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Home Meat Processing Recipes for Sausage, Jerky, and more

Home Meat Processing Recipes

We have many simple recipes for the most common meat products listed below. Simply click on the click on a name below to view the recipe card for that product.

All of our seasonings can be purchased online by clicking here: Excalibur Seasoning

Find more Seasoning Shaker recipes here.


Jerky

Walton's Jerky Recipe

Snack Sticks

Walton's Snack Sticks Recipe

Summer Sausage

Walton's Summer Sausage Recipe

Fresh Sausage

Walton's Fresh Sausage Recipe

Bratwursts

Walton's Bratwursts Recipe

Smoked Bacon

Walton's Smoked Bacon Recipe

Imitation Bacon

Walton's Imitation Bacon Recipe

Brisket

Walton's Brisket Recipe

Smoked Ham

Walton's Smoked Ham Recipe

Ring Bologna

Walton's Ring Bologna Recipe

Chorizo Sausage

Walton's Chorizo Sausage Recipe

Kielbasa

Walton's Signature Smoked Kielbasa Recipe

Dry Rub Bacon

Walton's Dry Rub Bacon Recipe

Jerky (Whole Muscle Or Restructured)

Meat Block:

25 lbs. meat, sliced against the grain, 1/8" to 1/4" thick
Additives: 1-bag Excalibur Jerky Seasoning (for 25 lbs. of meat)
1-bag (1 oz.) Sure Cure (cure package is included with all jerky seasonings)
Mix: Mix the jerky seasoning and the sure cure together.
Process: Drag meat slices through seasoning, completely covering all sides. After covering slices with seasoning, put in a bag and add water until covered and hold in the cooler for 12 hours.
Or, for a re-structured jerky, mix cure into seasoning and then into meat. Grind meat once through a 1/8" plate and extrude using the All-Around Jerky Maker on your grinder or stuffer.
Cooking Instructions: Lay seasoned strips on smoke screens and place in smokehouse.
Stage
Oven
Smoke*
Damper**
Time
1
130o F
On
Open
1 Hour
2
145o F
On
2/3 Closed
2 Hours
3
175o F
On
2/3 Closed
Until Internal Meat Temp reaches 160o F.
*Do not use smoke if cooking in a household oven or dehydrator.
**If cooking in household oven, leave door slightly open for stage 1 and then closed for the rest.
Cooling: Hold 2 hours at room temperature before moving to cooler or vacuum packaging.

Snack Sticks

Meat Block:

25 lbs. of 80/20 Beef Trim
or 20 lbs. Venison and 5 lbs. Pork Fat
Additives: 1-bag Excalibur Snack Stick Seasoning
1-bag Sure Cure (cure pack is included with all snack stick seasonings)
3 oz. Encapsulated Citric Acid (This give the snack sticks its traditional "tang" flavor. This is an optional ingredient.)
2 lbs. Ice Cold Water
12 oz. Soy Protein Blend or 6 oz Sure Gel Binder
Process: Grind the beef once through a 3/8" grinder plate. Grind a second time through a 1/8" plate. Mix Sure Gel or Soy Protein blend into water. Add the seasoning and sure cure into the water and mix together. Add water and seasoning mixture to ground meat. Mix for 8 minutes. Add Encapsulated Citric Acid and mix for an additional 45-60 seconds. DO NOT REGRIND.
(If you use Encapsulated Citric Acid, you must cook immediately. If you do not use Encapsulated Citric Acid, you must hold in the refrigerator overnight or 12 hours before cooking)
Stuff: Stuff emulsion into 19-21mm Smoke Collagen Casings. Hang on smoke sticks.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
125o F
Off
Off
1 Hour
2
140o F
On
Off
1 Hours
3
155o F
On
Off
2 Hours
4
175o F
On
Off
Until Internal Meat Temp reaches 160o F.
5
Off
Off
ON
10 Minutes
*Do not use smoke if cooking in a household oven or dehydrator.
**To shower, simply spray with water for 10 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 90 minutes at room temperature before moving to cooler.

Summer Sausage

Meat Block:

25 lbs. of 80/20 Beef Trim
or 20 lbs. Venison and 5 lbs. Pork Fat
Additives: 1-bag Excalibur Summer Sausage Seasoning
1-bag Sure Cure (cure pack is included with all summer sausageseasonings)
3 oz. Encapsulated Citric Acid (This give the snack sticks its traditional "tang" flavor. This is an optional ingredient.)
2 lbs. Ice Cold Water
12 oz. Soy Protein Blend or 6 oz Sure Gel Binder
Process: Grind the beef once through a 3/8" grinder plate. Grind a second time through a 1/8" plate. Mix Sure Gel or Soy Protein blend into water. Add the seasoning and sure cure into the water and mix together. Add water and seasoning mixture to ground meat. Mix for 8 minutes. Add Encapsulated Citric Acid and mix for an additional 45-60 seconds. DO NOT REGRIND.
(If you use Encapsulated Citric Acid, you must cook immediately. If you do not use Encapsulated Citric Acid, you must hold in the refrigerator overnight or 12 hours before cooking)
Stuff: Stuff emulsion into Fibrous Sausage Casings that have been presoaked in approximately 90 degree water for 20 minutes. Make sure to tie or clip as snug as possible. Hand on smoke sticks.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
125o F
Off
Off
1 Hour
2
140o F
On
Off
1 Hours
3
155o F
On
Off
2 Hours
4
175o F
On
Off
Until Internal Meat Temp reaches 160o F.
5
Off
Off
ON
15-20 Minutes
*Do not use smoke if cooking in a household oven or dehydrator.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 90 minutes at room temperature before moving to cooler.
This product also makes an excellent snack stick, or ground and formed Jerky... Simply stuff emulsion into 19mm collagen casings, or run emulsion onto smoke screens.

Fresh Sausage

Meat Block:

25 lbs. of 70/30 Beef Trim or 25 lbs of Untrimmed Pork Butts
or 18 lbs. Venison and 7 lbs. Pork Fat
Additives: 1-bag Excalibur Fresh Sausage Seasoning
2 lbs. Ice Cold Water
Process: Grind all meat and fat through 3/16" grinder plate. Repeat for a second grind.
Mix: Mix seasoning with meat and 2 lbs of ice cold water for 3 minutes.
Stuff: Stuff into 30mm Fresh Collagen Sausage Casings, Natural Hog Casings, or 1 lb. Meat Bags.
Cooking Instructions: Always cook all meat products to a minimum internal temp of 160o F.

Bratwursts

Meat Block:

25 lbs. of 70/30 Beef Trim or 25 lbs of Untrimmed Pork Butts
or 18 lbs. Venison and 7 lbs. Pork Fat
Additives: 1-bag Excalibur Bratwurst Seasoning
2 lbs. Ice Cold Water
Process: Grind all meat and fat through 3/16" grinder plate. Repeat for a second grind.
Mix: Mix seasoning with meat and 2 lbs of ice cold water for 3 minutes.
Stuff: Stuff into 30-32mm Fresh Collagen Sausage Casings or Natural Hog Casings.
Cooking Instructions: Always cook all meat products to a minimum internal temp of 160o F.

Smoked Bacon

Meat Block:

100 lbs. Fresh Pork Bellies, trimmed, skin removed (preferred)
Additives: 2 lbs. Blue Ribbon Maple Bacon Cure
8 lbs. Ice Cold Water (38o F or less)
Process: Dissolve Blue Ribbon Maple Bacon Cure in water. Place bellies in Meat Lug and add brine solution. Make sure to completely cover bellies. Hold in cooler for 5 days at 35o F. Then rinse thoroughly with cold water, hang on bacon hooks, and then hang in smokehouse.
Cooking Instructions:  
Stage
Oven
Smoke
Shower*
Time
1
120o F
Off
Off
1 Hour
2
135o F
On
Off
1 Hour
3
150o F
On
Off
1 Hour
4
165o F
On
Off
1 Hour
5
180o F
Off
Off
Until Internal Meat Temp reaches 138o F.**
5
Off
Off
ON
20 Minutes
*To shower, simply spray with water for 10 minutes, or place product in an ice bath.
**Hold at 138o F for 19 minutes.
Cooling: Hold 2 hours at room temperature before moving to cooler.

Imitation Bacon

Meat Block:

10 lbs. Lean Pork and 15 lbs. Pork Fat
or 10 lbs. Venison and 15 lbs. Pork Fat
Additives: 1-bag Excalibur Imitation Bacon Seasoning
1-bag Sure Cure (cure package is included with seasoning)
7/32 oz. (0.01367 lb) Sodium Erythorbate (instead of using Sodium Erythorbate, you may hold the product in a refrigerator overnight or 12 hours. This allows for the nitrite conversion to nitric oxide gas for a cured product and a redder product.)
Process: Grind Lean Pork through a 1/8" grinder plate, twice.
Grind Pork Fat through 3/16" grinder plate, once.

Mix the Lean Pork with the water and all the seasonings, sodium erythorbate, and sure cure for 5 minutes. Add Pork Fat and mix for 3 more minutes.
Form: Shape emulsion in the form of a slab of bacon on a cookie sheet, or place in 1-2 lbs foil loaf pans.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower
Time
1
120o F
Off
Off
1 Hour
2
145o F
On
Off
1 Hour
3
175o F
On
Off
Until Internal Meat Temp reaches 160o F.
*Do not use smoke if cooking in a household oven or dehydrator.
Cooling: Hold 2 hours at room temperature before moving to cooler.

Imitation Bacon #2

Meat Block:

4 lbs. Lean Pork and 6 lbs. Pork Fat
or 4 lbs. Venison and 6 lbs. Pork Fat
Additives: 1-bag Excalibur Imitation Bacon #2 Seasoning
Sure Cure (cure is pre-mixed in seasoning)
0.0055 lb Sodium Erythorbate (instead of using Sodium Erythorbate, you may hold the product in a refrigerator overnight or 12 hours. This allows for the nitrite conversion to nitric oxide gas for a cured product and a redder product.)
Process: Grind Lean Pork through a 1/8" grinder plate, twice.
Grind Pork Fat through 3/16" grinder plate, once.

Mix the Lean Pork with the water and all the seasonings and additives for 5 minutes. Add Pork Fat and mix for 3 more minutes.
Form: Shape emulsion in the form of a slab of bacon on a cookie sheet, or place in 1-2 lbs foil loaf pans.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower
Time
1
120o F
Off
Off
1 Hour
2
145o F
On
Off
1 Hour
3
175o F
On
Off
Until Internal Meat Temp reaches 160o F.
*Do not use smoke if cooking in a household oven or dehydrator.
Cooling: Hold 2 hours at room temperature before moving to cooler.

Brisket

Meat Block:

25 lbs. Trimmed Flat Beef Briskets
Additives:

1-bag Excalibur Pa's Black Bull BBQ Marinade
or 1-bag Excalibur Soluble Pa's Black Bull BBQ Marinade
3 lbs. 8 oz. ice cold water

Process: Inject briskets with marinade, vacuum package with additional leftover marinade poured into the vacuum pouches with the brisket. Let sit overnight or 12 hours prior to smoking/grilling.
Smoke: Lay on screens or hang on bacon hooks and smoke.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower
Time
1
140o F
On
Off
2 Hours
2
210o F
On
Off
Until Internal Meat Temp reaches 190o F.
*Do not use smoke if cooking in a household oven.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.

Smoked Ham

Meat Block:

100 lbs. Bone-in Hame (approx. 5 hams)
Additives: 2 lbs. Country Brown Cure
2 oz. California Ham Spice
1.5 lbs. Sure Gel Binder
18 lbs. Ice Cold Water (38o F or less)
A few more lbs. of Country Brown Cure will be need for a brine solution to submerge and soak the hams. Use 1 lb. of cure for each 1 gallon of water for a brine solution.
Process: Dissolve the first 3 ingredients in the ice cold water. Pump hams to 20% of green weight (i.e. 22 lb ham should have 4.4 lbs of brine pumped into it). Submerge hams in a brine solution containing 1 lb. of Country Brown Cure per 1 gallon of water. Hold in cooler for 5 to 7 days. Rinse, place in netting, and hang in smokehouse.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
120o F
Off
Off
1 Hour
2
140o F
On
Off
2 Hours
3
150o F
On
Off
2 Hours
4
160o F
On
Off
4 Hours
5
190o F
On
Off
Until Internal Meat Temp reaches 160o F.
6
Off
Off
ON
20 Minutes
*Do not use smoke if cooking in a household oven.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 2 hours at room temperature before moving to cooler.

Chorizo Sausage

Meat Block:

25 lbs. of 70/30 Beef Trim or 25 lbs of Untrimmed Pork Butts
or 18 lbs. Venison and 7 lbs. Pork Fat
Additives: 1-bag Excalibur Chorizo Sausage Seasoning
8 oz. (0.5 lbs.) 50 grain vinegar
Process: Grind all meat and fat through 3/16" grinder plate. Repeat for a second grind.
Mix: Mix seasoning with meat and vinegar for 3 minutes.
Stuff: Stuff into 32-35mm Natural Hog Casings for a breakfast type Chorizo, or stuff in 1 lb. Meat Bags for bulk.
Cooking Instructions: Always cook all meat products to a minimum internal temp of 160o F.

Signature Smoked Kielbasa

Meat Block:

17 lbs. 80% Lean Beef and 8 lbs. 50/50 Pork Trim
Additives: 1-bag Signature Smoked Kielbasa Seasoning
1-bag (1 oz.) Sure Cure (cure pack is included with seasoning)
2 lbs. Ice Cold Water
12 oz Soy Protein Binder or 6 oz Sure Gel Binder
Process: Grin beef and pork through 1/8" grinder plate. Repeat for a second grind. Dissolve Sure Gel or Soy Protein into water. Add the water, seasoning, and Sure Cure to ground meat and mix for 8 minutes.
Stuff: Stuff into presoaked 32-35mm Natural Hog Casings. Link into 6" links.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
120o F
Off
Off
30 Minutes
2
145o F
On
Off
1 Hour
3
185o F
On
Off
Until Internal Meat Temp reaches 160o F.
4
Off
Off
ON
15-20 Minutes
*Do not use smoke if cooking in a household oven or dehydrator.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold 90 minutes at room temperature before moving to cooler.

Dry Rub Bacon

Meat Block:

100 lbs. Fresh Trimmed Pork Bellies, skin off
Additives: 5 lbs Excalibur Dry Rub Bacon Cure
Process: Dry rub all sides of belly and shake off excess. Lay belly fat side down in a large container with a drain. Rub next belly and place lean side down on top of first belly. Continue rubbing bellies and laying them lean to lean and fat to fat. Move container to cooler (38o F)*.
Hold for 3 to 5 days.
At the end of the curing time, fill container with cold water. Let the water run allowing the overflow to drain away for 2 hours. This will eliminate excess salt.
Hang: Hang cured bellies on bacon hooks and move to smokehouse.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
120o F
Off
Off
1 Hour
2
120o F
On
Off
1 Hour
3
135o F
On
Off
1 Hour
4
150o F
On
Off
1 Hour
5
165o F
Off
Off
15 Minutes
6
165o F
Off
Off
1 Hour
7
180o F
Off
Off
Until Internal Meat Temp reaches 138o F.
8
Off
Off
ON
20 Minutes
*If cooler is running 32o F or colder the bacon will not cure.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Label with Safe Handling instructions as this product is not fully cooked nor ready to eat.
Cooling: Remove from smokehouse and cool at room temperature for 2 hours.
Continue cooling based on FSIS Appendix B.

Ring Bologna

Meat Block:

7.5 lbs. 85% Lean Beef
8.75 lbs. 80% Lean Pork
8.75 lbs. 50/50 Pork Trim
Additives: 1-bag Excalibur Ring Bologna Unit Seasoning
1-bag Sure Cure (cure pack is included with seasoning)
7/32 oz. (.014 lbs.) Sodium Erythorbate
1 Quart Ice Cold Water
12 oz. Soy Protein Blend or 6 oz Sure Gel Binder
Process: Grind fat pork trim through 3/16th inch plate, twice. Grind the lean Beef and Pork through a 1/8th inch plate.
Mix: Place lean meat in mixer. While mixing add seasoning, Sure Gel, Sure Cure, and Ice Cold Water. Mix for 5 minutes.
Add fine ground fat trim and sodium erythorbate and mix for 3 more minutes.
Stuff: Stuff into Collagen Ring Bologna Casings. Hang and smoke.
Cooking Instructions:  
Stage
Oven
Smoke*
Shower**
Time
1
120o F
Off
Off
30 Minutes
2
130o F
On
Off
30 Minutes
3
140o F
On
Off
30 Minutes
4
150o F
On
Off
30 Minutes
5
160o F
On
Off
15 Minutes
6
170o F
Off
Off
Until Internal Temp of 160o F
7
Off
Off
ON
20 Minutes
*Do not use smoke if cooking in a household oven or dehydrator.
**To shower, simply spray with water for 15-20 minutes, or place product in an ice bath.
++To increase humidity for a better looking final product, place a small pan of water in the bottom of the smokehouse during the entire cooking cycle.
Cooling: Hold at room temperature for 2 hour. Move to cooler.