Joe Hell , thanks! Have been making breakfast and Italian for years. Bought a new 1 3/4 horse grinder with sausage tubes and meat mixer that attaches. Made about 50 pounds of polish and brats which were delicious but was not happy with the stuffing process. Watched almost all the Waltons videos and bought the 11 pound stuffer in December. Am addicted now to making sausage cannot believe how much info there is out there.

Jonathon I used a mixture of Walton’s recipes and “Great sausage recipes and meat curing “ by Rytek Kutas. The hard part is figuring when to add the new additives such as encapsulated Citric Acid, cure accelerator and what to use as substitutes when you don’t have an ingredient such as soy proteins.

Moose bacon
7.4 lbs previously ground moose burger
Ground 1 lb fatty bacon, 1 lb salt pork
.375 oz Walton’s imitation #2 bacon cure
1.4 oz carrot fiber
0.8 oz. smoked meat stabilizer
36 oz cold water

Mixed all with power mixer attached to grinder 5 minutes, reversing every 30 seconds. Put meat in aluminum trays to about 2 inches thick meat.

Put in smoker 120 degrees and increased temperature 10 degrees every half hour to 170 degrees. Added apple pellet smoke tube at the 140 degree mark for two hours. Cooked to IT of 152.

Tasted great but a touch salty, will cut the salt pork next batch

Jonathon , just used the upload button.