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

Made 2-1/2lb. experimental onion sausage batch today so I decided to stuff with my jerky gun.
Luckily my 12lb. stuffer tubes work on my jerky gun so I used the 1" tube
So, at the end how will I get the remaining farce into the casing?
I put 3 of my stuffer eggs into the gun with the pictured results

LOL, that 1 tablespoon is all that didn’t go into the casing!

Just got home from BratFest. What a sausage extravaganza!
My family Tried all the available flavors, some more than once.
When we arrived the single file sample line was VERY long and we thought man, this is going to take forever
Then someone got the idea to separate the sample tables, and spread them out and presto, problem solved
It’s no wonder Walton’s customer service is so good! These guys think on the fly!
So I got to try seasonings I was curious about and ate about as much bratwurst as I could stand LOL

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!

calvin I think a greater disservice to new users would be to over simplify and risk having them starting out with a failure and thinking the process is too difficult.
All of us had to learn and this is the place to get off to a fast start
I failed to point out above there are varying levels of protein extraction needed
You don’t need protein extraction for sausage like rope sausage or brats (great starters). You probably need some extraction for a hot link. For summer sausage more protein extraction is desired
If you make restructured jerky and you don’t have a very sticky extraction you may end up with kibble

Dave in AZ Very interesting salad!

Surg Looks very juicy, you are right sous vide and pork are a great match

PapaSop That’s some great co-workers!

Tex_77 Wow, last batch of the year, bottled on Sept. 22 and already on the shelf!
Congrats!

Idaho Smokey That sounds great

Cabelas90 Interesting and great info, thank you

Surg Good looking jerky

processhead Great photo, yes it must be pretty soft

processhead My point is if it was cast or machined to be square for the blade but round for the plate hardening would not be an issue.
Square shaft in square hole, that’s not much of a wear issue, round shaft through round hole with meat fat lube, not much wear issue but round hole riding on the points of a square shaft even if hardened is definitely a wear issue

processhead I can’t see why the shaft would be square machined all the way to the augur when they could have stopped and left the portion for the kidney plate round.