ND Mike’s post about suction cups on stuffers reminded me that they worked so well that I thought why not on my mixer. Sure enough they worked great and I can now mix by myself without fastening or clamping to the counter

Retirement: get up, coffee, news, breakfast, try to remember what I was going to get done today, whoops, lunchtime, man I need beer and a nap, wow it’s dinnertime already, I’ll do it tomorrow, watch the news, tomorrow, wake up, repeat

@dennyo

My family likes summer sausage with light or no smoke so I have stared to do entirely sous vide

Blooming/drying after cook

Basic heat schedule except heat transfer is so fast with SV I set the finishing water at 155 and then Ice bath
Only change to basic recipe is to lower water Liquid loss in vac bag about a tablespoon
Color is reddish because I cure the farce
Total cook 2 hr.
EDIT
Actual cook was 2.5 hr., I forgot 10 minutes for SV to raise temp for each of the last 3 stages

Reults of my smokes bacon sausage roll

Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling

Pretty much the last of my peppers, some went into a cream cheese and sour cream spread/dip
The rest were dehydrated and turned into HOT seasoning powder

marzig20 Team grey is for non conformist renegades , not pigeonholed into group think.
We came into being long after Orang and Blue began
We don’t often recruit and blow our own horns because we are…well… non conformist renegades!

Tex_77 How about this setup

No benefit, It’s just a friendly competition between Austin (Orange) and Jonathan (Blue) started in the early days to see who could get the most on their “team”
A couple of weeks ago we started the GRAY team for those of us Rebel Outsiders who refuse to be followers!
All three have like colored hats, (not required)

Tex_77 If there was I’m sure Austin would be a charter member LOL

RafterW Great find

HerbcoFood My son Chris’s favorite

firerescue220 From the Walton’s site:
WHAT SIZE OF STUFFING TUBE FOR COLLAGEN SAUSAGE CASINGS?
Because collagen sizes may slightly vary by manufacturer, these are only applicable for Walton’s Collagen Casings and Walton’s Stuffing Tubes. These are the largest stuffing tubes that fit each casing size:
15mm Collagen – 10mm Stuffing Tube
16mm Collagen – 10mm Stuffing Tube
17mm Collagen – 10mm Stuffing Tube
18mm Collagen – 10mm Stuffing Tube
19mm Collagen – 12mm Stuffing Tube
21mm Collagen – 13mm Stuffing Tube
23mm Collagen – 13mm Stuffing Tube
26mm Collagen – 16mm Stuffing Tube
30mm Collagen – 19mm Stuffing Tube
32mm Collagen – 22mm Stuffing Tube

If you have a true 1/2 inch tube it equals 12.7mm so 21mm casing would be a sure fit.
That would be on the large size of snack stick but very doable
Here’s a tip, you can put 19mm casings on a 1/2 inch tube, which is what I have. What you do is slightly lube your tube and pull out the casing from the stack and then bunch it up on the tube manually
I’ll post this anyway but look like Paul beat me to it

Surg Looks like a very good and interesting pour

GWG8541 Those Cajun brats look really good to me
PS. I also love hot dogs

calldoctoday Love the char on those country ribs

Jonathon If they don’t hatch by 30 days in the incubator be carful how you handle them LOL

Grimpuppy Great looking sausage

processhead Totally agree, the Kill A Watt is a fantastic device for the price

processhead That looks great