i dont know who is sending 30 hits at a time and blowing up my E mail page but you better stop.thats bullshit.

you have to corce grind your deer put aside corce grind your fat then mix togeather grind both corce then grind with small plate then put in mixer with your water spices cure binder and wait until it get real sticky.then tube it.take out your cutter blad and put your horn on and stuff.if your just starting out go 50/50 then when you get it down 60/40 works good with a binder.

denny66 sorry guys my answer fell under the wrong bird brain

denny66 if your using packets of seasoning already mixed I just add 2 packets for a stronger flavor.if im using my own seasoning I use double the amount.but I do watch the salt I keep it at 5 tb per 10# of meat.15# I use 8 tb.

I think your protein extraction was week. mix longer next time.your fat caps might of been to warm along with your meat temp.go 125 for drying.130 for smoke 2hrs’ 140 1 hr… shut off smoke.water pan’ close top vent keep smoker box 25 deg above meat temp until you hit 156 to 160.cold bath hang and dry off 1 hr’ put in fridge.show it some love don’t push the heat on it so fast.

denny66 that’s the secret to it double it even the salt

back away from that door so nobody gets full before me,lol

thanks for your time.will be ordering soon

Forkinpork my last batch was 10# deer 2.5# beef fat 2tb sure gel 9tb kosher salt and other spices and was the bomb.you will like the beef fat.

Jonathon wanted to know what are your two best bold flavor seasonings for summer sausage and snack stks thanks.jim

iv done that.and was mad as heack .all that work. to destroy 2 days of labor. theres to much fat there.if your pork butt was trimed of its fat you would of been good to go.your heat got to hot in the start or got to hot to fast in the end and it fatted out.i hate that when it happens.

Derek_D thanks bud im going to do the 50/50 I believe it will be good.

joe you made my day buddy with that info I cant thank you enough.thanks for the time spent.im happy happy.happy new year.jim

Joe Hell well dang it all im going light on my batches because the kosher is lighter than grandulated and in rytek kutas sausage book it says if your not using grandulated salt in his recpies and using kosher salt your 10# batches and up will be all wrong.thats why I need to know how much kosher salt is = to one tb of grandulated salt.cant find any info on that.

Joe Hell I don’t have any info on how much kosher salt is = to grandulated salt.i no kosher is lighter. working with 5tb 7tb 10tb 12tb 10# 15# 20# 25# batches today.so the above tbsp.here are grandulated salt tbsp. I need to no what they are in tbsp. of kosher salt I really hope you can find this info for me I need to no real bad shortly.thanks

Jonathon hey how ya doing.just looked at rytek kutas sausage book to see how much kosher salt to use in 10# 15# 20# batches of summer sausage deer/pork. but he used granulated salt.5tb for 10#-- ? for 15#-- and 12tb for 25#.how much kosher salt do I use because kosher salt is lighter.i cant understand the charts in o/o.thanks bud.

twilliams I need help with one more thing.5tb of granulated salt the masters use = how much kosher salt is that in tablespoons.and 7tb of granulated salt = how much kosher salt.and 9tb = how much kosher salt.i cant understand any of the charts I hope you can find this info.thanks.

twilliams yes sir and thanks for your time

Joe Hell hi joe I want to pick your brain lol.for kosher salt in a 15 lb batch summer how many tb or tsp do I use.dont say grams.and how much kosher salt for 20# batch.thanks bud.

twilliams you might know something I don’t.80/20 butt at the least.making a 15lb batch summer sausage deer/pork butt what would you mix for a 25% fat to meat.thanks for any help there.jim