinions on things that the average grocery shopper hasn't even heard of (is Encapsulated Citric Acid a cure accelerator or not?) and we take pride on the amount of blood on our hands while making sausage or jerky! You know the pain of seeing an experiment with your hard earned wild gameo   If you process your own meat, you already know that we can somet …

Figuring out your smokehouse is one of the most important steps you can take in making sure you make the most out of your smoked meat. Whether it is sausage, bacon, pork butts or brisket you need to know your smokers hot and cold spots, air flow direction, strengths and weaknesses to be able to make something that will have your family wishing you smoked meat every day! We are going to go over some common issues, and some easy steps you can take to prevent this from happening to you in …

We are going to get technical here in a way that will make some people's eyes glaze over but will excite meat nerds! Cure #1, Sure Cure, Butcher's Cure, Prague Powder, Curing Salt, Insta-Cure, Quick Cure and a few other names all refer to basically the same thing, 6.25% sodium nitrite, salt, food dye and an anti-caking agent. If you have found this blog post I would assume that you have already made your own Summer Sausage, Jerky, Ham or Bacon, and therefore are familiar with what cure …