Roll Call (Start Here First)
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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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UP of Michigan favorite brat so far philly steak and cheese made with chicken thighs and carrot fiber!
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detter22 Nice setup man, that’s slick!
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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 welcome to the site, a lot of good info and experience here. I like your stuffer, I have my great grandmother’s and it looks just like that. I retired it as a shelf piece, built like a tank, almost as heavy.
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Waiting on UPS for my seasonings! What’s everyone’s call On corned beef inject and cook the next day or brine for 10-14.
detter22 I would guess that the wait is easier with the Bush
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Brine, Brine Brine. Oh, get rid of that unleaded & get yourself some leaded Fuel!
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
jfrauendienst0309 You have found the place. The members are so knowledgeable and friendly, you can ask anything and someone will have a great suggestion. Welcome aboard.
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Joe from Cheyenne, WY. Would like to process my own meat from the field to the freezer. Looking for ideas and techniques to make it simple, enjoyable and ultimately the best care possible to enjoy the meat that I have harvested.
jfrauendienst0309 you need the article “Aging Big Game” by Roy Field at the Agricultural Station University of Wyoming in Laramie Wyo. They also have other good publications and recipes for sausage making. Been using this info for 60 years in the Great White North
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