My first go with venison summer sausage Walton’s style. Walton’s 20 lb mixer, 11 lb stuffer. H seasoning, sure gel, ECA, pepper jack cheese. All in the PK100. Turned out spot on!

]]>https://waltonsdev.nodebb.com/topic/2029/venison-summer-sausageRSS for NodeThu, 10 Sep 2026 23:44:41 GMTSun, 26 Jan 2020 15:25:10 GMT60Derek_D good looking sausage!

]]>https://waltonsdev.nodebb.com/post/12304https://waltonsdev.nodebb.com/post/12304Wed, 29 Jan 2020 12:40:39 GMTJonathon The picture makes that knife look much bigger than it really is. LOL . It’s nice having the option to use my locker to process my “home” stuff. We slaughter/process just over 400 beef and around 100 hogs a year.

]]>https://waltonsdev.nodebb.com/post/12154https://waltonsdev.nodebb.com/post/12154Tue, 28 Jan 2020 00:09:06 GMTDerek_D My good lord, why are you cutting summer sausage with a weapon of war?! I am impressed when I get to use the 8" Butcher Knife, there is no way I would be able to resist spinning that thing like Conan! Also, glad everything came out so good, that’s a nice processing station you have set up there by the way!

]]>https://waltonsdev.nodebb.com/post/12083https://waltonsdev.nodebb.com/post/12083Mon, 27 Jan 2020 13:29:03 GMTNot sure why the pictures are sideways. Had to use my phone instead of the computer because the forum don’t resize the images for us. =(

]]>https://waltonsdev.nodebb.com/post/12041https://waltonsdev.nodebb.com/post/12041Sun, 26 Jan 2020 21:17:20 GMTDerek_D Looks awesome!!!

]]>https://waltonsdev.nodebb.com/post/12027https://waltonsdev.nodebb.com/post/12027Sun, 26 Jan 2020 16:56:39 GMT