Austin
Bob Smith here from Sheridan, Wyoming (Retired Military)
Been making Sausage for several years with the following equipment:

1. 1.5 hp #32 grinder
2. 10 lb electric stuffer
3. 20 lb mixer that attaches to the grinder
4. Used a 40” Masterbuilt Smoker for years but recently splurged and bought a Smoken-it #4D-Digital WI-FI with the Bella cold smoke generator. Love it!!
5. Also have a Traeger pellet grill.
   Been reading the posts in this f***m and have learned a lot.
   I’ve got lots of questions and look forward to interacting.

kyle I’m looking to buy an Anova Pro so if you hear anything I’d much appreciate a heads up.

I joined this forum about a week ago and have been reading the posts almost all day every day since. I can not believe the amount of knowledge I’ve gained from this forum.
I made 25lbs of Willies snack sticks with 50/50 pork and deer last week. It stalled at 147 degrees like it always does. After about 10 hours , my patience got the best of me and I increased the temp from 175 to 190 and then to 200. Ended up ruining about half of them.
Had never heard of the Sous vide solution of finishing in water till I joined this forum.
Bit the bullet and bought an Anova Precision Cooker Pro Sous vide. Found it on Walmart’s website for $238 and free shipping. It’ll be here on the 3rd of March at which time I’m planning a 25 lb batch of Polish Sausage using Walton’s seasoning and L*m’s Free bind with 32 mm cellulose casings ( the wife don’t like the “skin” of collagen) I will be trying the Sous vide finish.
My Questions;

1. What size cooler would you recommend I buy for 25 lb batches and is it better to have short and deep or longer and shallow cooler?
2. Will cellulose work with Sous Vide finish (Vacuum packed of course)?
3. Has anyone tried putting a wireless thermometer (ie. MEATER) in the meat in the vac bag to monitor the temp? I could tightly wrap the ambient tip with Saran Wrap and tape so hopefully it wouldn’t get wet. Just a thought.
4. Any tips on the finish with the Sous vide and cooler would be greatly appreciated.
5. Do Cellulose casings react to the same smoke schedule as collagen?ie. Dry then add smoke and step up slowly to 130 or 140 then into the Sous vide till 160, ice bath, rest and strip casing and into the fridge to be vac packed the next day.
6. Again, this is best forum I’ve ever encountered. Can not believe the amount of knowledge that gets shared on here

processhead Thanks much!

processhead what did you use for a flat surface. The video was pushing a piece of 1/2” glass that sells for $80 on the sponsors website. Another video said a piece of granite works good.

There are numerous videos on YouTube on how to sharpen grinder knives and plates. Sausage maker sells stones the you put on your grinder and “2 guys and a cooler” show how to do it with a flat surface and sand paper. Has anybody tried one of these methods?

Grimpuppy Ya, I could only find one in all my searches and it was $109 for a 24 qt. I just ordered a 70 qt Coleman from Amazon. Kind of pricey ($60) but I’ll make it work. Thanks

Tex_77 Thanks. I searched the topic and got most of my questions answered on the Sous Vide but would still like to hear any info and tips on Cellulose casings.

I joined this forum about a week ago and have been reading the posts almost all day every day since. I can not believe the amount of knowledge I’ve gained from this forum.
I made 25lbs of Willies snack sticks with 50/50 pork and deer last week. It stalled at 147 degrees like it always does. After about 10 hours , my patience got the best of me and I increased the temp from 175 to 190 and then to 200. Ended up ruining about half of them.
Had never heard of the Sous vide solution of finishing in water till I joined this forum.
Bit the bullet and bought an Anova Precision Cooker Pro Sous vide. Found it on Walmart’s website for $238 and free shipping. It’ll be here on the 3rd of March at which time I’m planning a 25 lb batch of Polish Sausage using Walton’s seasoning and L*m’s Free bind with 32 mm cellulose casings ( the wife don’t like the “skin” of collagen) I will be trying the Sous vide finish.
My Questions;

1. What size cooler would you recommend I buy for 25 lb batches and is it better to have short and deep or longer and shallow cooler?
2. Will cellulose work with Sous Vide finish (Vacuum packed of course)?
3. Has anyone tried putting a wireless thermometer (ie. MEATER) in the meat in the vac bag to monitor the temp? I could tightly wrap the ambient tip with Saran Wrap and tape so hopefully it wouldn’t get wet. Just a thought.
4. Any tips on the finish with the Sous vide and cooler would be greatly appreciated.
5. Do Cellulose casings react to the same smoke schedule as collagen?ie. Dry then add smoke and step up slowly to 130 or 140 then into the Sous vide till 160, ice bath, rest and strip casing and into the fridge to be vac packed the next day.
6. Again, this is best forum I’ve ever encountered. Can not believe the amount of knowledge that gets shared on here

kyle I’m looking to buy an Anova Pro so if you hear anything I’d much appreciate a heads up.

bocephus
It’s a C*****s. Attaches to the C*****s grinder but I don’t know if the splines are different on other brands.

Austin
Bob Smith here from Sheridan, Wyoming (Retired Military)
Been making Sausage for several years with the following equipment:

1. 1.5 hp #32 grinder
2. 10 lb electric stuffer
3. 20 lb mixer that attaches to the grinder
4. Used a 40” Masterbuilt Smoker for years but recently splurged and bought a Smoken-it #4D-Digital WI-FI with the Bella cold smoke generator. Love it!!
5. Also have a Traeger pellet grill.
   Been reading the posts in this f***m and have learned a lot.
   I’ve got lots of questions and look forward to interacting.