Tex_77 mine has been off for a long time but I still get 40-50 a day…just guessing

Jonathon I have been getting them too. Way too many in a day…probably 95 percent of what I get. I tried contacting you guys months ago and got no real help so I’ve been putting up with it but am tired of having to do it daily.

Bruce56BB one thing to look at is if any of the hogs were boars or possibly cut late. They can give off a strong taste in fact old boars are sometimes condemned for it at slaughter.

There is a seasoning pack for pumpkin brats at PS Seasonings and Spices.

South Haven, KS. checking in. I have processed my own venison for years (ground, steaks, roasts and jerky) but am just now starting to make some snack sticks and brats with ring bologna, sausages and kielbasa on my radar. Have used Walton’s for years even before it was Walton’s and found their service and products to be first class.

I am somewhat confused on cooking/smoking internal temps. Is there a chart for this? I’m talking mainly about snack sticks, summer sausage, bologna, kielbasa-smoked sausage and hot dogs. I’ve seen from 152 to 165 degrees F. Thanks