I am able to find specials and get pork butt for 99 cents. Also found a butcher down the road who can provide pork fat for 50 cents a pound as they butcher every couple days.

When you try Team orange, you never go back!!

Jonathon Thanks Jonathon. I guess I was lucky. I underestimated the time to get the sticks smoked. I will be using your other helpful hints next time with the sponges and water bowl to get the temps to peak quicker. Learned a lot after processing 200lbs total of meat in 4 days!

I am interested on the discussion about not using ECA if you are not smoking till the following day. I made six 12 lb batches of different flavored sticks (50/50 pork/venison)and each one had ECA but the smoking process took longer than planned so I was smoking for 3 days. After stuffing, the stick were outside and around freezing temps while waiting for the smoker to free up. I had no issues with them waiting to smoke and everyone loves them. I will say they do have a strong tang and I wish I would have done a batch without to compare. Trying to understand others big concern about not smoking immediately when using ECA.

When you try Team orange, you never go back!!

To add to this question, what fat ratio would you recommend for the beef? 80/20 or 70/30? I have made a bunch of sticks with venison and did 50% pork shoulder and 50% venison but I have additional seasoning to use up so I would like to make more with pork and beef.

Jonathon thanks for the advice Jonathon!

Jonathon Thanks for the great info. I really appreciate it. It was a good four days of work plus vacuum sealing. One additional question…does it help to have the brats sit for a bit in the fridge to let the seasoning get through the meat or is there no difference. Would love to make fresh brats for a party and grill immediately but want to make sure I have as much flavor as possible.

Just got done processing 200lbs of meat into sticks, brats, summer sausage and jerky. We had 80 lbs of venison scrap meat and added 80 lbs of pork shoulder for the brats and sticks. We did venison and pork fat for the summer sausage. It was a great experience and the first time we did this kind of volume and using all different Walton’s seasonings (first time with Walton’s and loved ever flavor we have made). Because we tried so many different seasonings, we have a bunch left over (made 12lb batches). My question is if it is ok to use just pork butts for making more sticks and brats or if I should be mixing beef or something else. I don’t want to hold on to the seasonings until next deer season. Any help with both brats and sticks would be greatly appreciated.

I am able to find specials and get pork butt for 99 cents. Also found a butcher down the road who can provide pork fat for 50 cents a pound as they butcher every couple days.