Austin
Hello,just joined a few days ago, placed a small order, got here in 2 days, that is a good “thang” I am sort of new to smoking aka. “Burning Meat”, I live in North East ,Arkansas, but don’t hold that against me,
My life long quest is to duplicate Southside Market,Elgin “Hot Guts” lmao…

Looks like friendly place to be,

Cliff

Jonathon Hello,just wanted to let you know that I just finished with my first time sausage making project,““VERY HAPPY”” made H Summer ,Kielbasa,German all turned out great, got a couple of the Summer Sausage rolls to Hot in the smoker and the casing are wrinkled , my fault not Walton’s, Will try and post a pic of finished product, If anyone is interested in making Sausage (jmo) I would have no problem recommending Walton’s.
Cliff

Jonathon Not only did I get my “Toe Wet” I got both feet wet, lmao…what a job,
I already had the German Sausage in the freezer, I have given a lot of the Summer sausage away, the 70% to 30% worked out great, I used Chuck and Boston Butt,
I used the Large Casings helped with less blow outs.(jmo), from now on I will do one type at a time,only problem was with the Summer sausage casings “Wrinkle”
THX for the advice, it worked , one question, “Brisket Stall” I tried to cook a 19 pounder on Labor Day, it stalled for 4 hours finally had to take it off smoker everyone was ready to head for (Taco Bell)

Cliff

Departing Contestant , THX DC, will try that next time, maybe a smaller Brisket also, would help, not sure, it would “Stall” too but not for as long.