Brats and sticks
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PapaSop It’s a good thing to have on hand. I took mine to the butcher shop as a back up for small orders. We’ve used ours well past it’s expected life. I declared today that it’s time to retire the little one. I’m looking forward to the next gen!
Joe Hell
Yep. Had a very cheap one years ago. Thinking the Walton’s #8 for $99 should work just fine. -
Of the 25# of Philly added Swiss and mozzarella to five pounds of each. All were incredible.
No pics of the stuffer but found out the suction cups don’t work on this type of table. A mod coming up.
Jon, Austin did you notice the lugs?
PapaSop looks great! Did you just smoke the sticks and then sous vide to finish? That is something that I might look at doing for summer sausage and sticks.
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rich I bet it would be great! We got sick of stuffing snack sticks so we had about 10 lbs left over that we put into 1 lb bags for breakfast sausage. Goes great with eggs as a patty!!!
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PapaSop looks great! Did you just smoke the sticks and then sous vide to finish? That is something that I might look at doing for summer sausage and sticks.
@NDMike
Yes. Smoked to IT 130 then SV the rest of the way. Took about five minutes to go from 130 to 160. Game changer!
Was getting a few wrinkles in the smoker, SV took care of that as well.
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