I want to say a HUGE THANK YOU to Jon and Austin for sending me a custom Team Blue Walton’s hat with my handle right on the side!!!
The relocation to FL and job change has really put a dent in my hobby time but I hope I’ve helped some folks along their journey. Certainly unexpected but much appreciated!!! Love this group!

Just banged out 60# of Black Run venison sticks (20# plain, and 40# with habanero powder and pepper jack cheese), 25# each of habanero brats, holly breakfast, mild italian, and blue ribbon with cheddar. Smoked sticks and breakfast and finished in turkey fryer water bath. Made up some label from a wine bottle label template for the finish.

Well my old NY crew was hard at it this past weekend as you can see by the picture. Got 9 deer off a single push. Puts the body count at 22 for the season. Our deer management area has a huge county park and conservative landowners that don’t allow hunting turns this spot into brown gold!
And they still have tags to fill and I’m excited to see the next generation joining the fun!

If any of you follow my posts I CONSTANTLY complaining about manual meat mixing, meat mixers that break…blah blah blah…so this weekend I think I found the answer. My brother in law came through in a big way!!! Got this beauty as a belated Christmas present, Hobart A200 mixer and it even came with the Hobart cart!!! I can’t wait to cram 25# of meat in this and watch it extract some serious protein!!! So pumped!!!

Jonathon Austin :man_raising_hand_medium-light_skin_tone: How can we have so many awesome people on this wonderful community and have the worst emoji’s ever!?! There isn’t even a sausage…how can I get my message clearly across to my meatgistics brethren without proper selection of emojis…just sayin’ haha apparently emoji isn’t spelled with an “i” …:face_with_tears_of_joy: :face_with_tears_of_joy:

We made a run Thursday night, 80# of venison/pork Black Run Original Sticks and 25# of Walton’s breakfast. Used 21mm casings and 26mm collagen for the breakfast. Had some trouble keeping them twisted but in the smoker on Friday.

Jonathon
I’m going to take the 20# and 44# mixers out back and put them down!

Just because you’re paranoid doesn’t mean they aren’t after ya!!!

This weekend was the dawn of a new day, pretty sure the earth stopped rotating for a split second here in ROC yesterday. I used the Hobart A200 mixer for the first time on a test batch. GAME CHANGER!!! I started hand mixing like everyone else and up through every mixer known to man with limited success becuase I like making sticks with cure in them and it turns to cement quickly. So I was able to score this mixer for free and knowing what I know now, I would have dropped $1,000 on one a while ago, even before upgrading the grinder. I’m not sure I’ll be able to keep up stuffing the big batches with this thing running behind me! I know they aren’t cheap but if you do any volume at all this truly is a game changer! #hindsightis20/20

Jonathon Joe Hell Wait till I get the Hobart mixer officially into the rotation and you’ll get to see a sweet video of a Weston 44 mixer packed with Tannerite!!!

GWG8541 I’ve gone through 2 30oz containers and just ordered my third of the Excalibur steak and roast rub. Best combo of SPG and the right coursesness. Love it!!!

Hey guys, been a minute!!! Dropping in to order some steak spice and thought I’d see what’s going on in Meatgistis Land…
I’ve owned and destroyed ever size mixer know to man. Even had a welder reinforce some of the parts to no avail.
If you’re putting cure in the mix for ANYTHING you’re making just save your pennies, troll facebook marketplace and the auction site, find a closing grocery store or pizza joint and get a Hobart A120 mixer. They are designed for the stress of the restaurant business are are durable enough to last with knuckleheads like me running the snot out of them. Game changer for our entire operation.
Hope everyone is well, FL is great but not processing just feels wrong…
Joe Hell
PapaSop
twilliams
Jonathon Tremblay
Tex_77

I want to say a HUGE THANK YOU to Jon and Austin for sending me a custom Team Blue Walton’s hat with my handle right on the side!!!
The relocation to FL and job change has really put a dent in my hobby time but I hope I’ve helped some folks along their journey. Certainly unexpected but much appreciated!!! Love this group!

processhead Just take a picture with your phone and email it to yourself, then save and upload. That’s easier for me.

Joseph 0 Back to the question at hand…I picked up a 10x8 walkin cooler and we put it on a cement slab outside. I run a 15k window AC unit with a coolbot controller. Works awesome, I put metal shelves on one side and we found an old fire escape ladder that we cut to make what looks like monkey bars. So we have the “ladder” running across the ceiling and set up 4 gambrels for deer, no problem, didn’t budge. I’ll see if i can dig up some pics. I had some on here before it got updated, i’m sure my instagram still has them. @black_run_bbq

PapaSop Hey buddy, been a minute!!!
I like the 6x10 bags for sticks-i put 6 roughly 6" sticks in each one…don’t want to give away too many at one time!!! The resealable bags are cool but too pricey for me.
10x10 for sausage-easily fit 4 maybe 5 in each bag, perfect for one family meal.
When I was trying to decide what size, ebay has some folks that sell 10 or 25 bags for next to nothing. Once I figured it out, I ordered cases from Waltons-better price than most of the other restaurant and processing sites.
Couple tips:

• keep a paper towel handy and keep the opening where you want to seal dry, just goes smoother.
  -don’t overfill the bags, just makes bad seals
  -make sure the bag opening is flat and lined up “square” even with each other, no wrinkles…the wrinkles will leak
  -freeze the sausage a bit first. They need to be stiff enough not to squish them. Don’t over freeze they will won’t come together to reduce air gaps in the bags.

Hope this helps…stay well!!!

I get boneless pork butts from Restaurant Depot. I buy 200# at a time. I grind and vac seal in 5 or 10 # bags. Works great. We also pack chunks of venison in 5# bags as we debone so it’s easy to defrost and make 25 or 50# batches.

I only grind once through 3/8 plate but I like it chunky, then mix and stuff. When I do hot dogs we grinds 3x. Key to regrinding is cold meat. We grind, spread on a sheet tray and put it in the freezer to stiffen it up and put your grinding head in the freezer too. Keep it as cold as possible. You and the grinder to grind not smear.

gus4416 8H

Well my old NY crew was hard at it this past weekend as you can see by the picture. Got 9 deer off a single push. Puts the body count at 22 for the season. Our deer management area has a huge county park and conservative landowners that don’t allow hunting turns this spot into brown gold!
And they still have tags to fill and I’m excited to see the next generation joining the fun!

This isn’t an easy answer… there is no real good way to keep them linked other than putting them into a “globe”. Jon did a video and check out sausage linking on YouTube too. Best way I’ve found to get consistent is to use a sharpie on the stainless table and put 4 marks 6” apart. Twist every other link. If u want to hang them to smoke then use twine or zip ties to hold the link. Make sure u post some pics! Good luck.