Austin

I have used an electric smoker for the past 15 years for brisket, ribs, pork butt , fish, and veggies.

This last week I made my first ever batch of summer sausage following the recipe and and supplies from Walton’s. This batch was 20 pounds when finished. Fantastic appearance and taste, I could not be more pleased.

Next up is a 25 pound batch of bulk breakfast sausage to go into 2 pound bags.

Cali sausage guy
I am older than dirt but I am a newbie at making sausage. This is what my first attempt at packaging bulk sausage looks like. I used three pork butts in the batch and I had 23 pounds net product to go into the freezer. Most of that will be gifted to my Daughter and Grandson + great grandkiddos.

raider2119

I started making mayo about a year ago. I have used both unpasteurized and pasteurized eggs. I cannot speak to your basic questions but I get longer shelf life than a couple of days. I now use only pasteurized eggs and they are very easy to prepare. I use my sous vide water circulator for quick and positive temperature control for the pasteurizing process. My go to recipe uses only eggs, canola oil, fruit vinegar, and salt. I really enjoy the fresh taste of homemade mayo and now cannot tolerate the commercial brand that I thought was great stuff. Made more work for me but it is worth it.

Another suggestion to try brining. I have done chicken, turkey, and pork loin. I now will not smoke-cook chicken breasts any other way. I brined a turkey for last Thanksgiving and the result was amamazing. This was the best turkey I have ever cooked.