Jonathon
We need a whole reality show. Too many good and funny things through daily life not to get it all on camera.

twilliams Waste not want not, I had to fry fish 2 nights in a row because My stuff in the freezer is packaged for 2. I hate using double the vac pack bags because its not so eco friendly.

Kurt Ratzlaff I love all kinds of camping. I prefer a tent (and an air mattress not that I’m older😁). I’ve spent nights out under the stars with nothing but a bed roll. Gone canoe camping and slept next to a fire along the river. Hunkered down inside a tent during rainstorms, and even on a bed of straw in a small tent at 8 below in the snow. In my 20s I built a wickiup and a rope bed and stayed in it for several days. I’ve always loved sleeping outside. My first camp out without my parents was in my backyard, I was 4. I slept out quite a bit growing up.

Jonathon congratulations to all! I’m right behind you. I hit 1500 yesterday

Hudson2020 I don’t see why you couldn’t. It is add to product prior to cooking and the product is frozen. I would make sure to vacuum the package so that it is impervious to moisture from the freezer.

CapnMP another alternative to having steam and high humidity in the smoker is to finish taking the sausages to 155f in a water bath heated to 170f. It only takes a few minutes and removed wrinkles

Austin Jonathan At first I originally thought that’s the last time Hope Ford (I think that is her name) won something😂

Tex_77
Rhyme time? Sounds good 👍

John Belvedere Hell of a picture John, vice capture!!
SS grates, I think you got it covered.

Austin Come Austin you gotta win now! Hell, I’d drive all the way to Walton’s just to physically watch (and record) Jon’s expression! 🤣 🤣 🤣 🤣 🤣 🤣 🤣

I use 2 lbs. for 25 lbs. of meat. I also pulse the cheese in the food processor a couple of times in small batches to cut the size down . Seems to distribute more evenly throughout the sausage better.

Grimpuppy said in 25lb batch of Hot Links with Swiss Cheese:

JLane said in 25lb batch of Hot Links with Swiss Cheese:

Grimpuppy hey, this is an old post but I just came across a good deal on a L*M #8 with a dual grind and wanted your opinion. I do about 400-500lbs a year, can the #8 keep up? I have other grinders but the time savings on the dual grind is enticing.

To do 25 pound batches in the L*M #8 was about a 2 hour process by the time you ground, re-cooled and then ground again.

I’m right at about the same time, maybe including a certain amount of clean up. You also need to keep in mind re freezing the grinding head in between batches. A large amount of meat requires keeping the head cool. With the large amount of meat and not cooling the head you will be cooking the ground meat and the head will most certianly be getting hot!

calldoctoday I did find a nice consistent thickness point cut and a medium sized head of cabbage today.

Yep it is in the basement fridge.

dawg just hit the blank where the wording should be and it will bring up a text box and hit the box, it will give you an entry.

I’m going to use straight pork but

processhead But, its going to good use, so nothing wrong with that. It is not wasted time.

chippewa thank you very much. Still have 50 lbs. To go😁

PaPaSmokes 728F9C03-1385-4D95-AD82-72BA68AC33E5.jpeg this is Willies snack stick seasoning for 100 lbs of meat, what came with it is the orange packet which is 4 ounces of sure cure. It is 4 ounces because it is for 100lbs. If it was 25lbs of seasoning it would only be 1 ounce. You need this sure cure packet to smoke your finished sausage whether it be snack sticks, summer sausage, landjager etc. You WIL NOT have this cure packet for a fresh sausage such as bratwurst which is what seasoning you bought

nicholls47
I use and like Walton’s Hickory smoke powder. However, I see it as a spice to be mixed into sausage, to get a smoke flavor when I don’t feel like smoking.

If you are going to smoke your bacon… then why add smoke powder? You already get plenty of smoke flavor from actual smoke, and if you want more just smoke a bit longer! In general, smoke powder and liquid smoke are for use when you want that flavor, but don’t want to actually smoke it.

The smoke powder is just maltodextrin that has been massively smoked. It isn’t very water soluble, seems to clump up when I mix into water with spices. You could certainly add to your bacon in a dry rub, but I don’t think much would penetrate, and if you rinse, it will be washed off.

I think a better method, if you just want to try adding smoke flavor to something before you smoke it for 7 or 8 hrs, might be just wipe the slab down with liquid smoke of your choice before adding dry rub. I think that would get better penetration.

Good luck, let us know how it works out if you do it! Especially cool if you did one with, one without, and compared.