Roll Call (Start Here First)
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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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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.
scott farm thanks! If it weren’t for the blowback, I’d still use the Enterprise. I bought a HDPE gasket for it from eBay a couple years ago, but it still doesn’t seal well enough. It’s a really cool piece of equipment (and history) though.
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Welcome to the group, make sure you join team ORANGE. I have an old enterprise that still stuffs great.
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gChart Perfect timing for looking for a mixer. Hold on a few days, we just got our new Walton’s 20 and 50 lb mixers in and Austin and I will get something together for a sale or deal on them to kick this all off!
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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 don’t let emotions influence you. The last post is just why you should consider the blue team. Jonathon is so helpful and so willing to help educate. Being part of the Blue Team is a support of those dedicated to information, education, and a bond of those who support the art of sausage making. Can’t say the same for the Orange Team.
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Haha, alright Team Blue and Team Orange… I’ll join the team from whom a shirt/hat (blue vs orange) shows up at my doorstep first.
Oh, and Jonathon I’ve been keeping an eye out for those mixers after hearing about them on the recent livestream
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gChart Make sure you watch our livestreams on the 1st of every month! Jonathon and I will be sure to give out some t-shirts on the next one. We normally give a TON of stuff away! PapaSop is right though, and Team-Orange is the place you need to be!!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Been watching every month but late this month. Forgot to set a reminder. Love your seasonings. Starting using my new scale that I ordered so it’s easier to make different flavored brats the same day.
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