It was a Walton’s sausage weekend!
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1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.
@Retired-RailRoader that is my kind of weekend! Looks fantastic!
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1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.
@Retired-RailRoader looks great
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picture perfect
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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.
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Amazing!! Great pics!
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Parksider Are those in a bowl cause you did your trick? Just FYI I need to actually do that for a meathack monday or something!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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.
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akdave I can’t remember what sort of hydraulic he has but yes, he has one. We have a few commercial customers who would be jealous of his set up in many ways!
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Our local machine shop has my stuffer plate for my 9 liter stuffer they are modifying it to use a large o-ring for the seal and putting a air relief valve in the plate, can’t wait to get it back and give it a try
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akdave Yes, I do have a SF 260 hydraulic stuffer. Came from a butcher shop who worked it over pretty good but still gets the job done! Beats hand cranking 19mm sticks that’s for sure.
Jonathon the bowl trick is pretty cool. That has to be 30" in diameter. Sit’s on a lazy susan, but here’s the magic…you have to put a wet cloth or paper towel so the bowl sticks to the lazy susan. I keep one edge of the bowl straight in front of the horn so it will push the bowl around so I can stuff by myself while everyone drinks beer and videos me… I know there is a video on my instagram. -
Parksider Are those in a bowl cause you did your trick? Just FYI I need to actually do that for a meathack monday or something!
Jonathon I have a lazy Susan 16" I use when stuffing and it is a good help
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blackbetty61 Found mine at the Goodwill store for $1… Cheapest piece of equipment I can’t live without!!
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snack sticks, willies on the lazy susan -
Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
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What a beautiful set up, I would love to know how many lbs of burger that grinder has processed and you don’t have to worry about breaking that mixer. What brand German seasoning did you use, beautiful looking product.
akdave said in It was a Walton’s sausage weekend!:
What a beautiful set up, I would love to know how many lbs of burger that grinder has processed and you don’t have to worry about breaking that mixer. What brand German seasoning did you use, beautiful looking product.
Click on German seasoning in my post and it will take you to it!
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