blackbetty61 I have done water baths many times because its faster.but I do see that some of the flaver gos away and it washes the smoke off the caseings but all in all I still do it today.

Joe Hell wow joe that’s great they turned out. but iv never had any luck with those high of temps to start with.but 180 for finish many times.

I use my stuffer with a homemaid remote with motor to do my snack stks works great when doing 50# and 100# batches. when I do summer sausage 2# stks and bigger I use my grinder its big with 4’’ plate.go’s real fast.just put everything in the frezzer for a while.plate auger head horn works everytime.

hi everyone farmer jim here.well been butchering just about everything since I was 7 years old.started out with chickens and rabbits then goats sheep pigs cattle.know I just put togeather a sausage kitchen at the farm to do deer for friends and nabors.love to play with meat.im one of the lucky ones that have all the Hobart stuff from a old meat market we bought out years ago.been watching your post for a while know good info for sure.as of know im going into smoked deer summer sausage and need to get it tuned in.i did a few batches this year but the pork butts are a little lean.anyways glad to be here and thanks for the invite.jim