I ordered some Beer Brat, Holly, & Dixie Seasoning to process my daughters moose she got this winter. I got a lot more to go but this is what I did this weekend.

I processed the Beer Brat with hog and fresh collagen casings to see the difference. We haven’t tried them yet as we tested the Holly and Dixie. I soak the hog casings for about 2.5 days in water in refrigerator. What a noticeable difference in look and performance. I got that tip from this f***m - thanks! The hog casings were silky white, no blow outs from stuffing and no blow outs from twisting.

We thought the Holly tasted like Jimmy Deans (wife and I prefer) and the Dixie was a mild tasting but the kids liked it the best.

We did some moose pastrami (dry cure) a few weeks ago and it was fabulous.

I love this site and appreciate the f***m’s help, ideas like soaking the casings for days instead of hours, and the pastrami idea.

Thank You!

Thanks everyone for the input. I pre-ordered the 20lb model.

The pork butt I find around here doesn’t have much fat cap on it so I always purchase additional fat to throw in. Someone mentioned in this community to cut all the fat out of the pork butt and weigh it individually so you can figure out the percentage.

Hey - How do I get Waltons to ship USPS to AK? I just called the other day and it was $65 for 3 packages of seasoning and casing. I mentioned to lady it would be great if they could ship USPS to AK. I ordered it and had to use a freight forwarding company so it will take much longer and a little more money (but not $65) to get here. Thanks

A smaller diameter would be good to have. Meat sliders would be tasty

gus4416
Yes, I lay them in a 7 gallon tote or other container, then place freezer paper on top, and then place another layer and so on. I put the tote on the freezer shelf or if it is cold enough I put the lid on and then into the back of truck with a tonneua cover.

yes, I have left out the smoke in the last batch of pepperoni sticks and just used the smoker to cook them. We didn’t notice much difference in taste.

Good looking stuff - the Holly is a family favorite!!!

Bob Stehlik
We had 160 straight ground and another 75-ish pounds of steaks and round roasts. It was 375# bone in on 4 quarters and ribs. This was a medium to large cow moose. I had to buy another freezer - lol.

good lookin eats - thanks for sharing. For some reason I twist two in a row (so I can fold them to get two the same size) and then cut the two off. I freeze the two linked together and then cut the two apart, and vacuum seal. I guess it works for me.

Does anyone know if the other products like the one shot grinder head or the tenderizer attachment from Waltons would fit the LEM? I have a 12 LEM grinder. Waltons products are a little more affordable and I like that the one shot is #12 plate vs #8 plate on the LEM.

I turned on my friends to the Holly seasoning and they tried to order some and it would have been $30 for shipping to Alaska. Did the USPS option go away? I ordered some about 6 months ago and it was $9 for shipping.

I also tried to use a freight forwarder out of Tacoma for the electric stuffer and was told they aren’t allowing that. Direct ship was $150 - I did it but it would be $25 for the freight forwarder cost to Anchorage.

Love the Walton products but it would great if it was easier and cheaper to get.

Thanks

Ryan

Good looking stuff - the Holly is a family favorite!!!

deweymeats - that is awesome idea and it can be thrown into the dishwasher as well. How did you bevel the bottom of the burger slide?

A smaller diameter would be good to have. Meat sliders would be tasty

samspade you are correct but I’m referring to the template with two patties that slides back and forth which doesn’t have screws holding it on.

How do I get the bottom cover off the two patty template to clean? I thought I had it off one time to clean but it seems a little stubborn and I don’t want to break it.

Thanks

Thanks everyone for the input. I pre-ordered the 20lb model.

I having a dilemma about which electrical stuffer to purchase - 20 lb vs 30 lb. What is everyone’s thoughts as most seasoning packets are 25lbs so the 30 lb is the winner but doesn’t the larger volume put more pressure on the motor?

It isn’t a big deal to fill the 20lb canister with what meat is leftover as I’m coming from a 10lb.

Thoughts?

Austin can’t wait to get my hands on that electric stuffer. Hopefully we get to read about the specs soon.