Jonathon I tried the ULTIMATE19 code on 2 orders Nov 24 and it said invalid. I had orders in the amount of $371.86 and $77.52. I was disappointed also.

doc_craig After doing the first grind I take the assembled head off of the grinder and wrap in plastic and put in the fridge and put the meat in the freezer for an hour or so.Saves a lot of cleaning. When we do big grinds of 6 hogs for whole hog sausage I put the grinder head in fridge over night between grinds. By wrapping the head in plastic it keeps the meat still in the head and plate from drying out.

Joe Hell Cabela’s ice pack for grinder is a waste of money. Put assembled grinder head and meat to be ground in freezer for an hour and then grind. I have done this and ground 75 lbs of pork butt and the grinder head is still cold.

PapaSop At 3 to 5 minutes you don’t get protein extraction. At about 2 to 3 minutes you can feel the meat start to tighten up from the seasoning. Thats when I mix just a little longer then stuff. I’ve done smaller batches by hand and you can feel when the meat starts to tighten up. Then is the time to add cheese if you are using it. Hope this helps.

On the blue ribbon brats I left out a step. I mix the seasoning in one quart of ice water and after the grind using 3/16 plate I put the meat in the mixer and add the water seasoning mixture and mix 3 to 5 minutes than stuff into natural hog casings.

Joe Hell I use blue ribbon brat seasoning for 25# batch and grind 23# pork butt one time using 3/16 plate when making brats. Stuff in natural hog casing. Makes a good brat.

I have a round charcoal water smoker with no insulation that I’ve used in the middle of winter in Illinois. I built a plywood box around it with a top just big enough to clear the smoker by a couple inches.The front panel was just propped up for easy access to the smoker. By doing this it creates a warm atmosphere around the smoker from it’s own heat. Worked out great.

I’ve been using dry sawdust in my Pro 100 smoker and it seems to last an hour maybe an hour and a half. This is with upper and lower vents closed. Would it last longer if I soaked the sawdust in water or some other liquid? Some times I refill the smoke pan to get longer smoke time. I thought the Pro 100 manual said to use dry sawdust.

Austin Thank you. I would like to try it and if it taste as good as most Excalibur products I would probably use enough to make 200 lbs or more. I live 10 miles from Excalibur factory but can’t buy retail from them. I’ll be looking forward to hear from you.

Thanks for the info . I have bought seasoning from P S seasonings. I’ll give it a look.

A few years ago I read about a pumpkin brat recipe that was on the Excaliber web site. I have been trying to find it with no luck.Does anyone have any information that might help me on this or a recipe they would share with me for the pumpkin brats?

Dennis from Peoria IL. I’ve been making sausage for over 30 years. Process hogs and deer. We just did 12 hogs into whole hog sausage with S110 seasoning. Makes a great breakfast sausage.I have several smokers and grills. I have a Pro 100 smoker and just made an outside cold smoke that I am getting use to. I live 10 miles from Excaliber seasoning company and used to buy seasoning directly from them .Now I get most of my sausage making supplies from Waltons.They have great seasonigs.