General

@processhead thanks

@processhead since your tour was confined within the hallowed walls of Waltons and did not meander in the parking lot , creek, or on the trails of small furry mammals it was a safe assumption to make

Well it’s just a way to ck for spam or robo attacks. I don’t like it but it is security for the site

@dennyo yep…it almost looks like a big bite auger from LEM. I’m sure they all do that now. I like that you very rarely will need to use the stomper. We learned a while back if you cut you meat into longer strips it feeds very well.

@twilliams - Jalepeno popcorn seasoning

@gwg8541 hahaha yes they are the will take everything back, back when George Foreman Grills were popular I had one for a little over 2 years. It broke and I didn’t think they would take it back, boy was I wrong!

@processhead I went to a local meat market the other day for some country style ribs. The butchers gloves had meat on the cuffs that was so dry it was dark brown. I also wear gloves and wash frequently. I just thought maybe this butcher might wash more often if he was bare handed. but then again maybe not

that link should solve all your problems, it did for me. I followed the links provided and found all the items on Amazon. It adds up to about $200 for the parts but I make several hundred pounds of sausages in the winter but had to stop during the warmer months. Now I can continue all year!

@karlheidolph I make a chicken and wild rice brat for the shop that is popular. I’ll add the same ingredients you find in the soup including chicken stock, celery, carrots, onions and flat leaf parsley. You’ll want to use some of the fattier cuts and a bit of skin to make up for the lack of fat.

@shoprat53 I’ve also had great luck with their CS. My issue was a damaged thermometer from shipping. They rushed one out right away

@smokinbubba Exactly. I couldn’t believe the melt in your mouth texture that arrived on my plate the first time I used that temp/time combo. Didn’t even sear it. Hail YES!!!

If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol

Excaliber’s recommendation was right on point. I used 1 oz of habanero powder to a half a bag of the Honey BBQ snack sticks mix. Turned out awesome. Had basically the same heat level at the Habanero BBQ and the Habanero Lime mixes.

@pokechop 2pm

@austin I wondered, I even untagged him so it wasn’t a notification to him in my original first post. Sorry Jon

@twilliams I have never used it, but please post on the results. I am very interested

@twilliams @processhead I had similar issues, got the your account is locked msg, 404 msg, that email doesn’t exist, and so on. I just kept trying every now and then, finally yesterday evening I was allowed to create an account. Don’t know what changed. Initially my account came up, but then the message that my account is locked appeared a few seconds later then the tedium began. Good luck.

That is what was holding me back also. Till I found one of another brand at a yard sale for $5.00. Before that I used the cannisters that came with my food saver. I would marinate in them under vacuum just shake things around a few times and release the vacuum and revacuun a time or two. You just don’t get the same tumbling effect.

You can use the |Poly-Tubing for burgers like that but A) they are expensive as they come in large quantities and are designed for commercial productions and B) they are too big. So, @YooperDog suggestion of using the 3" casings is a good one. I Played around with another insert for the |Walton-s-Quick-Patty-Maker but I couldn’t make it work. It might be possible to 3-d print? @pr0wlunwoof did we ever do anything with this? I thought we had looked at doing it but I can’t remember where we left off?

@grimpuppy looking good .