Tiny Mae is my older pointing lab and the brothers are Cy & Louie that are her half brothers, that also point even at 1 yr old.

Found by a google search for sausage seasonings. Only in my second season of it, although there is a lot of knowledge on this site and not a lot of bickering back and forth, that is what keeps me here.

Great meeting you guys today!

https://www.youtube.com/watch?v=d-XsDT67aug

I have one of these that my cousin makes and it works to load deer alone or haul in hunting gear. The video is old and they have made several improvements, plus he is an old North Dakota boy, from New Leipzig.

Sign up you won’t regret it. There is a wealth of knowledge here and very kind people to learn from. Side note, team Orange is the one you would want to join after getting set up.

I looked at those pretty hard and the PK-100. Going to make the maiden voyage on the PK-100 with a load of Pheasant sticks.

Spidey

I have had a VP215 for 10 years and it has paid for itself from buying multiple food savers and rolls. The product sealed in the chamber sealed bags will last for years and you can seal liquid products. When I make brats I need to freeze them prior to bagging or it will push meat out of the casing and the skinless brats will mash flat if not frozen. It really works great for putting up sweet corn, since the juice is not pulled out of the bag during the sealing process. If you found one for under a grand it is a good deal. I keep mine on a cart that has storage underneath for boxes of bags.

Born in Wichita and moved away at a young age. I have been working at IA DOT for 38 years in the engineering/design department. This sausage making is a very addictive habit to have.

I sent you a message regarding them…

The color looks great and link lengths are very consistent. Bet they taste as good as they look.

Might have to try this for happy hour. Always looking for new snacks.

Jonathan You should need to go back to work to rest up after all of the landscaping. Looks great!

ND Mike That is a fine looking pup and a mix of my two favorite dog breeds. I have to agree with processhead that she will grow into those paws she has. How is the snow up your way today? I heard I-94 was closed from Dickinson to Montana border.

Have some wild turkey dry rubbed with Tender Quick and brown sugar that will get smoked on Sunday for my daughter. Made it before, but didn’t take notes and. hoping it turns out as well as last time. If my memory serves me right and it turns out well, I will post my recipe and results.

Upgraded from a 7” to a 12” a few years back and what a difference that made in slicing.

Sign up you won’t regret it. There is a wealth of knowledge here and very kind people to learn from. Side note, team Orange is the one you would want to join after getting set up.

Moose_MI Do a search on this site and there is a lot of information about a sous vide finish on sausage.

Link worked for me.

processhead Paul I am hoping to get the ruling and end our assumptions. How is your turkey season going? I tagged out here in IA in 2 morning hunts, but should have been done in one. Got busted drawing back on 2 toms or it would of been a real short hunt.