Start as low as you can 110-120

Yup tornado hit about 30 miles from us but big storms came through. It’s always a chore to keep sticks and limbs up in the yard. It’s raining oak. Glad there no real damage.

I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess

I just made 2 ten lb. bellies, be sure to get the bacon booster it help a lot getting that bacon flavor. i did the injected style held over night and smoked the next day. After the cooling I soaked twice rinsing and it’s not salty at all. Used the Walton’s " How to " That’s on the web site. Best I’ve made, 3rd time.
Good luck

I like the back splash on the outside one I have, but 6ft is just barley enough room. I just google up stainless steel tables for one I have the other I got at a yard sale.

I followed the Walton recipe to the letter, grinding once 10mm and two 3mm grinds. I did the smoking schedule they suggested in my pk100, took them to about
154 deg. Also separated the meat from fat to grind. Funny thing I was as a little short of brisket meat, I added a little pork and two trimmed chicken thighs to the meat.
Using pork fat from local store and brisket fat to round out just over 10#s. Love the way they came out, just hate that dang cleanup though. LOL

Finally finished my first dog project, they taste just like a hotdog should,yeah!
Wasn’t sure as the seasoning was a good year old, I forgot to order the real seasoning
when I ordered the casings. Had to soak my old seasoning all day to get it from cake. Only thing
that was unusual was when I put in the Vitamin C ( since it didn’t have sodium erythorbate )
thanks to the suggestion by Dave in AZ . Trying to stir in the C, it kind of wanted to come back to the top acting like it didn’t mix so before pouring in my seasoning to 1/2 the meat I just stirred it good and poured right away, seemed to be just fine. Followed Walton’s recipe. Here’s, some pics.
Thanks to all of ideals from my meat lovers!!!

Just wait till your fully retired, never enough time to do it all. LOL

Man O Man I miss our antelope sausage . None of them here in SE TX , you must a got a couple of them to have 75#. Good Hunting!

Thanks for reinforcing what I thought was right. I just had read the similar info. Going to give it a try next week.
Good info. Thanks for input

Because the excalibur ring bologna season  doesn't have sodium erythorbate  in it and I don't have it on hand could  it still be used in the  making of beef hotdogs and the end  product  hold on to a pink color?

My summer sausage I just put in after smoking to 140, no flavor loss as it’s ready in about 30 min.

Having a fold over of it for breakfast right now. lol

Good to hear Thanks for input.

10 in slicer yup, thanks guys

Glad to hear that. they look great

Also can you substitute excalibur ring bologna mix instead of the Hotdog and bologna mix Walton sells?

Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and pecan smoke.

I see I have quite a bit of brisket trimmings, and wanted to know how good that would be making hotdogs with them? Might need to trim off beef fat and add pork fat. Never made dogs before. Have 26mm cellulose hotdog casing and pork fat and such in stock. Told my friend who is a hotdog freak, promised him I would make some beef ones for him.
Thanks

Always freeze mine last long long time.