@bmartin1000 with sheep casings it didn’t turn with stuffing, but it was still easier for me to gently push it and hardly skip a beat turning the stuffing handle. It was by far the fastest I have ever stuffed sheep casings by a long shot. With 40mm hog casings wow it just takes off and as fast as I can turn the handle and control the tightness of the casings it completely keeps up. I have never stuffed as quickly as I did these two batches.

@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

@bubba_mcnabb That’s a whole lotta sausage you got there & good looking too. You also have a fine helper too & perhaps a taster.

@kyle That is a good deal, my wife sold her last machine to my sister for $4,500 and that was a deal. Most of the time when she wants a new one we trade the old one in. They are just like used cars, low ball you on what the old one is worth.

Thank goodness they did not give a coupon code because I may not have resist making a purchase

@papasop I knew they were not yours but you quoting the OP refreshed those pics and DROOOOLLLL!!!

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

@bubba_mcnabb Yup, time is the one thing we can’t change! Nice magnetic knife rack and commercial sink you got there!

@bubba_mcnabb I use it 4 or 5 times a year. A chopper give you an opportunity to make some of the finer textured emulsified sausages. So far I have used it for making braunschweiger and for making snack sticks. I would like to try and make some authentic weisswurst sometime.

@Jonathon grilled them up last night and i loved the pizza brat seasoning but the casing just had a off "mouth feel’’ kinda like shoe leather?. I’ve ran into this in both tubes i stuffed. would it be possible to get replacement? 30-32mm

Thanks. Adding that to our list of things to try.

@jonathon haha I bet

@Joe-Hell I think @jayjayb42 is wanting to brine though so he needs enough water to cover his belly, It is doing to slightly depend on what container you are using but you should be able to get away with FAR less than a gallon of water to cover a belly. I like to use the Stark Bucket Liners, but you could use really any heavy duty, food safe bag. Also, though the volume measurements arent perfect, the weight measurements should be accurate on our Cure Conversion Chart. Add the correct amount of cure for your 1.5 lb of bacon then add as little water you can to cover your belly, you should be fine!

@jonathon ok thanks

@revid We have broken this all out by weight and by volume on our Additive Conversion Chart by 1 and 5 lb batches! I am amazed at how much use those have gotten, had I known it would be that useful I would have done it ages ago.

@sausage-king Yes, you can absolutely use the Blue Ribbon Maple Bacon Cure for Canadian Bacon if you are injecting and then covering in a 50% strength solution. If you are going to just brine it then you probably don’t want to use the Blue Ribbon Maple Cure as it has Sodium Erythorbate in it and it might gas out before it fully cures the loin. If you are going to brine/pickle then I would use the Country Brown Sugar Cure. Either way you go the instructions for how to do both methods are available at https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe Let us know if you need anything else!

I’ve cured a venison leg round as a pastrami because I prefer my ham to have fat. It’s certainly worth a try, though. Try a maple smoke.