Lost River Jones This is how we do ours as well. The key is not filling too full for sure.

deanlorensen Thanks for the guidance. This will be in my development plans for next deer season (we don’t have time right now with deer coming and going everyday…plus working full time jobs). I’ll try to keep everyone posted on the results.

Jonathon correct…will add seasoning then the remainder of the recipe will be included on the label (i.e. add 1 can tomato sauce, crakcers or rice, etc. and cook at X degree for X time.

Wanting to make preseasoned ground meat for meatloaf for our deer customers. Ideally, we want to make the ground meat with a recipe attached for what to add to finish prior to cooking. Any pointers?

Also if we did the same for stuffed peppers, how would the bell peppers fair in the freezer prior to cooking?

Willie’s is good stuff; we use it for regular snack sticks (19 mm casings). If I do jal, cheese or jal/cheese, we go with H Summer Unit in the snack stick casing. For summer sausage, we use the H Summer Unit all the way regardless of the added ingredients (2.4 x 12 mahogany casings).

Jonathon The threads on the center screw look just fine. And also to clarify it is easy to turn until we start pressing the meat into the 19 mm collagen skin or the pork casings. The 19 mm collagen scans give us the most difficulty.

Jonathon thanks. Single speed with handle in the back.

Recently purchased a 7 pound stuffer from you (Walton’s). The stuff for work great the first couple of runs a sausage and snack sticks but now it’s become extremely hard to turn while doing pork casings or snack stick casings (19 mm). We have adjusted the amount of water in the batch to see if that helps but it doesn’t seem to make a difference. Any suggestions are appreciated.

At our deer processing, we season the jerky with dry mix but you most likely will not need as much for jerky as the stick package calls for (make sure the meat is a little moist). Don’t forget the cure.