kyle I agree this is where I get away from all the BS in the world…I’ve had to unfollow some friends on Facebook nothing but political $hit

Made a few brats on the first day of the hopefully better new year…24 lbs pork butts with half Sheboygan bratwurst seasoning other half Lem bratwurst seasoning. Had a bit of carrot fiber left over so I threw that in with them. Ground through 3/8 then 3/16 plate and stuffed in natural 32-35 tubed casing. Turned out great

Hey fellow meatheads i never did introduce myself, I’m Jeremy from North Dakota. Been here for awhile just never really asked anything or posted anything till recently…I have a few posts on here. I love to read all the recipes/stories /and information… there’s a bunch. I been making sausage for probably 10 yrs just the usual sticks/jerky/brats/and ring sausage. If anyone has any info on a homemade propane smoker I’m all ears…I have one that I used a side burner off a grill…but it gets way to hot…it’s not insulated basically a 1/8 thick metal 2x2x4 box… I’ll post pics in a few days

@NDMike I use a pellet grill set it at 150° pull summer sausage when it hits 130-140° finish in water with electric roaster

MTArcher I smoke mine horizontal in my green mountain with the bull rack system…they stay round…I can get bout #10 or so only thing is I have to rotate the racks but it works for me

I like the grey/black best but if that’s not a choice…gotta go team blue

bocephus lkrfletcher ND Mike buddy of mine sent a text “ready to use the stuffer we filled all our tags” elk hunting in Wyoming 073FEBB8-8135-44B5-9DFF-84A04CEA59C1.png

PapaSop ND Mike ahh ok guys good to be back…just got busy and didn’t have much time….that’s what I wanted PapaSop was to see what seasonings I’ve bought in the past wanted to try some different flavors this fall/winter

Tommie I just bought a inkbird ibt -4xp from Amazon I like it cause you can set a high and low temp alarm it has 4 probes 3 for meat and one for ambient I used one of the meat probes along with the ambient one to see if I had any differences in my temp and sure enough I did there’s a app for it I think it was around $50

JohninPa I don’t tie the ends I’ll just pinch how ever long I want my sticks to be…for me my sticks are probably 16-18 inches long so when I get that length I just pinch and cut with a scissors if that makes sense

chippewa we lost our thrust washer once, in a pinch we just made one outta a 5 gallon bucket lid…I think we still use it like that

Welcome @NDMike good looking setup there I’m from ND too…a lot of great people here with excellent info

This is just me but after reading about finishing in water that’s what I do for everything from snack sticks,ring sausage to summer sausage…smoke till internal temp of 140° then I throw them in my electric roaster with 170° water til they reach 160° internal… then ice bath til cool and let them bloom overnight in a cooler in the garage or fridge. Next day cut to your size and vacuum pack.

PapaSop everything looks amazing can’t believe you did that all by yourself in a weekend I’d be wiped out too…you better have more than one

I use a electric roaster works great get my water to 160-165 while meat is in the smoker pull it when it’s 140° into the water no vac bags I do everything that way now saves so much time I can get 12# snack sticks or 4 summer sausage logs 2.9x20

Just pulled the trigger on a few things I’ll have to make sure I get home when they arrive before the wife sees….didn’t ask for permission(it’s easier to ask for forgiveness than permission right?) free t shirt too score

deanlorensen you can use a electric roaster too, that’s what I use. If you don’t wanna bite the bullet on a sous vide or guys use turkey fryers

Guess I was $10 short of the free tshirt ohh well still ordered one….you can never have too many t shirts

PapaSop we’ve done that with tubed casings when we get close to the last load in the stuffer we’ll take the tubed casing and cut it in half or whatever we think we’ll need

Congratulations ND Mike keep up the great work and posts…I don’t post much (I’m more of a reader than a poster) but I’m glad I found meatgistics a lot of great people and everyone is willing to help one another out
Go Bison