@jonathon ,thank you sir I used pork for the fat and just ordered willies seasoning, casings and hot cheese high temp …let you all know how they turn out…thanks to all of you who replied …

Yes that Waltons 7lber is the best for us home hunter processers…

@mfrievalt I don’t know if the others I mentioned are any more sensitive or not, probably not. I do know that you can adjust the sensitivity on mine & it is pretty sensitive, but I have never thought of using it for this sort of thing as I am still doing it the old fashioned way. On the other hand, my only worry is that it will only tell you that steel pellets are there, but not exactly where they are, so you still need to use the old fashioned method to find them.

@processhead God will judge me by the people i befriend. Thank you Paul. I’m among friends!!!

I am waiting gyro to arrive looks like Thursday being making those… lots of elk this year to play with lol…

Thank you for your input that sounds good to me…

@twilliams Cuisinart digital, will weigh up to 11 lbs. Does lbs. and ounces as well as grams. It has a tare feature as well. It would be a whole lot better for smaller measurements if the upper weight level was lower. The digital jumps pretty fast due to the large capacity range.

@rutnbuck Yeah, I had the mid sized one and loved it, though I had to replace the controller board, and 3 different heating elements. With the final one, which was ceramic or something, it didn’t seem to have anymore issues. I had it for about 6 years and the main reason we didn’t push them is that they refused to let us sell them online, just in the retail store. Which is fine, that is their business plan but we saw them selling online in different places and they didn’t have a problem with that.

@Jonathon that’s a great idea

@buckmaster So I am cleaning up a ton of missed messages and going from top down so I am seeing some of your posts in reverse time…good choice!

@Tex_77 https://www.independentmeat.com/Products/Bacon

@dr_pain So, crispiness is attainable in the oven with the Chicken on the run breading. I brine most of the time (especially on breasts) to get that juicy taste when frying or baking. But, only 40-50% when sous viding because the juiciness is always there during that method. Thanks for you input.