Jonathon
Thanks Jonathon, unfortunately I graduated in 1979.
Thanks again.

kyle Thank you everyone for your help. Just received a new smoker and hoping to do more and better smoking projects.

Jonathon
I just made a 25lb batch of H and turned out very good. What’s the flavor difference between H and Ton’s. My local meat processor uses Excalibur spices and I’m trying to get close to that, which has a heavy garlic flavor with lot’s of mustard seed.

Jonathan…would adding more of a specific seasoning say Garlic Powder or the seasoning mix increase the flavor in a product with a lower fat percentage?

bocephus I try to keep that outlook.

kyle Thank you everyone for your help. Just received a new smoker and hoping to do more and better smoking projects.

PapaSop
How much binder would you add to a 25lb batch ? Sure Gel would be a better binder than the high temp nonfat dry milk?

Jonathon
Thanks Jonathon, unfortunately I graduated in 1979.
Thanks again.

Looking for some advise for my first batch of Walton’s Summer Sausage. In the past I’ve used 17lb of venison and 8lb of pork butts. Is this a good ratio? I’ve never added a binder before, but see other people suggest this.
I really enjoy reading everyone’s questions and the knowledgeable answers.
Thanks for the help.