Roll Call (Start Here First)
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
Grandpa1 Welcome aboard. This is such a wonderful place for information. You may want to watch some of the videos on the site, Lots of great how to do’s and what not to do.
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn Glad you joined. There will be so many ways to use the smoker and grill that you can learn on this site.
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Welcome aboard all, be sure and join Team Blue!
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Tex_77 That’s the only way to roll!
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Tex_77 That’s the only way to roll!
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I am not sure what you mean (team blue)
Grandpa1 Look at the groups. Jonathon, the head of all that is Walton, is the blue team. Austin, while the boss, is the orange team who does not participate as much and not near as helpful. GO TEAM BLUE . Austin, just joking, you and Jonathon are both so wonderful. Maybe we need a team Waltons. It should be blue in color. LOL
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn Sounds like you got lost on the way to somewhere interesting! JK! You have some good equipment. Let us know what you plan to do with it.
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
Grandpa1 post some photos and document your process. That way your grandkids have a good handle on it when you figure it out.
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All you all could not have said it all better!
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Cailyn Glad you joined. There will be so many ways to use the smoker and grill that you can learn on this site.
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From Sonoma County Ca by way of North Carolina, I love BBQ and smoking. My hubby and I have a small Masterbuilt electric smoker, Weber kettle and gas grill. We are looking to learn more ways to use the smoker and are embarking on a quest to make and smoke brats, hot dogs and more!
Cailyn welcome. You found the right place.
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Kurt here from Minnesota, this is going to be my first time trying sausage. I just bought a stuffer from Walton’s this week. I have numerous smokers, 2 Meadow Creek’s 2 Lonestargrillz and a backwoods. I have always wanted to to making sausage so here I go.
Grandpa1 Welcome. This is a great place with a wealth of knowledge.
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YooperDog and more and more a place of humor, fun and friendship! (yikes that was pretty corny huh?)
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CoyG old Hines boy I am will, you have a locker for hanging this year? Walton’s is a good outfit.
michaelp
Welcome. Some great collective knowledge here. -
gChart checking in… I’ve been shopping at Walton’s for several years now, but finally decided to stop by and say Hi.
I’m from central Illinois (a small farming town not too far from Peoria, IL). Life long hunter, mostly deer; so that’s where most of my meat comes from for processing. We usually make 50-100 lbs of sausage each year, but that’s been increasing as my family grows. The plan for this season is 25 lbs summer sausage, 25 lbs kielbasa, 25 lbs brats, 12 lbs linked breakfast sausage, and perhaps some snack sticks.
As far as equipment goes… fairly simplistic. I process my own deer. Ground goes through our Weston #8 grinder. Mixing by hand or KitchenAid (hoping for a proper mixer in the next couple of years). I’ve been using our old Enterprise #35 stuffer. It’s neat to use something that old, but it’s frustrating too - I swear half the meat escapes from blowback. So I just purchased a small, modern stainless stuffer and the Enterprise will get relegated to ornamental duties. For the past 10 years or so, smoking has been done in an el-cheapo electric cabinet-style smoker with a low-med-high dial. That finally kicked the bucket and I’m now using my Pit Boss 820 for smoking (still not perfect, but much better than my old one).
In preparation for the upcoming season (still working on my skills, even after these years), I made a test batch of kielbasa over the weekend: 50% venison, 50% fatty pork shoulder, stuffed into 30mm fresh casings, cured, and smoked!. It came out better than ever before, thanks to the many great how-to articles and videos here on Meatgistics!
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gChart checking in… I’ve been shopping at Walton’s for several years now, but finally decided to stop by and say Hi.
I’m from central Illinois (a small farming town not too far from Peoria, IL). Life long hunter, mostly deer; so that’s where most of my meat comes from for processing. We usually make 50-100 lbs of sausage each year, but that’s been increasing as my family grows. The plan for this season is 25 lbs summer sausage, 25 lbs kielbasa, 25 lbs brats, 12 lbs linked breakfast sausage, and perhaps some snack sticks.
As far as equipment goes… fairly simplistic. I process my own deer. Ground goes through our Weston #8 grinder. Mixing by hand or KitchenAid (hoping for a proper mixer in the next couple of years). I’ve been using our old Enterprise #35 stuffer. It’s neat to use something that old, but it’s frustrating too - I swear half the meat escapes from blowback. So I just purchased a small, modern stainless stuffer and the Enterprise will get relegated to ornamental duties. For the past 10 years or so, smoking has been done in an el-cheapo electric cabinet-style smoker with a low-med-high dial. That finally kicked the bucket and I’m now using my Pit Boss 820 for smoking (still not perfect, but much better than my old one).
In preparation for the upcoming season (still working on my skills, even after these years), I made a test batch of kielbasa over the weekend: 50% venison, 50% fatty pork shoulder, stuffed into 30mm fresh casings, cured, and smoked!. It came out better than ever before, thanks to the many great how-to articles and videos here on Meatgistics!
gChart Looks like you have this down. Sausage looks great. Welcome aboard, Glad to have your experience added to the Meatgistics group
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Welcome to Meatgistics. Some great knowledge here and many friendly faces. Sausage looks great!
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Looking good, gChart! Welcome!
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gChart checking in… I’ve been shopping at Walton’s for several years now, but finally decided to stop by and say Hi.
I’m from central Illinois (a small farming town not too far from Peoria, IL). Life long hunter, mostly deer; so that’s where most of my meat comes from for processing. We usually make 50-100 lbs of sausage each year, but that’s been increasing as my family grows. The plan for this season is 25 lbs summer sausage, 25 lbs kielbasa, 25 lbs brats, 12 lbs linked breakfast sausage, and perhaps some snack sticks.
As far as equipment goes… fairly simplistic. I process my own deer. Ground goes through our Weston #8 grinder. Mixing by hand or KitchenAid (hoping for a proper mixer in the next couple of years). I’ve been using our old Enterprise #35 stuffer. It’s neat to use something that old, but it’s frustrating too - I swear half the meat escapes from blowback. So I just purchased a small, modern stainless stuffer and the Enterprise will get relegated to ornamental duties. For the past 10 years or so, smoking has been done in an el-cheapo electric cabinet-style smoker with a low-med-high dial. That finally kicked the bucket and I’m now using my Pit Boss 820 for smoking (still not perfect, but much better than my old one).
In preparation for the upcoming season (still working on my skills, even after these years), I made a test batch of kielbasa over the weekend: 50% venison, 50% fatty pork shoulder, stuffed into 30mm fresh casings, cured, and smoked!. It came out better than ever before, thanks to the many great how-to articles and videos here on Meatgistics!
gChart I have that same enterprise press. I only use it for pressing lard but were quite the useful tool in their day. Replacements parts are available on the web.
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