mrobisr haha it is handy, probably cut my time in half.

wdaly I can keep her busy with that linker lol

A meat stuffing hack that I’d thought I’d share that is a big time saver for me. Bought a big lazy susan and big 24inch pizza pan and stuff my sausage directly onto it. The stuffer will spin the pan requiring little effort. It will hold 25# perfectly. Then once in done stuffing it unwinds nicely onto my zlinker. I can stuff and have my sausages linked and ready to go in the freezer in about 5 minutes.

Garry Tarpley no I’ve tried lol, but luckily most of its alddis cheese (1.79 a 1/2# and sell it for $5). I do get a discount buying my habanero and horseradish if I buy the block even if it’s only 50 cents… it helps

calldoctoday I have before it’s much better, but 4 kids later I don’t get much stuff like that done anymore

Bob Stehlik I didn’t add any, I think there is some in the seasoning

gus4416 thanks

johnsbrewhouse thanks, it’s my basement/ man cave. I’m Slowly getting it set up how I want. Lots of looking for used equipment.

YooperDog thanks, I got 4 girls( 3,5,7 and 9) and they all are good with helping dad out and I always pay them a little something to try to keep them interested in working and learn it’s ok to get your hands dirty.

johnsbrewhouse thanks for $100 it will work great

YooperDog and only 2 pans were the Reuben bratwurst, think the others was pizza with smoked mozzarella cheese

YooperDog I didn’t drain the kraut so at first when I stuffed it was literally sliding out of the casings. So I put it all back in a meat lug and dumped a pack of carrot binder and mixed thoroughly, luckily that made a huge difference. Next time I will drain the kraut good.

Got a great deal on a used warming holding unit so with some slight modification and a couple holes I got a dedicated cold smoker now.

My smoked cheese supplies was getting low so i loaded her up. I did sharp cheddar, Swiss, pepper jack, mozzarella, gouda, Monterey jack, habanero and horseradish. Cold smoked with Waltons hickory pellets ground to dust for about 24hrs. After that I leave it set for 24hrs to mellow before I vacuum in Waltons zippered vacuum sealer bags.

Some 50/ 50 pork venison tons and habanero bbq summer sausage. And also habanero bbq cheddar snack sticks.

The habanero bbq is the perfect mix of heat and sweet. Would highly recommend to anyone. The waltons zippered vacuum pouches are perfect for storing snack sticks in.

A new family favorite, the Reuben bratwurst. Added 2 pounds of homemade high temp smoked Swiss and 4 pounds of sour kraut.

Grilled nice and slow then thrown on some rye bread with thousands island dressing is awesome.

So I thought I watched the latest live stream and they gave 2 coupon codes out, live41 and 1776, tried them and they didn’t work. Did I watch an old live stream ‍️???

wdaly yes

glen I think the heat is just right. The bbq flavor comes out sweet on the front end and the heat comes in right behind it for a magical flavor party in your mouth.

Extremely happy with the flavor and how theses turned out. I added 2lbs of high temp cheddar cheese to the mix. Think this will be a new favorite.

wdaly I just followed the waltons cook schedule and it worked out great