I am truly touched by the reception of my podcast with Jonathan and Austin. Thanks to all. Not totally sure on how to post and all. I saw a message by Tex77 about the andouille and stuffing it into the casing. I use either the .5 inch or the .75 inch plate to grind the meat. If you perfer you can cube it into 1/4 inch cubes but that takes me for ever. I use larger than normal casing. I think like 42 milimeter casing and a Waltons 11 pound stuffer. I have no problem getting it stuffed and hung. Just working with the temps, smoke schedule, and taking notes to that when I get it right I can duplicate. Boston butt is relatively inexpenssive to experiment with. I’ll get it right one day. Again thanks to all for kind remarks on the podcast.

]]>https://waltonsdev.nodebb.com/topic/3538/processing-in-the-dark-podcastRSS for NodeFri, 11 Sep 2026 01:53:56 GMTSat, 06 Mar 2021 04:01:47 GMT60no_eyes_processor I enjoyed the podcast, glad to have heard your story and about your accomplishments.

]]>https://waltonsdev.nodebb.com/post/32800https://waltonsdev.nodebb.com/post/32800Fri, 12 Mar 2021 02:36:07 GMTno_eyes_processor Thanks for the info!

]]>https://waltonsdev.nodebb.com/post/32511https://waltonsdev.nodebb.com/post/32511Sat, 06 Mar 2021 11:57:38 GMT