General

@skibumben Man those look GOOD!

@Joe-Hell Yeah, we are super lucky to have such a nice booth. The nicest thing about that booth is actually the floor! It is foam that looks like wood and it saves all of our back and knees and feet a lot of pain. We have people who come into our booth just to give their feet a rest!

@twilliams Yes, @no_eyes_processor not only has an awesome sense of humor but he keeps at it and churns out good stuff!

[image: 1582333080732-christmas-2019-apple-smoked-bacon-wrapped-asparagus-copy-resized.jpg]

Snack stick seasoned meat gets really sticky the longer that it sets and could be really tough on your stuffer to push that stuff through the smoker the next day. As others have said, the fresh sausage or even summer sausage would probably be OK. But, trying to push that sticky mix into snack stick casings would be a bear. I really like to stuff all of my sticks and sausage right after grinding/mixing and then let hang overnight which allows the casings to dry out a bit prior to going in the smoker. Obviously if you use the encapsulated citric acid, you need to stuff and smoke pretty quickly or the ECA will burst and mess up your batch. Last weekend, we did grind up 250 lbs of meat on Friday night and let it set (covered) in our garage (nice and cool in ND), then mixed and stuffed the next day.

Thank you very much

Part tres??? So the “Beast” is a bit much to lug around. Needed a better solution. Picked up a rolling cart, added a riser and made it mobile. [image: 1582234587132-img_20200201_154854_copy_756x1344.jpg] [image: 1582234611558-img_20200201_155618_copy_756x1344.jpg] Much easier to move around. Easily move from storage room to kitchen or even outside. If it ever gets above zero that is.

A Saxon German tradition I grew up with is Pork Chops, Pork Roast, Cabbage Roles or Pork Sausage, all smothered in sauerkraut and baked and always served with mashed potatoes or hot German Potato Salad

@s-a-m Good point!

@denny66 Rant?? Not at all. Have the same memories of grandma’s chicken. Can’t duplicate. Just grab the pan with her apron. Just saying.

@tomcat1963 So liverwurst is usually cured and made in such a way that it is more of pate than a normal semi-dried sausage. Could it be done? Yeah, probably but I am sure it would have to contain more pork or beef meat than liver and probably by a good amount. I’d imagine more than 30% liver and you are going to see some issues.

@rnbryan51 I have the same grinder and while it is slightly tilted back, so is the much larger shop grinder we have. That was one of the first things that I noticed. It seemed to me that is was made that way ‘by design’ as they both appear to have the same angle. I could be wrong.

@Chillbro I thought that the pasteurization process destroyed the Bromelain but I guess not, it looks like it still does contain the bromelain. Dehydrated pineapple chunks are also a good way to up the pineapple flavor.

Let me know how yours turns out.

@Jonathon [image: 1581348453050-eab73906-0e64-422c-a42d-27efcb7435df.jpeg] Thanks again Jon, they turned out fantastic

No luck with anything I tried, several computers and my iPhone all with the same results. I guess I am out for now.

@chippewa We bought some Franks powder to try to add it to sticks and it didn’t work that well, I think it was because of the vinegar powder in it. BUT I love Frank’s too and I think if you like that you wild like this seasoning!

@sailfaster I got a nylon one and it is to thick. The plate is sticking out past the notch. I would assume the fiber ones will be as thick also. Going to try the Nylon bucket lid trick.

@Brianp Buffalo chopper is going to give you some more control and ice in it is pretty common. We have used them to make hot dogs and products where we want emulsification of the meat and they work excellent for that. You absolutely could use them for snack sticks, it would just be an adjustment on your speed of the blade/bowl and how long. I’d really recommend you try to get in touch with our commercial sales department. A buffalo chopper is certainly a commercial piece of equipment and they might be able to help you in finding one, how to use it and what other supplies you might need. You can call our customer service team at 800-835-2832 and explain your situation and they will get you in touch witht he proper commercial salesman for your area!

Also long suffering Viking fan. Need better o-line.