Thanks for all of your guys input. I appreciate it. As you can probably tell I’m a newbie. I was able to stuff them last night. I’ll be smoking them early tomorrow morning and then doing the sous vide. I’ll try using the frig to make them a little dryer after processing. Outside temp is supposed to be in the single digits tomorrow morning. Where the heck is Spring when we need it. Ha Thanks again!
Grind and hold.
Jonathon I am a member of a few FB sights, and it still amazes me that a person can actually ask a question and people are either sarcastic or go in a completely different direction in their answer. Of course, in this community we do sometimes get a little off track, but it is usually after many members have tried to help and it is always in good fun.
This topic is a perfect example how everyone jumps in with their experience and suggestions. Once the initial topic has been satisfied, we tend to jump off a bit. This is great! Most things tend to go to somewhere else as we think about it. That said, if a question comes in regarding the topic, everyone is back on point. Luv it.
As far as FB, I still have an account but… I only see posts from immediate family, some close friends and a couple co-workers. Ok, three local butcher shops as well. Get into your settings and start shutting that shi# off.
Was talking with one of my co-workers today. He’s thinking about starting to do some home processing. Told him about Walton’s and Meatgistics. His first question, does this have anything to do with FB? No, this is a good place. He left FB a couple years ago.
Ok, I’m done now. Need a drink.
I would agree in whole with you except for one tiny detail. While on FB a year and a half ago, I stumbled across a post talking about preparing and cooking sausage.
Even a blind squirrel…
Thanks waltons for having the FB, Twit, and IG accounts. We all got here some how.
Yep, got here by doing a search on a sausage stuffing question. The rest is history. LOL
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
I found my way here through a local slaughter house. I asked him where to find a good boning knife. I found that and a whole lot more. It was a great day ️
my story is I was buying Excalibur seasoning from a local store, but they didn’t keep too much in stock, so I searched for it on the web and found Waltons, rest is history.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I was using a competitor and their order fulfillment speed is slow at best and I decided to look around and Walton’s prices were better, so I figured lets try it and see. I tried a small order and their fulfillment and shipping speed was amazing and still has not failed me. Then I found meatgistics and wow what a fun place that has the absolute best people on the web.
Back to the op’s question, I take my final IT to maybe 155 for my cured smoked summer sausages and meat sticks.
I found Walton’s because I was looking for family LOL! Seriously it was the tender jerky that got me involved
Dr_Pain then you found both !