DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July

DougSmokes THX DS, not so fast with the “Inspiration” my first mistake was to make 25 pounds of Summer Sausage, it didn’t take long for me to realize that is a lot of sausage,then I decided to make 5 lb, batches, (good choice) just in case I messed up,
Boston Butts are on sale around here now $1.00 a pound the Chuck was $2.89 still have a Boston Butt left over , by the time you get 17.5 pounds of Chuck and 7.5 pounds of meat ground ,my “Inspiration” was beginning to (Fade)
These guys here are not afraid to share their Expert Advice ,if you follow it you will have a great end product (jmo) I got in a hurry with the Summer Sausage and got it to hot and the casing Wrinkled that’s my fault,I know what I did wrong,still taste great . Good Luck DS,

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.

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

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

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